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Indonesian Journal of Applied Research (IJAR)
Published by Universitas Djuanda Bogor
ISSN : -     EISSN : 27226395     DOI : https://doi.org/10.30997/ijar.v1i3
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT
Indonesian Journal of Applied Research (IJAR), e-ISSN 2722-6395 is high quality open access peer reviewed research journal that is published by Universitas Djuanda (UNIDA). IJAR dedicated to publish significant research findings in the field of Applied Sciences, Engineering &Technology. We welcome original empirical research articles with novel perspectives and/or methodological approaches that would appeal to an international readership. We do not accept unsolicited conceptual and theoretical papers. The journal is designed to serve researchers, developers, professionals, graduate students and others interested in state-of-the art research activities in Applied Sciences, which covers four (2) majors areas of research that includes Applied Sciences, Engineering &Technology. The journal was first published in April 2020 and published every April, August and December.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 7 Documents
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Search results for , issue "Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)" : 7 Documents clear
Pectin Extraction from Ambon Banana (Musa Paradisiaca Var. Sapientum) Peel and Its Application for Gummy Jelly Muhammad Fakih Kurniawan; Distya Riski Hapsari; R. Siti Nurlaela; Nuraimy Citra
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.243

Abstract

Considered a waste, the peel of the Ambon banana (Musa paradisiaca var. sapientum) contains an appreciable amount of pectin. Pectin can be used to produce gummy jelly products with the addition of carrageenan as a stabilizer. The manufacture of gummy jelly must consider a good proportion of pectin and carrageenan. This study aimed to extract pectin from Ambon banana peel and determine the best formulation of gummy jelly incorporated with the pectin and carrageen as a gelling agent. Pectin was extracted from Ambon banana peel and then analyzed for yield, ash content, equivalent weight, methoxyl content, galacturonic content, and degree of esterification. Gummy jelly was made with various levels of pectin (0.5%, 1%, 1.5%, 2%) and carrageenan (1%, 1.5%, 2%). The product was analyzed for water content, ash content, reducing sugar content, sensory quality test, and hedonic test. The characteristics of pectin, i.e., moisture content, ash content, galacturonic acid content, methoxyl content, and the degree of esterification, were compared to IPPA (International Pectin Producer Association) standard. Meanwhile, the gummy jelly samples were confirmed to comply with the requirements of SNI Soft Candy 3547-2-2008 for water content, ash content, and reduced sugar content. In addition, we found that a higher concentration of pectin in the formulation led to a lower chewiness, decreasing the panelist’s preference. Considering the chemical and sensory properties of the candy, the most desirable formulation was achieved at the ratio of pectin and carrageenan 1.5%:2%. Pectin from banana peels can be used as an ingredient in gummy jelly. This work suggested further studies on the candy's textural properties, such as gumminess and chewiness.
Comparison of Feature Selection Based on Computation Time and Classification Accuracy Using Support Vector Machine Salmun K Nasib; Fadilah Istiqomah Pammus; Nurwan; La Ode Nashar
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.252

Abstract

The goal of this research to compare Chi-Square feature selection with Mutual Information feature selection based on computation time and classification accuracy. In this research, people's comments on Twitter are classified based on positive, negative, and neutral sentiments using the Support Vector Machine method. Sentiment classification has the disadvantage that it has many features that are used, therefore feature selection is needed to optimize a sentiment classification performance. Chi-square feature selection and mutual information feature selection are feature selections that both can improve the accuracy of sentiment classification. How to collect the data on twitter taken using the IDE application from python. The results of this study indicate that sentiment classification using Chi-Square feature selection produces a computation time of 0.4375 seconds with an accuracy of 78% while sentiment classification using Mutual Information feature selection produces an accuracy of 80% with a required computation time of 252.75 seconds. So that the conclusion are obtained based on the computational time aspect, the Chi-Square feature selection is superior to the Mutual Information feature selection, while based on the classification accuracy aspect, the Mutual Information feature selection is more accurate than the Chi-Square feature selection. The recommendations for further research can use mutual information feature selection to get high accuracy results on sentiment classification
Functional Response of Predator Paederus sp. (Coleoptera: Staphylinidae) Astrid Sri Wahyuni Sumah
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.257

Abstract

Research on predatory predation of Paederus sp. (Coleoptera: Staphylinidae) was carried out to study the functional response of the predator Paederus sp. Functional response is a form and size predictor of consumer impact on resource populations, determining the effectiveness of a predator as an agent in biological control. Predation time in hungry and not-hungry conditions influences predator-prey interactions, which are essential in functional response. The method used in predating Paederus sp. on the prey of aphids was Aphid spp. They are using four levels of prey density with two different predator treatments. The results show the functional response model of Paederus sp. predators. against the prey of Aphid spp. Described in a type II model. The level of predation of Paederus sp. showed different results for the two treatments and an increasing cystoid curve at a rising rate. The level of predation is still increasing, along with the increase in host density, and can be a starting point for controlling the Aphid spp and using predators Paederus sp. in the field.
Oxalic Acid Production of Banana Peel (Musa Textilia) Through Optimum Temperature and Time with Alkaline Method Yuni Kurniati; Irvan Adhin Cholilie; Paramita Setyaningrum; Fahimah Martak; Dewi Gita Anggraini; Viqorul Ahmad Haryadi
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.270

