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The physiological changes that occur during pregnancy, both physically and mentally, may be rather uncomfortable, particularly in the second and third trimesters. Pregnant women often report back discomfort, muscular aches, trouble sleeping, excessive exhaustion, and irregular sleep patterns. Mothers' physical and mental health as well as the health of their unborn children may be significantly impacted by inadequate sleep quality during pregnancy. To enhance comfort and the quality of sleep during pregnancy, one non-pharmacological technique is to use an aromatherapy maternity pillow. An ergonomic and ecologically sustainable invention to enhance mother comfort during pregnancy was the goal of this research, which intended to produce a Pregnancy Pillow Therapy product with pineapple leaf fiber and aromatherapy. A descriptive research design using a prototype creation technique was used in this study. The stages of the research included problem identification, literature review, product design, material selection, prototype manufacturing, and product evaluation. Data were collected through literature studies and observations related to sleep discomfort in pregnancy, maternity pillow utilization, aromatherapy therapy, and pineapple leaf fiber characteristics. The developed product was designed ergonomically to support the back, abdomen, waist, and legs of pregnant women. The addition of aromatherapy was intended to provide a relaxing effect and improve sleep quality. The use of pineapple leaf fiber also supports environmentally friendly product innovation through agricultural waste utilization. The results indicate that Pregnancy Pillow Therapy has the potential to become a supportive product for improving comfort and sleep quality among pregnant women. Further studies are recommended to evaluate product effectiveness directly among pregnant women.

Based on the 2023 Indonesian Health Survey, the prevalence of overweight among adults reached 23.4% nationally and 24.5% in East Java Province. This condition highlights the need for food innovation, particularly high-fiber snacks suitable for overweight adults. This study aimed to develop cereal based on okara (soy pulp) flour and mung bean flour as an alternative high-fiber food product. Organoleptic testing was conducted on 30 semi-trained panelists evaluating color, aroma, texture, and taste using hedonic and hedonic quality tests. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while nutrient content analysis was analyzed using One Way ANOVA followed by Duncan’s post hoc test. The results showed that in the hedonic test, color, texture, and taste parameters were significantly different (p<0.05), while aroma was not significantly different (p>0.05). In the hedonic quality test, color and taste showed significant differences (p<0.05), whereas aroma and texture did not (p>0.05). Overall, formulation 922 was the most preferred by panelists. The nutritional content of the cereal ranged from 407–410 kcal for energy, 76.44–77.53% carbohydrates, 8.91–9.66% protein, 6.80–7.30% fat, 5.20–5.51% moisture, 1.26–1.41% ash, and 9.72–10.90% total dietary fiber. The developed cereal is classified as a high-fiber food and has potential as a healthy snack for overweight adults.

Health issues among the elderly are often related to declining bodily functions, digestive disorders, and specific nutritional needs for easily digestible foods. The 60-and-older age group is at high risk for gastrointestinal disorders due to low fiber intake. Therefore, alternative foods are needed that are soft in texture, neutral in taste, safe, and nutritious. One potential solution is the development of food products based on tempeh gembus with the addition of banana hearts, which are rich in fiber, soft in texture, and readily available. This study employed an experimental method using a Completely Randomized Design (CRD) to test three formulation variations (F1, F2, F3). The nutritional content of formulation F1 includes energy 111.575 kcal, carbohydrates 20.185 g, protein 6.91 g, fat 0.355 g, and fiber 6.67 g. Formula F2 contains 88.225 kcal of energy, 14.095 g of carbohydrates, 7.72 g of protein, 0.205 g of fat, 7.3 g of fiber, and 0.0015% flavonoids. Formula F3 has 107.015 kcal of energy, 7.995 g of protein, 0.295 g of fat, 6.88 g of fiber, and 0.0021% flavonoids. In conclusion, the best tempeh with added banana hearts is Formula F2, with its nutritional content, fiber, flavonoids, and BAL >10⁸ CFU/g, which has the potential to serve as a functional food and probiotic source to help improve digestive health in the elderly. Further testing is recommended directly on elderly groups, along with product shelf-life testing.

