bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of blade rotational speeds on the performance of cassava milling machine
Authors: Ma’muri  , Novrinaldi  , Haryanto A , Kurniawan Y R , Pramono E K , Siregar Y H , Afifah N , Ekafitri R , Putra S A 
Published: August 2024

Abstract
Cassava (Manihot esculenta) is a food source of carbohydrates in Indonesia. Cassava flour is used as raw material for processed food products. A performance evaluation of the cassava milling machine has been carried out by varying the blade rotational speeds. There are three parameters related to machine performance and two parameters related to cassava flour. The machine performance parameters are capacity, electric power, and specific energy, while the cassava flour parameters are temperature and particle size distribution. The performance evaluation showed that the higher the blade rotational speeds, the higher the capacity and electrical power, at 8000 rpm the resulting capacity and electrical power are 465.5 kg/hour and 2418.8 W respectively. At the same blade rotational speeds, the lowest specific energy is also obtained, at 19,540.52 J/kg. In all variations of blade rotational speeds, there is an increase in temperature from cassava chips to cassava flour, an average of 2.7 °C. Meanwhile, the cassava flour particle size showed that in each variation of the blade rotational speed, the dominant flour size is 60-80 mesh. At a blade rotational speed of 8000 rpm, the cassava flour particle size of 60-80 mesh is the largest when compared to other blade rotational speeds at 45% of the cassava flour produced by flouring. Based on statistical analysis, by varying the blade rotational speeds, it is stated that there are no significant differences in the results of the performance parameters except for the flouring capacity parameter at blade rotational speeds of 8000 rpm.
Halal aspect and nutritional potential of telang (Clitoria ternatea L.) flower kombucha
Authors: Kushargina R , Rimbawan R , Dewi M , Damayanthi E , Dainy N C , Yunieswati W 
Published: August 2024

Abstract
Public awareness of halal aspects is increasing, especially for foods. Indonesian Ulema Council (MUI) states that fermented drinks are halal if they contain alcohol below 0.5%. Several compounds are produced during the fermentation process in kombucha, including the compound ethanol (alcohol). This research aims to analyze the alcohol content and nutritional content of telang (Clitoria ternatea L.) flower kombucha drinks to fulfil halal aspects and nutritional potential. This research is an experimental study using a Completely Randomized Design (CRD) with one factor, namely storage time at five observation points (0 weeks, 1 week, 2 weeks, 3 weeks, and 4 weeks). The alcohol content was analyzed using a method using Gas Chromatography with Flame Ionization Detection- Head Space (GC-FID). Nutrient content analysis consists of analysis of water, ash, energy, energy from fat and protein content, and carbohydrate analysis carried out by difference. Total sugar content was analyzed using High-Performance Liquid Chromatography (HPLC). The alcohol content increases during the storage period. Alcohol content is in the range of 0.15-0.17%. This content meets halal aspects with a content of <0.5% following MUI regulations. Statistical analysis using ANOVA showed that storage had no significant effect on alcohol content (p>0.05). Telang flower kombucha contains 117.46 calories of energy, 29.37 grams of carbohydrates, 0.02 grams of fat, 0.04 grams of protein, and 16 grams of sugar per 100 ml.
Assessing synthetic milk through the detection of anionic detergents in milk: a concise review
Authors: Julmohammad N , Tan E , Koh W Y , Soloi S 
Published: August 2024

Abstract
The emergence of synthetic milk as a deceptive method for economic gains involves the incorporation of adulterants such as starch, urea, inexpensive vegetable oils, glucose detergent, water, and preservatives. This fraudulent mixture, seamlessly integrated with pure milk, deceives consumers by maintaining a natural taste and appearance. However, this unethical practice poses significant health risks, particularly to vulnerable demographics like children, pregnant women, and individuals with compromised immune systems. Despite being prevalent in both developed and developing countries, this deceptive practice could extend to other regions, given the global demand for milk and dairy products. Various methods exist for detecting synthetic milk, and one prominent approach involves identifying anionic detergent, which serves as a key component in the production of synthetic milk, acting as an emulsifier for vegetable oils and other ingredients. Therefore, this paper aims to provide an in-depth review of the role of detergent in synthetic milk production, highlighting the evolution of detection technologies. Additionally, a comparative analysis of the strengths and limitations of the method for identifying anionic detergent in synthetic milk is presented.
Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure
Authors: Iwansyah A C , Kristanti D , Andriansyah R C E , Pramareti G M J , Aditya I G M R A , Azzahra F L , NA Bakar S 
Published: August 2024

