Indonesian National Standards Research Articles

MONITORING SISTEM PROTEKSI KEBAKARAN AKTIF PADA PLTU ANGGREK 2 X 25 MW

The Anggrek Unit Steam Power Plant (PLTU) is a power generation facility whose construction began in 2007 and began operating in 2019 with a capacity of 2 x 25 MW. Since its inauguration, PLTU Anggrek has become one of the main sources of electricity distribution in Gorontalo Province, so the frequency of power outages in the area has now decreased significantly. The water supply system for fire fighting uses BSP pipes. In this research, the aim is to determine the active fire protection system. This research was carried out with a qualitative descriptive design with data collection: observation and interviews. The assessment of the results of existing suitability will be assessed using descriptive percentage calculations. The research results show that of the 7 variables discussed, the average value for the level of fulfillment is 98.57%. Based on the level of fire audit assessment that meets the requirements of Indonesian national standards and international standards, the results are in the Good criteria or have met the requirements.

The influence of nanochitosan-incorporated edible coating on the characteristics of Pangasius (Pangasius sp.) fillet

Nanochitosan is known to have the potential to protect fish fillets, highly perishable products, as it can penetrate deep into the meat tissue and has high antibacterial activity. This study aimed to analyze the effect of nanochitosan incorporation to edible coating in inhibiting the degradation of Pangasius fillet quality during storage. The fillets were soaked with 2 % chitosan and nanochitosan concentrations (1 %, 2 %, and 3 %), stored for 15 days, and its quality was assessed periodically. On the 10th day of storage, the fillet coated with 2 % nanochitosan-incorporated edible coating (NEC) showed the lowest weight loss (1.41 ± 0.01 %) and maintained the pH close to neutral (6.92 ± 0.08), along with low TVB-N (33.55 mg N/100 g). and TPC (4.7 × 105 CFU/g) value, fulfilling the standard set by Indonesian National Standardization Agency. Based on the results, nanochitosan proved to extended the storage duration of Pangasius fillet while maintaining its quality.

Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add jack bean flour as a binding agent. This study aims to analyze physicochemical, microbiological and organoleptic characteristics of premium IPB lamb fermented sausages with varying proportions of jack bean flour (0% and 30%). The analyses included pH, water activity (aw), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented sausages can elevate the pH, springiness, chewiness, crude protein, and carbohydrate content of the fermented sausages. Furthermore, the addition of jack bean flour may reduce the total acid, aw, gumminess, water content, and bacteria (E. coli and S. aureus). The sensory aspects such as color in fermented sausage with addition of jack bean flour were preferred by the panelists. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The incorporation of jack bean flour aligns with the Indonesian National Standards for Meat Sausages 3820–2015 concerning moisture, fat, and protein content. This study suggests that incorporating lamb fermented sausage with 30% jack bean flour could result in significant benefits, including increased nutrition, enhanced sensory quality, improved texture, and extended storage life for fresh lamb products.

Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea Batatas) Juice Fermented with Lactobacillus plantarum B1765

Purple sweet potatoes are a source of anthocyanins, which are antioxidants. However, the anthocyanin compounds in purple sweet potatoes are naturally bound in glycosidic form, so their potential as antioxidants is still limited. Fermentation is one method that can be used to degrade glycosidic bonds to liberate free phenolics so that it can increase the antioxidant potential of purple sweet potato. This research aims to study the growth of lactic acid bacteria (LAB), pH, total titratable acid (TAT), phenolic content, anthocyanin content, and antioxidant activity of sweet potato juice (Ipomoea batatas) fermented with Lactobacillus plantarum B1765 starter culture for 0.2, 4,6,8,10,12 and 14 hours. Total LAB was measured using the Total Plate Count (TPC) method, pH was measured using a pH meter, TAT was measured using acid-base titration, total phenolic content (TPC) was measured using the Folline-Ciocalteu method, anthocyanin content used the differential pH method and antioxidant activity was measured using the radical scavenging method 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which is expressed in IC50 values. The results showed that fermentation time affected (p<0.05) total LAB, pH, TAT, phenols, anthocyanin levels, and antioxidant activity in purple sweet potato juice. Total BAL increased to reach an optimum of 2.6 x 108 CFU/mL within 6 hours. However, until the end of fermentation for 14 hours, there was still a decrease in pH to 3.73, an increase in TAT reaching 0.426%, an increase in total phenolics up to 324.21 mg GAE/g, a reduction in anthocyanin levels (13.68 mg/L) and an increase in antioxidant activity with an IC50 of 47 .05 ppm which is classified as very strong. This product meets the Indonesian National Standards for fermented drinks and can potentially be a source of antioxidants.

Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time

Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of <i>Rhizopus oligosporus</i> with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

Total Plate Count Analysis and Food-Contaminating Bacterial Identification of Smoked Tatihu (Thunnus albacares) Sold in Several Traditional Markets in Ambon, Indonesia

Highlights:1. This research provides important information regarding the food safety of smoked tatihu (yellowfin tuna) sold in several traditional markets in Ambon, Indonesia.2. We find that smoked tatihu fish samples examined at 2 of 3 traditional markets in Ambon city are unsafe for consumption according to the Indonesian National Standard due to bacterial contamination.3. The findings indicate that smoked fish can be contaminated by Gram-positive bacteria, such as Staphylococcus gallinarum, Staphylococcus sciuri, Rothia kristinae, and Staphylococcus pseudintermedius. Abstract The large marine area and abundant fish resources of Maluku Province, Indonesia, are in contrast to the poor hygiene of its traditional markets, which can cause microbial contamination and taint processed products, such as smoked tatihu (yellowfin tuna). In Ambon city, Maluku, Indonesia, no research had been conducted concerning total plate count analysis and food-contaminating bacterial identification that could guarantee the microbiological safety of smoked tatihu. Therefore, this study aimed to assess the microbiological quality of smoked tatihu according to Indonesian National Standards (INS 2725:2013) and to identify any presence of food-contaminating bacteria. This research was a quantitative descriptive study with a true experimental laboratory approach. The samples used were smoked tatihu collected from three traditional markets in Ambon, Indonesia. The spread plate method was used in the isolation process, while the total plate count analysis was performed to estimate the quantity of colonies on each petri dish. Bacterial identification was carried out macroscopically and microscopically. The microscopic identification involved Gram staining to determine the shape and color of the bacteria. Additionally, the bioMérieux VITEK 2 Compact system was utilized for biochemical identification to ascertain the species of bacteria present. The results revealed that the colony counts in smoked tatihu from the Mardika market and Hative Kecil market were 1.1 x 104 CFU/g and 8.2 x 106 CFU/g, respectively. However, smoked tatihu from the Batu Meja market had an excessive number of colonies that were difficult to quantify. The contaminating bacteria were identified as Staphylococcus gallinarum, Staphylococcus sciuri, Rothia kristinae, and Staphylococcus pseudintermedius. In conclusion, smoked tatihu fish from the Mardika market are considered safe for consumption as the microbiological parameters do not exceed the Indonesian National Standards, whereas those obtained from the Hative Kecil and Batu Meja markets are unsafe for consumption due to the excessive presence of food-contaminating bacteria.

Installation of Clean Water Piping for Resident on Jl. Arjuna, RW 08 and 09, East Labuh Baru, Pekanbaru

Water is a crucial resource for sustaining life; however, access to it through the Regional Drinking Water Company (Indonesian: Perusahaan Daerah Air Minum [PDAM]) remains limited in certain communities. As a result, residents frequently depend on groundwater sourced through independent pumping by households, places of worship, public facilities, private and government offices, and others. An assessment of the buildings on Jl. Arjuna RW 08 and 09, East Labuh Baru District, Pekanbaru, indicates a significant lack of adequate clean water installation systems, highlighting a need for targeted community service efforts. This initiative aims to rectify these deficiencies by drilling wells to establish reliable sources of clean water and installing a comprehensive clean water piping system to ensure effective distribution from the source to the end users, thus aligning with Indonesian National Standards (SNI). The project involves faculty members as part of their commitment to the tri-dharma of higher education, offering both a practical learning opportunity for students and a valuable service to the community.

Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food

Graphical Abstract Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid, and fibre content in the snack bars. 4. Snack bars with the addition of CHP were acceptable on all sensory attributes. 5. Snack bars produced from CHP could be used as an alternative emergency food. Abstract During natural disasters, emergency food is often needed to meet the victims’ nutritional intake such as protein, fat, carbohydrates, and energy. As an alternative, catfish heads, which are usually rich in nutritional content, can be developed into a snack bar product as emergency food. This research aimed to evaluate the chemical, physical and sensory properties of snack bars produced from catfish head powder (CHP) and purple sweet potato flour (PSPF). This research consisted of several stages, namely making CHP and PSPF, preparing snack bars, and analysing snack bars' chemical, physical, and sensory properties. The ratios of CHP and PSPF in the preparation of snack bars stage were F0 (0:100), F1 (25:75), F2 (50:50), and F3 (75:25). The CHP contained 43.52% protein, 21.24% lipid, 4.6% fibre, and 384.38 Kcal/100 g total energy. The addition of CHP and PSPF affected the chemical (proximate and antioxidant activity), physical (redness and hardness values), and sensory (aroma and overall acceptance) properties of the produced snack bars. All snack bars had protein content that complied with Indonesian National Standards (INS) for cereal bar biscuits. The protein, lipid, carbohydrate, and total energy content of the snack bar were in accord with the standards of the United States Department of Agriculture (USDA), Food Standards Australia New Zealand (FSANZ), and emergency food standards. It is also revealed that F2 was the best treatment based on its chemical, physical, and sensory properties. Indeed, snack bars from CHP and PSPF can be utilised as an emergency food alternative.

Manufacturing natural soap-base (Multiclean) with the addition of wuluh starfruit extraction (Averrhoa)

Starfruit extract is used as a base for making natural soap that is more environmentally friendly and beneficial for health. The aim of this study is to identify the optimal conditions for adding starfruit extract to natural soap production, which involves citric acid and surfactant components. The method involves maceration and extraction of starfruit to obtain citric acid by immersing it in 80% ethanol. The soap is produced using a hot process at temperatures between 70-80°C with three formulas: F1 (200:200:10), F2 (225:175:15), and F3 (250:150:20), representing different ratios of virgin coconut oil (VCO), olive oil, and starfruit extract, respectively. Potassium hydroxide (KOH) is used as an alkali at a concentration of 30%. After the soap is made, MES (a plant-based surfactant), sodium citrate (Na3C6H5O7) as a preservative, and sodium bicarbonate (NaHCO3) as a cleanser are added. Testing of the three soap formulas showed they all meet Indonesian National Standards (SNI). Among 20 respondents, F1 was rated the highest in terms of color, scent, and softness. It had 83% foam stability, 0.85% moisture content, a pH of 8, and 0.001% free alkali content. These results suggest that consumer preference is influenced by the starfruit extract content.

Pretreatment and fermentation of lignocellulose from oil palm fronds as a potential source of fibre for ruminant feed: a review

AbstractOil palm fronds are plantation waste widely available in large quantities and have great potential as a source of ruminant feed due to their high fibre content. However, the lignocellulose content can inhibit feed digestion. This review examines methods that can reduce the lignocellulose content and improve the nutritional quality of palm fronds. The lignin content of palm fronds ranges from 17% to 20%, while the maximum lignin content in ruminant feed is 7%. Processing processes such as pretreatment are needed to reduce the lignocellulose content. Pretreatment can be done physically, chemically, biologically or in combination with other methods. Physical pretreatment aims to reduce the size of lignocellulose, chemical pretreatment seeks to break the crystallinity structure of lignocellulose with chemical solutions such as acids or alkalis, and biological pretreatment degrades the structure of lignocellulose with the help of enzymes produced by microbes. The protein content of palm fronds also does not meet the feed standard, which is only 5%, while according to Indonesian national standards, ruminant feed, especially cattle, must have a minimum protein content of 14%. Therefore, it is necessary to improve the nutritional quality of palm fronds through fermentation methods. The selection of the right microbes is the main factor in the success of increasing nutrition. The SSF fermentation method is frequently used in feed manufacturing. By synthesizing the current knowledge, this review also highlights the challenges of the pretreatment process as well as solutions that include prospects in the research of palm fronds as ruminant feed, which in turn can contribute to the increased utilization of lignocellulosic waste as animal feed.

