bluuebunny/crossref_metadata_2025_split huggingface dataset:
Artificial Thermal Decay: Influence of Mineralogy and Microstructure of Sandstone, Calcarenite and Marble
Authors: Aquino Andrea , Pagnotta Stefano , Lezzerini Marco 
Published: December 2021

Abstract
Within a major framework of studies around artificial weathering and its effects on different lithotypes, in this work we study the effects of thermal stresses after artificial thermal decay on different types of stones used in historical buildings: a sandstone, a calcarenite and a marble. The sandstone belongs to the so called “Macigno” Formation and mainly outcrops along the northern Apennine (North Western Tuscany) and it has been widely used around Tuscany for building purposes (e.g., in Florence, Lucca, Pisa, Pistoia, etc.); the analysed calcarenite (Gravina) comes from the surrounding of Matera Town and has been deeply used for the construction of the ancient buildings of the town itself; and the marble comes from the Carrara marble district (Northern Tuscany), a highly used stone throughout the centuries as ornamental stone. All these types of stone for their physical and mechanical properties, and aesthetic appearance, have been extensively used as both ornamental stones and as construction materials. To reproduce a plausible effect of natural thermal decay of the stones due to day-to-night and season-to-season fluctuations, we subjected the samples to artificial thermal decay. We carried out different thermal cycles on the samples by using a stove at 150°C and a muffle furnace at 300°C and 450°C. We analysed the physical and mechanical properties before and after each cycle to compare and evaluate the effects of thermal stresses on the stones. Among the different analyses: mass and volume measurements, water absorption tests, mercury intrusion porosimetry, thin-section observations and determination of chromatic alterations through image analysis and Munsell charts method. It was then possible to evaluate the influence of both mineralogy and microstructures on thermal decay of the studied stones (variations in fabric and modifications on physical and mechanical properties).
Allelopathic potential of siam weed (Chromolaena odorata L.) extract for enhancing soybean productivity
Authors: Hasanuddin H , Hafsah S , Erida G , Marliah A , Bahri H , Zainabun  , Bobihoe J , Aryani D S 
Published: December 2021

Abstract
Many tropical invasive species have strong allelopathic effects. Chromolaena odorata is reported to have the best potential to act as bioherbicide against several weeds on crops. This research was conducted in May-September 2019 to evaluate the efficacy of C. odorata extract on soybean plant. This study employed Randomized Block Design (RBD) Factorial with two factors. The first factor was 4 different doses of C. odorata extracts: 0, 8, 16 and 24 tons ha−1. The second factor was 3 different times of application: 0, 7 and 14 days after planting. Variables observed were number of pods per plant, seed weight per plant, weight of 100 seeds and dry seed yield. The findings indicated that the extract did have effect on seed weight per plant, weight of 100 seeds and yield of dry seeds. The application of extract 16-24 tons ha−1 has improved the seed weight per plant, weight of 100 seeds, and yield of dry seeds. There was no interaction between siam weed extract and time of application in all variables observed.
Tiwul consumption preferences during the Covid-19 pandemic in Nganjuk, East Java, Indonesia
Authors: Fitriana F N , Khoiriyah N , Mahfudz M 
Published: December 2021

AbstractHouseholds in Indonesia consume rice as the main source of carbohydrates, but in some areas where cassava production centers, the source of carbohydrates is not only rice but also cassava and processed cassava, includingtiwul. The purpose of this study was to analyze the preference fortiwulconsumption for all carbohydrate foods and to analyze the share oftiwulexpenditure on carbohydrate foods. The research was conducted in the village with the highest consumption oftiwul, namely Sudimoroharjo Village, Wilangan, Nganjuk, East Java, Indonesia. The research data using primary data were collected by direct interviews with 46 households. The research data includestiwulattribute data consisting of color, taste, availability, and price. Also, data on consumption and expenditure of all carbohydrates consumed by the sample households, namelytiwul, rice, corn, cassava, sweet potato, and potatoes. Data analysis used expenditure share analysis and Conjoint analysis. The results showed that the share oftiwulexpenditure was the second largest after rice (79.98%),tiwul(16.39%), potatoes (2.78%), sweet potato (0.54%), cassava (0.2%), and the smallest was corn (0.11%). The preference fortiwulconsumption was dominated by taste, price, color, and availability with relative importance values of 49.89%, 30.48%, 10.02%, and 9.61%, respectively. Promotion of theTiwulConsumption Movement is needed, especially for the young generation and children, to increasetiwulconsumption and reduce household dependence on rice.
Novel primer targeting the mitochondrial NADH dehydrogenase subunit 4 (ND4) and NADH dehydrogenase subunit 5 (ND5) for detection of porcine (Sus scrofa) DNA fragments in food products for halal authentication
Authors: Kusnadi J , Mahardita P , Al-Awwaly K U , Arumingtyas E L 
Published: December 2021

