bluuebunny/crossref_metadata_2025_split huggingface dataset:
Optimization and Kinetic Modelling of The Enzymatic Hydrolysis of Oil Palm Petioles
Authors: Mardawatia Efri , Wira Dwi Wahyudha , Djali M. , Fetriyuna Fetriyuna , Suryadi Edi 
Published: March 2018

Oil palm petiole is the solid waste of the crude palm oil industry. It contains about 35% cellulose, 18% hemicellulose and 22-25% lignin. During hydrolysis lingo celllulosic, cellulose and hemicellulose are gradually degraded into fermentable sugars, such as glucose and xylose. Enzymatic hydrolysis of oil palm petioleby xylanase could be an effective biotechnological process, since it can be performed at ambient temperature and pressure. Further glucose and xylose can be used as raw material for the production of a wide variety of chemicals such as xylitol and bioethanol. The aim of this study wasto examine the optimum conditions needed for the enzymatic hydrolysis of oil palm petioles, particularly temperature and pH. A surface Response Method Methodologies (RSM) by central composite design (CCD) was employed to obtain the optimum xylose concentration. The dynamics of enzymatic hydrolysis process was modelled using the Michaelis Menten kinetic model with kinetic parameters obtained from experimental data. The results of this study lead to an enhanced process of the enzymatic hydrolysis of oil palm petiole, whichwas shown to follow the Michaelis Menten kinetic model and the kinetic parameters including Km and Vm were obtained, they were 6.433 g/L andVm= 0.042 g/L/min. The optimum hydrolysis condition wereobserved to be at temperature 50oC and pH 4.8. Keywords: enzymatic hydrolysis; glucose; kinetic modelling; oil palm petioles; xylose
Characteristics of Guava (Psidium guajava L.) Treated With Ozonation During Ambient Storage
Authors: Setiasih Imas Siti , Rialita Tita , Sumanti Debby M. , Hanidah In-in 
Published: March 2018

Crystal guava (Psidiumguajava L.) is a kind of fruit which easily damaged due to various factors. Without proper treatment, crystal guava will had physical damages. The aims of this study were to determine the differences in physical, chemical, microbiological characteristics, and pesticide residue between crystal guava treated and untreated in ozone. Ozonation process was conducted by using ozonizer TIP-01 at the concentration of 1.1 ppm for 5 minutes, and stored at room temperature (25± 2 0C) observed for 6 days with 2 replicates. The explanatory methods was employed followed by t-test. The characteristics observed were color lightness, hardness, vitamin C content, moisture content, totally microorganism, and pesticide residue. The results showed that after storage for 6 days at room temperature, the ozone treatment reduced the lightness, hardness, vitamin C content, totally microorganism, and pesticide residue, while moisture content increased.Keywords: guava; ozone; ambient storage
Ozonization Technology and Its Effects on The Characteristics and Shelf-life of Some Fresh Foods: A Review
Authors: Sukarminah Een , Djali Mohamad , Andoyo Robi , Mardawati Efri , Rialita Tita , Cahyana Yana , Hanidah In in , Setiasih Imas S. 
Published: March 2018

The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer demands high quality food respectively fresh, clean, healthy, and safe. Ozone may be used an alternative or complementary food cleaning. The effectiveness of ozone against contaminating microorganisms present in agricultural products depends on several factors. Mechanism on ozone’s cleaning and sanitizing role in some food products are discussed. Application of ozonisation on cauliflower, red chili and guava crest and liquid based products exposed in some various ozone concentrations and exposures, on microbes’ inactivation are also discussed. Keywords : ozonisation; food properties; shelf-life
Characteristics and Shelf Life of Dry Salted and Unsalted Dark Banded Goatfish (Upeneus sp.)
Authors: Fetriyuna Fetriyuna , Nurhasanah Siti , Ristiani Elisa , Devitasari Chittania 
Published: March 2018

