FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)最新文献

{"title":"AKTIVITAS ANTIMIKROBIAL Lactiplantibacillus plantarum F75 DAN SU-KC1a TERHADAP PERTUMBUHAN BAKTERI PATOGEN [ANTIMICROBIAL ACTIVITIES OF Lactiplantibacillus plantarum F75 AND SU-KC1a AGAINST THE GROWTH OF PATHOGENIC BACTERIA]","authors":"Anasthasia Nathania Widjaja, Marcelia Sugata, Juandy Jo","doi":"10.19166/jstfast.v6i2.6085","DOIUrl":"https://doi.org/10.19166/jstfast.v6i2.6085","url":null,"abstract":"Lactic acid bacteria (LAB), including Lactiplantibacillus species, are important within the food industry, as antimicrobial-exhibiting LAB are utilized as a bioprotective culture to increase food quality and safety. However, antimicrobial substances and other beneficial properties should be considered strain-specific, hence further characterization at the strain level is needed. Lactiplantibacillus plantarum SU-KC1a and F75 have been isolated by the Biology Study Program, Universitas Pelita Harapan. In this study, the antimicrobial activity of L. plantarum SU-KC1a and F75 against Escherichia coli and Staphylococcus aureus was evaluated. The results showed that supernatants of L. plantarum SU-KC1a and F75 could inhibit the growth of E. coli and S. aureus. Subsequent experiments suggested that the antimicrobial activity of both strains of L. plantarum were likely due to the production of organic acids that eventually decreased the pH.Bahasa Indonesia Abstract:Bakteri asam laktat (BAL), termasuk Lactiplantibacillus species, memiliki peran yang penting dalam industri makanan, karena BAL yang menunjukkan aktivitas antimikroba dipergunakan sebagai kultur bioprotektif untuk meningkatkan kualitas dan keamanan pangan. Namun, senyawa antimikroba dan juga sifat menguntungkan lainnya seharusnya dianggap lebih spesifik terhadap masing-masing strain, sehingga karakterisasi lebih lanjut pada tingkat strain perlu dilakukan. Lactiplantibacillus plantarum SU-KC1a dan F75 telah diisolasi oleh Program Studi Biologi Universitas Pelita Harapan. Pada penelitian ini, aktivitas dilakukan evaluasi antimikroba dari L. plantarum SU-KC1a dan F75 terhadap Escherichia coli dan Staphylococcus aureus. Hasil dari penelitian ini menunjukkan bahwa supernatan dari L. plantarum SU-KC1a dan F75 memiliki aktivitas antimikroba terhadap E. coli dan S. aureus. Hasil uji lebih lanjut mengindikasikan bahwa aktivitas antimikroba dari kedua strain L. plantarum lebih dikarenakan oleh produksi asam organik yang menurunkan pH.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133442127","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 FISIKOKIMIA NUGET NABATI BERBASIS KACANG ARAB DAN AKAR LOTUS DENGAN VARIASI JENIS FILLER [PHYSICOCHEMICAL CHARACTERISTICS OF CHICKPEA AND LOTUS ROOT PLANT-BASED NUGGETS WITH A VARIETY OF FILLER TYPES]","authors":"L. Soedirga, M. Cornelia","doi":"10.19166/jstfast.v6i2.5881","DOIUrl":"https://doi.org/10.19166/jstfast.v6i2.5881","url":null,"abstract":"Chicken nuggets are the most common type of meat-based product that is commonly sold in the market; however, chicken nuggets are not suitable for vegetarian groups. Therefore, it is necessary to find another raw material as an alternative in the making of plant-based nuggets. However, the selection of raw materials in the making of plant-based products often does not emphasize the diversification aspect. Food diversification needs to be improved as an effort to encourage people to diversify their food so that they do not focus on only one type. Chickpeas and lotus root, as well as local starch sources such as tapioca, sago, and corn-starch, are examples of alternative materials that can be used to enhance the diversification aspect in the making of plant-based nuggets. The aim of this study was to determine the selected ratio of chickpea paste and lotus slices along with other types of fillers to make plant-based nuggets based on the physicochemical characteristics. The results showed chickpea paste and sliced lotus root at a ratio of 75:25 with corn-starch as a filler produced plant-based nuggets with physicochemical characteristics: hardness 165.21±7.82 g.force; springiness 0.37±0.01 mm; cohesiveness 0.59±0.03 kg.sec., lightness of 52.71±2.11 and a frying loss of 8.21±2.15%. The moisture, fat, protein, ash, carbohydrate (by difference), and fiber content of selected formulation of nuggets were 40.20±0.42%, 6.73±0.04%; 7.38±0.15%, 3.44±0.02%, 42.16±0.54%, 8.49%; respectively.