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Nugget is a high protein frozen food. Catfish is one of the raw materials that can be used to make nugget Catfish contains high protein, tastes good, has a soft texture and is relatively cheap. To increase the nutritional content, vegetables are added in the processing. Broccoli is one of the vegetables that can be added in making nuggets because contains high fiber and potassium. The purpose of this study was to determine the effect of adding broccoli with different concentrations on the crude fiber, potassium and organoleptic values of catfish nuggets. The research design used was a completely randomized design with 4 treatments, each with 3 replications. The treatment in this study was based on the concentration of broccoli added, namely B0 (0%), B1 (25%), B2 (50%) and B3 (75%). Parameters observed were crude fiber, potassium, and organoleptic value of catfish nuggets. The results showed that the addition of broccoli at various concentrations had a significant effect (P<0.05) on crude fiber, and potassium value but had no significant effect on organoleptic values. The most preferred nuggets with the addition of broccoli was treatment B1 (25%). The addition of broccoli in the processing of catfish nuggets can increase crude fiber and potassium.

This study aimed to determine the effect of different levels of beef liver addition on the nutritional, physicochemical, and color characteristics of chicken patties. Beef liver, an underutilized animal by-product with high nutritional value, was incorporated at different levels (0%, 20%, 40%, and 60%) into chicken patty formulations. The experiment was conducted using a Completely Randomized Design with four treatments and five replications. The collected data were analyzed using analysis of variance (ANOVA) and followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of beef liver had no significant effect (P>0.05) on protein content, water activity (aw), and b* values, but had a highly significant effect (P<0.01) on moisture content, fat content, cooking loss, texture, and color characteristics (L* and a*). Increasing beef liver levels improved the nutritional profile and modified the physical and visual characteristics of the patties. These findings demonstrate the potential of beef liver as a value-added functional ingredient for developing nutritious chicken patties while promoting the sustainable utilization of underutilized livestock by-products.

This community service initiative aims to enhance the knowledge and skills of the residents of Ilih Village, Damer District, Southwest Maluku Regency, regarding the use of banana corms as a nutritious and cost-effective alternative food source. Banana corms have historically been underutilized and generally treated merely as agricultural waste. Through training and mentoring sessions, the community was educated on the nutritional content of banana corms, processing techniques, and business opportunities for home-based banana corm nugget production. The methods employed included outreach, demonstrations, hands-on nugget-making training, and an evaluation of the activity's outcomes. The results indicate a high level of community enthusiasm for the innovation of processing banana corms into nuggets. Following the activity, participants demonstrated increased knowledge regarding the utilization of local food ingredients, hygienic processing techniques, and the economic potential of the processed product. The banana corm nuggets offered a pleasant taste and appealing texture, and were well-received by the community. Furthermore, the product's low production cost suggests it could serve as a source of additional income for villagers. This initiative is expected to support local food security and improve community welfare through the development of food businesses based on local resources.

This study aimed to determine the physical characteristics and consumer preferences of a commercial fusion dessert, durian–katuk klapertaart (Sauropus androgynus). An experimental method was employed using a Completely Randomized Design (CRD) with three different treatments. Organoleptic evaluation was conducted by 30 untrained panelists using a hedonic test. The data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test. The results showed that the substitution percentage in each treatment had a significant effect on consumer acceptance in terms of aroma, texture, color, and taste. Formulation F2 was the most preferred by the panelists. The physical characteristics of the F2 formulation were soft with a slightly fibrous texture, a moderately strong durian aroma, a fairly strong katuk aroma, a slightly dark green color, and a balanced sweet taste of durian and katuk.

The benefit of cardboard waste as a headpiece is to encourage the entrepreneurial spirit to continue to be creative in processing this inorganic waste into products at prices that are relatively cheap compared to prices on the market. Data collection uses the methods of Observation, Literature, Experimentation, Documentation, Interviews, Questionnaires. The author carried out the process of using cardboard waste to make headpieces through several stages, not only that, the author also carried out experiments 3 times using different dyes. In experiment 1 using gold pilok, experiment 2 used gold pilok then sprinkled with gold glitter, then experiment 3 used wall paint coloring sprinkled with gold glitter. The author conducted a sensory test regarding the public's acceptance of headpiece products made from cardboard waste. The highest average results were obtained in experiment 3 with a total average color of 2.87 which means quite appropriate, a total average texture of 2.63 which means quite suitable, a total average design of 1.77 which is less appropriate, while the total average ease of use is 2.67, which means it is quite appropriate. So the results obtained were that as many as 30 respondents preferred product 3 with quite appropriate criteria. From the results of the products made, the coloring still needs to be improved so that they are more perfect and the designs are developed to be more varied so that they can be used as a reference for further research.