Salted and unsalted dark banded goatfish (Upeneus sp.) has the physical and chemical characteristics which influence their shelf life. The objective of this research was to reveal chemical characteristic and the possibilities of physical differences between salted and unsalted dark banded goatfish and determine their shelf life. The experimental method that being used in this research was complemented with statistical analysis using paired difference test to know that salting significantly affected the chemical and physical characteristics of the products. Shelf life testing using total number of micro-organism as the parameter. Shelf life testing used descriptive and experimental methods followed by shelf life calculation using ASLT method with Arrhenius model. Result of the research revealed that there were significant differences between salted and unsalted dark banded goatfish in water level, ash content level, and water activity (aw), but both of them had no significant differences in insoluble ash in acid level, protein level, fat level and hardness point. Salted dark-banded goatfish that packaged with PP 0,6 mm plastic at 15°C has the longest shelf life is about 15 months 27 days 3 hours 50 minutes and 24 seconds. Keywords: salted dry; unsalted dry fish; characteristic; shelf-life
Application of Encapsulated Anthocyanin Pigments from Purple Sweet Potato (Ipomoea Batatas L.) in Jelly Drink
Authors: Tensiska Tensiska , Marta Herlina , Cahyana Yana , Amirah Nur Syadza 
Published: March 2018

Since the beginning of the 21th century, demand for natural food additives especially food colorant has increased sharply. The natural one were considered safer, while the synthetic ones are less safe. One source of natural food colorant is anthocyanin pigments from purple sweet potato (Ipomoea batatas L.). Anthocyanins have good stability at acidic pH especially pH 2-4 so that it can be applied for food products such as beverages with low pH like jelly drink. Nevertheless, anthocyanins are very sensitive to the temperature and light. It is thus important to store food containing anthocyanins in proper condition. The purpose of this study was to determine the proper storage conditions and to predict shelf life of jelly drinks containing encapsulated anthocyanin pigments from purple sweet potato. This research used experimental methods by regression analysis of four treatments and four replications. The treatments were storage of jelly drink in (1) Room temperature with light exposure (25oC±2oC), (2) Room temperature without light exposure (25oC±2oC), (3) Refrigerator temperature with light exposure (5oC±2oC) and (4 ) Refrigerator temperature without light exposure (5oC±2oC). Parameters analysed were: (a) intensity of red color; (b) total anthocyanins; (c) pH value. Observations were made on days 0, 5, 10, 15, 20, 25 and 30. The results showed that the temperature and light affected the decrease in colour intensity, and total anthocyanins of jelly drink. The best treatment was stored at refrigerator temperatures without light exposure, has the smallest decreasing of total anthocyanins (46,03% ) and decreasing of red intensity (3,19 %) during 30 days storage in which the shelf life spanned to around 200 days based on the color intensity. Keyword : anthocyanins pigments; purple sweet potato; regression analysis
Effect of Alginate Concentrations on Characteristics of Lactobacillus acidophilus and Their Viability
Authors: Sumanti Debby M. , Kayaputri Indira Lanti , Hanidah In-in , Sukarminah Een , Pakel Michelle Monique 
Published: March 2018

Lactobacillus acidophilus, a probiotic bacterium, is important bacteria for establishing a balanced intestinal microflora. The number of probiotic bacteria that must be consumed to get the benefits is about ≥107 CFU/g. Viability of L. acidophilus is generally low due to environmental conditions, storage and processing. Therefore, it is essential to maintain the number of bacteria, including the use of coating material followed by freeze drying. This microencapsulation method study aimed to determine the exact concentration of alginate in order to improve viability and attain best microcapsule characteristics by freeze drying method. A completely randomized design with 4 treatments and 4 replications was used. Alginate concentrations used were 1%, 2%, 3%, and 4% (w/v). They showed that no significantly difference on cell viability but a significant by different moisture content and yield of microcapsules. Treatment with 4% concentration was the best on generating microcapsules L. acidophilus with viability of 97.89%, water content of 3.43%, yield of 16.32%. It could also reduce resistance to pH 2.0 and bile salt 0.5% respectively 4.90 log cfu/g and 4.38%log cfu/g of total initial bacteria 4.99 log cfu/g. Keywords: alginate, microencapsulation, Lactobacillus acidophilus, viability and characteristics.
Organoleptic Characteristics of Cookies from Sorghum Composites Flour
Authors: E. Wulandari , E. Sukarminah , I. Lanti , F. Sufmawati 
Published: March 2018

