bluuebunny/crossref_metadata_2025_split huggingface dataset:
Heat transfer analysis in a heat exchanger with two coaxial tubes for sustainable aseptic processing of foods
Authors: Supriyanto G , Rahardjo B , Suparyanto T , Hidayat A A , Pardamean B 
Published: October 2023

Abstract
Thermal-based approaches in food sterilization techniques principally utilize the heating process until the desired sterilization level of the food can achieved. More specifically, aseptic processing allows for a more cost-effective and time-efficient method for preserving food without degrading the food quality. In this work, we propose a heat transfer analysis of a scraped surface heat exchanger with two coaxial tubes that provides a simplified prototype of a sustainable aseptic processing system. The heat exchanger is installed with scraped blades to allow a stirring mechanism that can only oscillate back and forth at certain angles called oscillating angles. In this simulation, water and solid food particles are put in the system. Moreover, simple regression models are used to find the relation between the mechanical properties of the stirring process with the heat transfer properties. Therefore, experimental data of the temperature and heat transfer coefficient during the heating are used for model fitting. The model fit shows that the angle, frequency, and velocity of the stirring affect the temperature trend and the heat flow rate inside the system. Establishing a comprehensive heat transfer modelling can help to improve the traditional sterilization approach to focus on optimizing energy efficiency and reducing environmental impacts.
Utilization of dragon fruit (Hylocereus polyrhizus) peels waste as a natural dye
Authors: Hariadi H , Nissa R C , Anggara C E W , Hidayat  , Ferdiansyah A E , Rifqi M 
Published: October 2023

Abstract
Dragon fruit has many functions and benefits for the health of both the fruit and the skin. One of the waste products of dragon fruit that has not been fully utilized is the skin of the red dragon fruit. The anthocyanin pigment that gives color to the red dragon fruit is found in the peel. Maltodextrin encapsulation is one of the methods used to preserve anthocyanin pigments. Therefore, the purpose of this study is to make anthocyanin powder from the skin of the red dragon fruit using the encapsulation method as a food coloring and to ensure an ideal concentration of maltodextrin for the physical and chemical properties of the powder. The experimental design used a one factor Completely Randomized Design (CRD) with the addition of 10%, 20%, 30%, and 40% maltodextrin concentrations. Analysis of the product involves measurements of color saturation, yield, water content, and total anthocyanin. The outcomes demonstrated that the chosen powder from the four treatments was obtained with the addition of maltodextrin at a concentration of 30% with a color intensity of 58.45 L*, color a* of 11.77, color b* of 15.53, yield of 50.344%, water content of 7.847% and total anthocyanin of 148.240 ppm.
Effect of deodorization temperature on the making of red palm oil mayonnaise as tropical plantation products
Authors: Ayu D F , Pratama J P , Johan V S , Dewi Y K , Hamzah F H 
Published: October 2023

Abstract
Mayonnaise from red palm oil is a food product that aims to increase added value of the tropical plantation commodity. Characteristics of red palm oil can be improved through deodorization process during refining. The deodorization is a distillation process of separating odor by using vacuum steam so that the odor components evaporated. This study aims to determine the appropriate deodorization temperature for the red palm oil’s chemical and mayonnaise sensory. Treatments in this study were deodorization temperature, namely MSD1 (120 °C), MSD2 (130 °C), MSD3 (140 °C), and MSD4 (150 °C) with a heating time of 1 hour. Data were statistically analyzed using analysis of variance and then continued with Duncan’s New Multiple Range Test at a 5% level. The results showed that the best treatment was MSD1 with a total carotene of 909.62 mg.kg−1, 670.00 ppm total tocopherol, 0.61 mg.mal.kg−1 thiobarbituric acid, and 1.05 meq.O2.kg−1 peroxide value. The MSD1 mayonnaise had the color index 55.54 for L* value, 11.42 for a* value, 46.15 for b* value, and the hedonic assessment of the mayonnaise was preferred on color, aroma, and taste but somewhat favored with a description of the color slightly red, not rancid, and tasted of red palm oil.
Analysis of physical quality and proximate test of cookies with substitution of belor flour (eel and moringa leaves) as snacks
Authors: Oppusunggu R , Manalu M , Suharti N , Aulia S A 
Published: October 2023

Abstract
Background: Snacks are foods that are consumed between main meals. One of the foods that is very famous and has the potential to be used as a snack that is rich in nutrients is pastries or cookies. In this study, cookies made from eel and moringa leaves, which are food plants and are high in nutrients, grow fast, are resistant to extreme hot conditions, come from tropical and subtropical regions. Purpose: to analyze the physical quality and nutritional content of cookies by substituting belor flour (eel and moringa leaves). Eels are animal protein which is higher than other fish. Eels live in shallow and muddy waters, lakes with a depth of less than 3m, with a silt content of 80%. Methods: This study was an experimental study with 3 treatments. Results: Physical tests include color, aroma, texture, taste. Proximate test: ash content 7.44%, moisture content 2.89%, carbohydrates 68.6%, fat 0.14%, crude fiber 6.63%, protein 14.3%. Conclusion: The most preferred cookies are eel and moringa substitutions, each as much as 5 gr. Moringa plants really need to be cultivated because they can be used as a basic ingredient for making other food products.
Optimization of pectin extraction from cacao pods using microwave assisted extraction (MAE) as a sustainable method for on-farm waste utilization
Authors: Wulandari R , Suyatma N E , Budi F S , Utami R R 
Published: October 2023

Abstract
Cacao pods are the main waste of cacao on-farm processing that contains pectin. Generally, it is utilized for culinary purposes due to its gel-forming characteristic. Cacao pod pectin extraction was conducted by the MAE method using citric acid as a solvent. This study aims to determine the most appropriate optimum conditions from determined parameters of solvent pH and solvent-to-substrate (S/S) ratio using Response Surface Methodology (RSM) with yield as a response. There are two phases in this research, namely the preparation of cacao pod powder and pectin extraction from cacao pod powder with variations in the pH and S/S ratio of each 1.0; 1.5; 2.0 and 15:1; 20:1; 25:1 (v/w). This research confirmed that optimal conditions were reached at S/S ratio 21.57:1 (v/w) and pH 2.0 with a yield of 3.51%. Then, it was evaluated by comparing to commercial pectin for its degree of esterification (DE) and moisture content (MC). This experiment concluded that MAE technique is a potential method for sustainable pectin extraction. It can be applied on a larger scale due to shorter extraction time with fewer requirements for solvent and industrially more acceptable regarding the environmentally friendly.
Development of ready-to-drink almond milk coffee as a novel alternative of vegan food
Authors: Lydia  , Surya R 
Published: October 2023

Abstract
Coffee is a popular drink among the productive young generation. In consuming coffee, consumers often add cow’s milk to reduce the bitter and sour taste that is too strong in coffee. The high use of milk from animal sources causes an increase in the livestock sector accompanied by land and water use and global warming. This study aims to develop a plant-based ready-to-drink almond soy milk coffee drink with a quantitative approach in the form of Kano Model, Quality Function Deployment, and sensory test in the form of hedonic test and simple ranking test. Based on the results of the study, it was concluded that milk coffee with the use of almonds is one of the most important attributes for consumers to produce creamy milk coffee, where formula 2 with a ratio of almond paste: isolated soy protein = 70:30 is the optimal formulation and meets the consumer acceptance.
The shelf life of smoked catfish coated with edible coating chitosan with an addition horticultural product (red ginger and red galangal) essential oil using the acceleration method
Authors: Efendi R , Harahap N A , Ayu D F , Saputra E , Nopiani Y 
Published: October 2023

Abstract
This study aimed to calculate the shelf life of smoked catfish coated with edible coating chitosan, red ginger, and red galangal essential oil. The smoked catfish was kept for 30 days at three different temperatures, i.e., 30, 35, and 40°C, and the sensory evaluations of rancidity and thiobarbituric acid (TBA) values of the smoked catfish served as the criteria monitored during the storage process. The obtained data were analyzed using linear regression to show the relations between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of smoked catfish to compare the decline in the quality of the smoked catfish. The result showed that the smoked catfish coated with edible coating chitosan and red ginger had a shelf life of 32.90 days at a temperature of 30°C with the regression equation y = 2529.6x + 4.3342, and the smoked catfish coated with edible coating chitosan, red ginger, and red galangal essential oil was 37.10 with the regression equation y = -3085.1x + 6.039. For the next research, it is necessary to research on the effect of red galangal essential oil on the shelf life of smoked catfish.
Comparative analysis of volume and growth trends of grain production and world population
Authors: Darmanyan A P , Maignan Sch , Bogdanov S I , Novoselova O V , Kucher D E , Ali Abdelraouf M 
Published: October 2023

