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Soil is an important component in the natural environment which has an important role in supporting human life and the ecosystem as a whole. One key aspect of soil properties is its erodibility, which determines how susceptible the soil is to erosion. This research aims to assess the level of soil erodibility in the disposal area, which is the location where overburden is deposited in coal mines. Soil erodibility is influenced by a number of factors, including texture, structure, organic matter content, and soil permeability. Laboratory analysis methods are used to measure soil erodibility from samples taken from the disposal area. The results of this research provide a deeper understanding of the potential for erosion in disposal areas and provide a basis for the development of effective erosion control strategies to minimize environmental and mine operational impacts. These findings are important for the coal mining industry in managing the environment sustainably and ensuring the continuity of their operations.    

Green mussels (Pernan viridis) are a marine resource that has good protein content. Of these advantages, there are disadvantages, namely the relatively short shelf life. The method used in this research is organoleptic testing (including texture, appearance, color and odor), pH and weight loss. The aim of this research is to determine the storage time of green mussels at room temperature. The results obtained in the organoleptic test where the appearance of the buffer lasted for 4 hours, the aroma for 4 hours, and the texture for 5 hours. The initial pH was found to be 7.14 after storage for 12 hours at room temperature, the pH was 6.53 and there was a decrease in weight loss of 11 g. From this research it was found that the longer the storage time, the quality of green mussels (verna piridis) will decrease.

Cassava is a potential food ingredient that has quite good prospects in the fields of agribusiness and agroindustry. Cassava crackers are made from cassava which is processed into crackers, as well as being another alternative food that contains nutritional value. Based on data from the Ministry of Agriculture, Forestry and Fisheries of Timor-Leste in 2009-2010, cassava production reached 47,845 tons. However, cassava production has not been utilized optimally by the people of Timor-Leste as a food ingredient for the nutritional value food industry. therefore, it needs to be developed. The aim of this research is to determine the effect of adding soybean concentration to each treatment and to find out which treatment is best for each parameter used in the test. The method used in this research was a Completely Randomized Design (RAL) with 4 treatments, namely 0% soybean concentration compared to 1 kg of cassava, 10% compared to 1 kg of cassava, 20% compared to 1 kg of cassava, 30% compared to 1 kg of cassava. Each treatment was repeated 3 times. The resulting data will be analyzed using analysis of variance and if necessary, will be presented with a follow-up test of the least significant difference (BNT) at the 5% level.The results of the variance statistical test show that the addition of soybean concentration has a significant effect on the color, taste, aroma and texture of making cassava crackers. This research shows that the best results are 10% soybean concentration in color, taste, aroma and texture.

Oil plants (Cocos nucifera L.) is a versatile plant or plants that have a steeper economic value of all parts of the coconut tree can be the benefits for human needs. False coconut oil is a processed product made from young coconut meat coconut pudding manufacture in modern done through the stages are quite complicated and costly, so that only done by large industries. affect factors on fermentation needs to be optimized to result in qualified young coconut pudding the purpose of this study was to determine influence concentration of sugar and agar-agar to quality coconut pudding in addition to knowing the most permanent treatment that can produce the highest quality coconut pudding the hypothesis of this study. Presumably the influence concentration of sugar and agar-agar to the quality of pudding coconut. And affect the level of consumer preferences. The method used is an experimental research by using a completely randomized design (RAL), which consists of two factors, namely: Concentrations of sugar and gelatin with 300 gram 400 gram 500 gram while the factors gelatin with composition 7 g, 14 g, 21 g. While the variable that is used to measure the level of preference is the color flavor aroma and texture. Variables were measured in this study is using composition test by testing the level of preference are: color, taste, aroma, and texture. Using a scoring scale test method (numbering) commonly in use No. 1-5 and panelists in use totaled 15 0rang representing consumers the results of composition test of the level of preference of color, flavor, aroma, and texture of pudding meat fruit coconut based assessment best treatment that is adjusted from public view representing 15 people panelists then be in concluded that treatment in consider best is in treatment ( GPI Aa2).

