EKSAKTA - Berkala Ilmiah Bidang MIPA (E-Journal)
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312 research outputs found
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Non-Destructive Evaluation Quality of Oil Palm Fresh Fruit Bunch (FFB) (Elaeis guineensis Jacq.) Using Thermal Imaging in the Grading Process
Full text linkDetermining the quality of oil palm Fresh Fruit Bunches (FFB) quickly and accurately is very important in the grading process to ensure the quality of production results and the efficiency of the post-harvest process. This study aims to evaluate the quality of oil palm FFB non-destructive using thermal image technology, focusing on two main parameters: moisture content and oil content. The oil palm FFB used was the Tenera variety. Thermal characteristic data were obtained from the RGB pseudo color thermal images and the oil palm FFB temperature. The model obtained using Artificial Neural Network (ANN) showed that the calibration model for moisture content produced a linear regression equation y = 0.9826x + 0.7159 (R² = 0.9827), and for oil content y = 0.9962x + 0.0289 (R² = 0.9973). At the validation stage, the moisture content prediction model gave y = 0.9056x + 10.721 (R² = 0.8908), and oil content y = 0.7683x + 1.6494 (R² = 0.8567). These results indicated that thermal imaging technology has great potential as an efficient and accurate non-destructive method in evaluating the quality of oil palm FFB, especially in supporting a more objective and sustainable grading system.
Hydrogeological Evaluation Based on Water Quality Parameters and Groundwater Level Conditions in Kolaka and Tangketada Basins, Southeast Sulawesi
Full text linkThis study aims to evaluate the hydrogeological conditions of Pomalaa through analysis of groundwater flow patterns, groundwater level fluctuations, and water quality parameters. The methods used include geological and hydrogeological mapping, groundwater level measurements, and delineation of groundwater basins based on regional topography and lithological data. Water quality analysis was conducted by measuring temperature, Total Dissolved Solids (TDS), electrical conductivity (EC), and pH parameters. The study area consists of five main rock units, with three types of aquifers based on lithological characteristics, namely intergranular and fractured aquifers, low-yield aquifers, and rare aquifers. The results of the study show that groundwater flow patterns follow natural hydraulic gradients, but fluctuate due to environmental changes and mining activities. Several points show significant water quality degradation, with pH, TDS, and EC values exceeding drinking water thresholds. The water quality index shows variations from very good (57), good (49), poor (23), very poor (22), to unfit for drinking (48). The solution offered by this study is the need for mitigation strategies and sustainable water resource management, which is of utmost urgency to maintain ecosystem balance and ensure the availability of clean water for the community and industry in the future
Production, Characterization, and Application of Palm Fruit (Arenga pinnata Merr.) Flour in Boba Pearls
Full text linkWidely consumed food products can be strategically fortified with dietary fiber to enhance population-level fiber intake. This study examined the physicochemical and functional properties of palm fruit flour to determine its potential as a dietary fiber-enhancing substitute in tapioca-based boba. Initially, palm fruit flour was characterized for its physicochemical and functional properties. Afterwards, it was substituted for 20% of the tapioca in tapioca-based boba pearls and compared to a control (100% tapioca). Analyses of both the raw flour and the boba included its physicochemical and functional properties. Characterization of palm fruit flour showed a high water absorption capacity (8.79 mL/g) and whiteness degree (92.12%). Substituting 20% of the tapioca with palm fruit flour resulted in a product with a high dietary fiber content (20.73%), increased moisture content (68.46 ± 1.25), and a lowered caloric value (2.24 kcal). In conclusion, palm fruit flour is an effective ingredient for fortifying boba nutritionally, though it changes the texture, producing a softer product. Thus, it presents a potentially valuable approach for formulating novel functional foods for healthy consumers, offering a redefined sensory experience. This study is the first to evaluate palm fruit flour as a partial tapioca substitute for fiber-enriched boba production
Pre-Study on the Development of Internet of Things-Based Prototype Data Logger for Measuring Heat Sufficiency Number
