bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physical and Functional Characteristics of Snakehead Fish Protein Concentrate Produced by Acid and Alkali Solubilization Methods
Authors: Ikasari D , Donny Y 
Published: July 2019

Abstract
The increase consumption of Snakehead fish crude extract as supplement drink has left the fish meat residue which has been utilized yet. The study aims to investigate the physical characteristics of fish protein concentrate (FPC) produced from Snakehead fish (Channa striata) extraction by product using acid and alkali solubilization methods. The acid method was performed by adding HCl 0,1N until pH during extraction reached 2,3, and 4, while for alkali method using NaOH 0,1M with extraction pH of 10,11,12. The FPC was analyzed for its color, whiteness and functional properties. The results indicated that the highest whiteness was obtained from treatment of pH 4 e.g 69,9%. pH 11 resulted FPC with the highest L value, i.e 85.54 but low a* and b* values, i.e 0.33 and 19.1. Acid solubilization method resulted FPC with lower emulsifying activity but higher emulsifying solubility compared to alkali solubilization method. The acid solubilization method was considered more effective in producing FPC rather than alkali solubilization method due to higher physical and functional characteristics of FPC.
Nano-Emulsion and Nano-Encapsulation of Fruit Flavor: Review
Authors: Suyanto A , Noor E , Rusli M S , Fahma F 
Published: July 2019

Abstract
Nano-emulsion and nano-encapsulation of fruit flavor aim to make flavor stabilization which is generally labile in the form of liquid (emulsion) and powder (encapsulation) preparations. Nanotechnology in food is a technology to reduce food particle size to 20-200 nm which is generally followed by new properties both physical, chemical and sensory. In nano-emulsion products such as transparent color and products stability are characterized by: absence of sedimentation (creaming), unification of two particles (flocculation), unification of particles to enlarge (coalescent) and exchange of internal and external phases (inversion). In nano-encapsulation products flavor stability is maintained by reduced aroma volatility which is bound by the carrier matrix while controlling the release of aroma. The method of forming nano-emulsion uses two approaches, namely high energy such as high-pressure homogenization and ultra-sonication methods, and low energy such as spontaneous emulsification. Making an emulsion is by mixing two different compounds of polarity stabilized by the emulsifier. In the emulsion flavor system for making nano-encapsulation a biopolymer is needed which acts as a core coating. The encapsulation was made by making an emulsion first, then one of the drying techniques was carried out such as spray drying, drum drying and freeze drying. This literature review describes nano-emulsion techniques and nano-encapsulation of fruit flavor
Dynamics of the Bacterial Community in Fermentation Process of Rice Straw as Animal Feed
Authors: Sulistyo  , Pangastuti A , Setyaningsih R , Widyawati S D 
Published: July 2019

Abstract
Rice straw is a potential fiber forage as feed for ruminant. The aim of this research was to observe the potential of Stimulator Plus on improving the nutritional quality of fermented rice straw. The material that has been used in this study were rice straw, stimulator plus, starbio, urea, and molasses. Completely Random Design has been applied in this experiment, with four treatments fermentation period (0,7,14, and 21 days) with three replications, Proximate Test and Van Soest to determine the nutrient content of fermented products. The Next-Generation Sequencing (NGS) method for metagenomic analysis of a microorganism. The observed variables were physical quality and chemical quality. Fermentation period at seven days increased the crude protein content and decreased the Neutral Detergent Fiber and acid detergent fiber of fermented rice straw (P<0.01). The bacterial diversity in fermented rice straw was measured using some indices: Chao1 index varied from 1717 to 2599; Shannon index varied from 20.66 to 23.72; Simpson index varied from 4.086 to 4.813; Abundance-based Coverage Estimator (ACE) index varied from 31.916 to 34.838; Se.ACE index varied from 1987.61 to 2905.7. The Bacillaceae and Streptococcaceae were always found throughout the fermentation. Bacterial community dynamics were found different in each treatment.
Kefir Produced from Red Rice Milk by Lactobacillus bulgaricus and Candida kefir Starter
Authors: Sulistyaningtyas A R , Lunggani A T , Kusdiyantini E 
Published: July 2019

