bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of various sweeteners on the antioxidant and sensory characteristics of Gynura procumbens leaf tea
Authors: San V Y , Sadek N F 
Published: December 2024

Abstract
The objective of this study was to evaluate the effect of various sweeteners (rock sugar, stevia, erythritol, date sugar, lo han guo, and sorghum sugar) on the antioxidant and sensory characteristics of Gynura procumbens leaf tea (GPLT). The antioxidant activity, acceptance, and sensory profile assessment were conducted using the DPPH (2,2-difenil-1-pikrilhidrazil) method, 9-point hedonic scale, and CATA (Check-All-That-Apply), respectively. This study found that the highest antioxidant activity was observed in GPLT with date sugar, while the lowest was in the sample with rock sugar and stevia. The addition of stevia and lo han guo yielded the highest liking scores on the GPLT despite the driving factors of liking being more strongly correlated with the sensory attributes of stevia. Based on the results, this study recommends using lo han guo as the optimum sweetener for GPLT. The GPLT with lo han guo as a sweetener exhibited an antioxidant activity of 53.16% DPPH inhibition. Adding lo han guo led to the neutral perception of GPLT and characteristics of sweet aftertaste, cloudy, sourness, thickness, and light brown color.
The use of tilapia bones (Oreochronis niloticus) and banana heart into fish floss as a source of calcium: Sensory analysis and nutritional content
Authors: Tarigan N , Sihotang U , Hanum S 
Published: December 2024

Abstract
The calcium-rich potential of tilapia bones has not been maximized as food. Fish floss is a typical dry food made from meat, which is boiled, sliced, seasoned, fried, and pressed. Fish floss using fish bone meal is one of the efforts to increase product consumption and calcium absorption. This study aimed to utilize tilapiabone- in fish floss and test the acceptability and chemistry of fish floss. This research is experimental with a completely randomized design. This study consisted of 4 treatments and two repetitions, namely P1 (100% tilapia bone), P2 (75% tilapia bone and 25% banana heart), P3 (50% tilapia bone and 50% banana heart) and P4 (25% tilapia bone and 75% banana heart). Sensory tests were carried out to obtain fish floss acceptance data using hedonic scales and proximate and calcium tests. The results showed that the most preferred fish floss based on aroma and taste was treatment P3 with 50% fish bone and 50% banana heart, while based on color and texture was treatment P1, which is 100% fish bone. The best chemical quality results of the P3 treatment were carbohydrates 22.97%, fat 28.56%, protein 20.51%, moisture 9.23%, ash 18.73%, and calcium 176.84 mg.
The physicochemical characteristics and antioxidant activities of kombucha tea from Katuk leaf (Sauropus androgynous (l.) Merr.)
Authors: Satar I , Novianti A 
Published: December 2024

Abstract
Katuk leaf (KL) is one of the good herbs that can be used to produce kombucha tea. This work aims to evaluate the effect of KL composition and fermentation time on the physicochemical properties and antioxidant activities of KL kombucha tea. A completely randomized design (CRD) with 2 factors of KL compositions and fermentation time were used in this work. Three formulations of F1, F2 and F3 were prepared using KL composition of 3 g, 4 g, and 5 g, respectively. Each formulation was fermented for 6 days (T1), 7 days (T2), 8 days (T3), 9 days(T4), 10 days (T5). All data were statically analyzed using two-way ANOVA with Microsoft Excel and SPSS 2.5 at a significance level of 5% followed by the Duncan test. The results show the density, viscosity, pH, reducing sugar, total acids and vitamin C were obtained in the range of 1.0277-1.0312 g/ml, 1.002-1.118 m.pas, 2.58-2.99, 40.6-596.2 mg/ml, 0.633-2.199%, 0.53-3.21%, respectively. Furthermore, antioxidant activities were observed around 26.05 - 176.18 ppm. The KL shows the feasibility of producing kombucha tea with a high antioxidant activity.
Characteristics and food applications of partially pregelatinized cassava starch prepared by extrusion
Authors: Pramana Y S , Pudjianto K , Sabirin  , Paramitasari D , Musa  , Putra O N , Supriyanti A , Darussalam A , Yassaroh  
Published: December 2024

