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Texture creation has been one of the important aspects in creating 3D environment. It could support an object that could be identified by the viewer. There has been software that providing the creation of a texture for a playable 3D game asset. The purpose of this research was to find the method of making a wall texture and to show the in-app parameters that could be applied. The objective of this research is to find any possible limitation toward using the software. As a step to make exploration thoroughly, a brick wall design has been made with initial modelling in ZBrush and Maya app. Followed by the usage of Substance 3D Painter as a variable to control the texture modification. There was more in-depth explanation in creating a defined surface texturing with in-app technical parameters.

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.

The Calong traditional musical instrument from West Sulawesi is a cultural heritage of the Mandar people, possessing strong artistic and symbolic value. However, documentation of the instrument's construction and ornamentation remains limited. This study aims to identify the Calong's construction, analyze the variety of ornaments used, and uncover the aesthetic meaning and symbolism inherent in the instrument. The research method used was descriptive qualitative, with data collection techniques including direct observation, documentation, interviews with craftsmen and artists, and a visit to the West Sulawesi Pavilion at the TMII (Indonesian Museum of Traditional Art) as a comparative source for cultural representation. The results indicate that the Calong's construction utilizes specific bamboo selection and splitting techniques, which influence its resonance quality. The ornamentation reflects symbols of the relationship between humans and nature, ancestors, and the Mandar people's philosophy of life. Aesthetically, the combination of form, texture, and motifs creates a distinctive visual character while strengthening its musical identity. The study's conclusions confirm that the Calong is not only a musical instrument but also a cultural artifact with aesthetic and symbolic value that is important to preserve through education, cultural awareness, and ongoing documentation.

The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.

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.

This study is an experimental research with a descriptive qualitative approach aimed at developing innovative hair styling in the form of fantasy buns made from rice straw waste as an environmentally friendly creative expression. The research was conducted through direct experimentation in creating fantasy hair buns using rice straw, followed by product feasibility and aesthetic assessments. The feasibility test was carried out by expert validators using the expert judgement method, while a public test was conducted to measure the level of interest and acceptance of the community through questionnaires distributed via Google Form. The results indicate that rice straw is suitable as an alternative material for creating fantasy hair buns due to its strong texture, easy shaping properties, and the ability to produce unique and artistic visual effects. These findings are expected to contribute to the utilization of agricultural waste into creative and valuable products in the field of hair styling.

The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula A received the highest preference scores. The bottom layer of Formula A consisted of 650 g taro, 130 g dragon fruit peel, 250 ml coconut milk, 110 g tapioca flour, 230 g rice flour, 250 g granulated sugar, ½ tsp salt, and 1 tsp vanilla. The top layer comprised 350 ml coconut milk, 25 g granulated sugar, 30 g tapioca flour, 60 g rice flour, and ½ tsp salt. Nutritional analysis per 100 g of product revealed carbohydrate and protein contents of 48.45% and 2.515%, respectively. The study concludes that taro-based kue talam enriched with dragon fruit peel has promising acceptability and may be considered a potential innovation in local tuber-based food products. Further research is recommended to include cost analysis for pricing determination.

Initial survey results show that consumers in the Makale region have specific preferences for tempeh packaging and quality, but business actors have not incorporated these preferences into their production and marketing strategies. This gap calls for an intervention to develop a strategy based on a systematic, contextual mapping of consumer preferences. Using a mixed methods approach with an explanatory sequential design, the study was conducted in two stages: first, quantitative data collection and analysis, followed by qualitative data collection and analysis to clarify and deepen the results. The study found that consumer preferences for Jeslyn tempeh are primarily influenced by sensory qualities (taste, texture, aroma), cleanliness, affordability, hygienic packaging, distribution ease, and promotion. The Likert scale analysis showed that most indicators had an average value above 4.20 (percentage index > 84%), indicating high to very high consumer satisfaction. Taste (mean 4.52; index 90.4%) and texture (mean 4.44; index 88.8%) were the most influential factors, followed by price and cleanliness. Consumer loyalty is built through consistent quality and emotional attachment to local products. Producers should maintain product quality, improve hygiene, introduce simple innovations, and use social media for cost-effective promotion.