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131153576","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 FORMULA KAPSUL EKSTRAK ETANOL DAUN PEPAYA JEPANG Chindoscolus aconitifolius (Mill) I.M.Johnst. [OPTIMIZATION OF THE CAPSULE FORMULA OF JAPANESE PAPAYA LEAF Chindoscolus aconitifolius (Mill.) I.M. Johnst. ETHANOL EXTRACT]","authors":"Feronia Reni Cyrena Santoso","doi":"10.19166/jstfast.v6i2.6102","DOIUrl":"https://doi.org/10.19166/jstfast.v6i2.6102","url":null,"abstract":"Japanese papaya leaves, known as Chindoscolus aconitifolius, are usually used as a food source. The 96% ethanol extract of Japanese papaya leaves has a high content of phenolic compounds and can potentially act as an antihyperlipidemic agent in the blood. This study aimed to optimize the capsule formula of Japanese papaya leaf ethanol extract. The research was conducted by extracting Japanese papaya leaves using 96% ethanol to obtain dry extract. The extract obtained was known to be hygroscopic so it was necessary to add filler to the formula. The filler used was microcrystalline cellulose PH 102 with maltodextrin which acts as a variation of filler in the formula. The capsule preparation formula consisted of F1 and F2; before being made, the formula preparation was evaluated and the evaluation consisted of powder, preparation, and stability. The results obtained from the flow time test showed that the F1 had a flow time of 7 g/s and F2 of 3,5 g/s. The angle of repose test for F1 was 36.50o and F2  37.95o. The compressibility test value of F1 was 9.4% and F2 was 20%. The value of the disintegration time test for F1 was 6.5 minutes and F2 was 9.25 minutes. Moisture content test value for F1 was 6.3% and F2 was 8.7%. Based on the values obtained, the evaluation results of F1 and F2 met the requirements and it can be said that these two formulas are good.Bahasa Indonesia Abstract:Daun pepaya jepang memiliki nama lain Chindoscolus aconitifolius biasa dimanfaatkan sebagai salah satu sumber pangan. Ekstrak etanol 96% daun pepaya jepang memiliki kandungan senyawa fenolik yang tinggi dan dapat berpotensi sebagai antihiperlipidemia dalam darah. Pengujian ini dilakukan untuk mengoptimalisasikan formula kapsul ekstrak etanol daun pepaya jepang. Penelitian dilakukan dengan mengekstraksi daun pepaya jepang menggunakan etanol 96% hingga diperoleh ekstrak kering. Ekstrak yang diperoleh diketahui bersifat higroskopis sehingga diperlukan penambahan filler yang terdapat dalam formula, filler yang digunakan adalah microcrystalline cellulose PH 102 dengan maltodextrin yang berperan sebagai variasi pengisi di dalam formula. Formula sediaan kapsul terdiri dari F1 dan F2, sebelum dibuat sediaan formula dievaluasi terlebih dahulu, evaluasi terdiri dari serbuk, sediaan, dan stabilitas. Hasil yang diperoleh dari uji waktu alir adalah F1 memiliki waktu alir 7 g/s dan F2 sebesar 3,5 g/s. Nilai uji sudut istirahat F1 sebesar 36,50o dan F2 sebesar 37,95o. Nilai uji kompresibilitas F1 sebesar 9,4% dan F2 sebesar 20%. Nilai uji waktu hancur F1 sebesar 6,5 menit dan F2 sebesar 9,25 menit. Nilai uji Kadar air untuk F1 sebesar 6,3% dan F2 sebesar 8.7%. Berdasarkan nilai yang diperoleh F1 dan F2 memiliki hasil evaluasi yang memenuhi persyaratan dan dapat dikatakan kedua formula ini baik.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"150 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133258093","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":"Penetapan Harga Jual dan Optimasi Keuntungan pada Toko XYZ dengan Integer Linear Programming [Determining Selling Price and Profit Optimization of XYZ Shop with Integer Linear Programming]","authors":"Lina Cahyadi","doi":"10.19166/jstfast.v6i1.5330","DOIUrl":"https://doi.org/10.19166/jstfast.v6i1.5330","url":null,"abstract":"The large amount of social media users in Indonesia opens online business opportunities for entrepreneurs. One of the online businesses that is currently a rise is the