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Mustofa Bakery is one of the businesses in Sukoharjo that operates in the food sector. The purpose of this study is to analyze product quality control using the Statistical Quality Control (SQC) method to reduce the number of damaged products and analyze the factors that cause product damage at Mustofa Bakery. The type of data used in this study is quantitative data. The data source used in this study is secondary data. Data collection methods by interview and observation. The data analysis technique used in this study uses the Statistical Quality Control (SQC) method. Based on the results of the research that has been done, it can be concluded that in March, April, and October it still exceeds the standard limit of production damage that has been set by Mustofa Bakery in Sukoharjo by 2%. The application of quality control with SQC can reduce the number of damaged products at Mustofa Bakery in Sukoharjo, proven to be true. The results of the Pareto Diagram of the types of damage that often occur are damage due to burning, 1,719 breads or 35.25%, damage due to inappropriate shape, namely 1,607 breads or 32.96%, and damage due to inappropriate texture as much as 1,550 breads or 31.79%. The results of the cause-and-effect diagram (fishbone) of the factors of product damage that occurred at Mustofa Bakery in Sukoharjo occurred due to machines, humans, methods, and raw materials.

The creation of batik outerwear combines three techniques: hand-drawn batik (batik tulis), shibori, and ecoprint, to produce designs that are both functional and aesthetically rich, while promoting local cultural identity. The process follows the Art Creation Methodology, consisting of four stages: exploration, experimentation, realization, and evaluation. In the exploration phase, the techniques used are studied, and how their combination can create unique motifs. This phase also includes an in-depth understanding of the history and philosophy of each technique, ensuring a strong foundation for their application in the design of the outerwear.In the experimentation phase, various patterns, colors, and compositions are tested to determine the best combination of the three techniques. This stage involves creating several design samples to test the harmony between hand-drawn batik, the visually appealing folds of shibori, and the natural impressions left by ecoprint leaves. Then, in the realization stage, the batik outerwear is completed by integrating these elements into a cohesive design. The techniques of batik tulis, shibori, and ecoprint work together to create rich textures and motifs.In the evaluation phase, the aesthetic and functional quality of the final product is assessed. The final result demonstrates that combining these techniques not only creates unique designs but also adds value in terms of beauty and sustainability, while supporting the preservation of local culture through innovation in batik art.

Aloe vera gel contains antioxidative phenolic compounds. Fresh aloe vera gel is less accepted by the community due to its bitter taste from its latex. An acceptable alternative to aloe vera products is an aloe vera gel beverage because people of all ages currently favor light drinks. This study aims to produce aloe vera gel beverages with high antioxidant content by varying the gel size and boiling duration for easy consumption and preference by panelists. This research employed a completely randomized design (CRD) with two treatment factors, namely variations in gel size (0.5x1 cm, 1x2 cm, 2x3 cm) and boiling duration (10 minutes, 15 minutes, 20 minutes). The obtained data were subsequently analyzed Analysis of Variance (ANOVA). If differences were found, Duncan's Multiple Range Test (DMRT) was conducted at a significance level of 5%. The research results indicate that variations in gel size and boiling duration affect antioxidant activity, moisture content, total sugar content, gel texture, and preference level. The acceptable aloe vera gel beverage, preferred by the panelists which made with a gel size of 0.5x1 cm and a boiling duration of 10 minutes, with exhibited the highest antioxidant activity 6.72% RSA, moisture content 94.15%, total sugar content 13.35%, hardness (6.25 g/cm2, and deformation 2.81 mm.

