bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Quality of Cream Formulated From Gambier Leaf Extract
Authors: Hernani  , Halimatussa’diyah  , Supiati S 
Published: June 2022

Abstract
Gambier (Uncaria gambier (Hunter) Roxb) is one of the natural ingredients which have quite a lot of empirical use. Many pharmacological compounds have found Gambier extract, one of which is as an antioxidant. The most dominant compound content is phenolic compounds. The present work was to evaluate the characteristics of the cream formulated from Gambier extract and its antioxidant properties. The research method was carried out in several stages, including extraction of Gambier leaf, formulation, and analysis of the characteristic of the product. The experimental design was completely randomized with 2 replications. The physical stability test was carried out by observing the cream stored at three different temperatures, namely 4 ± 2°C, 27 ± 2°C, 40 ± 2°C. The stability parameters observed were visual, pH, and viscosity. Determination of antioxidant activity was carried out using the DPPH (1,1-Diphenyl-2-picrylhydrazyl) suppression method based on the DPPH inhibition value (IC50). The result showed that the cream has a homogeneous with a greenish yellow color to green, pH ranging from 7.62 to 7.80, and viscosity in the range of 1500 to 5000 cP at a speed of 2 rpm. After storage 6 weeks, the viscosity tends to increase, particularly in speed at 2 rpm. Meanwhile, stability testing of 3 level temperature storage, there was no changing its homogeneity, odor, and texture. The concentration of extract Gambier leaf in the formula affected the % inhibition of product. The addition of Gambier leaf extract with different concentrations to the cream is thought to affect the physical stability of cream. The inhibition of product was ranging from 44.2 to 72.9 ppm
Shelf-life Estimation of Mocaf Dry Noodles Using Critical Moisture Content Approach in Various Packaging
Authors: Sefrienda A R , Febriani F L , Anandito R B K , Ariani D , Fathoni A 
Published: June 2022

Abstract
This study aims to determine the critical moisture content, moisture sorption isotherm (MSI) curve and the shelf-life of mocaf dry noodles products using the Accelerated Shelf-Life Testing (ASLT) approach to the critical moisture content approach using two types of packaging, PP (Polypropylene) and metalized. The results of this study are obtained critical moisture content of mocaf dry noodles products of 15.8467% (db), with the MSI curve at 30°C forming a type II isotherm type sigmoid curve with the equation y = 202.79x3-2261x2 + 110.36x2, 4188 with R2 = 0.9846. Calculation results for estimating the shelf-life of mocaf dry noodles are 992.739 days with PP (Polypropylene) packaging and 2,171.831 days with metalized packaging.
The Effect of Plastic Crate and Cardboard Packaging on The Physical Quality of Fresh Red Chili
Authors: Siahaan S P , Purwanto Y A 
Published: June 2022

Abstract
Red chili (Capsicum annuum L.) is one of the basic consumption commodities in Indonesia for household and industrial needs. Chili is a horticultural product that was easily damaged (both physically and mechanically) and was always needed so that proper packaging and storaging can be a critical post-harvest point to maintain horticulture product freshness. The purpose of this study was to determine the effect plastic crate and cardboard box packaging on the physical quality of fresh curly chili. The curly chilies that have been harvested are then sorted based on uniformity of quality. Sorting is carried out to ensure that the quality of fresh curly chilies is uniform. The chilies are put into cardboard packaging and plastic baskets neatly and fully filled, then covered with adhesive so that during transportation the chilies do not spill out of the package. The weight of each package is measured to determine the initial weight of the packed chilies and then transported using a pick-up car. After that, the chilies are stored at 150C for 16 days until curly chilies are not suitable for consumption. Chili quality measurement included weight loss, color change, hardness and water content changes. The cardboard packaging is better than using plastic crate when viewed in terms of increased weight loss (crate packaging weight losses 27,5%, cardboard packaging weight loss 24,8% after storage). Storage using plastic crate and cardboard is proven to be good at maintaining the hardness of chili (around 2,15-2,20 N after storage). Color changes was seen in basket packaging and cardboard packaging (the degree of L, a, b). In terms of changes in moisture content, plastic crate packaging is better than cardboard packaging to maintain the moisture content (The moisture content in plastic crate packaging was 82% to 74%, moisture content in cardboard packaging was 81% to 75%).
The Effect of Packaging Methods on Characteristics of Zalacca During Storage
Authors: Mulyawanti I , Widayanti S M , Dewandari K T , Iriani E S 
Published: June 2022

