bluuebunny/crossref_metadata_2025_split huggingface dataset:
Synthesis, Structure, Antibacterial Activity, and Hirshfeld Surface Analysis of Complex [Co(4-ampy)<sub>4</sub>(NCS)<sub>2</sub>]·CO<sub>2</sub>
Authors: Savitri Linggar Agil , Putra Faaza'izzahaq Setta , Laksmana Sutandyo Dwija , Mariyam Dewi , Dasna I Wayan 
Published: August 2024

The [Co(4-ampy)4(NCS)]2·CO2 complex compound was successfully synthesized using the reflux method from the reaction between CoCl2·6H2O, 4-aminopyridine, and KSCN in methanol solvent for 6 h at 64 °C. The synthesized compound is a dark purple cube-shaped crystal with a melting point of 209 °C. FTIR test showed the presence of isothiocyanate anion at C=N stretching vibration wavenumber 1633 cm−1, C–N vibration on amine group belonging to 4-aminopyridine ligand at 1217 cm−1, and C=N vibration of pyridine aromatic group at 1334 cm−1. Single crystal X-ray diffraction data refinement results show the complex compound has octahedral geometry in a cubic lattice with space group Pn̄3n with lattice parameters a = b = c = 16.426(3) Å and α = β = γ = 90°. According to the crystal data, there was one molecule of CO2 in the crystal packing of the complex. Hirshfeld surface analysis showed the major interaction contributions from C⋯H/H⋯C, H⋯H, S⋯H/H⋯S, and O⋯H/H⋯O. The antibacterial activity test results showed that the activity of the synthesized complex was more active against Staphylococcus aureus but less effective against Escherichia coli.
Enhanced Capacity and Easily Separable Adsorbent of Dithizone-immobilized Magnetite Zeolite for Pb(II) Adsorption
Authors: Susiana Carissa Ayu , Rusdiarso Bambang , Mudasir Mudasir 
Published: August 2024

In this study, magnetic natural zeolite (ZTM) was prepared using the coprecipitation method and dithizone was then immobilized on its surface in less toxic medium of alkaline to yield dithizone-immobilized magnetic zeolite (ZTM-Dtz). The synthesized ZTM-Dtz was characterized by FTIR and XRD, indicating that dithizone was successfully immobilized on the surface of ZTM. Vibrating sample magnetometer measurements showed superparamagnetic properties of either ZTM or ZTM-Dtz with magnetization values of 7.35 and 11.49 emu g−1, respectively. The adsorption kinetics of Pb(II) on both adsorbents followed a pseudo-second-order and their adsorption isotherms were properly described by the Langmuir model. The adsorption capacity of ZTM and ZTM-Dtz were 6.94 and 38.46 mg g−1, respectively, suggesting that dithizone immobilization enhanced the adsorbent capacity more than 5 times. The interaction mechanism between Pb(II) metal ion and ZTM was dominated by ion exchange, whereas that of ZTM-Dtz was mostly hydrogen bonds and complexation. The synthesized material is promising to be developed for the adsorption of heavy metal ions such as Pb(II) because it provides a high adsorption capacity and the adsorbents can be easily separated magnetically after application.
Analisis Prosedur Penyimpanan Bahan Makanan
Authors: Setiono Daniel , Sudarmawan I Wayan Eka 
Published: August 2024

Prosedur penyimpanan bahan makanan yang benar sangat penting dalam memastikan bahwa makanan yang disajikan aman dan berkualitas tinggi. Salah satu cara untuk mempertahankan kualitas bahan makanan yaitu dengan menyimpannya dengan benar di fasilitas penyimpanan yang sesuai, serta memastikan kondisinya tetap terjaga sampai digunakan untuk produksi. Tujuan dari penelitian ini adalah untuk memahami bagaimana proses penyimpanan bahan makanan di dapur Restoran The Sayan House. Rumusan masalah yang diteliti yaitu bagaimana kesesuaian prosedur penyimpanan bahan makanan di restoran The Sayan House dengan penerapan di lapangan. Peneliti melakukan penelitian dengan menggunakan tekhnik pengumpulan data yaitu observasi, dokumentasi dan wawancara. Peneliti melakukan penelitian langsung (observasi) ke kitchen The Sayan House selama menjalani program training dan melakukan wawancara secara offline dengan HeadChef melalui tatap muka secara langsung. Dari hasil penelitian yang didapatkan, peneliti melakukan perbandingan tentang temperatur, tempat penyimpanan bahan makanan serta sistem FIFO (First In Fisrt Out). Dari hasil perbandingan tersebut masih ada yang belum sesuai antara kenyataan dengan teori yaitu temperatur penyimpanan sayur dan buah, area gudang tempat penyimpanan, pencampuran bahan makanan, dan formulir permintaan barang gudang.

