bluuebunny/crossref_metadata_2025_split huggingface dataset:
Formulation of babadotan (Ageratum conyzoides) leaf extract natural liquid soap
Authors: Sartika D , Febrianda S Y , Susilawati  , Herdiana N 
Published: February 2024

Abstract
Babadotan leaf has an antibacterial agent which able to protect the skin from types of infectious diseases. The antibacterial agent is potential to be developed as an antibacterial agent in soap preparation also potential replaced the SLS soap. The purpose of this study is to determine the best concentration extract of babadotan on liquid soap based SNI 06-4085-1996. The concentration treatment of babadotan leaf extract consisted of 9 levels (0-40%). Observations made included the degree of acidity (pH), specific gravity, foam stability, total plate count, sensory test consisting of a scoring test and a hedonic test. Then the data were analyzed using the Least Significant Difference (LSD) test at the 5% level. The result is the best babadotan extract liquid bath soap at an extract concentration of 25%. Babadotan extract liquid soap produces the best characteristics with a score color 3.32 (typical babadotan), aroma 3.67 (fresh), texture 2.95 (less viscous), foam 3.32 (like), and overall acceptability 3.52 (like). The 25% extract treatment resulted in a pH value of 6.59, a specific gravity is 1.03 and a total plate number of 3.4x104. The stability of the resulting foam is at 94.35%, antibacterial inhibition formed was 18.41 mm.
Examining the drivers of CO2 Emission: Evidence from Indonesia
Authors: Ichsan  , Teniro A , Ikramuddin  , Hasan A , Marzuki  , Syamni G , Ansari R 
Published: February 2024

Abstract
CO2 emissions are a significant risk and threat not only to the economy, environment, and agriculture but also to public health. In this study, we examine empirical evidence of the impact of economic growth, renewable energy use, and agricultural sector improvement on reducing CO2 emissions and environmental degradation in Indonesia based on the Environmental Kuznets Curve (EKC) hypothesis. This study uses annual time series data from 1988 to 2020 by applying Dynamic Least Squares (DOLS) and Fully-Modified Least Squares (FMOLS) econometric estimation techniques. Based on empirical evidence, the EKC phenomenon in Indonesia cannot be validated and justified because it correlates with increasing economic growth rates as well as increasing CO2 emissions. In addition, technological innovation and renewable energy applied to Indonesia’s more modern agricultural sector have a significant impact on reducing carbon emissions and improving environmental quality. Furthermore, the consumption of renewable energy in Indonesia is limited to the manufacturing and service sectors, which means it does not contribute to carbon emissions.
Challenges and opportunities in building environmental awareness in the Keduang Watershed Region in Indonesia
Authors: Wibowo A , Suwarto  , Lestari E , Rahayu  
Published: February 2024

Abstract
Watersheds are ecosystems which are crucial for water quality, biodiversity, and overall environmental sustainability. Increasing pressure from human activities such as deforestation, water pollution, and changes in land use has begun to threaten the sustainability of watersheds throughout the world. This research discusses the challenges and opportunities in building environmental awareness in a watershed region. A qualitative research method with a phenomenological approach is used to understand the experiences, attitudes, and actions of the watershed community in relation to environmental issues. The research results show the challenges faced include a lack of understanding about the watershed ecosystem, insufficient access to information technology, economic problems, and poor local leadership to support environmental preservation. An integrated environmental education program, together with community participation and development of technological innovation may offer an effective solution. Strong environmental awareness in watershed regions not only supports environmental preservation but also creates sustainable economic opportunities, strengthens environmental resilience, and improves the life quality of the community. Therefore, building environmental awareness in watershed regions is not only the job of local communities but also the shared responsibility of various stakeholders, which is needed to achieve sustainability of the river ecosystem and the broader environment.
Sustainable cultivation of red chili plants (Capsicum annuum L.) through a composition of NPK and biological organics fertilizers
Authors: Hapsoh  , Dini I R , Wawan  , Wahyunianto H , Rifa’i A 
Published: February 2024

