bluuebunny/crossref_metadata_2025_split huggingface dataset:
Analysis of the carrying capacity of the Krueng Langsa river basin based on the water management criteria
Authors: Iswahyudi  , Rosmaiti  , Fitriyani  , Fauzia Arisna 
Published: June 2023

Abstract
Langsa Municipality is often hit by floods every year. This event happened because the Krueng Langsa river water overflowed. This indicated that the function of the Krueng Langsa watershed has decreased. The purpose of this study was to determine the condition of the Krueng Langsa Watershed as seen from water management indicators, and to evaluate the carrying capacity of the Krueng Langsa watershed. This research was conducted in the Krueng Langsa watershed, Langsa Municipality, which was carried out from October to December 2021. This research was conducted in six stages, namely: preparation, field survey and data collection, data processing, data analysis, and research results. The analytical method used is based on the Regulation of the Minister of Forestry of the Republic of Indonesia Number: P.61/Menhut-II/2014 concerning monitoring and evaluation of watershed management based on water management criteria. To find out the water system, it is done by observing the 5 parameters observed, namely the Flow Regime Coefficient (KRA), Annual Flow Coefficient (KAT), Sediment Load (MS), Flooding and Water Use Index (IPA). These five parameters have their respective weights, scores, and values. The results showed that the KRA value was medium class category, the KAT value was the low class category, the MS value was the low class category, the flood value was in the very high category and the IPA value was in the medium class category. The total of the final values obtained from the 5 observed parameters obtained a value which indicates that the carrying capacity of the Krueng Langsa watershed based on water conditions is included in the medium class category.
Enzymatic Saccharification of Purple Sweet Potato Flour by α-Amylase, Xylanase, Mannanase and Amyloglucosidase for Liquid Sugar Production
Authors: Yuansah Sunrixon Carmando , Laga Amran , Pirman  
Published: June 2023

Abstract
The purple sweet potato starch was the only carbohydrate component that was converted to its monomeric sugar during the conventional saccharification process, while the fiber remained because α-amylase and amyloglucosidase only act on the α-1,4 and α-1,6 glycosidic bonds in starch. To overcome this, xylanase and mannanase are used to convert hemicellulose to monomeric sugars. The optimal conditions in the process must be known to achieve optimal liquid sugar yield. The purpose of this research was to determine how different enzyme types, times, and their interactions affected the total sugar and dextrose equivalent of liquid sugar produced. This study was carried out by first producing purple sweet potato flour and then generating liquid sugar enzymatically. According to the study’s findings, the treatment combining α-amylase and xylanase was the best combination of enzymes in the liquification, with total sugar reaching 90.83 grams/L. In the saccharification process, the best interaction treatment was α-amylase, xylanase, and AMG with 48 hours of saccharification time (171.37 g/L). After 48 hours of saccharification, the sugar concentration reached its highest point and then fluctuated. The polymerization of monosaccharides under acidic conditions, heat, and the presence of water resulted in a decrease in total dissolved sugar concentration.
Reduction of caffeine levels in the process of clarified coffee using the centrifugation
Authors: Sulaiman I , Marsyanda  , Erika C 
Published: June 2023

Abstract
The development of coffee drinks continues to develop along with the large variety of coffee drinks with various flavors and the process of making coffee drinks. Coffee drinks contain very high caffeine, but on the other hand, coffee has a distinctive taste and multiple benefits, one of which is protecting the body from free radicals caused by antioxidants. However, some coffee lovers are just the opposite unable to enjoy coffee because of the high caffeine content. Therefore research is carried out on making coffee that can reduce caffeine levels so that everyone can enjoy that coffee drink. Reducing caffeine levels can be done in various ways, one of which is the centrifugation process; this process is in line with the process of making clear coffee drinks with physical methods. This research was conducted to ensure that clear coffee produced by the centrifugation method can reduce caffeine levels. Reducing caffeine levels is carried out in Arabica Gayo Specialty Coffee with a roasting level factor (light, medium, dark), Caffeine levels before roasting at light (1.57mg/g), medium (1.59 mg/g), and dark (1.24 mg/g). Caffeine after centrifugation environment 0,480 until 1,497 mg/g in 150 ml. This study found that the roasting rate and sedimentation process will produce a more transparent coffee color and a lower amount of caffeine.
The functional properties of starch from arrowroot (Maranta arundinacea) tubers using Microwave Assisted Extraction (MAE)
Authors: Harni M , Rini  , Suliansyah I 
Published: June 2023