service of providing access to foreign goods. However, purchasing imported goods can trigger problems related to customs. Since June 2018, the XYZ shop has established a business of providing purchased products from Thailand. However, with the growth of XYZ Shop, the demand of buyers has rapidly increased. Efforts to find ways of avoiding customs are not a long-term solution. Therefore, determining the best selling price and profit optimization are a necessity. This paper discusses analytical methods of pricing and optimizing profit. The data used are sales, capital, product weight, process time and operational costs taken from the owner of XYZ shop. The data is used to determine selling price and formulate the model. The optimization method is done with branch-and-bound method and cutting-plane method. Then the results of each method is compared to the actual results with root mean square error. Based on the research conducted, it can be concluded that the model formed can describe the existing constraints and the results indicate that the branch-and-bound method is more effective than the cutting-plane method.Bahasa Indonesia Abstract:Banyaknya jumlah pengguna media sosial di Indonesia membuka peluang bisnis online bagi para wirausaha. Salah satu bisnis online yang sedang marak adalah bisnis Jasa Titip. Namun, produk jasa titip khususnya dari luar negeri dapat memicu munculnya masalah terkait dengan bea cukai. Sejak Juni 2018, Toko XYZ mendirikan usaha jasa titip dari produk-produk Thailand. Namun, seiring dengan berkembangnya Toko XYZ, permintaan pembeli meningkat dengan pesat. Upaya untuk mencari cara agar terbebas dari bea cukai bukan solusi untuk jangka panjang. Oleh karena itu, penetapan harga jual dan optimasi keuntungan sangat diperlukan. Tulisan ini membahas penetapan harga jual dan metode untuk mengoptimasi keuntungan. Data yang digunakan adalah data penjualan, modal dan berat produk, waktu pemrosesan pesanan serta biaya operasional yang diperoleh langsung dari pemilik Toko XYZ. Dari data yang diperoleh, akan dilakukan penetapan harga jual dan formulasi model. Setelah itu, akan dilakukan optimasi dengan metode branch-and-bound dan metode cutting-plane. Kemudian hasil dari kedua metode tersebut akan dibandingkan terhadap hasil aktual dengan mencari nilai root mean square error. Berdasarkan penelitian yang dilakukan, dapat disimpulkan bahwa model yang dibentuk dapat menggambarkan kendala-kendala yang ada dan hasil yang diperoleh menunjukkan bahwa metode branch-and-bound lebih efektif dibandingkan dengan metode cutting-plane.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115473520","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":"Pemanfaatan Tepung Daun Singkong sebagai Substitusi Tepung Terigu dalam Pembuatan Kukis [Utilization of Cassava Leaves Flour as Wheat Flour Substitute in the Making of Cookies]","authors":"L. Soedirga","doi":"10.19166/jstfast.v6i1.5284","DOIUrl":"https://doi.org/10.19166/jstfast.v6i1.5284","url":null,"abstract":"Cookies are a product commonly made from wheat flour as the main ingredient and widely consumed by people. However, gluten in wheat flour can cause allergies, so the consumption of wheat-based products is limited. Furthermore, cookies also have low levels of protein and dietary fibre. Therefore, it is necessary to find another raw materials as an alternative in the making of cookies. In this research, wheat flour substituted with cassava leaves flour in various ratios (100:0; 90:10; 80:20; 70:30, and 60:40). The results showed that substituting wheat flour with cassava leaves flour at a ratio of 70:30 was the preferred ratio in making cookies. The resulting cookies have 10.24±0.11% of protein, 15.98±0.05 % of dietary fibre, 77.05 % of spread ratio, and 3512.47±126.68 g of hardness. In addition, the resulting cookies have slightly intense of cassava leaves aroma (4.88±1.17), slightly intense of cassava leaves taste (4.88 ±1.24), sandy (3.80±1.30) and hard (4.88±0.97) texture. The panellist slightly dislike the aroma (3.40±1.46) and taste (3.23±1.48). Meanwhile, the panellist slightly like the hardness of cookies (5.35±0.83). Further the panellist gave neutral acceptance on the sandy texture (4.75±1.54) and overall cookies (4.28±1.43). Bahasa Indonesia Abstract:Kukis merupakan salah satu jenis produk yang menggunakan tepung terigu sebagai bahan baku utama. Namun gluten pada tepung terigu dapat menyebabkan alergi sehingga konsumsi produk berbasis terigu menjadi terbatas. Selain itu kukis juga memiliki kadar protein dan serat pangan yang rendah, oleh sebab itu perlu dicari alternatif bahan baku utama dalam pembuatan kukis. Pada penelitian ini tepung terigu akan disubstitusi dengan tepung daun singkong pada berbagai rasio (100:0; 90:10; 80:20; 70:30, dan 60:40). Hasil menunjukkan bahwa substitusi tepung terigu dengan tepung daun singkong pada rasio 70:30 merupakan rasio terpilih dalam pembuatan kukis. Kukis yang dihasilkan memiliki memiliki 10,24±0,11 % protein, 15,98±0,05 % serat pangan, spread ratio 77,05 %, dan kekerasan 3512,47±126,68 g. Selain itu kukis pada rasio terpilih agak beraroma khas daun singkong (4,88±1,17), agak terasa daun singkong (4,88±1,24), memiliki tekstur berpasir (3,80±1,30) dan keras (4,88±0,97). Panelis agak tidak suka terhadap aroma (3,40±1,46) dan rasa 3,23±1,48). Namun, panelis agak menyukai tekstur kukis (5,35±0,83). Selain itu, panelis tingkat kesukaan netral diberikan panelis terhadap tekstur berpasir (4,75±1,54) dan penerimaan keseluruhan (4,28 ± 1,43).","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124968811","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":"Aktivitas Antioksidan dan Kadar Kafein Kombucha Kopi [Antioxidant Activity and Caffeine Content of Coffee Kombucha]","authors":"Adolf J. N. Parhusip","doi":"10.19166/jstfast.v6i1.4740","DOIUrl":"https://doi.org/10.19166/jstfast.v6i1.4740","url":null,"abstract":"Kombucha is the result of the fermentation of tea and sugar by a kombucha culture starter known as SCOBY (Symbiosis Culture of Bacteria and Yeast). One of the efforts that possible to improve the functional aspects of coffee is by the fermentation process of kombucha. Based on that hypothesis, the goal of this research is to develop the potential of coffee through kombucha fermentation. This research involves two stages that include stage I research with type of coffee (arabica, robusta, liberica) and fermentation time (0, 3, 6, 9 days) as the factors, and stage II research performed on coffee kombucha with selected types of coffee. In stage I research, analysis of antioxidant activity was performed to determine the treatment that produced coffee kombucha with the highest antioxidant activity, supported by analysis of total lactic acid bacteria, total yeast, and pH value. In stage II research, analysis of caffeine content was performed to determine the best fermentation time that produces coffee kombucha with the highest caffeine content. Another supporting analysis carried out in this research is water content analysis of coffee grounds and the identification of microbes in the liquid kombucha starter. The treatment that can produce coffee kombucha with the highest antioxidant activity is arabica coffee with an average IC50 value of 4689,41 ppm and 9 days of fermentation with an average IC50 value of 4988,90 ppm. Analysis of caffeine content carried out on arabica coffee kombucha showed an increment in caffeine content during the fermentation process, as the highest caffeine content is 0,77% on the 9th day of fermentation. BAHASA INDONESIA ABSTRACT:Kombucha merupakan hasil fermentasi teh dan gula oleh starter kultur kombucha yang disebut sebagai SCOBY (Symbiosis Culture of Bacteria and Yeast). Salah satu upaya yang dapat dilakukan untuk meningkatkan aspek fungsional kopi adalah dengan proses fermentasi kombucha. Berdasarkan hipotesis tersebut penelitian ini dilaksanakan guna mengembangkan potensi kopi lewat fermentasi kombucha. Penelitian ini terbagi menjadi 2 tahap yang meliputi penelitian tahap I dengan faktor jenis kopi (arabika, robusta, liberika) dan lama fermentasi (0, 3, 6, 9 hari) serta penelitian tahap II yang dilakukan pada kombucha kopi dengan jenis kopi terpilih. Analisis aktivitas antioksidan dilakukan pada tahap I untuk menentukan perlakuan yang menghasilkan kombucha kopi dengan aktivitas antioksidan tertinggi, didukung dengan analisis total bakteri