A conventional technique of protein analysis is laborious and costly. One rapid method used to estimate protein content is near infrared spectroscopy (NIRS), but the cost is relatively expensive. Therefore, it is necessary to find a cheaper alternative measurement such as measuring the bioelectrical properties. This preliminary study is a new rapid method for classified modeling of wheat flour protein content based on the bioelectrical properties. A backpropagation artificial neural network (ANN) was developed to classify the protein content of wheat flour. ANN input were bioelectrical properties, namely capacitance, and resistance and output was a type of the flour, namely hard, medium and soft flour. The result showed that the ANN model could classify the various type of flour. The best ANN model produces a mean square error (MSE) and regression correlation (R) of 0.0399 and 0.9774 respectively. This ANN model could classify the protein content of wheat flour based on the bioelectrical properties and have the potential to be used as a basic instrument to estimate the protein content.

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Adulteration Dynamic system Fresh milk Supply chain Milk industry Supply chain has a principal role in supporting the development of milk processing industry. The supply chain of the dairy industry in Indonesia involves a number of actors and a variety of dairy handling that may lead into potential risks and failures. One of the risks affecting supply chain performance is the adulteration of raw materials. This condition can possibly result in the occurrence of chain's effect. Thus, it is necessary to build a dynamic model to handle such problems. Dynamic modeling was used in this study. For the initial phase, determination of supply chain risk factor was investigated. Second, modeling of supply chain mitigation risk was conducted by using dynamic system. Dynamic models were used to analyse complex problems with many variables involved. The problem analysis results were modeled in a dynamic system that has an aim to reduce the risk of adulteration. This research has successfully constructed a model consisted of one main variable that can potentially reduce the risk. The foremost recommended strategy was to improve the transparency of supply chain management.

Sumber daya alam yang dimiliki Kecamatan Pinogu pada sektor pertanian sangat menarik untuk dikembangkan. Terutama pada komoditas Kopi Pinogu yang memiliki kekhasan sendiri dan telah mendapat status resmi sebagi produk unggulan daerah. Namun dalam proses pengembangan Kopi Pinogu, masih didapati beberapa masalah yang menjadi penghambat. Pengolahan kopi yang masih menggunakan peralatan sederhana menjadi permasalahan yang dihadapi oleh petani Kopi Pinogu saat ini. Selain itu dilihat dari proses perawatan pertanian di Pinogu yang belum maksimal, juga turut andil untuk menghambat proses pengembangan. Solusi yang ditawarkan untuk mengatasi masalah tersebut antara lain dengan adanya pengenalan dan pelatihan teknologi tepat guna dalam pengolahan Kopi Pinogu. Selanjutnya untuk mendukung solusi pertama, dilaksanakan pemetaan diberbagai sektor untuk mencari akar masalah secara komperhensif. Dengan adanya kegiatan ini diharapkan dapat membantu menyelesaikan permasalahan yang teridentifikasi dari proses Pengembangan Kopi Pinogu

Moringa oleifera seed and leaf contained available medium fatty acid profile and essential amino acid bound in the tissue which should be hydrolysed. The addition of red rice which has antioxidant compound namely ZnO that can have protected the skin from sun burn and also to make the gelatinous slurry due to reducing the moisture content. The utilization of oil seed and leaf as raw material and fortified with red rice for making a low-cost sun cream is beneficial mainly for women living at rural region. Two phases of experiments were carried out. The first phase was the effect of time and temperature on the yield and oleic acid content of the oil. A randomized block design with two factors was carried out. The temperature at three level (50, 55, 60 o C) as the first factor, and the time of extraction at three levels (12, 15, 20 hours) as the second factor. It was found that treatment of 50 o C at 20 hours extraction shown the best result. The yield of oil was 34% and the oleic acid content was a 71.9% from the extracted oil. A randomized block design was used to carried out the second phase of study. The time of steaming (30, 45, 60 minutes) as the first factor and the red rice concentration (5%, 10%, 15%) as the second factor. The result shown that the use of 60 minutes and 5% red rice concentration was the best result. The slurry has the moisture content of 40.4% and the protein content was 40.5%. The storage stability of the sun cream stored under low temperature (30±1 o C) was 6 months and the characteristic of the slurry having oleic acid, essential amino acid and the ZnO.