Abstract
One form of sustainable agricultural activity that can be carried out is by implementing environmentally friendly agriculture, such as applying inorganic and biological organic fertilizers. The research aims to obtain a composition of NPK doses and biological organic fertilizer on red chili plants in reducing use of NPK fertilizer to support sustainable chili farming. The fertilizer provided is in the form of palm oil processing waste (sludge) and biofertilizer based on a bacterial consortium. The experimental design used in this research was a completely randomized design (CRD) with six treatments and four replications. The treatment given consisted of a composition of 100% NPK added petroganics (P1), added sludge compost (P2), a composition of 75% NPK added sludge compost (P3), added sludge compost + biofertilizer (P4), a composition of 50% NPK added sludge compost and biofertilizer (P5), and a composition of 25% NPK added sludge compost and biofertilizer (P6). Based on the results, the composition of 75% NPK added sludge compost + biofertilizer gave results relatively the same as the composition of 100% NPK + petroganic fertilizer in several parameters. This shows that sludge compost + biofertilizer can reduce the use of inorganic fertilizer by as much as 25%.
The effect of purple sweet potato flour (Ipomoea batatas L) as substitution on anthocyanins content and antioxidant capacity of snow white’s ball cookies
Authors: Sunaryo N A , Ab Rashid P D , Nurmalasari R , Soekopitojo S 
Published: February 2024

Abstract
This research investigates the impact of substituting wheat flour againts purple sweet potato flour (Ipomoea batatas L.) on the anthocyanins content and antioxidant capacity of Snow White’s Ball Cookies. Anthocyanins are natural vibrant red, purple, and blue pigments contained in many foods; including purple sweet potato. Anthocyanins are part of a larger group of compounds called flavonoids, which have antioxidant properties and are associated with several potential health benefits. Antioxidants are known for their role in mitigating oxidative stress and promoting health. Purple sweet potatoes are esteemed for their rich antioxidant content, primarily attributed to the presence of anthocyanins. This study aims to determine whether including purple sweet potato flour (PSPF) enhances the antioxidant properties of these cookies. The method used in this study is a completely randomized design experiment (CRD). There are four treatments: substitution of 25%, 50%, 75%, and 100%. The results of this study indicate that 100% (Formula E) substitution of purple sweet potato flour has the lowest antioxidant capacity of 85.04 ppm and higher anthocyanins content of 5.30 (mg/100g). So, it is proven that the antioxidant content in the form of anthocyanins in snow white ball cookies is high.
Reduce the conversion of paddy fields to strengthen food security in Dabun Gelang sub-district
Authors: Alfiansyah I , Satria R A , Tarigan I M , Sari N , Azrafa C , Surni  , Nasution I 
Published: February 2024

Abstract
This study aimed to determine how much rice field land is converted and how much rice is needed in Dabun Gelang Sub-District, Gayo Lues Regency, Aceh Province. Use ArcGIS apps and 2011 and 2019 Land Use Maps. To see the change in the conversion of rice fields to non-rice fields using the overlay technique between the two maps to obtain a map of changes in rice fields and the extent of changes. Furthermore, the rice demand in Dabun Gelang District was produced by comparing the projected number of residents in 2023, 2025, 2030, and 2033. The results showed that during the period between 2011 and 2019, there was a conversion of rice fields to settlements covering an area of 41.80 Ha (5.06%), rice fields to thickets covering an area of 0.0003 Ha (0.00%), rice fields to plantation forests covering an area of 32.25 Ha (3.91%) and rice fields to dryland agriculture covering an area of 0.001 Ha (0.00%). The projected rice demand in Dabun Gelang District in 2023 is 2,256,320 kg/person/year. In 2025, it is 2,326,400 kg/person/year. In 2030, it will be 2,501,120 kg/person/year; in 2033, it will be 2,606,080 kg/person/year.
Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model
Authors: Sartika D , Ayunisa P M , Susilawati  , Herdiana N 
Published: February 2024

