bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of active packaging for maintaining quality of “wingko” traditional food in a tropical environment
Authors: Sismina D , Maksum M , Falah M A F 
Published: April 2021

Abstract
Wingko is a traditional food that popular as souvenir food which made from coconut with flat round shape, high fat and medium water content, and the tropical environment was directly affected shelf-life and the quality of wingko food. Objective of the research was to analyze the effects of active and vacuum packaging on quality of wingko food. Home wingko industry in Kotagede Yogyakarta was produced for sample wingko food, then, repacked using polyethylene plastic for three packaging treatments, firstly packaged without added active packaging and vacuum, second packaged with added active packaging without vacuum, and third packaged with added active packaging with vacuum and wingko food without packaging as a control. All treatments of food sample were stored at tropical ambient temperature. Physicochemical quality parameter were analysed using standard method such as color, hardness, water content, free fatty acid content, pH, and microorganism growth using yeast and mould test. Based on the result, we found that vacuum packaging with and without added active packaging can be maintained the quality of wingko food during their storage compare with that on control. Rancidity and mould can be pressurized their growth during wingko food stored using a vacuum with active packaging.
Physical, chemical and organoleptic quality of sweet potato leaves (Ipomoea batatas L.) ice cream
Authors: Hartati F K , Hasanah U , Sucahyo B S 
Published: April 2021

Abstract
During the Covid19 pandemic, many people are looking for healthy foods to boost their immune systems. The immune system can be boosted by consuming foods that contain vitamins, phenols, flavonoids and antioxidants, and one of these foods is sweet potato leaves. Sweet potato leaves have not been utilised optimally. So, to increase its utilisation, sweet potato leaves can be processed into a popular product, one of which is ice cream. The purpose of this study was to make healthy ice cream with the addition of sweet potato leaves extract. This study used a Completely Randomised Design (CRD) 2 factors. The first factor was the concentration of skim milk (10%, 13%, 16%). Meanwhile, the second factor was the sweet potato leaves extract 5%, 10%, 15%. Each treatment was repeated three times. The test parameters used in this study were physical analysis, namely overrun; chemical analysis, namely antioxidants (IC50), fat content, protein content, carbohydrate content, and crude fibre content; and organoleptic tests, including taste, colour, aroma, and softness. The results proved that S3D1 treatment with a concentration of 16% skim milk and 5% sweet potato leaves extract was the best treatment. This treatment obtained the highest Result Value (RV), which is 0.78. The other parameter results obtained were the taste test 6.44 (like); overrun 65%; softness 5.96 (like); IC50 value 112.30 ppm; protein content of 5.63%; fat content 0.76%; carbohydrate content 10.02%; crude fibre content 5.27%; vitamin C content16.79 mg; aroma 5,52 (like); and colour 5.59 (like).
Quality characterization of “wingko” traditional food by applying vacuum packaging in a tropical environment
Authors: Nisa K , Ainuri M , Falah M A F 
Published: April 2021

AbstractWingko is a traditional snack food that popular as a souvenir food which made from coconut with flat round shape, and its affected by tropical environment on quality and shelf-life of food. Objective of the research was to know the effects of vacuum packaging on quality characterization of traditional wingko food. Home wingko industry in Kotagede Yogyakarta was produced sample wingko food, then, it re-packaged using polyethylene plastic with nylon and applied vacuum with difference amount of food, for vacuum single, six and twelve food using low concentration of oxygen. Lastly wingko food without packaging as control. Several physicochemical quality parameter were analysed using standard method such as water content, free fatty acid content, pH, hardness of food, color of food and microorganism growth using yeast and mould value. Based on the result, we found that vacuum packaging can be maintained the quality of wingko food during their storage compare with that on control in every treatments with single, six and twelve products in vacuum packaging. Rancidity and mould can be depressed their growth during wingko food stored using a vacuum with packaging. Vacuum packaging treatments have a good impact on maintaining quality and extending shelf-life of the products.
The effect of ozonation time and contact time of edamame washing on color changes using the continuous type ozone washing method
Authors: Yudiastuti S O N , Wijaya R , Budiati T 
Published: April 2021

