bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Feasibility of Water Quality of Bedadung River for Inland Fishery Business Development and Sanitation Hygiene
Authors: Gemaputri AA , Pongoh IAA , Anggraeni OJ 
Published: February 2022

Abstract
This research was conducted using a quantitative descriptive method for measuring water quality in the form of measuring chemical, physical and biological parameters of the waters at the research location, then using a qualitative descriptive method to describe the condition of the designated area in the watershed of the research location.
The research location is the Biting River, the Jompo River and the Besini River. The purpose of the study was to assess the feasibility of water quality at the research site for inland fishery businesses and the water needs for sanitation hygiene for the community. The results of the measurement of water quality parameters at the research location showed that the Biting river was in an unpolluted and fertile condition, while the Jompo River indicated that it was contaminated with Oscillatoria bacteria which is very dangerous for human health and aquatic organisms. The water quality of the Besini river shows that the waters are fertile, not polluted but not suitable for community hygiene and sanitation activities because it is brackish with an average water salinity of 25 ppt.
Application of pulsed electric field in pasteurization of orange juice of siam cultivar: study on nutritional, physical, chemical properties, and total microorganism
Authors: Wibowo MJ , Bakri A , Hariono B , Wijaya R , Brilliantina A 
Published: February 2022

Abstract
Orange juice, extracted from orange of siam cultivar, was pasteurized using a pulsed electric field (PEF) method. The aim of this research was to analyze the changes on nutritional, physical and chemical properties and total microbes from orange juice after pasteurization. The research was conducted from June until September 2021 located in Jember. The PEF treatment was carried out using treatment time variation for 5 minutes (1 cycle), 10 minutes (2 cycles) and 15 minutes (3 cycles). Several parameters of Vitamin C, density, pH, total soluble and total microbes were observed. The result showed that PEF treatment did not significantly change nutritional, physical and chemical properties and total microbes after pasteurization with PEF in compared with no treatment pasteurization. The best treatment was found in the variation of 10 minutes (2 cycles).
Characterization of lignocellulolytic fungi isolated from cocoa rhizosphere under different cropping patterns
Authors: Nirmalasari Intan , Santosa Dwi Andreas , Prastowo Erwin 
Published: February 2022

Abstract
Cocoa plantations may provide a considerable amount of fungal biodiversity with high potential as soil organic matter biodecomposer agents. Therefore, the isolation and characterization of potential fungi is the first step to obtain the wide variety of lignocellulolytic enzymes. This study aimed at identifying potential lignocellulolytic fungi isolated from different type cocoa cropping pattern. The lignocellulose-degrading enzymes was determined by growing the isolated fungi on Guaiacol containing PDA media, and CMC media with additional of Red Congo solution. Their potential index (IP) was scored by measuring the diameter of the clear zone around the fungal colonies. Our identifications suggest the presence of both ligninolytic, and cellulolytic enzymes through a reddish, and clear zones produced around the colonies. Additionally, we identified two types of potential fungi with higher potential index both ligninolytic and cellulolytic, including strain fungal CSF#5 and CSF#15 which belongs to the group of fungi Ascomycetes.
The growth inducing endophyte: optimizing the non-host endophyte as growth promoter
Authors: Sugiyarto  , Trwidiarto C , Supriyadi  , Firgiyanto R , Addy H S , Wafa A 
Published: February 2022

Abstract
The plants present a complex, spatially and temporally diverse ecological habitat. As living support of human, microorganism, microorganism and fungal. They are life in the host plant as endo, ecto, semi endo or other kind living mechanism. The symbiotic associations between microorganisms and plants are ancient and fundamental. Most of plant protection scientist develop the broad range of host in endphopytic microbes for the future purposes, such as biological control agents, growth inducer, the plant resistance inducer and soon. However, the development non true host of endophytic microbes are challenging. The research was done by isolating potential endophyte from three toga plant and then tested to spinach. The growing and plant pathogenic possibility test was done to eliminating the potential plant pathogen microbes. From 40 isolate, was detected more than 20 isolate have possibility to be a pathogen of Spinach, with different symptoms appearance level. The level of growth induced result also have different result among the potential endophyte. They appear on the growing time, the long of root and shoot number of spinach. The optimizing of growth promoter endophyte especially for non-host endophyte, need the extra path for convinced the isolated endophyte not to be potential plant pathogen.
The effect of Biofertilizer Application and Shoot Pruning on the Production of chili plants on sandy media
Authors: Sukri M Z , Rohman H F , Firgiyanto R 
Published: February 2022

