bluuebunny/crossref_metadata_2025_split huggingface dataset:
CONSUMERS PREFERENCES TEST OF SAMBAL LEMEA THE UNIQUE FOOD OF REJANGNESE AND CHANGED PRODUCTS IN VARIOUS STORAGE TEMPERATURE
Authors: Nuryani Yantri , Susanti Laili , Dewi Kurnia Herlina 
Published: May 2018

Lemea is one of the unique food of Rejangnese which made from bamboo shoots and fermented fish. This research is aimed to find the effect of processing and storage temperature on moisture content, pH, total microbial and consumers preferences ( color, aroma, and taste) of sambal lemea. This research carried out by using CRD with two factors namely processing (pots and bamboo) and storage temperature (room temperature and refrigerator). The results showed that the treatment gives significant effect on moisture content, pH and the level of preference (color, aroma and flavor). While the temperature did not show significant differences. Sambal lemea which cooked in bamboo has the highest preferences score on color, aroma and flavor on days 0 and 7.
PERFORMANCE OF A PIPE SLOW SAND FILTER (SSF-P) WITH DIFFERENCE HYDRAULIC HEADS ON FILTERING POLLUTANTS OF CRUMRUBBER PLANT LIQUID WASTE
Authors: Mujiharjo Sigit , Sidebang Bosman , Darmadi Dedek 
Published: May 2018

Pipe slow sand filter (SSF-P) is an undertest slow sand filter (SSF) technology promising some advanatages. Purpose of this research is to test the performance of SSF-P with differencce level of hydraulic heads on reducing pollutants of crumrubber plant liquid waste. The SSF-P tested was a 5-inches-diameter, 50cm-long SSF-P and hydraulic heads applied were 10 cm, 20 cm and 30 cm. Result of test showed that SPL-P installed with all hydraulic heads tested were capable of reducing significant amount of pollutants, and with 10 cm head capable of producing filtrate with TSS, pH and NH3-N satisfying grade 1 (drinking) water.
STUDY ON PROCESSING OF DRIED CHILI INTO BLOCK CHILI
Authors: Hidayat Khaeruddin , Syaiful Muhammad , Dewi Kurnia Herlina 
Published: May 2018

The research objective is to obtain the drying period of various capacities dryer to reach the best moisture content in the process of blocks dried chili production and gaining the consumer acceptance to the product. This study used a completely randomized design (CRD) with two factors: the capacity of the material and the drying time and three times repetition. The measured parameters were changes of weight during drying process, moisture content, organoleptic tests and levels of acidity (pH). The results showed that the drying periods with best moisture in the process of blocks dried chili production are drying for 8 hours at capacity of 0.3 g/cm2, 10 hours at a capacity of 0.5 g/cm2 and 10 hours at a capacity of 1 g/cm2. The highest consumer acceptance to the product for the color, aroma and overall attributes is on the blocks dried chili with a water content of 41-60%, while for the aroma is on the blocks dried chili with a water content of 61-80%.
WORK PRODUCTIVITY ENHANCEMENT IN HOME INDUSTRY PIA CAKE ”XYZ”
Authors: Sari Lala Intan Gemala , Zuki Meizul , Dany Yusril 
Published: May 2018

The research objective is to obtain the new method with highest productivity; determine the normal and basis hour in order to get the best working hour with highest productivity; and to determine number of worker need in each section based on its workload to get the balance in production line. Time measurement was done using a technique based on stopwatch and workload measurement analysis method. The balancing of production line was done by trial and error method. Initial conditions in production line indicate an imbalance with 2312,18 seconds idle time, 51,60% efficiency of production line and 48,39% balance delay. The balancing of production line resulted 1585,77 seconds of idle time, 45% efficiency of production line and 55% balance delay. There are eight permanent workers in this home industry with labor productivity at station I is 6,42% units / man-hour before repairs and 8,57% units / man-hour after repairs, resulted the increase in productivity by 33,48%. Labor productivity at station II, III and IV before repairs is 87,5% and after repairs is 116,62% resulted the increase in labor productivity by 33,28%.
STUDY ON WET PROCESSING OF BLOCK CHILLY
Authors: Praptanto Dwi Dian , Dewi Kurnia Herlina , Sidebang Bosman 
Published: May 2018

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.
FEASIBILITY OF SALTED FISH ON SUMBER JAYA KAMPUNG MELAYU DISTRIK IN BENGKULU CITY
Authors: Reswita Reswita 
Published: May 2018

