bluuebunny/crossref_metadata_2025_split huggingface dataset:
Linking the Antarctic sea ice extent changes during 1979–2020 to seasonal modes of Antarctic sea ice variability
Authors: Yu Lejiang , Zhong Shiyuan , Vihma Timo , Sui Cuijuan , Sun Bo 
Published: October 2022

Abstract
The Antarctic sea ice extent slowly expanded through the four-decade-long satellite era until 2014 when the expansion came to a halt, followed by a rapid contraction in the next couple of years. This sudden unexpected trend reversal has sparked considerable research interest and several mechanisms have been proposed to explain it; however, much remains to be explored. In this study, we show that the long-term increasing trend in the Antarctic sea ice extent and its recent reversal can be largely explained by the first, second and fourth empirical orthogonal function mode of sea ice variability in austral summer, autumn and spring, respectively. We illustrate that the sea ice variability represented by the three modes is mostly consistent with what is expected from the anomalous atmospheric circulations associated with planetary wavetrains that are triggered by anomalous sea surface temperature (SST) and convective activities over the Southern Indian and Pacific Oceans. More specifically, the results suggest a teleconnection between the increasing periods in the Antarctic sea ice extent in the past four decades and the positive SST anomalies over the southeastern Indian Ocean and the western tropical Pacific Ocean. The opposite occurs over the decreasing period. Accordingly, the same mechanisms, in different phases, have been associated with the periods of increasing and decreasing Antarctic sea ice extent.
An Analysis of Soluble and Insoluble Fiber Content of Various Modified Corn Flours Using Fermentation Followed by Pregelatinization – Systematic Literature
Authors: Sukainah Andi , Ratna R , Putra Reski Praja , Fadilah Ratnawaty 
Published: October 2022

Abstract
This study was conducted to determine the effect of engineering on the fermentation process combined with pregelatinization in the production of modified high-fiber corn flour. Modified corn flour was produced from BISI-18 corn that had been previously ground and treated with spontaneous and controlled fermentation. The spontaneous fermentation method used control (A1), while the controlled fermentation method used single cultures of Lactobacillus fabifermentans (A2) and Aspergillus sp. (A3) as well as mixed cultures of Lactobacillus fabifermentans and Aspergillus sp. at a ratio of 1:3 (A4). Microaerophilic fermentation was carried out for 24 hours at room temperature. All the treated fermented corn flours were dried and pregelatinized at 80 °C for 15 minutes and dried using a room dryer at ± 50 °C for 48 hours. This study used a randomized block design with four treatments, each consisting of 3 groups. The observation variables included insoluble dietary fiber, soluble dietary fiber, and total dietary fiber. Data were analyzed using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) at a significant level of 0.05. The results showed that the fermentation process affected the insoluble dietary fiber and soluble dietary fiber content of modified corn flour but did not affect the total dietary fiber content. It was also found that the best modified corn flour was produced with the addition of a single culture of Aspergillus sp., containing 9.36% insoluble dietary fiber, 6.26% soluble dietary fiber, and 15.62% total dietary fiber.
Sensory Properties of Snack Noodles Made from Canistel Flour and Mocaf with Addition of Guar Gum
Authors: Retna Pertiwi Sri Rejeki , Novidahlia Noli , Aminullah Aminullah , Rohmayanti Titi , Siwi Kurniati 
Published: October 2022

Abstract
Canistel flour contains no gluten protein, and the key to success in making gluten-free products is the use of a combination of alternative flours and binders. The aim of this research was to analyze the sensory properties of snack noodles made from canistel flour, mocaf (modified cassava flour), and guar gum in different concentrations. The proportions of composite flour (canistel flour:mocaf) used in this research were 100%:10%, 90%:10%, and 80%:20%, and guar gum was at the concentrations of 1% and 2%. Analysis included yield, moisture content, and sensory properties such as color, surface texture, aroma, salty taste, umami taste, crispiness, and aftertaste. Results show that the proportion of composite flour significantly affected the yield, moisture content, and some sensory properties, including color, surface texture, and crispiness. The concentration of guar gum and the interaction of composite flour proportion and guar gum concentration did not significantly affect all the attributes measured. Increasing the proportion of mocaf resulted in higher yield, higher moisture content, and better sensory properties in terms of color, surface texture, and crispiness. The snack noodle made from composite flour in the proportion of 90% canistel flour to 10% mocaf with an addition of 1% guar gum was selected as the best one.
Effect of Harvest Interval on the Productivity of Three Varieties of Citronela Grass Planted on Ultisol Soil
Authors: Suryani Erma , Idris Herwita , Nurmansyah  , Nasir Nasril 
Published: October 2022