Abstract
Red chili as one of the important horticultural crops cultivated commercially, this is because in addition to chili has a fairly complete nutritional content, it also has a high economic value which is widely used both for household consumption and for the food industry. Therefore, it is necessary to apply intensification technology to increase chili production. These technologies include the application of Plant Growth Promoting Rhizobacteria (PGPR) to increase soil fertility and the application of shoot pruning to increase branching of chili plants. The purpose of this study was to determine the effect of PGPR and Trichoderma sp. And the treatment of shoot pruning on the production of red chili plants.This research was conducted at the Jember State Polytechnic Greenhouse, Sumbersari District, Jember Regency with an altitude of ± 89 masl. This study used a complete randomized block design (CRD) factorial consisting of 2 factors. The first factor was the provision of biological agents consisting of 4 levels of treatment. The second factor was the time for cutting shoots, consisting of 3 levels of treatment. The observation variables is productivity of chili. The results showed that branch pruning and biological agent treatment did not significantly increase the production of chili plants. However, there is a tendency for better treatment with pruning and without biological agents.
Effectivity of inorganic fertilizer NPK (15-15-6) to growth and yield of lowland rice (Oryza sativa L.) on alfisol soil
Authors: Fidiyawati E , Latifah E , Krismawati A , Sihombing D , Setyorini D , Bakar A , Sugiono  
Published: February 2022

Abstract
This study was conducted to determine the effectiveness of NPK (15-15-6) fertilizer on the growth and yield of lowland rice. It was carried out on irrigated rice fields in the second season (March-June), on Alfisol soil (25 m asl). RCBD experimental design with 8 doses of fertilizer treatment and 3 replications. Treatment: a) without fertilizer, b) local recommendation of NPK (15-15-15) 300 + Urea 200 kg/ha, c) NPK (15-15-6) 200 + Urea 0 kg/ha, d) NPK (15-15-6) 300 + Urea 0 kg/ha, e) NPK (15-15-6) 400 + Urea 0 kg/ha, f) NPK (15-15-6) 200 + Urea 200 kg/ha, g) NPK (15-15-6) 300 + Urea 200 kg/ha, and h) NPK (15-15-6) 400 + Urea 100 kg/ha. The results showed that the application of NPK (15-15-6) 300 + 200 urea kg/ha had a significant effect on plant height, productive tillers and yield. The yield was 7,448 t/ha and the RAE (Relative Agronomic Effectiveness) value was 106.46, while the recommended fertilizer yield was 7.20 t/ha and the RAE value was 100. NPK fertilizer (15-15-6) dose of 300 + 200 Urea kg/ha can recomedate as an alternative NPK fertilizer in lowland rice.
The effect of marinade concentrations of different local herbs and spices on the hedonic test of super native chicken breast
Authors: Oktafa H , Prayitno AH , Handayani HT , Rukmi DL 
Published: February 2022

Abstract
This study was conducted the effect of marinade concentrations of different local herbs and spices on the hedonic test of super native chicken breast. The research material consisted of super native chicken breast, chili powder, sugar, salt, pepper, garlic, cinnamon, palm oil, lime juice, monosodium glutamate, and ginger. The treatment levels of marinade concentration were 10, 20, and 30% of the weight of meat. The hedonic test of the super native chicken marinade was carried out by 40 untrained panelists. The hedonic test data of super native chicken breast marinated were analyzed by non-parametric analysis through the Hedonic Kruskal-Wallis test and if there was a significant difference (P<0.05) then further tested with Duncan’s New Multiple Range Test. The results showed that the marinade concentration level of different local herbs and spices had a significant effect on acceptability, but did not affect on color, aroma, taste, texture, juiciness, and tenderness of super native chicken breast marinated. The marinade concentration of local herbs and spices at the level of 20% was the best treatment with highest score hedonic of 4.38 so that it was preferred by the panelists when compared to other treatments.
Carica papaya seed meal in diet can reduce egg quail cholesterol without reduce egg quality
Authors: Rahmasari R , Hertamawati R T , Ningsih N , Imam S , Suryadi U , Nugraha B A 
Published: February 2022

