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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.