The aims the research was to analysis feasibility of salted fish on Kampung Melayu distrik in Bengkulu City. The responden in the research was 20 processor salted fish. Analisys method is income analysis, R/C ratio, and ROI (Return of Investment). The result showed that Income from salted fish is Rp. 134.457,15, R/C ratio is 1,2, and ROI 9,7%. From the research can be concluded that the salted fish business was feasible to carry on based on.
QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH
Authors: Muzaifa Murna , Sulaiman M. Ikhsan , Liyuza Liyuza 
Published: May 2018

Research has been conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw. This study used randomized block design with single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity) of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.
EFFECT OF ALKALI TYPE AND DURATION OF NIBS SUBMERSION ON QUALITY OF COCHOLATE POWDER PRODUCED BY “DUTCH PROCESS” METHOD
Authors: Juliani Meri , Mujiharjo Sigit , Dewi Kurnia Herlina 
Published: May 2018

Purpose of this research was to explain the effect of alkali type and duration of nibs submersion on the quality of chocolate powder.Type of alkalis being tested were Na2CO3(type1)andCa(OH)2 (type2) and the durations were 30, 60, 90 and 120 minutes. Reasearch was done following RCB design with the type of alkali as the block. The nibs was fermented during 6 days, and dried with temperature 115 °C for 6 hours, and applying the Dutch Processmethod topowder the chololate. Result of the research showed that the treatments were not significantly influence the water content; significantly influence the microba, verysignificantly influence thepH and softness of the powder. Based on the research result; to produce chocolate powder with the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion
PHYSICAL QUALITY ANALYSIS OF ‘ROTI MANIS’ AT BAROKAH BAKERY IN LAHAT
Authors: Ningsih Ineke Kesuma , Surawan Fitri Electrika D. , Efendi Zulman 
Published: May 2018

The purpose of this research was to determine the percentage of each type of ‘roti manis’ physical damage, to identify factors causing the damages, and to determine whether the percentage amount of damage was whithin the business control limit. Types of damage observed were broken, too small in size, in appropriate form, over heated or burned. Observation was conducted during 16 working days (one month) at Barokah Bakery in Lahat. Result of the research showed that the broken damage was 1,31%; the too small in size was 1,1%; the unacceptable form was 0,98%; and no damage of over heat. Based on the causal effect analysis, it was found that the main factor causing ‘roti manis’s damages was caused by process inadequately. Result of diagram control analysis showed that the overall average damage was 3,4% with the upper limit was 5,2% and the lower limit was 1,6%. The percentage of the damage was considered high but it was within the company control limit of 2-4%
LEVELS OF FRESHNESS AND PHYSICAL DAMAGE IDENTIFICATION OF FISH AVAILABLE FOR COMSUMERS AT PASAR MINGGU MARKET BENGKULU
Authors: Lestari Novia , Yuwana Yuwana , Efendi Zulman 
Published: May 2018

The purpose of this research was to identify level of freshness of some fishes available at Pasar Minggu Market in Bengkulu City based on SNI 01-2729.1-2006. The research was done by observing the available Sarden (Sadinella spp), Tuna (Thunnus spp), Tongkol (Euthynnus pelamial), Bawal Putih (Pampus argenteus) and Kakap Merah (Lutjanus malabaricus) in the morning (07.00 am), noon (12.00 am) and evening (17.00 am) for their freshness during September to Oktober 2013. Result of the research indicated that all of the observed fishes were fresh in the morning; only Sarden became unfresh at noon, and all of the observed fish has turned to unfresh anymore in the evening. Types of physical damage for Sarden was that its stomach was out and its head was off, for Tuna and Tongkol were bruish, injury, and material in the body of fish; for Bawal and Kakap were bruish and injury.
EFFECT OF BLANCHING AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF ORANGE SWEET POTATO FLOUR (Ipomoea batatas L.)
Authors: Efendi Zulman , Surawan Fitri Electrika D. , Winarto Winarto 
Published: May 2018

Orange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to find the physicochemical properties of orange sweet potato flour. The study was conducted with a CRD by factorial. The first factor were without blanching, blanching 60°C, and 80°C, while the second factor were sun and oven drying. The results showed that value of yield from 28.69% up to 21.23%, but bulk density from 0.55 up to 0.70, water absorption index from 0.20 up to 0.64 (w/w), significantly. Meanwhile, water content and water solubility index in the range 4.99-7.40% and 0.022-0.064 (w/v), not significantly. L value has decreased until 65.87 while the value of a and b have increased with increasing of blanching temperature and drying oven method, significantly. a+ and b+ value were in the range of 9.47 to 11.13 and from 21.60 to 28.67. Effect of blanching 80oC and drying oven method have proved to be better production of orange sweet potato flour
MORPHOMETRIC CHARACTERISTICS, PROPORTITION, TOTAL FENOL CONTENT AND PROFIL PHENOLICS OF AVOCADO (Persea americana, Mill) PULP, SEED AND PEEL VARIETY OF IJO PANJANG AND IJO BUNDAR
Authors: Marsigit Wuri 
Published: May 2018