Development of the Link and Match Learning Program through the Application of the Dual-System Method to Support the Industrial Revolution 4.0 in Sinergy with Freedom to Learn

This study aims to describe a Link and Match program used on dual-system models that is valid, practical, and effective to support industrial revolution 4.0 in profile freedom to learn. This type of research is development research with the ADDIE development design which includes analyze, design, development, implementation, and evaluation. The data analysis technique uses a mixed method which combines qualitative and quantitative methods. The results showed that: The Link and Match program using a dual-system model is declared valid, including syllabus, RPP, e-LKPD and e-Handout whose learning process is designed to include activities that adapt to Indonesian national work competency standards (SKKNI Level II) by maximizing the use of various representation that can support the industrial revolution 4.0 with the profile of independent learning. The presentation of e-LKPD and e-Handouts has been adapted to the local wisdom competencies available in Lampung Province and the needs of students to study independently or in groups so that they can support the industrial revolution 4.0 with the profile of independent learning; The practicality of the Link and Match program using a dual-system model is reviewed based on student responses which include responses to the learning process, responses to e-LKPD and e-Handouts so that they can be used as a productive learning topic on Rubber Processing in SMK class XI semester odd; The effectiveness of the Link and Match program using a dual-system model is categorized as high which show that there is an average difference between the experimental class and the control class. The output of this development is the establishment of MoU (Memorandum of Understanding) with various DUDI in Lampung Province.

Quality Analysis of The Road Widening Project Towards Standards for The Grobogan Road Section - Jember District Limit (Link. 199)

Roads are a land transportation route that has been used since ancient times as a means for people to move places using existing transportation. In road construction efforts, it is necessary to have Standard Operating Procedures, or SOPs, that are used with the aim of improving worker performance, ensuring road quality, increasing profits, and company development. SOP is a method or work flow that has been standardized, is used as binding and directive instructions, and covers things from an activity that has steps or procedures. Currently, there are still many road work projects that are carried out without paying attention to existing SOPs, and this means that the quality of the concrete roads being made does not comply with applicable standards, which means that some parties may experience losses. There needs to be a good understanding of how SOPs comply with standards so that they can produce concrete of maximum quality. This writing was prepared using an analytical method using a literature study that refers to the Indonesian National Standards (SNI) and the PUPR Ministerial Regulation (Regulation of the Minister of Public Works and Public Housing).

Artificial Lighting Simulation with Renewal of Indonesian National Standards (SNI) from 7062-2004 to 7062-2019

Artificial Lighting Simulation with Renewal of Indonesian National Standards (SNI) from 7062-2004 to 7062-2019

Kajian Pustaka Metode Optimasi Respons Surface Methods dan Thin Layer Equation pada Produk Pengeringan Rempah Rimpang (Jahe, Kunyit, Temulawak)

Ginger, turmeric, and curcuma are rhizome spices that have the highest production value in Indonesia. Fresh products from rhizomes have high water content and are often damaged by microorganisms. For this reason, proper and efficient processing is needed so that the quality of the rhizome spices is maintained and under the standards set by the Indonesian National Standards. One of the appropriate processing methods for rhizome spices is the drying method. Drying is the oldest technique for food preservation and is an indispensable process in the food industry. The drying process aims to reduce water content and activity to safe limits that can extend shelf life, minimize packaging demands, and reduce weight during distribution. Various conventional and modern drying techniques have been applied to spices, namely solar drying, oven drying, and microwave drying. To obtain final drying results in good quality and high drying efficiency, it is necessary to optimize the drying method process conditions, including mathematical modelling using the RSM (Response Surface Method) method and the Thin Layer Drying Equation. From the optimum conditions for each drying method, a regression analysis was then carried out on several drying quality parameters for ginger, turmeric, and ginger. The higher the value of the regression coefficient (R2) and the closer it is to 1 in the mathematical modelling obtained, then this mathematical modelling is the best.

Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder.