asam laktat, total khamir, dan nilai pH. Pada tahap II, dilakukan analisis kadar kafein untuk menentukan lama fermentasi terbaik yang menghasilkan kombucha kopi dengan kadar kafein tertinggi. Analisis pendukung lain yang dilakukan adalah analisis kadar air bubuk kopi dan identifikasi mikroba pada starter kombucha cair. Perlakuan yang dapat menghasilkan kombucha kopi dengan aktivitas antioksidan tertinggi adalah jenis kopi arabika dengan nilai IC50 rata-rata sebesar 4689,41 ppm dan lama ","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132250077","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":"Analisis Aktivitas Antioksidan Ekstrak Daun Kedondong (Spondias dulcis) Menggunakan Response Surface Methodology [Analyzing the Antioxidant Activity of Ambarella Leaf Extract (Spondias dulcis) using Response Surface Methodology]","authors":"Ruben Patrick Adhiwijaya, M. Sugata, Juandy Jo","doi":"10.19166/jstfast.v6i1.5314","DOIUrl":"https://doi.org/10.19166/jstfast.v6i1.5314","url":null,"abstract":"Antioxidants are substances that mitigate the impacts of free radicals on the body, in which they can be extracted from plants. One common Indonesian plant that has a potential to be used as a source of antioxidants is the ambarella plant (Spondias dulcis). The aim of this research is to measure the antioxidant activity of ambarella leaf’s extract via response surface methodology to determine the optimum conditions required to facilitate maximum extraction. Ambarella leaves were dried and soaked in methanol by using various combinations of time, methanol concentration and solid:solvent ratio (SSR). Antioxidant activity was measured using the DPPH test. The Response Surface Methodology (RSM) was utilized to determine the optimum conditions. The obtained optimum conditions were 26.5 hours, 82.2% methanol and a solid:solvent ratio of 1:14.6. Bahasa Indonesia Abstract:Antioksidan adalah sejenis senyawa yang dapat meminimalkan pengaruh radikal bebas dalam tubuh, dimana senyawa tersebut dapat diekstraksi dari tanaman. Salah satu tanaman di Indonesia yang memiliki potensi digunakan sebagai sumber antioksidan adalah kedondong (Spondias dulcis). Tujuan penelitian ini adalah untuk mengukur aktivitas antioksidan ekstrak daun kedondong, serta menemukan kondisi yang optimum untuk ekstraksi daun kedondong dengan menggunakan response surface methodology. Daun kedondong dikeringkan lalu dimaserasi menggunakan berbagai kombinasi parameter waktu, konsentrasi pelarut metanol, dan solid:solvent ratio (SSR). Aktivitas antioksidan ekstrak lalu diukur menggunakan uji DPPH. Response Surface Methodology (RSM) digunakan untuk menemukan kondisi yang optimum. Kondisi maserasi yang optimum adalah 26,5 jam, konsentrasi pelarut metanol 82,2% dan SSR 1:14,6.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131000055","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":"Kuantifikasi Parameter Lalu Lintas Kendaraan Bermotor di Jalan Jenderal Sudirman Jakarta Pusat [Quantification of the Parameters for Motorized Vehicle Traffic at Jalan Jenderal Sudirman Central Jakarta]","authors":"S. Rahardja","doi":"10.19166/jstfast.v6i1.5362","DOIUrl":"https://doi.org/10.19166/jstfast.v6i1.5362","url":null,"abstract":"Jakarta, as the capital of Indonesia, has continuing congestion problem that requires mitigation. Central Jakarta has a high traffic volume due to the high level of activity and mobility of people and goods. Not only the time lost in long travel duration, congestion also adds to the stress level and burden of air pollution from motor vehicle emissions. Therefore, many traffic policies are implemented by the government to reduce congestion in Jakarta. However, opinion in traffic problems is often presented only qualitatively and/or based on limited time range due to inadequate tools and/or labor. Jalan Jenderal Sudirman is one of the 11 roads listed as congestion point in Central Jakarta. This paper quantifies the parameters that characterize traffic on Jalan Sudirman, Central Jakarta. Observation and data collection is conducted for one day, from 6.00 to 22.00 local time, for each direction, with the restriction of odd-even system is in effect at Jalan Jenderal Sudirman