The aims of the study were to compare morphometrics chararcteristic, porportion, total phenolics and profil phenoilic of pulp, seed and peel of avocado (Persea americana, Mill) variety of ijo panjang and ijo bundar. Morphometrics characteristics were measured by using ruler and calipers. Fruit proportions were determined by using digital balance, Total phenolics was analized by Folin-Ciocalteu methods and profil phenolics were analized by using HPLC. The result of the studies found that variety of ijo panjang had longer size, smaller seed diameter and thicker peel than ijo bundar. Seed proportion variety ijo panjang was lower than ijo bundar, but pulp and peel were higher. Total phenolics content of ijo panjang lower in pulp and seed, but higher in peel. Profil phenolics compound in avocado consist of cathechin, hydroxybenzoic acid, flavonol and procyanidin and hydroxycinnamic acid. Phenolics compounds in pulp were higher in ijo panjang variety, except hydroxycinnamic acid. Phenolics compounds in seed was higher in variety of ijo bundar. Phenolics Compounds in peel were hinger in ijo panjang, except hydroxybenzoic acid.
CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST
Authors: Wardiah Wardiah , Samingan Samingan , Putri Amelia 
Published: May 2018

Cowpea (Vigna unguiculata (L.) Walp.) has high content of nutrients and good source of phytoprotein. Therefore, it has potential opportunity to replace soybean in producing tempeh. The types of fermentation agent influence its quality, so it is crucial to study the use of types of tempeh yeast with different growt media in making cowpea tempeh. The study was aimed to characterize the quality of color, aroma, texture, and taste of cowpea tempeh fermented by different types of yeast. The method was experimental with complete random design, four treatments and six replicates. The parameter were physical quality; color, aroma, texture, and taste of tempeh. Data was collected by organoleptic test. Data was analysed using ANOVA at the 5 % significance level. The results showed that the preference levels of panelists differed against all parameters. Yeast utilizing cassava as its substrate produced cowpea tempeh with the highest preference level for all parameter.
THE POTENTIAL OF PROCESSING BYPRODUCT OF SYRUP KALAMANSI TOWARD “ZERO WASTE”
Authors: Dewi Kurnia Herlina , Mujiharjo Sigit , Utama Acep Pebrian 
Published: May 2018

Residual result from cyrup of calamansi was plenteous and did not used yet well. This research was used to utilize that residual industry of cyrup calamansi by cultivating it became essential oil by using distillation method. The residual result from cyrup of calamansi were devided into three types; residual result in solid, residual result in liquid 1, and residual result in liquid 2. From 100 kg fresh calamansi could produce 40 kg residual result in solid, 20 liters liquid 1 and 10 liters liquid 2. Each of them produced essential oil which 300,79 gr (from residual solid), 354,39 gr (from residual result of liquid 1) and 22,33 gr (from residual result of liquid 2). By looking at the yield, residual result industry of cyrup calamansi which contain the highest of essential oil was residual result from liquid 1 with the yield 1,771%, essential oil from the solid was 0,752% and the yield from the residual liquid was 0,223%. The essential oil from cyrup of calamansi was near to the characteristic of lime essential oil in density, refractive index and the yield but for solubility in alcohol was different.
EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS
Authors: Marsigit Wuri , Bonodikun Bonodikun , Sitanggang Lortina 
Published: May 2018

The purposes of this study were to reveal the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity, and water content) and also value-added biscuit from Mocaf. This research was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf was most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.
EFFECTS OF KOH CONCENTRATION ON CHARACTERISTICS OF USED COOKING OIL LIQUID SOAP HAVING KALAMANSI CITTRUS FRAGRANCE
Authors: Silsia Devi , Susanti Laili , Apriantonedi Reko 
Published: May 2018