The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the Mosaccha inoculum powder, for ease of use is necessary. This study aimed to determine the best concentration of instant Mosaccha inoculum powder to produce high-quality Mosaccha tempeh. The study used a Complete Randomized Block Design with seven different levels of instant Mosaccha inoculum powder percentage, ranging from 0.3% to 1.8% (w/w). A commercial tempeh inoculum, RAPRIMA, amounting to 0.2%, was used as control. Then, the microbiological (total mold and total yeast) and sensory (color, aroma, texture, and taste) properties were evaluated. The data obtained was analyzed statistically using analysis of variance (ANOVA) and Honestly Significant Difference (HSD) tests at the 5% level. The results showed that the percentage of instant Mosaccha inoculum powder significantly affected the microbiological and sensory properties of Mosaccha tempeh. A concentration of Mosaccha inoculum powder between 0.6% to 1.8% could produce good quality Mosaccha tempeh, but the best Mosaccha tempeh was produced with 1.5% instant Mosaccha inoculum powder, which met the Indonesian National Standards (SNI) 3144:2015, had a very favorable taste, and contained 0.49% β-glucan. Therefore, Mosaccha inoculum in powdered form can be developed and used as a starter in making high-quality tempeh that contains β-glucan.

Food source diversity and honey production in stingless bee meliponiculture, Ogan Komering Ulu Timur, South Sumatra, Indonesia

Abstract. Rahmad B, Damiri N, Hanafiah Z, Adriani D, Hanum L. 2024. Food source diversity and honey production in stingless bee meliponiculture, Ogan Komering Ulu Timur, South Sumatra, Indonesia. Biodiversitas 25: 2747-2756. This research, conducted with meticulous care, aims to collect data on the diversity of food source plants and analyze vegetation, honey production, and quality in stingless bee cultivation (Meliponiculture) in East Ogan Komering Ulu District (OKUT), South Sumatra Province, Indonesia. The research was carried out using a comprehensive survey method with a qualitative and quantitative approach. The qualitative methods record the type of stingless bee food sources, while qualitative methods are used for honey quality. Direct observation, questionnaires, and in-depth interviews with beekeepers were carried out to collect data on honey production. The investigation involved observing food-supply plants in the meliponiculture area designated as the research site. Meliponiculture area location is the presence of beekeepers actively engaged in producing honey. The results of the inventory of food plant types at the meliponiculture location showed that the composition of food source plants consisted of six species of forestry plants, three species of plantation plants, seven species of MPTs, one species of crop plant, eight species of home garden and four species of shrubs. The planting pattern of plantation and forestry possesses the highest honey yield, which is 360 kg per year. Cultivated honey products have good quality and comply with Indonesian National Standards (SNI), which include organoleptic tests and laboratory tests, with results: Water content 27.14% w/w, reducing sugar content 62.05% w/w, degree of acidity 101.64 ml NaOH Kg, Total solids insoluble in water 0,066% w/w, Ash Content 0.24% w/w, and acidity degree (pH) 3.25.

The Effect of Tamarind (Tamarindus indica) Solution in Different Concentration to the Lead (Pb) Heavy Metal Content of the Smoked Catfish (Pangasius sp)

This research aims to study the effect of soaking smoked catfish in tamarind solution at various concentrations on its heavy metal content. The study was carried out from May to June 2024. Smoked catfish was purchased from I Epil Village, Lais District, Musi Banyuasin Regency, South Sumatra Province, Indonesia. The study used a completely randomized design with one treatment, namely the concentration of tamarind solution, with four treatment levels, namely 0% (A0 or control), 5% (A1), 10% (A2) and 15% (A3), each with three repetitions. The analysis results obtained were processed by using ANOVA, then post host test by using Duncan. Statistical analysis by using the SPSS 20.0. The lead (Pb) analysis showed that the control smoked catfish (A0) contained 0.307µg/g of Pb, exceeding the safe limit set by the Indonesian National Standardization Agency. Soaking in tamarind solution significantly reduced the Pb content, namely A1 (5%) by 89.57% (0.032µg/g), A2 (10%) by 97.39% (0.008µg/g) and A3 (15%) by 91.85 % (0.025µg/g). The hedonic test showed that the aroma and taste were significantly different. Post hoc test results showed that the aroma of A1, A2 and A3 was significantly different from the control (A0); the taste of A1, A2 and A3 were significantly different from the control (A0); A1 is significantly different from A3. Based on the results, it could be concluded that the best treatment is A2 (10%).

