Publication Search

Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5, 90:10, 85:15 for the composite flour and 20%, 30%, and 40% for the purple yam flour. The snack bars were evaluated for color, texture, moisture content, antioxidant activity, and preference level. Selected samples were further analyzed for ash content, protein content, fat content, anthocyanin content, and crude fiber content. The experimental design used was a Completely Randomized Design (CRD) with two factors. The snack bars with a composite flour ratio (sorghum:mung bean) of 85:15 and 30% purple yam flour were identified as the best treatment, preferred by panelists and exhibite high antioxidant activity. These snack bars had a moisture content of 13.40%, ash content of 8.83% (db), protein content of 19.75% (db), fat content of 8.80% (db), crude fiber content of 9.54% (db), antioxidant activity of 68.02% (RSA), and anthocyanin content of 37.40 mg/100g

This research examines the potential of Epoxy-HGM-Carbon Fibre and Epoxy HGM Sical Woven Fibre composites as alternative materials for bulletproof vests. These two materials were chosen because they have similar ballistic protection capabilities to kevlar but with lighter weight and more economical cost. Using the finite element method, this study simulates the resistance of each composite to the penetration and impact energy of projectiles in accordance with the NIJ 0101.06 standard to protect users from ballistic threats. The simulation results show that the Epoxy-HGM-S Sisal Woven Fibre specimen at an optimum thickness of 30 mm as well as Epoxy-HGM-Carbon Fibre at a thickness of 18 to 30 mm are able to meet the penetration, Back Face Signature (BFS), and residual kinetic energy criteria that comply with the safe limits for users. This research makes an important contribution to the identification of alternative materials that not only improve user comfort and mobility, but also maintain ballistic protection effectiveness for military and security applications, especially for personnel who need protection against ballistic projectiles.

Indonesia is a country with a high level of earthquake vulnerability, thus demanding innovation in building structural engineering that is not only safe but also environmentally friendly. In the context of sustainable development, bamboo as an abundant local material is starting to gain attention as an alternative to conventional materials. Bamboo, when processed into composites in the form of fibers or in combination with thermoplastic and thermoset polymers, has been proven to have superior mechanical properties, including tensile strength, stiffness, and resistance to chemical degradation. In addition, the characteristics of water absorption that are controlled through certain treatments make bamboo composites more competitive compared to synthetic materials. The application of bamboo composites in construction is not only limited to new materials in structural elements, but also effective in retrofitting methods. For example, recent research shows the potential of bamboo composites in strengthening reinforced concrete beams and improving the performance of frame systems in earthquake-resistant structures. In line with this, seismic design regulations and standards such as the comparison between SNI 1726:2012 and SNI 1726:2019 demonstrate the importance of adapting structural designs to local seismic conditions. The integration of bamboo composite materials with structural capacity analysis, numerical simulation, and pushover analysis methods has yielded promising results for improving building resilience to dynamic loads. Beyond technical aspects, this approach also supports environmental objectives. Several studies have even developed eco-friendly home prototypes utilizing innovative material combinations, including geopolymer blocks and natural fibers. Thus, the use of bamboo composites not only provides a technical solution to earthquake challenges but also contributes to global efforts to reduce the carbon footprint of the construction sector.

The cereal products available in the market mostly focus only on practicality and ignore the nutritional content. It is necessary to increase the nutritional content of these products by using local Indonesian raw materials such as sweet potatoes and corn.  The objectives of this study are: 1) to determine the effect of temperature and proportion of purple sweet potato flour and corn flour on the characteristics of cereals produced, 2) to assess the level of preference of panelists for the physical, chemical and sensory qualities of cereals produced. The study design used a factorial randomized design complete with a proportion treatment of purple sweet potato flour and corn. Test parameters include water content, degree of swelling, water absorption, texture, antioxidants, and sensory evaluation. The conclusion in this study is that the comparative treatment of purple sweet potato flour and corn and temperature did not have a real effect on water content, degree of development, water absorption index (IPA), water solubility index (IKA), texture and antioxidants but had an effect on sensory properties

The high level of development in Indonesia has led to the need for wooden boards, which can cause damage to the ecosystem due to the continuous cutting of trees in the forest. There is a need for alternative raw materials to replace wooden boards for building purposes. Kluwak shells and aren fruit peels were chosen as the main raw materials for making composite boards in this research activity because these materials are high in cellulose content. This research was conducted to determine the effectiveness of composite boards made from kluwak shells and aren fruit peels as a substitute for wooden boards for building purposes. The research data collection process used experimental methods, while the analysis and discussion process used descriptive-quanlitative methods. The results showed that aren fruit peels powder is less suitable for use as raw material for making composite boards, because the powder grains are too fine, making it difficult to be bound by the matrix. While kluwak shell powder is quite suitable to be used as raw material for making composite boards, because the powder grains are not too fine so they can be bound by the matrix