Fish nuggets are a food that is quite popular with people because they contain high nutrition. Addition of black ear mushrooms to gray tuna nuggets to increase nutritional value and crude fiber content and acceptability. This study aims to determine the effect of the correct concentration of black ear fungus on chemical and organoleptic properties. This research was conducted using a completely randomized design method (CRD) with 4 treatments at the concentration of addition of black ear fungus 0% (K0) as a control, 10% (K1), 20% (K2), 30% (K3) of 100 g tuna. gray with 3 repetitions. The results of the chemical properties research showed that the water content ranged from 42.50% -51.00%. The best treatment was obtained (K3) of 51.00% fulfilled the SNI with a maximum of 60%, ash content was 2.63% -2.98%. K1) of 2.63% does not meet SNI with a maximum of 2.5%, protein content of 13.76% -15.31%, the best treatment is obtained (K0) of 15.31% meets SNI at least 5%, fat content is 13.22 % -15.25% obtained the best treatment (K3) of 13.22% fulfilling SNI with a maximum of 15%, crude fiber 0.22% -0.70% obtained the best treatment (K3) of 0.70%. The results of the organoleptic analysis regarding the taste of fish nuggets were 5.04-5.64 on average, the best treatment was obtained (K1) 5.64 (likes), the aroma was 4.68-5.32, the best treatment was obtained (K1) 5.32 ( rather like), texture 5.00-5.32 obtained the best treatment (K1) 5.32 (rather like), color 4.92-5.36 obtained the best treatment (K1) 5.36 (rather like).  

The aim of this research was to determine the quality control analysis of processed Rapoviaka Simple chocolate products with total quality control (tqc). The research was carried out through direct observation of all stages of rapoviaka chocolate production, starting from selecting raw materials to the final packaging process. Quality data is obtained through measuring various parameters such as texture, taste, aroma and visual appearance of the product. Quality control analysis is carried out using statistical tools in the form of check sheets, histograms, Pareto diagrams, control maps c. The research results show that the implementation of TQC is effective in improving product quality. After carrying out analysis using the Simple Rapoviaka Chocolate C Control Map, it can be said to be under statistical control. This is because the defect proportion (CL) value is within the expected range, between the specified UCL (Upper Control Limit) and LCL (Lower Control Limit). In other words, the Rapoviaka Simple chocolate production process is within the established statistical control limits. By paying attention to each stage of production and implementing strict quality controls, variability in products can be reduced significantly. This research provides an important contribution in the context of developing a quality control system in the food industry, especially for processed chocolate products.  

Providing Complementary Food with Breast Milk (MP-ASI) to babies must pay attention to the recommended Nutritional Adequacy Rate (AKG) based on age group and food texture that is appropriate to the development of the toddler's age. This research aims to determine the relationship between maternal knowledge and attitudes and the provision of complementary foods for breast milk (Mp-Asi) in children aged 6 - 24 months at the Laubaleng Community Health Center, Karo Regency in 2023. This type of research is research using an analytical survey with a cross sectional method approach. The population is all mothers who have children aged 6 - 24 months, totaling 46 people. The number of samples used was 46 people obtained using the total sampling technique. The data analysis technique uses chi square. The results obtained in this study were that from 46 respondents, there was a relationship between maternal knowledge and the provision of complementary foods for breast milk (MP-ASI) in children aged 6 - 24 months, showing that the p value = 0.023 < 0.05. It is recommended for Health Workers to increase education regarding Complementary Feeding for Breast Milk (MP-ASI).