Abstract
Quality of edamame is the main requirement in the export trade, one of which is the skin color. The washing technique using ozone is expected to replace the use of chlorine in suppressing the microorganism contamination, pesticides residues and maintaining its quality. The ozonation time and ozone contact time variations were used in this study using continuous washing method. The ozonation time consisted of 0.10 and 15 minutes, while the washing contact time consisted of 0, 12, 18 and 24 minutes. Each variation was repeated 3 times to obtain an average result of changes in edamame skin color. The results of the research from the washing contact time and ozone time treatment gave identical results with the treatment without washing.
Antioxidant activity and sensory properties in packaged beverages with melinjo peel, mint leaves, and stevia leaves formulations
Authors: Apriliyanti M W , Ardiyansyah M. , Sholehah E. , Santoso A. 
Published: April 2021

Abstract
Melinjo is a well-known plant in Indonesia, almost all of the melinjo plant can be used. The famous product from melinjo fruit is emping. The processing of melinjo chips will produce waste in the form of melinjo peel. The peel of melinjo melinjo contains polyphenol compounds that can inhibit the performance of xanthine oxidase which causes gout. Besides that, it also has antioxidant activity. The purpose of this study was to determine the antioxidant activity and sensory properties of the melinjo peel, mint and stevia leaf packaging beverage formulations. The method used in this study was a completely randomized design with 6 treatments. Analysis of antioxidant activity using the 1,1-diphenyl-2-pycrilhidrazil (DPPH) method and sensory testing was carried out by 20 trained panelists. The best treatment for drinks in the package, namely the formulation of 1 gram melinjo peel; 1 gram of mint leaves; 1 gram of stevia leaves with an antioxidant activity value of 41.25% and has a slightly brown color, a slightly sweet taste, the aroma is quite fragrant with melinjo Peel, and the appearance is quite thick.
The improvement of white pepper quality using ozone application
Authors: Sukasih E , Hernani  , Sasmitaloka K S 
Published: April 2021

Abstract
The processing of white pepper is still done in the traditional way so that it has low quality. To improve the quality of white pepper has been tried using the ozone application. This research aimed to study characteristics of white pepper using ozone application. The experiment designed Randomized Complete Design (CRD) with two factors and three replications. The first factor was water soaking duration (4 and 6 days). The second factor was an ozone application for 0, 20, 40 and 60 minutes using an ozone generator. The analysis performed on physical, chemical, microbiological and flavor parameters. The results showed that the best treatment was soaked for 6 days and combined with soaking in 0.25 ppm ozonated water for 20 minutes. This condition produced white pepper according to the SNI standards with characteristics: yield of 28.55 ± 0.6%, bulk density of 622.77±17.8 g/l, moisture of 11.45 ± 0.5%, dark pepper berries of 0.94 ± 0.2%, foreign matter of 1.03 ± 0.20%, piperine content of 4.89 ± 0.12%, essential oil of 2.60 ± 0.02%, lightness of 35.10 ± 4.21, TPC of 1.25 x 102 CFU/g, and butanoic acid as an off-flavor were not detected.
Physicochemical and gelatinization properties of ethanol-treated sorghum flour
Authors: Yulianti L E , Setiaboma W , Sarifudin A 
Published: April 2021

Abstract
Granular cold-water swelling starch can be produced by ethanol-treated method. This work aims to determine the chemical, physical and gelatinization properties of ethanol-treated sorghum flour. White sorghum flour was heated in ethanol solution (45, 50 and 55 %v/v) with ratio of 1:9 at three temperature levels (60, 80 and 100 °C). The modified flour properties including moisture content, ash content, whiteness degree, and gelatinization properties were determined. The results showed that ethanol concentration had significant effect on the whiteness degree and breakdown properties. Heating temperature significantly affected the moisture content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties of sorghum flour. Ethanol-treated sorghum flour produced from ethanol concentration of 55 % and heating temperature of 60 °C showed superior characteristics than the other treatments in which it’s properties including moisture content, ash content, whiteness degree, peak viscosity, final viscosity, breakdown and set-back properties were 10.24 %, 0.62 %, 84.85 %, 633.50 cP, 4713.50 cP, 571.00 cP, 4551.00 cP, respectively.
The effect of chocolate drink to hepatosomatic index of diabetes mellitus induced rat
Authors: Ratri P R , Yulianti A , Restuti A N S 
Published: April 2021