Abstract
Modifying storage conditions through modified atmosphere packaging (MAP) is an effort that can be done to maintain the quality and shelf life of zalacca fruit. The application of MAP causes the concentration of O2 and CO2 to change from normal conditions so that it affects the physiological activity of the fruit. MAP in this study was carried out through the application of several packaging techniques for zalacca fruit. The packaging technique includes packaging using plastic wrap, 0.05 mm LDPE plastic with 12 perforations with a diameter of 0.5 cm, packaging with 0.05 mm LDPE plastic by adjusting the composition of the air in the plastic at 9% O2 and CO2 concentrations, and control. Zalacca fruits were cleaned by brushing, treated with immersion in 5% galangal extract, air-dried, packed in various packaging techniques, then stored in a refrigerator at 12°C and stored for 21 days. Observations were made every 7 days on weight-loss parameters, moisture content of skin and flesh, total soluble solids, and visual observations of zalacca fruit appearance. The results showed that the use of wrapping plastic film as a packaging material could reduce weight loss and maintain moisture content and TSS and better maintenance of visual appearance.
Changes in Quality Characteristics at Pakcoy was Packaged in Conventional and Paper
Authors: Waryat  , Ahmadi N R , Sulistyaningrum A 
Published: June 2022

Abstract
Pakcoy is agricultural products and perisable after being harvested. One of methods to inhibit the rate of deterioration is by using packaging. The study aimed to examine the use of conventional and paper on quality changes. Pakcoy is packaged using PP plastic, PE plastic, paper and wrapping plastic. The experiment was designed by using a completely randomized design (CRD. Pakcoy was observed for the 7th days. The variable observed pakcoy were weight loss, color changes (L*, a*, and b* value), TPC content , Pb and Hg content. The results showed that the weight loss observations of PE. Observation of the color variable showed no difference in the various types of packaging but TPC and Pb content were significantly different.
Physicochemical And Sensory Characteristics of Fruit Leather From Various Indonesian Local Fruits
Authors: Sukasih E , Widayanti S M 
Published: June 2022

Abstract
Indonesia has started to develop the fruit leather, but the texture hardens during storage and has a short shelf life. Fruit leather is a fruit-processed product made from various fruits that have a skin-like consistency. This research was aimed to obtain the physicochemical and sensory characteristics of the fruit leather from various fruits. The experiment was designed Randomized Complete Design (CRD) with two factors and three replications. The first factor was the various of fruit consisting of five types of local fruits. The second factor was margarine concentration, which consisted of 4 levels (0, 5, 10, and 15%). The analysis was performed on physical, chemical, microbiological, and sensory evaluation. The results showed that the most preferred fruit leather was made from pineapple with 10 % margarine concentration, with the following characteristics: moisture content of 16.36%, the yield of 51.30%, the texture of 79.34 g/f, lightness of 36.97, dietary fiber of 9.05%, an acid total of 1.59%, ascorbic acid of 85.34 mg / 100 g, sugar total of 18.40 %, log TPC of 0.90, with sensory score attribute: the color of 4.5, flavor of 4.05, taste of 4.5 and texture of 4.45, they were moderate like to like. The implication of this research is for diversification which can increase the added value and shelf life of local fruits in Indonesia.
Physical Properties of physico-enzymatically modified sago starch originated from Papua: A preliminary study
Authors: Diyono W , Budiyanto A , Purwani E Y , Aulia S , Rumaisha  , Widaningrum  
Published: June 2022