Aromatherapy is the use of essential oils derived from natural materials to improve physical and psychological well-being. One of the most popular aromatherapy products is the aromatherapy candle, which provides relaxation while creating a comfortable atmosphere. This study aimed to develop aromatherapy candles based on agarwood (Aquilaria malaccensis) leaf extract, evaluate product quality, analyze public acceptance, and identify their potential as an entrepreneurial opportunity. This study employed an experimental method with a descriptive approach. The research stages included the extraction of agarwood leaves through a distillation process, the formulation of aromatherapy candles, product validation by three experts using sensory evaluation, and a public acceptance test involving 40 respondents using a Likert-scale questionnaire. The results showed that the third experiment produced the best extract characteristics, including a golden-yellow color, a stronger distinctive agarwood aroma, and an oily texture. The public acceptance test indicated that the average scores for color, texture, ease of use, and aroma were 3.16, 2.90, 3.42, and 3.02, respectively, which were categorized as good to very good. These findings demonstrate that agarwood leaf extract has the potential to be used as an alternative ingredient in the production of aromatherapy candles, in addition to receiving a high level of public acceptance, the product possesses economic value and can be developed as an innovative product and entrepreneurial opportunity in the beauty, spa, wellness, and creative industries.

Batik motif classification has attracted growing attention in visual computing due to its role in cultural heritage preservation, textile informatics, museum documentation, and automated cataloging. Although many studies report high classification accuracy, robustness under real-world acquisition conditions remains insufficiently understood. Batik images are frequently affected by illumination variation, blur, folds, watermark overlays, wearable deformation, scale inconsistency, and background clutter, creating challenges that extend beyond conventional image-noise assumptions. Existing studies largely focus on improving classification performance, while the interactions among acquisition variability, feature representation, evaluation practice, and deployment constraints remain fragmented. This systematic literature review addresses this gap by synthesizing batik classification research through a robustness-aware perspective. Using query expansion, backward and forward citation chaining, relevance screening, and thematic coding, 116 candidate records were identified, resulting in 50 highly relevant studies for detailed analysis. The review reveals that robustness is shaped less by denoising alone than by the combined effects of acquisition conditions, representation design, evaluation realism, and deployment context. Handcrafted descriptors remain competitive for small datasets and structured motifs due to their data efficiency and interpretability, whereas deep learning models achieve the highest reported accuracy when supported by sufficient data diversity and realistic augmentation. Hybrid representations emerge as the most consistently balanced approach, combining local texture stability with higher-level abstraction across heterogeneous acquisition settings. The review further identifies recurring robustness failure patterns, including background dependency, illumination instability, motif-scale inconsistency, wearable deformation, and source-shift vulnerability. Based on these findings, a robustness-oriented research agenda is proposed, emphasizing cross-acquisition evaluation, representation-stability analysis, batik-specific robustness benchmarks, acquisition-aware augmentation, and deployable lightweight or hybrid architectures. The study contributes a domain-specific synthesis that reframes batik motif classification from an accuracy-centric task toward a robustness-aware visual recognition problem.

This study aims to determine the production process and the level of consumer acceptance of Bandung nagasari cake utilizing stevia as a natural sweetener and butterfly pea flower extract (Clitoria ternatea) as a natural coloring agent. The research employed a quantitative approach with an experimental method through organoleptic testing involving 20 panelists. Data collection techniques consisted of literature review, questionnaires, and organoleptic evaluation covering taste, texture, aroma, and appearance. The obtained data were analyzed using descriptive quantitative analysis with percentage calculations. The findings indicated that the Bandung nagasari formulation containing stevia and butterfly pea flower extract was more preferred than the formulation using granulated sugar. Approximately 90% of panelists preferred the taste attribute due to its healthier perception, while 80% of panelists favored the texture, aroma, and appearance attributes because of the softer texture and the attractive natural coloration produced by the butterfly pea flower extract. Furthermore, the product demonstrated a shelf life of 12 hours at room temperature and up to 3 days under refrigerated storage conditions. The study concludes that the incorporation of stevia and butterfly pea flower extract may serve as an innovative development of traditional Bandung nagasari cake without eliminating its traditional characteristics and shows favorable consumer acceptance.

