Journal of Production Agriculture最新文献

{"title":"KEMAMPUAN MEMBACA PERMULAAN MELALUI PENGGUNAAN MEDIA PAPAN FLANEL ANAK USIA 4-5 TAHUN","authors":"Lathipah Hasanah, Aini Nurhasanah","doi":"10.17509/jpa.v2i1.24384","DOIUrl":"https://doi.org/10.17509/jpa.v2i1.24384","url":null,"abstract":"ABSTRACTThe purpose of this research is improve the early reading ability in the child age 4-5 years through used flannel board. The subject of this research is children in grade A, TKI Nurul Hidayah, Bekasi Jaya Indah. The method used classroom action research. This research used qualitative and quantitative approach according to Kemmis model which consists of four components: planning, action, observation and reflection. The mean value obtained in pre intervention was 31.6%. Based on these results, intervention must be taken through used flannel board. After doing intervention in cycle I, The results obtained an average score of 51.1%. Then intervention in cycle II and obtained an average value of 75.4%. Based on these results, the early reading ability has increased according to determined criteria, so that intervention action is stopped. Based on the results of research that has been implemented, using flannel board very effective can improve the early reading ability.  Penelitian ini bertujuan untuk meningkatkan kemampuan membaca permulaan pada anak usia 4-5 tahun melalui penggunaan media papan flanel. Subjek penelitian ini adalah anak-anak kelompok A di TKI Nurul Hidayah, Bekasi Jaya Indah. Metode penelitian yang dilakukan oleh peneliti adalah metode penelitian tindakan kelas. Pendekatan yang digunakan adalah pendekatan kualitatif dan kuantitatif menurut model Kemmis yang terdiri dari empat komponen, yaitu: perencanaan, tindakan, observasi dan refleksi. Nilai rata-rata yang didapat pada praintervensi adalah 31.6%. Berdasarkan hasil ini maka harus dilakukan tindakan intervensi melalui kegiatan bermain balok. Setelah melakukan intervensi tindakan siklus I maka diperoleh hasil nilai rata-rata sebesar 51.1%. Kemudian dilakukan intervensi tindakan siklus II dan diperoleh nilai rata-rata 75.4%. Berdasarkan hasil ini maka kemampuan membaca permulaan anak telah meningkat sesuai dengan kriteria yang telah ditentukan sehingga tindakan intervensi dihentikan. Berdasarkan hasil penelitian yang telah dilaksanakan, penggunaan media papan flanel sangat efektif dapat meningkatkan kemampuan membaca permulaan pada anak.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"7 1","pages":"12-22"},"PeriodicalIF":0.0,"publicationDate":"2020-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84385774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH LAMA WAKTU PEMASAKAN DAN KONSENTRASI RAGI TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KADAR ALKOHOL TAPE UBI UNGU","authors":"Deviko Mardyansah, Ainin Nadiroh, Yunita Rohmawati, Lintang Aurelia Syahri","doi":"10.21776/UB.JPA.2020.008.02.6","DOIUrl":"https://doi.org/10.21776/UB.JPA.2020.008.02.6","url":null,"abstract":"Ubi ungu ( Ipomoea batatas var Ayamurasaki ) termasuk dalam komoditas pertanian yang jumlah produksinya melimpah di Indonesia. Tujuan penelitian adalah mengetahui pengaruh lama waktu pemasakan ubi dan konsentrasi ragi tape yang optimal untuk mendapatkan tape ubi jalar ungu dengan kualitas terbaik. Metode penelitiannya eksperimental dengan sembilan perlakuan dan tiga ulangan. Tahapan penelitian meliputi persiapan alat dan bahan, pembuatan tape ubi ungu, setelah itu tape diuji organoleptik dan kadar alkoholnya, serta analisis data. Hasil menunjukkan bahwa lama waktu pemasakan yang terbaik adalah 35 menit dan konsentrasi ragi yang terbaik adalah 2%. Kesimpulannya lama waktu pemasakan dan konsentrasi ragi terbaik untuk kualitas tape ubi ungu adalah 35 menit dengan konsentrasi ragi sebesar 2%.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"1 1","pages":"104-110"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77261504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SIFAT ORGANOLEPTIK DAN INDEKS GLIKEMIK PRODUK SORGUM BAR YANG DIFORMULASI MENGGUNAKAN BERBAGAI JENIS PENYALUT NIRA","authors":"N. Surayya, Maulidia Hilaili, Elvia Rahmawati, Elinna Primadiani, Jamaluddin Asy Syauqi, Anggara Nur Rushydi, Siti Narsito Wulan","doi":"10.21776/ub.jpa.2020.008.02.1","DOIUrl":"https://doi.org/10.21776/ub.jpa.2020.008.02.1","url":null,"abstract":"Diabetes Mellitus (DM) merupakan penyakit dimana tubuh mengalami gangguan metabolisme glukosa dan penggunaan insulin secara efektif. Sorgum