Abstract
Chocolate (Theobroma cacao) is one of the foods that contain a high antioxidant level. The effect of polyphenol compounds in cocoa beans and the chocolate products is the potential to be developed into healthy chocolate drink products. The cocoa powder has a high ORAC (Oxygen Radical Absorbance Capacity) value (80,933). This indicates that the cocoa powder has the ability to prevent the free radicals harm, including contributing to the heart organ repairing. The study was conducted using an experimental research method with a randomized design. Twenty-five male white rats (Rattus norvegicus) Sprangue Dawley strain were divided into five treatment groups. Negative control (P-) consists of normal rats without chocolate drink treatment. Positive control (P+) consists of diabetes mellitus rats without chocolate drink treatment. Treatment 1 (P1) consists of diabetes mellitus rats treated with 2% of chocolate drink. Treatment 2 (P2) consist of diabetic rats treated with 4 % chocolate drink. Treatment 3 (P3) consists of diabetes mellitus rats treated with 6% chocolate drink. The intervention was carried for 14 days then a wet weight of liver organ was measured. The hepatosomatic index (HSI) level then analyze to show the effect. The Hepatosomatic index value are: P- = 3,79 ± 0,40; P+ = 4,66 ± 0,21; P1 = 4,41 ± 0,30 P2 = 4,45 ± 0,35 and P3 = 4,28 ± 0,58. The ANOVA test showed that there was no significant difference in the hepatosomatic index value in each treatment group (p = 0.15).
Functional analysis of the bioactive compound contents and antioxidant activity of extract red rice beverage
Authors: Fitriyah D , Ayu U D P , Puspita S D 
Published: April 2021

Abstract
Rice is an important commodity which is can be an effective vehicle in overcoming health problems. Several types of Indonesian rice varieties are pigmented rice (red, black, and purple). The content of phenolic, flavonoids and antioxidant activity in red rice is known to be more than in rice is not pigmented. The extract from red rice has the potential to be a beverage that is rich in antioxidants and other nutrients. This study was carried out the health potential of red rice such as bioactive compounds and antioxidant activity at post-processing. Four types of red rice commercially were used in this study. The initial test was carried out by extracting the four red rice using methanol (without processing condition), this is used for comparison. The processing condition of red rice beverages (extraction temperature of 90 °C, water: rice powder ratio of 20 ml/g, 25 ml/g, 30 ml/g, extraction time of 15 and 25 minutes). The samples were tested for total phenolic content, flavonoid, and antioxidant activity. The highest total phenolic content, flavonoid, and antioxidant in the samples without processing condition was 12.9 mg GAE/g, 5.7 mg QE/g, and 81.84%. Furthermore, the highest total phenolic content, flavonoid, and antioxidant activity of red rice extract with processing condition was 4.26 mg GAE/g (water: rice powder ratio of 20 ml/g, for 15 minutes), 14.13 mg QE/g (water: rice powder ratio of 25 ml/g, for 15 minutes) and 69.02% (water ratio of 25 ml/g, for 15 minutes), respectively. The processing of red rice extract beverages showed a decrease in antioxidant activity of 10.52-30.94% when compared to the samples without processing condition, and the decrease was less than 50%. So, it can be potential as a beverage that is rich in antioxidants. The extraction time for 15 minutes given the best result when compared to the extraction time for 25 minutes, it was indicated that could provide the best processing condition for making red rice beverages that are rich in the bioactive compound and antioxidant.
Characterization β-glycosidase of Tempeh from Rejected Edamame Soybean and Determination Method of Extracted Genistein by Conventional and Compared Using of Modern Method
Authors: Wibisono Y , Warsito H 
Published: April 2021