Abstract
Indonesia has produced various types of essential oils, one being citronella oil. This essential oil is multi-beneficial not only from its contribution to agricultural development, but is also plays a role in the development of the community’s economy. A large area of agricultural lands of ultisol soil types have not been utilized, therefore a study was conducted on the effect of harvest interval on the productivity of three varieties of citronela grass planted on ultisol soil. This study was conducted from January 2019 to January 2021, with a randomized block design in factorial using two factors. The first factor is harvest interval, with three levels consisting of P1 = a harvest interval of once in 4 months, P2 = a harvest interval of once in 3 months, and P3 = a harvest interval of once in 2 months. While the second factor is variety, with three levels consisting of V1 = Citrona 1 variety, V2 = Citrona 2 variety, and V3 = Serai wangi 1 variety, repeated three times. Each treatment consisted of 24 clumps. The parameters observed were vegetative growth, terna production, oil production, intensity of spot disease attack, and quality analysis R/C ratio. The results of the research on harvest intervals and the three types of varieties used on ultisol soil showed that the best harvest interval was of once every 3 months; while the Serai wangi 1 variety showed good results of vegetative development, had the lowest intensity spot disease attack (24.75 and 19.60%), terna production (68.76 and 59.78 ton –ha-th), and oil production (481.42 and 418.08 kg –ha-th). On another note, oil quality such as Citronella and Graniol content was not affected by harvest interval and the variety used. For the R/C Ratio in the second year of planting, it was revealed that business feasibility was at harvest intervals of once every 3 months with an R/C Ratio of (1.28) on the Serai wangi 1.
Somatic Embryogenesis of Soybean Glycine Max (L.) Merr.
Authors: Gustian  , Setiawan Ryan Budi , Syarif Auzar , Yaherwandi  , Nisaa Qudwatun , Nastiti Dea Hayu 
Published: October 2022

Abstract
One of the efforts to increase domestic production is improving superior soybean through plant breeding techniques. Improving superior soybean cannot be separated from the regeneration process. Regeneration via somatic embryo induction has the advantage of being bipolar. Types of explants, genotypes, media composition, and growth regulators play an important role in plant in vitro regeneration. This study aims to obtain a regeneration protocol for two varieties of soybeans, namely, Derap I and Devon I, through induction of somatic embryos. This research was conducted at Tissue Culture Laboratory of the Faculty of Agriculture, Andalas University, Padang, from July to November 2020. This study used a completely randomized design (CRD) that was carried out separately in one experiment with 4 levels of 2,4-D, namely, 10 ppm, 20 ppm, 30 ppm, and 40 ppm, which were repeated 5 times. The results showed that the concentration of 2,4-D 20 ppm was the best concentration for percentage of explants that produced somatic embryos in Derap I (35%), and Devon I (95%).
Optimisation of Rice Husks’ Lignocellulose Pre-Treatment Methods and Use of Central Composite Design in Citric Acid Fermentation: A Review
Authors: Artha Samosir Grace Roma , Sariati Maria Natassija , Sitepu Ivana , Ritonga Eka Rahmadani , Samosir Audrey Mihewi , Martgrita Merry Meryam 
Published: October 2022

Abstract
In today’s industry, about 80% to 90% of citric acid (C6H8O7) production is carried out using submerged fermentation method and Aspergillus niger as citric acid producing microorganism. The use of fermentation method provides advantages, including the utilization of agricultural waste as substrate. Rice husks can be used as substrate in citric acid fermentation because they contain high cellulose and hemicellulose. However, agricultural waste also contains lignin which can interfere with the hydrolysis of cellulose and hemicellulose into reducing sugars, therefore optimisation of pre-treatment process is needed to separate lignin in rice husk. In addition to the optimisation of pre-treatment process, optimisation of fermentation parameter variations to obtain maximum citric acid yield is necessary. Therefore, the aim of this narrative review is to desribe various pre-treatment methods that can be done to remove lignin from rice husks, and to provide information on the benefits of using the Central Composite Design method in the optimisation of various fermentation parameters.
Uniformity Test on Generation F4, Candidates for High-Yielding Composite Corn Varieties
Authors: Ekawati Fitri , Sutoyo  , Suliansya Irfan 
Published: October 2022

