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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.

Leaf springs are one of the suspension systems that are still widely used in various modes of transport such as cars and trucks. The spring functions to support the load and reduce vibration from operational activities. This study aims to analyse the bending strength and hardness of steel leaf springs of trucks and cars resulting from tempering heat treatment. The three point bending method was used as the flexural strength testing method and the Rockwell C Hardness method testing was used for hardness testing with leaf springs in raw, tempered 460°C, and tempered 510°C conditions. From the results of the study, the highest average bending strength value of 3733,55 MPa was obtained and an average roughness value of 31,8 HR was obtained for the 510°C tempered truck leaf springs. This also applies to the 510°C tempered car leaf springs, where the average bending strength value obtained is 3392,65 MPa and the average hardness value obtained is 29,5 HR. Thus, it is recommended that tempering heat treatment that can be applied to truck and car leaf springs be carried out at 510°C to increase the bending strength and ductility of the leaf springs.

Bagelen bread is a processed dry bread product, processed by re-baking the finished bread to become dry bread. This study aims to determine the right  formulation of canna  starch substitution  for wheat flour in making bagelen dry bread, and to examine the effect of canna starch substitution on the physical properties, chemical properties and sensory properties of bagelen. The study was conducted at the Laboratory of Food and Agricultural Product Processing, Faculty of Agricultural Technology, University of 17 August 1945 Semarang. The research design used a completely randomized design (CRD) with 4 treatments and each treatment was repeated 3 times. Data were analyzed using Anova (Analysis of Variance) at a 95% confidence level. If significantly different, Duncan's Multiple Range Test (DMRT) will be carried out. The results of the analysis of physical hardness properties showed significant differences and the results of the color analysis (L a * b *) showed no significant differences. The results of the chemical properties analysis showed that there was no significant difference in water, ash and fat content, but there was a significant difference in protein and carbohydrate content in bagelen bread. The protein content of bagelen bread will decrease in line with the increasing portion of ganyong starch. Meanwhile, carbohydrate levels will increase as the number of canna starch substitutes increases. The results of the sensory properties analysis of color, aroma, taste and texture of bagelen bread showed significant differences. Substitution of canna starch up to 40% did not affect the level of preference for the attributes of taste, color, and aroma of bagelen bread, but the texture of the substitution with canna starch was less preferred.

Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour with addition of kale leaves extract. The observation used a two-factors factorial Completely Randomized Design (CRD) were the ratio of taro flour : wheat flour (85:15, 75:25, 65:35g) and the concentration of kale leaves extract (1:10, 2:10, 3:10 ml) with two-replication. The best results showed that the combination of 65:35 taro flour : wheat flour with addition of 3:10 kale leaves extract was based on high antioxidant activity. The results of this combination showed moisture content 5,42%, ash 2,74%, fiber 7,43%, protein 7,56%, antioxidant activity 13,71%, flavonoid total 1,36 mgQE/g, vitamin C 30,8%, color L* 78,72, color a* -1,78, color b* 18,11, hardness 13,84 N, chewiness 13,29 N, aroma 3,36 and kale taste 3,12. Based on the observation, dried noodles of taro flour with kale leaf extract influenced all physicochemical and organoleptic test results.

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content.  Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns.  The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient  that has quite high protein and fiber.

A pressure vessel is a closed container that stores pressurized liquids or gases. Low-carbon steel is used as a material for pressure vessels that operate at low to moderate temperatures. One of the important aspects of manufacturing pressure vessels is the welding process. The welded area tends to be the weakest point due to exposure to high heat, which can lead to greater residual stress and potentially cause cracking. This study aims to evaluate the effect of variation in ample angle and current strength on mechanical properties, especially tensile strength, and hardness, to determine the optimal amplitude angle and current strength. The research method applied is an experiment by conducting SMAW welding on SS400 steel using E7016 electrodes, with a single V ample angle variation of 55°, 60°, 65°, and strong welding current of 110 A, 120 A, and 130 A, then a tensile test and hardness test are carried out. The results show that the tensile strength of the raw material is 481.2  with a hardness of 191.95 HVN. For the variation of the amputation angle, the highest tensile strength value was recorded at an angle of 55°, which was 567.471 N/mm2 , while the lowest was at an angle of 65°, which was 559.997 N/mm2 . The highest hardness value at a 65° angle reached 328.422 HVN, while the lowest at a 55° angle was 312.878 HVN. In terms of current strength variation, the highest tensile strength is obtained at 130 A which is 568.421 N/mm2 and the lowest at 110 A is 552.339 N/mm2 . The highest hardness value is found at a current strength of 110 A, which is 343.411 HVN, and the lowest at a current strength of 130 A, which is 295.122 HVN. The optimal parameters were found at a yield angle of 55° with a tensile strength of 567.471 N/mm2 and a hardness of 312.8 HVN and a current strength of 130 A with a tensile strength of 568.421 N/mm2 and a hardness of 295.1 HVN.