Abstract
Sago starch is abundantly available in Indonesia, in term of quantity. Nevertheless, it could not be formulated as flexible as wheat flour because the sago starch did not contain gluten in its native structure. To improve the functional properties of sago starch, the pre-treatment was applied to bring more desirable properties on food products. In this study, the physical properties of heat-treated sago starch were intensively investigated. Sago starch was pre-treated and adjusted to a range of temperatures by using extruder to pre-gelatinized sago starch. The starch was analysed to study its pasting properties (using rapid visco analyzer), crystallinity (using X-Ray Diffraction), microcellular granules (using scanning electron microscope) and polarization properties (using microscope). Results showed that under various temperatures of 60°C-100°C the enzyme treatment affected the potential applicability of sago starch. The pasting properties of all tested samples were lower than the native sago starch and the crystallinity of sago starch was also varied depending upon the temperatures.
The Visible Characteristic of Modified Cassava Flour-Noodle after Treatment with Mineral Salt
Authors: Al-Baarri A N , Widayat  , Legowo A M , Mawarid A A , Dewanti A , Zain N D J , Rohma Z A , Lestari F P , Pangestika W 
Published: June 2022

Abstract
Noodles are made from the main ingredient of wheat flour obtained through imports. In order to reduce imports of wheat flour, modified cassava flour or mocaf can be used as wheat replacement. Mocaf is flour made from cassava through a fermentation process. Due to the fermentation process, mocaf has characteristics similar to wheat flour but does not contain gluten and low in protein, so that the texture of the noodles made of mocaf is less firm, brittle, and much brighter. One alternative that can be done to improve and maintain the texture, color and salinity of noodles made from mocaf is to add mineral salt. Therefore, this research was conducted to improve the color and determine the salinity of noodles made from mocaf with the addition of the salt. Noodles with wheat flour (C), wheat flour and mocaf (MF), mocaf with mineral salt (MFM). Based on the results of the study, significant changes were detected in MFM noodles. The color of MFM noodles showed brighter than C and MF noodles. In conclusion, the addition of mineral salt to mocaf noodles could increase brightness and salinity.
Characteristics of Organoleptic Quality of Several Long-grain and Bold-grain Rice Varieties in Indonesia
Authors: Suryana E A , Kamsiati E , Somantri A S 
Published: June 2022

Abstract
The tip of quality assessment is the consumer acceptance for the product in terms of the quality component. The preference level responds to a product's based on the color, taste, aroma, and texture. This study aimed to determine the organoleptic characteristics and level of acceptance for eight varieties of rice (long-grain and bold-grain). The method used is quality testing in the laboratory (physical, chemical and organoleptic quality). Varieties of rice that used namely Inpari 32, Inpari 42, Mantap, Mixed long grain, Muncul, Sintanur, Tarabas, and Mixed bold grain. Parameters for rice organoleptic test are color, aroma, texture, stickiness, taste, and overall acceptance. Data obtained from the test were tabulated and analyzed using ANOVA. The test results showed that different varieties had a significantly different effect on the panelist’s assessment of the color and aroma of rice. The panelists' general acceptance of the rice varieties correlated with the assessment parameter's of color, aroma, texture, and taste. Tarabas variety has the highest acceptance score and the most preferred one. It is suggested that rice breeders can use these findings for further develop of rice varieties based on consumers preference and by Directorate General of Food Crop in choosing seed rice varieties to be introduced to farmers.
Physical Quality and Tannin Content of Sorghum (Sorghum bicolor L.) at Different Temperature and Soaking Immersion
Authors: Asropi  , Novitasari E , Novita D D 
Published: June 2022