The purpose of this study is to ascertain the optimal concentration and the impact of adding durian seed flour to the ice cream's physical, chemical, and sensory characteristics. This investigation was carried out experimentally with three replications and six treatments using a totally randomized methodology. UD1 (control), UD2 (with 0.2% durian seed flour added), UD3 (with 0.4% durian seed flour added), UD4 (with 0.6% durian seed flour added), UD5 (with 0.8% durian seed flour added), and UD6 (with 1.0% durian seed flour added) was the treatments that were employed. Descriptive and hedonic sensory evaluations of softness, total solids, protein content, and melting speed were all significantly impacted (P<0.05) by variations in durian seed flour in terms of lowering overrun.  The selected treatment in this study was treatment UD3 (addition of 0.4% durian seed flour) with overrun of 31.85%, melting speed of 20.29 minutes, total solids of 42.95%, protein of 5.82%, and fat of 7.85% with characteristic light purple color, not smelled of durian seed flour, not taste of durian seed flour, very soft texture, and overall the panelists liked it.

Background: Diarrhea is a condition in which a person experiences bowel movements more than three times a day with liquid-textured feces, often accompanied by mucus or blood, and occurs more often than usual. The purpose of this study was to determine the determinants of diarrhea in toddlers in the work area of ​​the Paal V Health Center in 2024. This study is a quantitative study using a Cross Sectional approach method. The sample in this study was 167 mothers of toddlers with a purposive sampling technique. The study was conducted from August 2024 to January 2025. The research instrument used a questionnaire and observation sheet. The variables used were CTPS habits, exclusive breastfeeding, visits to integrated health posts, maternal employment status, clean water sources, healthy toilets. Cronbach's results Validity Test Diarrhea incidence (0.404), CTPS habits (0.632), exclusive breastfeeding (0.636), visits to integrated health posts (0.690). The results of the CTPS habit analysis obtained p-value (0.034), exclusive breastfeeding (0.016), visits to integrated health posts (0.107), maternal employment status (0.042), clean water sources (0.154), healthy toilets (1.000). There is a relationship between CTPS habits, exclusive breastfeeding, maternal employment with the incidence of diarrhea in toddlers. There is no relationship between visits to integrated health posts, clean water sources, healthy toilets with the incidence of diarrhea.

Snack bar is a food product made from a combination of ingredients that are bound together by a binding agent. One type of snack bar is a protein bar. A potential primary ingredient for making high-protein snack bars is tofu dregs. "The protein content in tofu dregs is relatively high about 26.6% and has not been optimally utilized and often becomes waste and pollutes the environment. The production of snack bars can incorporate various ingredients, one of which is red beans. Red beans are a source of plant-based protein, containing about 11% protein. This research aims to develop a snack bar with the best formulation of red bean paste and tofu dregs flour in terms of sensory and chemical characteristics. The research was conducted using a Randomized Block Design with one factor, that is the formulation with five ratio comparisons of tofu dregs flour to red bean paste: r1 (90:10), r2 (80:20), r3 (70:30), r4 (60:40), and r5 (50:50), each with five repetitions. The results revealed that the snack bar with a tofu dregs flour to red bean paste ratio of 60:40 was the best treatment, with physicochemical characteristics of 19.34% moisture content, 1.98% ash content, and 6.81% protein content as well as sensory characteristics including aroma 3.8 (liked), taste 4.17 (more liked), texture 3.9 (liked), and color 3.73 (liked).

Due to the variety of types of flowers that exist and having and tracking each variety, making plant lovers and cultivators difficult to distinguish in determining the type of flower, it takes a very long time to find out the type of flower if you only rely on the five senses. With the application of the K-Nearest Neighbor algorithm and feature extraction of color and texture, it is very helpful in image processing to identify flowers more easily and shorten the time, with the greatest accuracy of 71% using the K-7 value, the flower was successfully carried out.

Fruit jam is a type of preserved food made mainly from fruit, aimed at extending shelf life. It consists of 45% fruit juice and 55% sugar, with a total soluble solid content of at least 65%. Sijentik (Baccaurea polyneura) is an exotic tropical fruit from Lima Puluh Kota region in West Sumatra, which is not well-known and is underutilized by the local community. This research aims to maximize the utilization of this fruit to enhance its economic value and add variety to the types of jam available in the market. The study analyzes the effect of using sijentik fruit juice on the quality of fruit jam (color, aroma, texture, and taste) using a pure experimental method by conducting three (3) trials with four (4) different treatments. The data type is primary data sourced from 30 semi-trained panelists who filled out the organoleptic test format. The technique used is analysis of variance (ANOVA) to analyze the organoleptic test data. The results of this study indicate that there is a significant effect in several categories of sensory tests from the use of sijentik fruit juice on the quality of the jam. There is a significant effect in several categories of sensory tests, namely color, texture, and taste. However, there is no significant effect for aroma.