Used refined cooking oil can be used to make soap. An important factor in the manufacture of soap is the saponification reaction between bases (KOH) and fatty acids. The addition of citrus essential oil to the soap preparation can increase consumer acceptance. This study aims to determine the effect of KOH concentration on the characteristics of liquid soap and to determine the proper concentration of KOH to produce good quality of liquid soap. This research uses a factorial completely randomized design with one factor that is KOH concentration, consisting of three levels ie 25%, 30% and 35%. Characteristics of liquid soap observed were viscosity, foam height, pH, and free alkali content. The results showed that the concentration of KOH effect on the characteristics of liquid soap produced. If KOH concentration increases, viscosity, pH and alkali-free alkali content of the liquid soap increased. The best KOH concentration is 25%.
QUALITY AND ACCEPTANCE OF SOFT CHEESE MADE OF FRIES HOLLAND MILK WITH ADDED STRAWBERRY (Fragaria virginiana) PASTA DURING 2 WEEKS OF STORAGE
Authors: Rati Rielni Love , Sulistyowati Endang , Soetrisno Edi 
Published: May 2018

This research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 in Animal Science Laboratory and Ilmu Hama dan Penyakit Tanaman (IHPT) Laboratory, Faculty of Agriculture, University of Bengkulu. There were 4 treatments and 4 replication, P0: cheese with 0% strawberry pasta, P1: cheese with 1% strawberry pasta, P2: cheese with 3% strawberry pasta, P3: cheese with 5% strawberry pasta. Variables evaluated were quality and acceptance. Results showed that added strawberry (Fragaria virginiana) pasta showed no significant (P>0.05) effects during storage of 2- 4 weeks on dry matter, the highest TPC was found in cheese with 0% strawberry pasta; while, organoleptic test showed very significant effects (P<0.001) on color, aroma and taste of the cheese, however, it was no significant effects (P>0.05) on texture and acceptance.Keywords :
AGE AND WORK EXPERIENCES TO FATIQUE FEELINGS AND WORK PRODUCTIVITY RELATIONSHIP OF PALM OIL FRUIT BUNCH HARVEST WORKERS
Authors: Kanajmi Humaira' , Zuki Meizul , Uker Damres 
Published: May 2018

Purpose of this research was to analyze the correlation between the factor of age with fatigue of worker, the factor of working experience with fatigue of worker, the factor of age and working experience with fatigue of worker, and fatigue of workers with work productivity in palm oil harvesting. Data were collectedby using quisionere. The analytical method used in this research is the analysis of correlation and linear regression.From the results of this study concluded that there was a significant, quite strong (r = 0.469) and in the same direction (positive) correlation between the age worker factor with fatigue of palm oil harvester by linear regression equation ????1 = 2,571 + 0,077 X1, there was a significant, but low (r = -0.344) and not in the same direction (negative) correlation between the factor of working experience with fatigue of palm oil harvester by linear regression equation ????1 = 6,303 - 0,067 X2, there was a significant and very strong correlation (R = 0.922) between factors of age and working experience with fatigue of palm oil harvester by linear regression equation ????1 = 0,742 + 0,178 X1 - 0,195 X2, and there was a significant, but low (r = -0.271) and not in the same direction (negative) correlation between the fatigue of workers with productivity of palm oil harvesting by linear regression equation ????2 = 258,45- 6,979 X. Labor of palm oil harvesting should be managed by factor age of workers and work experience in order to minimize fatigue of workers so that can improve productivity.
USAGE OF CANDLE NUT SHELL WITH POWDER SIZE OF D<250 µm AS FILLER STUFF IN EPOXI COMPOSITE RESIN
Authors: Yovial Yovial , Marthiana Wenny , Duskiardi Duskiardi , Habibi Habibi 
Published: May 2018

Recently around 60% of the hazelnut shell has the potential to become wasted material. The purpose of this research is to exploit waste hazelnut shell by examining the mechanical properties of composite from the powder of hazelnut shell. Epoxy resin acts as a matrix mixed with a hazelnut shell powder as a filler with a composition of 20%, 30% and 40% wt. Both materials are mixed using a mechanical mixer with varying speed and stirring times. The resulting composite material is then tested by tensile, impact and hardness testing. The Taguchi method is used to optimize forming process parameters of the epoxy-powder hazelnut shell composite. Research shows that the forming process parameters give different effects for each different mechanical property. Research found out maximum tensile strength of composite material at 30% wt of powder hazelnut shell. Overall, the result of taguchi optimization for the forming process parameters in this study was 43.68 N/mm2 for tensile strength, 0.074 106 J/mm2 for impact strength and 98.57 SHN for hardness.Keywords: .
PHYSICOCHEMICAL PROPERTIES OF TEA (Camellia sinensis) SEED OIL AND ITS APPLICATIONS
Authors: Sahrial Sahrial , Emanauli Emanauli , Arisandi Meri 
Published: May 2018

Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical, pharmaceutical, and cosmetic products