merupakan serealia dengan kandungan gizi tinggi serta kaya pati resisten dan senyawa polifenol seperti proanthocyanidin (tannin terkondensasi). Sorgum dapat dijadikan bahan utama pembuatan makanan selingan ( snack ) penderita DM tipe 2 dengan berbentuk batangan/ bar yang dilapisi penyalut glucose syrup , karamel nira sorgum atau karamel nira tebu. Tujuan dari penelitian ini adalah menemukan formulasi sorgum bar yang memiliki Indeks Glikemik (IG) rendah dengan berbagai penyalut. Pada pengujian organoleptik metode Hedonic test dengan 80 panelis, formulasi 20% penyalut lebih disukai. Sorgum bar diuji kemampuannya meningkatkan respon glukosa darah pada 12 responden orang sehat pada waktu ke-0, 30, 60, 90, dan 120 menit untuk mengetahui nilai IG. Indeks Glisemik sorgum- bar berpenyalut karamel nira sorgum 45.04 (terendah), karamel nira tebu 53.72, dan glucose syrup 81.41.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"185 1","pages":"56-67"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78047788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"IDENTIFIKASI GLUKOSILTRANSFERASE (gtf) PENYANDI EKSOPOLISAKARIDA PADA STRAIN Weisella confusa PROBIOTIK ASAL AIR SUSU IBU (ASI)","authors":"Nosa Septiana Anindita","doi":"10.21776/ub.jpa.2020.008.02.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2020.008.02.3","url":null,"abstract":"Identifikasi gen gtf dan kemampuan produksi EPS digunakan sebagai parameter dalam seleksi isolat probiotik yang memenuhi syarat Generally Recognized as Safe (GRAS). Penelitian ini bertujuan sebagai salah satu upaya dalam memperoleh isolat lokal kandidat probiotik potensial indigenus asal ASI sebagai penghasil EPS. Metode penelitian ini meliputi identifikasi gen gtf menggunakan primer spesifik (DegFor dan DegRev) dan produksi EPS selama fermentasi. Berdasarkan hasil studi, identifikasi keberadaan gen gtf pada 4 strain Weisella confusa asal ASI terdeteksi pada 660 bp dan Weisella confusa strain AS3 memiliki kemampuan menghasilkan EPS tertinggi yaitu 1883 ± 56 mg/L. Sehingga, Weisella confusa kandidat probiotik potensial asal ASI memiliki kemampuan produksi EPS berdasarkan identifikasi molekuler dan produksi EPS selama fermentasi.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"85 1","pages":"75-85"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90279993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENURUNAN KADAR KOLESTEROL TOTAL PADA MENCIT JANTAN PUTIH OLEH CINCAU KULIT BUAH NAGA MERAH","authors":"Nela Agustin Kusuma Wardani, Dinda Ina Sarinastiti, Putri Tari Indriani","doi":"10.21776/ub.jpa.2020.008.02.2","DOIUrl":"https://doi.org/10.21776/ub.jpa.2020.008.02.2","url":null,"abstract":"Kadar kolesterol tinggi dapat diturunkan dengan mengkonsumsi pangan fungsional berupa cincau kulit buah naga merah. Penelitian bertujuan membuktikan kemampuan cincau kulit buah naga merah dalam menurunkan kadar kolesterol pada mencit jantan putih hiperkolesterolemia. Metode penelitian ini adalah true experimental design dengan melakukan pengujian kolesterol total pada mencit sebelum dan sesudah perlakuan ( pretest-posttest design ). Pengkondisian hiperkolesterolmia dengan memberikan pakan tinggi kolesterol yaitu kuning telur puyuh secara oral pada kelompok 2, 3, dan 4 selama 15 hari. Selanjutnya selama 15 hari, kelompok 3 diberi simvastatin secara oral dengan dosis 0.10 mg/ kg BB dan kelompok 4 diberi cincau kulit buah naga dengan dosis 0.26 mg/ kg BB. Hasil penelitian menunjukkan pemberian cincau kulit buah naga merah dapat menurunkan kadar kolesterol total sebanyak 26.18%. Sedangkan simvastatin hanya menurunkan kadar kolesterol total sebesar 11.77%. Kesimpulannya bahwa pemberian cincau kulit buah naga merah dapat menurunkan kadar kolesterol total.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"13 1","pages":"68-74"},"PeriodicalIF":0.0,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78509277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role Of Women In Improving The Income For Economic Changes In Underprivileged Families","authors":"Wildan Suharso, Rina Karyati, Vivi Andriyani, Taufan Reza Achmadi, Hardianto Wibowo","doi":"10.22219/JPA.V3I1.11500","DOIUrl":"https://doi.org/10.22219/JPA.V3I1.11500","url":null,"abstract":"Women are a significant part of every aspect of life, from a large environment to the smallest one, women are sometimes appointed as heads of a unit or organization. The role of women is increasingly felt when in a family that has a category