Publication Search

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price  250 grams.  research method used experiments to conduct 2 trials to determine  best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages.  results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%)  combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp  little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.

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.

Red rose (Rosa damascena Mill) is one of the plant that can be easily found in Indonesia. The corolla of red roses contains natural dyes, namely anthocyanins which can be used as food coloring and the function as antioxidants or counteract free radicals. The corrola of red roses is used as a raw material in distillation of rose water. Rose water distillation poduces is a dark red liquid. This liquid waste has not been utilized optimally. Therefore, that further research is needed to determine the chemical content in it. So that the expected outcome of this research is the best chemical and sensory analysis of red rose water distillation waste based on it's antioxidant activity. The research design used a 2 factor factorial completely randomized design (CRD). The first factor is the variation of the distillation method while the second factor is the heating temperature of the red rose water waste (heated waste). The optimal treatment result was a combination of steam distillation method variations and 70°C heating temperature with following results obtained : 77,32% RSH DPPH, 61,02% FRAP value, 71,20 mg/g vitamin C, 4,58 mg  total phenol.GAE/ g, pH 4,15, anthocyanin 121,93 mg/g, brightness 27,23 (*L), red-green chromatic 7,13 (*a), blue-yellow chromatic 7,54 (*b). Sensory analysis of color was 4.36 (deep red), other scents were 2.47 (slightly sour), rose aroma was 3.64 (strong), and overall preference was 3.75 (liked).

Burglary involves forced or unauthorized entry, which leads to damage or loss of property having monetary or emotional value and, more severely, puts lives at risk. The dire need for the safety of lives and properties has attracted so much research on burglary alert system using Internet of Things (IoT) technology. Most of the research focused on alerting the users of burglary attempts using any or a combination of two notification methods: SMS, call, and email. This study emphasizes three-mode notification that combines SMS, call, and email using the application of IoT technology in a burglary alert system, which uses a Passive Infrared (PIR) sensor for burglar detection to ensure that Homeowners or authorized personnel get alerts in events of imminent attempt to break-ins. The study also details the sensor integration with its supporting components, such as the central hub or microcontroller, buzzer, LED, and network interface in the development of the system. The software was developed to facilitate seamless integration with the hardware, ensuring timely and accurate event detection and subsequent alert generation using Arduino IDE programming language, a framework based on the C++ language. The system effected the 3-mode notification to ensure that users get notification in case of an imminent break-in since the failure of the three modes simultaneously is extremely rare. The system’s performance based on its responsiveness on the 3-mode notifications was evaluated, and an average of 83.56% responsiveness was obtained, indicating an acceptable response time.

Renewable energy microgrids integrated with smart control systems are emerging as a sustainable solution for electrifying rural industrial zones, offering substantial improvements in energy efficiency and reductions in carbon emissions. This study explores the implementation of hybrid renewable energy systems, combining solar and wind energy, and the integration of Internet of Things (IoT) sensors to optimize energy consumption in real-time. The findings highlight that the combination of solar and wind energy in microgrids leads to up to a 30% increase in energy efficiency, with a significant reduction in CO₂ emissions, reaching up to 50% compared to traditional grid systems. IoT sensors play a crucial role in load forecasting, optimization, and system stability, enabling real-time monitoring and proactive adjustments to energy distribution. Additionally, the implementation of these systems in rural industrial zones not only provides reliable, clean energy but also reduces reliance on fossil fuels, making them economically viable and environmentally sustainable. However, challenges such as high initial investment costs, integration complexities, and the need for skilled technicians remain. Despite these barriers, the long-term benefits of reduced energy costs, improved energy security, and lower carbon footprints make renewable energy microgrids a promising solution. The study suggests that these systems can be scaled to other rural regions facing similar challenges in energy access and carbon emissions, offering a path to sustainable development. Further research is recommended to explore alternative renewable energy combinations and advancements in IoT applications to improve system scalability and efficiency.

Naturally, a mother hen incubates her eggs until they hatch completely. However, the success rate of natural hatching is low, and hatching can be completed with a maximum of 10 eggs. Chicken farming, more specifically the chicken egg hatching system, breeders usually use an incubator for the process of hatching chicken eggs. In the incubator, there is a lamp that has been provided which is used for the process of warming the eggs so that the eggs can hatch properly and of good quality with incandescent lamps. In general, the process of hatching eggs often encounters problems or obstacles. The obstacle that is often experienced when hatching chicken eggs is that the incubator only uses incandescent lights. Therefore, to avoid this problem, a microcontroller was designed to overcome this problem. This tool is a combination of a microcontroller with an Arduino-based temperature and humidity sensor. With this tool, after the eggs hatch, when the lights are off, the sensor can read the output in the form of the incubator temperature, which is detected by the Arduino serial display. Design methods and experimental methods were used in this research. Tool testing is divided into three types, namely temperature testing, humidity testing and egg load testing. The result of this research is an automatic egg incubator machine that uses Arduino. Several electronic components used in the incubator are Arduino,

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.

Home security system is a term to describe a system of protection for residents in the environment and its surroundings from the interference of crime. A house has been equipped with high technology and can be connected to the security equipment in the house. Home security is made in order to create security, comfort and safety for residents of the house and can maintain the security of the environment without monitoring. Home security can be operated via a microcontroller and a mobile device. Home security in Indonesia is currently classified as very important, this is because the crime rate is increasing every year. The development of home security has been carried out using various existing technologies, such as the nodemcu microcontroller, which is a hardware platform intended to create prototypes of interactive electronic equipment based on flexible and easy-to-use hardware and software. This research was conducted to produce a simple home security system by utilizing nodemcu technology and a combination of sensors and an ESP32 cam as a medium to be able to run sensors and home security cameras. This research was conducted by conducting a literature study, exploring the technologies used, as well as the concept of mobile-based software development. The next step is to define requirements, analysis, design, and implementation (programming and testing the system that has been built).

The elderly group during the pandemic is the group most at risk of experiencing severity/morbidity and mortality due to Covid-19 disease. This is because elderly patients (geriatric) generally have various comorbidities, such as cardiovascular disease, chronic respiratory disease, diabetes mellitus and hypertension. The elderly as a vulnerable group, of course, really need the right information related to Covid-19 with the right media. Media that can be used to provide information on Covid-19 to the elderly are posters and power points. This provision can be done by nurses. This research will be conducted on 50 elderly people at Kelurahan Bendungan Semarang. The study was conducted by measuring the level of knowledge with a knowledge level questionnaire about the problem of covid-19, before and after treatment. The design of this study was a quasi-experimental pre-test post-test with control group. The research sample was determined by total sampling with certain criteria, namely: 1) elderly aged 60 years and over, 2) can read, write, communicate well, 3) do not experience sensory, cognitive, and movement disorders, 4) participate in all activities with 100% attendance. The division of the group was 25 people for the intervention group and 25 people for the control group. The provision of posters and PPT media was held 4 times in 4 weeks. This is done in combination because the combination of the two media can increase the level of better knowledge, especially for the elderly who have experienced a decline in function. There is an increase in the level of knowledge from low level 4 people (16%), medium level 15 people (60%), high level 6 people (24%) to low level 1 person (4%), medium level 9 people (36%), high level 15 people (60%).

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar