bluuebunny/crossref_metadata_2025_split huggingface dataset:
Climate change-induced peatland drying in Southeast Asia
Authors: Dadap Nathan C , Cobb Alexander R , Hoyt Alison M , Harvey Charles F , Feldman Andrew F , Im Eun-Soon , Konings Alexandra G 
Published: June 2022

Abstract
When organic peat soils are sufficiently dry, they become flammable. In Southeast Asian peatlands, widespread deforestation and associated drainage create dry conditions that, when coupled with El Niño-driven drought, result in catastrophic fire events that release large amounts of carbon and deadly smoke to the atmosphere. While the effects of anthropogenic degradation on peat moisture and fire risk have been extensively demonstrated, climate change impacts to peat flammability are poorly understood. These impacts are likely to be mediated primarily through changes in soil moisture. Here, we used neural networks (trained on data from the NASA Soil Moisture Active Passive satellite) to model soil moisture as a function of climate, degradation, and location. The neural networks were forced with regional climate model projections for 1985–2005 and 2040–2060 climate under RCP8.5 forcing to predict changes in soil moisture. We find that reduced precipitation and increased evaporative demand will lead to median soil moisture decreases about half as strong as those observed during recent El Niño droughts in 2015 and 2019. Based on previous studies, such reductions may be expected to accelerate peat carbon emissions. Our results also suggest that soil moisture in degraded areas with less tree cover may be more sensitive to climate change than in other land use types, motivating urgent peatland restoration. Climate change may play an important role in future soil moisture regimes and by extension, future peat fire in Southeast Asian peatlands.
Quantitatively improved finite-size criteria for spectral gaps
Authors: Lemm Marius , Xiang David 
Published: June 2022

Abstract
Finite-size criteria have emerged as an effective tool for deriving spectral gaps in higher-dimensional frustration-free quantum spin systems. We quantitatively improve the existing finite-size criteria by introducing a novel subsystem weighting scheme. The approach applies to Euclidean lattices of any dimension, the honeycomb lattice, and the triangular lattice.
Effect of Temperature and Drying Time on Chemical, physical and Organoleptic Characteristics of Dry Winged Beans
Authors: Asgar Ali , Musaddad Darkam , Rahayu ST , Levianny Poetry S. 
Published: June 2022

Abstract
Indigenous vegetables are part of Indonesia's biodiversity. Indonesia is among the three mega biodiversity after Brazil and Madagascar. Until now, the attention to indigenous vegetables is still lacking. The challenge is how to raise the potential of indigenous vegetables to compete with main vegetables and how to develop them. Related to the increasing need for food, efforts are needed to increase the development of indigenous vegetables, especially winged bean. For its development, post-harvest handling is required, one of which is drying. The problem faced was how the effect of temperature and drying time on the chemical, physical and organoleptic characterustucs of dry winged bean. Factorial randomized block design was used in the study. Research objected was to know effect of temperature and drying time on quality of chemical (vitamin C, ash, moisture content, protein, carbohydrate, fat, crude fiber), physical (rendemen) and organoleptic (color, taste, aroma, crispiness, appearance) of dried winged beans. The first factor was the drying temperature consisting of : 50°C and 60°C. Second factor was drying time, namely : 20 hours, 24 hours and 28 hours. The results showed that the interaction between temperature and drying time affected on vitamin C and yield. The best characteristic of dry winged bean was 60°C for 20 hours. As a suggestion: it was necessary to look for packaging that can maintain quality and shelf life.
Foam-mat drying of potato powder: effect of foaming agents and preservatives agents on the physical attributes
Authors: Darniadi S , Amiarsi D , Hidayat T , Setyadjit  
Published: June 2022

Abstract
Foam-mat drying is known for drying aqueous or semi-aqueous food products. This study aimed to investigate the influence of foaming agents and preservatives on the physical attributes of foam-mat dried potato powder. The foaming agents used were whey protein isolate/WPI (5% w/w) and glycerol monostearate/GMS (5% w/w), while the preservatives agents were ascorbic acid (25, 50, 100 ppm) and sodium metabisulfite (25, 50, 100 ppm). The foaming agents and preservative agents were added to the potato slurry and were whipped using a food mixer for 10 min (velocity= 100 rpm). The foamed potato was then removed to a stainless steel tray and oven-dried at 60 °rc for 6 h. The results showed that the yield of 55-60%, moisture content of 3.5-8%, L*value/lightness of 85-92, a* value/redness of – 2.7 to - 0.5, and b* value/yellowness of 20-32. Foam-mat drying is a feasible method for producing potato powder and gives products retaining colour properties of the original potato slurry.
Performance Tests of Loadcell as Real-Time Moisture Content Sensor: Case Study Moringa Oleifera Leaves Drying
Authors: Pramono E K , Taufan A , Novrinaldi  , Putra S A , Karim M A , Haryanto A , Kuala S I 
Published: June 2022

Abstract
Drying agricultural products with solar power to maintain quality and extend the shelf life of agricultural products has been done by many farmers because it is easy and cheap to do. However, the availability of solar heat may be different every day and is greatly influenced by weather conditions causing different drying times for the product to reach the desired moisture content. This research aimed to develop a real-time water content measurement system during drying process. Measurement of water content was carried out using a weight measurement approach by a loadcell sensor. Data processing was carried out using the internet of things (IoT) -based digital data processor so that the measurement results could be seen remotely. Tests were carried out by drying the moringa (Moringa oleifera) leaves for 6 hours. A comparison measurement of water content was also done every hour by a gravimetric method using Halogen moisture meter Toledo Metler HB43-S. The results showed a good match between these two measurements in which the experiment resulted in R2 and MAE of 0.9815 and 3.78%, respectively. The results indicate this design can be used as a real-time water content measurement instrument with considerable results.
Ethylene Adsorption on Activated Carbon Paper Liner: A Model Kinetic Study
Authors: Qanytah  , Syamsu K , Fahma F , Pari G 
Published: June 2022

Abstract
The ability of activated carbon as an adsorber is depended on activating agent used for the activation process. An industrial application of the ethylene adsorption process as well as the design of the necessary equipment requires an accurate model to determine the effect of various factors on the efficiency of the process. The model is needed to predict the efficient activating agent to be applied in carbon activation. One ml of gas containing 200 ppm ethylene was injected into gas-tight jars, to which 4 sheets of nanopore activated carbon paper were placed. The ethylene concentration was measured every 5 minutes until 90 minutes using gas chromatography. The concentration of ethylene absorbed by the nanopore activated carbon paper, then calculated to construct a kinetics model of absorption. Data were analyzed using 4 kinetics models: nonlinear pseudo-first-order, nonlinear pseudo-second-order, Elovich, and Avrami kinetic models. The best adsorption kinetics model that described ethylene adsorption kinetics by nanopore activated carbon paper was the nonlinear pseudo-first-order, with equation model: qt = 1.35734 (1-exp0.15312 t). The compiled model has a match with R2 = 0.9981. The adsorption mechanisms and kinetics aspects was important on the use of adsorbents to remove ethylene in packaging and storage.
Utilization of Porang Flour for Producing Tapioca Based Gluten-Free Noodles and Characteristics of the Product
Authors: Kamsiati E , Widowati S , Herawati H 
Published: June 2022

