bluuebunny/crossref_metadata_2025_split huggingface dataset:
Production process and its influence on the quality of palm sugar from various regions in South Sulawesi
Authors: Syahidah  , Furqan Rayu Surya Muh. , Akbar Muhammad Iman , Rahma Aulia Sri 
Published: September 2023

Abstract
Palm sugar is one of the Non Timber Forest Products (NTFPs) that have high economic value. The quality of palm sugar is one of the important factors that affected the success of the palm sugar business and this quality is determined by the raw materials and the production process. This research aims were to evaluate the quality of palm sugar produced in various regions in South Sulawesi and to analysis the factors that affected their quality. To achieve these aims, the sample of palm sugar product were collected from Maros, Bone, Sidrap and Sinjai Regencies and then all the samples evaluated their quality at The Makassar Plantation Product Industrial Office (Balai Besar Industri Hasil Perkebunan) according to Indonesian National Standard of Palm Sugar (SNI Gula Palma) No. 01-3743-1995. In addition, the production process of the palm sugar in every area also observed and recorded. The results show that the quality of all palm sugar produced from all regencies mostly meets the standard, except palm sugar from Sinjai Regency due to it is exceeding the maximum value of lead (Pb) content. Moreover, production process and the tools used by the community in these areas in general are the same. The production process of palm sugar begins with tapping the sap in the morning and evening. Furthermore, the sap is cooked for approximately 6-8 hours until the sap thickens and is ready to be molded. The tools used in this process such as pans, straw, sieves, molding tools in the form of coconut shells and wooden molds in the form of bricks, and firewood as fuel. Natural preservatives applied to inhibit the fermentation on the sap, locally known as tappajeng root and garcinia leaves. Therefore, it can be concluded that the production process which is almost the same in each region causes the quality of the palm sugar also almost the same and meets the quality of palm sugar in accordance with Indonesian National Standard of Palm Sugar (SNI Gula Palma).
Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products
Authors: Maharani Andi , Hasizah Andi , Tahir Mulyati M 
Published: September 2023

Abstract
Carrot (Daucus carota L) is a type of functional food plant that is often consumed by the public, one of the nutrients in carrots is β-carotene. Benefits of β-carotene for the body to prevent and reduce cancer risk. In addition, β-carotene in carrots can be added to processed products that are popular with consumers, such as meatballs. Carrot β-carotene content is formulated in processed milkfish meatballs. The purpose was to study the processing of carrots using the drying and boiling method and its application to milkfish meatball products. The results of determining the levels of β-carotene carrot flour before the product has an average of 3.80 ± 1.18 and carrot puree before the product has an average of 3.72 ± 1.08. Meanwhile, the milkfish meatball product with the addition of carrot puree had an average of 2.87 ± 0.58 and the milkfish meatball product with the addition of carrot flour had an average of 2.56 ± 1.51. From the results of the paired sample t-test it is known that there is a significant difference in the significance value between drying carrot flour and boiling carrot puree. Physicochemical test results, which the test parameters for milkfish meatball products and with the addition of carrot β-carotene, based on SNI 7266: 2017 include organoleptic tests, water content, ash content, protein content, histamine levels and microbial spruce (ALT). The data generated from the three products, namely A0: milkfish meatballs without carrot β-carotene, A1: milkfish meatballs with the addition of carrot pure β-carotene and A2: milkfish meatballs with the addition of carrot β-carotene flour, can meet the SNI 7266 standard :2017. So it can be concluded that the products of milkfish meatballs and with the addition of carrot β-carotene are suitable for consumption in society.
Flavor enhancement of decaffeinated robusta beans re-fermentation using a mucilage analog of the blend of watermelon albedo (Citrullus vulagris Schard) and sucrose
Authors: Aulia N A , Bastian F , Asfar M 
Published: September 2023