Chicken liver is rich in protein and iron, which can help prevent anemia and stunting. One innovation is processing chicken liver into nuggets, a popular ready-to-eat food product. This study aims to explore the effects of various flours (cornstarch, soybean, pumpkin, and carrot) on the characteristics of chicken liver nuggets, including yield, texture, water activity, moisture content, and color. By utilizing nutrient-dense flours, it is hoped that chicken liver nuggets can become more nutritious, healthier, and meet quality standards, while also holding the potential for commercialization on both household and large-scale industries, supporting community food security. This research employed a Completely Randomized Design (CRD) with four treatments and three replications. The tested variables included yield, water activity (Aw), water content, texture, and color. The analysis results indicated that the treatments had a highly significant effect (P>0.1) on yield and color, a significant effect on moisture content, and no significant effect on texture and water activity. The findings revealed that chicken liver nuggets had average yield values of 96.38%-103.27%, texture of 4.094 N-5.236 N, Aw of 0.857-0.870, moisture content of 33.70%-42.04%, and color values of L* (lightness) 36.90-43.27, a* (redness) 12.67-16.77, and b* (yellowness) 19.17-22.23. This study demonstrates that the use of cornstarch, soybean, pumpkin, and carrot flours can improve the quality of chicken liver nuggets, making them suitable for consumption as a menu variation with quality that complies with the Indonesian National Standard (SNI) for chicken nuggets with additives.

This study aims to determine the pH quality and organoleptic quality (color, aroma, taste and texture) of broiler chicken meatballs with the addition of talas flour. This study used three treatment (10%,20%,30%) each repeated six time so that obtained. The designs used were Completely Randomized Design (CRD). The results showed that the addition of talas flour had a significant effect (P<0,01) on the colour, taste, texture and had no effect on the pH and aroma in meatball product.

A Research has been conducted on the production of roselle flower fruit leather using stevia as a natural sweetener substitute for sucrose and pectin as a stabilizing agent. This study involved variations in the amount of stevia sweetener (0.2 ml and 0.3 ml) and pectin concentrations (1% and 2% of the ingredient weight). Sensory evaluation of the fruit leather product included parameters such as color, aroma, taste, texture, and overall preference. The sensory test results showed that sample 620 was the best product, with a composition of 0.3 ml stevia sweetener and 2% pectin concentration. This product was characterized by a deep red color, a fresh sour aroma distinctive of roselle, a pliable texture that could be rolled, and a balanced sweet-sour taste that was preferred by the panelists. Nutritional content analysis of the best product, based on laboratory testing, revealed the following per 100g of fruit leather: 105.80 mg of antioxidants, 19.88 mg of vitamin C, 26.55% total sugar, 1.02% ash content, and 21.05% moisture content. Additionally, the selling price of the roselle flower fruit leather product was determined to be IDR 45,000 per 100-gram package.