Abstract
The methodology of their use in dimensionless form by means of the values

Y
=

Y

(
t
)

Y

(

t
0

)

, which represent the ratio of the real value of the examined value of the current year Y (t) to the value of this value in 1961 Y (t
0), was proposed for the World Bank data on the world population statistics and the volume of grain production by the world countries for the period 1961-2021. Based on the analysis of dimensionless time series Y we found mathematical models of the growth of world population and the growth of grain production. It is shown that during this period the world population growth was linear, and the world grain production growth was non-linear quadratic dependence, and the grain production growth rate for the period 1961-2020 exceeded almost 1.6 times the world population growth rate. Using the Pareto principle 13 countries of the world have been identified, which in 2020 provided 80% of the total volume of grain production in the world, and among these countries such four countries as China, United States, India and Europe gave 55% of the total volume of grain production in the world.
Purification of pecan shell liquid smoke using the distillation method to separate polycyclic aromatic hydrocarbons (PAHs)
Authors: Hasibuan R , Pane F B S , Sianipar M A , Fazillah R 
Published: October 2023

Abstract
Pecan (Carya illinoinensis) is one of the macadamia nuts that is used as a source of oil and spices. Its shell is an organic waste that is not utilized optimally. Pecan shells can be the raw material to produce liquid smoke to minimize waste. Liquid smoke obtained from the pyrolysis pecan shell contains antibacterial and antioxidant compounds. Liquid smoke purification is performed to remove polycyclic aromatic hydrocarbons (PAHs) and tar to obtain clear yellow liquid smoke. The purification is carried out by a distillation process with temperature variations of 150 °C, 175 °C, and 200 °C. The distillation process time is varied by 30, 60, and 90 minutes. The phenol, acid, and carbonyl components determine the characteristics of pecan shell liquid smoke. At 175°C and 90 minutes, the best phenol content was 15.53%. Acid content of 7.65% was obtained at 175°C and 90 minutes. While the carbonyl content of 14.44% was obtained at 125°C for 60 minutes. Determination of liquid smoke quality by utilizing the distillation method produces grade 1 liquid smoke at 175°C for 90 minutes, grade 2 at 200°C for 30 minutes, and grade 3 at 200°C for 90 minutes.
Antimicrobial properties of lactic acid bacteria from fermented palm sap against E. coli and S. aureus growth
Authors: Efendi R , Rahmayuni  , Rossi E , Zalfiatri Y 
Published: October 2023

Abstract
Palm sap produced from tapping can be a growing place for lactic acid bacteria (LAB). Palm sap has a lot of carbohydrate content, such as sucrose, fructose, and glucose, which can be a source of nutrition for the growth of microorganisms such as LAB). The result of LAB metabolism that is formed can be in the form of organic acid acids that can act as antimicrobial compounds. LAB have been isolated from fermented palm sap. This study aimed to determine the antibacterial properties of LAB from the fermentation of palm sap against E. coli and S. aureus using the well-agar diffusion method and the paper disc diffusion method. The study showed that LAB isolates (Lactobacillus A1, A6, B12, C1, and C4) and cell-free supernatants have antibacterial activity against E. coli and S. aureus. LAB antibacterial properties using cells with a clear zone diameter against E. coli ranges from 8.03 to 0.58 mm, and S. aureus inhibition zone diameter ranges from 9.13 to 11.16 mm. The antimicrobial activity of LAB using cell-free supernatants against E. coli ranges from 4.59 to 5.01 mm, and the diameter of the inhibitory zone against S. aureus ranges from 4.34 to 5.79 mm. From these results, LAB isolated from fermented palm sap can potentially be probiotics.
Characterization, phytochemistry screening and acute toxicity of Allium cepa fermented
Authors: Rohani A S , Rudang S N , Daulay R N , Hanum T I , Juwita N A 
Published: October 2023