Abstract
Porang flour is an intermediate product of porang that has fairly high glucomannan content. Glucomannan was widely used as a gelling agent and stabilizer in food products. Glutenfree noodles were developed to fulfill the needs of healthy and specialty food segments. Generally, the gluten-free noodle uses local flour or starch as raw material. The challenge in the development of gluten-free noodles is the absence of gluten that affects the product texture. This study aims to determine the effect of porang flour on gluten-free noodles made from tapioca. This study was arranged in a completely randomized design with a proportion of konjac flour as the treatment. The treatments consist of 5%, 10%, 15%, and 20% porang flour compared to the control. The results showed that the proportion of porang flour had a significant effect on the texture and proximate content of the noodles. Noodles with the best texture were obtained using porang flour at 15%. It had a hardness of 0.824 N; Cohesiveness 0.704; Gumminess 0,411 N; Chewiness 0.168 mJ. That noodles had 7.165% moisture content ; 0.655% ash; 0.185% fat; 0.925% protein; 91.070% carbohydrates and 369.645% energy .[D4]
Physicochemical Characteristics of Three Local Sweet Potato Flour from East Kalimantan
Authors: Santi E N , Murdianto W , Ahmadi N R , Waryat  , Sulistyaningrum A 
Published: June 2022

Abstract
The character of local sweet potato flour is needed to give good results in food production. This research aims to investigate the physicochemical and functional properties of three verieties of sweet local potato flour from East Kalimantanr i.e Sawenter, White and Purple Kutim. The flour making process includes sorting, cleaning, peeling, soaking in metabisulfite 0.3%, draining, slicing, drying, milling and sieving. The results has a yield ranging from 26.93 to 28.86%; water content of 2.53 to 3.75% w/w; ash content of 1.95 to 5.11% w/w; protein content of 1.63 - 2.38% w/w; fat content of 0.6 to 1.15% w/w; fiber content from 2.72 to 3.3% w/w and carbohydrate by difference 85.13 to 88.6%, color (L = 73.15 to 95.63; a = -1.97 to +11.93, b = + 1,92- +16.52). The gelatinization temperature range 78.5 - 79,75°C; the maximum viscosity 596 - 1157 cP; breakdown viscosity 63-366 cP; setback viscosity 116-309 cP and final viscosity 436-972 cP. The granular form is polygonal and size between 2-12μm. This research is important because it can be applied as a mixed raw material in the manufacture of products that don’t require a high level of development such as brownies and biscuits.
Characteristics of rice cooking quality of Ciherang variety during storage
Authors: Hadipernata M , Hidayah N , Rachmat R 
Published: June 2022

Abstract
The decline of rice quality will occur during storage. One of the quality parameters of rice is the cooking quality. The study was conducted to determine the cooking quality characteristics of Ciherang rice for eight months storage. Rice was stored in several types of packaging, namely plastic sacks, vacuum plastic packaging and non-vacuum plastic. While the storage temperature was air conditioner temperature and room temperature. The cooking quality of rice observed in this study included the cooking time, the water absorption ratio, the volume expansion ratio, and gel consistency. The results showed that the cooking time of rice with vacuum polypropylene plastic packaging did not change during eight months storage. However, the water absorption ratio and the volume expansion ratio of rice had increased during eight months storage. Rice that was stored at room temperature had a higher water absorption ratio and volume expansion ratio than rice stored at air conditioner temperature. Meanwhile, the gel consistency of rice after eight months of storage showed a significant decreased in all treatments. In general, the gel consistency of rice after eight months storage showed the harder texture than initial rice before storage.
Impact of Ingredients on Quality and Shelf Life of Gluten-Free Baked Brownies
Authors: Sunarmani  , Luna P 
Published: June 2022

Abstract
The greater awareness of celiac disease, a gluten intolerance in the intestine, has increased demand for gluten-free products. Gluten is a protein that gives breads, cakes, cookies, and other wheat-flour-based baked goods structure. Gluten removal from a baked good formulation has a variety of effects on the finished product. This study examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked brownies. Quality parameters of baked brownies were water content, hardness, cohesiveness, springiness, gumminess, chewiness, and total plate count during storage. In this study, brewers’s rice has been investigated for use in the production of a finished product with quality parameters comparable to wheat-based baked brownies. Gluten-free baked brownies commonly has reduced shelf life as compared to wheat-based brownies during storage at room temperature and refrigerator. Water content of brownies has increased 71% after 2 weeks stored in room temperature and 55% after two weeks in refrigerator. The texture of brownies has been decreased approximately 17% in terms of hardness.
Postharvest Physiology and Technology of Tropical Fruits (Indonesia)
Authors: Setyadjit  , Setyabudi D A 
Published: June 2022