Pox disease is an infectious disease that attacks the immune system. This disease is often considered mild because it is usually harmless and does not cause death. With the lack of counseling and treatment of this disease, lacks an understanding of pox disease, the types and the treatment . Some of the types of pox disease are Monkeypox, Chickenpox, and Cowpox. Cowpox can cause complications such as keratitis and corneal melting due to persistent erosion. To avoid complications of pox disease arising, CNN algorithm is considered capable of classifying the type of pox disease. Therefore, this study was conducted using 2 CNN methods used, namely: ResNet50 and VGG16. Because the distinguishing features of pox disease classification involve a mixture of color, shape and texture, CNN algorithm approaches including ResNet50 and VGG16 were tried. The ResNet50 model showed quite good results with an average accuracy of 76% but VGG16 had better accuracy with a value of 93%. The ResNet50 model showed good results with an average accuracy of 76% but VGG16 had better accuracy with a value of 93%. Using further evaluation, VGG16 has superior values with good precision, recall, and F1-score  for each class. This proves that VGG16 is a superior model for classifying pox disease types. The ResNet50 model is good at identifying three classes, namely, Chickenpox, Cowpox, and Healthy compared to the Monkeypox class because that class has 25% recall value and 40% F1-score  value. Similarly, the VGG16 model where the monkeypox class still has a recall value of 76%. This shows the potential of using artificial intelligence technology to classify smallpox disease.  

Breast milk (ASI) is the primary and best food for infants because it contains almost all the nutrients in the right composition to meet the needs of the baby for optimal growth and development. Breastfeeding mothers require additional nutrients such as carbohydrates, protein, and iron. One of the food ingredients that contains carbohydrates, protein, and iron is sorghum and katuk leaves. Sorghum is rich in carbohydrates and protein, while katuk leaves contain lactagogue, which helps increase breast milk production. This study aims to analyze the effect of sorghum flour substitution and the addition of katuk leaves in wet noodles on the level of preference, organoleptic quality, and nutritional content of wet noodles as an alternative food for breastfeeding mothers. This study used a true experimental method with a 3x2 factorial design, involving three levels of sorghum flour substitution (10%, 20%, 30%) and two levels of katuk leaf flour addition (2%, 4%). A preference test was conducted with 35 panelists, while an organoleptic quality test was conducted with 25 panelists using a hedonic scale, analyzed with Friedman, Wilcoxon, and Two-Way Anova tests. The results showed that sorghum flour and katuk leaf flour substitutions significantly affected preference levels in terms of color, aroma, texture, and taste, with formula X1Y1 being the most preferred. Sorghum flour and katuk leaf flour substitution affected the organoleptic quality parameters of color and texture but did not influence aroma and taste. The best nutritional content of noodles from the preference test in formula X1Y1 (10% sorghum, 2% katuk leaves) per 100 grams was 6.08% protein, 42.51% carbohydrates, and 3.11% iron.

A peel-off facial mask is a cosmetic preparation in the form of a gel, which is applied to the skin of the face and left to dry so that a transparent film is formed that is elastic and easy to remove. One of the factors that influences the characteristics of peel-off gel face masks is the gel-forming ingredients which have different characteristic properties. The aim of this research was to determine the effectiveness of loaded red bracts of Kepok banana flowers (Musa paradisiaca L.) which were formulated into peel-off face maks with varying gelling agent concentrations. This research was carried out experimentally in the laboratory, including: taking plant samples using purposive sampling, sample processing and plant determination, making extracts using ultrasonic waves, making peel-off face mask preparations with gelling agent concentrations, physical evaluation of the preparations and stability test.  The research results showed that the physical preparation of the peel-off face mask loaded with red bracts of Kepok banana flowers (Musa paradisiaca L.) was brownish red in color, odorless, gel texture, transparent, sticky, thick, non-synergic and homogeneous. The stability results show that there is a change in pH before and after test.