Abstract
Robusta beans have a bitter taste, sour taste, and high caffeine content. Robusta coffee contains 2.2 percent caffeine, while Arabica coffee contains 1.2 percent caffeine. The caffeine level in the coffee beans can be lowered through the decaffeinated process. Optimal caffeine extraction from coffee requires heating via the decaffeinated process. However, high temperatures and long decaffeinated times can reduce flavor due to the degradation of flavor-forming compounds, resulting in decaffeinated coffee with a weak flavor. This research aimed to enhance the flavor of decaffeinated robusta beans by re-fermentation using watermelon (Citrullus vulgaris Schard.) albedo and sucrose. The specific purpose of the study was to analyze the taste of re-fermented decaffeinated robusta beans using cupping methods caffeine levels, reduction sugar levels, and protein levels in advanced re-fermentation decaffeinated coffee using a mucilage analog of the blend of watermelon albedo and sucrose. The study consists of two factors, decaffeinated robusta beans (5% and 10%) and the amount of sucrose (5%, 10%, and 12%). Results indicate improved decaffeinated robusta beans using re-fermentation mucilage analog of the blend of watermelon albedo and sucrose with cupping test 81.75 and with the chemical characteristic of caffeine 1,05%, reduction sugar level, and 2.27% protein level. Flavor decaffeinated robusta beans re-fermentation indicated an increase with the final high score using cupping methods with the flavor produced by brown sugar, sweet potato smell and aftertaste, herbs, and advanced re-fermentation of decaffeinated using mucilage analog showed a change in the chemical characteristic of coffee.
The effect of papain enzyme concentration on the yield and clarity level of VCO
Authors: Laga A , Musdalifa M , Muhpidah M 
Published: September 2023

Abstract
VCO can be produced by the enzymatic method, which does not involve excessive heating, thereby preventing the degradation of essential compounds. One thing that needs to be considered in the enzymatic production of VCO is the enzyme storage conditions. Enzyme stability during storage can be maintained using maltodextrin coatings, but the production of enzymatic VCO is often not accompanied by the use of coatings. Therefore this study aimed to determine the effect of enzyme concentration and the use of maltodextrin coatings on the yield and quality of the resulting VCO. This research method goes through two stages, in the first stage uses a completely randomized design (CRD), which was arranged factorially consisting of enzyme concentration factors (0.5%, 1.0%, and 1.5% (w/v)). The second stage uses CRD to use a maltodextrin coating (without enzymes, enzymes, enzymes with a maltodextrin coating). The results obtained in this study were that the best enzyme concentration treatment to produce VCO was obtained at a concentration of 0.5% with the use of maltodextrin coatings based on a yield of 20.5% and a degree of clarity of 86.73. This study concludes that the treatment using enzymes with coatings is considered the most effective because of the role of coatings in maintaining the stability of enzymes during storage.
An overview of ohmic heating utilization in the processing of food
Authors: Syamsuri R 
Published: September 2023

Abstract
Ohmic heating is a variation of conventional heating which generates heat by passing an electric current through a material. It is known as Joule heating and involves passing electricity flowing through a material that can withstand the passage in electrical to produce heat. Numerous scientific studies contend that ohmic heating is an evolution of traditional heating in the food industry owing to its capacity to warm products swiftly and uniformly. Other benefits of ohmic heating include its capacity to inactivate microorganisms, low maintenance costs, high energy efficiency, and the ability to preserve food’s nutritional value. Due to these benefits, ohmic heating is commonly employed in food processing. There is considerable research on the use of ohmic heating in various food processing techniques, such as sterilization, pasteurization, blanching, fermentation, and microbial inactivation. This paper provides a summary of several research on the utilization regarding ohmic heating methods in food processing.
The potential and the quality of several open pollinated chili varieties seed production
Authors: Azmi C , Manik F , Rahayu A , Saadah I R , Br Hutabarat R C , Barus S , Karo B B , Tarigan R , Kirana R , Gaswanto R , Harmanto  
Published: September 2023