Abstract
Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.
Anti-fungal of edible film from cassava starch added with cinnamon and its physicochemical characteristics as environmentally friendly coffee packaging
Authors: Nasution S , Sihombing G , Ramanda M R 
Published: February 2024

Abstract
Hydrocolloids, lipids, and other naturally digestible components are used to make edible film, a type of environmentally friendly packaging. Cassava starch is a form of hydrocolloid that is used as the major component to create edible films. Dry items like coffee grounds enable fungus growth, lowering the quality of the coffee. This study will examine the impact of cinnamon powder addition on edible film properties such as antifungals, physicochemicals, and sensory characteristics. This study had a random design with two replications. The collected data were examined using a one-way ANOVA test, followed by Duncan’s test. The results demonstrated that the diameter of the clear zone increased with increasing cinnamon powder concentration, indicating that the edible film’s capacity to block fungal growth was also increasing. With the addition of cinnamon powder, the physicochemical properties of the edible film were considerably changed. The sensory test revealed that the addition of cinnamon powder significantly changed the aroma but not the taste and color.
Utilization of coconut dregs into crispy cookies as gluten-free snacks: sensory analysis and nutritional content
Authors: Langi T M , Tooy D , Koapaha T 
Published: February 2024

Abstract
Coconut dregs are a by-product of processing coconut meat. Even though it is only a byproduct, coconut dregs still contain nutrients that are beneficial for the human body. It can be made as flour to make a variety of foods. The objective of this study is to identify the optimal formulation by assessing the preferences of panelists and the nutritional content of crispy cookies gluten-free products made from a mixture of composite flour of coconut dregs and red bean flour; each mixture percentage is A1 (10:90); A2 (30:70); A3 (50:50); A4 (70:30) and A5 (90:10) and coconut dregs with purple sweet potato flour at the level of each mixture percentage (%): B1 (10:90); B2 (30:70); B3 (50:50); B4 (70:30) and B5 (90:10). The test results on taste, aroma, texture, and crunchiness of crispy cookies were most preferred in treatment A5 (90:10) for a mixture of red bean flour. The nutritional value of it is 8% protein, 27% fat, 58% carbohydrates with 5.73% and coarse. In mixing with purple sweet potato flour, treatment B5 (90:10), containing 10.5% protein, 30.88% fat, and 52.83% carbohydrates with 8.63% crude fiber, was most preferred by panelists.
Process of making muffin from modified sweet potato flour made from sustainable raw material based Indonesian local resources
Authors: Nurminah M , Tanuwijaya J , Karo-Karo T 
Published: February 2024

Abstract
Modified sweet potato flour is sweet potato flour that has been enhanced to maintain and improve its quality, thereby reducing the overall consumption of sweet potato flour in Indonesia. Muffins, being a type of quick bread that requires only a small amount of gluten, are highly suitable for use with modified sweet potato flour. This research was carried out in two stages: Stage I involved the modification of sweet potato flour, and stage II consisted of formulating a mixture of wheat flour and modified sweet potato flour. The research employs a non-factorial Completely Randomized Design (CRD) for both of these two stages and the determine of the best treatments are conducted using De Garmo effectiveness index method. The modified flour (annealing, instant yeast fermentation, LAB fermentation, and acetic acid) was analyzed for various quality parameters. Once the best method for modifying sweet potato flour was determined, the second stage involved the preparation of muffins. The muffin (100:0, 75:25, 50:50, 25:75, and 0:100) were also analyzed for various quality. The final results indicated that the J3 treatment (LAB fermentation) was the most effective for modifying the flour, and the F2 treatment (75:25 ratio) was the best formulation for muffins.
Improving the quality of pendawa chocolate bar with the addition of palm oil and coconut oil
Authors: Harahap E S , Julianti E , Addina S 
Published: February 2024