Abstract
The purpose of this study was to determine the effect of papaya seed meal on the quality of quail eggs and to determine the best dose of quail egg quality. Using an experimental method with a completely randomized design (CRD), with 4 treatments and 6 replications, each replication consisted of 7 quails. The treatments were P0 (control feed), P1 (0.3% papaya seed meal in feed), P2 (0.6% papaya seed meal in feed) and P3 (1.2% papaya seed meal in feed). The parameters observed were egg white index, egg yolk index, egg yolk color, shell thickness, and egg cholesterol. The data was analysed by Analysis of Variance (ANOVA). The results showed that the addition of papaya seed meal in the feed had not a significant effect (p<0,05) on egg white index, on egg yolk index and shell thickness, but decreased egg yolk color. However addition papaya seed meal had significant effect (p<0,05) reduces egg yolk cholesterol. In conclusion, addition of papaya seed meal (Carica papaya L.) up to 1.2% reduce egg yolk cholesterol without effected the quality of quail eggs.
The potential solvent for tannin extraction as a feed additive made of coffee husk (Coffea canephora) using Soxhlet Method
Authors: Kusuma S B , Wulandari S , Nurfitriani R A , Awaludin A 
Published: February 2022

AbstractThe purpose of this research was to determine the best of solvent for extracting tannins as a feed additive from coffee husks using the soxhlet method. The method used was quantitative with a completely randomized design experimental. The coffee husk used was a type of Robusta taken from the Kaliwates Region, Jember Regency, Indonesia. The material was the waste from the grinding of coffee cherries, namely the pericarp (parchment, pectin layer, pulp, and outer husk). This research consisted of 3 treatments (P1: Methanol, P2: Ethanol, P3: Acetone), each treatment consisted of 3 replications. The variables were the tannin extracts and residue of tannin extracts. The results showed that different types of tannin solvents had a significant effect on the tannin extracts yield and residue of tannin extracts (P<0.05). Methanol and ethanol solvents produced higher tannin than acetone solvents: 0.5392%, 0.6120%, and 0.2457% respectively. Coffee husk with ethanol solvent gave the least residue compared to methanol and acetone: 61.64%, 66.89%, and 85.26% respectively. The conclusion of this research was Ethanol is a solvent that produces the highest total tannin (0.6120%) and the lowest residue (61.64 ± 0.6688%) from coffee husks compared to methanol and acetone. The result of this research can be used as a consideration for the tannins extraction of other plantation waste.
The effect of instanization methods on rehydrated instant bose characteristics
Authors: Yulianti L E , Sholechah H , Widowati E , Setiaboma W , Ekafitri R , Afifah N 
Published: February 2022

Abstract
Bose is a typical food from East Nusa Tenggara which is made from a mixture of corn and beans. The process of making bose requires a relatively long time. Instanization is a technology that can be applied to shorten the process of preparing bose corn before can be consumed. This study aims to determine the effect of the cooking methods in the instanization process on the physical and chemical properties of rehydrated instant bose corn. The factors tested were cooking methods: mixed and boiled-steamed; mixed and boiled-autoclaved; mixed and steamed-autoclaved; unmixed and boiled-steamed; unmixed and boiled-autoclaved; unmixed and steamed-autoclaved. The mixed and boiled-autoclaved method produced the best physical properties of instant bose corn compared to other treatments. This instant bose corn had 6.34 minutes of rehydration time, 4.45 of rehydration ratio, 190.01% of volume expansion, 261.65 N of hardness and contains of 3.41% of protein, 0.56 mg/100 g of iron and 0.42% of fat.
Physical quality of coated and uncoated breadcrumbs of Moringa oleifera leaf-fish nugget with various fillers
Authors: Putri D P , Setiaboma W , Kristanti D 
Published: February 2022

