bluuebunny/crossref_metadata_2025_split huggingface dataset:
Responses of rice new superior varieties to the application of biofertilizers and plant system in Jayapura
Authors: Lestari R H S , Tirajoh S , Rumbarar M K , Thamrin M 
Published: May 2021

AbstractJajar Legowo (Jarwo)Super is an improved technological innovation used to increase the productivity of lowland rice varieties. Related to the introduction of the technology, it is necessary to conduct in-depth research on some components ofJarwoSuper including new Superior varieties, application ofAgrimethbiofertilizer and planting system on growth and yield. The research was aimed to investigate the response of the new Superior variety to biofertilizers and different planting system. The study was conducted in Koya Barat, District Muara Tami, Jayapura, from June to September 2018. The treatments were arranged in a split-split plot design with three replications. The main plot was biofertilizers consist ofAgrimethand withoutAgrimeth. As subplot was planting methodsJarwo, consist ofJarwo2:1 (25 cm x 12.5 cm x 50 cm) andJarwo4:1 (25 cm x 12.5 cm x 50 cm). As sub-sub plots were new superior variety (NSV): Inpari 33 and Inpari 43, respectively. The results showed that the combination of treatment ofAgrimethand withoutAgrimethwith planting systemJarwo4:1 on Inpari 33 gave the higher grain yield compared to other treatments of 7.44 t/ha and 7.33 t/ha. The application ofAgrimethbiofertilizers does not have a significant influence in increasing the yield of rice grain.Jarwosystem 4:1 gives a dry grain yield of 6.30 t/ha which is higher 0.53 t/ha compared toJarwo2:1 (5.77 t/ha).
Chemical properties analysis of soygurt with ginger (Zingiber officinale var.roscoe) extract as functional foods
Authors: Anggraini A A , Devi M , Nurjanah N , Sunaryo N A 
Published: May 2021

Abstract
The processing of soy milk into soygurt was an effort to eliminated the soybean flavor. Several studies showed that plain soygurt still had soybean flavor. The addition of (Zingiber officinale var. Roscoe) extract was an alternative to eliminate the distinctive soybean flavor. This experiment aimed to study the chemical properties of soygurt, which consist of protein, fat, ash, lactic acid, pH. This research used a completely randomized design with one factor of ginger extract concentration (i.e. 4%, 5% and 6%) and all treatments were carried out in duplicate. The collected data were analyzed by One Way ANOVA. If the result was significant (< 0.05), it would be processed by the DMRT test. The results showed the levels of chemical properties of soygurt were 4.507-4.987% of protein; 2.859%-3.220% of fat 0.455-0.56% of ash, 1.710-2.068% of lactic acid and 3.965-4.230 pH value. The experimental results showed that the addition of ginger extract was also proven to significantly affect the chemical properties of soygurt. The addition of ginger (Zingiber officinale var. Roscoe) extract could increase the levels of protein, ash, lactic acid and could reduce fat levels and pH value.
Agronomical performance and economic feasibility of new superior rice variety planted on the irrigated field in Jayapura, Papua
Authors: Beding P A , Palobo F , Tiro B M W , Lestari R H S , Rumbarar M K 
Published: May 2021

Abstract
The study aims to evaluate the agronomical performance of new superior varieties of rice in irrigated fields cultivated through the Integrated Crop Management approach and the feasibility of the farming system. The research was carried out in Koya Barat, a region in District Muara Tami, Jayapura City, Papua Province in April-October 2019. The research used a single factor randomised block design with four new superior rice varieties as treatment afived 5 replications. The varieties were Inpari 36, Inpari 37, Inpari 43, and Ciherang. The data were analysed using analysis of variance (ANOVA) and followed by DMRT to determine the differences between treatments. The R/C ratio, marginal B/C analysis and the break-even point (BEP) were analysed to determine the economic feasibility. The results showed that the performance of each variety varied following their genetic traits. The highest rice production was obtained from Inpari 37 variety (6.86 t/ha), while Ciherang produced the lowest yield (4.34 t/ha). Inpari 37 and Inpari 43 provided higher profit compared to Ciherang and Inpari 36 with R/C values of 3.43 and 3.42, respectively. The highest market acceptance of Inpari 37 was valued at IDR 29,498,000 followed by Inpari 43 at Rp 29,412,000, then Ciherang at IDR 18,662,000 and lastly, the Inpari 36 at IDR 25,542,000. Economically, rice farming is feasible to be developed because it has an R/C ratio of> 1. The irrigated rice farming in Jayapura City is profitable with a rate of around 2.42 % of the total cost spent.
Changes of gray level co-occurrence matrix (GLCM) texture and antioxidant level during freezing of pumpkin
Authors: Kristianto Y , Wignyanto W , Argo B D , Santoso I 
Published: May 2021