Abstract
Kefir is a dairy product commonly fermented by bacteria and yeasts. One of the potential vegetable milk materials to be used in kefir production is milk from red rice. Studies of fermentation of milk from red rice to produce kefir are barely found. This study aimed to determine the nutrient content of red rice milk kefir fermented using mixed of microorganisms, Lactobacillus bulgaricus and Candida kefir, in various concentrations of 3%, 9%, and 15%, respectively. The content of carbohydrate, fat, protein, water, and ash was measured using proximate analysis, while their content of lactic acid and alcohol was assayed using titration method. The results showed that fat, water and ash content in all resulted kefir products met standard quality of kefir, whereas carbohydrates and protein content did not. Treatment using the set mixed starters at a concentration of 9% was found to be able to produce kefir with a lactic acid content of 2.19%. Increasing alcohol content of kefir was dependent by starters. Generally, all treatments were able to produce kefir with alcohol content of 1.5% on average. As conclusion, fermentation of red rice milk at concentration of mixed starters at 9% has nutrient content which meet standard quality of kefir.
Variant Flavors Innovation Clorot with its Making Techniques as an Effort to Develop Products in Purworejo
Authors: Ramadhani A G , Hamidah S 
Published: July 2019

Abstract
The purpose of this research is to Purworejo’s traditional snacks, which are highlighted by making techniques, innovating flavors and highlighting them with interest so that they are in demand by all groups and become souvenirs from Purworejo. The method used is research and development. The procedure used is 4D (Define, Design, Develop, Disseminate). This research was conducted in several stages, namely 1). determine the recipe used. 2). Innovatingrecipes according to the flavor variants to be made. 3). Developing, testing was carried out by 2 experts in the culinary field and 19 students of Family Welfare Education, UNY Postgraduate Program. 4). dissemination is carried out by the wider community with product exhibitions. The results concluded that the products produced from this study were better than those in the market and were in great demand by the public at all levels in terms of taste, shape, texture, aroma.
Effect of Hypoiodous Acid (HIO) Treatment on Color and pH Changes in Snake Fruit (Salacca edulis Reinw.) during Room Temperature Storage
Authors: Al-Baarri A N , Legowo A M , Wratsongko A C D , Puspitoasih A D , Izzati L , Auliana E , Michael  , Pangestika W , Hadipernata M , Broto W 
Published: July 2019

Abstract
Snake fruit (Salacca edulis Reinw.) is a tropical fruit with short shelf time because it is highly susceptible on fungal infection and enzymatic browning reaction. The color and pH changes of the fruit caused by enzymatic browning is one of the indicator of the damaged fruit that was caused by activation of polyphenol oxidase enzyme (PPO). One of the possible alternative agent to inhibit this reaction is using hypoiodous acid (HIO), which was known as an antibacterial and antifungal compound. The purpose of this study was to analyze correlation between color changes and pH value for HIO treatment on snake fruit during 15 days at room temperature storage (30±5°C). Color changes analyze referred to L*a*b* analysis was done using digital color meter and the pH test was done by using portable pH meter. The result indicated that HIO could maintain color changes (L*a*b* value) and pH of snake fruit during storage at room temperature which caused by enzymatic browning reaction. As conclusion, HIO could be used as alternative compound to inhibit enzymatic browning in snake fruit through the detection in color and pH changes.
The characteristics of nata-de guava (Syzygium samarangense) with certain interaction on the proportion of sprout extract (Phaseolus vulgaris) and sucrose
Authors: Setiani B E , Pramono Y B , Darmawan B R 
Published: July 2019

Abstract
This research was aim to determine the interaction between the proportion of sprout extract and sucrose on the characteristics of nata made from indigenous water guava of Demak. The yields, thicknesses, water content and organoleptic characteristics of nata including taste, colour and texture were become parameters which obtained through over analyzed the data. The parameters were treated by addition of bean sprout extract (A) and sucrose (C) in a variety of concentrations (5%, 10% and 15%). This research used a complete randomized design (CRD) factorial pattern with 2 factors of 9 treatments and 3 repetitions. The data obtained were being analyzed by ANOVA for rendemen, thicknesses, and water content of nata. While for the organoleptic was subjected to the Kruskal-Wallis test. The results showed that there were some effect between the addition of bean sprout and sucrose extract to the rendemen, thicknesses and color value of nata. The addition of 5% bean sprouts extract and 5% sucrose were being the best treatment that resulted in rendemen = 9.53%, thickness = 6.65mm, water content = 98.22%. In terms of preferences, nata with the addition of 5% bean sprouts extract and 5% sucrose were being the most desirable both in color, taste, and texture.
Nutrition for Pregnant Women: What Should be Informed and How do Health Professionals Provide It?
Authors: Sulistyowati E 
Published: July 2019