Abstract

The chemical compound has the formula H2C2O4 is oxalic acid. Every year especially, the industrial sector in Indonesia requires oxalic acid made, which increases annually. Oxalic acid is valuable because it may be used to clean (rust remover), make colors, protect metals from corrosives, and other things. Alkaline melting is one way for creating oxalic acid from cellulose-containing materials. Other methods include hydrolysis, CaCl2 precipitation, and acidification using H2SO4. In Indonesia, cellulose-containing materials are widely available. Banana peels are one of the substances that contain cellulose. In addition to identifying the properties of oxalic acid produced using the alkaline smelting process, this study attempts to find the best temperature and duration for producing oxalic acid from discarded banana peels. The ideal conditions include a temperature of 60°C, a period of 60 minutes, and a yield of 5.42%. Oxalic acid from banana peel waste has the properties of having a melting point, hydroxyl, C=C, C-O, and C-H group absorption at a wave number of 104.6 oC, 3422.06 cm-1, 1682.48 cm-1, 1103.42 cm-1, and 666.36 cm-1 respectively. Based on the strain vibration results from the FTIR test and melting point test.
The Experimental of Impact of Additional Magnetic Fields and Nitrogen Pressure on Olive Oil Droplet Combustion Dony Perdana
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.280

Abstract

This experiment studies the impact of a magnetic field of attraction and various nitrogen pressures in the combustion chamber on the characteristics of the flame. To replace depleted fossil fuels, the usage of vegetable oil is crucial. This research aims to probe the droplet combustion of olive oil on evolution, temperature, height, and ignition delay. The camera's high speed is 120 frames per second front-facing camera records the process from the start flamed until it has extinguished. A droplet of olive oil is placed on a type K thermocouple between two magnet rods in a nitrogen-pressurized chamber—three variations of nitrogen pressure in the combustion chamber, which included 0.5, 1, and 1.5 bar. The results found that the nitrogen pressure of 0.5 bar led to evolution, and the flame stability was more stable. Moreover, the highest temperature and flame delay was shorter than the pressures of 1 bar and 1.5 bar. At a pressure of 0.5 bar, the flame evolution was 1200 milliseconds, the maximum temperature was 741 °C, and the ignition delay of 4506 milliseconds was shorter than the other two pressures. That occurred due to high nitrogen pressure inhibiting the collision reaction of the olive oil fuel vapor with air. Meanwhile, adding an attraction magnetic field can centralize oxygen and fuel molecules in the area of the reaction zone, resulting in rapid combustion and a shorter flame delay change.
Geographically Weighted Regression with Different Kernels: Application to Model Poverty Nurtiti Sunusi; Aan Subarkah
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.283

Abstract

Poverty is still a significant problem in Indonesian development. The poverty alleviation programs implemented have yet to pay attention to spatial aspects, so the policies are often not on target. This study aims to reveal the spatially varying relationships between the poverty level and its factors at the regional scale and compare three fixed kernels as a weighting matrix for GWR. The method used is geographically weighted regression (GWR) with poverty data for 2021. The study results show spatial autocorrelation and is grouped in 29 regencies/cities. The expenditure per Capita, life expectancy, percentage of houses and households with proper drinking water, open unemployment rate, labor force participation rate, and GDP at constant prices show different effects in each region. The results strengthen the argument that spatial aspects cannot be ignored in regional development, especially poverty alleviation. Therefore, area-based poverty alleviation can be used as a basis for determining/determining policies so that they can be more targeted.
Characteristics of Ground Coffee Quality on Variations in Temperature and Roasting Time for Robusta Coffee (Coffea Canephora Pierre Ex A.Froehner) Green Bean Ade Ayu Oksari; Neneng Hasanah; Irvan Fadli Wanda; RTM Sutamihardja
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 1 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i1.284

Abstract

Robusta coffee beans dominate coffee plantations in Indonesia because they have superior properties and are fast-growing. Bogor Regency is one of the largest coffee producers in West Java and was selected to supply robusta coffee for this study. However, the quality of coffee beans still needs to improve. The quality of the coffee beans can be enhanced if the roasting process is carried out at the right temperature and roasting time. This study aims to determine the temperature and duration of roasting the optimum robusta coffee and roasted coffee grounds compared to the quality of branded coffee on the market. Robusta coffee beans roast using a stainless steel skillet with an iron thermometer. The temperature and roasting duration is 170° C, 180° C, and 190° C for 10 and 15 minutes. The robusta ground coffee from Cipanas was analyzed and compared with the branded coffee. Phytochemical tests showed robusta ground coffee samples containing secondary metabolites of alkaloids, flavonoids, saponins, and tannins. The temperature and roasting time of Bogor robusta coffee at 190 °C for 10 minutes gave the best results for several test parameters (moisture content, caffeine levels, pH, coffee content, ash content, and microbial contamination). The quality results obtained are to the requirements set by SNI 01-3542-2004. The quality of roasted ground coffee is the same as branded ground coffee. It is recommended that coffee producers use optimal roasting temperature and duration to improve the quality of their coffee products

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