Beverage business competition in the modern era is growing rapidly due to marketing developments and the many beverage and food brands that have become popular in the community. This makes business competition must develop its business to be more attractive. Indonesians not only drink mineral water, but also tea. The popularity of tea, encourages many beverage manufacturers to try to produce new products. Vina's iced tea makes iced tea with a combination of sweetened condensed milk, one of the popular types of tea. This study aims to analyze the effect of tea flavor intensity and ice cube texture on iced tea marketing strategies in Tambak Rejo Village, Waru, Sidoarjo. In the beverage industry, flavor and texture are important factors that influence brand image and product attractiveness in the market. This study uses qualitative and quantitative methods, to find out how consumers respond to the quality of the tea flavor they offer and the freshness of the ice cubes, and how these two factors affect the region. We are investigating how this can help increase sales of iced tea. This study shows that improving the unique taste of tea and the use of ice cubes with optimal texture can improve consumer experience, strengthen brand image, and influence purchasing decisions. Therefore, a strategy to improve product quality by considering aspects of taste and texture is the main key to increasing the competitiveness and sales of ice the village of tambak rejo. This article uses the Praticipatory learning and action (PLA) method or active field learning method is a participatory research method in which consumers and business actors are directly involved in the process of community service activities. In the context of iced tea sales strategies, the PLA method is used to understand how the intensity of tea flavor and texture of ice cubes affect consumer satisfaction and increase sales. 

Pineapple sambal, a traditional dish from Jambi, is known for its spicy and tangy flavors but has a short shelf life due to its high water and acid content. This study analyzes the effect of shelf life on the quality of pineapple sambal (color, aroma, taste, and texture) using a pure experimental method and ANOVA analysis at room temperature (25–30°C) over a period of 1–7 days. The results indicate significant differences in all sensory parameters (p < 0.05). The best quality was observed from the first to the third day, with a significant decline starting on the fourth day. By the fifth day, the fresh aroma shifted to an undesirable sour smell, the texture became mushy, and the color faded due to microbial activity and oxidation. These findings are relevant to the food industry for developing airtight packaging or cold storage solutions. The study concludes that the optimal shelf life of pineapple sambal at room temperature is three days, supporting the preservation of Jambi's culinary heritage and its development into a competitive commercial product.

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

Augmented Reality (AR) applications are rapidly gaining popularity across various industries, including education and marketing. By integrating real-world environments with virtual objects, AR enhances user understanding and information display for products. This paper explores Diminished Reality (DR) techniques, which are used to visually remove real objects from AR environments. Despite growing interest, much of the DR research predominantly focuses on maintaining consistency between real and virtual elements, particularly in texture handling on marker areas. Our study addresses the preservation of depth consistency using edge detection and planar segmentation to construct a depth map, essential for developing effective DR methods. We introduce a two-stage process involving depth mask construction, each stage equipped with error measurement for iterative refinement. Our proposed techniques, Planarity and Boundary Depth, are evaluated on a dataset of high-quality RGB images captured by digital cameras. Experimental results validate the effectiveness of our methods across various performance metrics, confirming the practicality of our approach in enhancing AR experiences.

Makeup brushes are essential to help apply makeup. One of the commonly used brushes is the eyeshadow blending brush. Makeup brushes predominantly use synthetic base materials, but human hair can be an alternative replacement. This study aims to determine the manufacturing process, validation of product feasibility, and the level of public favourability. The process of making blending brush eyeshadow consists of the preparation stage of tools, materials, and manufacturing steps. In this study, researchers used observation, literature, experimentation, documentation, and questionnaire methods. The results of the feasibility test based on the three expert validators, validator 1 gave a score of 10 on product 1 and product 2 which means feasible, validator 2 gave a score of 12 on product 1 which means feasible and product 2 gave a score of 8 which means quite feasible, validator 3 gave a score of 12 on product 1 which means feasible and product 2 gave a score of 11 which means feasible, so it can be concluded that human hair can be used in making blending brush eyeshadow. Trials are needed to improve the texture of the hair so that it is smoother and does not hurt when used.

 This research aims to analyze the effect of storage duration on the quality of flying fish soaked in coconut shell liquid smoke. The main focus of the research includes testing water and phenol content, as well as evaluating the resistance of liquid smoke to sensory qualities, such as taste, aroma and texture of flying fish. The research used liquid smoke with varying concentrations of 0%, 3%, 5% and 7%, with a soaking time of 30 minutes. Data analysis was carried out using SPSS version 26 with the ANOVA test method. The results showed that the addition of liquid smoke with different concentrations had a significant influence on water content, phenol content and organoleptic parameters of flying fish.