Abstract
Nutrition for pregnant women is one of the most essential factors that influence the outcomes of maternal and infant. Pregnant women can gain nutrition information from many sources including consultation to health professionals. However, some studies showed that mother received lack of nutrition information during pregnancy and the evidence regarding the nutrition advice for pregnant women is limited. A literature review was conducted to identify the nutrition information received by mothers during antenatal period. This review included qualitative and quantitative studies which concern in the nutrition advice during pregnancy and the strategy used by health practitioners to provide information about pregnancy nutrition in the antenatal care. The included studies were searched from electronic databases such as Medline, CINAHL, Cochrane Library, ProQuest Central and PubMed Central, and also from Google scholar. This review produced seven studies included qualitative and quantitative research. Generally, women were not receiving adequate nutrition education during pregnancy. Health practitioners in the developing countries use counselling during antenatal care to provide information about nutrition for pregnant women, while in the developed countries, health professionals prefer to use online and social media. The evidence of healthcare professionals in providing nutrition information for pregnant women is limited. Nutrition counselling and online media were identified as effective tools in promoting a healthy diet and supplementation for pregnant women within some population groups. Further studies about health practitioners’ strategies in providing nutrition education during antenatal care are highly recommended.
Food Safety in the Protection of the Right to Health
Authors: Damayanti F N , Wahyati E 
Published: July 2019

Abstract
Food safety is still not getting the attention it should; therefore the condition of food safety in Indonesia is still a concern. WHO reports that around 2 million of the world’s population die every year due to unsafe food. In Indonesia, Indonesia Agency of Drug and Food Control (BPOM) reported that the outbreak of food poisoning caused the death of 2500 people and as many as 411,500 people sick each year. Food safety is a right for the community but has not been accomplished until now. The study aimed to describe food safety in the protection of the right to health. The research method used was literature review and analysis used descriptive research. The results of the study showed that the condition of food safety in Indonesia still lacks good quality with the number of the outbreak of poisoning cases. Protection of the right to health as regulated in the Health Law Number 36 of 2009 has not been well carried out. Food safety in the protection of the right to health has not been realized because there are still many dangerous food products circulating in the market so that there needs to be strict regulation from stakeholders in protecting the right to health for the community.
The Characteristics of Kerupuk Gembus
Authors: Afifah D N , Nugrahani G , Hastuti VN , Arifan F 
Published: July 2019

Abstract

Kerupuk gembus or soy pulp crackers is an innovated snack product made from tapioca flour combined with gembus, solid waste of tofu production. Gembus contains high fiber and protein useful for enhance the fiber and protein content of foods. The aim of the experiment was to determine the suitable composition of kerupuk gembus and the use of additives in the kerupuk production. Formulation used were modified on the gembus ratio and the additives use. In the physical characteristics of kerupuk gembus, it showed significant difference in hardness and swelling ability between all formulations. The proximate results showed that kerupuk gembus contains high fiber ranged between 38.1 to 67.4%. From the sensory evaluation and triangle test, it showed that the kerupuk gembus quite liked by the panelists were kerupuk with gembus and tapioca flour 1:1 ratio with Sodium Tripolyphosphate (STPP) 0.5%w (A1), kerupuk with gembus and tapioca flour 1:1 ratio without any additives (A3), and kerupuk with gembus and tapioca flour 2:1 ratio without any additives (B3). Author suggested the best formulation for consumption was kerupuk with gembus and tapioca flour 2:1 ratio without any additives.
Anticancer potential of kebar grass (Biophytum petersianum), an Indonesian traditional medicine
Authors: Darwati I , Nurcahyanti A , Trisilawati O , Nurhayati H , Bermawie N , Wink M 
Published: July 2019