from 6.00-10.00 and 16.00-20.00. The results of observations and calculations of traffic conditions on Jalan Jenderal Sudirman, Central Jakarta show that the road can accommodate at least 6345 passenger car unit (pcu) /hour. The highest volume is 6643 pcu/hour at 7.30-8.30 for the North direction. where this volume exceeded the capacity of the road. The highest volume of is 5244 pcu/hour for the South direction at 16.30-17.30. In general, the speed on Jalan Jenderal Sudirman is higher than the specified minimum speed for secondary arterial road. Based on calculations from volume and velocity data, the highest density occurs in the afternoon with a value of 241 pcu/km for the South direction. As for the degree of saturation, the road volume approaches 80% of the road capacity at 7.30-10.30 and 16.00-18.00 for the South direction, while for the North direction, this occurs at 6.30-9.00.Bahasa Indonesia Abstract:Kemacetan di Jakarta sebagai Ibukota Negara Indonesia merupakan permasalahan yang terus membutuhkan solusi. Jakarta Pusat sebagai kota yang memiliki tingkat aktivitas serta mobilititas orang dan barang yang tinggi  berkontribusi dalam tingginya jumlah arus lalu lintas. Selain dari waktu yang terbuang untuk waktu perjalanan yang panjang, juga menambah beban tekanan mental dan polusi udara dari emisi kendaraan bermotor. Oleh karena itu, banyak kebijakan pengaturan lalu lintas diterapkan oleh pemerintah untuk mengurangi kemacetan di Jakarta.  Akan tetapi, pendapat tentang kemacetan sering disampaikan secara kualitatif ataupun dari data di sedikit jam-jam tertentu karena keterbatasan alat dan sumber daya manusia.  Data lalu lintas sepanjang hari akan dapat memberikan gambaran fluktuasi jumlah kendaraan dan aktifitas manusia di jalan yang diamati. Jalan Jenderal Sudirman adalah salah satu dari 11titik rawan kemacetan di Jakarta Pusat. Penulisan ini mengkuantifikasi parameter yang mengkarakterisasi lalu lintas di Jalan Sudirman, Jakarta Pusat.  Pengamatan dan pendataan lalu lintas ","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122116598","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":"Pemanfaatan Sari Buah Naga Merah (Hylocereus polyrhizus) dalam Pembuatan Es Krim Susu Kedelai [Utilization of Red Dragon Fruit (Hylocereus polyrhizus) Juice in Soy Ice Cream Making]","authors":"Y. Halim","doi":"10.19166/jstfast.v6i1.5209","DOIUrl":"https://doi.org/10.19166/jstfast.v6i1.5209","url":null,"abstract":"Red dragon fruit (Hylocereus polyrhizus) contains betalains which can be used as a natural colorant with antioxidant properties. Low acceptance of soy ice cream that is usually caused by beany flavor can be reduced by addition of antioxidant in red dragon fruit juice. This research was aimed to determine the effect of red dragon fruit juice addition and different types and concentration of stabilizers on soy ice cream characteristics. In the first research stage, soy ice cream was made with different red dragon fruit juice concentrations (0%, 5%, 10%, 15% and 20%). Soy ice cream with 20% of red dragon juice addition was chosen because it had IC50 value of 132298 ± 29802 ppm, highest overrun, and best organoleptic acceptance. In the second research stage, soy ice cream was made with different stabilizer types (CMC 0.2%, CMC 0.1%, and k-carrageenan 0.1%, and k-carrageenan 0.2%). Soy ice cream with CMC 0.2% was the selected formulation because it has the highest overrun (36.44 ± 1.58%) and slowest melting time (54.00 ± 0.61 min). The selected soy ice cream contained 61.85% moisture, 0.72% ash, 2.74% fat, 5.65% protein and 29.04% carbohydrate.Bahasa Indonesia Abstract:Buah naga merah (Hylocereus polyrhizus) mengandung betalain yang dapat digunakan sebagai pewarna alami yang memiliki sifat antioksidan. Penerimaan es krim susu kedelai yang rendah yang biasanya disebabkan oleh aroma langu dapat dikurangi dengan penambahan antioksidan dari sari buah naga. Penelitian ini bertujuan menentukan pengaruh penambahan sari buah merah dan pengaruh jenis dan konsentrasi stabilizer terhadap karakteristik fisik es krim susu kedelai. Pada penelitian tahap pertama, es krim susu kedelai dibuat dengan berbagai konsentrasi sari buah naga (0%, 5%, 10%, 15%, dan 