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#	Idartikelilmiah	NIM	Judul Artikel	Abstrak (Bhs. Indonesia)	Abtrak (Bhs. Inggris)

51061	54477	C1A019118	PENGARUH MODAL, TENAGA KERJA, PELATIHAN, E–COMMERCE, DAN PENGGUNAAN QRIS TERHADAP PENDAPATAN UMKM KULINER DI KECAMATAN PURWOKERTO UTARA	Penelitian ini bertujuan untuk menganalisis pengaruh modal, tenaga kerja, pelatihan, e-commerce, dan QRIS terhadap pendapatan UMKM kuliner di Kecamatan Purwokerto Utara. Subjek penelitian ini yaitu pelaku UMKM kuliner di Jalan HR. Bunyamin, Kecamatan Purwokerto Utara. Jenis data yang digunakan dalam penelitian ini adalah data primer yang diperoleh melalui penyebaran kuesioner kepada responden. Populasi dalam penelitian ini berjumlah 152 UMKM kuliner, dengan jumlah sampel sebanyak 110 responden. Teknik pengambilan sampel menggunakan purposive sampling. Metode analisis data yang digunakan adalah analisis regresi linear berganda dengan menggunakan aplikasi e-views 13.0. Hasil penelitian menunjukkan bahwa secara simultan variabel modal, tenaga kerja, pelatihan, e-commerce, dan QRIS berpengaruh signifikan terhadap pendapatan UMKM kuliner di Kecamatan Purwokerto Utara. Secara parsial, variabel modal dan tenaga kerja berpengaruh positif dan signifikan terhadap pendapatan UMKM, sedangkan variabel pelatihan, e-commerce, dan QRIS tidak berpengaruh terhadap pendapatan UMKM kuliner di Kecamatan Purwokerto Utara. Implikasi dari penelitian ini diharapkan pelaku UMKM kuliner dapat meningkatkan pengelolaan modal, mengoptimalkan penggunaan tenaga kerja, serta meningkatkan pemanfaatan teknologi digital seperti e-commerce dan QRIS dalam kegiatan usaha. Selain itu, pemerintah daerah dan Dinas Tenaga Kerja, Koperasi, dan UMKM diharapkan dapat memberikan pelatihan dan pendampingan secara berkelanjutan guna meningkatkan kemampuan pelaku UMKM dalam mengembangkan usaha dan meningkatkan pendapatan.	This research aims to analyze the influence of capital, labor, training, e-commerce, and QRIS on the income of culinary MSMEs in North Purwokerto District. The subjects of this research were culinary MSMEs on HR. Bunyamin Street, North Purwokerto District. The type of data used in this research is primary data obtained through distributing questionnaires to respondents. The population in this research amounted to 152 culinary MSMEs, with a sample of 110 respondents. The sampling technique used was purposive sampling. The data analysis method used was multiple linear regression analysis using the e-views 13.0 application. The results of the research indicate that capital, labor, training, e-commerce, and QRIS variables simultaneously significant effect the revenue of culinary MSMEs in North Purwokerto District. Partially, capital and labor variables have a positive and significant effect on MSME revenue, while training, e-commerce, and QRIS variables have a positive but insignificant effect on the revenue of culinary MSMEs in North Purwokerto District. The implications of this research are expected to enable culinary MSMEs to improve capital management, optimize workforce utilization, and increase the use of digital technologies such as e-commerce and QRIS in business activities. Furthermore, local governments and the Department of Manpower, Cooperatives, and MSMEs are expected to provide ongoing training and mentoring to enhance MSMEs' capabilities in business development and revenue growth.