This study aims to investigate the impact of packaging type and storage temperature on the physical, chemical, and sensory properties of chili blocks during storage. Additionally, the study aims to identify the optimal packaging and storage temperature combination, as well as to characterize the quality attributes of chili blocks. The experimental design employed was a Completely Randomized Design (CRD) in a factorial arrangement with two factors: packaging type and storage temperature. In this study, using aluminum foil as primary packaging, PP plastic packaging, and paper as secondary packaging, and 3 treatment storage temperatures, each repeated as many as 3 trials, so that it has 18 experimental units. Data analysis using ANOVA with Duncan's Multiple Range Test (DMRT)at a significant level of 5% using the SPSS18 program. The results showed that secondary packaging types and storage temperatures did not significantly affect physical properties (moisture content) and organoleptic properties (color, aroma, texture), but significantly affected the chemical properties (pH, vitamin C, ash content) and secondary packaging types the good for chili block is alufo + plastic packaging and refrigerator storage temperature (10oC), and good chili block characteristics are: Refrigerator storage (temperature 10oC) with alufo + plastic packaging: lowest physical properties (moisture content) 27.29, chemical properties (lowest pH 5.23, Vitamin C 12.91 and ash content 6.35).

This study explores the effect of varying proportions of mocaf flour and tofu dregs flour on the physical and chemical characteristics of gluten-free cookies. The study was conducted using a Completely Randomized Design (CRD) with one factor: the proportion of mocaf flour and tofu dregs flour. The treatment levels were as follows: 45g mocaf flour + 15g tofu dregs flour, 30g mocaf flour + 30g tofu dregs flour, and 15g mocaf flour + 45g tofu dregs flour. Sensory evaluations (taste, aroma, appearance, and texture) and chemical analyses (moisture, protein, fat, and ash content) were conducted. The results indicate that the proportion of mocaf flour and tofu dregs flour significantly affects panelists' acceptance in terms of taste, aroma, and appearance. The most preferred formulation was 30g mocaf flour + 30g tofu dregs flour, with sensory scores of 3.80 for taste, 3.20 for aroma, 4.28 for texture, and 3.61 for appearance. Proximate analysis revealed that the product contained 2.58% moisture, 1.63% ash, 25.27% protein, and 24.86% fat.

Catfish dregs fish bone gelatin extraction still has the potential to be utilized by processing it into flour. Catfish dregs fish bone gelatin extraction can be used as an additional source of calcium in mango fruit leather products. This study goals to know the effect of adding catfish bone meal on the chemical also organoleptic characteristics of mango fruit leather. This study used a CRD with a single factor, the addition of catfish bone gelatin waste flour with 5 levels of treatment, including; P0 (control), P1 (2.5 grams), P2 (5 grams), P3 (7.5 grams), also P4 (10 grams). The variables observed included water content, reducing sugar content, vitamin C content, calcium content also organoleptic properties (color, aroma, texture, taste also overall). The results of adding catfish bone flour had a significant effect on fruit leather moisture, vitamin c, also calcium levels (p <0.05). Treatment P4 produced the best results, especially in terms of water content, vitamin C content also calcium content, while P2 was the best treatment in terms of organoleptic parameters. The results of the chemical characteristics with the best treatment had a vitamin C content of 51.3 mg/100, a water content of 12.6% (ww) and a calcium content of 1.82% and from organoleptics an overall score of 3.77.

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).

Tofu is a common food made from soybeans. However, because soybeans have limitations in terms of availability, other alternative ingredients such as palm kernel meal (BIS) are needed. The purpose of this study was to determine the best concentration of palm kernel meal added to tofu making so as to reduce dependence on the use of soybeans. The study was designed using a completely randomized design with 1 factorial, namely the concentration of BIS and soybeans. The concentration variations used were: A1 (control, 100% soybean), A2 (25% BIS: 75% soybean), A3 (50% BIS: 50% soybean), and A4 (75% BIS: 25% soybean). The parameters tested were BIS crude fiber, proximate analysis and tofu organoleptic. The results showed that BIS after fermentation experienced a decrease in crude fiber from 27.25 to 18.375%. Based on the proximate analysis, the variation of 75% BIS: 25% soybean is the best concentration with the highest protein content of 45.14%. Likewise, the moisture, ash, fat and carbohydrate content obtained were 79.05; 1.00; 6.20; and 0.96%. The organoleptic showed the level of panelists' liking for color, aroma, texture and taste with the value of panelists' liking level respectively 3.11; 4.09; 3.6 and 3.96 which indicates that this product can be accepted by the community.

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.