Abstract
Composite corn is a very promising alternative for farmers because it can be planted repeatedly and farmers can produce seeds for their own needs, although in general, the production of [local] corn seeds is lower than that of hybrid corn seeds. The purpose of this study was to produce a new composite corn variety that has a high yield potential and is adaptive to the agro-climatic conditions in West Sumatera. The study was conducted using the mass selection method in the F4 generation to test the uniformity. Based on the results of the study, it was found that the F4 population of composite corn candidates that were medium maturing and uniform had high criteria but still had wide diversity, and had high seed yields, which were even almost equivalent to those of some hybrid corns, although some characters of yield components still lack wide diversity. From the results of this study, it has been obtained candidate for high-yielding composite corn varieties that are adaptive to the agro-climatic conditions in West Sumatera.
Performance and Characteristics of Bio-Oil from Pyrolysis Process of Rice Husk
Authors: Novita Sri Aulia , Santosa  , Nofialdi  , Andasuryani  , Fudholi Ahmad , Putera Perdana , Hendra  
Published: October 2022

Abstract
This study aims to modify the pyrolysis device that produces bio-oil with methyl esters, determine the content of methyl esters with GC/MS analysis, and test the performance of biodiesel using a diesel engine. This research modified the pyrolysis tube wall by changing the thickness of the stainless-steel material to 1.5 mm to facilitate the combustion process and heat transfer and reduce the equipment weight. Meanwhile, the tube base still uses 3 mm stainless steel to prevent leakage during the process because of high temperature (300 – 400°C). Using wood and coconut shell could accelerate the incomplete combustion process and produce higher methyl ester than using a gas stove. The process using wood and coconut shell could produce 35.88% of bio-oil produced while the process using a gas stove only produces 30%. The GC/ MS analysis has discovered that the content of methyl ester and ethanol was 60.12% and 1.13%, respectively. The obtained methyl ester was separated from the tar using a rotary evaporator based on the boiling point difference. Methyl ester from this husk can turn on the diesel engine with B20-B60.
The Efficacy of Therapeutic-Diabetes Mellitus Functional Drink on Blood Glucose and Plasma Malondialdehyde (MDA) Levels of Type 2 Diabetes Mellitus Patients
Authors: Hasniyati Rina , Yuniritha Eva , Fadri Rince Alfia 
Published: October 2022

Abstract
A long-time condition of hyperglycemia in type 2 diabetes mellitus (DM) will cause glucose auto-oxidation, which can increase reactive oxygen stress. Improving the balance between the composition of gut microbiota and host cells in DM patients with prebiotics and probiotics concepts is a therapy to reduce the risk of ongoing inflammation. This study aimed to examine the efficacy of the therapeutic diabetes mellitus functional beverage product from local functional food on blood glucose levels and plasma malondialdehyde (MDA) levels of type 2 DM patients. This study used a “pre-posttest control design”. The research subjects were 46 patients with type 2 DM who were divided into two groups: the intervention and control groups. The research sample was selected by a purposive sampling technique. The intervention was conducted by giving 200 ml of yogurt bengkuang tape ketan hitam for two weeks. Meawhile, the statistical test used an independent t-test. The results showed that the samples did not have a difference in the mean blood glucose levels before and after the Yobetam treatment. The blood glucose levels of the control group were 4.9 ± 39.3, and those of the intervention group were -14.1 ± 52.1. However, the samples showed a difference in the mean MDA levels before and after the Yobetam treatment. The mean MDA levels of the control group were 0.16 ± 0.39, and those of the intervention group were 0.46 ± 0.37. The functional drink is expected to be an alternative to oral therapy.
The Application of an Artificial Dryer and Sun-Drying to Enhance the Quality of Red Chili Flakes Simplicia
Authors: Renate Dharia , Indriyani  , Simbolon Winda 
Published: October 2022