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness). The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour, Soyabean Flour, Cookies, Sensory Properties
Isolation and Identification of Lactobacillus Bacteria from Culled Hens Meat for Meat Biopreservator
Authors: Lengkey Hendronoto Arnoldus W. , Balia Roostita Lobo , Siwi Jan Alex , Tasbac Bogdan A. , Togoe Iulian 
Published: March 2018

Using chemical bio-preservatives is being frowned at because of their probable adverse effects on the health of consumers. Isolation and identification of microorganisms from natural resources are an occurring process that have most powerful means for obtaining cultures and also have commercial purposes. The aim of this study was to get bio-preservatives from poultry meat, by isolation and then identification of lactic acid bacteria. Lactic acid bacteria do not pose any health risks to human, and are generally recognized as safe (GRAS) organisms. The lactobacillus were isolated from raw poultry meat by appropriate dilutions with NaCl fisiological, and the decimal dilution were mixed with MRS medium and then incubated at 370C for 48-72 h. Pure cultures were maintained in MRS broth agar at 40C for short term use. Thirty well-isolated colonies were picked up and transferred to MRS broth. Selection of strains was made in agreement with morphology, Gram-stain, viability during storage at 40C and antimicrobial activity, was found twenty isolate. The identification of the cultures was based on the characteristics of the lactobacilli as described in Bergey’s manual of determinative bacteriology, fermentation of different carbon sources, gas production from glucose, growth at different temperatures. For anti-biogram, the isolates were inoculated into MRS broth individually and incubated for 24h. The plates were incubated at 37oC overnight. Resistance was defined as the absence of a growth inhibition zone around the discs. Results indicated that 20 isolate of Lactic acid bacteria were identified: 3 isolates of Lactobacillus fermentum, 2 isolates of Lactobacillus paracasei ssp. paracasei, 5 isolates of Lactobacillus plantarum, 3 isolates of Lactobacillus rhamnosus, 2 isolates of Lactobacillus lactis ssp. lactis 1, and 5 isolates of Lactobacillus lactis ssp. lactis 2. Characterization of the microbial metabolic product for antimicrobial agents reveals that lactic acid bacteria has responsibility for the inhibition of the indicator organisms, and can be used as meat biopreservator. Keywords: isolation, identification, lactobacillus, poultry meat, biopreservator.
Effect of Light-Emitting Diode (Led) Light on the Gene Expression Related With Ascorbate Biosynthesis and Metabolism in Broccoli Florets
Authors: Setiawan Chandra Kurnia , Supriyadi Supriyadi , Santoso Umar , Ma Gang , Kato Masaya 
Published: March 2018