Abstract
Seed availability is very important in supporting the sustainability of agriculture in a country and maintaining the existence of a variety. Therefore, seeds of OP chili varieties are produced by the Indonesian Vegetables Research Institute through the seed certification process. Identification of the potential and character of seed production of each chili variety needs to be known for effective seed production planning. Seed production of seven varieties was carried out in a screen house in two locations (Lembang-West Java and Brastagi-North Sumatera). Observations were conducted at every stage of production from tillage to seed quality testing, including the length of harvest time, number and weight of fruits, seed weight, seed yield, and seed quality. The number of fruits, weight of fruits, and seeds produced differed between chili varieties. Tanjung-2 chili is the earliest variety to start harvesting (12 weeks after planting) compared to other varieties. Ciko has the shortest harvest period (9 weeks). Lembang 1 has the highest seed potential compared to others (4.86-6.65%).
Assessing True Shallot Seed (TSS) performance and farmers’ perceptions of its innovation attributes
Authors: Adiyoga W 
Published: September 2023

Abstract
True Shallot Seed (TSS) cultivation is a new shallot production technique that does not use vegetative tubers as planting material, but rather seeds. This study aimed to examine the field performance of TSS and assess farmers’ perceptions of TSS innovation attributes. On-farm participatory trials involving eight farmers were conducted in Cirebon and Brebes during June-August 2020. Compared to Trisula and Maserati, Sanren’s performance was the best in both the nursery and transplant stages. Maserati showed the second-best performance in seed emergence and yields. Meanwhile, although farmers had rated Trisula high scores for color, pungency, and bulb shape, poorer yields made Trisula the least financially viable of the others. Relative advantage, compatibility, trialability, and observability of TSS are rated positive by farmers. In terms of complexity, most farmers perceive that learning and understanding TSS innovation is quite a challenge for them. Bivariate correlation analysis indicates that the more positive farmer’s perception of relative advantage, compatibility, trialability, and observability of TSS, the more positive their intention to adopt TSS will be. However, complexity has a negative significant correlation with the intention which means that the more complex TSS innovation is perceived by farmers, the weaker their intention to adopt TSS will be.
Profit variability of vegetable farming in the upper Citarum watershed, West Java, Indonesia
Authors: Susilowati S H , Perdana R P , Sumaryanto  , Erwidodo  , Sudaryanto T , Agustian A 
Published: September 2023

Abstract
Vegetable farming contributes major income to farm households in the upper Citarum watershed. The participation rate of farmers in vegetable farming reached 55%, indicating that this region’s farming is very intensive. However, the land holding of the vegetable farm is very diverse among farmers. The vegetable is also planted on a steep slope and is vulnerable to soil erosion. This condition implies low technological efficiency and high risk on production and profit. In addition, vegetable farming is indicated as the cause of soil erosion and sediment increase in the Citarum River. The study aims to analyze the vegetable farming pattern and profit variability in the upper Citarum watershed. The survey was conducted in the Citarum watershed Bandung and West Bandung District. The samples were farmers in the two districts who performed on-farm agriculture activities and randomly selected 499 farm households. The data were analyzed using descriptive statistics from 613 vegetable plots with 276 farm households out of 499 sample farm households. The Cumulative Distribution Function (CDF) was employed to analyze vegetable farming profit distribution. The results show that vegetable farming has a high risk. Farmers can lose significant money but also offer a high expected profit. Vegetable farming in Bandung District has a higher expected profit than in West Bandung. According to dominant commodities planted, the profit variability of tomato and chili is higher than cabbage and potato. Chili has the highest risks; over 30% of farmers had negative profits. To stabilize farmers’ incomes, improving farming technology and planting patterns suitable for vegetable farming on the upper and steep slopes and increasing access to market outlets and agricultural infrastructure in the upper Citarum watershed is necessary.
The utilization of atonic growth regulatory substances and shallot extract on the growth of sago seeds (metroxylon sagu rottb.)
Authors: Ponto H , Rampisela D A , Musa Y 
Published: September 2023