51062	54316	C1A020101	PENGARUH INVESTASI, INDEKS PEMBANGUNAN MANUSIA, DAN TPT TERHADAP KETIMPANGAN PENDAPATAN ANTARWILAYAH KABUPATEN/KOTA DI PROVINSI JAWA BARAT	Provinsi Jawa Barat merupakan salah satu pusat pertumbuhan ekonomi dengan realisasi investasi PMDN dan PMA yang tinggi. Namun, tingginya investasi belum mampu mengurangi ketimpangan pendapatan antarwilayah yang tercermin dari Indeks Williamson. Penelitian ini bertujuan menganalisis pengaruh Penanaman Modal Dalam Negeri (PMDN), Penanaman Modal Asing (PMA), Indeks Pembangunan Manusia (IPM), dan Tingkat Pengangguran Terbuka (TPT) terhadap ketimpangan pendapatan di 27 kabupaten/kota di Jawa Barat menggunakan regresi data panel. Data sekunder diperoleh dari BPS dan DPMPTSP Provinsi Jawa Barat. Hasil penelitian menunjukkan bahwa PMDN dan IPM berpengaruh negatif signifikan terhadap ketimpangan pendapatan, PMA tidak berpengaruh signifikan, sedangkan TPT berpengaruh positif signifikan. Implikasi penelitian meliputi pemerataan investasi PMDN, penguatan kemitraan PMA dengan UMKM, peningkatan kualitas pendidikan dan kesehatan di daerah ber-IPM rendah, serta penguatan pendidikan vokasi dan pelatihan kerja untuk menekan pengangguran dan mengurangi ketimpangan pendapatan.	West Java Province is one of the centers of economic growth with high realizations of Domestic Direct Investment (DDI) and Foreign Direct Investment (FDI). However, high investment has not been able to reduce regional income inequality, as reflected by the Williamson Index. This study aims to analyze the effects of Domestic Direct Investment (DDI), Foreign Direct Investment (FDI), the Human Development Index (HDI), and the Open Unemployment Rate (OUR) on income inequality across 27 regencies/cities in West Java using panel data regression. Secondary data were obtained from Statistics Indonesia (BPS) and the Investment and One-Stop Integrated Services Department (DPMPTSP) of West Java Province. The results show that DDI and HDI have a significant negative effect on income inequality, FDI has no significant effect, while OUR has a significant positive effect. The implications of this research suggest equalizing DDI distribution, strengthening FDI partnerships with MSMEs, enhancing the quality of education and health services in regions with low HDI, and strengthening vocational education and job training to reduce unemployment and mitigate income inequality.
51063	54478	I1D022090	HUBUNGAN ASUPAN MAKRONUTRIEN, STATUS GIZI DAN SEDENTARY LIFESTYLE DENGAN MENARCHE DINI PADA REMAJA PUTRI DI SMP NEGERI 6 PURWOKERTO	Latar Belakang: Di Indonesia tercatat 5,8% remaja putri mengalami menarche dini, sedangkan di Jawa Tengah mencapai 19,4%. Usia menarche pada remaja putri dapat dipengaruhi oleh faktor yaitu suku, genetik, keterpaparan media massa, sosial ekonomi, asupan makanan, gaya hidup dan status gizi. Kondisi ini perlu mendapat perhatian karena menarche dini merupakan faktor risiko kanker payudara, kanker ovarium, penyakit kardiovaskular, dan menopause dini. Oleh karena itu, penelitian ini dilakukan untuk mengetahui hubungan asupan makronutrien, status gizi dan sedentary lifestyle dengan menarche dini pada remaja putri di SMP Negeri 6 Purwokerto. Metodologi: Penelitian observasional dengan pendekatan cross sectional pada 75 siswi kelas VII dan VIII di SMP Negeri 6 Purwokerto menggunakan teknik consecutive sampling. Data dikumpulkan menggunakan kuesioner menarche, Food Recall 2 x 24-h untuk data asupan makronutrien dan Adolescent Sedentary Activity Questionnaire (ASAQ) untuk data sedentary lifestyle, serta pengukuran antropometri untuk status gizi. Data dianalisis menggunakan uji Chi Square dan Fisher’s Exact. Hasil Penelitian: Sebagian besar responden memiliki asupan karbohidrat kurang (97,3%), asupan protein kurang (77,3%), asupan lemak kurang (66,7%). Responden memiliki status gizi baik (54,7%), sedentary lifestyle tinggi (69,3%), dan menarche dini (54,7%). Hasil analisis menunjukkan tidak terdapat hubungan signifikan antara asupan karbohidrat (p=1,000), asupan protein (p=0,478), asupan lemak (p=0,173) dengan menarche dini. Terdapat hubungan signifikan antara status gizi (p=0,004), sedentary lifestyle (p=0,030) dengan menarche dini. Kesimpulan: Tidak terdapat hubungan signifikan antara asupan makronutrien dengan menarche dini. Terdapat hubungan signifikan antara status gizi dan sedentary lifestyle dengan menarche dini. Kata Kunci: menarche dini, remaja putri, sedentary lifestyle, status gizi, zat gizi makro	Background: In Indonesia, 5.8% of adolescent girls experience early menarche, while prevalence in Central Java reaches 19.4%. The age of