AbstractGLCM (gray level co-occurrence matrix) textural features are rarely extracted from SEM (scanning electron microscopy) food images to study the effect of food processing on cellular microstructure and bioactive contents. Using the GLCM approach, the current study attempted to use textural information from pumpkin SEM images to obtain detailed cellular degradation caused by freezing treatment and to find their relationship with the antioxidant content. High dimensional textural features of the samples were obtained during image processing and subjected to multivariate analysis. The increase of antioxidant activity due to the freezing of pumpkin was used to create a vector factor to indicate the membership class of individual pumpkin samples. Following freezing, the flavonoid content of the pumpkins increased ranging from 15.27% to 70.39%. Freezing also caused the formation and increased of several volatile compounds detected by GCMS. The PCA (principal component analysis) results showed that two components were sufficient to explain the most variance of the dataset. Further supervised sPLS-DA (sparse partial least squares-discriminant analysis) indicated a clear separation of samples based on their antioxidant levels, suggesting an existing relationship between the texture and antioxidant. In conclusion, GLCM textural changes can be used accurately to examine the effect of freezing on the antioxidant of pumpkin.
Comparative study on animal and vegetable fat as effective palate cleanser of spiciness
Authors: Fibrianto K , Syauqi S W 
Published: May 2021

Abstract
Fat based palate cleanser used to overcome spicy intensity on the tongue papillae TRPV1 receptor. In this study, the effectiveness of milk as an animal fat-based palate cleanser was compared to vegetable fat based palate cleansers such as coconut milk and soymilk. Temporal dominance of sensations (TDS) was applied to monitor the effectiveness of palate cleanser (milk, coconut milk, and soy milk) on three different concentrations of chili powder (0.2%; 0.4%, and 0.6%). The study involved 12 intensively trained panellists. It was observed that coconut milk tended to be more effective than those of milk and soy milk in 0.2% and 0.4% chili powder concentration (P-value < 0.05). Further confirmation suggests that at a lower concentration of spiciness, protein involves cleansing sensation, while at higher concentration, it is more dominant by fat in conjunction with protein contribution.
Effect of glucomannan addition on physical and sensory characteristic of gluten-free muffin from modified cassava flour and maize flour
Authors: Dewi P S , Ulandari D , Susanto N S 
Published: May 2021

Abstract
Muffins are generally prepared from wheat flour, which is not produced in Indonesia. This study was carried out to explore the utilization of local resources to reduce the dependency on wheat flour. The gluten-free muffins were prepared from modified cassava flour (mocaf) and maize flour blend. Glucomannan was added to improve the physical characteristic of gluten-free muffins. The purpose of this study was to find out the physical and sensory properties of gluten-free muffins using different proportions of mocaf and maize flours, and different concentrations of glucomannan addition. This study used Randomized Complete Block Design with two factors: the addition of glucomannan (0%-0.5%) and the proportion of mocaf and maize flour. The result showed that the addition of glucomannan and different proportions of gluten-free flours significantly affected sensory, colour index (L*, a*, b*), specific volume, hardness, and porosity. Based on the physical and sensory characteristics tested, the best treatment was obtained from the calculation using the Zeleny method. The gluten-free muffins prepared from the blends of 80% mocaf and 20% maize flour with the addition of 0,5% glucomannan being the most preferred by panelists.
Extraction Treatments Affect Total Flavonoid and Phenolic Contents of Cowpea (Vigna Unguiculata L. Walp.)
Authors: Yusnawan E , Inayati A , Baliadi Y 
Published: May 2021

