Pengaruh Penambahan Sari Pala (Myristica Fragrans) dan Cengkeh (Eugenia Carryophyllus) terhadap Tingkat Kesukaan Minuman Serbuk Berbasis Lemon Cui (Citrus Microcarpa)

Lemon cui, nutmeg meat and clove leaf contain antioxidants which can be added to powder drinks. The purpose of this study was to obtain the most preferred formula of lemon cui based instant powder drinks with the addition of nutmeg and clove leaf juice. This research uses descriptive method with experimental design that is Complete Random Design (CRD) with the treatment of the type of addition of nutmeg and clove leaf juice as antioxidants, as many as six levels of treatment made in the following formulations: (A) 50% sucrose: lemon cui juice 30%: water 20%; (B) 50% sucrose: 30% lemon cui juice: 0% nutmeg juice: clove juice 20%; (C) 50% sucrose: 30% lemon cui juice: 5% nutmeg juice: clove juice 15%; (D) 50% sucrose: 30% lemon cui juice: 10% nutmeg juice: clove juice 10%; (E) 50% sucrose: 30% lemon cui juice: 15% nutmeg juice: clove juice 5%; (F) 50% sucrose: 30% lemon cui juice: nutmeg juice 20%: clove juice 0%. The results showed that the percentage of panelists' preference based on indicators of color, odour and taste of lemon cui based powder drinks ranged from 57 to 67%, with preference level criteria being neutral. The organoleptic test results showed that the level of preference for color (2.76-3.68), odour (2.70-3.12) and taste (2.54-3.24) with criteria of liking. Based on the results of the study, it was concluded that the panelists' preferred level of the best lemon cui based instant powder drink was formula B

Aplikasi Bakteri Asam Laktat Untuk Memodifikasi Tepung Singkong Secara Fermentasi

Tepung singkong termodifikasi (mocaf) merupakan produk turunan dari tepung singkong yang menggunakan prinsip memodifikasi sel singkong dengan cara fermentasi. Proses fermentasi dilakukan secara spontan oleh bakteri asam laktat yang tumbuh sehingga menyebabkan Perubahan karakteristik pada tepung yang dihasilkan. Pada proses fermentasi, mikroba yang tumbuh menghasilkan enzim pektinolitik dan selulotik yang dapat menghancukan dinding sel singkong sehingga terjadi liberasi granula pati yang dapat menyebabkan Perubahan karakteristik tepung yang dihasilkan. Penelitian ini bertujuan untuk mengetahui lama fermentasi terbaik dalam memodifikasi sel singkong sehingga dapat meningkatkan sifat fisik dan kimia dari tepung singkong. Metode penelitian ini dilakukan adalah eksperimental dengan rancangan acak lengkap (RAL) dengan satu factor yaitu lama fermentasi yang terdiri dari empat level perlakuan yaitu 0, 24, 48 dan 72 jam sebanyak dua kali ulangan. Hasil penelitian menunjukkan bahwa sifat fisik tepung singkong termodifikasi yaitu derajat putih bernilai 96.8-97.2 dan suhu gelatinisasi yaitu 62.5 ºC. Sifat kimia tepung singkong termodifikasi yaitu pH bernilai 4.03-4.37, kadar air berkisar 7.62-8.68, kadar pati berkisar 89.1-90 serta amilosa 30.5-31.2 dan amilopektin 57.5-59.5. Dari penelitian ini dapat disimpulkan bahwa teknik memodifikasi secara fermentasi bakteri asam laktat dapat meningkatkan sifat fisik dan kimia dari tepung singkong dengan lama fermentasi terbaik yaitu 48 jam

Library use instruction and the pattern of utilization of library services by undergraduates in the university of Calabar, Nigeria

A survey of library use instruction programme and how it influences the pattern of utilization of library resources and services in the University of Calabar was carried out. The population of the study comprised undergraduate library users in the University of Calabar. Accidental sampling technique was used to select 320 respondents who constituted the sample of the study. Questionnaire was the instrument used for data collection. Three hundred and twenty (320) questionnaires were administered to the respondents in the six units of Readers Services Division of the library within a period of 6 days. The data collected was analysed using descriptive statistics (simple percentage %). The study found out, among others that, the perception of the Library Use Instruction Programme by undergraduates in the University of Calabar was high, resulting to high level of patronage of the library: 84 respondents (26.3 %) agreed that the programme equips users to make independent use of the library while 80 respondents (25 %) acknowledge that the skills acquired from the programme aids users academic performance. 70 respondents (21.9) perceive the programme as a means of diversifying users’ knowledge while 66 respondents (20.6%) noted that the programme is a source of empowerment in information search and retrieval in a library. This was attributed to the possession of basic Library Use skills by undergraduates which were acquired during the Library Use Instruction Programme. It was recommended in the study that the instructional programme should run for both first and second semesters and it should be an independent credit carrying course under the General Studies Programme of the University of Calabar.KEYWORDS: Library use, Instruction, Pattern, Utilization, Library Services, University