menarche in adolescent girls can be influenced by factors such as ethnicity, genetics, exposure to mass media, socioeconomic status, food intake, lifestyle, and nutritional status. This condition requires attention because it is a risk factor for breast cancer, ovarian cancer, cardiovascular disease, and early menopause. Therefore, this study was conducted to determine the relationship between macronutrient intake, nutritional status, sedentary lifestyle with early menarche in adolescent girls at SMP Negeri 6 Purwokerto. Methodology: This cross-sectional observational study involved 75 seventh and eighth grade students selected by consecutive sampling. Data were collected using a menarche questionnaire, a 2 x 24-h Food Recall for macronutrient intake data, the Adolescent Sedentary Activity Questionnaire (ASAQ) for sedentary lifestyle data. Anthropometric measurements were used to assess nutritional status. Data were analyzed using the Chi-Square and Fisher's Exact tests.. Research Result: Most respondents had insufficient carbohydrate intake (97.3%), protein intake (77.3%), fat intake (66.7%). Respondents had good nutritional status (54.7%), high sedentary lifestyle (69.3%), and early menarche (54.7%). No significant relationship was found between carbohydrate intake (p=1.000), protein intake (p=0.478), fat intake (p=0.173) and early menarche. A significant relationship was found between nutritional status (p=0.004), sedentary lifestyle (p=0.030) and early menarche. Conclusion: There was no significant relationship between macronutrient intake and early menarche. A significant relationship was found between nutritional status, sedentary lifestyle and early menarche. Keywords: Early menarche, Adolescent girls, Sedentary lifestyle, Nutritional Status, Macronutrients
51064	54480	A1F022043	Optimasi Penambahan ISP dan Bubuk Kecombrang pada Pembuatan Sosis Vegan Jamur Tiram dengan Metode SLD: Kajian Sifat Sensori dan Proksimat	Sosis merupakan produk pangan dengan komposisi daging, lemak, bahan pengikat, bahan pengisi, air, garam, dan bumbu-bumbu yang umumnya terbuat dari daging hewani. Namun, banyak dilakukan penggunaan bahan lain dalam pembuatan sosis terutama dari bahan-bahan nabati, seperti jamur tiram dan tahu putih. Penambahan bubuk kecombrang dan ISP dalam pembuatan sosis berfungsi untuk memperbaiki karakteristik dan nilai gizi sosis, terutama untuk karakteristik sensori dan proksimat. Penelitian ini bertujuan untuk mengetahui formula optimum sosis vegan jamur tiram dengan penambahan bubuk kecombrang dan ISP, serta pengaruh masing-masing faktor terhadap karakteristik proksimat dan sensori sosis jamur tiram, dan membandingkan antara sosis kontrol dan formula optimum. Penelitian ini dilakukan dengan menggunakan metode optimasi Simplex Lattice Design (SLD) pada software Design Expert v.13, yang terdiri atas 2 faktor, yaitu konsentrasi bubuk kecombrang dan ISP (Isolated Soy Protein) pada 10 unit percobaan. Selanjutnya akan dilakukan karakterisasi formula terbaik dan kontrol. Untuk data karakteristik sensori dianalisis dengan uji normalitas dan Wilcoxon, sedangkan karakteristik proksimat dengan uji T data bebas menggunakan software SPSS. Hasil penelitian menunjukkan bahwa formula optimum yang direkomendasikan oleh Design Expert v.13 adalah sosis vegan jamur tiram dengan penambahan bubuk kecombrang 0,37% dan ISP 9,63% dengan nilai desirability 0,904 yang menghasilkan kadar protein total 13,26% dan kesukaan keseluruhan secara sensori 3,794. Karakteristik proksimat untuk sosis formula optimum yaitu memiliki kadar air 59,983 ± 0,604%, kadar abu 6,586 ± 0,743%, kadar lemak 11,05 ± 0,256%, kadar karbohidrat by difference 9,122 ± 0,713%, protein terlarut 1,81 ± 0,148%, dan dari hasil sensori oleh 30 panelis semi terlatih, memiliki tingkat kesukaan berupa suka untuk atribut (warna, tekstur, rasa, aroma, flavour kecombrang, dan aftertaste kecombrang), serta berwarna agak kecokelatan, tekstur agak kenyal, rasa agak gurih, aroma yang agak langu, flavour kecombrang agak kuat dan aftertaste kecombrang agak kuat. Terdapat perbedaan pada sosis kontrol dan formula optimum pada karakteristik proksimat (kadar air, kadar lemak, karbohidrat, dan protein terlarut), hedonik (flavour kecombrang, dan aftertaste kecombrang), dan mutu hedonik (tekstur, rasa, aroma, flavour kecombrang, dan aftertaste kecombrang).	