Abstract
Cassava, a staple crop in many developing countries, is considered a sustainable starch source. However, native starch often faces challenges in the food industry due to limited solubility and poor texture properties in certain applications. By improving cassava starch properties through extrusion, this study enhances the utilization of a locally available resource, supporting sustainability in food production. The study investigated the physicochemical properties of partially pregelatinized cassava starch (PPCS) prepared by extrusion and explored its food applications. PPCS was produced from native starch (tapioca) and pressed-rasped cassava in a 2:3 ratio. The mixture, with 35±1% moisture content, was extruded using a twin-screw extruder at three barrels temperatures (40°C, 60°C, 70°C). The extrudate was dried, ground, sieved, and packaged. The results demonstrated that extrusion markedly improved the starch’s physicochemical characteristics. PPCS exhibited substantial increases in swelling power (from 5.01 g/g to 10.8 g/g) and water solubility (from 1.65% to 7.5%) compared to native starch. The pasting properties of PPCS showed significant reductions in pasting temperature, peak viscosity, breakdown viscosity, setback viscosity, and final viscosity. These enhancements make PPCS suitable for industrial food applications requiring rapid dissolution and thermal stability, such as instant custards, puddings, cream soups, and seasoned flour.
Exploring the Physicochemical and Sensory Characteristics of Snack Bars Utilizing Arrowroot (Marantha arundinacea) Flour and Brown Rice Flour
Authors: Kumalasari I D , Adisty A D O 
Published: December 2024

Abstract
Arrowroot is rich in carbohydrates, making it an excellent source of energy. It is also gluten-free, making it accessible to individuals with celiac disease or gluten intolerance, thereby contributing to more inclusive food security. Arrowroot flour and brown rice have potential as raw materials for high-fiber snack bars. This study aimed to assess how varying proportions of arrowroot flour and brown rice affect the physicochemical and organoleptic characteristics of these snack bars. Employing a Completely Randomized Design, different ratios of arrowroot flour to brown rice (100%:0% (F1); 75%:25% (F2); 50%:50% (F3); 25%:75% (F4); and 0%:100% (F5)) were tested. The snack bars underwent analysis for physicochemical attributes such as water and ash content, fat, total protein, carbohydrates, total sugar, and hardness. Organoleptic evaluations, encompassing hedonic testing and scoring by 25 untrained panelists, were conducted based on parameters including color, taste, aroma, texture, aftertaste, hardness, brittleness, and stickiness. Results indicated significant impacts of the arrowroot flour and brown rice formulations on both physicochemical (e.g., water content, ash, fat, total protein, carbohydrates, calories, total sugar, and hardness) and organoleptic properties (e.g., color, taste, aroma, texture, aftertaste, hardness, brittleness, and stickiness) of the snack bars. The formulation with a 25%:75% ratio (F4) yielded the highest fiber content, reaching 12.46%.
Supplementation of red alga (Porphyra) improves nutritional profile, protein digestibility and sensory acceptance of tempeh
Authors: Surya R , Megumi E H , Rombot O , Nugroho D , Tedjakusuma F 
Published: December 2024

Abstract
Tempeh, a traditional Indonesian food product created through the fermentation of soybeans by Rhizopus molds, is notable for its essential nutrients and potential health benefits as a functional food. Recent developments have focused on enhancing tempeh’s functional value, particularly through the addition of algae. This study aimed to investigate the nutritional profile, protein digestibility and sensory acceptance of tempeh co-fermented with dried Porphyra, a red alga commonly known as nori. The findings revealed that algae supplementation at 2.5% w/w and 5% w/w significantly increased the mineral content and protein digestibility of tempeh. Additionally, alga-supplemented tempeh received a higher preference for aroma and taste compared to conventional tempeh, as revealed by a hedonic rating sensory analysis. Taken together, these findings support alga supplementation as a novel strategy to enhance the functional properties of tempeh.
Supplementation of black cumin (Nigella sativa) seed oil enhances the safety-related quality of shrimp paste
Authors: Surya R , Nugroho D , Tedjakusuma F 
Published: December 2024