Abstract
This study aims to determine and obtain recommendations for the treatment of growth regulators that are appropriate for the growth and development of sago seeds at the nursery stage. The research was conducted in Pengkajoang Village, West Malangke District, North Luwu Regency from May 2022 - July 2022. The sago seeds used in this study were non-thorny types of sago seeds. Parameters observed in this study include the percentage of live seedlings and petiole length. Data obtained from observations were analyzed using ANOVA. The results showed that the shallot extract treatment of 500 ml/Liter had a better average percentage of live seedlings and petiole length, namely 26.7% and 9.6 cm. Meanwhile, the combination treatment of shallot extract and atonic growth regulator 1000 ml/liter had the lowest average on the observed parameters.
Growth response of Meranti Liberoid coffee seedling to liquid organic fertilizer and dolomite application
Authors: Firdaus N K , Sobari I , Pranowo D , Sasmita K D , Wardiana E , Saefudin  
Published: September 2023

Abstract
Liberica coffee is a type of coffee that can grow in soils with low pH and low nutrients. One of the efforts to increase the strength of the coffee seedling is by improving the planting media, through organic fertilizers and ameliorants application. This study aimed to analyze the effect of liquid organic fertilizer (LOF) and dolomite on the growth of Meranti Liberoid 2 (LIM 2) coffee seedlings. This research was conducted at the Pakuwon Experimental Station, Sukabumi, from April 2021 to January 2022. The research design used was a factorial 2 factor with 3 replications. The first factor was the LOF concentration (0, 5, and 10%), and the second was the dolomite dose (0; 2.5; 5.0; 7.5; and 10 g seedling−1). The results showed that the highest seedling height, leaf, and root dry weight of LIM 2 coffee seedlings was achieved by dolomite treatment of 7.5 g seedling−1 without LOF. The use of LOF can be an alternative to the need for dolomite to increase the growth of LIM 2 coffee seedlings.
Comparation of two pruning methods toward arabica coffee seedling growth
Authors: Wisdawati E , Yusuf M , Tambaru E , Pasareang A 
Published: September 2023

Abstract
Coffee production success in Indonesia was strongly affected by culture technique, for instance, proper pruning. Pruning Arabica coffee seedling is one of techniques to boost productivity by cutting the plant shoots and stems. This study aims to determine the effectiveness of shoot pruning and 50% pruning on the growth of Arabica coffee seedlings. Data processing was carried out by statistical methods to compare or test the average data of two paired populations using the T test at a level of 0.05. Parameters observed were plant height, number of leaves, stem diameter and number of branches. The results of the arabica coffee seedling experiment with two treatments of pruning on the shoots pruning showed that the average plant height, number of leaves, and number of branches, was higher than pruning at the 50% pruning. Meanwhile, pruning 50% of stem diameter showed a higher average than pruning of shoots. It can be concluded that pruning of Arabica coffee seedlings, especially shoot pruning, has a better effect on the growth of arabica coffee seedlings.
Application of various concentration of liquid organic fertilizer on vegetative growth of cocoa
Authors: Rahmiana  , Basri B , Widyastuti H , Leli Isnaini J , Padidi N 
Published: September 2023

Abstract
Availability of sufficient nutrients will support uniform seedling growth. One way to improve seedling growth can be done by adding plant nutrients or nutrients through fertilization. The purpose of this study was to determine the vegetative growth of cacao (Theobroma cacao L.) seedlings after application of various concentrations of Amal Bajang liquid organic fertilizer (LOF). This experiment was conducted from March to April 2022, in Pallantikang Village, Rumbia District, Jeneponto Regency, South Sulawesi Province. The experimental method used a Randomized Block Design (RBD) consisting of 5 treatments (r), namely, (r0): control, r1: LOF 25 ml/l, r2: LOF 50 ml/l, r3: LOF 75 ml/l, and r4: LOF 100 ml/l. The results showed that the application of LOF Amal Bajang with different concentrations did not significantly affect the increase in height and diameter of the cacao stem, but had a significant effect on the increase in the number of cacao leaves.
Seedling production management of Shallots from seeds based on local wisdom technology
Authors: Pangestuti  , Prahardini P E R , Rosliani R , Rahayu M , Tandry O , Saidah  , Pramono J 
Published: September 2023