20%). Es krim susu kedelai dengan penambahan 20% sari buah naga merah merupakan formulasi terpilih karena memiliki nilai IC50 sebesar 132298±29802 ppm, overrun tertinggi, dan penerimaan organoleptik terbaik. Pada penelitian tahap kedua, es krim susu kedelai dibuat dengan berbagai jenis stabilizer (CMC 0,2%, CMC 0,1% dan k-karagenan 0,1%, dan k-karagenan 0,2%). Es krim susu kedelai dengan penggunaan CMC 0,2% merupakan formulasi terpilih karena memiliki overrun tertinggi (36,44 ± 1,58%) dan waktu leleh terlama (54,00 ± 0,61 menit). Es krim susu kedelai terpilih ini mengandung air sebanyak 61,85%, abu 0,72%, lemak 2,74%, protein 5,65%, dan karbohidrat 29,04%.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128213367","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 Jeruk Nipis dan Minyak Esensial Eucalyptus globulus terhadap Aktivitas Antioksidan dan Organoleptik Seduhan Teh Hitam [The Effect of the Additional Lime and Eucalyptus globulus Essential Oil toward Antioxidants Activity and Organoleptics of Black Tea Steeping]","authors":"H. Hardoko, Windy Gunawan, W. S. Sinaga","doi":"10.19166/jstfast.v6i1.5263","DOIUrl":"https://doi.org/10.19166/jstfast.v6i1.5263","url":null,"abstract":"Black tea has lower antioxidant activity than green tea, the color is slightly darker and less stable during storage. Therefore, it is necessary to add natural antioxidants so that antioxidants increase, and the color is brighter and stable. This study aims to determine the effect of adding lime juice and Eucalyptus globulus essential oil (MEEg) on antioxidant activity and color, as well as organoleptic hedonic brewing of black tea. The research method used was an experimental method consisting of 2 stages, namely the stage of determining the length of brewing black tea and the stage of adding lime juice (0, 1, 2, 3% v/v) and MEEg (0.00, 0.05, 0). ,10, and 0.15% v/v). The results showed that the best brewing time was 8 minutes with an IC50 value of 1411.24±75.79 ppm, a pH value of 5.25±0.02, a yellow-red color (oHue 75.93±3.16), and a lightness value. 47.09±1.06. The addition of lime juice tends to decrease antioxidant activity, total phenolic, total flavonoid, and total condensed tannins, but the addition of MEEg increases antioxidant activity, total phenolic, total flavonoid, and total condensed tannins in black tea. The addition of lime juice and MEEg increased the preference for the tea color and mint flavor, but decreased the preference for the sour taste and tea aroma. The selected treatment was the one with the highest antioxidant activity and hedonic value, namely the addition of 3.0% lime and 0.15% MEEg.Bahasa Indonesia Abstract:Teh hitam mempunyai aktivitas antioksidan lebih rendah daripada the hijau, warna seduhannya agak gelap dan kurang stabil selama penyimpanan. Oleh karena itu perlu ditambahkan antioksidan alami agar antioksidan meningkat dan warna lebih terang dan stabil. Penelitian ini bertujuan mengetahui pengaruh penambahan perasan jeruk nipis dan minyak esensial Eucalyptus globulus (MEEg) terhadap akivitas antioksidan dan warna, serta organoleptik hedonic seduhan teh hitam. Metode penelitian yang digunakan metode eksperimen yang terdiri dari 2 tahap, yaitu tahap penentuan lama penyeduhan teh hitam dan tahap penambahan perasan jeruk nipis (0, 1, 2, 3% v/v) dan MEEg (0,00, 0,05, 0,10, dan 0,15% v/v). Hasil penelitian menunjukkan bahwa lama waktu penyeduhan terbaik adalah 8 menit dengan nilai IC50 1411,24±75,79 ppm, nilai pH 5,25±0,02, warna kuning merah (oHue 75,93± 3,16), dan nilai lightness 47,09±1,06. Penambahan perasan jeruk nipis cenderung menurunkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasi, tetapi penambahan MEEg meningkatkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasi seduhan teh hitam. Penambahan perasan jeruk nipis dan MEEg meningkatkan kesukaan terhadap warna seduhan teh dan rasa mint, tetapi menurunkan kesukaan terhadap rasa asam dan aroma teh. Perlakuan terpilih adalah yang memiliki aktivitas antioksidan dan nilai hedonik tertinggi yaitu penambahan jeruk nipis 3,0% dan MEEg 0,15%.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126671690","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}