Natural fiber based composite materials are increasingly being developed as an environmentally friendly alternative to synthetic fiber-based composites. This study aims to characterize the thermal and mechanical properties of natural fiber composite materials and evaluate their potential use as sustainable materials. Composites are made using natural fibers as reinforcement and a polymer matrix through a specific molding method. Mechanical property characterization includes tensile tests, flexural tests, and impact tests, while thermal property characterization is carried out using thermal analysis to determine the thermal stability of the material. The test results show that the addition of natural fibers has a significant effect on improving the mechanical properties of the composite, especially tensile strength and elastic modulus, compared to the unreinforced matrix. In addition, natural fiber composites show quite good thermal stability over a certain temperature range, making them suitable for non-structural applications. Based on these results, natural fiber composite materials have the potential to be developed as environmentally friendly materials that have competitive mechanical and thermal performance.

The construction and infrastructure sectors are shifting toward lighter, low-emission, and sustainable materials in response to the high carbon footprint and excessive weight of common materials such as concrete and steel. One promising alternative widely developed is natural fiber–based composites. However, studies comparing mechanical properties of variations of natural fibers within a single framework remain limited. This study aims to evaluate and compare composite mechanical properties reinforced by sisal fiber, bamboo fiber, and pineapple leaf fiber to determine the optimal fiber type for sustainable infrastructure applications. The research methodology involved fabrication of composite specimens using a unidirectional fiber configuration with a resin matrix, molded following ASTM D638 Type I dimensional and geometrical requirements. Tensile testing was conducted to evaluate mechanical responses, including ultimate tensile behavior, deformation characteristics, and elastic properties, which were presented in tabular and graphical forms. The results show that incorporation of all natural fiber types significantly enhanced composite mechanical properties, exhibiting an average tensile strength of approximately 26 MPa. Pineapple leaf fiber demonstrated balanced mechanical behavior combining strength and ductility, while sisal fiber showed superior tensile resistance and rigidity. Bamboo fiber provided moderate mechanical improvement. Overall, natural fiber–reinforced composites demonstrate strong potential as environmentally friendly alternative materials for infrastructure applications, with mechanical characteristics adjustable based on reinforcing fiber type.

Composite materials have the potential to be used as an alternative material for e-scooter frames due to their low weight and good mechanical strength. The mechanical properties of composite materials are strongly influenced by their constituent materials, particularly the fiber fraction. This study aims to analyze the effect of fiberglass composition variations on the tensile strength of composite materials as an alternative for e-scooter frames. The results show that increasing the fiberglass content leads to an improvement in the tensile strength of the composite material. The tensile strength increased by 51.52% when the fiberglass content was increased from 40% to 50%, while an increase of 19.5% was observed from 50% to 60%, indicating a decreasing rate of improvement. At higher fiberglass compositions, voids were observed due to imperfections in the manufacturing process, which affected the bonding between the fiber and the resin. In addition, increasing the fiberglass content resulted in a reduction in tensile strain from 1.1% at 40% fiberglass to 0.55% at 60% fiberglass, indicating that the material became stiffer and more brittle. These results indicate a trade-off between increased tensile strength and reduced ductility of the composite material.

Composite materials have the potential to be used as an alternative material for e-scooter frames due to their low weight and good mechanical strength. The mechanical properties of composite materials are strongly influenced by their constituent materials, particularly the fiber fraction. This study aims to analyze the effect of fiberglass composition variations on the tensile strength of composite materials as an alternative for e-scooter frames. The results show that increasing the fiberglass content leads to an improvement in the tensile strength of the composite material. The tensile strength increased by 51.52% when the fiberglass content was increased from 40% to 50%, while an increase of 19.5% was observed from 50% to 60%, indicating a decreasing rate of improvement. At higher fiberglass compositions, voids were observed due to imperfections in the manufacturing process, which affected the bonding between the fiber and the resin. In addition, increasing the fiberglass content resulted in a reduction in tensile strain from 1.1% at 40% fiberglass to 0.55% at 60% fiberglass, indicating that the material became stiffer and more brittle. These results indicate a trade-off between increased tensile strength and reduced ductility of the composite material.

Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The research design used a completely randomized design (CRD) with 2 experimental factors, namely pineapple peel flour concentration (0%,3%,5%) and chicken bone flour concentration (0%,5%,10%) with triplicate replication. Based on the optimal treatment by Zeleny method, sample N1T3 emerged as the most favorable formulation. This sample exhibited the following chemical profile: a moisture content of 8.77%, an ash content of 4.52%, a protein content of 14.45%, a fat content of 1.52%, and a fiber content of 0.4%. Furthermore, sensory evaluation of Sample C yielded scores of 3.11 for color, 3.11 for aroma, 3.00 for taste, 2.89 for texture, and 2.89 for overall acceptance.