Abstract
Chicken is rich in protein, but it lacks mineral content. The use of edible insects to enrich the nutritional value, especially the mineral content, of processed chicken-based products such as chicken sausages can also affect their physical quality. The effect of edible insects on chicken sausages is rarely studied and needs further investigation. The purpose of this study was to fortify chicken sausage with Javanese grasshopper flour (Valanga nigricornis Burm.) and evaluate its physical properties. The experimental design employed a completely randomized design (CRD), with the following factors: levels of Javanese grasshopper flour (GF), including a control without GF (F0); 15% GF (F1); 10% GF (F2); and 5% GF (F3), each level was tested in triplicate. Physical properties, namely water holding capacity (WHC), pH, color, texture profile, and microstructure under scanning electron microscope (SEM), were measured. The results demonstrated that formulating chicken sausages with Javanese grasshopper flour significantly altered the physical properties and texture profile. Javanese grasshopper-fortified sausages exhibited low water retention, darker color, softer texture, and irregular aggregate microstructures. This study concludes that Javanese grasshopper flour can be utilized to fortify chicken sausages, resulting in 52.0-167.7% increase in water holding capacity, 5.1-37.9% decrease in hardness, and darker appearance expressed in lower L value by 7.6-24.7%.
Preservation effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine peel oil on chemical and microbiological properties of strawberry during refrigeration storage
Authors: Utami R , Annisa R R , Praseptiangga D , Nursiwi A , Sari A M , Ashari H , Ikarini I , Hanif Z 
Published: August 2024

Abstract
Strawberry is one of the most popular, nutritious, and valuable fruits. However, it has a short shelf life. Preservation by sodium alginate-based edible coating enriched with tangerine peel oil could maintain the physical quality of strawberries during refrigeration storage. However, its effect on chemical and microbiological properties has yet to be reported. This research evaluated the effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine (Citrus nobilis var. Microcarpa) peel oil at various concentrations (0%, 0.3%, 0.5%, and 0.7%) on strawberries’ chemical and microbiological properties during six days of storage in a refrigerator. The non-coated sample was also prepared as a control. The results showed that the treatments affected the quality of strawberries, including pH, vitamin C, total titratable acidity, and total plate count, except moisture content. The incorporation of 0.5 and 0.7% Siam Pontianak tangerine peel oil into an edible coating based on sodium alginate is a better approach to preserving strawberry quality than other methods. This finding suggests that the Siam Pontianak tangerine peel essential oil can be used as a natural preservative agent to extend the shelf life of strawberries.
Characterization of chili during storage with treatment of packaging type and modification of the atmosphere packaging
Authors: Siswanto N , Nurhikmat A , Amdani RZ , Kobarsih M , Prayogi S , Hatmi RU , Dameswary AH , Kusumaningrum A , Fadillah Y 
Published: August 2024