Sausage is a food product composed of meat, fat, binders, fillers, water, salt, and seasonings, and is generally made from animal-based meat. However, the use of alternative ingredients, particularly plant-based materials such as oyster mushrooms and tofu, has become increasingly common in sausage production. The addition of torch ginger powder and Isolated Soy Protein (ISP) is expected to improve the nutritional value and quality of vegan sausages, particularly their sensory and proximate characteristics. This study aimed to determine the optimum formulation of oyster mushroom vegan sausage with the addition of torch ginger powder and ISP, to evaluate the effect of each factor on the proximate and sensory characteristics of the sausage, and to compare the optimum formulation with the control sausage. The study employed the Simplex Lattice Design (SLD) optimization method using Design Expert version 13 software. Two formulation factors, namely torch ginger powder and Isolated Soy Protein (ISP), were evaluated through 10 experimental runs. The optimum formulation and control sausage were subsequently characterized. Sensory data were analyzed using the normality test followed by the Wilcoxon test, while proximate data were analyzed using the independent samples t-test with SPSS software. The results showed that the optimum formulation recommended by Design Expert version 13 consisted of 0.37% torch ginger powder and 9.63% ISP, with a desirability value of 0.904, resulting in a total protein content of 13.26% and an overall acceptability score of 3.794. The proximate characteristics of the optimum sausage were 59.983 ± 0.604% moisture content, 6.586 ± 0.743% ash content, 11.05 ± 0.256% fat content, 9.122 ± 0.713% carbohydrate content (by difference), and 1.81 ± 0.148% soluble protein content. Based on sensory evaluation by 30 semi-trained panelists, the optimum sausage was generally rated as liked for all attributes (color, texture, taste, aroma, torch ginger flavor, and torch ginger aftertaste), and was characterized by a slightly brownish color, moderately chewy texture, moderately savory taste, slightly beany aroma, moderately strong torch ginger flavor, and moderately strong torch ginger aftertaste. Significant differences were observed between the control and the optimum formulation in proximate characteristics (moisture, fat, carbohydrate, and soluble protein contents), hedonic attributes (torch ginger flavor and aftertaste), and sensory quality attributes (texture, taste, aroma, torch ginger flavor, and torch ginger aftertaste).
51065	54469	A1F022060	Pengaruh Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) terhadap Karakteristik Fisikokimia, Mikrobiologi, dan Sensori Dawet	Dawet merupakan minuman tradisional khas Indonesia yang selama ini mengandalkan daun suji atau pandan sebagai pewarna alami, sehingga terdapat ruang inovasi yang terbuka untuk menghadirkan variasi warna baru sekaligus meningkatkan nilai fungsional produk. Meningkatnya kesadaran masyarakat terhadap pangan fungsional mendorong inovasi produk berbasis bahan lokal berkhasiat. Bunga telang (Clitoria ternatea L.) mengandung antosianin, flavonoid, dan polifenol dengan aktivitas antioksidan kuat (IC₅₀ 27,75 ppm) serta lebih stabil dalam bentuk bubuk dibandingkan ekstrak cair. Penggunaan bubuk bunga telang sebagai alternatif yang lebih stabil dibandingkan ekstrak cair menawarkan keunggulan dalam hal ketahanan senyawa bioaktif, kemudahan penyimpanan, dan konsistensi dosis produksi. Namun demikian, kajian mengenai penerapan bubuk bunga telang pada dawet khususnya yang menyertakan analisis tekstur instrumental dan uji mikrobiologi belum pernah dilakukan sebelumnya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk bunga telang terhadap karakteristik fisikokimia, sifat mikrobiologi, dan sensori dawet. Rancangan Acak Lengkap satu faktor digunakan dengan empat taraf konsentrasi bubuk bunga telang: 0% (T0), 2% (T1), 4% (T2), dan 6% (T3), masing-masing lima ulangan. Bubuk dibuat dengan metode foam-mat drying. Parameter yang diuji meliputi warna (CIE Lab), tekstur (hardness, springiness, chewiness), aktivitas antioksidan (DPPH), total antosianin, total fenol, Angka Lempeng Total (ALT), serta uji hedonik dan mutu hedonik. Hasil menunjukkan penambahan bubuk bunga telang berpengaruh nyata terhadap seluruh parameter. Nilai L menurun, a* dan b* bergeser ke arah negatif, menghasilkan warna biru-keunguan khas antosianin. Aktivitas antioksidan meningkat dari 48,99% menjadi 57,12% (IC₅₀ turun dari 1.297 menjadi 118 ppm), antosianin meningkat dari 0,32 menjadi 2,35 mg/L, dan total fenol dari 2,72 menjadi 7,61 mg GAE/g. ALT menurun signifikan pada konsentrasi 6%. T3 memperoleh skor hedonik tertinggi pada semua atribut sensori. Konsentrasi 6% merupakan formulasi terbaik dengan nilai fungsional dan penerimaan sensori tertinggi.	