Choux pastry relies heavily on eggs to form its cavity structure and sensory characteristics. The use of duck eggs can improve physical quality due to their higher protein and fat content compared to chicken eggs. This study aims to analyze the differences in organoleptic quality between choux pastry with 100% chicken eggs and 25% duck egg substitution. The experimental quantitative study involved 50 panelists using a hedonic scale questionnaire and analyzed descriptively. The results showed that 25% duck egg substitution significantly improved texture firmness and provided a more savory taste. However, in terms of aroma, the sample with duck egg substitution scored lower due to a sharper fishy aroma. Although 25% duck egg substitution effectively improved the physical structure, it is recommended to add aromatic ingredients to reduce the distinctive duck egg aroma. These findings provide insights into the development of choux pastry with duck egg substitution to improve physical quality without sacrificing desired organoleptic characteristics.

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.

Consumption of meat sausages has the potential to increase the risk of non-communicable diseases due to their high saturated fat content. The development of plant-based analog sausages can be a healthier alternative. Banggai sweet potato has potential as a local carbohydrate source, while moringa seeds contain relatively high protein. This study aimed to determine the acceptability and proximate composition of analog sausages made from Banggai sweet potato flour and moringa seed flour. This study was an experimental research using a Completely Randomized Design (CRD) with three formulations (F1, F2, and F3). Organoleptic testing was conducted on 30 semi-trained panelists using a 5-point hedonic scale including color, aroma, taste, and texture. Data were analyzed using Shapiro–Wilk, Kruskal–Wallis, and Mann–Whitney tests. Proximate analysis was performed on the selected formulation. The results showed significant differences in all acceptability parameters (p < 0.05). Formulation F3 was the best formulation based on panelists’ preference level. Proximate analysis of formulation F3 per 100 grams showed moisture content of 7.54%, ash content of 1.61%, protein 7.67%, fat 11.28%, and carbohydrate 21.02%. Formulation F3 had the highest acceptance level and nutritional content with potential as a plant-based protein food alternative. Further studies are needed including mineral analysis, shelf-life testing, microbiological analysis, and industrial-scale development to improve product quality.

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.

  Red dragon fruit contains bioactive compounds such as vitamin C, flavonoids, and polyphenols that have antioxidant potential and possess natural pigments that can be used as cosmetic colorants. This study aims to formulate and evaluate a blush-on powder preparation from dragon fruit pulp extract as an alternative natural colorant. The evaluation includes organoleptic testing, homogeneity, pH, irritation, spreadability, fineness, moisture content, and antioxidant activity. The results showed that the formulation met most of the requirements, exhibiting a pink color, a smooth texture, no odor, homogeneity, a pH of 6 suitable for the skin, no irritation, even spreadability within 4 applications, a fineness degree of 97.6%, and a moisture content of 6.91%. Antioxidant activity showed an IC₅₀ value of 0.3036 ppm (very strong), although the relative inhibition percentage was low (18.35%). Thus, dragon fruit extract has the potential as a natural ingredient in blush-on powder that provides both color and antioxidant benefits.

