bluuebunny/crossref_metadata_2025_split huggingface dataset:
The comparison between cyber extension and traditional interaction in the farmers environment during pandemic
Authors: Rizkiansyah M , Ariestyani A , Yunus U 
Published: January 2022

Abstract
Data from the Indonesian Seed and Farmers Technology Association data shows that 22 percent of Indonesian farmers have used smartphones to obtain agricultural information. But many farmers still struggle to get information especially in the pandemic era. This research is to find out how the comparison of information delivery patterns between traditional media and cyber media on farmers in Bangil. Indonesia. This research theory uses the theory of cyber extensions. This research method by, observe online media, interviewing several farmers in Bangil and supported by survey data to 85 farmers in Bangil. The results showed that although cyber media began to enter as one of the sources of information for farmers, only a few were dependent on online, while the rest still relied on information from extension methods. Counselling still needed as a connection between farmers and Internet.
Early determination of fetal sex in goat a comparison between real time PCR and ultrasonography
Authors: Hussein S A , Karam K M 
Published: January 2022

Abstract
The point of the current study is to assess the productivity of the real time PCR and ultrasound techniques in early determination of fetal sex in Iraqi singleton pregnant goats. Our investigation has been led in Iraq, Al-Diwanya city from 10/8/2020 – 15/1/2021. The examination incorporates 45 singleton pregnant Iraqi goats, which initially inspected by ultrasound to affirm pregnancy and to decide the fetal sex depending on the restriction of the genital tubercle of the goat fetuses, after that, blood specimens had been gathered from the jugular vein of all examined does to detect fetal sex by discovery of AMLX and SRY genes in the circling cells free fetal DNA (ccffDNA) in these maternal blood specimens by utilizing real time PCR. Our outcomes showed an exceptionally high level of accuracy in real time PCR in contrast with the ultrasound strategy. The outcomes were affirmed by the true fetal sex after parturition in the inspected does. The complete symptomatic rate were 51.11% (23/45) and 97.78% (44/45) for ultrasound and PCR strategies separately. The exactness level of genuine analyzed female and male caprine kidding were 58.33% (7/12), 48.48% (16/33), and 100% (12/12), 96.97% (32/33) for ultrasound and real time PCR techniques separately. While the exactness rates of the two techniques utilized in this investigation for early caprine fetal sexing in respect to early pregnancies periods analyzed uncovered 100% (13/13), 96.3% (26/27), 100% (5/5), and 61.54% (8/13), 40.74% (11/27), 80% (4/5) in early pregnancy periods (58-62, 63-67, 68-73) days for real time PCR and ultrasound strategies individually. In conclusion our outcomes revealed a huge predominant exactness and productivity in fetal sexing in Iraqi singleton pregnant does in early development periods, with very high accuracy in real time PCR in compare to ultrasound techniques.
Seed treatment using rhizobacteria as plant growth promotion of two chili variety (Capsicum annuum L.)
Authors: Syamsuddin  , Halimursyadah  , Samingan  , Maulidia V 
Published: January 2022

Abstract
The research aims to find out the effect of pre-germination treatment seeds using rhizobacteria as plant growth promotion of two varieties of red chili peppers in the field. The experiment used a randomized design of factorial groups. Factors studied were varieties (V) and rhizobacteria types (R). The variety factor consists of 2 varieties namely PM999 (V1) and Kiyo F1 (V2). While the type of rhizobacteria factor tried consists of 8 treatment, namely, control (R0), Azotobacter sp. (R1), B. megaterium (R2), P. atmuta (R3), B. alvei (R4), Flavobacterium sp. (R5), B. coagulans (R6), B. firmus (R7) and B. pilymixa (Rs). Each treatment was repeated 3 times, so there were 48 experimental units. Each unit of experiment is represented by 5 sample plants. The data was analyzed using ANOVA and continued with DMRT test at real level α = 0.05. The results showed that vegetative growth and production of chili plants until the age of 45 days after planting in each variety is not dependent on the pre-germination treatment of seeds with rhizobacteria. But the varieties of chili plants used affect vegetative growth and production. PM999 varieties are superior to the Kiyo F1 variety. Pre-germination treatment of seeds using rhizobacteria is relatively effective in improving vegetative growth and yield of chili plants. Among the 8 isolates rizobacteria isolate Azotobacter sp., B. megaterium, B. coagulants, Flavobacterium sp., and P. atmuta relatively effective to provide an increased effect on the growth and production of chili plants.
Shelf life prediction of straw mushrooms (Volvariella volvacea) based food enhancer using accelerated shelf life testing method
Authors: Sadli S , Erfiza N M , Anam A , Misrahanum  
Published: January 2022