Abstract
Fresh chilies have a very short shelf life, so maximum post-harvest handling is required so that the chilies do not immediately become deteriorated and experience a higher rate of shrinkage. Several studies have been carried out to extend the shelf life of chilies, but the results are still not optimal. The aim of this research is to determine the effect of packaging type and air modification in the packaging room on the physicochemical characteristics of chili products during storage. Storage treatment uses PP plastic packaging and embossed nylon and modified air in the packaging with 3-5% O2 and control air. The results of the chili storage study for 14 days showed that the activity value of air treatment emboss O2 = 0.9896, emboss control = 0.9909, PP O2 = 0.9899 and PP control = 0.9937. For air content in the emboss O2 treatment = 79.68, emboss control = 81.46, PP O2 = 80.30 and PP control = 80.22. For the pH value in the emboss O2 treatment = 5.16, emboss control = 6.26, PP O2 = 5.11 and PP control = 6.03. For color value a in the emboss O2 treatment = 33.07, emboss control = 29.94, PP O2 = 31.68 and PP control = 30.83. The results of the research show that the values of water activity, water content, treatment and color values in the O2 embossed treatment at room temperature [EOR] and in the Polyethylene/PP treatment at cold temperatures [PPOC] have better chili quality values, this shows that the two treatments can support better chili quality during storage.
The isolation and identification of lactic acid bacteria from Indonesian traditional fermented food
Authors: Basuki W , Sunaryanto R , Layly I R , Rudiyono  
Published: August 2024

Abstract
Indigenous Indonesian fermented food is considered a source of probiotics because it usually contains lactic acid bacteria (LAB). Some LAB strains meet the requirement to be probiotics with some functional properties for positive health impacts. However, those functional properties of probiotics have not been fully investigated and need to be continued to complete. To investigate more about LAB from traditional Indonesian fermented foods, the isolation and identification of LAB from some traditional Indonesian fermented foods was done. It was isolated LAB from kimchi (Tangerang), mandai (Banjarmasin), menteng fruit (Banjarmasin), petis (Tangerang and Semarang), salty vegetable (Tangerang), fermented cassava (Tangerang), and fermented durian (Lampung). LAB was isolated in MRS medium with 1% CaCO3, then isolates were characterized biochemically by Gram staining and catalase test. Twenty-one isolates were characterized as gram-positive, and catalase-negative. This strain was further identified by 16S rDNA sequence analysis, the sequences were then checked for similarities using the Basic Local Alignment Search Tool. The result showed that 2 strains of Weissella paramesenteroides found was from Kimci, 1 strain of Pediococcus pentosaceus from mandai, 2 strains of Lactobacillus plantarum from menteng fruit, 1 strain of Leuconostoc pseudomesenteroides from petis Tangerang, 1 strain Bacillus sp from petis Semarang, 1 strain Lactobacillus plantarum from salty vegetable, 2 strain Weissella paramesenteroides from fermented cassava, 4 strain Lactobacillus plantarum and 2 strain Lactobacillus sp
from tempoyak.
Effect of vitamins and zinc fortification on sensory properties and nutritional value in a functional biscuit
Authors: Widjayanti R D E , Aji G K , Laily N , Sukarti I , Purwanta H , Purwoto H 
Published: August 2024

Abstract
Biscuits are a popular baked food product known for their extended shelf life. Fortification with essential vitamins and minerals becomes imperative to enhance their nutritional values. This study aimed to enrich a functional biscuit with key nutrients, including vitamins C, D, and E, as well as the mineral zinc. A sensory parameter was examined by performing 9 point-hedonic scales for color, aroma, taste, and overall liking test, showing 1 as the lowest liking score, and 9 as the highest liking value. Proximate, vitamins and mineral analyses were performed to study the macro- and micronutrient content of the biscuits. The findings demonstrated that fortification with vitamins and minerals did not significantly alter the sensory attributes of the functional biscuit (P >0.05). This study found that color, aroma, taste, and overall impression exhibited trivial variations (P >0.05)) between the original and fortified biscuits, with scores of 5.55 vs. 5.50, 6.68 vs. 6.59, 6.09 vs. 5.95, and 6.18 vs. 6.00, respectively. Importantly, the study effectively increased the nutritional content of the biscuit through fortification per serving size of 35 g, 0.00 vs 2.36 mcg, 0.95 vs 5.84 mg, 0.00 vs 39.31 mg, and 0.90 vs 7.47 mg for vitamin C, D, E, and zinc, respectively. This study also showed the total energy, protein, carbohydrate, and fat content for each serving size of the original and fortified biscuits, resulting in 160.01 vs 161.92 kcal, 2.69 vs 2.67 g, 21.11 vs 21.70 g, and 7.20 vs 7.16 g, respectively. In conclusion, fortifying vitamins and zinc in the functional biscuit effectively heightened its nutritional profile of vitamins and minerals, while sensory properties remained largely unaffected.
Comparison of Murraya microbiological contamination and total flavonoid content on various drying methods
Authors: Safrina D , Susanti D , Putra A D P , Adi M B S , Wijaya N R 
Published: August 2024