Abstract
Chocolate bars are a food that is in demand by almost all age groups, both men and women. Aside from being a healthy snack, chocolate products are included in the refreshing plant, which can stimulate the central nervous system. It creates a happy dopamine effect for those who consume it. The demand for chocolate bar products has increased every year. As one of the world’s largest cocoa-producing and supplying countries, Indonesia must evaluate the quality of its cocoa beans. This research uses fermented cocoa beans, which are then processed into cocoa butter cocoa paste, which is used to manufacture pendawa chocolate bars. Other ingredients include mustard oil, coconut oil, cocoa butter, cocoa paste, powdered sugar, powdered milk, baking soda, vanilla, and lecithin, which are added to the chocolate bar formulation. Color, total dissolved solids, hardness, and melting time of chocolate bars were analyzed. The formulation of ingredients with palm oil was better for improving the quality of the chocolate bars produced based on the level of hardness, total dissolved solids, and melting time. The best treatment in this research was the F5 formulation, namely the addition of coconut oil in making Pendawa chocolate bars with a melting time of close to 24 hours at room temperature.
Bacterial diversity and community level physiological profiling of terasi (Indonesian shrimp paste) to ensure its food safety
Authors: Helmi H , Astuti D I , Aditiawati P 
Published: February 2024

Abstract
Fermentation is a technology to increase the economic value and preserve of seasonal products such as tiny shrimps. This study aimed to ensure the safety and the length of production time of shrimp paste by determining the bacteria involved, during the shrimp paste fermentation process with 10% and 15% salt content. Identification of halophilic bacteria by 16S rRNA used primers 27F and 1492R. Identification of unculturable bacteria used bacterial amplification in the V3-V4 rRNA region. Bacterial activity was observed using the Community Level Physiology Profiling technique. The results showed that the dominant bacteria in shrimp paste with 10% and 15% salt were culturable, i.e., Staphylococcus nepalensis, Salinicoccus qingdaoensis, and Staphylococcus cochnii. In the unculturable identification, the dominant bacteria in shrimp paste with 10% salt were Alkalibacillus, Alkalibacterium, Tetragenococcus, whereas the shrimp paste with 15% salt was dominated by genus of Salimicrobium, Staphylococcus, Corticicoccus, Alkalibacterium and Lentibacillus. The shrimp paste with 10% salt used a high amount of carbohydrate and carboxylic acid substrate. Both 10% and 15% salt of terasi were safe to consume due to no pathogenic bacteria contained. The production of shrimp paste with 10% salt is more profitable due to the low production cost and faster production time.
Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation
Authors: Fibrianto K , Fanandi S V 
Published: February 2024

Abstract
Development of low sugar food product has become a trend in food industries as the increase of diabetic prevalence. Cinnamon (Cinnamomum burmannii) has the potential to be used as a yoghurt drink taste modifier that expected to reduce sugar application. The goal of this study was to obtain the sensory attribute profile of cinnamon yoghurt drink with different concentrations of sugar and cinnamon, and evaluate the ability of cinnamon as sweet and sour taste modifier in yoghurt drink. This study involved 11 trained panelists to describe the sensory attribute profile of cinnamon yoghurt drink using the temporal dominance of sensations (TDS) method with 3 different concentrations of sugar (7,5%; 10%; and 12,5%) and cinnamon (0%; 5%; and 10%). It is important to note that the increase of cinnamon tended to suppress the sourness instead of enhancing the sweetness. Thus, it will lead to further sugar reduction application.
Potato cultivation energy ratio in Food Estate, Hutajulu, North Sumatra, Indonesia
Authors: Sigalingging R , Ismail I K , Harahap L A , Sigalingging C 
Published: February 2024