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

Morphology is one of the linguistic sciences that discusses the ins and outs of word formation such as compositum. Compositum is a combination of two words but the elements of compositum can be two or more words. Compositum has a word component as its forming element which has a special pattern so that it is different from other word combinations, such as idioms and phrases. The difference can be seen in terms of the level of meaning. Compositum can be classified into several types, namely based on the cohesiveness of meaning, the type of words of the elements, the distribution system, the complexity, and the language origin of the elements. Based on the cohesiveness of meaning, compositum consists of semicompound and non-compound compositum. Semicompound compositum is a compound word whose meaning is still related to the meaning of one of its elements. Meanwhile, a non-compound (tenuous) compositum is a compound word whose meaning is still related to the meaning of all its elements. Thus, many readers still do not know how semicompound and uncompound composites can be formed in Kahlil Gibran's poetry collection. In learning, there are still many educators who have not conveyed about compositum so that students do not know and have difficulty in determining compositum. Descriptive qualitative is the method used in this research. The purpose of this research is to analyze and describe semi-compound and non-compound compositum in a collection of poems by Kahlil Gibran. Based on the results of the analysis, there are 33 data including compositum based on the unity of meaning, namely 11 data showing semicompound compositum and 22 data including non-compound compositum.  

Usaha pemotongan ayam pasti menghasilkan limbah, terutama bulunya.Satu ekor ayam pasti menghasilkan limbah bulu ayam yang terbilang cukup banyak.Oleh karena itu limbah bulu ayam ini perlu dimanfaatkan agar tidak hanya di buang dan mencemari lingkungan. Dalam penelitian ini pemanfaatan bulu ayam  digunakan sebagai pengganti serat Matt dan WR dalam fiberglass yang tujuannya adalah mengetahui sifat mekanik yakni kekuatan tarik pada fiberglass dengan serat bulu ayam sebagai pengganti serat matt dan fiberglass dengan serat bulu ayam sebagai pengganti serta WR secara eksperimen dan simulasi.material komposit fiberglass dibuat menjadi spesimen uji dengan bentuk dan prosedur metode pengujian mengikuti standard  ISO 527-4:2021 yang merupakan standar untuk uji tarik material komposit.Alat uji yang digunakan yaitu UTM HT 2402 dengan beban maksimum 20 kN.Setelah dilakukan pengujian tarik dihasilkan grafik yang kemudian dianalisis.Berdasarkan hasil pengujian, untuk serat normal matt-WR-matt-WR-matt memiliki kekuatan uji tarik tertinggi sebesar 15,15 kN.Sedangkan fiberglass dengan serat bulu ayam sebagai pengganti serat matt memiliki nilai uji tarik kekuatan uji tarik tertinggi sebesar 3,51 kN.Sedangkan fiberglass dengan serat bulu ayam sebagai pengganti serat WR memiliki nilai uji tarik tertinggi sebesar 2,29 kN.Berdasarkan hasil uji tarik dan pengamatan maka dapat disimpulkan bahwa untuk bulu ayam kurang cocok untuk menggantikan serat matt dan WR sebagai material untuk pembuatan fiberglass.

Perkembangan zaman semakin pesat, tak hanya pada bidang teknologi namun juga pada bidang industri. Dengan adanya perkembangan industri hal ini menyebabkan kebutuhan akan material semakin meningkat terutama untuk sebuah produk. Sekarang ini salah satu material yang banyak dikembangkan adalah komposit, komposit adalah gabungan dari dua bahan atau lebih komponen yang berlainan dan mempunyai sifat yang berbeda. Komposit terdiri dari dua bagian, yaitu matrik sebagai pengikat atau pelindung komposit dan filler sebagai pengisi komposit. Serat alam merupakan alternatif filler komposit untuk berbagai komposit polimer karena keunggulannya dibanding serat sintetis. Pohon pisang adalah tanaman paling banyak dijumpai dan tumbuh subur di Indonesia. Pelepah pisang jika diolah kembali akan menjadi serat dengan kekuatan yang tinggi dan daya serapnya lebih bagus sehingga sangat baik jika digunakan sebagai bahan penguat pada komposit. Penelitian ini dilakuan menggunakan metode penelitian yang memiliki sifat percobaan (experimental) dengan tujuan untuk menguji sifat mekanik komposit.  