Abstract
In this research, a pair primer targeting NADH dehydrogenase subunit 4 (ND4) gene of porcine (Sus scrofa) mt-DNA was designed and tested for its specificity. The ND4 primer was compared for its robustness against an established primer pair designed to amplify the NADH dehydrogenase subunit 5 (ND5) gene. The samples include non-halal meat animals (dog, porcine, and rat) and halal meat animals (chicken, cow, and horse). DNA from raw meat was isolated by modified Chloroform Isoamyl-Alcohol method and then was analyzed quantitatively with NanoDrop™ spectrophotometer followed by amplification using PCR technique. The amplification results proved that the two pairs of primers were specific, resulting in amplification of 120 bp DNA target for ND4 and 227 bp for ND5. It can be concluded that the two primers can differentiate between halal and non-halal animals. However, to determine the sensitivity of each primer, further research is needed.
Isolation of guaiene from crude and distillate patchouli oil extracted by molecular distillation
Authors: Widyasanti A , Nurjanah S , Nurhadi B , Osman C P 
Published: December 2021

Abstract
Guaiene is one of the components of sesquiterpenes that affects the patchouli oil fragrance. It is commonly used in the pharmaceutical industry and is also used as a flavoring and fragrance agent in the food industry. The objective of this study was to obtain the highest content of guaiene and to investigate the effect of the isolation stage by the molecular distillation process. Crude and distillate fraction patchouli oil samples were introduced into the molecular distillation system. The process conditions applied were first-stage and second-stage molecular distillation. Parameters observed were in terms of chemical composition and color. Results obtained the highest content of a-guaiene in the patchouli oil fraction distillate provided by second-stage molecular distillation (23.53%). However, the highest content of A-guaiene was revealed in second-stage molecular distillation residues (33.15%) of patchouli oil fraction distillate samples. The chromaticity value of the second stage distillate was yellow while the residue was yellow-red, respectively.
Osmosis dehydration of sweet corn (Zea mays saccharata.) kernel with trehalose solution
Authors: Susilo B , Lutfi M , Lu’ay H E 
Published: December 2021

Abstract
Osmosis dehydration is a process of reducing water content by immersing the material in a hypertonic solution. It usually uses a sugar solution likes mono-saccharide or disaccharide. Trehalose is one type of disaccharide that can be used as a solute. Trehalose is able to maintain the nutrition content of food material and the aroma of horticulture products because it maintains and stabilizes complex molecules. Immersing of sweet corn kernel in trehalose solution was expected to maintain kernel sweet corn quality in relation to the next process. The objective of the research is to investigate the effects of the different immersing temperatures and trehalose concentrations on the physical quality of sweet corn. This study used solution with concentrations of 4%, 8%, and 12% trehalose. The variations of immersing temperature were 30°C, 40°C, and 50°C. The experiment was done with a factorial completely randomized design. The first factor was immersing temperature and the second factor was the concentration of trehalose solution. The data was analyzed using Duncan Multiple Range Test (DMRT) method. The temperature treatment of 50°C and trehalose concentration of 12% showed the highest weight reduction (6.18%), solid gain (4.5%), and water loss (10.38%). The lowest water content of corn kernel was also obtained in this treatment i.e 78.7%.
Image processing algorithm to estimate ice-plant leaf area from RGB images under different light conditions
Authors: Islam S , Reza M N , Chowdhury M , Islam M N , Ali M , Kiraga S , Chung S O 
Published: December 2021