Abstract
Plant secondary metabolites exist during normal plant growth. The production increases remarkably when the plants are challenged by environmental stress. Quantification of these metabolites is affected by extraction solvents and preparation treatments. This study aims to select extraction solvents and treatments which are able to extract high total flavonoid and phenolic contents in cowpea seeds. Acetone at concentrations of 70-80% produced higher total flavonoid and phenolic contents of 10.37-11.93 mg CE/g and 18.20 – 20.20 mg GAE/g in two cowpea cultivars. Antioxidant activities were in the range from 115.9 to 126.1 umol TE/g. Extraction of cowpea seeds using 70% acidified acetone produced a similar amount of total phenolic contents to those of 70-80% acetone. Traditional extraction treatments of shaking and maceration extracted a similar amount of the secondary metabolites. These simple extraction methods, therefore, could be suggested to extract flavonoid and phenolic contents as well as antioxidant activity in cowpea where access to modern types of equipment is limited.
Production and physicochemical characterization of modified tapioca
Authors: Herawati H , Hernani  , Yuliani S , Setyawan N 
Published: May 2021

Abstract
Tapioca can be modified by using chemicals or other additives. One of the opportunities to alter and improve starch hydrophobicity quality is by adding acetic acid and coconut oil. This research activity aims to change cassava starch or tapioca and carry out the resulting product’s physicochemical characterization. The production method is carried out using physical mixing techniques combined with drying technology with an oven. Modification process is performed by using acetic acid, coconut oil, and virgin coconut oil. The physicochemical characteristics analyzed include proximate levels, viscosity profile with RVA, crystallinity profile with XRD, and microstructure analyzed using SEM. Based on the results obtained, chemical elements for the modified tapioca proximate composition with the addition of coconut oil have a higher fat content of 4.44% compared to other treatments. The highest peak viscosity of starch added with coconut oil has the highest value of 3982 cP. The treatments resulted in different crystalline and amorphous phases by the XRD results. The microstructure in the SEM analysis results showed agglomeration and did not show any damage to the granular starch.
The phytochemical potential of Averrhoa bilimbi – A review
Authors: Setyawan H Y , Sukardi S , Nareswari B F 
Published: May 2021

Abstract

Averrhoa bilimbi grows in tropical and subtropical countries and has the potential to be used as phytopharmaceuticals. Averrhoa bilimbi leaves and fruits contain phytochemicals, such as alkaloids, saponins, tannins, flavonoids, phenols, and triterpenoids. These compounds are mostly obtained by extraction and can be used for their pharmacological properties in the form of antibacterial, antivirus, total cholesterol level reducer, and antioxidant. Further research and development need to be carried out on the effectiveness and performance of Averrhoa bilimbi.
The effects of powdered suji leaves (Dracaena angustifolia (medik.) roxb.) on the pasting properties of wheat flour and characteristics of steamed bun
Authors: Murtini E S , Adhamatika A , Putri D A 
Published: May 2021

Abstract
Water-extract of fresh suji leaves has been traditionally used as a green food colorant in Indonesia. Innovations of whole suji leaves into powder form are expected to fulfill the zero-waste concept and be a more applicable natural food colorant than using fresh leaves. This study aims to evaluate the changes in pasting properties of wheat flour and characteristics of steamed buns as affected by adding powdered suji leaves (PSL). The study is done following Randomized Block Design with PSL concentration (0-5%) as the factor. The results show that the increase of PSL concentrations significantly (α = 0.05) reduces pasting properties of wheat flour except pasting temperature, increases the green color, and reduces the moisture content of the dough, as well as reduces specific volume and texture profile of steamed buns. Considering the role of PSL as a natural coloring food additive, it is expected to add the least concentration to create green color without creating negative effects for the other steamed bun qualities. This study shows that the PSL at a concentration of 1% is sufficient to produce a green color (L*, a*, b* crust 70.45, 2.16, 25.8) steamed buns with volume (91.00 cm3), specific volume (3.15 g/cm3), moisture content (crust 33.01%, crumb 35.27%) and texture profile (cohesiveness 0.67, springiness 0.92, chewiness 246.46 g and resilience 0.32), and these qualities are comparable to the steamed buns without PSL.
Cyanide detoxification methods in food: A review
Authors: Kuliahsari D E , Sari I N I , Estiasih T 
Published: May 2021