Abstract
True seed shallot (TSS) has become an alternative material for shallot seeds to fulfil the lack of good-quality seed bulbs. Transplanting was the most popular TSS planting method for farmers. This technic uses seedlings as planting material. The seedling production was the most crucial stage in transferring technology from vegetative propagation (seed bulb) to generative propagation (TSS). This paper reviews the advantages and disadvantages of several seedling techniques and the strategy for selecting techniques and maintaining seedlings that are suitable to the specific conditions at the seedling site using local wisdom technology. Data and information were tracked and selected then organized in review writing paper. Analysed and data synthesis showed that several techniques could be used to produce shallot seedlings, including technical seedling, use of seedling media, seed treatment and seedling harvest arrangements. The selection of seedling techniques and maintenance management is influenced by several factors, including environmental factors of cultivation, capital availability, labour and other site-specific conditions. Seedling production can be developed as a new unit system (seedling grower) to produce excellent quality propagation material. The implications of this paper are expected to be used by seedling growers to improve the best practice of seedling production with local wisdom technology.
Utilization of semi-intensive irrigated paddy fields and increasing farmers income on cropping patterns in support of ip400 technology in Central Sulawesi
Authors: Negara Abdi , Ardjanhar Asni , Supriadi Khojin , Udiarto Bagus K 
Published: September 2023

Abstract
Based on the agro-ecosystem and suitability of paddy fields, rice fields have high potential and opportunities to be developed in Central Sulawesi Province, but sometimes the yield is still below the average production. This research has been conducted from May 2021 to June 2022. The research location is Kaleke Village, West Dolo District, Sigi Regency, Central Sulawesi. This study aims to increase the Crop Index and harvested area to increase the production and income of farmers as well as the performance of farmer groups. Research on cropping patterns and alternation of varieties with Rice – Corn – Corn – Rice Cropping Patterns. The treatment area of 1 ha with the planting system used is: for each commodity using components, PTT Paddy rice PTT corn. While the feasibility of farming with an income analysis approach with an R/C ratio. The results showed that: (a) The design of agricultural technology innovations to increase the cropping index of rice crops with MT I results showed the production component of the Inpari 33 variety of rice tiles. R/C Ratio 2.11, on MT. II Jakarin variety corn with a yield of 5.0 tons/ha. R/C Ratio: 2.04, maize variety Sukmaraga MT.III average yield 6.3 tons with R/C Ratio: 2.01 and MT. IV rice variety Inpari 36 with a yield of 5 tons/ha GKP R/C Ratio: 1.59(c) Increasing the Crop Index and harvested area can increase farmers’ income and the performance of farmer groups on technology supporting IP400.
In-plane crushing response and energy absorption of two different arranged circular honeycombs
Authors: Zhang Jun , Shi Boqiang , Shen Yanhua 
Published: September 2023

Abstract
Circular honeycombs have been widely used in many fields due to their excellent mechanical properties recently, however, circular honeycombs with different arrangements have been rarely studied. In this paper, two circular honeycombs with different arrangements were designed and fabricated using a 3D printer. Both honeycombs were investigated by experiment and finite element (FE) analysis to compare their performance. It is worth noting that both honeycombs possess the same relative density. The accuracy of the FE models was validated by comparing them with experimental results and relevant reports. Subsequently, a series of numerical studies were conducted to analyse the in-plane dynamic crushing behaviour and energy absorption characteristics at different impact velocities. Based on different experiment deformation modes were identified from the observation of results respectively. Additionally, continuous circle honeycomb (CCH) exhibits a higher reaction force but is prone to fracture. On the other hand, spacing circle honeycomb (SCH) possesses a lower reaction force but offers greater stability due to its ability to flex and release force. As a result, SCH can effectively absorb energy and demonstrates superior crushing capacity compared to CCH. To investigate and compare the plateau stress and energy absorption of these honeycombs, the FE method was used, which also involved a detailed analysis of the impact velocity and relative density of the honeycomb. It was observed that the crushing stress and energy absorption of SCH were higher than those of CCH with the same impact velocity and relative density. According to the one dimensional shock wave theory, empirical formulas for two circular honeycombs to predict the plateau stress are given respectively with the maximum error lower than 12%. This paper aims to offer valuable insights for the design of different configurations, with the goal of improving the crashworthiness and energy absorption capacity of a specific honeycomb structure.