Flakes merupakan makanan sarapan siap saji berbentuk pipih yang biasa dicampur dengan susu. Flakes biasa dibuat dengan bahan dasar bahan berpati. Penelitian ini menggunakan bahan dasar tepung mocaf dan tepung biji nangka dengan penambahan puree buah naga merah. Tujuan dari penelitian ini yaitu menentukan formulasi yang tepat untuk menghasilkan flakes tepung mocaf dan tepung biji nangka dengan penambahan puree buah naga merah sebagai sumber serat. Rancangan percobaan yang dilakukan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu perbandingan rasio tepung mocaf dan tepung biji nangka (60:40, 50:50, 60:40). Faktor kedua yaitu penambahan puree buah naga merah 10, 15 dan 20%. Hasil penelitian ini menunjukkan bahwa rasio tepung mocaf, tepung biji nangka dan puree buah naga merah berpengaruh nyata terhadap kadar protein dan kadar serat pangan. Formulasi flakes dengan kandungan serat dan protein paling optimal serta disukai panelis terdapat pada rasio tepung mocaf 40%, tepung biji nangka 60% dengan penambahan puree buah naga merah sebanyak 20% yang memiliki kadar air 9,69%, kadar abu 2,28%, kadar lemak 11,41%, kadar serat pangan 11,17%, kadar protein 8,26% kadar karbohidrat 76,62%. Hasil uji organoleptik terhadap warna 3,77 (oranye sedikit gelap), kekerasan 3,96 (agak keras), kerenyahan 2,43 (cukup renyah), flavor biji nangka 2,80 (flavor biji nangka cukup berasa), kesan halus/kasar 3,45 (agak kasar), dan kesukaan keseluruhan 2,95 (cukup suka). Flakes berbahan baku tepung mocaf, biji nangka dan buah naga merah memiliki potensi untuk dikembangkan sebagai produk pangan baru.

Puff pastry is a crunchy textured food that has a fragile network of layers made from wheat flour. To anticipate the use of wheat flour, flour from local food ingredients such as pomfret flour and Pisona alba leaf flour can be used. Purpose of the research: 1) Knowing  the level of public preference for puff pastry with composite substitution of pomfret flour and Pisonia alba leaf flour; 2) Knowing the composition of the best formula used in the manufacture of puff pastry composite substitution of pomfret flour and Pisonia alba leaf flour. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Pomfret flour and Pisonia alba  leaf used as much as 5%, 10%, 15% of the weight of the flour. The results showed that puff pastry with pomfret flour and Pisonia alba leaf flour were the most preferred and accepted by the panelists as products with the composite substitution of pomfret flour and Pisonia alba leaf flour as much as 5%.

Flakes adalah salah satu jenis makanan yang berbentuk lembaran tipis atau serpihan. Penelitian ini menggunakan tepung beras ketan hitam, tepung mocaf dan ampas kelapa sebagai bahan dasar pembuatan flakes. Penelitian ini bertujuan untuk menentukan formulasi yang tepat untuk menghasilkan  flakes ampas kelapa yang memiliki kandungan serat tinggi dengan variasi lama pemanggangan. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung komposit ketan hitam : mocaf dan variasi lama pemanggangan. Faktor pertama perbandingan tepung beras ketan hitam dan tepung mocaf (60:40, 70:30, dan 80:20), sedangkan faktor kedua variasi lama pemanggangan flakes (20, 25 dan 30 menit). Hasil penelitian ini menunjukkan bahwa rasio konsentrasi tepung beras ketan hitam dan mocaf  80:20 dan lama pemanggangan selama 30 menit merupakan formulasi flakes yang terbaik karena memiliki sifat fungsional yang diharapkan yaitu kadar air 1,38%, kadar per berat keringnya yaitu antara lain: kadar abu 0,016%, kadar lemak 0,421%, kadar protein 0,122%, kadar serat kasar 0,184%, karbohidrat 0,268% serta uji organoleptik terhadap warna  3,54 (ungu tua kehitaman), flavor kelapa 2,84 (terasa), kerenyahan 2,82 (renyah), kekerasan 3,50 (keras), kesukaan keseluruhan 3,04 (paling disukai)