Abstract
Cyanide is a toxic substance found in several tubers such as cassava (Manihot
esculenta), wild yam (Dioscorea hispida Dennts), some cerealia and legumes. In the plants, it can be in the form of cyanogenic glycosides, acetone cyanohydrin, and hydrogen cyanide (HCN). Cyanogenic glycosides such as linamarin and lotaustralin belong to the product of secondary metabolism. The characteristic of cyanogenic glycosides is intermediately polar, water-soluble, and often accumulated in the vacuoles of plant cells. Acetone cyanohydrins are intermediates product from cyanogenic glycosides and cyanide acid in plant tissues. HCN, hydrogen cyanide, is a volatile and water-soluble compound. The toxic effect of cyanide in humans is inactivation of cytochrome oxidase, respiratory disorders, sore throat, dizziness, limpness, convulsions, and lethal effects. Cyanide can be removed by several processes before consumption. Methods such as peeling, washing, heating, drying, fermenting and chemical treatment are used to remove or reduce cyanide. The treatment can damage the structure of the cell and hydrolyzed the cyanogenic glycosides to acetone cyanohydrin and glucose by endogenous enzyme like linamarase. A second enzyme, hydroxynitril lyase, can dissociate acetone cyanohydrins to HCN, ketone and aldehyde compound. The maximum safe level for total cyanide in food is 10 ppm. This review aims at updating the available knowledge on the various detoxification cyanide in food.
Meta-analysis of the effect of essential oil usage towards the production and milk composition of dairy cow
Authors: Daning D R A , Yusiati L M , Hanim C , Widyobroto B P 
Published: May 2021

Abstract
One of the strategies to increase dairy cow production is by using antibiotics to manipulate the rumen fermentation process; nevertheless, there has been a ban on antibiotics usage in Europe and Indonesia. Essential oils consist of many secondary metabolites that own anti-microbes characteristics as antibiotics. This study aims at evaluating the effect of essential oil dosage on feed efficiency and dairy cow production by the meta-analysis method. There are two data types, namely rumen fermentation and in vivo production performance of milking cows based on the independent variable. The variable is in the form of essential oils dosage taken from thirteen journals from previous studies conducted from the year 2013 to 2020. The result of the meta-analysis analysis shows that the dosage of essential oil only has any impact on the population of protozoa. On the other hand, it does not have any effect on the fermentation result such as pH, methane, volatile fatty acids, and ammonia. The usage of a specific dosage of essential oils has significant impacts on milk production, fat corrected milk (FCM), and feed efficiency. Still, it does not impact the milk composition parameters such as lactose, fat, protein and milk urea nitrogen (MUN). The result of the study concluded that the usage of a specific dosage of essential oils has significant impacts on milk production, protozoa, and fat corrected milk.
Effect of temperature and time storage towards alcohol level in cow milk kefir
Authors: Setiawati A E , Sari I N I , Hasyati N 
Published: May 2021

Abstract
Kefir is an acidic-alcoholic fermented milk product with little acidic taste and creamy consistency and has a distinctive yeasty aroma. Bacteria in the grain produce lactic acid and flavor components, carbon dioxide, and alcohol. Increased alcohol levels can occur with longer storage. The optimal temperature for the growth of alcohol-producing microorganisms can be at room temperature, whereas low temperatures can inhibit microbial growth and biochemical processes. This study aimed to determine the effect of temperature and storage time on the alcohol content of cow milk kefir. The research method used Randomized Block Design Factorial with two factors and three levels. The first factor was the storage time that consists of 7, 14 and 21 days. While, the second factor was storage temperature that consists of freezing storage (-10°C), refrigerator storage (15°C), and room storage (20°C). Data were analysed using ANOVA, then the further test DMRT with a 95% confidence interval. The best treatment result was tested using Zeleny. The best treatment result was attributed to freezing storage (day 7) at -10°C, with physical parameters include pH of 4.47 and total soluble solids of 10.00% Brix. Then, chemical parameters are total sugar (3.07%), total acid (0.26%), and alcohol content (0.04%). Lastly, microbiological parameters include the total of lactic acid bacteria (5.91 Log CFU/ml) and the total of yeast (6.56 Log CFU/ml). Kefir with the best treatment could decrease the alcohol level and safe for consumption.
Elemental composition of Eucheuma cottonii and Gracillaria sp. using scanning electron microscope-energy dispersive spectroscopic analysis
Authors: Agusman  , Wibowo S 
Published: May 2021