Correct food storage procedures are very important in ensuring that the food served is safe and of high quality. One way to maintain the quality of food ingredients is to store them properly in suitable storage facilities, and ensure that they are in good condition until they are used for production. This study aims to find out how to store food ingredients in the kitchen of The Sayan House Restaurant. The formulation of the problem under study is how appropriate the procedure for storing food ingredients at The Sayan House restaurant is with its application in the field. Researchers conducted research using data collection techniques, namely observation, documentation and interviews. The researcher conducted direct research (observation) into the kitchen of The Sayan House while undergoing the training program and conducted offline interviews with the Head Chef through face to face. From the research results obtained, the authors made comparisons about temperature, food storage areas and the FIFO (First In First Out) system. From the results of this comparison, there are still differences between reality and theory, namely the storage temperature of vegetables and fruit, the warehouse area for storage, the mixing of food ingredients, and the warehouse goods request form.
Substitusi Tepung Kacang Hijau dalam Pembuatan Sponge Cake
Authors: Pranita Feby , Widhyandanta I Gede Dirga Surya Arya 
Published: August 2024

Tujuan dilakukannya penelitian ini yaitu untuk mengetahui kualitas dari substitusi tepung kacang hijau dalam pembuatan sponge cake yang terdiri dari rasa, aroma, tekstur, dan warna. Untuk mengetahui uji daya tahan serta biaya produksi substitusi tepung kacang hijau dalam pembuatan sponge cake. Teknik pengumpulan data menggunakan penelitian eksperimen & kuesioner, serta menggunakan teknik analisis data yang berupa analisis deskriptif kuantitatif & tes uji organoleptik. Hasil dari kualitas substitusi tepung kacang hijau dalam pembuatan sponge cake memiliki rasa sangat enak, dengan tekstur lembut, menghasilkan aroma yang harum dan memiliki warna yang cukup cerah.

The purpose of this study was to determine the quality of mung bean flour substitution in making sponge cake, which consists of taste, flavor, texture, and color. To determine the durability test and the production cost of mung bean flour substitution in making sponge cake. Data collection techniques used were experimental research & questionnaires, as well as using data analysis techniques in the form of quantitative descriptive analysis & organoleptic tests. The result of the quality of mung bean flour substitution in making sponge cake has a very good taste, with a soft texture, produces a fragrant flavor, and has a fairly bright color.
Implementasi Standard Operational Procedure (SOP) Opening and Closing Restaurant
Authors: Wibawa I Gede Made Agus Guna , Sulasmini Ni Made Ayu 
Published: August 2024

Penelitian ini bertujuan untuk mengetahui bagaimana implementasi Standard Operational Procedure (SOP) Opening And Closing Restaurant di The Trans Resort Bali. Metode yang digunakan dalam pengumpulan data adalah observasi dan wawancara. Teknik analisis data yang dilakukan adalah deskriptif kualitatif yaitu dengan cara menyesuaikan (SOP) Opening dan Closing Restaurant dengan kenyataan dilapangan untuk mengetahui apakah semua prosedur yang berlaku disudah dilakukan dengan baik dan benar. Berdasarkan hasil obervasi yang telah dilakukan terdapat dua prosedur pada saat opening dan closing yang tidak dilakukan. Prosedur yang tidak dilakukan adalah 1) Prepare dan set up semua table dengan placemate, cutletires set, salt and papper bowl dan sugar bowl, 2) Pindahkan ke dalam semua kursi yang berada di area pooldeck/outside restoran untuk menghindari kursinya basah apabila terjadi hujan pada malam hari, sehingga prosedur yang tidak dilakukan tidak sesuai dengan Standard Operational Procedure (SOP). Industri perhotelan atau restoran dapat merujuk pada penilitian ini untuk meninjau kembali penerapan (SOP) pada saat opening dan closing.