Background: The prevalence of Chronic Energy Deficiency (SEZ) of pregnant women nationally is still 16.9%, and anemia reaches 27.7%, so the development of local food-based Supplementary Feeding (PMT) is needed. Brownies with the substitution of red spinach as a source of iron and purple sweet potato flour as an energy source have the potential to be developed as an alternative to PMT. This study aims to determine the acceptability and nutritional content of red spinach brownies with the addition of purple sweet potato flour as an interlude food for pregnant women. Method: Design using the Complete Random Design (RAL) method. The formulation of making brownies consists of three treatments with a comparison between (red spinach pureee and purple sweet potato flour) as follows: F1 (50:50), F2 (60:40), and F3 (40:60). The acceptance test was conducted using a hedonic test of color, aroma, taste, and texture on 30 semi-trained panelists. Analysis of nutritional content includes moisture content (thermogravimetry), ash content (dry ashing), protein (Kjeldahl), fat (Soxhlet), carbohydrates (by difference), and Fe (Atomic Absorption Spectrophotometry). The data were analyzed using the Kruskal-Wallis test. Research Results: The acceptability test showed that there was no significant difference between the formulations. The F3 formulation with a ratio of 40% red spinach pureee and 60% purple sweet potato flour obtained the highest preference value and was determined as the best formulation. The nutritional content of the F3 formulation includes protein 10.447%, fat 8.047%, carbohydrates 1.5579%, Fe 0.0005%, moisture content 20.68%, and ash content 1.4875%. Conclusion: There was no significant effect of each formulation on the acceptability of Brownis Suggestion: It is hoped that the next researcher can improve product formulation and processing processes to maintain and increase iron (Fe) levels in brownies.

The Aceh Tamiang region was one of the areas affected by the hydrometeorological disaster. The disaster not only caused damage to community facilities and infrastructure but also left behind dead soil deposits that were poor in nutrients, dense in texture, and less productive for supporting agricultural and plantation activities. Research was conducted to examine strategies for utilizing dead soil after flooding by processing it with organic materials so that it could be converted into organic fertilizer with utility and economic value. This research aimed to find environmentally friendly land rehabilitation solutions, increase soil productivity, and open new business opportunities for disaster-affected communities. The results showed that the combination of flood sediment soil with organic materials significantly increased nutrient content, improved soil structure, increased water holding capacity, and accelerated the growth of test plants compared to untreated soil. Furthermore, this program provides dual benefits: on the one hand, it serves as a post-disaster land rehabilitation solution, and on the other hand, it serves as an opportunity for an organic fertilizer business that can reduce the community's dependence on relatively expensive chemical fertilizers. The implications of this research are not only limited to the technical aspects of agriculture but also touch on the socio-economic dimensions of the community. Utilizing dead soil as organic fertilizer can strengthen local economic resilience, increase farmer independence, and encourage the creation of environmentally friendly, sustainable agricultural systems. Therefore, this strategy can serve as an innovative model for addressing the impacts of hydrometeorological disasters in other areas facing similar challenges.

Travertine is a non-marine carbonate rock precipitated from calcium- and bicarbonate-rich waters, commonly associated with hot springs, streams, and lakes in tectonically active regions. This study presents a systematic literature review of travertine deposit characteristics, encompassing mineralogical composition, geochemical signatures, petrographic textures, morphological types, isotopic properties, biotic–abiotic controls on formation, early diagenesis, and petrophysical implications. The synthesis indicates that travertine is predominantly composed of calcite, with aragonite forming under conditions of elevated temperature, high Mg/Ca ratios, and rapid CO₂ degassing. Travertines display exceptional textural diversity, ranging from abiotic crystalline crusts to microbially mediated fabrics such as shrub, peloidal, and stromatolitic structures. Major morphologies include fissure ridges, mounds, terraces, cascades, and slopes, strongly governed by tectonic setting, topography, hydrology, and substrate geology. Stable isotopes (δ¹³C and δ¹⁸O), strontium isotopes, trace elements, and REE patterns effectively constrain fluid provenance and distinguish thermogene from meteogene travertines. Microbial activity plays a crucial role in biomineralization, influencing precipitation rates, crystal morphology, and lamination patterns. Early diagenetic processes occurring during active deposition may significantly modify primary fabrics and geochemical signals. Travertine petrophysical properties exhibit distinctive porosity–velocity relationships, making them valuable analogues for subsurface carbonate reservoirs. This review highlights that travertines record complex interactions among physical, chemical, biological, and geological processes and hold significant value for paleoenvironmental reconstruction and carbonate reservoir studies.