Abstract
Traditional fermented shrimp paste, locally known as terasi, is a popular food in Indonesia widely consumed owing to its distinctive flavor. Despite its ubiquity in traditional cuisines, terasi requires cautious consumption due to the presence of detrimental compounds associated with protein degradation and deteriorating quality. These compounds are generated during fermentation, including allergenic histamine and potentially carcinogenic acrylamide. This study aimed to improve the safety-related quality of terasi via the incorporation of black cumin (Nigella sativa) seed oil, which possesses potential antioxidant and anti-microbial activities. Supplementing shrimp paste with black cumin seed oil at concentrations of 2.5% (v/w) and 5% (v/w) significantly inhibited microbial growth, reduced lipid peroxidation, and mitigated the formation of histamine and acrylamide during fermentation for 30 days. Importantly, the inclusion of black cumin seed oil did not affect the sensory acceptance of shrimp paste, as evidenced by a sensory evaluation. Therefore, our findings suggest that black cumin seed oil could effectively enhance the safety-related quality parameters of shrimp paste, thus potentially serving as a beneficial adjunct ingredient.
Amylolytic, cellulolytic and lactic acid bacteria isolated from porang (Amorphophalus oncophylus) fermented water as potential starter for fermented porang flour
Authors: Helmi H , Kusmiadi R , Mahardika R G , Karsiningsih E , Nia L , Septiani H 
Published: December 2024

Abstract
Porang tubers could gain economic value through fermentation. A fermentation starter might reduce costs of production. This research aimed to isolate amylolytic, cellulolytic, lactic acid bacteria from spontaneous fermentation of porang tubers that could be further developed into starters in porang flour production. The amylolytic, cellulolytic, lactic acid bacteria were counted and isolated by using starch, CMC, and MRS agar media, respectively. Capability of amylase and cellulase bacteria were measured by using the DNS colorimetric method. Identification of selected microorganisms was conducted by using 16S rRNA. Results showed that activities of amylolytic, cellulolytic, and lactic acid bacteria during fermentation of porang media continued to increase up to 48 hours and started to decrease at 72 hours. The amylolytic bacteria with the highest amylolytic activity was Phytobacter diazotrophicus with amylase enzyme activity of 0.077 U/mL at 48 hours of incubation. The cellulolytic bacteria with the highest cellulolytic activity was Enterobacter asburiae with cellulase enzyme activity of 0.084 U/mL at 48 hours of incubation. The lactic acid bacteria that can be isolated was Enterococcus gallinarum. In regards of food safety concerns in food industry, all bacteria isolated from this research must undergo further testing to be used as fermentation starter.
Effect of maltodextrine concentration on color intensity and hygroscopic characteristics of powdered butterfly pea (Clitoria ternatea L.)
Authors: Anggara C E W , Haryadi H , Putri D P , Cahyadi W , Ikhrawan Y 
Published: December 2024

Abstract
In order to create a natural color powder with the best physical and chemical qualities, the goal of this study was to extract the anthocyanin from butterfly pea flowers and find the ideal concentration of maltodextrin. The Experimental Method with Randomized Block Design (RBD) is the methodology employed. There were four treatments in the experiment, and each was carried out three times. The L* value (brightness), b* value (yellowness), and yield were all impacted by the anthocyanin pigments of butterfly pea flower powder when different additional treatments of maltodextrin concentrations were applied. However, the total anthocyanin and a* value (redness) were not significantly affected. The investigation’s findings on a number of factors demonstrated that adding 5% maltodextrin produced the best characteristics with a total anthocyanin of 50.49 mg/L, L* value (brightness) 49.05, a* value (redness) 20.50, b* value (yellowness) 8.68, yield 52.71%, solubility 97.85%, and hygroscopic 8.70%. Anthocyanin pigments from butterfly pea flowers with the addition of maltodextrin concentrations are processed into natural food and beverage coloring powders.
Proximate analysis of cocoa butter substitute (CBS) palm oil and coconut oil in making chocolate
Authors: Harahap E S , Julianti E , Addina S , Rahmadini F 
Published: December 2024

Abstract
Chocolate bars are among the processed goods made from cocoa, and they are highly sought after by consumers practically everywhere in the world. For those who appreciate it, chocolate can provide a relaxing effect by stimulating the production of endorphin and serotonin, chemicals that can induce feelings of happiness and calmness in the brain. Demand for cocoa beans used to make chocolate bars and other items is always growing. The purpose of the study was to ascertain how a combination of coconut oil and cocoa butter substitute (CBS) affected the quality of chocolate bars. A non-factorial, four-level, entirely randomized design was used for this study C1: CBS (15%) + coconut oil (20%), C2: CBS (15%) + coconut oil (30%), C3: CBS (15%) + coconut oil (40%) and C4: CBS (15%) + coconut oil (50%). Analysis was carried out on the proximate levels of chocolate bar products. The analysis results show that the average moisture content, protein content, ash content and fat content are 1.51%, 12.8%, 14.74% and 63.78%. The final quality of chocolate bar goods is influenced by the amount of water, fat, ash, and protein present.
Analysis of the relationship between physical and chemical characteristics with the shelf life of long beans
Authors: Musaddad D , Rahayu S T , Levianny P S , Asgar A , Rosliani R , Soedomo P 
Published: December 2024