Full text linkThis study aimed to develop an IoT-based data logger prototype to improve data acquisition and monitoring during the sterilization process. Achieving an adequate heat sufficiency value, commonly known as the F0 value, was crucial for effective sterilization, and a thermocouple sensor was typically employed for temperature recording. The research involved designing, constructing, and testing the prototype with a focus on enhancing durability and functionality. Key improvements included adding waterproof sealants to prevent leakage, integrating connectors for enhanced connectivity, and coating the sensor's connector end to ensure long-term performance. Performance evaluation compared the improved IoT data logger with a conventional data logger in terms of heat penetration measurement. Results showed that the IoT prototype recorded heat penetration data with comparable accuracy to the conventional system, confirming its reliability for practical application. The bias for the difference was less than 10%. This innovation demonstrated the potential for improved monitoring in sterilization processes, contributing to enhanced process control and product safety
The Effect of Ginger (Zingiber officinale) Extract Addition on The Characteristics of Chayote (Sechium edule (Jacq.) Sw.) Syrup
Full text linkThis study aimed to evaluate the effect of adding ginger (Zingiber officinale) extract on the physical, chemical, microbiological, and sensory properties of chayote (Sechium edule) syrup, a potential functional drink developed from local agricultural produce. The research was designed using a Completely Randomized Design (CRD) with five levels of ginger extract addition (0%, 10%, 20%, 30%, and 40%) and three replications. Data were analyzed using Analysis of Variance (ANOVA), and Duncan’s New Multiple Range Test (DNMRT) at a 5% significance level was applied when significant differences were detected. The results showed that increasing the concentration of ginger extract significantly improved syrup viscosity (up to 1568.67 cP), phenol content (up to 45.65 mg GAE/g), and antioxidant activity (up to 46.03%), while reducing TPC to 2.7×10² CFU/g. The most preferred formulation was at 30% ginger extract addition, yielding a product with desirable sensory qualities and balanced composition. Color analysis using °Hue showed a shift towards deeper yellow tones, although this was not statistically significant. High viscosity contributes to better texture and product stability, while elevated phenol and antioxidant content enhance the health-promoting potential of the syrup. These attributes are essential in designing functional beverages.
Land Cover Change Prediction Modeling in Tanjungpinang City in 2043
Full text linkLand cover changes reflect the pressure of development and increased human activities that have an impact on environmental imbalance. As a strategic coastal city, Tanjungpinang faces challenges in maintaining the sustainability of its regional ecosystem. This study aims to analyze the dynamics of land cover changes and predict their conditions until 2043 using remote sensing technology and geographic information systems (GIS), incorporating Cellular Automata and logistic regression methods. The results of the study showed that land cover changes between 2003 and 2023 increased built-up area by 27.15 km² and decreased Vegetation by 14.02 km². Bare Land increased by 1.45 km² at the beginning of the period, then reduced to a total of 12.74 km². Water bodies decreased by 0.39 km². Predictions for 2043 indicate that built-up area increased by 5.12 square kilometres, while Vegetation decreased by 6.33 square kilometres. Bare land increased by 1.34 km², while water bodies declined by 0.14 km². This pattern indicates a trend of converting vegetative land into built-up areas due to the increasing demand for regional space
Identification of Klebsiella pneumoniae and the Inhibitory Effect of Soursop Leaves (Annona muricata L.) on Swab Samples from Diabetes Patients
Full text linkDiabetes mellitus is a chronic metabolic disorder that increases susceptibility to bacterial infections, particularly in chronic wounds. This study aims to identify Klebsiella pneumoniae in wound swab samples from diabetic patients and evaluate the antibacterial activity of soursop leaf (Annona muricata L.) extract. Wound swabs were collected aseptically and analyzed through Gram staining, biochemical testing, and selective media to confirm the presence of Klebsiella pneumoniae. The antibacterial effect of the extract was tested at concentrations of 20%, 40%, and 60% using the well diffusion method, with gentamicin and chloramphenicol as positive controls. Phytochemical screening revealed the presence of secondary metabolites such as alkaloids, flavonoids, tannins, saponins, and steroids. Results demonstrated a concentration-dependent inhibition of Klebsiella pneumoniae, with the highest inhibition zone observed at 60%, though smaller than the standard antibiotics. This study highlights the potential of Annona muricata extract as a natural antibacterial agent for diabetic wound infections and supports its role in developing alternative therapies. Further studies are recommended to optimize its efficacy and explore clinical applications
Optimization of Photovoltaic Cells Using Copper-Aluminium Electrodes and Magnesium Sulfate-Based Gel Electrolytes
Full text linkPhotovoltaic cells are devices that can convert sunlight energy into electrical energy by applying the photovoltaic principle. Indonesia is a country located on the equator that receives a lot of sunlight every year. However, so far the source of electrical energy comes from fossil fuels whose availability is limited. So a material is needed that can improve the performance of photovoltaic cells in producing electrical energy. The purpose of this study was to review the advantages of using Cu-Al electrodes and MgSO4 electrolytes and to find factors that affect the efficiency or performance of photovoltaic cells. This article includes references to articles from 2018 to 2025. The results showed that the use of Cu-Al electrodes and MgSO4 electrolytes can increase cell efficiency. In addition, Cu-Al and MgSO4 are materials that are easy to find and cheap so that they can reduce the cost of making photovoltaic cells compared to other conventional materials that have quite high prices. It is hoped that researchers can utilize this material considering that it has great potential to produce energy in future life
Study on Color Properties of Auricularia auricula-judae (Bull.) Quél. Affected by Nano Edible Coatings, Packaging Types, and Storage Temperatures
Full text linkWood ear mushroom is a traditional edible and medicinal mushroom widely consumed as a food supplement. The color of the fruit body is a crucial indicator of commercial quality that influences consumer purchasing interest. However, color quality can decrease due to inappropriate post-harvest technology. The application of nano edible coating, packaging, and storage temperature can help maintain color stability during storage. This study aims to determine the effect of nano edible coating, packaging, and storage temperature on the color of wood ear mushrooms based on the parameters L*, a*, b*, Chroma, Hue, Browning Index, and color difference. The experimental design used was a Completely Randomized Design (CRD) with a combination of nano edible coating (sodium alginate and aloe vera), packaging (biodegradable, wrap, and vacuum plastic), and storage temperatures (±25 ℃, 10 ℃, and 5 ℃). Each treatment was repeated twice, resulting in 38 experimental units, each consisting of 3 mushrooms, total of 114 mushrooms. The results showed that nano aloe vera with vacuum packaging at a storage temperature of 5 ℃ provided the best results in maintaining the color of the wood ear mushroom during storage, with the lowest lightness and color difference values
Evaluation of Straw Mushroom Color Stability during Storage: The Role of Nano Edible Coating, Packaging, and Temperature
Full text linkStraw mushrooms are one of the nutritious edible mushrooms with high economic value. However, color changes during storage are one of the problems that impact the marketability. Post-harvest treatment in the form of the use of nano edible coatings, packaging, and storage temperatures can prevent gas exchange, control humidity and anti-browning agents in straw mushrooms. This study aims to evaluate the effect of nano edible coatings, packaging types, and different storage temperatures on the color stability of straw mushrooms. This study used a Completely Randomized Design consisting of a combination of nano edible coating treatments (nano sodium alginate and nano aloe vera), packaging types (vacuum, biodegradable, wrap packaging), and storage temperatures (room temperature (±25°C), 10°C, and 5°C), so that there are 18 treatment combinations. Each treatment was repeated twice so there were 36 experimental units. Each experimental unit consisted of two samples so that there were 72 samples at each observation time (1, 3, 5 days after storage), so that the total samples were 216. The results of the study showed that the combination treatment of nano sodium alginate with wrap packaging at a temperature of 10°C showed the best L*, a*, and hue values during 5 days of storage