This study aims to find out how the implementation of the Standard Operational Procedure (SOP) Opening And Closing Restaurant at The Trans Resort Bali. The methods used in data collection are observation and interviews. The data analysis technique used was descriptive qualitative, namely by adjusting the Opening and Closing Restaurant (SOP) with the reality on the ground to find out whether all the procedures that apply have been carried out properly and correctly. Based on the results of the observations that have been made, there are 2 procedures during opening and closing that were not carried out. The procedures that were not carried out were 1) Prepare and set up all the tables with placemates, cutletires sets, salt and paper bowls and sugar bowls, 2) Move all the chairs in the pooldeck/outside area of the restaurant to avoid the chairs getting wet when it rains. at night, so the procedures that are not carried out are not in accordance with the Standard Operational Procedure (SOP). The hotel or restaurant industry can refer to this research to review the implementation (SOP) during opening and closing.
Kualitas Muffin dengan Bahan Campuran Tepung Ubi Jalar Ungu
Authors: Suta I Made Binara , Praminatih Gusti Ayu 
Published: August 2024

Muffin adalah jenis cake yang tergolong dalam kategori quickbread, yaitu roti yang dalam proses pembuatannya tidak lama atau hanya memerlukan waktu singkat karena dalam pembuatan muffin menggunakan bahan pengembang kimia yang dapat memberikan efek ngembang secara cepat, misalnya bahan pengembang baking powder/ baking soda (Pratiwi, 2013). Penelitian ini berfokus pada eksperimen cara pembuatan muffin dengan mengunakan campuran tepung ubi jalar ungu dan juga untuk mengetahui kualitas muffin dari segi rasa, aroma, tekstur dan warna, mengetahui daya tahan serta mengkaji biaya yang dikeluarkan dalam pengolahan muffin menggunakan campuran tepung ubi jalar ungu. Pendekatan penilaian menggunakan penelitian eksperimen yang dilakukan oleh 25 orang panelis melalui tes uji organoleptik, observasi, analisis biaya dan minat calon konsumen. Hasil penelitian menunjukan bahwa kualitas muffin dengan bahan campuran tepung ubi jalar ungu termasuk dalam kriteria enak dari segi rasa, tekstur yang lembut, aroma yang kuat apabila dihidangan dalam keadaan hangat dan mempunyai warna menarik. Hasil rekap uji daya tahan muffin dengan bahan campuran tepung ubi jalar ungu mampu bertahan selama 3 hari. Dari hasil analisis biaya peroduksi membutuhkan biaya sebesar Rp. 39.085 untuk satu resep ( 20 cup) dan untuk biaya per 1 cup muffin yaitu sebesar Rp. 1.955. dengan persentase 100 % yang dihasilkan melalui uji minat konsumen.

Muffins are a type of cake that belongs to the quickbread category, namely bread that does not take long to make or only takes a short time to make because muffins use chemical leavening agents that can give a fast expanding effect, for example baking powder/baking soda. 2013). This research focuses on experiments on how to make muffins using a mixture of purple sweet potato flour and also to determine the quality of muffins in terms of taste, aroma, texture and color, determine their durability and examine the costs incurred in processing muffins using a mixture of purple sweet potato flour. Approach to the assessment using research experiments conducted by 25 panelists through organoleptic tests, observations, cost analysis and interest in prospective customers. The results showed that the quality of muffins made from purple sweet potato flour was included in the criteria for delicious taste, soft texture, strong aroma when served warm and attractive colors. The results of the durability test recap of muffins with a mixture of purple sweet potato flour can last for 3 days. From the results of the analysis of production costs requires a fee of Rp. 39,085 for one recipe (20 cups) and for the cost per 1 muffin cup, which is Rp. 1955. with the proportion of 100% generated through consumer interest test.
Pengolahan Meat Analogue Sate Babi Halal
Authors: Putra I Made Daypri Yanta , Efendi Moch Nur 
Published: August 2024

Tujuan dilakukan penelitian pengolahan Meat Analogue sate babi halal ini guna mengetahui potensi pengolahan Meat Analogue sate babi halal di Bali, tugas akir ini menganalisis dari rasa, aroma, tekstur, dan yang terkair yaitu warna dari Meat Analogue sate babi halal dan juga menganalisis dari minat beli meat analouge sate babi halal. Pendekatan tugas akir yang dilakukan dalam tugas akir ini adalah deskriptif kualitatif serta uji organoleptik. Serta tujuan di lakukakn penelitian Meat Analogue sate babi halal ini agar mengetahui biaya pengolahan yang di butuhkan selama membuat Meat Analogue sate babi halal ini. Berdasarkan hasil panelis pengolahan Meat Analogue yang di hasilkan sudah bisa dikatakan berhasil mengimplementasikan objek daging babi terkhususnya sate babi dari segi rasa tekstur, aroma, warna dan masih mempunyai kelemahan dan keunggulannya tersendiri. Untuk di bali di perkirakan saat ini potensi minat beli di Bali terbilang cukup tinggi dan masyarakat juga belum banyak yang tau mengenai Meat Analogue sate babi halal, sehingga target pasar untuk plant-based food salah satunya sate babi halal ini kemungkinan akan besar peminatnya untuk kedepannya.