Abstract
Indonesia is a major producer of the E. cottonii seaweed and Gracillaria sp. in the world. The farmers usually dry that seaweeds before sending them to plant factories to be processed into carrageenan or agar. In the present work, E. cottonii and Gracillaria sp. seaweed’s chemical composition were observed using Scanning Electron Microscope-Energy Dispersive Spectroscopic (SEM-EDS) analysis, and the distribution of the main salt-minerals in the surface and the cross-section thallus of both samples were conducted. The results showed that the surface of E. cottonii contains the following order of elements Cl> K> Na> S> Ca> C> O> Si> Al> Mg> Fe> Mn> Zn and in the cross-section contains order of elements S> Cl> K> C > O> Na> Mg> Ca> Al> Zn> Fe> Si> Mn. Whereas on the surface of the Gracillaria sp. showed the presence of elements in the following order Cl> K> Si> C> O> Al> S> Fe> C> Mg> Na> Mn> Zn and on the cross-section found elements in the following order Cl> K> C> O> S> Na> Si> Al> Mg> Fe> Ca> Zn> Mn. The EDS mapping on both seaweeds surface and cross-section showed a random distribution of salt-forming elements Na, K and Mg. Furthermore, the presence of a higher amount of K, Na, adequate amount Mg, and other essential elements indicated both seaweeds’ potential to be developed for salts with special functional properties.
Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis)
Authors: Suryanti  , Suryaningrum T D , Ikasari D , Hastarini E , Ayudiarti D L , Sari R N 
Published: May 2021

Abstract
This research aims to determine the chemical and physical characteristics of pindang loin from mackerel tuna fish (Euthynnus affinis) produced from the different cooking processes. The cooking process of pindang loin was by boiling and steaming respectively at 100°C for 15 and 30 minutes. As much as 10, 20, and 30% of salt were added during the boiling water. In the steaming process, mackerel tuna loin was immersed in salt solution of 10, 20, and 30% for 30 minutes at the ratio of 1: 4 (w / v) then drained at room temperature for ± 15 minutes. Observation parameters are proximate composition, salinity, hardness texture, and sensory analysis with descriptive tests. Boiling and steaming process for 15 minutes and 30 minutes, respectively, affected water content, salt content, sensory characteristics, and hardness texture. Properties of Pindang loin cooking process with the larger salt concentration in the longer time (30 minutes) tend to produce harder texture than 15 minutes. Pindang loin produced from boiling 15 minutes with a salt concentration of 10% produces a protein content of 28.89% with a moisture content of 69.24% can produce a hardness texture of 5532.27 g. Also, it can produce sensory characteristics with an intact appearance, some parts are slightly cracked, the texture is dense and not sticky, light brown colour, the specific aroma of pindang and savoury taste.
Optimization of stingray (Trygon sephen) smoking to extend shelf life and consumer preferences using response surface methodology
Authors: Suprapto H , Kumalaningsih S , Wignyanto W , Santoso I , Sucipto S 
Published: May 2021

Abstract
Smoking is one of the preservation processes that are widely used in fishery products. To date, the fish smoking process has not been standardized so that the quality and shelf life of products are varied. Therefore, the optimization of fish smoking is essential. This study aims to determine the optimization of the smoking process of stingrays to obtain smoked stingrays which have a long shelf life and high sensory value that consumers like. This study used the Response Surface Method (RSM) using three independent variables, including the soaking time of stingrays in liquid smoke (2-4 hours), smoking temperature (60-80°C), and smoking time (3-5 hours). The storage time (days) and consumer preferences (value) were measured in this study. The results showed that stingrays soaked in liquid smoke for 3 hours, heated to 86.8°C for 3 hours, showed the best results with a shelf life of up to 9 days and most preferred by consumers. This result can be made as a recommendation for the standardization of stingray smoking.