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All Journal Jurnal Teknologi Informasi dan Multimedia Indenesian Journal of Tropical Biology
Hidayat, Syahroni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Immunology & microbiology Medicine & Pharmacology Social Sciences

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Acoustic Analysis on Cleft Lip Speech Signal Yusuf, Sitti Agripina Alodia; Sulistianingsih, Nani; Dinata, Muhammad Imam; Hidayat, Syahroni; Darmawan, Joelianto
Jurnal Teknologi Informasi dan Multimedia Vol. 7 No. 4 (2025): November
Publisher : Sekawan Institut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jtim.v7i4.766

Abstract

Cleft conditions significantly disrupt phonetic articulation, leading to hypernasality and irregular resonance characteristics. In this study, the formant analysis of normal and cleft speech is presented, with the aim of investigating acoustic differences in formant frequencies between cleft and normal speech using real-word utterances, focusing on the articulation of plosive consonants and resonance variability.  The dataset consisted of 280 speech signals (140 cleft and 140 normal) uttering word /paku/. The speech signals were resampled to 16kHz and the silence in the speech was removed, next stage was followed by extracting the first three formants using the Burg algorithm. Statistical analysis revealed that the value of F1 and F2 in cleft speech were higher, alongside greater variability in formant distribution. Further analysis of plosive articulation highlighted irregular formant transition in cleft speech, indicating compromised intraoral pressure control. Additionally, a moderate negative correlation (r = -0.423, p<0.001) between F1 and F3 suggests a spectral pattern indicative of hypernasality. This finding underscores the potential of formant-based acoustic features as objective markers for early clinical assessment and provides a foundation for the development of diagnostic models in cleft speech research.
Pineapple Waste Processing Design as Functional Food to Support Agrotourism in East Lombok, Indonesia: Desain Pengolahan Limbah Nanas sebagai Makanan Fungsional untuk Mendukung Agrowisata di Lombok Timur, Indonesia Ayu, Hanifah; Wardatullatifah S, Ince Siti; Hidayat, Syahroni; Jannah, Mirriyadhil
Indonesian Journal of Tropical Biology Vol. 1 No. 3 (2025): December 2025
Publisher : Yayasan Siti Widhatul Faeha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65622/ijtb.v1i3.192

Abstract

The abundant pineapple waste in East Lombok remains underutilized as a functional food resource and has not been integrated into sustainable agrotourism development, leading to environmental challenges and missed economic opportunities for local communities. This study aims to design a model for converting pineapple waste into functional food products within a zero-waste agrotourism and circular economy framework that supports community-based development. A descriptive qualitative literature review was conducted using reputable journals, BPS statistics, data from agricultural and tourism agencies, and regional planning documents. Thematic analysis identified the bioactive potential of pineapple waste, explored functional product innovations, and formulated integration schemes for agrotourism activities. The results show that pineapple peel, core, and crown contain bromelain, phenolic compounds, and dietary fiber that can be processed into fermented beverages, functional vinegar, peel tea, fiber flour, and high-fiber snacks suitable as agrotourism products. Integrating these products through workshops, demonstrations, tasting sessions, educational tours, and souvenir sales can enhance commodity value, strengthen green destination branding, and support the SDGs. Overall, the utilization of pineapple waste offers a synergistic strategy that links agriculture, food innovation, sustainability, and tourism. The study highlights the need to establish a circular economy–based pineapple agrotourism pilot model supported by product guidelines, food safety standards, innovation facilities, and collaboration among farmers, MSMEs, researchers, and local government.
Co-Authors Ayu, Hanifah Darmawan, Joelianto Dinata, Muhammad Imam Sulistianingsih, Nani Wardatullatifah S, Ince Siti Yusuf, Sitti Agripina Alodia