Abstract
Red chili flakes simplicia should have a color and an aroma resembling those of fresh red chilies. Long-term drying of red chilies at high temperatures and high humidity can produce undesirable color changes such as dried simplicia chilies and blackish brown chili flakes. This can be overcome by using artificial dryers or sun-drying combined with the provision of strong wind gusts to reduce temperature and humidity, avoiding substances that cause changes in color and aroma. The purpose of this study was to determine the quality characteristics of red chili flakes obtained from sun-drying, fanning, and drying using artificial dryers to overcome changes in the color and vitamin C content of red chili flakes. The research was conducted using the randomized block design with several treatments of drying methods, namely sun-drying, sun-drying with a fan blowing, drying in a tray dryer, drying in a tray dryer with a fan blowing, and drying in an electric oven. The data collected were analyzed by ANOVA and further subjected to a Duncan’s test at a 5% level. The results show that the highest yield (66.86%) was obtained from the drying treatment in a tray dryer with a fan blowing. The lowest water content (8.5%) was obtained from drying using a combination of sunlight and tray dryer. The highest vitamin C content (269.86 mg/100 g) was also found in the treatment using the combination of sunlight and tray dryer. The best chili flakes color was with a brightness value of 41 and a* and b* values of +52.6 and +42.3, which indicates a yellowish red color. The research concluded that a combination of sun-drying and fanning on red chilies resulted in good color of red chili flakes and that artificial drying using a tray dryer combined with fanning or sun-drying could overcome changes in the color and vitamin C content of red chili flakes.
Isolate Characterization and Amylolytic Properties of Lactic Acid Bacteria from Traditional Fermented Dadih
Authors: Elida Mutia , Agustina Agustina , Ermiati Ermiati , Desminarti Susi 
Published: October 2022

Abstract
This research aimed to explore, isolate, select, and characterize lactic acid bacteria (LAB) potentially used as amylolytic bacteria from traditional fermented food “dadih”. Dadih was collected from Lareh Sago Halaban and Lintau, West Sumatera Province. The LAB was isolated by the streak method to obtain a uniform color and size colonies. The selected isolates were characterized by the reaction gram and catalase test. The result showed that isolates had the form of coccus, coccobacillus, and basil with gram-positive, catalase-negative, and endospore-negative reactions. The further characterization using the KIT API 50 CHL identified Lactobacillus plantarum (mH1), Lactobacillus paracasei ssp paracasei (mL3), Lactobacillus plantarum (mH4), Lactococcus lactis subsp lactis (mH6), Lactobacillus plantarum (mH7), Lactobacillus plantarum (mH8), Lactobacillus brevis (mH13), and Lactobacillus paracasei subsp paracasei (mL14). The amylolytic and starch hydrolysis test showed that the isolates with higher amylolytic index ≥2 were Lactobacillus paracasei ssp paracasei mL3, Lactobacillus plantarum mH4, and Lactobacillus paracasei ssp paracasei mL14. The Lactobacillus plantarum mH8 had a lower amylolytic index of 0.7. Therefore, the four isolates (mL3, mH4, mL14, and mH8) are potentially used as fermenting bacteria for high- carbohydrate food.
The Occurrence of Bacillus Cereus in White Pepper from Bogor, Indonesia
Authors: Nanteza Hasifa , Dewanti-Hariyadi Ratih , Nurjanah Siti 
Published: October 2022

Abstract
White pepper (Piper nigrum L.) is a spice with earthy heat and an intense floral aroma widely produced and consumed in Asia. In Indonesia, it is commonly used to flavor dishes that require a spicy taste. However, white pepper can be contaminated by pathogenic microorganisms, such as Bacillus cereus, an endospore-forming bacterium widely grounded in soil and dust. The bacterium causes emetic and diarrheal syndromes and has been implicated in various foodborne disease outbreaks in different parts of the world. Currently, data pertaining to the occurrence of Bacillus cereus in white pepper in Indonesia is not available. This study aimed to isolate and assess the occurrence of Bacillus cereus in white pepper obtained from markets in Bogor, Indonesia. The study consisted of sample collection and preparation, isolation and enumeration of Bacillus cereus using Mannitol egg yolk polymyxin (MYP) agar, and confirmation by biochemical tests and Polymerase Chain Reaction to detect the gene encoding for16S rRNA. Of the 20 samples analyzed, 18 of them (90%) were contaminated with presumptive Bacillus cereus, and the highest concentration was 5.77 log10 cfu/g. The high counts of Bacillus cereus were probably attributed to the postharvest processing operations that the spice encountered. All the 15 tested isolates showed a clear band at the expected length of around 1686bp after being separated from PCR products on ethidium bromide-stained 2% agarose gel. This result confirmed the existence of Bacillus cereus in white pepper samples.
Physicochemical properties of instant beverage powders from red dragon fruit peel extracts with maltodextrin and cocoa powder as fillers
Authors: Trimedona Neni , Rahzarni  , Muchrida Yenni , Zebua Elva Amurita , Utama Rozi Satria 
Published: October 2022