Abstract
The productivity of horticultural crops in an artificial light condition are highly influenced by the structure of plant and the area coverage. Accurate measurement of leaf area is very important for predicting plant water demand and optimal growth. In this paper, we proposed an image processing algorithm to estimate the ice-plant leaf area from the RGB images under the artificial light condition. The images were taken using a digital camera and the RGB images were transformed to grayscale images. A binary masking was applied from a grayscale image by classifying each pixel, belonging to the region of interest from the background. Then the masked images were segmented and the leaf region was filled using region filling technique. Finally, the leaf area was calculated from the number of pixel and using known object area. The experiment was carried out in three different light conditions with same plant variety (Ice-plant, Mesembryanthemum crystallinum). The results showed that the correlation between the actual and measured leaf area was found over 0.97 (R2:0.973) by our proposed method. Different light condition also showed significant impact on plant growth. Our results inspired further research and development of algorithms for the specific applications.
Turning stability analysis of a 12-kW self-propelled riding-type automatic onion transplanter to ensure user safety
Authors: Chowdhury M , Gulandaz M A , Kiraga S , Ali M , Reza M N , Kwon H J , Lee D H , Chung S O 
Published: December 2021

Abstract
The lateral turning stability analysis of the self-propelled riding-type upland crop machinery is an important issue as the cultivation lands are usually uneven, and cause severe work-related injuries, even death. In this study, the lateral turning stability of a 12-kW self-propelled riding-type automatic onion transplanter was analyzed for ensuring the operator’s safety during transplanting operation. To evaluate turning stability, the center of gravity (CG) of the developed onion transplanter was determined theoretically. Then, a simulation was carried out to identify the lateral turning stability angles using the RecurDyn software, and the results were validated through tests. Rollover angles in the loaded and unloaded conditions were also checked. The statistical significance of the replications was determined by a one-way analysis of variance (ANOVA). According to the physical dimensions of the onion transplanter, the mathematical rollover angle was 34.5°. The average simulated rollover angles were 43.9°. Due to the symmetrical structure, a 4.5° turning difference was observed between the right and left side turning, and a 3° angle difference was occurred due to the variation of load conditions. The rollover angles fulfilled the ISO (International Organization for Standardization) standard. The findings of this study would be helpful for the manufacturers to ensure operator safety during the upland crop machinery operation in uneven and sloped lands.
Preliminary study on development of cocoa beans fermentation level measurement based on computer vision and artificial intelligence
Authors: Anggraini C D , Putranto A W , Iqbal Z , Firmanto H , Al Riza D F 
Published: December 2021

Abstract
The fermentation process is an important indicator of cocoa beans’ quality. The standard method used is the Magra test by splitting the cocoa beans and observing the color of the beans with the naked eye to estimate the degree of fermentation. Although, manual estimation systems require specific expertise, which can lead to inconsistency in predicting cocoa bean fermentation rate. This research aims to develop a classification model of two categories of cocoa, i.e., fermented and unfermented cocoa, using computer vision and a machine learning model. Image analysis has been carried out, and color features have been used to train and compare several classification models. After analyzing the data, it was found out that a model that can quantify the standard and accurate measurement of the degree of fermentation of cocoa beans using artificial neural network models so that it can segment, calculate, and grade classification by using color feature extraction, which is the average value of RGB and L*a*b. The Artificial Neural Network (ANN) Multilayer Perceptron (MLP) has been found to be superior compared to other models achieving training and validation accuracy of 94%.
Classification of soybean tempe quality using deep learning
Authors: Hendrawan Y , Rohmatulloh B , Prakoso I , Liana V , Fauzy M R , Damayanti R , Hermanto M B , Al Riza D F , Sandra  
Published: December 2021