Abstract
This study aimed to evaluate the effect of temperature and the type of immersion solution on the characteristics of the physical quality and tannin content of sorghum seeds. The material used were red sorghum seeds soaked for 24 hours in a neutral and alkaline solution at 30, 45, and 60°C. The parameters observed included moisture content, hardness, tannin content, and brightness of sorghum seeds which were then carried out statistical analysis and further tests with the DMRT method to determine the effect of treatment levels on parameter changes. The results showed that the increase in water content ranged from 28.22 - 32.16% with the highest final water content of 43.49% in the alkaline immersion treatment at 60°C. The value of decreasing hardness of seeds varied from 66.15 to 79.71% with the lowest hardness value of 11.10 Newton. Decreased levels of tannins by 46.98%; 68.13%; and 73.54% in the treatment of neutral solutions at temperature of 30, 45 and 60°C, and 52.30%; 70.74%; and 72.88% in the alkaline solution treatment at temperature of 30, 45 and 60°C. Soaking in the alkaline solution caused a decrease in the lowest brightness level of sorghum seeds compared to soaking at neutral pH at each temperature levels treatment.
Optimization of Temperature and Drying Time of Lemongrass and Lime Juice to Produce Antioxidant-Rich Instant Powder
Authors: Sucipto S , Tarigan J G T B , Kumalaningsih S 
Published: June 2022

Abstract
Lemongrass has the primary compounds antioxidants of citronellal and geraniol. Lime contains antioxidants of alkaloids, phenols, saponins, tannins, steroids, and flavonoids. These ingredients can be made into functional drink powders that easy served by the foam mat drying method. The temperature and drying time influence the antioxidant content of the final product. The purpose of this study was to obtain the optimal drying temperature and time for drying lemongrass and lime to produce a high antioxidant of instant powder. This study used Response Surface Methodology (RSM). Factor 1 is the drying temperature (X1) with a lower limit of 60°C and an upper limit of 70°C, and the drying time (X2) with a lower limit of 5 hours and an upper limit of 9 hours. The responses were tested for antioxidant levels, water content, yield, and solubility. The results showed that the optimal drying temperature was 61.23°C and a drying time of 8.73 hours. Verification of optimal conditions obtained IC50 of 44.019 ppm, the water content of 8.57%, yield 27.86%, and solubility of 64.08% with a deviation of each response less than 2% or the model obtained is good. Optimal drying conditions have produced instant powder of lemongrass and lime with high levels of antioxidants.
Continuous Quality Improvement by Statistical Process Control Implementation in Cocoa Agroindustry
Authors: Sucipto S , Ariani I , Wulandari S 
Published: June 2022

Abstract
Downstream sector development for agricultural commodities will encourage agroindustry, increase added value and farmers' income. The development of small-medium cocoa agroindustry is one of the downstream sector development strategies for cocoa. Product quality is one of the problems affecting the performance of cocoa-based agroindustry. Chocolate products face obstacles to meet the quality. Besides, consumers want organoleptic tests related to aroma and flavor as an additional requirement. Statistical Quality Control (SQC) is a method that could maintain production quality at a minimum cost level and achieve efficiency. SQC can see the defect in the production and trend of increasing or decreasing to make improvements. This study aims to analyse the quality of cocoa products with the application of SQC as a continuous improvement strategy. The research method uses a case study. The research phase includes observations, interviews, documentation, measurements, and literature studies. Implementing SQC used check sheets, histograms, Pareto diagrams, and cause-and-effect diagrams related to the product of chocolate by sensory evaluation. Control is carried out in the conching and tempering. Based on a simple SQC, the small-medium cocoa agroindustry can obtain alternative production improvements to increase the final product quality.
Effect of Stabilizer on the Physicochemical and Microbiology Properties of Wheygurt
Authors: Juniawati  , Usmiati S , Budiyanto A 
Published: June 2022

Abstract
In Indonesia, the consumption of cheese has increased every year. Whey is the by-product of cheese production which is abundant availability. Cheese whey can cause environmental problems due to its high Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) concentrations. Until now, cheese whey utilization has not been optimal whereas it contains all essential amino acids and other healthy nutritions. One of the potensial product developed from cheese whey is wheygurt. This study was carried out to investigate the effect of various stabilizer on physicochemical and microbiology properties of wheygurt for 21 days of storage in cold temperature. The experiment was designed with a completely randomized design with 4 treatments (pectin, carboxymethylcelllulose, gelatin and corn starch) and was repeated 3 times The study showed that the treatment had a significanteffects on physicochemical and microbiology characteristics of wheygurt. Gelatin is the best stabilizer because it can keep up quality of wheygurt for 21 days in cold storage. This is indicated by the absence of syneresis and the lowest decrease in total lactic acid bacteria (0.003 CFU/mL)
Production of Xylitol from Corn Biomass using Candida sp. As Microbial Agent
Authors: Rahayu E , Hidayah N , Adiandri R S 
Published: June 2022

