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Forging a User-Trust Memetic Modular Neural Network Card Fraud Detection Ensemble: A Pilot Study
Ojugo, Arnold Adimabua
; Akazue, Maureen Ifeanyi
; Ejeh, Patrick Ogholuwarami
; Ashioba, Nwanze Chukwudi
; Odiakaose, Christopher Chukwufunaya
; Ako, Rita Erhovwo
; Emordi, Frances Uche
Journal of Computing Theories and Applications
Vol 1
, No 2
(2023)
The advent of the Internet as an effective means for resource sharing has consequently, led to proliferation of adversaries, with unauthorized access to network resources. Adversaries achieved fraudulent activities via carefully crafted attacks of large magnitude targeted at personal gains and rewards. With the cost of over $1.3Trillion lost globally to financial crimes and the rise in such fraudulent activities vis the use of credit-cards, financial institutions and major stakeholders must begi...
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20 Sitasi
pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher...
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Evaluasi sensori dan resistensi es krim jagung kelor dengan penstabil yang berbeda
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Penelitian ini bertujuan untuk mengevaluasi sensori, pH, kadar gula, dan kelelehan es krim yang terbuat dari campuran jagung dan daun kelor dengan penambahan pengstabil alginate, CMC, dan gelatin. Penelitian ini menggunakan rancangan acak lengkap (RAL) pola searah, dimana faktor utamanya adalah jenis pengstabil (alginate, Carboxymethyl cellulose, dan gelatin). Parameter penelitian ini yaitu pH, kadar gula, kelelehan, dan sensori. Penstabil gelatin meningkatkan pH es krim, tetapi lebih rendah dar...
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Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete rand...
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Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Kue klepon merupakan makanan tradisional yang umumnya terbuat dari tepung beras ketan dengan isian gula aren. Kue klepon dengan substitusi tepung sagu mengandung serat pangan yang relatif tinggi, namun penambahannya dapat mempengaruhi sensoris pada produk. Salah satu pengembangan produk pada kue klepon substitusi tepung sagu yaitu adanya penambahan ekstrak bunga telang sebagai pewarna alami. Tujuan dari penelitian ini untuk mengetahui penerimaan sensori dan karakteristik kimia dari produk kue kl...
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The Quality Of pH, Moisture Content, and Sugar Content Of Kolang-Kaling Candy Made from Various Types Of Sugar
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CR...
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Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata)
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Fruit leather is a product of processed fruit that is crushed and dried in the form of thin sheets with a plastic texture, has a distinctive consistency and taste. It is possible that the addition of other components can provide different characteristics of color, taste, aroma and nutritional value to fruit leather. This research aims to determine the effect of the concentration of kepok banana and yellow pumpkin on the chemical characteristics of fruit leather. The method used in this research...
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Layanan Bimbingan dan Konseling Bagi Siswa Berkebutuhan Khusus pada Sekolah Inklusif
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 2
, No 4
(2023)
This research aims to determine guidance and counseling services for students with special needs at one of the schools providing inclusive education in the city of Bandung. The research method used in this research is a qualitative descriptive method with data collection techniques through observation and interviews. This research method is used to search for in-depth information. The subject of this research is one of the schools providing inclusive education in the city of Bandung. The results...
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Antioxidant Activity of Colored Rice Flour with Drying Temperature Variations
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing i...
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3 Sitasi
The Effectiveness of Edible Coating Aloe Vera (Aloe vera chinensis L.) in Inhibiting Enzymatic Browning on Sliced Apples
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 8
, No 2
(2023)
Apple is a fruit that turn brown quickly after being cut. One method to maintain the quality of apples cut is coating the fresh-cut apples with an edible coating. Ediblei coatingi is a thini ilayer that can bei eaten and can keep the iquality ofi the icoated material. Thei study aimed toi determinei the effectiveness of edible coating aloe vera (Aloe vera chinensis L.) in inhibit enzymatic browning reaction. The designii wasi usiing icompletely irandomized idesign. The first factor was the citru...
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3 Sitasi