Abstract
Indonesia is tropical country and has many islands, thus, postharvest problem arises from both inter-island and export in order shipping the tropical fruit from center of production to consumers. This review is an effort in making a contribution to solve the postharvest of fruit problem such as perishable short storage life. After review study, there are facts and recommendation been made. First one durian, citrus, mango, pineapples, papaya, banana, and salacca have big amount of production annually, thus, it required the most effort in distributing products. The potential but still lower production to boost the export. Second to study postharvest physiology properly of star fruit, duku, durian, citrus siam, pamelo, mango, mangosteen, jackfruit, rambutan, sapodilla, salacca, breadfruit, water melon, and grapes which true topical, mostly still limited data. Even though passion fruit, apple, and papaya have plenty research data there are still some needs of study. Third one, to study the senescent behaviour i.e. respiration and ethylene production, is still relevant in quick check for choosing postharvest treatment.
Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling
Authors: Al-Baarri A N , Mawarid A A , Abduh S B M , Legowo A M , Rusmiadi Z T S , Muflihani S K , Fisabilla S , Dewi R K , Anggriyani F S , Lestari F P , Pangestika W , Mulyana H. , Sabrina T , Kusumiyati  , Nur M 
Published: June 2022

Abstract
Chili production received significant attention from Indonesian farmers due to the national income based on agricultural products. As happen in Indonesia, chili production depends on the season, resulting in the national stock and the price. The second-grade chili is easily available in the traditional market with low-medium quality but less shelf life quality. This research identified the treatment of chili using ozone after harvesting. Basic processing was used to produce chili paste. A10 kg of second-grade chili from a local farm was obtained. The chili without ozone was also used as control. The treatment for chili was washed in ozone through the method of ozone water. Chili paste was packaged in the aluminum packaging and heating. The chili paste was stored at room temperature for 12 days and the tests were conducted in every 6 days. This research had not shown a significant increase in water loss, but the aroma of chili had significant changes in the last day. Aromatic sense was obtained from consumer preferences upon the color of chili paste which indicated less changes in chili paste. In conclusion, chili paste with ozone treatment provided a remarkable positive effect on water loss, aromatic sense, and consumer preference.
Physical Characteristics and UV Protection (In Vitro) of Gambier Leaf Extract Lotion
Authors: Winarti C , Innawati  , Hemani  
Published: June 2022

Abstract
Nowadays, sun care products become one of the most developed market amounts of 13.5 billion USD in 2020 and projected to become 20.1 billion USD in 2027, growing by 5.8% per year. The need for sun care products derived from natural ingredients is also increasing as people worry about the side effect of synthetic material. Gambier leaf contains a lot of polyphenol compounds such as catechin that have antioxidant properties. Antioxidant is useful as a defense system against free radicals and ultraviolet radiation. The Objective of the research was to find out the physical characteristics (stability, color, pH, viscosity) and the Sun Protection Factor (SPF) score of sunscreen lotions containing extract gambier leaf. Gambier leaf extract was formulated into lotions with different concentrations: 0% (control); 0,25%; 0,5%; and 1% with three replicates. The ability of the lotion with gambier leaf extract as sunscreen was measured by determining SPF (Sun Protection Factor) score in vitro using a UV-vis spectrophotometer. The result showed that lotion with 0%; 0.25%; 0.5%; and 1.0% concentration has good physical stability during storage. Lotion’s SPF scoring showed that the SPF score in the lotion was increasing along with the addition of gambier leaf extract on each concentration. The SPF score for the concentration 0.25%; 0.5%; and 1.0%. were as follows: 7.01; 12.45; dan 26.55; and pH was about 5.55 – 6.93. Gambier extract with a concentration of 1.0% can be applied for the formulation of SPF lotion
Discrimination of several robusta organic coffees from Sumatra Indonesia with different origins using UV spectroscopy and principal component analysis
Authors: Yulia M , Ningtyas K R , Kuncoro S , Tamrin  , Suhandy D 
Published: June 2022