Dawet is a traditional Indonesian beverage that has long relied on suji or pandan leaves as natural colorants, leaving room for innovation to introduce new color variations while enhancing the product’s functional value. Growing consumer awareness of functional foods has driven demand for innovation using bioactive local ingredients. Butterfly pea flower (Clitoria ternatea L.) contains anthocyanins, flavonoids, and polyphenols with strong antioxidant activity (IC₅₀ 27.75 ppm) and is more stable in powder form than as a liquid extract. The use of butterfly pea flower powder as a more stable alternative to liquid extract offers advantages in terms of bioactive compound retention, ease of storage, and production dose consistency. However, research on the application of butterfly pea flower powder in dawet particularly incorporating instrumental texture analysis and microbiological testing has not previously been conducted. This study aimed to determine the effect of butterfly pea flower powder addition on the physicochemical characteristics, microbiological properties, and sensory characteristics of dawet. A one-factor Completely Randomized Design was used with four concentration levels of butterfly pea flower powder: 0% (T0), 2% (T1), 4% (T2), and 6% (T3), each with five replications. The powder was produced using the foam-mat drying method. Parameters analyzed included color (CIE Lab), texture (hardness, springiness, chewiness), antioxidant activity (DPPH), total anthocyanin, total phenolic content, Total Plate Count (TPC), and hedonic and quality hedonic sensory tests. Results showed that powder addition significantly affected all parameters tested. L values decreased, while a* and b* values shifted negative, producing the characteristic blue-purple anthocyanin color. Antioxidant activity increased from 48.99% to 57.12% (IC₅₀ decreased from 1,297 to 118 ppm), anthocyanin content rose from 0.32 to 2.35 mg/L, and total phenolic content increased from 2.72 to 7.61 mg GAE/g. TPC decreased significantly at 6% concentration. T3 received the highest hedonic scores across all sensory attributes. The 6% concentration was identified as the optimal formulation, yielding the highest functional value and sensory acceptance.
51066	54479	A1F022099	Hubungan Antara Karakteristik Sensori Menu dengan Tingkat Konsumsi Program Makan Bergizi Gratis (MBG) pada Siswa Sekolah Dasar di Kabupaten Banyumas	Program Makan Bergizi Gratis (MBG) merupakan program strategis pemerintah yang bertujuan meningkatkan status gizi anak usia sekolah melalui penyediaan makanan bergizi di sekolah. Namun, implementasi program masih menghadapi permasalahan tingginya plate waste sebesar 25–30% yang mengindikasikan rendahnya penerimaan menu oleh siswa. Salah satu faktor yang diduga berhubungan dengan tingkat konsumsi tersebut adalah karakteristik sensori makanan. Penelitian ini bertujuan mengidentifikasi karakteristik sensori dan tingkat konsumsi setiap komponen menu MBG, menganalisis hubungan karakteristik sensori dengan tingkat konsumsi, serta menganalisis pengaruh atribut sensori terhadap kategori tingkat konsumsi pada siswa sekolah dasar di Kabupaten Banyumas. Penelitian dilaksanakan pada bulan Desember 2025 hingga Mei 2026 di tiga Satuan Pelayanan Pemenuhan Gizi (SPPG) yang mewakili wilayah perkotaan, pinggir kota, dan perdesaan di Kabupaten Banyumas. Penelitian menggunakan 72 siswa kelas 4–6 sekolah dasar sebagai responden dengan desain repeated measures selama tujuh hari mengikuti siklus menu MBG. Karakteristik sensori diukur menggunakan metode Check-All-That-Apply (CATA) yang mencakup dimensi rasa, tekstur, aroma, warna, dan penampilan, sedangkan tingkat konsumsi diukur menggunakan metode aggregate plate waste. Data dianalisis secara deskriptif, dilanjutkan dengan uji Korelasi Spearman dan Regresi Logistik Ordinal. Hasil penelitian menunjukkan bahwa tingkat konsumsi menu MBG bervariasi antar komponen menu, dengan tingkat konsumsi buah paling tinggi dan sayur paling rendah selama periode penelitian. Hubungan yang signifikan antara karakteristik sensori dan tingkat konsumsi hanya ditemukan pada lauk hewani (atribut keras) dan lauk nabati (atribut lembut), sedangkan komponen nasi, sayur, dan buah tidak menunjukkan hubungan yang signifikan. Hasil Regresi Logistik Ordinal menunjukkan bahwa keberadaan atribut keras pada lauk hewani maupun atribut lembut pada lauk nabati belum terbukti berpengaruh secara signifikan terhadap peluang siswa berada pada kategori tingkat konsumsi tinggi dibandingkan kategori tingkat konsumsi rendah. Secara keseluruhan, temuan penelitian ini menunjukkan bahwa dimensi tekstur merupakan aspek sensori yang memiliki hubungan dengan tingkat konsumsi dan berpotensi menjadi pertimbangan dalam pengembangan menu Program Makan Bergizi Gratis (MBG).	