Abstract
The health benefit of Allium cepa could be obtained through processing using fermentation technique. This study aimed to obtain standardized fermented onion extract as raw material for medicinal preparations. In addition, this study determined the different content of secondary metabolites of unfermented and fermented Allium cepa then the acute toxicity was conducted to know the LD50.of Allium cepa fermented extract. Fermentation was done by saving the Allium cepa in a fermentation machine for 15 days at a temperature of 50-80°C. Allium cepa fermented was extracted by maceration using ethanol. Allium cepa fermented extract was characterized and tested for phytochemical screening. The characterization showed that the fermented extract of Allium cepa contained 3.47% of total ash, 0.39% of acid-insoluble ash, 15.51% of water-soluble, and 18.14% of ethanol-soluble. Phytochemical studies showed alkaloids, flavonoids, saponins, glycosides, and terpenoids in the unfermented Allium cepa extract while the Allium cepa fermented extract contained Flavonoids, Glycosides, and Triterpenoids. The LD50 of Allium cepa fermented extract was included as the preparations with a toxicity level of 6 (non-toxic). It showed that Allium cepa fermented extract has a stability-tested extract and included non-toxic criteria.
Physicochemical characteristics of carrageenan flour by immersion method using Eucheuma cottonii seaweed from Takalar waters of South Sulawesi
Authors: Nur I A , Tawali A B , Asfar M 
Published: October 2023

Abstract
Indonesia consists of seas which have various types of biological resources and their environmental potential. Carrageenan is known to have high potential in the food and non-food fields. In the food division, carrageenan mostly used as a thickener and gelling agent. The most of the problems faced by seaweed farmers are not optimal processing of harvested seaweed, the seaweed tends to leave a lot of salt crystals after drying due to the absence of the immersion process before making carrageenan. The purpose of this research is to increase knowledge of the physicochemical properties of carrageenan from Eucheuma cottonii in the non-immersion method and the aquadest immersion method. Before extraction, seaweed was compared without immersion and with distilled water for 36 hours. The extraction process was carried out using 8% potassium hydroxide and then observed the physicochemical properties of carrageenan flour. The results of the study showed that the physicochemical characteristics of carrageenan were shown in the immersion method with a water content of 9.11%, ash content of 21.49%, yield of 41.96%, and viscosity of 157.33cP. The immersion method with a water content of 12.55%, yield of 30.16%, ash content of 30.84%, and viscosity of 101.67cP.
The effect of densification time on quality of Jabon Wood (Anthocephalus cadamba)
Authors: Hartono R , Sitompul H L Y , Sutiawan J , Cahyono T D , Priadi T , Diba F , Angraini R 
Published: October 2023

Abstract
Wood densification is a technique to increase the quality of low-density wood such as Jabon wood. The variation of densification time of Jabon wood will affect the quality of the wood. This study aimed to determine the effect of densification time on the physical and mechanical properties of Jabon wood. Jabon wood was densification using a hot press at 5, 10, 15, and 20 minutes at a temperature of 180 °C and a densification target of 20%. This densification wood will be compared to control wood. The results showed that the density value increased from 0.37 g/cm3 to 0.39-0.42 g/cm3, and the moisture content value was reduced to 11.57-15.12 %. There was an increase in value modulus of elasticity, modulus of rupture, and compression parallel to the grain by 31.55-48.86%, 6.65-35.33%, and 42.68-55.26%, respectively. The optimum value of this study resulted in a densification time of 10 minutes.
Environmental conditions of the north-western Pacific ecosystems: trace element accumulation in Pacific salmon
Authors: Litvinenko A V , Khristoforova N K , Danilin D D , Tsygankov V Y 
Published: October 2023

Abstract
The metals (Cu, Pb, Cd, Ni, Zn and Fe) in Pacific salmon were determined: Masu from the southeast Sakhalin Island coast, collected in 2017, Chum from the of Okhotsk and Japan Seas, collected in 2018-2019 in cages of salmon fish hatcheries and Sockey collected from two bays of the southeastern coast Kamchatka before entering the rivers, in 2021. It was established that the content of Zn, Ni, and Fe noticeably predominate in the organs and tissues of Cherry and Chum from the Sea of Japan, while Cd and Pb concentrations predominate in the organism of the Sea of Okhotsk Chum. The largest amount of copper was found in the organism of Sockey from Kamchatka bays. according to the content of toxic elements (Pb and Cd), all types of salmon meet the sanitary requirements of the Russia for seafood. Probably, the reason for the established difference is the geochemical environmental conditions formed in the closed Sea of Japan under the influence of anthropogenic and terrigenous factors, the influence of natural factors - volcanism and upwellings - in the Sakhalin-Kurilsky basin of the Sea of Okhotsk, also the increased background copper content in the Kamchatka soils because of volcanic activities.
Biodiversity of paddy insects in Northern Sumatera
Authors: Siregar A Z , Herwina H , Trisnawati I 
Published: October 2023