Abstract
Food shelf life is related to food safety since consumers need to be informed an expired date of the food product. This study aims to determine shelf life of natural food enhancer based on straw mushroom (Volvariella volvacea) using Accelerated Shelf Life Testing (ASLT). Determination of shelf life was carried out at 30, 40, 50°C followed by descriptive sensory (colour, aroma, taste) and moisture content analysis for 28 days. Further data of those parameter over storage time were plotted into a graph to obtain a linear regression equation of zero-order and first-order. Then relationship between ln slope (k) and storage temperature 1/T (°K) was plotted in a linear regression to determine activation energy. Equation of linear regression from the lowest activation value then was used to calculate the shelf life of the product. The taste parameter on zero-order was used in shelf life determination as the critical quality because it has the smallest activation energy as 1708.39 cal/mol. The Arrhenius equation then was calculated using this value to obtain degradation constant (k). The results showed that shelf life of the straw mushroom based food enhancer were 77.58 days at 30°C, 70.85 days at 40°C and 65.07 days at 50°C.
Technical efficiency of rice farming in Aceh Province, Indonesia
Authors: Gunawan H , Majid M S A , Masbar R 
Published: January 2022

Abstract
This study measures the technical efficiency of rice farming in Aceh Province, Indonesia. A sample of 5,351 households from the 2017 Household Farming Cost Structure Survey conducted by the Central Bureau of Statistics of Aceh Province, Indonesia were gathered and analysed using the Data Envelopment Analysis (DEA). Three inputs (i.e., number of labour working days, fertilizer, and seeds) and one output (i.e., number of rice harvest) were used to measure the technical efficiency of rice farming in the province. The study recorded a very low average level of technical efficiency either using a Constant Return to Scale (CRS) or a Variable Return to Scale (VRS) approaches. Two inputs were found not optimal for rice farming activities, namely the number of labour working days and the use of fertilizers, while the use of seeds was found optimal. The study suggests that the farmers should use fertilizers proportionately to the land area. The use of agricultural technology should be intensified to minimize the use of excess labour to reduce wage spending.
Microorganism growth profiles during fermentation of Gayo Arabica wine coffee
Authors: Sulaiman I , Hasni D 
Published: January 2022

Abstract
Coffee is a non-alcoholic beverage that is consumed globally due to its specific flavour and functional properties. Nowadays coffee is diversified based on its coffee varieties, brewing methods, and bean processing techniques. Wine coffee is a commercial name for fermented coffee, a new coffee diversification product. Wine coffee is produced by fermenting coffee cherries for 30 to 60 days. As a new product, the process is not well studied. This research aims to explore the microorganisms’ activity and its profile growth during 30 days of fermentation. The documentation of pH and temperature, and microbial sampling during coffee cherry fermentation were conducted seven times, started at 0 days; 2 days; 4 days; 6 days; 8 days; 10 days; 12 days; 14 days; 16 days; 20 and 30 days. The results showed that pH decreases and temperature increases during fermentation. pH started from 5.0 and down to 3.9 when fermentation is terminated after 30 days, whilst the temperature slightly changes from 25°C to 30°C. The microorganism’s population shows the presence of yeast, lactic acid (LAB) and acetic acid bacteria (AAB) in wine coffee production. The yeast population increases in the mid fermentation as the cherries are damaged and provide suitable nutrition for the yeast. LAB also co-exists at a similar stage. Further research should be done, especially to understand the interaction mechanism between yeast and yeast, yeast and LAB, and yeast and AAB.
Effect of incorporating different types of Sentang tree waste particle on the thermal stability of Wood Polymer Composite (WPC)
Authors: Zakaria A M , Jamaludin M A , Zakaria M Z , Hassan R , Bahari S A 
Published: January 2022