Abstract
Comparing to non-organic coffee, organically grown coffee has been regarded to be healthier at a more expensive price. Recently, in Sumatra, Robusta organic coffee is becoming more popular. However, it is difficult to assess the origin of organic ground roasted coffee resulting in frequent mislabeling incidence in the market. In this research, an effort to discriminate Robusta organic coffee from different origins was evaluated using ultraviolet (UV) spectroscopy and principal component analysis (PCA). A total of fifty samples of ground-roasted organic coffee from two origins in Sumatra Indonesia (Lampung and Bengkulu) was used. The samples were extracted using hot distilled water, filtered, and diluted with distilled water (1:70 volume/volume). UV spectra were measured in the range of 220-400 nm with 1 nm of the resolution using a benchtop UV-Vis spectrometer. Principal component analysis (PCA) was applied for original and preprocessed spectral data in the range of 220-400 nm. Using the first and the second principal components (PC1 and PC2) using preprocessed spectra resulted in a distinct cluster between Lampung and Bengkulu organic coffee samples. This result showed the effectiveness of PCA in differentiating between the organic Robusta coffee from different origins (Lampung and Bengkulu).
Food Consumption Patterns for Children Under Two Years (Toddler) in Areas with High Stunting Prevalence
Authors: Kusumawardani H D , Ashar H 
Published: June 2022

Abstract
Toddler age is a critical golden period for a child’s growth and development and affects the quality of the future generation. The non-optimal growth quality, one of them, can be seen from the high stunting prevalence. It is influenced by a lot of factors, such as nutritional status. The toddler’s nutritional status is affected by the food consumption patterns. This research is an advanced analysis from the previous research, cross-sectional research, for toddlers aged 6-18 months. The total of samples is 451 toddlers. The variables are the data of consumption patterns measured with food frequency questionnaire, anthropometric data counted by digital scales, and baby board. There are 95.3% toddlers consuming carbohydrate in 7 days of a week, and only 19.3% of them consuming animal protein, 28.2% of them consuming plant-based protein, 68.5% of them consuming vegetables, 30.6% of them consuming fruit, 45% of them consuming sweet treats, 11.8% of them consuming snacks, and only 10% of them consuming sweet drinks. Most of the quality of food intake of children under two years old every day does not meet balanced nutrition
Microbial xylitol production from corn cob using Candida guilliermondii
Authors: Hidayah N , Adiandri RS , Rahayu E 
Published: June 2022

Abstract
Xylitol is a polyol that is widely used in the food industries as an alternative sweetener due to some health benefits. The microbial production of xylitol based on corn cobs was potential to be developed due to the abundant availability of corn cobs in Indonesia. In addition, it is an alternative process that is a higher yield and environmentally friendly. This study was conducted to assign the optimum process in the xylitol production based on corn cobs using Candida guilliermondii. The hydrolysis of corn cobs used sulfuric acid 1% at a temperature of 121°C for 60 minutes. The hydrolysate was then added with calcium hydroxide and activated charcoal to remove inhibitors. The design of experimental used was a factorial completely randomized design with three factors included corn cobs hydrolysate concentration (50% and 66%), glucose (0 g l-1 and 5 g l-1), and incubation period (120 h and 168 h). The result showed that concentration of hydrolysate, glucose, and incubation period had an effect on the xylitol produced. The highest xylitol was 144.09 ppm that was produced by the hydrolysate of 66%, glucose of 5 g l-1 and incubation period of 168 h, meanwhile the residual xylose was 2081.87 ppm.