Robusta coffee (Coffea canephora) is one type of coffee that is cultivated by the people of Tulungrejo Village, Malang Regency. Until now, the coffee is still sold fresh or dry, because this coffee has a bitter taste and is quite acid so that if it is made into a grounded coffee and consuming it with a high enough frequency it will cause an increase in stomach acid. The presence of caffeine, as well as several types of secondary metabolites, caused the bitter and sour taste in Robusta coffee. Therefore, need a process that is easy, inexpensive, and can be directly applied by the community to reduce levels of caffeine and acid. Fermentation using Saccharomyces cerevisiae yeast is one of the stages of the processing of agricultural products that are most often carried out by the community. However, the effect of fermentation of Robusta coffee from Tulungrejo using S. cerevisiae has never been studied to reduce its acid content. Therefore, this study aimed to obtain the best yeast concentration and fermentation time in making Robusta ground coffee from Tulungrejo so that the acid content was in line with ground coffee standards. The best treatment was obtained by adding 2% yeast with 10 hours of fermentation time. This treatment produces ground coffee which has a pH of 5.

The extraction of white jack bean (Canavalia ensiformis) protein isolate frequently leaves a lot of precipitates containing complex carbohydrates such as starch, dietary fiber, and resistant starch. Repeated autoclaving – cooling cycles can increase the content of soluble fiber and resistant starch. The aim of this study was to determine changes of dietary fiber and resistant starch content of complex carbohydrates of white jack bean during autoclaving-cooling cycles and characterization of its chemical composition and functional properties. The experiment was conducted by applying the autoclaving process at 121oC for 15 minutes followed by cooling at 4oC for 24 hours up to 5 times. Sample was taken from each cycle of autoclaving – cooling. The best treatment was the sample with the highest total soluble fiber and resistant starch content. The best sample will be determined its chemical composition and functional properties. This study used a one-way analysis of variance to subject the data according to Completely Randomized Design. Duncan’s Multiple Range Test was applied to determine significant differences among 5 treatment means at the 5% significance level. The highest value of total soluble fiber and resistant starch content was obtained from autoclaving-cooling cycles of 3 times. The treatment increased the soluble fiber and resistant starch by 14.37% and 18.34%, respectively, but decreased 14.41% insoluble fiber. The complex carbohydrates of white jack bean treated with autoclaving-cooling cycles of 3 times had chemical composition: 10.68% moisture content, 0.92% ash content, 0.02% fat content, 1.85% protein content, 97.20% carbohydrate content (by difference), 68.42% starch content, and 14.90 ppm HCN. It also had functional properties: 351.67% WHC, 115.67% OHC, 775.33% SC, 84.63 meq/kg CEC. The conclusion was the white jack bean carbohydrate complex treated with 3 times autoclaving-cooling cycles was the best treatment to produce the highest value of total soluble fiber and resistant starch content. We suggest to examine another autoclaving temperature and cooling time to compare the result.

The objectives of this study were to evaluate the effect of nitrogen nanobubble for storing fresh yellowfin tuna (Thunnus albacares). Yellowfin tuna were stored for 10 days in two types of treatment: nitrogen nanobubble (NNB) and conventional packaging process (CPC). Two methods including qualitative (organoleptic) and quantitative (histamine and mercury content, and total plate count of bacteria) were analyzed to determine the treatments effect on post-harvest quality, microbial population, and shelf-life of the fish. Results show that nitrogen nanobubble is proven to maintain dissolved oxygen levels remain in low conditions ( < 1 mg/L) during treatment. Although the organoleptic properties for both treatments do not show any significant differences, the lowest histamine and mercury contents are found in treatment NNB at 11.8 mg/kg and 0.14 mg/kg, respectively. The microbes in treatment NNB is achieved levels deemed safe (based on national standards) at 1.8 × 104 colonies/g, E. coli content <3 MPN/g, and the presence of Salmonella sp. are not detected. Our results suggest that treatment NNB is preferable for preservation process of fresh yellowfin tuna and might improve to extend the shelf-life.

Kualitas dan kepuasan pengguna perpustakaan bergantung pada tersedianya sumber belajar yang dapat mendukung kebutuhan pembaca. Seiring dengan digunakannya buku sebagai pemanfaatan sumber belajar, tentunya membaca merupakan kegiatan yang harus dilakukan oleh seseorang untuk mendapatkan ilmu maupun informasi yang terdapat dalam buku tersebut. Namun saat ini budaya membaca masih dianggap kurang penting sehingga masih perlu ditingkatkan. Dalam menumbuhkan minat baca, tidak selalu bergantung pada tersedianya sumber belajar tetapi juga kesadaran akan pentingnya membaca dan menanamkan kecintaan membaca yang dimulai dari diri kita sendiri. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh ketersediaan sumber belajar di perpustakaan STKIP PGRI Trenggalek terhadap minat baca mahasiswa STKIP PGRI Trenggalek. Jenis penelitian ini merupakan penelitian kuantitatif. Pengumpulan data dilakukkan dengan menyebarkan angket. Berdasarkan hasil uji t diperoleh nilai thitung (3,443) > ttabel (1,988) pada taraf signifikansi 5%, yang berarti ada pengaruh antara ketersediaan sumber belajar di perpustakaan STKIP PGRI Trenggalek terhadap minat baca mahasiswa STKIP PGRI Trenggalek.