The Free Nutritious Meal Program (MBG) is a strategic government initiative aimed at improving the nutritional status of school-aged children by providing nutritious meals at school. However, its implementation still faces the challenge of high plate waste (25–30%), indicating low acceptance of the meals served by students. One factor presumed to be associated with consumption level is the sensory characteristics of the menu. Therefore, this study aimed to identify the sensory characteristics and consumption levels of each MBG menu component, analyze the relationship between sensory characteristics and consumption levels, and evaluate the influence of sensory attributes on consumption level categories among elementary school students in Banyumas Regency. The study was conducted from December 2025 to May 2026 at three Nutrition Fulfillment Service Units (Satuan Pelayanan Pemenuhan Gizi; SPPGs) representing urban, peri-urban, and rural areas in Banyumas Regency. A total of 72 students from grades 4–6 participated using a repeated-measures design over a seven-day MBG menu cycle. Sensory characteristics were evaluated using the Check-All-That-Apply (CATA) method covering taste, texture, aroma, color, and appearance, while consumption levels were measured using the aggregate plate waste method. Data were analyzed descriptively, followed by Spearman's correlation test and Ordinal Logistic Regression. The results showed that consumption levels varied across menu components, with fruit showing the highest consumption level and vegetables the lowest during the study period. Significant relationships between sensory characteristics and consumption levels were found only for animal-based side dishes (hard texture attribute) and plant-based side dishes (soft texture attribute), whereas rice, vegetables, and fruit showed no significant relationships. Ordinal Logistic Regression indicated that the presence of the hard texture attribute in animal-based side dishes and the soft texture attribute in plant-based side dishes was not proven to significantly increase the probability of students being in the high consumption category compared with the low consumption category. Overall, these findings indicate that the texture dimension is the sensory aspect most closely associated with consumption level and may therefore be considered in the development of menus for the Free Nutritious Meal Program (MBG).
51067	54481	H1C022050	ANALISIS POST MORTEM KEGAGALAN SUMUR PEMBORAN DI CEKUNGAN LAUT TIMOR, NUSA TENGGARA TIMUR	Cekungan Laut Timor merupakan salah satu cekungan hidrokarbon prospektif di Indonesia. Namun, beberapa sumur eksplorasi, yaitu Banli-1, Belalang-1, Manta-1, Mina-1, dan Napoleon-1, belum berhasil menemukan akumulasi hidrokarbon yang bernilai ekonomis. Penelitian ini bertujuan untuk mengetahui sistem petroleum yang berkembang dan menganalisis penyebab kegagalan sumur pemboran melalui pendekatan analisis post mortem. Metode yang digunakan meliputi analisis geokimia menggunakan data Total Organic Carbon (TOC) dan Rock-Eval Pyrolysis, serta interpretasi seismik 2D dan Depth Structure Map (DSM). Hasil penelitian menunjukkan bahwa batuan induk terdiri atas Jurassic Wailuli, Triassic Mt. Goodwin, dan Triassic Sahul Group dengan kandungan material organik berkisar 0,61–2,68 wt.% TOC, didominasi oleh kerogen Tipe III dan sebagian Tipe II/III, serta tingkat kematangan termal yang masih didominasi immature hingga immature–mature. Reservoir utama berupa Jurassic Oebaat, Jurassic Plover, dan Triassic Challis memiliki kualitas yang bervariasi. Batuan penutup regional berupa Cretaceous Nakfunu dan Cretaceous Bathurst Island Group (Wangarlu–Echuca Shoals) memiliki Sealing Number >1 sehingga berfungsi sebagai regional seal yang efektif. Jalur migrasi berkembang melalui sesar dan mekanisme updip migration, sedangkan perangkap utama berupa horst-related anticline. Berdasarkan hasil evaluasi, kegagalan sumur pemboran terutama disebabkan oleh keterbatasan hydrocarbon charge akibat batuan induk yang belum matang, kualitas reservoir yang kurang baik pada sebagian besar sumur, serta ketidaktepatan penempatan target pemboran pada Sumur Banli-1 yang berada pada bagian flank struktur sehingga tidak memotong closure perangkap hidrokarbon.	