Abstract
This article presents the potential use of tree waste materials such as the leaves (L), branches (B) and trunks (T) of Azadirachta excelsa (Sentang) tree in the production of wood polymer composite (WPC). The WPC was fabricated from high-density polyethylene (HDPE) as bonding matrix, maleic anhydride (MA) as coupling agent, and Sentang tree waste particles (L, B and T) as filler, prepared using twin-screw extruder followed by injection moulding machine. The effects of incorporating these types of Sentang tree waste particle (at 35% and 45% particles loading by weight) on the thermal stability of WPC were reported. The chemical compositions of L, B and T were also determined and their influences on the thermal stability of WPC were discussed. The thermal behaviour was determined by using thermogravimetric analysis (TGA), whereas the chemical analysis using Technical Association of the Pulp and Paper Industry (TAPPI) methods. The addition of these tree waste particles as filler has increased the thermal stability of WPC compared to virgin HDPE (without any particle incorporation). The highest mass loss was experienced by virgin HDPE. It was also observed that chemical compositions of the particles played vital role in influencing the thermal stability of WPC.
Household spending decisions analysis of coffee farmers in Aceh Tengah District
Authors: Baihaqi A , Fauzi T , Susanti E , Hamid A H , Rasmikayati E , Moulana R , Marzani A H 
Published: January 2022

Abstract
Farmer household income is certainly very closely related to expenditure. Coffee farmers in Aceh Tengah spend their income on consumptive and productive expenditures. This study aims to find out how the consumptive spending decisions and productive spending decisions of coffee farmers in Aceh Tengah District are described and to find out how the correlation between coffee farmers’ income and consumptive and productive spending decisions. The data used in this study are primary and secondary data. The analytical method used is descriptive statistics and Chi-Square analysis. The results showed that the consumptive expenditures of coffee farmers in Aceh Tengah District had a high category with a percentage of 42.2% or 62 farmers, while for productive expenditures of coffee farmers in Aceh Tengah District had a low category with a percentage of 45.6% or 67 farmers. The results of the Chi-Square analysis, namely from the results of the two analyzes, can be seen that the significance value of the correlation between income and consumptive and productive spending decisions is 0.000, which means that there is a correlation because of the Asymp value. Sig < 0.05. Moreover, the contingency coefficient (r) has a high (0.61-0.80) and moderate (0.41-0.60) correlation.
The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method
Authors: Hayati M , Arpi N , Rozali Z F 
Published: January 2022

Abstract
Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.
Analysis of Gayo wine-coffee processing facility development
Authors: Juanda  , Muzaifa M , Martunis  , Wahyuningsih T 
Published: January 2022

AbstractThe Indonesian plantation sector plays an important role in the overall national economy. The development of coffee processing methods into a variety of products, including the relatively new product Gayo wine coffee, will provide added value for farmers. However, the main question that is often asked about relatively new ventures is how viable they are. Thus, a techno-economic analysis of Gayo wine-coffee processing facility development was aimed to answer how viable is the business to ensure sustainability. The results of this research are expected to add scientific information regarding the feasibility study of developing a sustainable Gayo wine-coffee processing facility. The research was conducted in Aceh Tengah District by conducting a comparative study to a micro-scale wine coffee producer in the location, theSyukran Kopi Wineprocessing facility. Analysis of the facility development was more focused on the technological and financial aspects. The research results considered that Aceh Tengah District is very suitable as a location for a wine coffee factory to minimize the purchasing costs. Moreover, the process of wine coffee production is more difficult than the process of common coffee production. However, the Gayo wine-coffee processing facility uses semi-modern technology like the common coffee processing facility. Besides, all financial indicators meet the financial feasibility criteria for five years economic life of the project. Sensitivity analysis also shows that in both scenarios, all financial indicators still meet the financial feasibility criteria, although decreasing the benefit make a higher impact on most values of the investment criteria than increasing the operational cost.
Application of colour, shape, and texture parameters for classifying the defect of Gayo Arabica green coffee bean using computer vision
Authors: Maghfirah A , Nasution I S 
Published: January 2022

Abstract
Coffee is the most important commodity in the trading industry. Determination of the quality of coffee is still done manually so that it cannot separate good quality coffee beans with bad quality coffee beans. This research conducted the development of a visual-based intelligent system using computer vision to be able to classify the quality of rice coffee based on the Indonesian National Standard (SNI). The models used in the study are the K-Nearest Neighbour (K-NN) method and the Support Vector Machine (SVM) method with 13 parameters used such as; area, contrast, energy, correlation, homogeneity, circularity, perimeter, and colour index R(red), G (green), B (blue), L*, a* and b*. A total of 1200 Arabica green coffee bean captured using Kinect V2 camera with training data of 1000 samples and testing data of 200 samples.
The use of near-infrared reflectance spectroscopy (NIRS) to predict dairy fibre feeds in vitro digestibility
Authors: Zahera R. , Sari L.A. , Permana I.G. , Despal  
Published: January 2022