of poverty families , the ability of women to obtain a budget , and expenditure becomes very important. Economic change is faster if women can manage income, expenses, and households well . This study analyzes the role of women in increasing income for changes in the underprivileged economy using Participatory Rural Appraisal (PRA) by combining secondary data review and direct observation. Strength s Weaknesses Opportunities Threat s (SWOT) Analysis is used to determine the environmental conditions used by case studies when conducting research . A nalysis is used to determine the relationship between income and changes in the economic level. The data used are secondary data supported by direct data collection and field collection. The number of respondents used as sample data is 145 underprivileged families in the Lawang District of Malang, which are spread across four research areas with 3 6 data details in zone 1, 25 data in zone 2, 2 1 data in zone 3, and 63 data in zone 4 . Research Results show that the role of women is very important in efforts to improve the welfare of underprivileged families and analysis of the participation of changes in the relationship between increasing income with changes in the economic level of underprivileged families .","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"4 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2020-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84668382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ATRIBUT FISIK, KIMIA DAN SENSORIS MINUMAN JELI SUSU KERBAU","authors":"Nura Malahayati, Friska Syaiful, Harumi Sujatmiko","doi":"10.21776/ub.jpa.2020.008.01.3","DOIUrl":"https://doi.org/10.21776/ub.jpa.2020.008.01.3","url":null,"abstract":"Tujuan penelitian ini adalah untuk menganalisa pengaruh penambahan karagenan dan susu kerbau pada karakteristik fisik, kimia, dan sensoris minuman jeli susu kerbau. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian, JurusanTeknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 1 perlakuan, yaitu formulasi karagenan dan rasio susu dengan air. Parameter yang diamati dalam penelitian ini meliputi karakteristik fisik (tekstur), karakteristik kimia (kadar air, kadar abu, protein, lemak, dan karbohidrat), dan karakteristik sensoris (aroma, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa formulasi karagenan dan rasio susu dengan air berpengaruh nyata terhadap karakteristik fisik (tekstur), karakteristik kimia (kadar air, kadar abu, protein, lemak, dan karbohidrat), dan karakteristik sensoris (aroma, rasa, dan tekstur). Minuman jeli susu kerbau dengan penambahan karagenan (0.65%) dan rasio susu dengan air (60% : 40%) adalah perlakuan terbaik berdasarkan nilai tertinggi dari kandungan kadar abu (0.78%), protein (4.23%), dan skor tertinggi untuk  penerimaan panelis terhadap rasa 3.4 (suka) dan tekstur (3.52).","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"4 1","pages":"19-28"},"PeriodicalIF":0.0,"publicationDate":"2020-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88125187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KARAKTERISTIK SENSORI TEMPE KACANG TUNGGAK HITAM DAN TEMPE KEDELAI","authors":"Hyldegardis Naisali, Siti Narsito Wulan","doi":"10.21776/ub.jpa.2020.008.01.4","DOIUrl":"https://doi.org/10.21776/ub.jpa.2020.008.01.4","url":null,"abstract":"Kacang tunggak hitam merupakan salah satu potensi lokal Pulau Timor-Nusa Tenggara Timur. Kacang ini biasanya di masak bersama  jagung bose sebagai makanan khas Nusa Tenggara Timur dengan waktu memasak yang lama sehingga mengurangi kandungan gizi. Jumlah kandungan gizi kacang tunggak setara dengan kedelai tetapi kacang tungggak memiliki kandungan protein yang rendah. Tempe adalah hasil fermentasi biji kedelai oleh Rhizopus sp. Yang berbentuk padatan, beraroma khas dan berwarna putih serta murah dan mudah dijangkau oleh seluruh lapisan masyarakat. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap tempe kacnag tunggak hitam dibandingkan dengan tempe kedelai. Metode yang digunakanan adalah metode skala hedonik 1-5 (tidak suka-sangat suka) dengan atribut sensori warna, arima, tekstur da rasa. Hasil uji sensori menunjukkan panelis lebih suka tempe kedelai (SBT) dibandingkan tempe kacang tunggak hitam (KNT). Kata kunci: Kacang tunggak hitam, Perbandingan, Tempe","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"54 1","pages":"29-35"},"PeriodicalIF":0.0,"publicationDate":"2020-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80425543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OPTIMASI PROSES PEMBEKUAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) MENGGUNAKAN METODE RSM : KAJIAN SUHU DAN LAMA WAKTU PEMBEKUAN","authors":"M. H. Pulungan, Oktavia Nur Fadhlillah, Ika Atsari Dewi","doi":"10.21776/ub.jpa.2020.008.01.1","DOIUrl":"https://doi.org/10.21776/ub.jpa.2020.008.01.1","url":null,"abstract":"This study aimed to determine the optimal temperature and duration of freezing during the freezing process of VCO. The experiment used optimization method of Response Surface Methodology (RSM) with 2 factors and 4 responses. The first factor was freezing temperature with temperature variations of -23, -28, and -33oC. The second factor was the duration of freezing for 44, 48 and 52 hours. The response variables measured were refractive index, FFA, moisture content, and rendemen. These data were formulated by using Design Expert 7.5 Free Trial software. According to these factors and responses, 13 treatments were obtained. The best treatment results followed by organoleptic tests using the hedonic scale (color, aroma, and taste) carried out by 30 semi-trained panelists. Organoleptic data were analyzed by Friedman test (α=0.05). Based on the results of experiments that had been carried out, the right model for the response of refractive index, water content, and rendemen was quadratic, while the FFA response had linear model. The temperature factor significantly influenced the response of refractive index, FFA, moisture content, and rendemen. The freezing time factor did not significantly influence the response of refractive index, FFA, moisture content, and rendemen. The best treatment result was obtained at freezing temperatures of -32.474oC for 48.081 hours. The best treatment produces 31.42% of rendemen, 1.45113 of refractive index, 0.12% of water content, and 0.058% of FFA. The assessment of respondents on VCO for color parameters and taste could be accepted by consumers, while aroma parameters could not be accepted by consumers. For the further research on products that had been made should be immediately conducted an organoleptic test, thus there was no change of aroma on VCO.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"95 1","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80363944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH PENAMBAHAN MALTODEKSTRIN DAN PUTIH TELUR TERHADAP KARAKTERISTIK BUBUK KALDU JAMUR TIRAM","authors":"Ahmad Faruq Abidin, S. S. Yuwono, Jaya Mahar Maligan","doi":"10.21776/ub.jpa.2019.007.04.6","DOIUrl":"https://doi.org/10.21776/ub.jpa.2019.007.04.6","url":null,"abstract":"Jamur tiram merupakan komoditas pangan yang cukup dikenal di Indoneisa dan angka produksinya besar. Bubuk kaldu jamur merupakan salah satu produk olahan jamur. Pembuatan bubuk kaldu jamur umumnya dilakukan dengan metode spray drying . Namun metode tersebut sulit diaplikasikan pada UKM. Teknologi yang lebih sesuai untuk UKM adalah foam mat drying (pengeringan busa). Pembuatan bubuk kaldu jamur menggunakan metode foam mat drying membutuhkan adanya bahan pengisi dan bahan pembusa agar dihasilkan produk dengan karakteristik yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh serta interaksi penambahan putih telur dan konsentrasi penambahan maltodekstrin terhadap karakteristik fisik, kimia, dan organoleptik bubuk kaldu jamur tiram putih yang dihasilkan menggunakan metode foam mat drying . Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) Faktorial. Faktor I adalah konsentrasi maltodekstrin (10%, 15% dan 20%) dan faktor II adalah konsentrasi putih telur (10%,15% dan 20%). Data dianalisa menggunakan ANOVA, dan dilanjutkan dengan uji lanjut BNT atau DMRT. Hasil penelitian menunjukkan konsentrasi maltodekstrin dan konsentrasi putih telur memberikan pengaruh terhadap karakteristik fisikokimia dan organoleptik dari bubuk yang dihasilkan. Berdasarkan organoleptik, perlakuan terbaik adalah penambahan maltodekstrin 10% dan putih telur 20%. Produk yang dihasilkan memiliki karakteristik warna L*, a*, b* sebesar 76,9;  9,35;  18,44, Densitas busa sebesar 0,20 g/mL, rendemen 29,10%, daya larut 96,41%, kadar air sebesar 6,58%, kadar protein sebesar 5,77%.","PeriodicalId":16889,"journal":{"name":"Journal of Production Agriculture","volume":"12 1","pages":"53-61"},"PeriodicalIF":0.0,"publicationDate":"2020-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79704453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}