Abstract
The exploration of natural active material became special attention in recent research dimensions, such as genistein. Tempeh made from rejected edamame soybean is known to have a β-glycosidase enzyme and can be used to increase the content of genistein. The result of early research by Wibisono gave the conclusion that identification by 16S rRNA for IS.5 as dominant bacterial and β-glycosidase enzyme producer on soymilk from tempeh was L. plantarum IMAU: 10246. The resulting research gave the conclusion that GC content of L. plantarum IMAU: 10246 ratio was 56,37 mol%, had log phase of the 25 – 30th, stationary phase in 35th with death log phase in 45 - 50th from optimum temperature levels. On the other result, this bacterial had optimum growth on 35 – 38°C, pH 5,0 – 5,5 with having μm value as 0,276/hour, saturation constantan (K8) was 0,051 g/l and growth yield (Y) with 0,311 g biomass/g substrate. The result showed that using ammonium sulfate 40% was resulting specific activity of the highest enzyme approximately 1,856 x 10−2 unit.mg−1. Using Sephadex C-50 had yielded the increasing of specific activity becoming 0.218 unit.mg−1. The result of the molecular of the enzyme showed 11.51 kDa and has an optimum temperature of 40°C (by activity 0,0550 unit), optimum pH 6,5 (0,0923 unit), and had Km and Vmax values are 2,572 mM and 4,276 U.mg−1. β-glycosidase can be inhabiting by CaCl2 > EDTA > NaCl > KCl and allegedly belong to family 1. The extraction method using ultrasound yielded 1,526 mg.g−1, increasing 15,51% higher than conventional extraction. Hydrolysis optimally needs duration for about 120 minutes on 50 ml water containing 5g powder of tempeh from rejected edamame soybean.
Extraction and Micronization of β-glucan in One-step Process by Combining Subcritical Water and Supercritical Carbon Dioxide
Authors: Wahyudiono  , Machmudah S , Kanda H , Goto M 
Published: April 2021

Abstract
Subcritical water extraction was recognized as a one of the green ways to isolate plant biomass constituents. In this work, water at subcritical conditions would be subjected as a medium to isolate β–glucans from barley (Hordeum vulgare L.) and Ganoderma lucidum (G. lucidum). The experiment would be performed at 130–190 °C and 4–40 MPa in a semi batch process. The FT–IR spectra described that, at subcritical water conditions, β–glucan was removed from barley grains and G. lucidum via dehydration and decarboxylation. To enhance the separation process, supercritical carbon dioxide (CO2) is injected. To keep and to concentrate the water soluble glucan compounds in the liquid extract product, the micronization technique was performed integratedly after extraction process. SEM image illustrated that the particle generated was shriveled or dimpled and spherical with size from 1 to 6 μm, and the β–glucans content in the particle product is around 40 to 45 wt%.
Radio waves-based landslide mitigation system
Authors: Purwadi A , Utomo D T 
Published: April 2021

Abstract
Indonesian territory has a high potential for geological disasters such as volcanic eruptions, earthquakes, landslides, tsunamis. To provide disaster protection it is necessary to carry out mitigation which is a preventive action to minimize the negative impact of natural disasters that occur. In areas where the GSM network is large enough, the disaster information system is being replaced by the advanced technology developed by the GSM protocol. However, if there is a telecommunication disruption and when all the regular communication infrastructure is down as well as geographic conditions are not covered by the public network. So one of the effective media in an effort to create an ideal information system is radio communication, which is widely used by Amatir Radio members who are widespread in Indonesia which can be accessed by all levels of society with a wide range. So this research was conducted by utilizing the VHF spectrum radio wave transmission with a frequency of 144 MHz as a transmission medium to convey information signals on landslide disaster mitigation for the community. From the system integration measurements were taken to obtain the value of the ground motion sensor and the range of radio wave transmission.
Spatial analysis and mapping of landslide prone areas in Kemuning lor village, sub-district Arjasa, district of Jember
Authors: Utomo A H , Husin  
Published: April 2021