The purpose of this research on the processing of halal pork satay analogue is to find out the potential for processing halal pork satay analogue in Bali. halal pork satay Meat Analogue. The final assignment approach used in this final assignment research is descriptive, qualitative and organoleptic tests. As well as the purpose of doing research on this halal pork satay Meat Analogue in order to find out the processing costs needed while making this halal pork satay Meat Analogue. Based on the results of the Meat Analogue processing panelists that were produced it can be said that it has succeeded in implementing pork objects, especially pork satay in terms of taste, texture, aroma, color and still has its own advantages and disadvantages. For Bali, it is estimated that currently the potential interest in buying in Bali is quite high and not many people know about the Meat Analogue of halal pork satay, so the target market for plant-based food, one of which is halal pork satay, is likely to be in great demand in the future.
Isolation and Identification of Lactic Acid Bacteria Using PCR Gene from Tempe Wrapped with Banana Leaves and Plastic
Authors: Fevria Resti , Vauzia Vauzia , Putri Dwi Hilda , Achyar Afifatul , Putri Santi Diana , Edwin Edwin 
Published: August 2024

Tempe is a typical Indonesian food that comes from fermenting soybeans with the fungus Rhizopus sp. Tempe is known to have good nutritional value because of the content contained in soybeans themselves and other microorganisms that appear as a result of the tempe fermentation process. The fermentation process increases the activity of bacteria in tempe which are beneficial for digestion, one of which is lactic acid bacteria. This research aims to see the differences morphological forms and genomic of lactic acid bacteria produced by tempe wrapped in banana leaves and tempe wrapped in plastic. The differences in fermentation that occurred in tempe wrapped in banana leaves and those wrapped in plastic resulted in differences in lactic acid bacteria type. Based on the isolation of bacteria on Mann de Rogosa Sharpe Agar medium, 15 isolates of lactic acid bacteria were produced, with general morphological forms of bacilli and coccus. Then, genomic identification was carried out using the PCR. The phylogenetic tree built based on the 16S rRNA gene sequence can show the relationship between LAB diversity at the species level, but cannot differentiate LAB from the strain level.
Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination
Authors: Witono Yuli , Masahid Ardiyan Dwi , Belgis Maria , Nafi' Ahmad , Azkiyah Lailatul , Wahyuni Livia , Majid Nur Ika Okta 
Published: August 2024

Sardinella lemuru is one type of fish with the highest population and the most widely caught fish in Indonesia. The protein content is very high, namely 17.8-20% contains various amino acids including glutamic acid, which can potentially be a smart flavor precursor. The research focuses on enzymatic smart flavor production by examining the effect of concentration and hydrolysis time of calotropin and papain combination on characteristics of the smart flavor produced and determining the best treatment to produce smart flavor. This research used two factors: the concentration of enzyme (3%, 4%, and 6% with a ratio of papain and calotropin of 70%: 30%) and hydrolysis time (1, 2, and 3 hours). The research showed that yield ranged from 50.15-50.69%; brightness 89.72-91.57; water 6.91-9.51%; soluble protein 1.13-1.56 mg/ml; antioxidant activity 48.40-54.47%; emulsion power 0.16-0.18 m2/g, emulsion stability 17.27-24.33 minutes; water holding capacity 83.44-89.27% and effectiveness 1.00 (enzyme 6% and time of hydrolysis 3 hours). The best treatment with effectiveness was Sardinella lemuru smart flavor (6% enzyme and 3 hours hydrolysis) with a yield 50.54%, brightness 89.72, water 6.91%, soluble protein 1.56 mg/ml, antioxidant activity 54.47%, emulsion power and stability 0.18 m2/g and 24.33 minutes, and water holding capacity 89.27%.
Morfometría básica de frutos espinosos de “accesiones” de tacaco (Sechium tacaco; Cucurbitaceae)
Authors: Monge-Pérez José Eladio , Loría-Coto Michelle 
Published: August 2024