Abstract
The peel of red dragon fruits contains a bioactive component, which is beneficial as a raw material to make instant beverage powder. The peel extract was combined with milk and a filler and then dried with a spray drying method. The study aimed to determine the characteristics of instant powder with a maltodextrin and cocoa powders as fillers. 15% filler of the total volume of liquid was added, and the treatment of ratio of maltodextrin and cocoa powders were P1 (15%:0%), P2 (14.5%:0.5%), P3 (14%:1%), P4 (13.5%:1.5%), and P5 (13%:2%). The results showed that the solubility of instant powder was 92.86-97.13% with a pH value of 5.73-5.96. The moisture content of powder was 3.95% -4.45%. Meanwhile, protein and fat contents were 8.23%-9.34% and 0.30%-0.84%, respectively. The highest total phenolic content of instant powder was 60.17 mg GAE/100g of the sample.
The processing methods and total phenol content of some of West Sumatra’s traditional beverages
Authors: Putri Nela Eska , Novita Rilma , Utama Rozi Satria 
Published: October 2022

AbstractWest Sumatra is recognized for having various traditional beverages that can boost physical stamina. Farmers drink them to increase their energy levels after working all day. The health advantages of these beverages are producing rich nutrients and improving secondary metabolites, such as phenol compounds that naturally exist in plants as the beverages’ raw material. This study aimed to investigate steps to prepare West Sumatra’s traditional beverages and their total phenol. The research began with observing beverage samples collected from various locations. The next step was testing the total phenol in the drinks. Five traditional beverage varieties were chosen from Payakumbuh City and Limapuluh Kota Regency by considering a number of factors: (1) how common these beverages were in the community, (2) how freely they were sold, (3) how quickly they were delivered, and (4) how widely they were distributed throughout West Sumatra. These beverages were young coconut drink,aia niro(sap drink), sugarcane juice,kahwa daundrink, andteh talua(egg tea).Kahwa daunis made from coffee plant leaves dried by heating, smoking, or roasting. Sugarcane juice is produced by crushing sugarcane stalks and filtering the liquid.Aia nirois obtained by extracting the male fruits of palm stems from flower bunches. Meanwhile,teh taluais produced with blended egg yolks, filtered hot tea water, sugar, and lime water. The results showed that total phenol content in young coconut,aia niro, sugarcane juice,kahwa daun, andteh taluabeverages were 47.86, 84.94, 422.95, 508.52, and 1489.75 mg gallic acid equivalent/L, respectively.
An endemic plant species of East Java, Smilax nageliana A.DC (Smilacaceae)
Authors: Sofiah S , Hakim L , Indriyani S , Robiansyah I 
Published: October 2022

Abstract

Smilax nageliana A.DC (Smilacaceae) is an endemic plant species confined to Ranu Darungan and Mt. Kawi in East Java, Indonesia. The species was last collected in 1980 and is not known to be present at ex situ collections. In the present study, we conducted a field survey in the natural habitats of the species to provide updated information on morphological and ecological characteristics and to evaluate the presence of S. nageliana species, including habitat preferences. Using a focused survey method, 307 mature individuals of S. nageliana were recorded growing in Ranu Darungan and Mt. Kawi. The morphological character especially in color of the fruit, that found in dark green, while the previous time it was dark purple to black. The ecological character of the S. nageliana habitat was different from the previous time, where today was found at an altitude of 670 m above sea level (masl). In Ranu Darungan, the population was found at an elevation range of 670-1200 m, while in Mt. Kawi, the population grows from 1100-1400 masl This plant grows in places with high relative humidity ranges from 52%-90% and moderate temperatures ranging from 21°C-27.7°C.