Bekasam is a traditional Indonesian fermented product made from tilapia (Oreochromis niloticus) through a spontaneous fermentation process with the addition of rice and salt. This fermentation process encourages the growth of various microorganisms, especially bacteria, which play a role in the formation of flavor, aroma, and natural preservation of the product. This study aims to observe the microbiological characteristics of bekasam tilapia through colony observation on agar media and microscopic staining using crystal violet and safranin. Macroscopic observations showed the presence of microbial colonies that were round, cloudy white, with a smooth surface and even edges. These colony characteristics indicate good microbial growth on agar media. Microscopically, the bacteria observed in bekasam samples had an irregular distribution, forming aggregates that absorbed intense purple and pink colors. Crystal violet staining gave a purple color to gram-positive bacteria, while safranin gave a pink color to gram-negative bacteria. These findings indicate that bekasam contains an active microbial community that plays a role in the fermentation process. This microbial community can be observed visually through simple staining that provides an overview of the types of bacteria involved in the fermentation process. Microbiological analysis such as this is crucial for understanding the fermentation dynamics of traditional food products like bekasam. Thus, this study provides deeper insight into the microorganisms involved in bekasam production, as well as the importance of monitoring microbiological quality in the manufacturing process of traditional fermented products. Furthermore, the diversity of microbes involved in bekasam fermentation can affect product quality and consistency. Therefore, monitoring the dominant bacterial species during the fermentation process is crucial for maintaining bekasam quality, including its taste, texture, and safety for consumers.

Fish bekasam is one of Indonesia's traditional fermented products that involves the activity of microorganisms, especially lactic acid bacteria (LAB), to produce unique organoleptic, chemical, and microbiological characteristics. The fermentation process of bekasam plays a significant role not only in extending the shelf life of fish but also in creating a distinctive sour taste and texture that differs from other fish products. This study aims to analyze the microbiological community involved in the fish bekasam fermentation process through observation and identification of bacteria using Safranin Violet and Iodine staining techniques. This study employs a literature review approach, examining various references related to the fermentation process, the dominant bacteria species, and the environmental factors that affect the quality of bekasam. The analysis revealed that lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus casei, and Pediococcus spp. play an important role in the fermentation of bekasam fish. These bacteria produce lactic acid, which contributes to the sour taste and plays a role in forming the product's texture. The Safranin Violet and Iodine staining techniques were effective for identifying bacteria based on their cell wall characteristics, with Gram-positive bacteria dominating the fermentation process. Environmental factors such as the fermentation time, salt concentration, and the addition of ingredients like carbohydrates or turmeric extract influence the dynamics of bacterial populations in the fermentation of bekasam. This study also emphasizes the importance of controlling pathogenic bacterial contamination, such as Salmonella spp. and Escherichia coli, to ensure food safety in bekasam products. The findings provide a deeper understanding of the microbiological dynamics in fish bekasam fermentation and the relevance of staining techniques in microbiological analysis, which can be used to improve the quality and safety of traditional fermented products. This study also opens opportunities for developing safer and higher-quality bekasam products.

This article analyzes the song "Sukatani" by Sukatani Band as a form of musical expression that represents Eastern nuances within a post-punk aesthetic framework. The research was conducted using a qualitative-descriptive approach through a music analysis method based on Jan LaRue's theory in Guidelines for Style Analysis (1970), which includes six main parameters: melody, harmony, rhythm, texture, form, and instrumentation. This analysis aims to reveal how the musical elements in the song can be read as a meeting between the post-punk idiom born in the West and the local socio-cultural context in Indonesia. The research findings show that "Sukatani" combines a minor pentatonic scale and repetitive structure as distinctive Eastern musical characteristics, while maintaining the monotonous and intense impression synonymous with post-punk aesthetics. From a lyrical perspective, the use of ngapak language not only strengthens local identity but also presents an authentic expression close to the daily lives of rural communities. The lyrics voice social criticism regarding class inequality, state repression, and respect for peasant labor as the foundation of collective life. Thus, music is not merely an aesthetic medium, but also a means of articulating cultural resistance against the dominance of central discourse and the hegemony of mainstream popular culture. Furthermore, analysis of texture and instrumentation reveals a combination of distorted guitars, repetitive bass patterns, and rigid drum beats, all of which create a tense yet meditative atmosphere. 