FORTIFIKASI TEPUNG TULANG IKAN TERHADAP KARAKTERISTIK FISIKO-KIMIA BAKSO IKAN

Tepung tulang ikan mengandung unsur penyusun tulang berupa kalsium, fosfor dan bahan-bahan yang mengandung nitrogen seperti asam-asam amino pembentuk protein kolagen. Kalsium dibutuhkan untuk proses pembentukan dan perawatan jaringan rangka tubuh serta beberapa kegiatan penting dalam tubuh seperti pembekuan darah, kontraksi otot, menjaga keseimbangan hormon dan katalisator pada reaksi biologis. Salah satu dampak dari defisiensi kalsium yang sekarang ini banyak terjadi adalah osteoporosis. Pemanfaatan tepung tulang ikan dapat dilakukan dalam bentuk pengkayaan sebagai salah satu upaya fortifikasi zat gizi dalam makanan. Bakso merupakan salah satu produk makanan yang tepat untuk dilakukan fortifikasi kalsium, karena bakso banyak digemari dan dapat dinikmati oleh semua kalangan  baik balita, anak-anak, ibu hamil, orang dewasa maupun lanjut usia. Hal ini merupakan alternatif pencegahan dampak defisiensi kalsium yang sekarang ini banyak terjadi. Tujuan penelitian ini adalah untuk menganalisis karakteristik fisiko-kimia bakso ikan dengan fortifikasi tepung tulang ikan. Metode penelitian ini adalah penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari satu faktor yaitu fortifikasi tepung tulang ikan yang terdiri dari 5 level perlakuan yaitu 0, 2.5, 5, 7.5 dan 10% sebanyak dua kali ulangan. Hasil penelitian menunjukkan bahwa karakteristik fisik bakso ikan dengan fortifikasi tepung tulang ikan yaitu uji gigit bakso ikan bernilai 5-7 dengan kriteria lemah–agak kuat, sedangkan uji lipat  semua perlakuan bernilai 5 yaitu kriteria tidak retak bila dilipat 2 kali. Karakteristik kimia bakso ikan dengan fortifikasi tepung tulang ikan yaitu kadar protein tergolong tinggi yaitu berkisar 12.46-15.90%, kadar lemak semua perlakuan mengandung 0.55%, abu berkisar 1.45-5.67% dan kalsium berkisar 0.68-1.07%. Dari penelitian ini dapat disimpulkan bahwa fortifikasi tepung  tulang ikan berpengaruh menurunkan karakteristik fisik yaitu uji lipat dan karakteristik kimia yaitu protein tetapi dapat menaikkan kadar abu termasuk mineral kalsium dari bakso ikan.Kata Kunci: Bakso Ikan,  Fortifikasi, Kalsium, Tulang Ikan

The correlation of blue shift of photoluminescence and morphology of silicon nanoporous

Porous silicon with diameters ranging from 6.41 to 7.12 nm were synthesized via electrochemical etching by varied anodization current density in ethanoic solutions containing aqueous hydrofluoric acid up to 65mA/cm2.The luminescence properties of the nanoporous at room temperature were analyzed via photoluminescence spectroscopy. Photoluminescence PL spectra exhibit a broad emission band in the range of 360-700 nm photon energy. The PL spectrum has a blue shift in varied anodization current density; the blue shift incremented as the existing of anodization although the intensity decreased. The current blue shift is owning to alteration of silicon nanocrystal structure at the superficies. The superficial morphology of the PS layers consists of unified and orderly distribution of nanocrystalline Si structures, have high porosity around (93.75%) and high thickness 39.52 µm

EMF Exposure Reduction Using Weighted Angle Model for Multi-Technology Sectorized BS

Mobile networks are now growing quickly due to major advancements in wireless technology especially with the introduction of the Fifth Generation New Radio (5G NR). A greater risk of exposure to electromagnetic field radiation (EMF) is being raised by the widespread deployment of base stations (BSs). Standard guidelines are set to control the amount of EMF radiation. This paper proposed a design model to de-concentrate and reduce the total exposure of the multi-technology BS with no drawbacks on network coverage level and key performance indicators (KPIs). The proposed solution applies the concept of weighted antenna’s azimuth to spread the total exposure by separating the antennas in the same sector. A set of simulations is carried out to calculate the reduction in total exposure ratio (TER) and the Compliance Distance (CD). Also, A field measurement test was done in a life network to validate and evaluate the proposed model under real conditions. Furthermore, the network operation support system (OSS) records were analyzed to evaluate the impact on the network coverage and capacity behavior. The pre- and post-results demonstrate that using the proposed model enhanced the CD and TER., the results show using two azimuths reduces the CD by 23% and by 43.4% when using six antennas. Also, the field test result demonstrated a 19.23% reduction in the Total Exposure Ratio. Overall, the system records show no significant impacts were registered on network coverage level and capacity performance for the sites involved in the test