Ascorbate is one of the most abundant soluble antioxidants in the plant. Multiple functions of ascorbate in photo protection have been proposed, including scavenging of reactive oxygen species generated by oxygen photoreduction and photorespiration. There is still unclear information relation to LED light with Ascorbate biosynthesis and metabolism, yellowing, chlorophyll content, and ethylene production in broccoli florets. The effect of light-emitting diodes (LED) light on ascorbate (AsA) biosynthesis and metabolism in broccoli (Brassica oleracea L. var. Italica) cultivar “Ryokurei” were studied using red (660 nm), blue (470 nm) and white LED lights as the light source and also no light treatment as the control. Gene expression involved in the biosynthesis and metabolism of AsA, AsA content, color, chlorophyll content and ethylene production rate on the postharvest broccoli were observed in 4 days. The result showed that after two days, red light treatment significantly (p < 0,05) delayed the decrease of ascorbate content. The result was supported by observations using Real-Time Quantitative RT-PCR showed that red light treatment can suppress mRNA level of BO-APX1, BO-APX2, and BO-sAPX on the third day. Observation of BO-GLDH mRNA level was increased in the third-day exposure of red LED light. Therefore red LED light showed up-regulated AsA biosynthesis transcriptional level. Enzymes which possibility responsible for AsA metabolism and biosynthesis in a row were Ascorbate Peroxide (APX) and L-Galactono-1,4-Lactone Dehydrogenase (GLDH). The regulation of this gene expression might contribute to the suppression of AsA reduction by red LED light treatment in broccoli. Red LED also showed suppression of yellowing and decline the chlorophyll content in postharvest broccoli florets. Keywords: ascorbate, LED; broccoli; gene expression; real-time quantitative RT-PCR.
Study on the Physical Characteristics of Macaroni Made of Cassava Waste and Corn Flour by Applying Different Sizes of Die Extruder and Frequency of Moulding
Authors: Sunyoto Marleen , Djali Moh. , Rizky Amni Fajriani 
Published: March 2018

The frequency of moulding using a die size can affect the texture of pasta. Macaroni that use cassava waste and corn flour (macaroni Raja) as raw material had a good appearance, but its texture was brittle. Therefore, the appropriate pressure was needed to improve the brittle’s texture. Providing the proper pressure can be implemented by setting the frequency of moulding and the size of die used. The objective of study was to determine the appropriate frequency of moulding with the size of extruder die so that it produces macaroni with the best characteristics. The method used in this study was random analysis design with 4 treatments and 6 repetitions. The treatments include one time with big die, one time with small die, two times with big die and two times with small die. The results of study showed that two times moulding by using small die gave the best result, which contains 2.935,911 gF of hardness before rehydration, 106.05 % rehydration power, 0.9687 gF of rubberiness, 1,223.488 gF of hardness after rehydration, -2.3389 gF of adhesiveness and 9.15 % of solid lost from cooking. Keywords: Moulding, die size, macaroni, texture, composite flour
Wheat Flour Substitution with Retrograded Banana Flour to Produce Cookies Possessing Good Physical Characteristics and Low Glycemic Index
Authors: Cahyana Yana , Restiani Resti 
Published: March 2018

Diabetes Mellitus is one of degenerative diseases (DM) affecting many people around the world. It is thus important to prevent DM by choosing the right food with low in glycemic index (GI). Modified banana flour-based low GI cookies could be the solution in which the modification may be carried out by retrograding the flour. The purpose of this study was to determine the right proportion between retrogradated banana flour and wheat flour to produce cookies with low glycemic index and good characteristics. The method was randomized block design with six treatments and three time replications. The treatments were ratio (in percentage) of modified (retrogradated) banana flour with wheat flour 0:100, 50:50, 60:40, 70:30, 80:20, and 90:10. The result showed that cookies made of 90 % retrogradated banana flour and 10 % wheat flour was the best treatment with GI value of 57,20. Physical analysis comprised of hardness and lightness (L*) were around 1593.44 gF and 57,22, respectively. Keyword: wheat flour, glycemic index, cookies, retrogradated banana flour
Antibacterial Activity of Nutmeg Oil
Authors: Nurjanah Sarifah , Putri Indira Lanti , Sugiarti Dwi Pretti 
Published: March 2018