Introducción. Existen pocos estudios sobre la morfología de los frutos del tacaco (Sechium tacaco) de diferentes “accesiones”. Objetivo: Hacer la caracterización morfológica de los frutos espinosos de las accesiones de tacaco. Métodos: Entre julio de 2017 y septiembre de 2019, medimos de 62 a 88 frutos con espinas de doce “accesiones” en varios sitios de Costa Rica. Resultados: Encontramos diferencias entre las accesiones para todas las variables. Los ámbitos de las medias entre “ accesiones” fueron: peso (20,15-39,71g), longitud (45,92-61,33mm), ancho (33,26-42,77mm), grosor (25,85-30,86mm), número de suturas longitudinales completas (5,04-5,71), número de suturas longitudinales incompletas (0,75-2,27), número total de suturas longitudinales (5,84-7,52), número de espinas (3,18-24,30), relación longitud/ancho (1,35-1,52), relación longitud/grosor (1,77-2,08) y relación ancho/grosor (1,25-1,44). Conclusión: Existe una importante variabilidad en las características morfológicas de estos frutos. Documentamos, por primera vez, la existencia de la "tacaquilla", definida por frutos pequeños.
Global trends in flipped classroom research within mathematics education over past two decade: A bibliometric analysis
Authors: Kadarisma Gida , Juandi Dadang , Darhim Darhim 
Published: August 2024

This research aims to provide a bibliometric review of trends in using flipped classrooms in mathematics learning research. This research is essential to analyze the extent of the flipped classroom research trend in mathematics learning as a reference for future research in this research. Bibliometric analysis was used to analyze and classify bibliographic data by considering inclusion and exclusion criteria. The database used was Scopus using the Bibliometrix application. The search was carried out using the keywords "flipped classroom", "mathematics learning", and "K-12". The results revealed a total of 102 articles related to the keywords. The data showed increased publications over the last two decades, with 2023 being the year with the highest publication count. Apart from that, Indonesia had the highest rate of producing related articles. The most relevant author was Hew Khe Foon. The most cited article was "A self-regulated flipped classroom approach to improving students' learning performance in a mathematics course". The Indonesian Education University was the most productive affiliate related to this theme. Furthermore, the journal "Educational Technology and Society" was found to be the most prolific journal for publishing research outcomes. New themes emerged in flipped classroom research, such as conceptual and procedural knowledge. Future researchers are expected to utilize the research focus to determine the theme to be explored. It is recommended that further researchers incorporate the novelty discussed in this research.
El Patrimonio Cultural: una apuesta para el turismo sostenible desde el marketing
Authors: Díaz Criollo Diana Paola 
Published: August 2024

La importancia del patrimonio cultural resulta tanto de las iniciativas de emprendimiento de las comunidades que habitan el territorio como de la gestión interna del mismo donde se proyecta al turista que viene desde afuera, emergiendo aquí la relación entre patrimonio cultural, comunidad local y turista. Sin embargo, se requiere rescatar los distintos estudios investigativos que se han generado en los últimos años que permitan conocer las metodologías de recolección de información, los resultados obtenidos de las tendencias, enfoques, antecedentes, factores sociales y económicos en relación con el marketing, el patrimonio cultural en las localidades y el turismo, que se están estudiando en el mundo. Para realizar esta recolección de información, se utilizó la herramientaweb Tree Of Science a partir de una consulta en Web Of Science. Los resultados mostraron distintas implicaciones teóricas y empíricas en cuanto a las necesidades de los actores involucrados (comunidad local y turista), las estrategias en la promoción de espacios y tradiciones (productos) y el marco metodológico para abordar investigaciones en el área de patrimonio cultural, turismo y marketing. El estudio contribuyó además, a la creación de un diagnóstico de conocimiento actual de las tendencias, enfoques, factores de los resultados y las metodologías de estudios investigativos en las áreas de patrimonio cultural, turismo y marketing de distintas partes del mundo, además sirve como artículo de consulta para los investigadores interesados en las áreas anteriormentemencionadas.
Impacto de los Tratados de Libre Comercio en América Latina entre los años 2005 y 2015
Authors: Cárdenas Méndez Diana Karime , Hernández Mogollón María Magaly 
Published: August 2024

El objetivo de este artículo fue describir el impacto que ha causado la firma del Tratado de Libre Comercio en América Latina durante los años 2005 y 2015. Primero se inicia con una definición de Tratado de Libre Comercio, seguidamente se abarca la relación de Colombia y el Tratado de Libre Comercio con los Estados Unidos de América, sus condiciones y efectos. De la misma manera este artículo expone algunas posiciones de autores acerca de los Tratados de Libre Comercio con países como Chile, Ecuador, Perú, Costa Rica, República Dominicana, Panamá y Centroamérica. Finalmente se concluyó que los Tratados de Libre Comercio impactan en todos los ámbitos relacionados en el intercambio comercial representando ventajas y desventajas para los sectores industriales involucrados. La experiencia dejada por el desarrollo de estos acuerdos logra abrir nuevos canales comerciales que muy posiblement expanden las posibilidades de comercialización y a su vez ayudan a que la industria de cada país innove en el desarrollo de nuevos productos y con altos estándares de calidad para poder competir en un comercio global.