Bekasam is a traditional fermented fish product commonly produced in South Sumatra and South Kalimantan, known for its distinctive sour taste resulting from the metabolic activity of lactic acid bacteria (LAB). LAB play a crucial role in the fermentation process, contributing to the product’s flavor, texture, and safety. This study aimed to isolate, identify, and characterize LAB from bekasam made using tilapia (Oreochromis niloticus). Isolation of bacterial strains was performed using the pour plate method on Nutrient Agar (NA) medium at various serial dilutions to obtain discrete colonies. The colonies were observed macroscopically to assess their morphological characteristics, including shape, size, color, surface texture, and edge profile. Further identification involved Gram staining to determine cell wall type and microscopic morphology. The results revealed that the bacterial colonies were generally small, round, white to cream in color, with smooth surfaces and flat edges. Gram staining demonstrated that the dominant isolates were Gram-positive bacteria, exhibiting rod-shaped or oval morphology. These characteristics are consistent with members of the genus Lactobacillus sp., a common LAB group in fermented fish products. Additional phenotypic traits observed included catalase-negative reactions, absence of spore formation, and the ability to produce lactic acid as the main metabolic end product. The combination of morphological, staining, and basic biochemical characteristics supports the initial identification of the isolates as LAB. The presence of Lactobacillus sp. in bekasam suggests their significant contribution to the fermentation process, influencing the product’s sourness, safety, and preservation. The findings of this study provide a basis for further molecular characterization and potential selection of LAB strains as starter cultures to improve the quality, consistency, and safety of bekasam in traditional and industrial production.

Bekasam, a traditional Indonesian fermented fish product, is produced through a natural fermentation process involving complex microbial communities, particularly fermentative bacteria. These microorganisms play a vital role in developing the product’s characteristic flavor, aroma, and texture. This study aimed to identify the morphological characteristics of fermentative bacteria present in bekasam made from Nile tilapia (Oreochromis niloticus) using direct microscopic observation without staining. Fresh samples of bekasam were collected and subjected to serial dilution before being cultured on nutrient agar (NA) medium. The cultures were incubated at room temperature for 24–48 hours to allow colony formation. Morphological examination was carried out by observing the colonies directly under a light microscope to assess cell shape, size, and arrangement. The results demonstrated a diversity of bacterial morphologies, with the majority consisting of rod-shaped (bacillus) and spherical (coccus) forms. Bacillus cells were often observed singly or in short chains, whereas coccus cells appeared either as single units, in pairs (diplococci), or forming short chains (streptococci). The morphological diversity observed suggests that multiple bacterial species may be involved in the fermentation process, each contributing differently to biochemical transformations such as protein degradation, lactic acid production, and flavor compound formation. Although morphological characterization alone cannot provide definitive bacterial identification, these findings serve as preliminary data for subsequent microbiological and molecular analyses. Further research using biochemical tests and molecular approaches, such as 16S rRNA gene sequencing, is recommended to confirm species identity and to explore their specific roles in fermentation. Understanding the microbial composition of bekasam can provide valuable insights for optimizing fermentation conditions, improving product consistency, and ensuring safety in traditional fish-based fermented foods.

This study aims to utilize data mining techniques, specifically the K-Nearest Neighbors (KNN) algorithm, to classify leaf diseases in sugarcane (Saccharum officinarum). Early and accurate detection of leaf disease types is a crucial step in prevention and control strategies, thereby reducing potential crop losses caused by pathogen attacks. Leaf diseases in sugarcane, such as leaf scald, rust, and mosaic virus, are known to affect photosynthesis, inhibit growth, and reduce the quality and quantity of sugarcane produced. The classification process in this study was carried out through image analysis of infected sugarcane leaves, where features such as color, texture, and shape were extracted using digital image processing techniques. The KNN algorithm was chosen because of its non-parametric nature, ease of implementation, and its ability to provide accurate classification results even with limited data size. The working principle of KNN is to determine the class of a new sample based on the majority class of its k nearest neighbors in the feature space, making it very suitable for the case of leaf disease image classification. In addition to building a classification model, this study also examines disease prevention strategies based on the identification results. These strategies include the use of disease-resistant sugarcane varieties, the implementation of appropriate planting patterns, land moisture management, regular plantation sanitation, and the measured and environmentally friendly use of pesticides or fungicides. Model performance evaluation was conducted using accuracy, precision, recall, and F1-score metrics to assess model effectiveness across various data scenarios. The results of this study are expected to not only contribute to the development of decision support systems for farmers and related parties but also support the application of artificial intelligence-based technology in the agricultural sector.