Abstract
Long beans are one of the vegetables that are widely planted in Indonesia. Shelf life is a prominent characteristic that needs special attention in breeding programs. This research aims to analyse the close relationship between pods’ physical and chemical characteristics and the shelf life of yard-long beans. This research method uses a randomized block design and correlation regression analysis. The sample used seven genotypes of yard-long bean pods. The characteristics observed included pod length, diameter, hardness, water content, protein, and total soluble solids. The results showed that the pod length and diameter of the seven sample genotypes tested were not significantly different. At the same time, there were significant differences in hardness, moisture content, protein, and total soluble solids. The relationship varied from very weak to strong, respectively, from pod length, total soluble solids, hardness, diameter, water content, and protein. The water content and protein showed a close relationship with correlation coefficients of 0.76 and - 0.79, respectively. The results of this study were useful for breeders, especially in the shelf-life evaluation of yard-long bean accessions.
Isolation and characterization of bacteria from pliek-u, traditional fermented coconut from Aceh-Indonesia
Authors: Sofyan H A , Muzaifa M , Khathir R 
Published: December 2024

Abstract
In the Acehnese community, pliek-u is a common culinary ingredient naturally preserved through coconut endosperm fermentation. A number of microorganisms are involved in the conversion of the chemical constituents of coconut endosperm as a fermentation product. This study aimed to isolate and characterize the bacteria involved in the fermentation of pliek-u. Coconut endosperm from 50 fruits were grated and fermented for 6 days. The samples were collected on 1st, 3rd and 6th day of fermentation. The observed parameters were the total bacteria (plate counts), colony and cell characterization (cell form, Gram staining and catalase). Results showed that the total bacterial decreased dramatically with the length of the fermentation period. At the beginning of fermentation (after 20hrs), the total bacteria were higher (2.5x1010 CFU/g) than that of on the 3rd day (3.4x108 CFU/g) and on the 6th day (7.0x107 CFU/g). About 7 isolates have been successfully characterized. The dominant bacteria are coccus bacteria (86%) and Gram-negative (57%). Moreover, all isolates had shown catalase-positive and were not lactid acid bacteria (LAB). Further research by molecular identification is needed to identify the genotype and role of bacteria involved.
Sensory characteristics, pH value, and total acidity of yoghurt with the addition of tofu and variations in starter concentration
Authors: Sinamo K N , Pratama E Y , Hutapea F U A 
Published: December 2024

Abstract
Tofu is a product of processed soybeans which is used as a source of vegetal protein because it contains essential amino acids which are good for body health. Moreover, tofu also contains carbohydrates, fiber, fat and several minerals such as calcium and iron. Therefore, tofu can be used as an addition to making yoghurt to partially replace the applying of cow’s milk. The purpose of this study was to determine the impact of the tofu juice ratio and cow’s milk on the sensory characteristics, pH value and total acidity of the yoghurt produced. In this study, two criteria were used in a completely randomized design: the ratio of tofu juice and cow’s milk (80:20; 70:30; 60:40; 50:50; and 40:60) and starter concentration (3%, 5%, and 7%). The results obtained were that these two factors had a very real influence on the total acid value of yoghurt. The higher the use of tofu (80%) resulted the the lower the total acid percentage i.e.0.98-1.02%. The best treatment based on the sensory characteristics was obtained from a combination treatment of tofu juice and cow’s milk ratio (80:20) and starter concentration (7%) i.e. Y1P3 sample with a score of 4.
Interaction of environmental quality with agricultural productivity and other determinants in Java-Bali, Indonesia
Authors: Lubis I , Rahman A , Sari R L , Nasution I G S , Sirojuzilam  , Pratomo W A 
Published: December 2024