Production of Rubber Seed Oil: Study of Parameters and some Food Oil Properties

Rubber seeds are one of the plantation commodities that are underutilized by the Indonesian people, apart from being the generative seeds of rubber trees. Rubber seeds have a reasonably high vegetable oil content of 68.53% with a carbohydrate content of 6.99%, protein content of 17.41%, and ash content of 3.08%. This study aimed to obtain food oil from rubber seeds with fewer chemicals and more affordable production costs. This study investigates the properties of food oil from rubber seeds and analyzes the cyanide content. The oil extracted using the traditional method yielded an 8.48% oil content. The rubber seeds were soaked for four days with rice husk charcoal (1:1) to reduce cyanide levels, followed by cooking to obtain the oil and bleaching with bentonite for purification. The oil was characterized according to Indonesian National Standards (SNI), assessing cyanide content, organoleptic properties, water content, acid values, and peroxide numbers. The resulting oil had a density of 0.87 g/cm³ and a cyanide content of 0.54 ppm. The tests showed a water content of 0.04%, an acid value of 0.4 mg NaOH/g, and organoleptic properties that met SNI standards. However, the peroxide value of 13.5 meq O2/kg was slightly above the standard, making the oil non-edible.

VARIASI BIOBRIKET CANGKANG PALA TERHADAP KARAKTERISTIK TERMAL SEBAGAI SUMBER BELAJAR MATERI KALOR

This research explores the potential of nutmeg shells as an alternative energy source in the form of biobriquettes and their use as a learning resource for understanding heat materials. This research was also motivated by the lack of utilization of nutmeg shells, which are rich in energy. The aim of this research is to determine the process of making charcoal biobriquettes from nutmeg shell waste, determine the characteristics of the biobriquettes produced, and determine students' responses to the biobriquettes that have been developed. This research method uses an experimental approach, with a focus on the physical and chemical characteristics of biobriquettes. The results of research on the process of making charcoal biobriquettes from nutmeg shell waste go through several stages, namely drying, burning, grinding, mixing with adhesive and water, molding, and drying in the sun. The revealing variations in the characteristics of nutmeg shell biobriquettes at carbonization temperatures of 400°C, 450°C, and 500°C, including density, water content, ash content, and heating value. The percentage of students' responses to biobriquettes in heat learning was 76.25%. Thus, it can be concluded that the process of making charcoal briquettes from nutmeg shell waste can be produced as an alternative energy that meets the characteristics of biobriquettes in accordance with the Indonesian National Standards, and also students' responses to the biobriquettes that were developed are very suitable as a source of learning heat material.

Grain Quality Evaluation of Several Upland Rice Varieties in Indonesia

Abstract High-yielding rice varieties that are adaptive to dry land conditions are the main technological component in efforts to increase rice production also known as upland rice. This study aimed to determine the physical quality, milling quality, physicochemical characteristics, and sensory test of six upland rice new superior varieties namely Inpago 8, Inpago 10, Inpago 12, Inpago Unsoed, Rindang 1 and Rindang 2. The quality analysis was carried out at Rice Quality Laboratory, Indonesian Center for Rice Research (ICRR) in Sukamandi, West Java, Indonesia. Furthermore, rice quality data is compared with the Indonesian National Standard (INS) for paddy No. 0224-1987/SPI-TAN / 01/01/1993 and with INS of rice No 6128:2020. The result showed that upland rice varieties have the criteria of the third class of INS paddy. Out of six varieties, four varieties were categorized as long rice and the rest were medium rice (Inpago 8 and Inpago Unsoed). All varieties were classified as medium shape. According to milling quality, Inpago 12 followed by Inpago 8 has the best yield of brown rice. Meanwhile, the best yield of milled rice was Inpago 12 followed by Inpago 10. All varieties met the percentage of head rice (maximum 75%) and broken rice (maximum 22%) for the second medium class. The Inpago 8, Inpago 10, Inpago 12, and Inpago Unsoed varieties belong to the low to medium amylose group, having a medium gel consistency with a separated and fluffy cooked rice texture character. According to the sensory test findings for cooked rice, there were no differences among any of the kinds in terms of flavor, color, shine, taste and overall evaluation. Based on physical, milling quality and physicochemical characteristics, Inpago 12 is the best variety of all the upland varieties observed.