Abstract
Arrowroot tuber is a type of tuber that has not yet been widely cultivated by people. This tuber provides quite high starch in the rhizome. In addition, this tuber also contains functional compounds that become the source of polyphenols and have the function as antioxidants. Functional compounds from tuber starch can be preserved for a long time if the extraction process is carried out properly. One of the modern extraction methods that can be used to extract this starch is Microwave Assisted Extraction (MAE). This extraction does not need heat to work but it uses electromagnetic waves instead. Treatment E (4 minutes extraction time) had the highest data from each observation, namely swelling 1993%, solubility 91.52%, water absorption 83.98% and oil absorption 133.86%.
The characteristic of chili sauce with kolang kaling (Arenga pinnata) addition as thickener
Authors: Anggraini T , Siski F , Yenrina R 
Published: June 2023

Abstract
This study aimed to determine the effect of adding kolang-kaling pulp to the characteristied of chili sauce physically and chemically. The design used in this study was a completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study were the addition of kolang-kaling pulp at various concentration; A (0%), B (5%), C (10%), D(15%), E(20%). The research data were statistically analyzed by Analysis of Variance (ANOVA) and continued with Duncans’s New Multiple Range Test (DNMRT) analysis at a 5% significance level. The results showed that the difference in the concentration of kolang-kaling gave a significant effect on the value of viscosity, water content, ash content, antioxidant activity, vitamin C content, pH value, total dissolved solids, taste and color. The best concentration of kolang-kaling in making chili sauce is at a concentration of 20% with an average viscosity value of 7273.33 Cpas, water content 69.00%, ash content 0.88%, antioxidant activity 37.01%, vitamin C content 32.37 mg/100g, pH value 3.89, total dissolved solids 22.40%, preference for color 3.20, aroma 3.40, taste 3.80 and texture 3.85 and total plate number 3.3 x 103 CFU/mL.
The Comparative Effect of MOCAF (Modified Cassava Flour) and Corn (Zea mays L.) Flour on the Characteristics of Chiffon Cake
Authors: Novelina  , Aisman  , Ramadhani AS 
Published: June 2023

Abstract
MOCAF is the result of processing cassava flour by fermentation, so it has better physicochemical characteristics than cassava flour. Often used as a substitute for flour in food processing, but the protein content is low. The use of MOCAF to make cakes needs to be mixed with other flour, such as corn flour to increase the protein content of cakes. This study aims to determine the effect of a mixture of MOCAF and corn flour on the characteristics of the resulting chiffon cake. Observations were made on the physical, chemical, sensory, and microbiological properties. Based on the analysis of physical, chemical, and sensory tests (color, aroma, taste, and texture) chiffon cake with a ratio of 70% MOCAF and 30% corn flour was the best treatment with moisture content (32.96%), ash (1.31). %), protein (6.34%), fat (17.14%), carbohydrates (42.20%), fiber (2.64%), a ratio of chiffon cake (93.76%), swelling power (78, 82%), color (83.45oHue), hardness (4.25 N/Cm2), microbes (3.83 log CFU/g), and mold (2.46 log CFU/g).
Physical properties of long jawed mackerel fish (Rastrelliger kanagurta L.) balls with added concentration of canna starch (Canna edulis Kerr.)
Authors: Widaputri S , Herdiana N , Sapta Zuidar A , Susilawati  
Published: June 2023

AbstractCanna starch can be used in place of tapioca as a meatball filler, as fish meatballs are among the dishes that require filler. The purpose of the research was to determine the canna starch concentration that produces mackerel fish balls with the optimal physical properties. In this experiment, a completely randomized block design (CRBD) was used with a single factor, the concentration of canna starch. Seven concentrations of canna starch (w/w) were used as treatments: control with tapioca, 5%, 10%, 15%, 20%, 25%, and 30%. In this research, physical testing and fish ball production were utilized. The acquired data were analyzed statistically using the Bartlett and Tuckey test, the ANOVA test, and the High Significant Different test at the 5% significance level. The best addition of canna starch was determined to be treatment P1 (5%) with a hardness value of 277.75 N, a springiness value of 14.55 mm, and a cohesiveness value of 1.06.
Study The Effect Of Sweet Potato Paste As A Substitute Ingredient In Steamed Brownies
Authors: Dameswary Amarilia Harsanti , Hartati Puji , Nur Hasnah AR 
Published: June 2023