Abstract
This study aims to analyze the direct and spillover effects of agricultural productivity and other determinant variables on environmental quality in Java-Bali Island from 2015 to 2022. The data is in the form of a panel, sourced from the Central Bureau of Statistics and the Indonesian Ministry of Environment. The method used to answer the study objectives is through a spatial autoregressive model (SAR) with a weighting matrix of three nearest neighbors. The results show that the agriculture, forestry and fisheries sectors and the industrial sector are the biggest contributors to environmental damage in Java-Bali. Meanwhile, increasing real GRDP per capita and the burden of dependent workers can actually improve environmental quality. Meanwhile, democracy has not been able to play an important role in environmental issues. The implication is that a strong commitment is needed to change production habits, especially the agricultural and industrial sectors that are more environmentally friendly with innovation and utilization of technology. The concentration of democratic activities in responding to environmental issues also needs to be strengthened.
Implementation of fertilizer subsidy policy to fertilizer cost saving based on Indonesian minister of agriculture regulations
Authors: Sembiring SA , Hutauruk J , Saragi C P H , Nainggolan M F , Simbolon S P , Tarigan J 
Published: December 2024

Abstract
The research aims to describe savings in variable fertilizer costs based on the Ministry of Agriculture. The research area was determined purposively, namely Tanjung Morawa and Hamparan Perak District, Deli Serdang Regency, North Sumatra Province. The population for the study is farmer groups based on the largest number of farmer groups in the research village, while the research sample is farmer groups. The number of respondents in Paluh Kurau and Wonososari Villages were 68 and 48 farmers respectively. Analysis method by calculating variable costs for subsidized fertilizer and non-subsidized fertilizer. The findings indicate that the highest price ratio in Minister of Agriculture Regulation Number 49 of 2020, for NPK in Paluh Kurau Village, while the lowest is for SP-36 fertilizer in Minister of Agriculture Regulation Number 41 of 2021 in Wonosari Village. The highest cost savings are Minister of Agriculture Regulation Number 49 of 2020 for NPK fertilizer in Paluh Kurau Village, while the lowest cost savings are Minister of Agriculture Regulation Number 41 of 2021 for ZA fertilizer. The largest average cost savings for five types of subsidized fertilizer in Minister of Agriculture Regulation No, 49 of 2020. Without the fertilizer policy, variable costs increase, and rice production declines.
Does farmer’s institution matter for sustainable certification? case in Indonesia and Malaysian oil palm smallholders
Authors: Chalil D , Barus R , Siddique S F 
Published: December 2024

Abstract
Smallholders are a crucial part of the Indonesian and Malaysian palm oil industry. However, both lack economies of scale ownership individually. Therefore, institutions have become a crucial aspect. Sustainable certification is one of the most relevant aspects of managing economies of scale. This study was conducted to analyse the institutional aspect of sustainable certification. Data were collected from 1080 smallholders in 18 districts in Indonesia and Malaysia. This data was then analysed through nine business model components, namely key resources, cost structure, revenue stream, value proposition, channel, customer segment, customer relationship, key partners, and key activities. Institutions were grouped into non-groups, non-economic groups, and economic groups of smallholders. The results show that economic groups appear to have the highest certification percentage. They receive higher prices from direct sales to the ramp or mills and better FFB quality. Non-economic groups are competitive in economies of scale, as 3 out of 4 types of group institutions are in merged forms. The non-grouped smallholders strengthen the needs of institutions for smallholders to be certified and enjoy the economic benefits through good partnerships, which could be improved by achieving economies of scale and reaping its benefits.
From local farms to global markets: an analysis of Indonesian tea competitiveness
Authors: Pebriyani D , Ayu S F , Situmorang P S I , Ginting K H 
Published: December 2024

Abstract
Tea consumption is one of the most important needs of the people in Pakistan. Over the last 20 years, the number of tea exports to Pakistan has experienced an increasing trend. However, in contrast, the trade value of tea exports from Indonesia shows a declining trend. Therefore, this study aims to analyse the competitiveness of Indonesian tea in the Pakistani market compared to other exporting countries. The study used secondary data from the trade map in the form of tea export value data (Code HS: 0902) of four exporting countries to Pakistan in 2013-2022. The data were processed using revealed comparative advantage (RCA) and dynamic revealed comparative advantage (DRCA) analysis. The results show that Kenya and Vietnam have strong competitiveness in the Pakistan tea market, and Kenya dominates the Pakistan tea market. Indonesia and China have weak competitiveness in the Pakistan tea market, and in the two study periods, both countries were in a lost opportunity position.