Tofu dregs flour is obtained from drying tofu dregs, which still have high protein and fiber content. It can be used as a substitute for wheat flour in processing a typical Bengkulu cake, namely bay tat cake. This research aims to analyze the effect of substitution of tofu dregs flour on the physical, chemical, and organoleptic properties of bay tat cake. This research method includes processing tofu dregs flour and processing bay tat cake with tofu dregs flour substitution treatment of 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%. The analysis in this research includes yield, texture, water content, protein, fiber, carbohydrates, organoleptic (color, taste, aroma, texture), and analysis of the benefits of bay tat cake. The results of the analysis of the yield of bay tat cake with the substitution of tofu dregs flour were between 85.81% and 88.66%. The results of the texture analysis of the bay tat cake were between 8.69% and 19.23%. The results of the analysis of the water content of the bay tat cake were between 15.13% and 15.80%. The protein analysis results for bay tat cakes were between 14.07% and 16.46%. The results of the analysis of the highest carbohydrate content of bay tat cake were in the 15% tofu dregs flour substitution treatment, namely 47.00%. The results of the analysis of the fiber content of bay tat cake were between 1.12% to 1.53%. The results of the organoleptic analysis of the color of the bay tat cake were between 3.55 (somewhat like) to 4.5 (like). The organoleptic taste of bay tat cake is between 3.5 (somewhat like) to 4.4 (like). The results of the organoleptic analysis of the aroma of bay tat cake were 3.2 (somewhat like) to 4.35 (like). The texture analysis of the bay tat cake was between 3.15 (somewhat like) to 4.4 (like). Analysis of the profits of bay tat cake with 2.5% substitution of tofu dregs flour, namely Rp. 1,292/pack or Rp. 1,085.28 per month. Key Words: Bay Tat, Tofu Dregs Flour, Protein Content, Fiber Content, Substitution  

This research aims to analyze and study the influence of marination with Arabica coffee grounds on processed beef in terms of physical quality and consumer acceptance. The study was conducted at the Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta, from March 22, 2022, to September 25, 2023. The research method employed was experimental. The samples used in this study were processed beef marinated with Arabica coffee grounds for 60 minutes, 90 minutes, and 120 minutes. Subsequently, a panel test was conducted with 30 moderately trained panelists who evaluated predetermined aspects of consumer acceptance. Based on the results of the statistical hypothesis test using Anova for the physical quality test, it was found that there is an influence of marination with Arabica coffee grounds for 60 minutes, 90 minutes, and 120 minutes on the aspect of meat tenderness. According to the results of the statistical hypothesis test for consumer acceptance using the Friedman test, it was found that the texture of processed beef was influenced. Based on the results of the Tukey's test, in terms of product preference for surface color, coffee flavor, meat flavor, texture, coffee aroma, and distinctive meat aroma, the product most preferred from the research was processed beef marinated with Arabica coffee grounds for 120 minutes.

Rock mass is a volume of rock consisting of rock material in the form of minerals, texture, composition and also consisting of discontinuous planes, forming a material and interconnected with all elements as a unit. The rock mass itself is composed of several intact rocks which basically have isotropic, continuous and homogeneous properties. However, the conditions found in the field are different, namely anisotropic, discontinuous and heterogeneous. These properties will certainly influence the test results in the uniaxial test. There are several factors that influence the results of uniaxial rock tests, one of which is the scale effect. The purpose of this test is to determine and analyze the effect of rock sample size on the uniaxial compressive strength value of claystone. This rock testing was carried out at the Mineral and Coal Technology Laboratory and the rock sampling locations were in Palaran District, Samarinda City and in North Samarinda District, Samarinda City. In this uniaxial compressive strength test, 3 side widths with different lengths will be used. After carrying out the uniaxial compressive strength test, the average uniaxial compressive strength test value was obtained in each formation, such as the Balang Island formation, the average rock compressive strength test value was 1.68 Mpa and the Balang formation, the average rock compressive strength test value was 3.10. Mpa. Based on these results, it can be concluded that the larger the sample size, the smaller the rock compressive strength test value tends to be.      

Making fake nails using coconut coir is product that can beautify your appearance, reduce the accumulation of coconut coir waste and can be used as an opportunity for entrepreneurship. The purpose of this study is to find out and explain the process of making fake nails, product validation, and public acceptance of the Utilization of Coconut Coir as a Fake Nail Innovation. The methods used are observation, literature, experiments, documentation, interviews, and questionnaires. The process of making coconut coir fake nails goes through 3 stages, namely preparation of tools and materials, the process of making coconut coir fake nails, and attaching accessories to fake nails. There was evidence of product validation by 5 validators with the result that fake nails from coconut coir waste which had a reddish-brown color, smooth texture and very clear fiber motifs were the most chosen by the validators. The public test results in the average color category obtained 2.5 are very fond of (3). In the average texture category, 2.5 is very like (3) and for the pattern category, the average is 2.6, very like (3). A total of 3 average categories obtained, namely 2.545, are included in the very like category so that the product can be accepted by the community and can be used as a business opportunity. The advice given is another, faster technique for attaching coconut coir to fake nails.