Abstract

Biophytum petersianum Klotzsch (kebar grass) has been used in Indonesia as traditional medicine. The objective of the current study was to evaluate the cytotoxic activity against several human cancer cells. The plants were collected from Purworejo, Central Java, Indonesia and extracted using methanol and dichlormethane. The extracts were analyzed for its antioxidant activity using DPPH (2,2 diphenyl-1-picrylhydrazyl) method. Cytotoxicity was examined against human acute lymphocytic leukemia cell (CCRF-CEM), multidrug resistance human acute leukemia cell (CEM/ADR5000), human cervical cancer cell (HeLa), human pancreatic carcinoma (Mia-PaCa2) and breast cancer cell (MCF-7) using colorimetric assay for assessing cell viability. The results indicated that methanol extract exhibited higher antioxidant activity as compared to dichlormethane extract. Both extracts exhibited moderate cytotoxicity against several human cancer cells, such as those of CCRF-CEM, CEM/ADR500, Mia-PaCa2 and MCF. This finding was the first report suggested that kebar grass from Purworejo, Central Java, Indonesia was potential as antioxidant and anticancer. Further comprehensive studies on the mechanism of actions are necessary to support this finding.
Optimization of Metal Tapping Cycle Operation at INALUM
Authors: Buandra Ade 
Published: July 2019

Abstract
PT Indonesia Asahan Aluminium (Persero) “INALUM” as a Holding State-Owned Mining Industry since November 27, 2017 has passed through long journey until now. As Holding Company, INALUM must maintain and improve competitiveness and the culture of continuous improvement. One of the improvements continuously maintained since joint venture Company between Indonesian Goverment and Japan Consortium is Optimization of Metal Tapping (MT) cycle Operation. The objective of the improvement is to minimize equipment utilization such as Anode Changing Crane (ACC), Ladle and Molten Transport Car (MTC), Minimize man hour, Hidrogen Flouride (HF) gas Emission and improve safety condition. By doing Site observation and direct measurement to understand existing system, analized the data, design new system and take into account of new system to calculate cost benefit analysis and implemented the new system. INALUM has managed to get some benefits from production optimization through motion and time study for lean manufacturing. And the benefits are; optimization of MT cycle operation has successfully reduced ladle utilization for MT until 14 Ladles/day, ACC operation hour 20.5 %, MTC operation hour for ladle transportation 10.5%, Man hour 20.5% for MT work and 10.5 % for ladle transportation, HF Emission gas 20.5 % that caused by MT Operation, balancing operation work and improve safety condition.
Identify The Operational Risk Of The Port By The Risk Breakdown Structure (RBS) Method
Authors: Juliza H , Anggiat H O S 
Published: July 2019

Abstract
The risk arises from the uncertainty that comes from internal and external factors. Risk is quite complex in the port will affect the sustainability of the company’s business, especially related to port operations. Operational risk is a risk arising from the implementation of the business functions of the company namely; systems, processes, people, as well as external events. Successful measurement of operational risk will be greatly influenced by the reliability and effectiveness of risk measurement methods. The Risk Breakdown Structure (RBS) method adopted from the Work Breakdown Structure (WBS) will be able to define and group risk-based risks for each level in detail so that the measurement of operational risk provides a structured overview of all risks facing the firm. The scope of port activities studied in this study is related to the flow of goods categorized into 4 parts namely; ship service, goods service, loading and unloading service, and container terminal service. From the identification result, there are 9 operational risks in which each group is divided into operational risk category.
Environmental Vitality Study on Shophouse Area. Case study: Asia Mega Mas Shophouse Area, Medan
Authors: Pohan Ahmad Fadil , Ginting Nurlisa , Zahrah Wahyuni 
Published: July 2019

