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Indonesia, as an archipelagic nation, faces considerable challenges in meeting its food requirements in accordance with Law No. 18 of 2012 on Food Security. The country’s heavy reliance on wheat imports, ranking as the largest wheat importer globally, highlights the urgency of diversifying local food sources. This study aims to explore the utilization of jali flour (Coix lacryma-jobi L.), mocaf flour (Modified Cassava Flour), and soybean flour as raw materials for producing fettucini pasta, with the addition of green spinach extract for natural coloring and nutritional enhancement. A quantitative experimental method was employed, testing three formulations of jali and mocaf flour combined with soybean flour. Sensory evaluations were conducted with 35 panelists—comprising trained, semi-trained, and untrained participants—to assess color, aroma, taste, texture, and overall acceptability. The findings revealed that flour composition significantly influenced pasta’s sensory attributes. The F2 formulation (50% jali flour, 50% mocaf flour, 20% soybean flour) achieved the highest acceptance, with average scores across all parameters rated as “liked” to “highly liked.” The incorporation of spinach extract not only imparted an appealing natural green hue but also enhanced the product’s nutritional profile, particularly in iron and dietary fiber content. These results underscore the potential of combining jali and mocaf flours as a nutritious, gluten-free pasta alternative that supports local food diversification and reduces reliance on imported wheat.

Digital image processing is a rapidly developing branch of computer science and has many applications in everyday life. One of the fields that most often utilizes this technique is object detection and color identification in images and videos. This study specifically aims to implement the thresholding method in the HSV (Hue, Saturation, Value) color space to detect three basic colors, namely red, green, and blue, in digital images. The research process begins with uploading images using the Google Colab platform, a cloud-based computing environment that makes it easy for users to run Python programs without requiring additional software installation. After the image is uploaded, the next step is to convert it from the RGB (Red, Green, Blue) color space to the HSV color space. This conversion is important because the HSV color space is more suitable for use in the color segmentation process. The Hue value represents the type of color, Saturation shows the level of saturation, while Value describes the level of brightness. Once the image is in the HSV color space, the next step is to determine the HSV value range for each basic color. This range is determined based on experimental results and references from related literature. Using this range, masking is performed to extract the appropriate pixels so that only the red, green, or blue portions of the image are visible, while the other colors are reduced. The results show that the thresholding method in the HSV color space is capable of detecting primary colors with a good level of visual accuracy, especially in simple images with contrasting backgrounds. The implementation of this program is relatively lightweight, easy to run directly in Google Colab, and does not require high-spec hardware. Therefore, this method is very suitable for use as basic learning material for digital image processing, both for students and novice researchers.

This study aimed to evaluate the effect of substituting vinegar with pomegranate juice (PJ) on the physicochemical characteristics, sensory quality, and antioxidant activity of mayonnaise. The mayonnaise was formulated into five treatments with varying concentrations of vinegar and PJ. The analyzed parameters included pH, color (L*, a*, b*), viscosity, emulsion stability, and sensory attributes (taste, aroma, color, texture, and preference), while antioxidant activity was assessed in the best formulation. The results showed that increasing the PJ substitution significantly improved viscosity and emulsion stability, decreased lightness (L*), and enhanced the red hue (a*). The P4 formulation (containing 2.75% PJ) demonstrated the best overall performance, with high viscosity, excellent emulsion stability, and also receiving high sensory scores. Antioxidant analysis revealed that P4 had higher antioxidant activity compared to the control (P0). Therefore, PJ has the potential to serve as a natural alternative to vinegar in mayonnaise production while enhancing the product's stability and functional value.

Penelitian ini menyoroti tantangan dalam perhitungan panen ikan molly secara manual, yang menghambat efisiensi dan profitabilitas peternakan ikan. Kurangnya penelitian komprehensif tentang penerapan teknologi pemrosesan citra digital di Indonesia mendorong eksplorasi algoritma BLOB dan filter HSV. Hasil pengujian menunjukkan tingkat akurasi yang memuaskan hingga 98,14%, meskipun dengan tantangan terkait identifikasi objek yang bertumpuk. Diperlukan penyesuaian parameter yang cermat untuk meningkatkan efektivitas deteksi.

Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analyzed using diversity analysis and Duncan's multiple distance test at a significance level of 5% using SPSS and Minitab 17 software. The results showed that the use of probiotic bacteria significantly affected on viscosity, color L*, color a*, color b*,  °HUE, pH, total dissolved solid, and fat content, but did not significantly influenced on protein content. The use of probiotics as a starter in yoghurt drinks increased viscosity, color brightness, pH and fat content, and have a lower total dissolved solid. The best treatment in this study was joint-inoculation who had viscosity 290,67 mPa.s; color L* 89,46; color a* 2,92; color b* 1,61; °HUE 29,47; pH 5,00; total dissolved solid 16,67 °brix; fat content 2,34 %; and protein content 4,12%. For the scoring test, this treatment has a non-sour taste; the aroma is slightly sour; Slightly thick texture and homogeneous consistency. Meanwhile, the hedonic test has a neutral taste, aroma and texture as well as a color, appearance and consistency were quite liked by the panelists.

Penelitian ini bertujuan untuk mengkaji karakteristik keju dengan penambahan teh hitam orthodox (Camellia sinensis var. assamica). Karakteristik yang diamati meliputi warna (hue, chroma, whiteness index), rendemen, dan persentase whey. Materi penelitian meliputi susu sapi segar, teh hitam orthodox, bakteri mesofilik, renet dan CaCl2. Data penelitian dianalisis menggunakan analisis variansi dan post-hoc Beda Nyata Jujur (BNJ). Perlakuan terdiri atas kontrol (P0), penambahan ekstrak teh hitam orthodox pada susu masing-masing 0,5% (P1), 1% (P2), 1,5% (P3), dan 2% (P4). Hasil penelitian menunjukkan bahwa penambahan teh hitam orthodox secara signifikan menyebabkan peningkatan karakteristik warna hue, dan menurunkan whiteness index keju, namun tidak menyebabkan perbedaan yang signifikan pada karakteristik warna chroma, rendemen, dan persentase whey keju. Karakteristik warna hue meningkat dari 3,90 pada keju kontrol menjadi 32,84 pada keju yang ditambah teh hitam orthodox hingga 2%. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan teh hitam orthodox hingga 2% dapat meningkatkan karakteristik warna keju, namun tidak menyebabkan perubahan yang nyata pada rendemen dan persentase whey. Manfaat penelitian ini adalah memberikan informasi ilmiah bahwa penggunaan teh hitam orthodox hingga 2% ternyata dapat menjadi pewarna alami pada keju. Kata kunci: Keju, teh hitam orthodox, warna, rendemen, persentase whey

This study aims to obtain data on the impact of noise pollution by conducting a noise test from the operation of the PLTD and modeling it to get the noise impact hue. Finite element software modeling the impact of noise generated from the operation of PLTD to determine the hue of the noise impact. LISA, a popular finite element analysis application, was used to estimate and complete this study using the finite element model. Noise data retrieval, some data is carried out according to the engine power load during production and the machine stops with a certain distance reference to the affected area, namely residential areas, with a zone radius of up to 100 m from the machine point. The condition of the impact of noise exposure that occurs, where in general the area that has a major impact on settlements is a linear area of openings at the noise source because noise waste is free to come out of building openings without any obstacles. , so that the nominal sound impact that occurs without these obstacles, the average noise value is above the 70 dB.A threshold with the category of very disturbing.