AbstractInformation on dairy fibre feed digestibility is important in ration formulation to better predict dairy cattle performance. However, its measurement takes time. Near-infrared reflectance spectroscopy (NIRS) is a rapid, precise, and cost-effective method to predict nutrient value, such as chemical content and digestibility of feedstuffs. This study aims to develop a database for an in vitro digestibility prediction model using NIRS, including dry matter digestibility (DMD), neutral and acid detergent fibre digestibility (NDFD and ADFD), and hemicellulose digestibility (HSD). Eighty dietary fibre feeds consisting of Napier grass, natural grass, rice straw, corn stover, and corn-husk were collected from four dairy farming areas in West Java (Cibungbulang District of Bogor Regency, Parung Kuda District of Sukabumi Regency, Pangalengan District of Bandung Regency, and Lembang District of West Bandung Regency). The spectrum for each sample was collected thrice using NIRSflex 500, which was automatically separated by 2/3 for calibration and 1/3 for validation. External validation was conducted by measuring 20 independent samples. Calibration and validation models were carried out by NIRCal V5.6 using the partial least squares (PLS) regression. The results showed that all parameters produce r2> 0.5 except for ADFD. Relative prediction deviation (RPD) > 1.5 was only found in hemicellulose digestibility prediction. RPL (SEP/SEL) <1.0 were found in DMD and hemicellulose digestibility. It is concluded that hemicellulose digestibility can be predicted using NIRS accurately while other parameters need improvement.
Screening factors affecting chitosan extraction from mud crab (Scylla sp.) shell using microwave irradiation for the Response Surface Approach
Authors: Arpi N , Fahrizal  , Lubis Y M , Asmawati  , Fayyadh M T , Atmajaya Y 
Published: January 2022

Abstract
Extracting chitosan from crab shell using conventional method requires processing in strong acid and alkali conditions under high temperature with long reaction time. Microwave-based extraction proposes shorter processing time, and hence energy and cost efficient. This study intended to screen factors affecting the extraction of chitosan from mud crab shell using microwave irradiation. The factors would be used in Response Surface Methodology (RSM) approach to obtain the optimum conditions for chitosan extraction. Microwave irradiation was employed in all of the three steps of chitosan extraction, the demineralization, deproteination, and deacetylation processes. A fractional factorial design was used to screen eight independent factors to determine the most significant ones to be optimized to determine the maximum value of four responses, which were yield, mineral removal, degree of deacetylation and moisture content. The results show that all of the main independent variables were significant in affecting minimal one of the 4 responses (P < 0.05). Mud crab chitosan had the degree of deacetylation of 87.72 – 95.13 %. Results of the screening analysis concluded, the main independent factors that are going to be applied in the optimization study are NaOH concentration, microwave oven power, and reaction time in deacetylation process.
Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk
Authors: Yunita D , Mariska D , Rohaya S , Varizki E , Gkatzionis K , Mugampoza D 
Published: January 2022

AbstractThe aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P≣0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.
Increase in body weight and protein retention on meat chicken due to the addition of probiotics and digestive enzymes in fermented diet containing maggot flour and local materials
Authors: Yaman M A , Nasution U , Allaily  , Daud M , Zulfan  
Published: January 2022

Abstract
The purpose of this study was to determine the growth response of meat chickens due to the addition of probiotics and digestive enzymes in the fermented diet containing maggot flour and local materials. The research was carried out at Field Laboratory of Animal Science, University of Syiah Kuala-Banda Aceh, Indonesia for 66 days. A total of 100 meat chickens were designed using a completely randomized design (CRD) consisting of 5 treatments, namely P0 = 100% fermented ration (control), P1 = 0.5% probiotic + 0% digestive enzymes + 100% fermented diet, P2 = 0% probiotic + 0.5% digestive enzymes + 100% fermented diet, P3 = 0.5% probiotic + 1% digestive enzymes + 100% fermented diet, P4 = 1% probiotic + 0.5% digestive enzymes + 100% fermented diet with 4 replications. The data obtained were analyzed using ANOVA (Analysis of variance) and significant difference of data was analyzed by Duncan’s multiple distance test. The results showed that the addition of probiotics and digestive enzymes with different levels of administration in the fermented diet had a significant effect (P<0.05) on the increase in final body weight and percentage of protein retention. The best results were obtained on chicken fed on fermented diet contained 0, 5% digestive enzymes by increasing on final body weight, protein retention, feed conversion and feed efficiency which were higher than fermented feed containing probiotics. In conclusion, it was well known that digestive enzyme effected synergistically on fermented diet in increasing protein retention resulted a higher final body weight of meat chicken.