Coffee bean oil is the result of extracting coffee beans that have aromatic compounds and can be used as fragrance for making perfumes. The purpose of this study was to make a perfume formula eau de toilette by mixing coffee bean oil. The results showed perfume with a mixture of 0.01 ml lemon formula, 2 ml coffee and 0.02 ml patchouli had longer fragrance resistance and organoleptic test results for overall fragrance and natural fragrance were preferred by panelists. The perfume formula which has the highest specific gravity and spot is owned by perfume with the addition of 1 ml of coffee. The difference in the addition of the amount of coffee bean oil in the perfume formulation gives a difference in the clarity of perfume.

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Kimchi merupakan jenis makanan khas korea hasil fermentasi sayuran dengan tambahan bumbu pedas. Proses fermentasi kimchi dipengaruhi oleh faktor konsentrasi garam serta waktu fermentasi. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi larutan garam dan lama fermentasi terhadap mutu kimchi sawi putih. Penelitian ini menggunakan model rancangan acak lengkap 2 faktor, yaitu penggunaan konsentrasi larutan garam (2% dan 4%) dan lama fermentasi. Parameter yang dianalisa adalah kadar air, total padatan terlarut, pH, total bakteri asam laktat, kadar vitamin C, kadar serat, uji organoleptik terhadap aroma, dan penerimaan konsumen. Hasil analisis ANOVA pada Rancang Acak Lengkap (RAL) perbedaan konsentrasi larutan garam dan lama fermentasi. Perbedaan konsentrasi garam dan lama fermentasi tidak berpengaruh pada kadar air, total padatan terlarut, pH dan berbedanyata pada kadar vitamin C pada kimchi. Kombinasi perlakuan K2H2 (Konsentrasi garam 4%, lama fermentasi 6 hari) memiliki karakteristik mutu organoleptik aroma dan penerimaan konsumen yang paling baik terhadap kimchi sawi putih, karena memiliki rasa masam khas kimchi yang pas.

In the industrial sector, current Artificial Intelligence (AI) is widely used as an effort to optimize the production process. At this time the industrial era entered into the industrial era 4.0, wheres the industry is required to develop techniques in the process of using automation in order to compete with other competitors. One of them is the chicken egg industry. This study aims to create an arduino uno-based detection instrument automation to facilitate the process of detecting and sorting egg quality, and to evaluate the system functionality in detecting and sorting eggs.The types of eggs detected were purebred eggs. Prototype Testing Arduino uno-based egg quality detection and sorting tools use the functional test method for each component or commonly called the Black Box method, testing the entire tool system and testing the measurement of egg thickness and thickness. The test results obtained that all components of the tool function properly and work in accordance with its function. This can be seen from the workings of the components in receiving commands from running program. The second trial that from the was the reliability testing tool by detecting and sorting egg quality by testing the level of accuracy of the tool in detecting egg quality and the accuracy of the tool in placing eggs into good or bad categories. In testing the reliability of the tool, the results show that the accuracy of the tool in detecting eggs is in the figure at 98% while in the egg sorting process is at 100%. The third test was testing the thickness and thinness of the egg to determine the quality of the egg, the results showed the thickness and thinness of the egg to be one indicator of egg quality. Good quality eggs has charachtersisticd such as thick, while bad eggs, indicate runny. The results showed the accuracy of the tools included in both categories so that they can run the program well. Eventually this tool can be used in the process of detecting and sorting egg quality in industry or business units to facilitate the process of detecting and sorting egg quality.

This study aims to explore and analyze the TOSA (Test of Standard Arabic) questions as an instrument to measure the Arabic language competence of students at IAIN Surakarta. This research uses a qualitative approach. The results of the study showed: 1) TOSA was prepared using an integrative, communicative and pragmatic approach; 2) TOSA is a type of standard test used to measure the Arabic language competency testee, not the testee's mastery of the material that has been taught; 3) TOSA competency standard refers to CEFR (Common European Framework of Reference for Language) according to its part, so fahmu al-masmu 'is equivalent to A1-C1 CEFR, fahmu at-tarakib al-lughawiyyah is equivalent to A1-B2 CEFR, and fahmu al-maqru' is equivalent to A1-C1 CEFR.