One of the various salted egg products with smoking methods is smoked salted eggs which have a distinctive aroma and taste. This study aims to determine the effect of smoking and storage time  and its  interaction on  smoked salted  eggs  with on  physical  and  chemical  properties, total microbes as well. This research is experimental by using ducks eggs and a mixture of coconut shells and fibers, and rice husks as smoke fuel. The experimental design used is Randomized Complete Block Design (RCBD) with a 3x5 factorial pattern. As the first factor (P) is the smoking time which consists of P0= 0 hours, P1= 12 hours, P2= 15 hours while the second factor (H) is the storage time which consists of H0= 0 days, H1=7 days, H2= 14 days, H3= 21 days, and H4= 28 days. The variables observed were egg weight, albumen and yolk pH, moisture content, protein, and total microbial colony of smoked salted eggs. The results of the study were that the smoking time of 15 hours resulted in the lowest weight of smoked salted eggs (56.13g), while the storage time decreased the pH of albumen. Smoked salted duck eggs have a moisture content of 58.435-67.149%. The length of smoking increases the protein level. Salted duck eggs with a smoking time of 15 hours have the highest protein content, which is 15.39%. however, the duration of smoking and storage did not affect the total microbes of smoked salted eggs and there was no interaction between the duration of smoking and the duration of storage on the physical, chemical and total microbial properties.

This study presents a high-accuracy real-time soft failure detection framework for large-scale fiber-to-the-home(FTTH) optical access network using a hybrid ensemble of Isolation Forest and One-Class Support Vector Machine (OCVSM). The proposed model was trainde and validated on a real-word multivariate performance dataset comprising more than 1.8 million samples collected at 5-minute intervals from 50 Optical Line Terminal (OLTs) and over 3,000 Optical Network Terminals (ONTs) across a five-month periode(June-October 2025). Ground-truth validation was performed using 111 confirmed network incidents in October 2025 affecting 12,990 customer. The hybrid ensemble achieved Precision 0.940, Recall 0.982, with an average detection delay of only 7.8 minutes-representing an 87.7% reduction compared to conventional manual response (63.5 minutes). The framework significantly outperforms traditional threesholding and recent ML-based methods while demonstrating practical deployability in live operational enviroments.

Penelitian ini menganalisis perilaku lentur balok beton bertulang dengan tulangan Glass Fiber Reinforced Polymer (GFRP) dibandingkan tulangan baja konvensional, ditinjau dari beban maksimum, lendutan maksimum, dan pola keruntuhan. Pengujian eksperimental dilakukan pada balok beton mutu K-225 berdimensi 150 × 150 × 600 mm menggunakan metode pembebanan dua titik. Benda uji terdiri atas balok kontrol (BKA dan BKB) serta balok variasi (BVA dan BVB). Hasil pengujian menunjukkan bahwa balok bertulangan GFRP memiliki kapasitas beban maksimum yang lebih tinggi, dengan peningkatan dari 28,68 kN menjadi 58,40 kN (103,6%) pada BKA–BVA dan dari 55,71 kN menjadi 68,01 kN (22,1%) pada BKB–BVB. Namun, balok variasi mengalami lendutan maksimum yang lebih besar, yaitu 7,74 mm dan 5,38 mm, dibandingkan balok kontrol sebesar 2,22 mm dan 2,92 mm. Pola keruntuhan menunjukkan bahwa balok kontrol mengalami keruntuhan lentur yang bersifat daktail, sedangkan balok variasi cenderung mengalami keruntuhan rapuh dengan dominasi retak lentur dan geser. Hasil ini menunjukkan bahwa tulangan GFRP efektif meningkatkan kapasitas beban balok, namun disertai dengan lendutan yang lebih besar dan keruntuhan yang lebih cenderung getas.

Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and preferred by consumers. The research used a two-factor factorial completely randomized design (CRD), namely the ratio of wheat flour: red sorghum flour ((90:10), (80:20), (70:30)) and the addition of Eucheuma cottonii seaweed puree/100ml water (5%, 10%, 15%). The results showed that the best treatment was found in the treatment of the ratio of wheat flour: red sorghum flour (80: 20) and the percentage of Eucheuma cottonii puree 10% with fiber content of 4.14% and protein content of 9.73% and organoleptic tests with the results of color 3.53 (neutral), taste 4.23 (like), aroma 3.83 (neutral-like), texture 3.63 (neutral-like), overall liking 4.20 (like). Red sorghum flour ice cream cone and seaweed puree (Eucheuma cottonii) can provide an alternative in increasing food products that are high in protein and fiber.

