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Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree
Agrobioteknologi
(2026)
Bread is a food that is favored by various groups of people. Wheat flour is the main raw material in making sweet bread. Wheat flour is made from wheat, to reduce wheat imports, wheat flour needs to be replaced with other alternative ingredients. Cilembu sweet potato is one of the sweet potato plants that has the potential to be developed in Indonesia because it is abundant and has good nutritional content. Sweet potato cilembu contain high beta carotene that can be used as a functional food. Pu...
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Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
(2026)
Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristi...
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Microwave-Pyrolysed Rice Husk-Derived Activated Carbon as a Sustainable Anode Material for Lithium-Ion Half-Cell Batteries
Surib , Nur Atiqah
; Mohd Abdah, Muhammad Amirul Aizat
; Farhana Syakirah Ismail
; Wong, Weng Pin
; Ab Latif, Farah Ezzah
; Mustafa, Muhammad Norhaffis
; Rashmi Walvekar
; Mohammad Khalid
Agricultural waste biomass is explored as a sustainable precursor for activated carbon. In this study, rice husk-derived activated carbon (RHAC) was synthesized via microwave-assisted pyrolysis and KOH activation at 600, 700, and 800 °C. The KOH activation enhanced the thermal stability of the samples, with RHAC_700 exhibiting a spongy, interconnected structure and a surface area of 390.33 m² g⁻¹. When evaluated as a half-cell anode materials for lithium-ion batteries, RHAC_700 delivered an init...
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Analisis Penerimaan Pengguna terhadap Gamifikasi Shopee Games dan Dampaknya pada Perilaku Pembelian Online: Perspektif Technology Acceptance Model (TAM)
Penelitian ini bertujuan menganalisis penerimaan pengguna terhadap fitur gamifikasi Shopee Games serta dampaknya terhadap perilaku pembelian online menggunakan kerangka Technology Acceptance Model (TAM). Pendekatan kuantitatif dengan metode survei diterapkan pada 100 responden pengguna Shopee Games. Analisis jalur berbasis regresi berganda digunakan untuk menguji hubungan antar konstruk TAM: persepsi kemudahan penggunaan (PEOU), persepsi kegunaan (PU), sikap penggunaan (ATU), niat perilaku (BI),...
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Algoritma Apriori untuk Menganalisis Pola Pembelian Produk di PT. Tridaya Medima Sakti
WillaWiranata, Danniel Riyantus
; Sihotang, Fransiska Prihatini
; WillaWiranata, Danniel Riyantus
; Sihotang, Fransiska Prihatini
Ketidakseimbangan antara tingkat persediaan dan permintaan pasar dapat mengakibatkan kelebihan stok, meningkatnya biaya penyimpanan, dan meningkatnya risiko kerusakan produk. PT. Tridaya Sakti Medima, sebuah perusahaan distribusi farmasi yang berlokasi di Palembang, menghadapi tantangan serupa dalam mengelola persediaannya. Penelitian ini bertujuan untuk menganalisis pola pembelian dengan menerapkan teknik penambangan data menggunakan algoritma Apriori dan untuk merancang sistem rekomendasi prod...
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Development of a Web-Based Chemical Laboratory Inventory System Using the Prototype Model
Pengelolaan inventaris pada laboratorium kimia yang masih dilakukan secara manual berpotensi menimbulkan berbagai permasalahan seperti kesalahan pencatatan stok, ketidaksesuaian data, serta keterlambatan dalam penyusunan laporan. Kondisi tersebut dapat menghambat efektivitas pengelolaan barang masuk dan keluar serta menyulitkan proses monitoring ketersediaan stok. Penelitian ini bertujuan untuk merancang dan mengembangkan sistem informasi inventory laboratorium kimia berbasis web guna mendukung...
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Optimization of Mangrove Glucomannan Addition to Improve Physicochemical Properties of Kefir
Jeki Mediantari Wahyu Wibawanti
; Zulfanita
; Dita Yuzianah
; Harisun Binti Ya’acob
; Anang Mohamad Legowo
; Setya Budi Muhammad Abduh
; Sri Mulyani
Kefir is widely recognized as a functional fermented dairy product. However, its physicochemical stability, particularly pH, acidity, and syneresis, remains a challenge during processing and storage. The addition of functional polysaccharides, such as mangrove-derived glucomannan, has been proposed to improve kefir quality. This study aimed to investigate the effect of mangrove-derived glucomannan on the physicochemical properties of kefir. A Completely Randomized Design with different concentra...
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Bottleneck Analysis and Improvement in Apparel Manufacturing Production Processes Using Integration Design of Experiments and Discrete Event Simulation
Bottlenecks in apparel manufacturing often cause unbalanced production flows, increased waiting times, and reduced system performance. This study aims to analyze and eliminate bottlenecks by integrating Design of Experiments (DOE) and Discrete Event Simulation (DES). Four workstations (X1–X4) were selected as experimental factors, while system performance was evaluated using bottleneck indicators across six production stages (Y1–Y6). DOE was used to design capacity scenarios, and DES assessed sy...
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Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L)
Agrobioteknologi
(2026)
Garlic crackers are a snack made of starch-based ingredient with the addition of spices and leavening agents. In this study, garlic crackers were made with variations of tapioca flour, soy flour, and katuk leaf extract. Soy flour and katuk leaf extract were added to increase the nutritional value, especially to increase the protein and fiber content. This research aimed to formulate garlic crackers that will be preferred by the consumer and to determine the chemical, physical, and organoleptic p...
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Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time
Agrobioteknologi
(2026)
Cookies adalah makanan ringan atau camilan yang banyak disukai semua lapisan masyarakat. Tepung terigu adalah bahan utama dalam pembuatan cookies. Tepung jagung dapat digunakan sebagai pengganti tepung terigu karena memiliki nutrisi yang tidak kalah dari tepung terigu, jagung mempunyai kelebihan mengandung serat kasar, unsur Fe dan beta-karoten. Proses pengolahan cookies bergantung pada proses pemanggangan. Tujuan dari penelitian ini adalah menentukan cookies substitusi tepung jagung dengan vari...
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