Abstract
Kemuning (Murraya paniculata (L.) Jack) is one of the ingredients in Herbal Medicine formulation to treat overweight. The herbal medicine raw materials used must be safe and efficacious. Improper post-harvest handling during the drying process can reduce the quality of simplicia regarding microbial contamination and chemical content. In this study, drying is carried out using several methods, namely sun drying, cabinet oven, room oven, bed dryer, and a combination of drying methods (sunlight-room oven, sunlight-cabinet oven, bed dryer-room oven, and bed dryer-cabinet oven) to determine how the drying methods affect M. paniculata simplicia’s microbial contaminations and the content of total flavonoids. The experimental trial was designed with a randomized block design and three replications. The parameters observed were microbial contamination (Total Plate Count and Total Yeast Mold Count) and the total flavonoid content of simplicia. The F test analyzed and further tested the data with orthogonal contrast using Microsoft Excel. The outcomes demonstrated that various drying techniques had highly diverse impacts on bacterial and fungal contamination of the simplicia. There was a significant difference in the total plate count of simplicia between the single drying method and the combination method. Significant differences in fungal contamination were obtained using the combination method of drying in the sunlight-room oven with the sun-cabinet oven drying. The drying process using a cabinet oven and sunlight-cabinet oven combination produced the highest total flavonoid content. However, drying using a combination method of sunlight-cabinet oven does not meet the requirements in terms of microbial contamination. Drying using the cabinet oven method produces the best quality simplicia regarding safety and efficacy.
Effect of different types of pectin on the physicochemical, rheology, and sensory properties of low-fat yogurt
Authors: Julmohammad N , Rayang D O A , Maklin S N , Tan E 
Published: August 2024

Abstract
Low-fat yogurt has been defined to contain fat content of not more than 2.0 percent as per The Code of Federal Regulations, FDA, U.S. Nevertheless, the reduced fat content affects the physicochemical properties of yogurt by weakened texture, poor body, syneresis, and sensory quality. This is due to fat globules that govern the protein linkages that are responsible for the yogurt’s texture and firmness. The objectives of this study are to evaluate the physicochemical, rheology properties, and to determine the sensory properties and overall acceptability of low-fat yogurt enriched with different types of pectin. Pectin helps improve the gel characteristics, rheology, and microstructure of set yogurt through interactions with the casein network. Two different types of pectins are used which are low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP). For each type, two different concentrations were used which are 0.5% and 1.0% for both types of pectin. Analysis such as pH measurement, titrable acidity, color measurement, water holding capacity measurement, syneresis measurement, viscosity measurement, microbial analysis, and scanning electron microscopy were conducted. The results from the analysis above were subjected to two-way ANOVA and post hoc Tukey’s test. The addition of LMP (0.5% and 1.0%) showed a positive effect on the quality of yogurt with primary attributes compared to the pectin added with HMP and control sample. In conclusion, the low-fat yogurt had a positive effect due to the enrichment of the pectin. Sample 4 which is the low-fat yogurt with 1.0% of LMP showed better properties compared to other samples.
Physicochemical change and sensory quality profile of koji fermented-sorghum during the fermentation process using Aspergillus oryzae culture.
Authors: Kam N , Sianto D 
Published: August 2024