Roti tawar adalah suatu jenis makanan yang dibuat dari minimal empat macam bahan yaitu tepung terigu,air, ragi dan garam yang dicampur menjadi satu membentuk suatu adonan dan selanjutnya difermentasi dandipanggang. Penelitian ini bertujuan mengetahui presentase rasio tepung komposit (terigu-kentang) denganpenambahan tepung kelor sehingga menghasilkan roti tawar yang memiliki protein paling optimal dandisukai konsumen. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri 2 faktor denganmasing-masing 3 ulangan. Faktor pertama yaitu tepung terigu dan tepung kentang sedangkan faktor keduatepung daun kelor sehingga diperoleh perlakuan 900:100:10, 900:100:20, 900:100:30, 800:200:10, 800:200:20,800:200:30, 800:200:30, 700:300:10, 700:300:20 dan 700:300:30. Hasil penelitian terbaik menunjukan bahwakombinasi perlakuan konsentrasi tepung terigu:tepung kentang:tepung daun kelor 900:100:20 g didasarkanpada kadar protein paling tinggi dan organoleptik terbaik yang terdapat pada roti tawar. Pada perlakuan inidihasilkan kadar air 41,53%, kadar abu 8,62%, kadar protein 8,62%, kadar lemak 2,26%, kadar karbohidrat46,39%, volume pengembangan 145,36%, serta uji organoleptik terhadap warna 1,97 hijau, flavor kelor 2,44terasa, flavor kentang 1,62 terasa, tekstur lembut 3,03 lembut dan kesukaan keseluruhan 2,51 disukai.Kata kunci: Roti tawar, tepung daun kelor, tepung kentang, subtitusi.

Tepung mokaf dan tepung garut dapat dikembangkan sebagai sumber karbohidrat non beras padapembuatan beras analog.Tepung kacang merah digunakan sebagai sumber protein dan kandungan amilosanyayang tinggi dapat membantu membentuk butiran beras analog..Pembuatan beras analog menggunakanteknologi ekstrusi sehingga menghasilkan karakteristik produk seperti beras. Tujuan penelitian ini adalahuntuk menentukan indeks glikemik beras analog berbasis tepung mokaf, tepung garut dan tepung kacangmerah sebagai pangan alternative bagi penderita diabetes. Penelitian ini menggunakan Rancangan AcakLengkap, satu faktor yaitu perbandingan tepung mokaf, tepung garut dan tepung kacang merah dengan5 taraf perlakuan, yaitu B1: 90%: 0% : 10%; B2 80%:10%: 10%; B3 70% : 20% : 10%; B4 60%: 30%; 10%; danB5 50%: 40%: 10%.Penelitian ini terdiri dari tahapan: persiapan bahan, formulasi tepung komposit sesuaiperbandingan untuk pembuatan beras analog dan pengujian indeks glikemiknya. Formula terbaik beras analogdengan indeks glikemik 74 diperoleh dari perlakuan B5 yaitu perbandingan tepung mokaf, tepung garut dantepung kacang merah 50%:40%:10%.

Kerupuk adalah suatu jenis makanan kering yang terbuat dari bahan‐bahan yang mengandung paticukup tinggi. Kerupuk merupakan suatu jenis makanan kecil tradisional yang sudah dikenal oleh sebagianbesar masyarakat Indonesia. Kerupuk biasanya dibuat dari bahan baku terigu dan tapioka. Tapi untukmeningkatkan nilai gizi kerupuk dan mengurangi pemakaian terigu dilakukan penelitian pembuatan kerupuksortagu menggunakan tepung komposit (sorghum‐terigu). Selain itu untuk mendapatkan bahan bakusorghum yang berkualitas perlu dilakukan perlakuan pendahuluan terhadap sorghum tersebut. Penelitian inibertujuan untuk mengetahui rasio konsentrasi tepung komposit (sorghum‐terigu) yang tepat dan perlakuanpendahuluan perendaman sorghum untuk menghasilkan kerupuk sortagu yang berkualitas dan disukaikonsumen. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiriatas dua faktor. Faktor pertama rasio konsentrasi tepung komposit (sorghum‐terigu) yaitu (0 : 100)%; (25 :75)%; (50 : 50)%; dan (75 : 25)%. Sedangkan faktor kedua perlakuan pendahuluan perendaman sorghum yaituperendaman 0 jam (tanpa perendaman), perendaman 8 jam dalam air, dan perendaman 8 jam dalam larutanNaHCO3 0,3%. Hasil penelitian menunjukkan bahwa perlakuan yang optimal untuk menghasilkan kerupuksortagu yang berkualitas dan disukai panelis adalah kombinasi antara konsentrasi tepung komposit (25 :75)% dan perendaman sorghum 8 jam dalam larutan NaHCO3 0,3 %. Kerupuk sortagu tersebut mempunyaikarakteristik : kadar air 14,88%; kadar abu 2,96%; kadar protein 5,24%; warna kuning kecoklatan (1,56); sangatgurih (4,13; amat sangat renyah (4,75); dan amat disukai panelis (4,56)Kata kunci: Kerupuk, (Sorghum‐Tapioka‐Terigu), tepung komposit, perendaman