Abstract
The vitality of the area is the ability of an area to survive. Vitality area can be seen from the life of the area approximately 24 hours. A vital and lively area certainly has a high activity in it. One element in the urban vitality is the environmental vitality that prioritizes physical characters. It has an important role in creating vitality in urban areas. High environmental vitality is not impossible to increase the economic, social and cultural vitality in an urban area. The purpose of this study is to identify what factors are related to the environmental vitality and find the correlation of each factor to the environmental vitality. The research method used is mixed methods that are descriptive evaluative and quantitative descriptive method. Descriptive evaluative in this study is used to identify environmental conditions in the area which is then compared with the frequency of the questionnaire results. While the quantitative method is used to get the level of correlation of each factor which is then interpreted. The number of samples in this study is 100 samples divided into 50 visitors and 50 owners. There are 4 (four) factors that correlate the environmental vitality that is a comfort, safety, secure, and pleasure. While the factor of pleasure is the most correlated factor from the visitor side of the area while regarding occupants of the secure factor is a factor that has a moderate level of correlation in the environmental vitality.
IMPROVING THE ERGONOMIC CONSTRUCTION OF KUE BALOK BAKING EQUIPMENT FUELED BY LIQUEFIED PETROLEUM GAS (LPG)
Authors: Novirani Dwi , Adianto Hari , Giovani Febrian , Industri Jurusan Teknik , Industri Fakultas Teknologi 
Published: July 2019

Abstract

Kue Balok seller in Bandung are still using baking equipment fueled by charcoal, which have shortcomings such as long setting time for combustion, residual burning of charcoal (e.g smoke and dust) that may contain carcinogens, which is bad for health, so that the design of the Kue Balok baking equipment eco-friendly gas-fuel needs to be made, and the shortcomings from the equipment that uses charcoal must be removed in order to make it safer for the operator, consumer, and for the environment. (Novirani et al., 2017), therefore the prototype of ergonomic Kue Balok baking equipment is created, functionally tested by using FAST (Framework for the Application of System Thinking) method, and the improvement made for the baking equipment is a change for the burner and the addition of plate ontop of the burner to anticipate the wasting of heat, so the prototype resulting works better, and is expected to be used indoors such as restaurant malls and weddings.
Cutting tools simulation with different parameter
Authors: Siregar Ikhsan , Saedon Juri Bin , Adenan Mohd Shariman 
Published: July 2019

Abstract
Previous studies have described that micro-devices either with analysis and simulation viewing that micro tools a very central role in micro machines, and microtool geometry has a direct upshot on the value of the last process. Design geometry micro milling tools for was taken from macro tools, where can be assumed that adverse effects occurring during the process of milling is analogical, which basically means the formation of chip and the process of kinematic is in the kind of tools. In this research also mentioned that there is often structural detail that inhibits miniaturization. To define the optimal parameters in the micro milling then that should be taken into account is to take effect of minimum chip, cutting refraction, and spindle run-out, development is required for the model of micro milling forces.
Tool wear investigation in drilling titanium alloy
Authors: Siregar Ikhsan , Saedon J.B. , Adenan Mohd Shahriman , Nor Norhafiez Mohd , Azmi Muhammad Firdaus Mohammed , Jamaludin Mohd Hafiz Bin 
Published: July 2019

Abstract
During the process of drilling a titanium alloy it can lead to several sources of difficulties. At tall temperatures, titanium can converted chemically lively besides will tend to react with most tool materials such as steel, copper, and other objects. In this study, solid carbide drill will be accustomed drill titanium alloys using different cutting parameters. This research is an experimental study in which to show a relationship between cutting constraints for example feed speed and spindle speed during tool wear and to see developments in the study of wear of solid carbide bit drill bits. The experiment was carried out using a CNC milling machine when drilling on titanium alloys with dry cutting conditions. The three types of testing will be carried out using different cutting parameters namely spindle rapidity of 2387 rpm, 3183 rpm and 3979 rpm then food speed of 29 mm / minute, 48 mm / min, and 72 mm / min have been used with the same type of swivel solid carbide drill. The results show that by applying different or thrilling cutting parameters for spindle speed and feed speed is very influential on the presentation of the bit tool when drilling titanium alloys. Experiment 1 shows the best tool life performance results after drilling Titanium in lower cutting parameters 2387 rpm and 29 mm / minute. Based on observations, it shows that lower cutting parameters must be used once drilling the Ti-6Al-4V to achieve a better act than before.