Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal ⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities
Noviansyah, Novan
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Morphological Characterization of Tea Hybrid Progeny Widhianata, Hani; Noviansyah, Novan; Sudibya, Eka; Suwasono, Prayitno Ribut
⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities Vol. 2 No. 1 (2025)
Publisher : Universitas Kristen Cipta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71131/dpp2hp13

Abstract

Hybridization is the main method for obtaining genetic diversity and breeding new varieties of tea. The purpose of this research is to determine the morphological potential of each progeny from crossing between male and female parents which can then be used as a source of information in developing high quality superior tea clones through tea breeding activities. Male and female parents with the desired traits were crossed to form genetic diversity. 34 progenies resulted from crosses formed from crossing 4 male parents and 3 female parents. All parents and progeny were characterized morphologically and yield components. Data on morphological characters and yield components were analyzed descriptively. Correlation analysis and Principles Component Analysis Biplot (PCA Biplot) were also performed using R software. Male tea parents and female tea parents are in different groups based on morphological characteristics. Progeny-17, Progeny-18, Progeny-4, Progeny-5, and Progeny-27 had a higher total number of shoot and potential yield per bush compared to the other progenies. 
Optimization of Catfish (Clarias sp.) Based Amplang Formulation: Physicochemical, Texture, and Sensory Quality Evaluation Noviansyah, Novan; Lestari, Juniarti Wulan
⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities Vol. 2 No. 2 (2025)
Publisher : Universitas Kristen Cipta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71131/jp3tgv60

Abstract

The diversification of freshwater fish products, particularly catfish (Clarias sp.), into value-added snacks like amplang represents a crucial strategy to enhance economic resilience for small-scale farmers in Indonesia facing price volatility. This study aimed to optimize the formulation of catfish-based amplang by varying the proportions of catfish meat, tapioca flour, and egg white to achieve optimal physicochemical characteristics, texture, and sensory acceptance. The research employed a factorial Completely Randomized Design (CRD) with nine treatment combinations: fish meat (80 g, 100 g, 120 g), tapioca flour (60 g, 75 g, 90 g), and egg white (30%, 40%, 50% w/w of dough). Evaluated parameters included moisture, protein, fat, ash, and carbohydrate content, as well as expansion ratio, fracture force, and hedonic scores (color, aroma, taste, texture). Statistical analysis was conducted using ANOVA followed by Duncan's Multiple Range Test (DMRT). The optimal formulation (100 g fish meat, 75 g tapioca, and 40% egg white) yielded a product with superior characteristics: 3.40% moisture, 17.86% protein, 4.66% fat, 2.35% ash, a 666.67% expansion ratio, and the highest overall acceptability (4.6/5). The optimal product complies with the SNI 7762:2013 quality standard and offers a viable model for Small and Medium Enterprises (SMEs) to increase the market value of aquaculture commodities.
Co-Authors Hani Widhianata, Hani Lestari, Juniarti Wulan Sudibya, Eka Suwasono, Prayitno Ribut