Abstract
Brownies with the addition of sweet potato paste are a diversification food and to reduce the use of wheat flour. The purpose of this study was to determine the effect of adding sweet potato paste on the characteristics of steamed brownies. The sweet potatoes used are local sweet potatoes from Bangka Belitung, then the sweet potatoes made into paste as a substitute for making brownies. The substitution level were 0%, 20%, 30%,40%, and 50%. The results showed that the substitution 50% had a significant effect on the moisture content (37.70%) and ash content (1.32%). Based on the panelists’ assessment, the highest value on the parameters of taste (4.38), color (4.42), aroma (4.45) preferred the addition of 50% sweet potato paste. Meanwhile, in the texture parameter, the panelists preferred brownies without the addition of sweet potato paste, which was 4.79.
Supplementation of Javanese Long Pepper Extracts into Sucrose-Free Hard Candy for Improving Antibacterial Activity against Streptococcus mutans
Authors: Supriyanto  , Mojiono M , Ambarwati Y 
Published: June 2023

Abstract
Hard candy was made from the mixture of sucrose, glucose, and water. However, the excessive intake of sucrose can cause serious dental problems such as dental caries. Sucrose in hard candy formula is replaceable, using xylitol with the calory content of 40% lower than sucrose, while it also supresses the bacterial growth of Streptococcus mutans causing dental caries. Hard candy functionality is improved by addition of Javanese long pepper extracts containing various chemicals such as alkaloid, saponin, and piperin found up to 4-6%, and they exert antibacterial activity. This current work characterized the quality (i.e., color, pH, solubility time, sensory) of sucrose-free hard candy supplemented with Javanese long pepper extracts, and evaluated the antibacterial effect against Streptococcus mutans causing dental caries. The experiment followed a non-factorial completely randomized design consisting of different proportions of xylitol and glucose: 0:50, 30:80, 35:85, and 20:90, carried out at triplicates. As a result, the higher concentration of xylitol positively affected the characteristics of sucrose-free hard candy, including color, pH, and sensory properties. In addition, the concentration of xylitol showed positive impact to inhibition of Streptococcus mutans.
Antioxidant activity and physicochemical composition of coffee pulp obtained from three coffee varieties in Aceh, Indonesia
Authors: Rohaya S , Anwar S H , Amhar A B , Sutriana A , Muzaifa M 
Published: June 2023

Abstract
This study aims to analyze the antioxidant activity and physicochemical composition of coffee pulp from the three coffee varieties in Aceh Province. This research is exploratory. The pulp of arabica, robusta, and liberica coffee was sun-dried to produce cascara. The properties of cascara including antioxidants, total soluble solids, total titratable acidity, pH, moisture content, ash content, fat content, protein content, crude fiber, and total phenol were evaluated. The results showed that the pulp of arabica, robusta, and liberica coffee could reduce free radicals using the DPPH method with a very strong intensity, where the IC50 produced was ranged 33.95 to 44.94 ppm (very strong category ≤ 50 ppm). The results of the physicochemical analysis included for total soluble solids (TSS) at 0.83 − 16.00°Brix; total titratable acidity 0.001− 0.160%; pH 4.68 − 5.59; moisture content 67.61−79.49%; ash content 1.39 − 3.74%; fat content 0.3 − 1.01%; protein content 4.08 − 7.88%; crude fiber content 13.79 − 38.51% and total phenol 21.99 − 80.00 mg GAE/100g sample. These results can be the basis for diversifying the utilization of coffee pulp waste into useful products such as functional drinks like cascara and kombucha.
Analysis of Heavy Metals on Various Refilled Drinking Water Depots Circulated In Limapuluh Kota Regency, West Sumatera Province by Inductively Coupled Plasma (ICP) Methods
Authors: Fajri P Y , Putri N E , Agustina  , Desminarti S 
Published: June 2023