Abstract
Sorghum although rich in nutrients is known to have a low digestibility rate which hinders their usage. In this research, sorghum was subjected to koji fermentation to increase its digestibility rate. Koji fermentation, which utilizes the Aspergillus
oryzae mold, is known for its ability to hydrolyze carbohydrates and protein in food products. Three different boiling times (5 minutes, 10 minutes, and 20 minutes) and three different fermentation times (2 days, 4 days, and 8 days) fermentation were done and the digestibility rate will be expressed as the reduced sugar content, total soluble protein content, and degree of hydrolysis. The result showed that sorghum boiled for 20 minutes and fermented for 8 days, produced the highest reducing sugar content and the highest degree of hydrolysis which were 45.6 mg/g and 77.3%, respectively. While sorghum that had been boiled for 20 minutes and fermented for 2 days showed the highest soluble protein, 21.8 mg/g. Sorghum boiled for 20 minutes was then chosen as the best treatment along with different fermentation times to ferment sorghum before being applied to the sorbet formulation. Throughout the sensory evaluation, the highest acceptance was from koji sorbet made from 4 days of fermentation and 20 minutes of boiling time was the most preferred in sensory with moderate likeness. The sorbet also can be considered as a high protein and light fat food based on its nutritional value with >13% protein content and <5% fat content per serving.
Optimizing protein, energy, and protein degradable ratios to enhance in vitro ruminal fermentation and reduce methane gas emission
Authors: Putri Ezi Masdia , Zain Mardiati , Warly Lili , Hermon  , Negara Windu , Ibrahim Alek , Baihaqi Zein Ahmad 
Published: August 2024

Abstract
The traditional approach to feeding ruminant is based on the needs of protein and energy to enhance production and productivity. It is crucial to note the protein degradability in feed as microbial rumen needs ammonia from rumen degradable protein (RDP), while ruminant needs bypass protein also known as rumen undegradable protein (RUP) alongside microbial crude protein. Through the use of an in vitro technique, the recent study aimed to determine the optimal level of protein, energy, and RDP:RUP ratio in the diet of beef cattle by observing VFA partial production, protozoa population, and methane gas emissions. Various dietary treatments were formulated (based on dry matter content) comprised three protein levels (12%, 14%, and 16%), two energy levels (65% and 70%), and three RDP:RUP ratio levels(55:45 for low RDP, 60:40 for medium RDP, and 65:35 for high RDP). The study followed 3x3x2 factorial randomized block design with three replications. The dietary treatments were incubated with buffered rumen fluid. This study showed acetic, propionic, and butyric acid production were influenced by protein, energy, RD:RUP ratio (P<0.05). Meanwhile, protozoa population and methane gas emission were reduce by dietary protein, energy, and RDP:RUP ratio. In summary, dietary protein, energy, and RDP:RUP ratio impacts the production of VFA, protozoa population, and methane gas emissions. The diet comprising 14% dietary protein, 70% energy, and 60%:40% of RDP: RUP optimizes the production of VFA, while simultaneously reducing protozoa population and methane gas emissions.
Partial sequence analysis of mitochondrial D-loop gene in tukong chicken
Authors: Tribudi Y A , Natsir M H , Ulfah M , Sari A P Z N L , Ibrahim A , Nurgiartiningsih V M A 
Published: August 2024

Abstract
Tukong chicken is called the rumples (no tailbone) chicken in Indonesia. This research was done to determine whether the D-loop in mitochondrial DNA might be used to distinguish between the Tukong chicken and other local chickens. The D-loop region’s first 630 base pairs were amplified and successfully sequenced. Our research displayed 34 nucleotide variants based on the alignment between the Tukong and GenBank of Gallus (25 accession number) sequences of Indonesian local chicken and several exotic chicken breeds. However, there were no specific mutations for Tukong chicken. The Tajima’s neutrality test showed that from 31 sequences and 34 total sites, the nucleotide diversity (π) was 0.013. The phylogenetic analysis by the maximum-likelihood method revealed that the Tukong chicken was in a different clade from the Araucana, Nunukan, and Piao chickens, which have similar rumples phenotypes. Meanwhile, the local chicken of Indonesia (Kampung Sumatera, Pelung, Cemani, and Bekikuk) and the Tukong chicken are closely related. It can be concluded that based on the partial D-loop sequences, the Tukong chicken is more closely related to Indonesian local chicken despite its different morphological appearance.