Abstract
Tempe is a traditional food originating from Indonesia, which is made from the fermentation process of soybean using Rhizopus mold. The purpose of this study was to classify three quality levels of soybean tempe i.e., fresh, consumable, and non-consumable using a convolutional neural network (CNN) based deep learning. Four types of pre-trained networks CNN were used in this study i.e. SqueezeNet, GoogLeNet, ResNet50, and AlexNet. The sensitivity analysis showed the highest quality classification accuracy of soybean tempe was 100% can be achieved when using AlexNet with SGDm optimizer and learning rate of 0.0001; GoogLeNet with Adam optimizer and learning rate 0.0001, GoogLeNet with RMSProp optimizer, and learning rate 0.0001, ResNet50 with Adam optimizer and learning rate 0.00005, ResNet50 with Adam optimizer and learning rate 0.0001, and SqueezeNet with RSMProp optimizer and learning rate 0.0001. In further testing using testing-set data, the classification accuracy based on the confusion matrix reached 98.33%. The combination of the CNN model and the low-cost digital commercial camera can later be used to detect the quality of soybean tempe with the advantages of being non-destructive, rapid, accurate, low-cost, and real-time.
Utilization of rice bran for wheat flour substitution in noodle product development: a review
Authors: Santoso V , Estiasih T , Putri W D R 
Published: December 2021

Abstract
Rice bran is a by-product of polishing in the rice milling process. Rice bran contains numerous bioactive compounds with a beneficial effect on human health, namely dietary fiber, flavonoid, tocopherol, tocotrienol, and gamma-oryzanol. Since the trend of healthy food has been rising, rice bran has been taken an interest to use in functional food development. Noodle products are often developed as a functional food due to widely consumed foods and as a great carrier to deliver bioactive compounds. The utilization of rice bran could change noodle quality attributes which influences market acceptance. Dietary fiber in rice bran could affect noodles cooking quality and texture profile. Stabilization of rice bran before use could reduce adverse effects of rice bran on noodles’ quality. Noodle processing such as kneading and cooking could affect antioxidant compounds. The aim of this paper is to review rice bran substituted noodle quality, including nutritional product value, factors affecting noodle characteristics, and methods to improve rice bran noodle quality. This paper discussed not only noodles enriched with white rice bran but also with red and black rice bran. Thus, it could provide broad information to support further rice bran utilization in noodle development.
Comparison of cyanide content in arbila beans (Phaseolus lunatus l) of East Nusa Tenggara using picrate and acid hydrolysis methods
Authors: Pramitha A R , Harijono H , Wulan S N 
Published: December 2021

Abstract
Arbila beans contains cyanogenic compounds in the form of linamarin (cyanoglucosides), acetone cyanohydrin, and free cyanide, all together constitute total cyanide content. The objective of this study was to compare the cyanide content in arbila beans analyzed by picrate and acid hydrolysis methods. Picrate method measures total cyanide only. Cyanide content was identified by using a picrate paper, which turned into yellow. The absorbance was measured by a spectrophotometer at 510 nm. Acid hydrolysis method measures cyanide in arbila beans in the form of linamarin, acetone cyanohydrin, and free cyanide. Linamarin wa hydrolyzed in H3PO4 solution. Estimated cyanide levels was measured by using a colorimetric procedure. Data was analyzed using Independent sample t-test (SPSS v.16). The results showed that, there was no difference in the total level of cyanide in both methods. Total cyanide measured by picrate and acid hydrolysis method was 2705.17 ppm and 2693.29 ppm, respectively. In addition, the three forms of cyanide content were as follows: linamarin 926.22 ppm, cyanohydrin 556.01 ppm, and free cyanide 1211.06 ppm. Based on the results, both methods can be used for total cyanide analysis. To determine the form of cyanide other than total cyanide, it is recommended to use the acid hydrolysis method.
Optimization of maltodextrin concentration, drying temperature and drying time on total flavonoid content and antioxidant activity of black garlic (Allium sativum L.) aqueous extract powder using response surface methodology
Authors: Widyaningsih T D , Akbar S M , Wijayanti N 
Published: December 2021

Abstract
The purpose of this research was to optimize the drying process and maltodextrin concentration of black garlic (Allium sativum L.) aqueous extract powder using the response surface methodology. The process conditions were based on the Box-Behnken design, with 17 kinds of variations in the drying temperature (50-70 °C), drying time (18-30 hours), and maltodextrin concentration (5-15 %). The moisture content, total flavonoid content and antioxidant activity (DPPH, ABTS, FRAP) of black garlic extract powder were significantly higher at temperature of 60 °C, drying time of 30 hours and maltodextrin concentration of 5%. In this condition, total flavonoid content (14.372 mg QE/g), DPPH radical scavenging (19.616 mg TE/g), FRAP radical scavenging activity (27.661 mg TE/g) were excellent. Overall, the drying process conditions for the optimized biological activities of black garlic extract powder were expected to be at 59.95 °C, for 30 hours with 5% maltodextrin concentration.
Study of sorghum (Sorghum bicolor (L.) Moench) grains fermentation with Lactobacillus plantarum ATCC 14977 on tannin content
Authors: Putri S N A , Utari D P , Martati E , Putri W D R 
Published: December 2021