Fantasy clothing is clothing that is designed as creatively as possible without leaving the characteristics of the source of the idea. One of the techniques used to make fantasy party dresses is the textile stitch and slash technique. The stitch and slash technique is a textile processing technique by changing the texture of the cloth to get a different impression so as to add aesthetic value. The purpose of applying the stitch and slash technique to fantasy clothing is so that the clothing has aesthetic value and high selling value. The method used is a qualitative method using data collection such as observation, literature and documentation as well as data analysis. The process of making fantasy party dresses with the manipulation textile stitch and slash technique starts from making designs, analyzing designs, preparing tools and materials, sizes, basic patterns, breaking patterns, cutting materials, merging, sewing, and the finished product. Making fantasy party dresses with manipulation textile stitch and slash using satin and chiffon fabrics. Making clothes using the stitch and slash technique needs to pay attention to the layers that are stacked to produce fiber thickness, using a brush that has stiff bristles can help remove the fibers so as to produce a good stitch and slash texture and to make it easier to sew stitch and slash on clothing, pins are needed. so that the layer stack does not shift.

This research was motivated by the absence of research on analyzing the quality of tomato sauce using the roasting method. The aim of this research is to determine the quality of tomato sauce using the roasting method regarding aroma, texture, color and taste. As well as knowing how to process tomato sauce using the roasting method, developing creativity in processed food products, adding information about processing tomato sauce, providing information to the public on how to process tomato sauce using the roasting method, increasing sales value, food security and product quality by empowering food ingredients. local. Producing tomato sauce with the best results can also be utilized and preserved by future generations. This type of research is a pure experiment, namely conducting direct experiments on the quality of tomato sauce using the roasting method. This experiment is also called a single factor experiment because it only analyzes the influence of one factor, namely the influence of the roasting method on the quality of tomato sauce. This research stage will be carried out using organoleptic testing, carried out by 3 panelists on the quality of tomato sauce which includes aroma, texture, taste and color. This research was carried out 3 times repeatedly by distributing questionnaires to 3 panelists. After determining the panelists. prepare tools and materials to carry out experiments to be carried out. After that, process the tomato sauce using the roasting method 3 times for the panelists.

Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in this study were performed 4 times. The results showed that the most preferred éclair product was the product with formula B, that is, éclair with an 8% substitution of groundnut shell powder. Based on sensory evaluation, the best éclair recipe was found to be 138g wheat flour, 6g groundnut shell powder, 100g margarine, 2g salt, 250 ml water, and 2 eggs. Suggestions given include: 1) More research needs to be done to test the nutritional content of the éclair. 2) Further research is needed so that groundnut shell powder can be used as an additional ingredient for various other dishes. 3) Give special treatment to groundnut shell powder when buying, by sifting again, so that it does not leave a jagged texture..

Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to make snapper and moringa leaf dumplings. (3) To find out the public's acceptance of snapper and moringa leaf dumplings. The level of people's preference for snapper dumplings and Moringa leaves from the results of the questionnaire test showed that the panelists liked the aspects of taste, aroma, texture with the addition of 20%

Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters

The aim of this research is to analyze the melody of the song and analyze the lyrics of the song Buku Ende Number 512. "Di Dalani Jesus Tano Dohot Laut" which includes motifs, phrases, melodies, scales, ambitus, melodic contours, harmony, rhythm, tempo, texture, language style, rhyme patterns, and meter patterns. This song is sung according to the church liturgy. This research uses qualitative research methods with research instruments of observation, interviews, literature and documentation. This research was carried out by collecting information through field research to obtain results that were processed to be certain. The results of this research reveal that the song Buku Ende Number 512. "Di Dalani Jesus Tano Dohot Laut" has a 2/4 time signature with a tempo of MM 90 moderate, with a basic tone of Es=DO, consisting of 34 bars. With the rhyme pattern a a a a, this song has a meter pattern of 12,12,12,11,12 which is called the long meter meter pattern. In terms of poetry, this song has 2 phrases, and 3 motifs (a, b, c, d) moving chords from I, V, IV.