Abstract
Food Estates is a government scheme to feed a rising population. Field data demonstrate the usage of diesel fuel, electricity, and chemicals to apply insecticides, fertilisers, and fungicides, which harms the environment and requires energy-saving methods. This study examines Bliss potato cultivation energy ratios. This research examined 0.13 hectares of potato farming energy. Machinery, human resources, diesel fuel, chemicals, fertilisers, manure, irrigation water, seeds, and power are studied in potato production. Low energy ratio (0.724) compared to sample yield (4.3). The energy ratio rises with yield generation, but yield per unit of energy is low. A negative net energy balance exists. The research advises increasing potato output to meet energy ratios. Potato farmers may save money, minimize environmental impact, and increase productivity by improving energy efficiency.
Internet of Things (IoT)-Driven on Evaporative Cooling System for Tropical Greenhouse Environmental Control
Authors: Alhaqi M A D , Nugroho A P , Prasetyatama Y D , Sutiarso L , Dzaky M A F 
Published: February 2024

Abstract
The impact of climate change on tropical agriculture can be mitigated by using controlled environmental conditions in tropical greenhouse buildings with evaporative cooling. Precision agriculture can be applied by adopting technology based on the Internet of Things (IoT) with easy access and real-time monitoring. A study has been conducted to design and manufacture an IoT-based evaporative cooling control system for cultivating horticultural crops in tropical greenhouses. The system consists of an environmental monitoring node and an air cooler actuator control node. Data temperature, relative humidity, and the response of the control actuator can be monitored in real-time via a cloud server. The study also discusses Vapor Pressure Deficit (VPD) as an important factor that needs to be considered in controlling greenhouse environmental conditions. The study used a linear regression test, validation test, analysis of VPD, calculation of the accuracy of the evaporative cooler, as well as evaluation of packet loss.
Evaluating urban mini plant factories: engineering and software cost perspectives for agriculture sustainability
Authors: Wisdayanti B G , Nugroho A P , Sutiarso L , Falah M A F , Dzaky M A F 
Published: February 2024

Abstract
Precision agriculture serves as a crucial solution to address the challenges of food security and agriculture sustainability. It provides significant benefits and enables effective monitoring of agriculture throughout the entire supply chain using a technology-driven approach that prioritizes internet connectivity and leverages big data. A noteworthy application of precision agriculture is the Mini Plant Factory, where plants are cultivated in closed systems with artificial lighting. The development of the Mini Plant Factory requires an economic feasibility analysis as a determinant of technology viability before widespread implementation, aiming to promote agriculture sustainability. The Software Cost Estimation Model (SCEM) assesses software development’s cost and time requirements. Engineering economics evaluates economic feasibility using metrics like NPV, BCR, IRR, PBP, and BEP methods. Function Point Analysis for UMPF software development estimates a cost of Rp 33,052,414, equivalent to 1,311 man-hours. Investment feasibility analysis considers the utilization of UMPF as viable, with an NPV of IDR 46,938,615, BCR of 1.08, IRR of 28%, and projected profitability within four years. Precision agriculture strategically addresses complex agricultural challenges, fostering sustainability with innovations such as the UMPF. The SCEM and engineering economics confirm the feasibility and rationale for implementing UMPF technology, providing essential insights for sustainable agricultural practices.
Analysis of some variables affecting the marketable surplus of wheat production farms in Iraq
Authors: Abd Almajeedl S M , Kadhim Z R 
Published: February 2024

Abstract
The change in the familiar features of the markets for selling the wheat crop in Iraq is one of the most important problems facing wheat farmers in Iraq. Where that surplus is sold among its various distribution channels in the country. The research aims to identify the most important economic and social factors affecting the marketable surplus of wheat farms in Baghdad governorate for the agricultural season 2023. The study was based mainly on the primary data of a simple random sample of a total of 50 wheat farmers in Baghdad governorate distributed among the various agricultural units of the governorate. The data required for the study were collected through a questionnaire prepared to achieve the research objective. The estimated results indicated that the marketable surplus of the wheat crop in the farms of the study sample is affected by each of the variables: the quantity of crop production, average selling price, in-kind deductions, harvest and collection loss, and family consumption, where the significance of these factors proved at different statistical levels, while there were no significant differences in the effect on the marketable surplus of wheat in relation to the cultivated area variable in all the estimated functional formulas.