Abstract
Sorghum is one of the most important source of carbohydrate and protein, but least utilized staple crops because of low nutrient bioavailability. The research aimed to study the fermentation of sorghum grains with Lactobacillus plantarum ATCC 14977 (L. plantarum) on tannin content. The study employed two factors experiment of L. plantarum starter cultures concentrations (2, 4, 6, 8, and 10 %) and duration of fermentation. Samples were taken every 12 h during sorghum fermentation (72 h). The viability of microbes, pH, titratable acidity (TA) of the fermentation medium and tannin content of the fermented sorghum grains were measured. The results showed that at the end of fermentation (72 h), the pH decreased from 6.4 to 5.8-6.0, TA increased to 0.59, 0.63, 0.8, 0.95 and 0.88% at a starter cultures concentrations of 2, 4, 6, 8, and 10%, respectively. Tannin content decreased significantly after fermentation for 48 h for all treatments. However, prolonged fermentation from 48 to 72 h did not reduce tannin.
Total phenolic content and antioxidant activity in eight cowpea ( Vigna unguiculata) genotypes
Authors: Yusnawan E , Inayati A , Baliadi Y 
Published: December 2021

Abstract
Cowpea is considered as one of the underutilized legumes which is rich in secondary metabolites. These metabolites can be detected during the plant growth and the contents increase especially after the plants are stressed both abiotic and biotic. This study aimed to determine total phenolic and flavonoid contents as well as antioxidant activity in seeds of eight cowpea genotypes. Two extraction solvents (70% acetone and 70% acidified acetone) were used to extract the secondary metabolites in those cowpea genotypes. Total flavonoid contents of those genotypes extracted in 70% acetone and 70% acidified acetone were in the range from 7.28 to 10.90 mg CE/g and 7.84 to 11.58 mg CE/g, whereas total phenolic contents were from 15.20 to 19.99 mg GAE/g and 15.03 to 21.15 mg GAE/g. Inhibition percentages of antioxidant activity were in the range from 46.90 % to 59.46 % and 50.71 % to 63.81 % for 70% acetone and 70% acidified acetone, respectively. Both solvents were effective to extract those secondary metabolites. Flavonoid and phenolic contents of MLGU 0239 were the highest among other genotypes, which were 11.58 mg CE/g and 21.15 GAE/g and antioxidant activity was 63.81 % inhibition after being extracted with 70% acidified acetone. This study observed the variation of the secondary metabolites among eight cowpea genotypes with different seed coat colours.
Product development of avocado-coffee using Quality Function Deployment method in Doesoen Sirap coffee shop, Semarang, Central Java
Authors: Prihastari Z S , Sabarisman I 
Published: December 2021

Abstract
The millennial lifestyle encourages the development of coffee drinks, accompanied by the proliferation of coffee shops. Coffee and avocado are some of the potential plantation products in Dusun Sirap, Semarang. Currently, there is no processing of avocado plantation products at the coffee shop. This study aimed to produce avocado coffee at the Doesoen Sirap coffee shop according to consumer preference by Quality Function Deployment method. Data collection was carried out by distributing questionnaires and interviews. The questionnaires showed that seven attributes, namely taste, texture, color, size, price, topping, and drinking aids in avocado coffee on the market today, have not satisfied consumers. Therefore, technical needs are required to achieve customer satisfaction on these attributes. Avocado coffee has eight technical requirements. One of the highest technical requirements is the mass ratio of avocado, ice, water, and sugar to create the sweet taste of avocado juice. After forming the House of Quality matrix, there are three design concepts for the avocado coffee prototype that will be made. Based on interviews with the shop barista as a trained panelist, avocado coffee products with a sugar dose of 25 mg were the chosen concept.