Abstract
Nugget is a restructured meat product made by adding various spices and flour as filling and coating materials. Flour as a filler plays an important role in the physical quality of nuggets. The nuggets are coated with breadcrumbs that have a function to improve appearance and increase acceptability of product. This study aims to determine effect of various fillers on physical properties of coated and uncoated breadcrumbs of Moringa leaf fish nuggets. The factors were different ratio of fillers (comparison of corn starch and sago flour) and breadcrumbs coating (coated and uncoated). Nuggets with 100% wheat flour filler were used as a control. The results showed that the use of sago and corn starch flour as a filler increased the ability of WHC, hardness, gumminess, and chewiness but reduced the cooking loss of nuggets. The used of 100% sago flour was the highest of WHC (139.36%). The coating breadcrumbs had lower WHC (111.87%) ability. The cooking loss value ranged from 8.65– 17.66%. The cooking loss was more visible in the samples without breadcrumb coating. The different ratio of filler significantly affected increasing the hardness, the springiness, and the cohesiveness while coated of breadcrumb reduced the hardness.
Packaging development of dehydrated strawberry using quality function deployment for e-commerce
Authors: Mentari S , Ainuri M , Falah M A F 
Published: February 2022

Abstract
Dehydrated strawberry is product development from strawberry fresh fruit to improve, increase the shelf-life and value of the product. During the Covid-19 pandemic, shopping lifestyle has changed gradually into online buying through e-commerce that was growth significantly, it must be followed by producer to adapt and adopt the situation especially for purchasing decisions, while customers tend to choose products based on the packaging appearance. This study aimed to determine attributes of the packaging and technical needs for producer selling preparation of dehydrated strawberry in e-commerce based on customer needs. The method in this study that has proven effective in fulfilling customer needs is Quality Function Deployment (QFD) in product planning phase. QFD analysis begins with filtering Voice of Customer (VoC) using open questionnaire then at the stage of customer importance level and product performance using closed questionnaire, then compiled into attributes of customer needs. Technical requirements were brainstormed using discussion with local sellers on e-commerce. Two attributes with the highest priority to be realized is product information on the packaging is easy to read and understand and product-related information fully listed on the outer product packaging and the highest priority for the technical needs is addition of secondary packaging.
Consumer acceptance of quality characterization of dehydrated strawberry product
Authors: Hasna S S , Nugrahini A D , Falah M A F 
Published: February 2022

Abstract
Strawberry is a horticultural fruit that has high nutritious content but a short shelf-life. Strawberries can be dried to extend their shelf-life. However, the drying process can cause quality change that can affect consumer acceptance. This research aimed to identify the quality of dehydrated strawberries based on consumer acceptance. Samples were produced using osmosis dehydration pre-treatment and dried by tray dryer. Imported and local products were used as a comparison. An untrained panelist was used to make a sensory analysis on five attributes on color, aroma, flavor, texture, and overall. Then, sample with highest acceptance value for each attribute were tested for the quality that consists of color, total sugar content, texture, and water content test. Based on the sensory analysis, sample with highest acceptance value for each attribute is as follows: local sample for color attribute, imported sample for aroma attribute, self- produced a sample for flavor, texture, and overall attributes. Based on the quality test, the dehydrated strawberry had discoloration due to maillard reaction. The sugar content, texture, and water content of the sample is in accordance with previous research. Sample with the highest acceptable value for overall is self-produced sample and can compete with local and imported sample.
Accelerated shelf life test method with arrhenius approach for shelf life estimation of tongkol ‘euthynnus affinis’ balado in cans
Authors: Brilliantina A , Wardani D K , Fadhila PT , Hariono B , Wijaya R 
Published: February 2022

Abstract
Many people in Indonesia consumed tongkol fish by processing it into balado tongkol. The process carried out to extend the shelf life of the product is by packing it in cans. Information related to shelf life was needed for canned food, so that it can guarantee that the food was still good for consumption. This study aims to determine the shelf life of balado tongkol in cans from TEFA Fish Canning with the Arrhenius method. Arrhenius is the method of estimating shelf life used was ASLT (Accelerated Shelf Life Test). The ASLT method requires a relatively short testing time with an acceptable level of accuracy. This research was conducted at the TEFA Fish Canning and Food Processing Laboratory of Politeknik Negeri Jember in March – July 2021. Estimating the shelf life used the reaction approach that increases the TBA number as a critical parameter. The kinetic reaction of increasing the TBA number in canned balado tongkol followed the ordo 0 reaction. The results showed that the shelf life of balado tongkol in cans at room temperature was 24,6 weeks.
Formulation of Local Food Based Snack Using Linear Program for Nutrisurvey to Prevent Stunting in Under-Five Children
Authors: Ratri P R , Sabran  , Jannah M 
Published: February 2022