This article discusses the effect of variations in the concentration of mannitol-sucrose as a filler in the formulation of antioxidant lozenges from various plant extracts on the physical properties of the preparation. Lozenges are preparations that can contain active substances with additional ingredients and sweeteners that dissolve in the mouth. The use of mannitol and sucrose as additional ingredients in lozenges provides advantages such as sweet taste and ease of use. The aim of this study is to find the optimal ratio between mannitol and sucrose to obtain good physical properties of lozenges. The research method used is a literature review article (LRA) by accessing information sources from databases such as Google Scholar and PubMed. The results showed that variations in mannitol-sucrose concentration affected the physical properties of lozenges, such as weight uniformity, hardness, friability, and tablet disintegration time. Thus, choosing the right ratio between mannitol and sucrose is important to produce quality lozenges.    

This study is to determine the hardness and wear of two original and local brake pads on motorcycle brakes by conducting rockwell hardness and wear tests. This test was conducted at the B4T Bandung Automotive Laboratory with results at a load of 60 Kgf, a steel ball indenter with a diameter of 1/12 inch. The results show that the average value of the local brake pad hardness level is 66.7 HR and the average value of the original brake pad is 84.93 HR proving that the highest level of hardness is found in the original brake pad. Wear testing that the original brake canvas sample initial weight 75 gr with 3 variable testing time namely test 1 around 4 minutes obtained 71 gr with eroded weight 4 gr, test 2 around 8 minutes obtained 69 gr with eroded weight 6 gr, test 3 around 12 minutes with weight 67 gr, test 3 around 12 minutes obtained 67 gr with eroded weight 8 gr local brake canvas initial weight 74 gr with 3 variable testing time namely test 1 around 4 minutes obtained 69 gr with eroded weight 5 gr, test 2 around 8 minutes obtained 60 gr eroded with eroded weight 14 gr, test 3 got 56 gr with eroded weight 18 gr, from both samples the results of wear testing that the original and local brake canvas found that the original canvas wear is harder than the local type of canvas.

Analysis carried out after colonialism of what Jesus said about divorce in Matthew 19:1-9 shows how the text can be understood in the context of power and cultural domination. This research conducted qualitative research using a literature study approach. Researchers can use this research method to study, analyze and describe the meaning of Jesus' words regarding divorce through postcolonial analysis of Matthew 19:1–9 in Indonesian Christian understanding. This method considers how colonial beliefs and customs influenced the interpretation and application of Jesus' teachings on divorce. Jesus explained that divorce was not part of God's original plan, but was permitted by Moses because of the hardness of the human heart. Jesus then set a new, stricter standard: divorce was only permitted in cases of adultery.

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.

When welding, you don't have to connect two metal materials, you can also weld the thickness of the component. Steel is a metal material that can be used in the engineering field to make alloys of other metals so that they can have better material properties than the original metal material. One thing that can be done to increase resistance to wear is to increase the surface hardness of the workpiece. This research carried out an analysis to increase the hardness of the surface of low carbon steel after heat treatment for 60 minutes with variations in quenching media resulting from hardfacing using SMAW welding (shield metal arc welding) with DC+ and DC- polarities. The data analysis technique used in this research is specimen testing. The results obtained later by the research show that DC+ polarity has higher hardness in all specimens tested with a value of 418.66 VHN water quenching, 402.8 VHN oil quenching, 348 VHN non-treatment when compared with DC- polarity with a value of 405, 92 VHN quenching water, 374.02 VHN quenching oil and 323.38 VHN non-treatment. Quenching media with water obtained the highest hardness results with a value of 405.92 VHN.

The research method used was a qualitative experiment, starting with taking broken piston rings No. 2 and 3, cutting the piston rings and testing them with hardness tests and composition tests carried out at the Indonesian State Maritime Polytechnic and Undip Central Java Integrated Lab. From the results of this research, it can be concluded that the used broken ring number 3 has the highest hardness of 140.26 HB and the used ring number 2 is 131.50 HB, so it can be concluded that the piston ring that has been used and exposed to high heat causes an increase in hardness and causes it to break. The composition test results showed that the carbon content of the new ring no. 2 was the highest at 15.30% and that in the used ring no. 2 was 12.08% because the compression ring was in direct contact with the compression chamber or in contact with heat. For the used number 3 piston ring, the carbon content is 10.43 and the new one is 11.02 because it is positioned below the compression ring and is not in direct contact with heat. for the used ring no.2, the Silicon (Si) content is low, namely 2.15% compared to the new one, 2.75% because the nature of Silicium is that it is resistant to high temperatures and as a compression ring compared to ring no.3, fracture occurs because there are no Manganese or Phosphate elements. which is wear resistant, strong and elastic. The microstructure of piston ring No. 2 is broken and the new two piston rings are less dense and have rough gaps. The broken piston ring structure of No. 3 and the new one looks a bit gray and has high levels of graphite iron and carbon elements.