Extensive research has been conducted to investigate the formulation of a new generation of cereal-based Gluten Free (GF) foods formulated with High-Resistant Starch (RS) sources and high in nutritional value. Black glutinous rice flour is a rich in bioactive compound and MOCAF is known for its high RS content often used as an alternative to wheat flour in the production of gluten-free cookies. The formulation of the combination of these two ingredients needs to be investigated to produce gluten free cookies that have good physical and sensory characteristics. The aims of these research was to investigate the effect of different ratio of Black Glutinous Rice Flour (BGRF) and MOCAF (MF) formulation (F1 = 100:0, F2= 75:25, F3=50:50, F4= 25:75, F5= 0:100) on physical and sensory parameter of resultant GF cookies. The results shows that, cookies with high amount of BGRF showed interesting physical properties with higher diameter, spread ratio, and ∆E of the cookies, lower weight, thickness, baking loss, L*, a*, b*, C* value, and the hedonic score of color, aroma, taste, texture, overall compared to cookies with 100% MF. The best formula that produces gluten free cookies with the highest taste score score is F4 (BGRF 25%:MF 75%) with physical characteristics weight 10.70 g, diameter 48.40 mm, thickness 8.60 mm, spread ratio 5.63, baking loss 17.37 %, L* 53.96, a* 0.63, b* 17.65, C* 17.66,   ∆E 48.78. With the combination of BGRF and MF on cookies dough, we manage to obtain cookies that has great potential to increase the nutritional quality of gluten-free food.

Pityriasis capitis (dandruff) is a scalp disorder characterized by white scales and itching which causes a dilemma for sufferers because it can reduce appearance or attractiveness and cause a student to lack self-confidence. Pityriasis capitis (dandruff) is experienced by all groups, from children, teenagers to the elderly, of all genders. Paskibra members are an example of teenagers who often do outdoor activities. This research aims to identify the fungus Pityrosporum ovale which causes dandruff in Paskibra members. The research design used was descriptive observational, where the main aim was to obtain an overview of the Pytorosporum ovale fungus on the scalp of Paskibra SMA “X” Tangerang City and the sample of this study were 19 Paskibra members. The repair materials were scalp scrapings on dandruff sufferers to do microscopic examination with 10% KOH and Lactophenol Cotton Blue then followed by culture on Sabouraud Dextrose Agar with chloramphenicol at 37OC for 2-5 days. The results of the research on 19 respondents conducted at SMA “X” Tangerang City showed that 18 respondents (95%) were positively infected with the fungus Pityrosporum ovale and 1 respondent (5%) was negatively infected with dandruff. Macroscopically Pityrosporum ovale has a morphological form that is white in color and fine textured and microscopically has morphological characteristics of microconidia oval and budding.

Banana is one of the potential tropical fruit commodities in Indonesia, including in Brebes Regency, Central Java Province. So far, people have only used the banana fruit and heart as food processing materials, while banana peels have only been processed product waste. Even though the banana peel contains 18.5% carbohydrates, 68.90% water, some vitamin C, various B-complex vitamins, including B6, fat, lutein, anti-oxidants, calcium, vegetable oil, fiber, serotonin and sufficient protein. With a simple food processing technology, these banana peels can be processed into banana peel chips with sweet, savory and spicy flavors which can be family meals or snacks that have nutritional value and can automatically reduce organic waste and generate income. The purpose of this study was to determine the effect of the addition of whiting on the organoleptic characteristics of banana peel chips. This research was conducted using a quantitative experimental method using a completely randomized design (CRD) with two factors, namely the addition of whiting and soaking time. Parameters measured were acceptability or organoleptic texture, color, aroma and taste.