Abstract
Heavy metal pollution of drinking water has been a major problem in the worldwide. Indonesian National Standarditaion has set the limits for heavy metals contamination in mineral water and bottled drinking water. This study was designed as a cross-sectional field observational study conducted among six refilled drinking water depots and one bottled drinking water in Limapuluh Kota Regency, West Sumatra Province. This study aimed to analyze the levels of chemical contamination, especially heavy metal contamination, which were Mercury (Hg), Cadmium (Cd), Lead (Pb), Chopper (Cu), and Zinc (Zn). Metal contamination was analyzed in 6 drinking water depots and one bottled drinking water sample using Inductively Coupled Plasma (ICP) spectrophotometry method. The result shows that there are 24 metals contained in the sample. Five types of heavy metals are highly toxic: Hg, Cd, Pb, Cu, and Zn. Refilled drinking water depot samples studied in Harau District area were containing heavy metals that exceeded the standards set in SNI 01-3553-2006 state that 0.005 mg/L for Pb, max. 0.5 mg/L for Cu, max. 0.003 mg/L for Cd, max. 0.001 mg/L for Hg, and no content for Ag and Co. In the result were; Lead (Pb) in sample A (0.0079 mg/L), B (0.0103 mg/L), C (0.0070 mg/L), D (0.0061 mg/L), E (0.0094 mg/L), F and G (0.0073 mg/L); Cadmium (Cd) in sample A (0.0052 mg/L), C (0.0035 mg/L), D (0095 mg/L), E (0.0063 mg/L), F (0.0049 mg/L), and G (0.0059 mg/L). Only one water sample was still at allowed levels of contaminant Cd in sample water B (0.0025 mg/L). While, all samples contained excess Pb. Meanwhile, six water samples contaminated by Cd were within unacceptable limits. While metal contamination such as Hg (not available), Cu (0.0148-0.0038 mg/L), and Zn (0.0293-0.0643 mg/L) are still at the allowed levels.
Comparison Effect of Cisokan Rice Flour and Cornstarch on Quality Characteristics of Snack Foods Extrudate with Protein Sources of Bilih Fish (Mystacoleucus padangensis)
Authors: Refdi C W , Ismed  , Rasdiana F Z , Dewi R K , Rahmadoni J , Suryani I P , Ramadhani A , Monica D , Rahmadani O 
Published: June 2023

Abstract
The extruded snacks are snacks that are processed by extrusion from flour materials with the addition of other ingredients through the frying process or without frying. Generally, extruded snack products are low in protein. The protein content of extruded snack products can be increased by adding Bilih fish. This study aimed to determine the Cisokan rice flour and cornstarch ratio to the quality characteristics of extruded snacks. This study used a Completely Randomized Design (CRD) method with five treatments and three replications. The data obtained were analyzed using ANOVA and further tested with DNMRT at a significance level of 5%. The treatment used was the ratio of Cisokan rice flour and cornstarch, namely: A (95:5), B (90:10), C (85:15), D (80:20), E (75:25). The results showed that the ratio of Cisokan rice flour and cornstarch at various concentrations gave a 5% significant level effect on the physical properties (hardness and color), and proximate (moisture, ash, protein, fat, and carbohydrate content).
Store or not to store: a comparative study on the physicochemical properties of pumpkin
Authors: Rosales R , Photchanachai S , Khanobdee C , Boonyaritthongchai P , Wongs-Aree C 
Published: June 2023

Abstract
The nutritional value of postharvest pumpkin is affected by different factors, including storage which can maintain or reduce quality. This study was conducted to determine the influence of storage on the physicochemical properties and antioxidant capacity of pumpkins. Storage of raw pumpkins under room temperature (28 ± 2 °C and 60 ± 5% RH) conditions for 20 days was beneficial without unfavorable effects on the fruit weight, flesh thickness, dry matter (DM), and total soluble solids (TSS). Storage changed the pulp color from yellow-orange to orange. Likewise, the rind became orange with a white substance on the surface from mixed colors of green and yellow. Storage positively increased total sugar contents by 10 folds compared to non-stored raw pumpkins. However, storage adversely affected the total flavonoid contents, which resulted in the content’s decline. Additionally, the antioxidant capacity (2,2-diphenyl-2-picryl-hydrazyl (DPPH) scavenging radical activity and Ferric Reducing Antioxidant Power (FRAP) assays) exhibited lower values in stored pumpkins. In addition, it would hold the fruits for 20 days avoiding surplus supply in the market, sweeter pulps, and reasonable antioxidant capacity, and a suitable mitigation strategy for postharvest loss.
Characterization of charcoal briquettes made from rubber rods and coconut shells with tapioca as an adhesive.
Authors: Hamzah F , Fajri A , Harun N , Pramana A 
Published: June 2023