Abstract
Xylitol, C5H12O5, is a white and odorless crystalline powder of sweetening agents that included as low-calorie sweetener. It could be used as a healthy ingredient for food and pharmaceutical. Natural sources of xylitol are fruit and vegetable, even in minute quantities. At industrial scale, xylitol is produced through hydrolysis and hydrogenation process of lignocellulosic materials. The aim of this research was to study the production of xylitol from corn biomass using Candida sp. as a microbial agent. The research was conducted using different species of Candida sp. (C. guilliermondii and C. tropicalis) and supplement media growth (with or without glucose). Xylitol concentration was examined after fermentation for 3 and 5 days. The results showed that corncob is a promising material to use in producing xylitol from lignocellulosic biomass. The longer fermentation time, the higher xylitol concentration, ranged from 0.049 to 0.088 g/L. However, compare to another microbe species, the treatment using Candida tropicalis showed that long fermentation resulted in a lower xylitol concentration. The addition of glucose as co-substrate increased xylose consumption rate and xylitol productivity. These results provide useful information to develop further study about xylitol production using agricultural biomass.
Greedy algorithm based circuit optimization for near-term quantum simulation
Authors: Hu Yi , Meng Fanxu , Wang Xiaojun , Luan Tian , Fu Yulong , Zhang Zaichen , Zhang Xianchao , Yu Xutao 
Published: June 2022

Abstract
Simulating quantum systems is believed to be one of the most important applications of quantum computers. On noisy intermediate-scale quantum (NISQ) devices, the high-level circuit designed by quantum algorithms for Hamiltonian simulation needs to consider hardware limitations such as gate errors and circuit depth before it can be efficiently executed. In this work, we develop a hardware-agnostic circuit optimization algorithm to reduce the overall circuit cost for Hamiltonian simulation problems. Our method employ a novel sub-circuit synthesis in intermediate representation and propose a greedy ordering scheme for gate cancellation to minimize the gate count and circuit depth. To quantify the benefits of this approach, we benchmark proposed algorithm on different Hamiltonian models. Compared with state-of-the-art generic quantum compilers and specific quantum simulation compiler, the benchmarking results of our algorithm show an average reduction in circuit depth by 16.5× (up to 64.1×) and in gate count by 7.8× (up to 23.7×). This significant improvement helps enhance the performance of Hamiltonian simulation in the NISQ era.
iDRNA-ITF: identifying DNA- and RNA-binding residues in proteins based on induction and transfer framework
Authors: Wang Ning , Yan Ke , Zhang Jun , Liu Bin 
Published: June 2022

Abstract
Protein-DNA and protein-RNA interactions are involved in many biological activities. In the post-genome era, accurate identification of DNA- and RNA-binding residues in protein sequences is of great significance for studying protein functions and promoting new drug design and development. Therefore, some sequence-based computational methods have been proposed for identifying DNA- and RNA-binding residues. However, they failed to fully utilize the functional properties of residues, leading to limited prediction performance. In this paper, a sequence-based method iDRNA-ITF was proposed to incorporate the functional properties in residue representation by using an induction and transfer framework. The properties of nucleic acid-binding residues were induced by the nucleic acid-binding residue feature extraction network, and then transferred into the feature integration modules of the DNA-binding residue prediction network and the RNA-binding residue prediction network for the final prediction. Experimental results on four test sets demonstrate that iDRNA-ITF achieves the state-of-the-art performance, outperforming the other existing sequence-based methods. The webserver of iDRNA-ITF is freely available at http://bliulab.net/iDRNA-ITF.