The Timor Sea Basin is one of the prospective hydrocarbon basins in Indonesia. However, several exploration wells, namely Banli-1, Belalang-1, Manta-1, Mina-1, and Napoleon-1, have not succeeded in finding economically valuable hydrocarbon accumulations. This study aims to evaluate the Sistem petroleum and analyze the causes of drilling well failures through a post-mortem well analysis approach. The methods used include geochemical analysis using Total Organic Carbon (TOC) and Rock-Eval Pyrolysis data, as well as 2D seismic interpretation and Depth Structure Map (DSM). The results show that the source rocks consist of the Jurassic Wailuli, Triassic Mt., and Triassic Sahul Group with organic material content ranging from 0.61–2.68 wt.% TOC, dominated by Type III kerogen and some Type II/III, and the thermal maturity level is still dominated by immature to immature–mature. The main reservoirs consist of Jurassic Oebaat, Jurassic Plover, and Triassic Challis, each with varying quality. The regional cap rock, the Cretaceous Nakfunu and the Cretaceous Bathurst Island Group (Wangarlu–Echuca Shoals), has a Sealing Number >1, thus serving as an effective regional seal. The migration pathway develops through faults and updip migration mechanisms, while the main trap is a horst-related anticline. Based on the evaluation results, the failure of drilling wells was mainly caused by limited hydrocarbon charge due to immature source rocks, poor reservoir quality in most wells, and inaccurate drilling target placement in the Banli-1 Well, which is located on the flank of the structure, thus not intersecting the closure of the hydrocarbon trap.
51068	54482	L1A022031	Distribusi Spasial Mikroplastik Air dan Sedimen di Perairan Waduk Panglima Besar Jenderal Soedirman, Banjarnegara	Mikroplastik merupakan partikel plastik berukuran <5 mm yang terbentuk akibat fragmentasi material plastik melalui proses fisik, kimia, dan biologis. Waduk sebagai ekosistem lentik berpotensi mengakumulasi mikroplastik pada kompartemen air dan sedimen akibat dinamika hidrodinamika serta masukan antropogenik. Penelitian ini bertujuan menganalisis kelimpahan, karakteristik morfologi, jenis polimer, dan hubungan kelimpahan mikroplastik pada air dan sedimen di Waduk PB Soedirman. Sampel air dikumpulkan menggunakan surface trawl dengan plankton net pada 12 stasiun, sedangkan sedimen diambil menggunakan eckman grab. Morfologi mikroplastik dianalisis menggunakan mikroskop stereo SZX7, jenis polimer diidentifikasi dengan Fourier Transform Infrared Spectroscopy (FTIR), dan hubungan kelimpahan dianalisis menggunakan uji korelasi Spearman. Mikroplastik terdeteksi pada seluruh sampel air dan sedimen dengan kelimpahan rata-rata masing-masing 9,30 partikel/m³ dan 1260 partikel/kg. Pada kedua kompartemen, mikroplastik didominasi oleh bentuk fiber, warna hitam dan biru, serta ukuran <300 µm. Polimer yang teridentifikasi pada air meliputi CAB, PES, PVC, PAR, PI, PU, dan polyester, sedangkan pada sedimen meliputi PE, PS, PBT, dan PBD. Analisis korelasi menunjukkan hubungan positif yang sangat lemah dan tidak signifikan antara kelimpahan mikroplastik pada air dan sedimen (p > 0,05). Temuan ini memberikan pemahaman baru mengenai distribusi mikroplastik antar-kompartemen yang penting sebagai dasar pengembangan strategi pemantauan dan mitigasi pencemaran mikroplastik pada ekosistem waduk.	Microplastics are plastic particles smaller than 5 mm formed through the fragmentation of plastic materials by physical, chemical, and biological processes. Reservoirs, as lentic ecosystems, can accumulate microplastics in water and sediment because of hydrodynamic conditions and anthropogenic inputs. This study analyzed the abundance, morphological characteristics, polymer types, and relationship between microplastic abundance in water and sediment at PB Soedirman Reservoir. Water samples were collected using a surface trawl with a plankton net at 12 stations, while sediment samples were collected using an Eckman grab. Microplastic morphology was examined using an SZX7 stereo microscope, polymer types were identified by Fourier Transform Infrared Spectroscopy (FTIR), and the relationship between abundances was evaluated using Spearman’s correlation test. Microplastics were detected in all water and sediment samples, with mean abundances of 9.30 particles/m³ and 1,260 particles/kg, respectively. Both compartments were dominated by fiber-shaped microplastics that were black or blue and smaller than 300 µm. Water samples contained CAB, PES, PVC, PAR, PI, PU, and polyester, whereas sediment contained PE, PS, PBT, and PBD. Correlation analysis indicated a very weak and statistically insignificant positive relationship between microplastic abundance in water and sediment (p > 0.05). These findings provide baseline information for monitoring and mitigation.