Abstract
Biodiversity and food security are related to four dimensions: availability, accessibility, utilization and stability. The aim the study to determine the diversity and functional roles of local insects in paddy plantation; and to knowing the interaction of environmental variables and agroecosystem management. The research was done during July-August 2022 in Sei Beraskata Villages, which trap sample point were determined diagonally (20 x 20m) by 3 plots each using 5 traps (Sweep Net=10 swings; Color Pan Trap=4 replications; Core Sampler=4 replications; Yellow Sticky Trap=5 replications; and Light Trap=1 replication) at 4 times sampling with weekly intervals. The results showed the highest individual abundance and diversity were identified from YST traps (479 individuals, 47 species), followed by LT trap (288 individuals, 14 species) and SN trap (236 individuals, 36 species), while the smallest from the CPT traps (66 individuals, 14 species). A total of pests dominated of Chironomus sp, Anopheles sp, Tetragnatha sp, Leptocorisa oratorius, and Chilo supressalis. While the smallest species of Panstenon sp, Euscyrtus concinnus, Temelucha philippinensis. The calculation of the Biological index, R1=2.70-3.25, (E=0.54-0.78), H’=2.02-2.38 and (D=0.60-0.84). Biodiveristy of paddy insects in Northern Sumatera is quite high and reflect to agroecosystem services.
Natural operation in removing waste compounds within cooking oil using corn cob as adsorbent
Authors: Haryanto B , Pelawi A , Octavia  , Sidauruk S Y , Alexander V , Tambun R , Misran E 
Published: October 2023

Abstract
Cooking oil as foodstuffs that people necessary daily, both industry and households. The high price of cooking oil encourages people to use it repeatedly. The use of used cooking oil continuously can decrease the intrinsic value of the oil and toxic. One method to enhance the quality of used cooking oil is adsorption. The effort to regenerate used cooking oil for sustainability, adsorbents from environment materials are used to adsorb components in used cooking oil in order to raise the standard of cooking oil after purification and can be processed into other products such as biodiesel. Result by this study, the effect of mass and size of the adsorbent on the contact time was observed to reduce the turbidity of used cooking oil. The adsorption process was carried out on used cooking oil with a volume of 100 ml and variations in the mass of the adsorbent from corn cobs were 2 g, 3 g, and 4 g. The size of the adsorbent was varied at 50 mesh, 70 mesh and 100 mesh. The analysis carried out are measuring turbidity of used cooking oil using a Turbidity meter, SEM-EDX and determining the adsorption kinetics model.
Environmental sustainability through the utilization of corn cobs as an adsorbent material in waste cooking oil
Authors: Haryanto B , Nasution I T , Polem A F , Sitohang O M , Tambun R , Masyithah Z , Alexander V 
Published: October 2023

Abstract
Currently, one of the foodstuffs that people need daily used cooking oil can be reused after the purification process is performed using an adsorbent in an adsorption mechanism in this case corn cob by varying the shaking speed, adsorption time, and turbidity of the waste cooking oil using a turbidity meter. This research was conducted in batches to determine the effect of optimal adsorption and reactions with corn raw materials naturally on shaking speed with variations in mass and size as well as the contact time of the adsorbent for 5 hours. The data obtained from the study indicate that the activation of the adsorbent with a size of 100 mesh and a speed of 100 rpm with a mass of 4 g, has a better surface area and adsorption capacity and affects the turbidity value of waste cooking oil which increases with longer contact between the adsorbent and waste cooking oil compared to adsorbents of 50 and 70 mesh sizes. In this study, a test was conducted using SEM-EDX to analyse the surface morphology characterization of the adsorbent by modelling of the corncob adsorbent, both in industry and households, is cooking oil.