The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).

Avocado is a climacteric fruit, which is usually harvested when it is still unripe. One way to accelerate the maturity of climacteric fruit is by ripening. Ripening treatment with ethrel can accelerate fruit ripening. This study aims to determine the effect of proper ethrel concentration on the avocado ripening process. The experimental design used was RAL (Completely Randomized Design) 1 Factor with 5 treatments and 4 replications. The treatment consisted of P0 control without ethrel treatment, then added ethrel solution P1 = 0.25 ml/L, P2 = 0.50 ml/L, P3 = 0.75 ml/L and P4 = 1.00 ml/L. Variables observed included weight loss, color, texture/hardness, water content, total dissolved solids and fat content. The data obtained were analyzed for variance and if there were significant differences in the treatment then it was further tested with Duncan's test at the 5% level. Based on the results of research on adding the right ethrel solution to the avocado ripening process found in P4 with the addition of 1.00 ml/L ethrel with a fat content of 15.34%, water content 88.99%, total dissolved solids 2.10 mg/L, texture 968.85grf, color 80.44 and weight loss 10.51%.

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.

Snail Gong-gong (Strombus Turturella) is a typical food of the people of Riau Islands. The processed food produces the waste of a well-utilized shell. The main composition of the gong-gong slug is calcium carbonate (CaCO3). With the content of calcium, the waste shell of gong-gong can be used as raw material for the preparation of pharmaceutical preparations such as suction tablets. This study aims to obtain the formulation of a lozenges from the waste of gong-gong shell with good physical properties. A lozenges is made by a method of wet granulation in three formulas with variations in the concentrations of the case of the F1 gong-gong 15%, F2 30%, and F3 45%. The granules and tablets are evaluated. The results of the granule evaluation showed that the granule produced from the three formulas has fulfilled the requirements, the results of the tablet evaluation showed on organoleptic test, size uniformity, hardness, disintegration time of all three formulas have fulfilled good lozenges requirements. While the weight uniformity of F1 is not eligible, the friability test F1 and F2 are not eligible. The results of this study showed that the gong-gong snail shells can be formulated into a lozenges and have good physical properties.

Perkembangan produk pangan yang berbahan baku tepung terigu telah menghasilkan berbagai macamjenis produk, salah satunya mie basah. Pembuatan mie basah memanfaatkan karakteristik khas dari tepungterigu yaitu kandungan gluten. Karakteristik khas dari tepung terigu tersebut dapat dimodifikasi dengancara heat moisture treatment (HMT) untuk meningkatkan sifat fungsional terigu, supaya dapat diaplikasikansecara meluas pada industri pangan. Tujuan penelitian ini adalah untuk memperoleh pati tepung terigutermodifikasi heat moisture treatment (HMT) dengan karakteristik terbaik yang untuk diaplikasikan padapembuatan produk mie basah, memperoleh formula dan kondisi proses untuk menghasilkan mie basahdan meningkatkan umur simpan.Metode yang digunakan dalam penelitian ini adalah response surface method (RSM) center compositedesign (CCD) faktorial, yaitu suhu dan waktu perlakuan. Penentuan suhu dan waktu yang optimal diperolehdengan menggunakan optimasi swelling power dan solubility sebagai sifat rheology tepung terigu. Faktorsuhu terdiri dari tiga level (100, 110 dan 1200C) dan waktu (60, 90 dan 120 menit). Setelah memperolehkombinasi perlakuan suhu dan waktu yang optimal, kemudian diaplikasikan dalam pembuatan mie basah.Hasil optimasi menggunakan RSM diperoleh perlakuan suhu 1300C dan lama waktu 90 menit merupakanperlakuan yang optimal. Mie basah hasil substitusi dari tepung terigu alami : tepung terigu modifikasi HMT(50%:50%) menghasilkan kualitas mi basah yang baik, dengan karakteristik sebagai berikut: rendemen177,43%, hardness 163,75 g, tensile strength 0,05 N, nilai (L) 59,40, nilai (a) 59,40, nilai (b) 36,56, umur simpan18 jam pada suhu ruang, serta disukai oleh panelis.Kata kunci: Mie basah, gluten, heat moisture treatment, tepung terigu