51069	54483	L1B022033	Pemberian Pakan Kombinasi Pelet dan Azolla microphylla Terhadap Profil Darah Ikan Nila (Oreochromis niloticus)	Azolla microphylla merupakan tanaman air yang berpotensi sebagai bahan pakan alternatif ikan nila karena kandungan proteinnya yang tinggi, namun pengaruhnya terhadap profil darah ikan nila dalam bentuk segar masih belum banyak diteliti. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian pakan kombinasi pelet dan A. microphylla segar dengan proporsi berbeda terhadap profil darah ikan nila (Oreochromis niloticus). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan, yaitu P1 (100% pelet), P2 (75% pelet + 25% A. microphylla), P3 (50% pelet + 50% A. microphylla), dan P4 (25% pelet + 75% A. microphylla), masing-masing diulang empat kali, selama masa pemeliharaan 30 hari. Parameter yang diamati meliputi total eritrosit, kadar hemoglobin, hematokrit, dan glukosa darah, sedangkan kualitas air dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa pemberian kombinasi A. microphylla segar dan pelet tidak berpengaruh nyata terhadap jumlah eritrosit, tetapi berpengaruh nyata terhadap kadar hemoglobin, hematokrit, dan glukosa darah. Selama pemeliharaan, kualitas air berada pada kisaran suhu 25-27°C, pH 7,1-8,5, oksigen terlarut 3-5,6 mg/L, nitrat 0 mg/L, nitrit 0-0,25 mg/L, dan amonia 2-4 mg/L. Berdasarkan hasil tersebut, dapat disimpulkan bahwa A. microphylla segar dapat digunakan sebagai bahan pakan alternatif dengan kombinasi pelet hingga proporsi 75%, masih mendukung kondisi profil darah selama masa pemeliharaan.	Azolla microphylla is an aquatic plant with strong potential as an alternative feed ingredient for Nile tilapia due to its high protein content, yet its effect on the blood profile of Nile tilapia when fed fresh remains understudied. This study aimed to determine the effect of feeding a combination of pellet and fresh A. microphylla in different proportions on the blood profile of Nile tilapia (Oreochromis niloticus). The research method used a Completely Randomized Design (CRD) with four treatments—P1 (100% pellet), P2 (75% pellet + 25% A. microphylla), P3 (50% pellet + 50% A. microphylla), and P4 (25% pellet + 75% A. microphylla)—each replicated four times over a 30-day rearing period. The parameters observed included total erythrocyte count, hemoglobin level, hematocrit, and blood glucose, while water quality was analyzed descriptively. The results showed that feeding fresh A. microphylla had no significant effect on erythrocyte count, but significantly affected hemoglobin level, hematocrit, and blood glucose. During the rearing period, water quality parameters ranged from 25–27°C for temperature, 7.1–8.5 for pH, 3–5.6 mg/L for dissolved oxygen, 0 mg/L for nitrate, 0–0.25 mg/L for nitrite, and 2–4 mg/L for ammonia. Based on these results, it can be concluded that fresh A. microphylla can be used as an alternative feed ingredient in combination with pellets at a proportion of up to 75%, while still supporting healthy blood profiles during the rearing period.