Jam is a paste-shaped food usually made from fruit which is quite popular from children to teenagers. Aloe vera is one of the 10 best-selling plant species in the world which was developed as a raw material in the pharmaceutical and food industries, especially in countries on the European continent. Inulin is a dietary fiber contained in various types of vegetables and fruits that are beneficial for digestive health. Purple sweet potato is used in the addition of jam because purple sweet potato contains vitamin A, B vitamins and antioxidants. The purpose of this study was to determine the concentration of inulin thickener and purple sweet potato extract with high antioxidant activity, and to determine the characteristics of the panelists' preference to jam. This study used a completely randomized design with the first factor being variations in the concentration of inulin as thickener 1, 2, and 3 g. The second factor was the addition of purple sweet potato extract (40, 50, and 60%). The results of this study indicated that the jam formulation with high antioxidant activity on variations in the concentration of 1 g of inulin thickener with the addition of 60% purple sweet potato extract. The jam formulation that was preferred by the panelists was found in variations in the concentration of 2 g of inulin with the addition of 40% purple sweet potato extract which had an overall value of 3,40 (neutral). Higher purple sweet potato extract, the higher the antioxidant activity of the jam. Purple sweet potato extract can be used as a source of antioxidants in jam making.

Perkembangan sistem informasi seiring dengan kemajuan teknologi informasi yang signifikan, berperan dalam penyimpanan, pengelolaan, dan pendistribusian informasi. Salah satu contohnya adalah dalam pengelolaan data instalasi kabel serat optik. Dinas Komunikasi dan Informatika Bangkalan, sebagai instansi pemerintah, menghadapi tantangan dalam pencatatan data serat optik yang masih dilakukan secara konvensional menggunakan perangkat lunak Excel. Untuk mengatasi masalah ini, peneliti merancang dan mengembangkan "Sistem Informasi Instalasi Kabel Serat Optik di Kabupaten Bangkalan." Tujuan dari sistem ini adalah untuk meningkatkan efisiensi dan efektivitas dalam pengelolaan data, menyederhanakan proses pencatatan, dan mempercepat akses informasi kepada pihak terkait. Hasil pengelolaan data dalam sistem informasi ini mencakup empat proses utama: pengelolaan data titik instalasi, pengelolaan data lokasi, pengelolaan data pengguna, dan pengelolaan data kecepatan internet. Penerapan metode waterfall dalam perancangan sistem informasi ini memberikan solusi untuk meningkatkan efisiensi dan efektivitas dalam pengelolaan data. Perancangan sistem informasi ini terdiri dari lima (5) perancangan utama yaitu: 1) Menampilkan halaman pengunjung ketika aplikasi diakses, 2) Menerima dan mengolah data berdasarkan tindakan CRUD (create, read, update, delete), 3) Melakukan verifikasi data login dan menampilkan pesan error apabila data login salah, 4) Menyediakan fitur pencarian data, dan 5) Menghasilkan laporan data instalasi.

Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extract. This study used a completely randomized design (CRD), which consisted of two factors, namely the concentration of glutinous rice flour and white sweet potato flour (90:10, 80:20, and 70:30) and the percentage of elephant ginger extract (to 100 ml of water) (1.5%, 3%, and 4.5%). The best results of the chemical analysis were white sweet potato flour 30 g and ginger extract 4.5%, with a moisture content of 23.66%, an ash content of 0.25%, a total sugar content of 7.64%, and fiber of 2.60%. Based on the results of the physical analysis, the colour L*47.62 (bright brown), a* -4.68 (slightly green), b* 12.20 (yellowish) and a hardness value of 8.90 N, gumminess of 6.27 N, chewiness of 1.73 N, cohesiveness of 0.71 N, and adhesiveness of 1.17 N. Mochi with white sweet potato flour substitution and concentration of elephant ginger extract can be a nutritions food and a source of fiber.

Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata  which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn extract (10%; 20% and 30%) and factor 2 was the variation of nitrogen sources (mung bean sprout extract, soybean sprout extract and cowpea sprout extract). The purpose of this study was to determine the physicochemical characteristics of Nata de corn and determine the best formulation for Nata de corn. The results of the best treatment formulation in the manufacture of Nata de corn were 30% corn seed extract formulation with 7.5 ml soybean sprout extract, 2.05% crude fiber chemical characteristic test, 0.15% total sugar and 0.97% water content. The resulting nata de corn has organoleptic characteristics of a yellowish-white color with a value of 1.95; less elastic with an elasticity value of 2.06 and slightly springy with a value of 2.72. The results of physical observations with a thickness of 0.72 cm, a weight of 599.8 grams and a volume of 4 ml of fermented residual liquid. Nata de corn has the potential to be a source of food fiber.

Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in dietary fiber and preferred by consumers. This study used a two-factor Complete Randomized Design (RAL), with a ratio of wheat flour and mocaf 70:30, 60:40, 50:50 with the addition of the percentage of beet tubers 30,40,50. The results of burger buns with high-fiber formulations were obtained from the ratio of wheat flour and mocaf flour at 50%:50% with a percentage of beet puree at 50%, this treatment has a fiber content of 11.47%, the water content of 26.10%, ash content 1.58%, fat content 4.33%, protein content 6.53%, carbohydrate content 61.45%, calories 310.89%, specific development volume 4.42%. Of flavor 3,38, color sensory test 3.73, chewiness 3.81, tenderness 3.11. Burger buns with raw materials of mocaf flour and the addition of beet puree as a source of fiber can be one of the practical foods that have good nutritional value for health.

Lidah mertua is an ornamental plant that has a variety of colors, shapes and sizes. The Lidah mertua plant produces fine fibers on its leaves. The author uses Lidah mertua fiber to make hair extensions. The aim of this research is to determine the process of making hair extensions from plant material from Lidah mertua fiber (Sansevieria Trifasciata), the suitability of the product, and the level of public preference for hair extension products from Lidah mertua fiber (Sansevieria Trifasciata). Data collection uses Observation, Documentation, Experimentation, Literature, Questionnaire and Interview methods. Data Analysis in the form of Quantitative and Public Testing. Making hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers begins with selecting Lidah mertua, shaving to produce fiber, washing and drying, coloring stage, and applying hair serum. The results of the feasibility test from 3 validators were declared feasible in experiment I, namely hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers using clothing dye. he liking level of 60 respondents was stated to be appropriate and liked by the public. Hair extension products using Lidah mertua (Sansevieria Trifasciata) fibers require further trials so that they can be used in the long term and create more varied hair extension colors.

Fantasy eyelashes are eyelashes that are used to add an accent of beauty to fantasy eye makeup. Currently, fantasy eyelashes are rarely sold on the market, and most of them are relatively expensive with simple designs. The scarcity of fantasy eyelashes at relatively high prices has led the author to innovate by utilizing mother-in-law's tongue leaf fibers as the basic material for making fantasy eyelashes. The research aims to simplify the search for fantasy eyelashes needed by the public at an affordable price while using natural materials that minimize the risk of irritation, thereby presenting an entrepreneurial opportunity. The natural material used is the mother-in-law's tongue plant. This plant is an environmentally friendly ornamental plant that is easily found in the author's surroundings, highly beneficial for health as it filters toxins and air pollution, and has high economic value. This research employs observation, literature review, experimentation, documentation, and questionnaires. The author uses descriptive qualitative analysis, presenting research results in narrative form using words and sentences. The author offers a price of Rp. 35,000 per pair, which is competitive with market prices for fantasy eyelashes. Product validation was conducted through sensory testing with three expert validators, covering aspects such as texture, shape, neatness, and a rating of 15 in the “very suitable” category. The level of preference was assessed through a preference test with 60 respondents, covering statements 1 to 8, with results ranging from 241 to 300 indicating “very liked.” This study concludes that fantasy eyelashes made from mother-in-law's tongue leaves can compete and are favored by makeup artists and practitioners.

The problem with previous studies was the use of polyester resin as a matrix in kacang goat hair fiber composites, whereas in the latest study, epoxy resin was used, which has not been widely used. The aim was to obtain the tensile strength of composites that could be used as an alternative material for fan blades. The research method used was experimental with composite fabrication using the hand lay-up method, varying fiber lengths of 10 mm, 20 mm, and 30 mm, and varying immersion times in a 5% NaOH solution for 25, 50, 75, and 100 minutes. Tensile strength testing was carried out using the ASTM D638 standard with a total of 36 specimens. The test results showed that specimens with a fiber length of 30 mm and a soaking time of 50 minutes produced the highest tensile strength of 28.69 MPa, while the lowest tensile strength of 15.38 MPa was obtained in specimens with a fiber length of 10 mm and a soaking time of 100 minutes. This indicates that the highest tensile strength value is 46.37% greater than the lowest value, so the combination of a fiber length of 30 mm and a soaking time of 50 minutes is determined to be the optimal parameter in this study.