Indonesia is one of the largest producer of nutmeg oil (Myristica fragrans). This essential oil has a lot of usefulness for food and pharmaceutical industries, however antibacterial activity of Indonesian nutmeg oil has not been investigated yet. Antibacterial activity Myristica fragrans oil from two areas respectively (Sulawesi and Central Java) were investigated. The essential oils was extracted using water and steam distiller and then its antibacterial activity against pathogenic bacteria (gram-positive bacteria : Staphylococcus aureus, Staphylococcus epidermis, and gram-negative bacteria : Shigella Dysenteriae, Salmonella Typhi) was examined. Resistance pattern was studied by in vitro disc diffusion method using essential oil concentration 20%, 40%, 60%, 80% and 100%. The result showed that the two essential oils inhibited all bacteria. The highest inhibition zone on Central Java nutmeg oil was on 60% concentration of the oil (12.96 16.79, 13.46 and 16.50 mm for S. aureus, S. epidermis, S. dysenteriae, S. typhi respectively), while on Sulawesi nutmeg oil was on 100% concentration (18.84, 16.54, 17.84 and 12.54 mm for S. aureus, S. epidermis, S. dysenteriae, S. typhi respectively). Keywords: Antibacterial activity; Nutmeg oil; Central Java; Sulawesi
SIDeKa: The Role of Information Technology for Knowledge Creation
Authors: Kusdarjito Cungki 
Published: March 2018

The advancement of big data analytics is paving the way for knowledge creation based on very huge and unstructured data. Currently, information is scattered and growth tremendously, containing many information but difficult to be interpreted. Consequently, traditional approaches are no longer suitable for unstructured data but very rich in information. This situation is different from the role of previous information technology in which information is based on structured data, stored in the local storage, and in more advanced form, information can be retrieved through internet. Meanwhile, in Indonesia data are collected by many institutions with different measurement standard. The nature of the data collection is top-down, carried out by survey which is expensive yet unreliable and stored exclusively by respective institution. SIDeKa (Sistem Informasi Desa dan Kawasan/Village and Regional Information System), which are connected nationally, is proposed as a system of data collection in the village level and prepared by local people. Using SIDeKa, data reliability and readiness can be improved at the local level. The goals of the SIDeKa is not only local people have information in their hand such as poverty level, production, commodity price, the area of cultivated land, and the outbreak of diseases in their village, but also they have information from the neighboring villages or event at the national level. For government, data reliability will improve the policy effectiveness. This paper discusses the implementation and role of SIDeKa for knowledge creation in the village level, especially for the agricultural activities which has been initiated in 2015.Keywords: big data analytics; SIDeKa; unstructured data.
Effect of Mulch on the Growth and Yield of Polianthes tuberosa
Authors: Sihombing Donald , Handayati Wahyu 
Published: March 2018

Tuberose is one of the most important ornamental plants in Indonesia which the demand continuously increases. However, tuberose is commonly cultivated in drained rice fields and this resulted in various problem such us weed and insect infestation especially mealybug in dry season. In this regard a study was conducted in Malang Regency at Karangploso Experimental Station of East Java Assessment Institute for Agriculture Technology from March 2012 to April 2013. The study employed an experimental method using a randomized block design. Two varieties of tuberoses, i.e., Dian Arum (double flowering) and Roro Anteng (semi-double flowering) were planted on a prepared soil bed. Both tuberose varieties were treated by a silvery plastic mulch cover on one bed and none on the other. Results showed significant differences between the mulch and without mulch treatments in terms of plant growth and flower production. Flower production obtained from mulch treatment was 3.8 stalks/clump or 34.22 stalks/m2, whereas that without mulch was 2.47 stalks/clump or 27.44 stalks/m2. Meanwhile the damage intensity caused by mealybug infestation on the mulch treatment was 15.21%, while that without mulch was 22.17%. In fact, the use of mulch could reduce the weeding cost up to 66.67 % and the total production cost up to 20.86%. The result obtained from R/C ratio analysis with mulch treatment was 2.59 whereas that without mulch was 1.71.Keywords: Polianthes tuberosa ; mulch; weed, pest; yield; R/C ratio