Abstract
Kemuning Lor is one of the villages in district of Jember that is prone to landslides, especially when the intensity of rainfall is high. Previous research on the classification of landslide vulnerability level which was analysed based on socio-cultural, economic, physical and environmental parameters, showed that the level of vulnerability in the PTPN XII Kebun Renteng Afdeling Rayap which includes Kemuning Lor village in medium class. This condition contradicts the actual facts which show that Kemuning Lor village has a high level of vulnerability based on data on the number of landslide disasters during the last 10 years. The purpose of this study was to conduct spatial analysis and mapping of landslide-prone areas in Kemuning Lor Village. The method used to determine the location of landslide-prone areas is the Storie Index, which will be used in the Geographical Information System program. Before the overlay process is carried out, several parameter maps (slope and rainfall maps) will be made and scores will be given on each criterion from the parameter map. After doing the store index and getting the values in the form of numbers, the next step is to convert this range value into several levels as needed.
Application of backpropagation method for quality sorting classification system on white dragon fruit (Hylocereus undatus)
Authors: Fitri Z E , Baskara A , Silvia M , Madjid A , Imron A M N 
Published: April 2021

Abstract
Several problems related to determining the quality of dragon fruit quality are: fruit disease, harvest time selection, sorting process and post-harvest grading. Determination sorting dragon fruit quality by observing the appearance of fruit, fruit smoothness, presence or absence of defects and fruit size. However, this quality determination has disadvantages such as longer sorting time and different perceptions of farmers about the quality of dragon fruit. To solve this problem, we need a sorting system that is able to determine the quality of dragon fruit effectively and efficiently without damaging the dragon fruit. In this study, determining the quality of white dragon fruit using digital image processing techniques and intelligent systems. The output of the digital image processing technique is five morphological features such as area, perimeter, length, diameter and metric. This feature is the input of the backpropagation method so that the quality of white dragon fruit is divided into 3 classes such as class A, class B and class C. The results showed the best network architecture model was 5,8,5,3 with the best testing accuracy rate of 86.67%.
Visual cueing modulation of cycling speed for training person with stroke in a virtual cycling system
Authors: Lesmana I P D , Mukhlisoh N A 
Published: April 2021

Abstract
The objective of this study was to investigate manipulation of cycling speed in virtual cycling system to affect person with stroke behaviour in real world. We have developed a virtual reality augmented cycling (VRAC) system to examine vision aspects of person post stroke with less walking ability by modifying virtual environment features which affecting cycling speed including gain, width and difficulty of cycling path. We tested two groups of participants divided into healthy young participants (n=3), and people post stroke (n=2) as all of them cycled using virtual cycling while we modified the features of virtual environment. From the tested result, we only found a slight difference in the behaviour of participants in the same group, but there are significant differences between groups of participants. In conclusion, manipulation of cycling speed in virtual environment had changed cycling behaviour of two groups and assisted to transfer visual information in real world to virtual world.
Development of realtime surface modeling vehicle for shrimp ponds (ReSMeV-SP)
Authors: Agustianto K , Kustiari T , Destarianto P , Wiryawan I G 
Published: April 2021

Abstract
The global frozen shrimp export market in 2018 was recorded at US $ 17.2 billion or around Rp.232.2 trillion (exchange rate Rp.13,500/US$). Indonesia is one of the main exporters of frozen shrimp in the global market, to be exact, in fourth place after India, Ecuador and Vietnam. The export value of Indonesian frozen shrimp last year, according to Worldtopexports.com, reached US$ 1.3 billion or Rp.17.55 trillion. Indonesia’s frozen shrimp market share reaches 7.8%. Indonesia’s frozen shrimp export market includes, among others, the United States, Japan and European Union countries. Based on these data, shrimp farming is a promising sector, but shrimp farming is very much determined by water quality. Water quality in shrimp farming always changes. Many factors influence changes in water quality. Among them are the amount of dissolved oxygen, availability of phytoplankton as natural shrimp feed, the state of shrimp biomass, PH and temperature. These factors in the water must be within the standard boundary rank. Therefore, to achieve the production efficiency of the shrimp industry, it is necessary to automate water quality control. This study aims to develop the Real-time Surface Modeling Vehicle for Shrimp Ponds (ReSMeV-SP) Using Fuzzy Algorithm. The tool produced by this study (ReSMeV-SP) will use the same sensor as the ASV but with a different class classification, the research is no longer referring to coral reef standards but in this study the reference is the optimal water conditions to support the growth of Vename Shrimp. The test results show an accuracy rate of 92%, the hope is that the tools developed by the research will be able to realize precise Vename Shrimp farming, so that production efficiency and increased shrimp production can be achieved.