Abstract
The prevalence of stunting in Indonesia has decreased from 37.2% in 2013 to 30.8% in 2018. This prevalence is still far from the government target, which is 14%. Immunostimulant prebiotic food formulations in the form of snack bars made from lempeni leaves, edamame, and local herbal plants can be used to increase immunity and prevent stunting among children. However, the development of a local-based diet by considering the nutrient adequacy of the children is lacking. This study aimed to develop an optimized snack bar based on nutrient adequacy using linear programming to meet the nutrient requirement of under-five children. This study used Nutri Survey for Linear Programming 2004 software to develop an optimized snack bar. Nutrition Adequacy Rate among children 1-4 years were used to determine the composition of the snack bar. The composition of the snack bar consists of Simplicia powder of lempeni leaves, edamame, cinnamon powder, ginger powder, oats, almonds, cashew, raisins, honey, peanut butter, and chocolate. The Results show two formulas based on Linear Programming calculation and one formula for control. Snack bar formula fulfilled energy and macronutrient intake requirements within the acceptable macronutrient distribution range. Formula 1 contains 122 kcal energy; 2,9 g protein; 4,9 g fat; 13,4 g carbohydrate, 0,8 mg iron; and 0,4 mg zinc. Formula 2 contains 123 kcal energy; 3,05 g protein; 5,6 g fat; 13,5 g carbohydrate, 0,9 mg iron; and 0,4 mg zinc. Those values are describe the optimization model used in this study provides a mathematical solution for an economical snack bar that approximate the nutrient requirements for under-five children to prevent stunting.
The analysis of phosphor content and sensory quality of dragon fruit and moringa oleifera soft candy
Authors: Elisanti A D , Ardianto E T , Rindiani R 
Published: February 2022

Abstract
This study aims to determine the effect of adding dragon fruit and moringa oleifera to the phosphor content and acceptability of soft candy. This study is an experimental study using a completely randomized design (CRD) with the concentration of adding dragon fruit 10%, 12%, 14%, and 16% Moringa Oleifera 1%, 1%, 2%, and 3% and fresh milk 50 ml. Observation parameters: Phosphor, with the panelists’ preference test for colour, texture, taste, and smell. The results showed that the best treatment for adding 12% dragon fruit and 1% moringa leaves was preferred by panelists’ in terms of colour, taste, texture, and smell based on analysis using the Mann Whitney test showed a p-value of 0,010 with a mean difference of 53.75, phosphor content 0,288% and meets the quality standard requirement (SNI 2803: 2010). In 100 grams soft candy contains 576 mg of phosphor. Thus, it is considered as an alternative to meet the phosphor daily intake of children under five in Indonesia.
Antioxidant activity and hedonic evaluation of melinjo peel with variations of sodium metabisulfite concentration and soaking time
Authors: Apriliyanti MW , Ardiyansyah M , Wulandari DE , Arum P , Jayus  , Sjaifullah A 
Published: February 2022

Abstract
Melinjo peel is part of the melinjo plant which contains many compounds that are beneficial for the health of the body. This research was conducted to obtain a treatment that has optimal antioxidant activity and hedonic evaluation from melinjo peel steeping which has been pretreated with sodium metabisulfite in concentrations of 0.2%, 0.4%, and 0.6% with a long soaking time of 20 and 30 minutes. Based on the results of testing the antioxidant activity of steeping melinjo peel, the average value ranged from 37.2%-43.6%. n the hedonic organoleptic test, the concentration of sodium metabisulfite and the length of soaking time were significantly different for color with the highest average value (3.56) and taste with the highest average value (3.16) while the aroma was not significantly different from the average value. the highest average (2.96).The best treatment was the concentration of sodium metabisulfite 0.2%, immersion time of 20 minutes with antioxidant activity of 37.2%; color 2.92 (clear yellow); Aroma 4.28 (scented melinjo) and taste 3.96 (slightly taste melinjo peel).