Pumpkin seeds (Cucurbita spp.) are a byproduct of pumpkin that has great potential to be developed as a functional food ingredient due to their high nutritional content and bioactive compounds. This article aims to examine the valorization (utilization) of pumpkin seeds in various food products and their potential as a functional food. The method used was a narrative literature review through a search of the Google Scholar, ScienceDirect, PubMed, and MDPI databases for the period 2016–2026. The results of the study indicate that pumpkin seeds have been applied in various food products such as cookies, crackers, bread, biscuits, cakes, muffins, and snack bars. The addition of pumpkin seeds generally increases the content of protein, fiber, unsaturated fatty acids, minerals, and bioactive compounds that contribute to antioxidant activity. However, increasing the proportion of pumpkin seeds also affects the physical and sensory characteristics of the product, such as darker color, decreased volume, and changes in texture due to reduced gluten content in the dough. Therefore, formulation optimization is needed to achieve a balance between increasing nutritional value and consumer acceptance. Overall, pumpkin seeds have the potential to be used as an ingredient in the development of functional foods.

Facies analysis and thin-section petrography are complementary and essential approaches for determining the lithological characteristics of deep-water deposits. Deep-water sediments are formed by diverse depositional processes such as turbidity currents, debris flows, slumps, and pelagic suspension settling, producing a wide range of lithofacies with distinctive textural, compositional, and sedimentary structural attributes. This literature review synthesizes studies that apply facies analysis and thin-section petrography to characterize deep-water deposits across various basins and geological ages worldwide. Field-based facies analysis emphasizes lithology, sedimentary structures, bed geometry, and vertical–lateral facies relationships to reconstruct depositional environments. In contrast, thin-section petrography provides microscopic insights into mineral composition, grain texture, cement types, porosity, and diagenetic features that are not observable in the field. The integration of these methods, often combined with advanced techniques such as XRD, SEM, and geochemical analyses, has proven effective in distinguishing lithofacies, understanding sedimentary processes, and evaluating reservoir quality. The review highlights that grain size, sorting, cement type, pore-throat size, and diagenetic processes are key controls on lithological characteristics and reservoir potential in deep-water systems. Therefore, the combined application of facies analysis and thin-section petrography provides a comprehensive framework for interpreting deep-water sedimentary systems.

This review article evaluates the physical characteristics and stability of Oil in Water (O/W) and Water in Oil (W/O) creams through a comparative literature study published between 2021 and 2026. The evaluation focuses on important parameters, including viscosity, spreadability, adhesion, pH, and accelerated stability testing. The findings reveal that O/W creams generally have lower viscosity and greater spreadability, making them more suitable for daily cosmetic and therapeutic applications due to their lighter texture and better aesthetic acceptance. In contrast, W/O creams demonstrate higher physical stability, stronger adhesion, and superior occlusive properties, which are beneficial for protecting sensitive active ingredients and maintaining skin hydration over longer periods. The differences in performance are strongly influenced by the optimization of emulsifier Hydrophilic-Lipophilic Balance (HLB) values and the ratio between oil and water phases. Both cream types show good biocompatibility with skin pH ranging from 4.5 to 6.5, indicating their safety and effectiveness for topical pharmaceutical and cosmetic formulations.

Calcium deficiency among Indonesian adolescents remains a nutritional concern that necessitates the development of food products utilizing alternative calcium sources. Eggshell powder has potential as a calcium fortification ingredient due to its high calcium content and abundance as food waste. This study aimed to analyze the effect of eggshell powder substitution on the organoleptic characteristics and acceptability of oatmeal cookies among adolescents aged 10–15 years. This experimental study used a Completely Randomized Design with four substitution levels: 0% (F0), 5% (F1), 6% (F2), and 7% (F3). Organoleptic quality testing was conducted by three trained panelists, while hedonic testing was performed by 30 adolescent panelists on selected formulas (F0, F2, F3), analyzed using the Friedman test (α = 0.05). Organoleptic quality results showed that F2 and F3 had characteristics closest to the control, while F1 showed higher negative attribute intensity in taste and texture parameters. Hedonic test results showed no significant differences between formulas across all parameters (p > 0.05), with mean scores ranging from 3.87 to 4.63 out of a scale of 5 (very much liked). Formula F3 is recommended as the best formula as it demonstrated acceptability comparable to the control while containing the highest calcium substitution level.