Abstract
Briquettes are biomass used as alternative household energy to replace LPG. One of the materials for making briquettes is rubber rods and coconut shells because they contain cellulose and lignin. The goal of this study is to combine raw materials for rubber rods and coconut shells with high-quality tapioca adhesive in order to produce charcoal briquettes with the best properties in accordance with SNI No. 01-6235-2000. In this study, five treatments of three tests were used in a completely randomized design. Rubber rods and coconut shell charcoal were used in this study’s treatment in ratios of 90:10, 80:20, 70:30, 60:40, and 50:50. The briquette analysis results show that the briquette treatment comparison affects the test of water content value, ash content, evaporating substance content, bound carbon, and calorific value. BKTK5 treatment is a 50/50 blend of rubber rod charcoal and coconut shell charcoal with the same weight as charcoal (23.75 g). BKTK5 is the best treatment, with a water content value of 4.87%, an ash content value of 3.56%, an evaporating substance content value of 4.76%, a bound carbon value of 86.81%, and a calorific value of 8082.29 cal / g.
The effect of roasting Toraja Arabica coffee with a fluidized roaster on the antioxidant and proximate content
Authors: Astuti  , Machmudah S , Winardi S , Manalu L P , Atmaji G , Widodo W E , Hartono L K , Komariyah K , Alfa M N , Kurniasari I 
Published: June 2023

Abstract
The purpose of this study was to determine the effect of roasting on antioxidant activity and proximate values (moisture content, ash content, protein, fat, and carbohydrate content). The proximate test method refers to Indonesian National Standard 01-2891-1992, and the antioxidant analysis uses the DPPH method. The Toraja coffee used is included in the type of Arabica coffee. Green coffee is roasted using a fluidized roaster with a medium roast level at process conditions: temperature 217 C and time 15 minutes. After roasting for total protein, proximate sample content increased from 9.49% to 11.62%, and moisture content decreased from 7.75% to 1.47%. Antioxidant content was analyzed using coffee samples extracted with water and ethanol solution. The study of water solvent showed that the antioxidant activity after roasting decreased from 5.63 M BHA/g to 4.37 M BHA/g. In contrast, the antioxidant content with ethanol solvent was 12.76 M BHA/g before roasting and 8.94 M BHA/g after roasting. These values indicate that the roasting heat affects Toraja Arabica coffee’s antioxidant and proximate activity.
Weed species composition of different peat areas under pineapple plantation in Muar, Johor.
Authors: Noorsuliyana M N , Noor N M , Rahman S M A , Aani S N A 
Published: June 2023

Abstract
Weeds is the biggest challenge for pineapple production as competing for natural properties such as nutrient, water, sunlight, shelter and others which provided for the pineapple and also act as a host for pest attack. Improper weed management could cause severe weed infestation and reduce pineapple yield specifically in peat soils compared to mineral soils. Peat soils has excellent moisture holding, aeration and physical characteristics for weed germination. Since weed germination was influenced by agronomic changes, this study was conducted to examine weed species composition infested peat soils due to very limited study pertaining this issue. Study was carried out at three different peat areas of pineapple fields in Mukim Ayer Hitam, Muar, Johor. Experiment was done according to the quantitative survey method by using standardized quadrat. Surveying was done several weeks upon herbicides spraying. Broadleaves dominated peat areas compared to grasses, sedges and ferns at all sampling locations. Asystasia gangetica was found as most dominant weed species recorded more than 40% in peat soil regardless the surveyed locations. Asystasia gangetica adapted well in peat soil due to creeping root that remain robust. Proper documentation of dominant weed species infested pineapple plantation particularly in peat soil will be the key tool for sustainable weed management.
Techno-economic studies of threshing green beans (vigna radiata) using power thresher.
Authors: Yulianto K , Santosa  , Andasuryani  , Noviska E 
Published: June 2023

Abstract
Green bean threshing is one of the most important steps in the cultivation and processing of green beans. However, in practice, many problems are found that affect the level of economy and efficiency. This study aims to analyze the techno-economics of threshing green beans using a multipurpose threshing machine, namely the power thresher. The research method used involves a technical approach, economics, and statistics. The results showed that the green beans with a moisture content of 16.56% and an average feeding capacity of 388.88 kg/hour had an average threshing efficiency of 94.67% and a percentage of damaged green beans of 2.96%. Based on the results of research on parameter-technical parameters and statistics, it shows that there is an influence of moisture content on threshing green beans. In addition, for economic parameters, the basic cost for threshing green beans with a moisture content of 16.56% is Rp 255.30 per kg, with a break-even point of 21,076,738 kg per year. It can be concluded that, the lower the moisture content of green beans, the higher the economic value produced. In addition, the low moisture content makes the machine have a high level of efficiency.