ABSTRACT Urea accounts for over 50% of global nitrogen fertilizer use, yet its efficiency is limited by rapid dissolution and nitrogen losses through volatilization, leaching, and gaseous emissions. This review systematically analyzes 34 peer‐reviewed studies on coating‐engineered controlled‐release urea fertilizers, selected through a Scopus‐based search and evaluated using a six‐criterion methodological framework. Approximately 41% of studies exhibit low risk of bias, while 59% are moderate, indicating generally robust but heterogeneous evidence. Most systems employ granular urea (2.5–5.0 mm) with coating thicknesses of 40–170 μm, achieving release durations from 20 to 150 days. Diffusion‐controlled release dominates (> 70%), while swelling‐ and degradation‐assisted mechanisms occur mainly in biopolymer‐based coatings. Compared with uncoated urea, coated systems reduce ammonia volatilization by 30%–90% and nitrate leaching by 40%–90%. However, only 30%–40% of studies include field validation, and fewer than 15% assess mechanical durability. The findings demonstrate that coating integrity, permeability evolution, and process control are more critical than coating thickness alone. Persistent gaps in standardized testing, scale‐up validation, and life‐cycle assessment limit comparability and practical implementation. This review provides a mechanistic framework to guide the design of efficient and sustainable controlled‐release urea fertilizers.
This study aimed to evaluate the quality of milk produced by Peranakan Friesian Holstein (PFH) cows at Moosa Edufarm, Solok Regency, West Sumatra. Six fresh milk samples from cows at different lactation stages were analyzed for the boiling test (protein stability), total solids (TS), solid nonfat (SNF), protein content, and lactose content. TS and SNF were measured using the gravimetric method, while protein and lactose were analyzed using a Lactoscan device. The results indicated that all milk samples were negative for coagulation in the boiling test, indicating casein stability and freshness. The average TS content was 18.95 ± 4.37% and SNF was 14.45 ± 3.76%, both exceeding the minimum standards set by the Indonesian National Standard (SNI 3141.1-2011). The average protein content was 2.84 ± 0.14%, with the SNI minimum standard of 2.8%. The average lactose content was 4.25 ± 0.21%, within the normal range according to the literature. Variation in results among samples was influenced by feeding regime, lactation stage, cow health, age and post-milking handling. Overall, the milk produced met national quality standards and was suitable for direct consumption and processing into dairy products.
This study reveals the use and negotiation of base alus (BA) and base jamaq (BJ) speech codes in the family, social, economic, and institutional spheres, and describes their sociopragmatic functions and the factors that influence their shifts. The method used was qualitative with an ethnographic approach to communication based on Dell Hymes' SPEAKING model. Data was collected through observation and interviews, analysed through reduction, presentation and conclusion drawing, and validated through triangulation and member checking. The results of the study found that BA persisted as a polite form of speech among the aristocracy in family and social circles. In the economic sphere, BJ–BA is chosen based on social status and closeness, while also regulating the "address of speech". In institutional settings, formal positions can transcend customary norms; the head of a jajar karang school is often addressed as BA, and interactions between teachers and the headmaster tend to use the BA form of address as a sign of respect. Among the younger generation, the use of BA has declined due to the influence of Indonesian and popular language, but it remains prevalent among aristocratic families and institutions that uphold politeness. This study reinforces communication ethnography by positioning code selection as a negotiation of relational power. The uniqueness of this study lies in its cross-domain mapping that links traditional hierarchy and professional hierarchy in the practice of speaking the Sasak language.
Asuransi jiwa dwiguna merupakan produk asuransi yang memberikan dua manfaat, yaitu perlindungan jiwa jika tertanggung meninggal dalam masa polis, serta pembayaran sejumlah dana jika tertanggung masih hidup hingga akhir kontrak. Dalam penelitian ini dilakukan perhitungan cadangan premi menggunakan metode Premium Sufficiency, yaitu metode yang memperhitungkan biaya operasional seperti biaya penutupan polis, biaya pemeliharaan premi, dan biaya pengumpulan premi dalam perhitungan premi kotor. Penelitian dilakukan pada data nasabah PT. Bhineka Life Regional Padang tahun 2023 dengan menggunakan Tabel Mortalitas Indonesia 2019 dan tingkat suku bunga 6%. Hasil menunjukkan bahwa cadangan premi meningkat setiap tahun dan pada akhir masa pertanggungan nilainya melebihi uang pertanggungan. Hal ini disebabkan oleh akumulasi premi dan perhitungan biaya yang dimasukkan sejak awal kontrak. Metode ini memberikan gambaran realistis mengenai kecukupan dana bagi perusahaan asuransi.
Kedelai merupakan salah satu komoditi pangan terbesar di Indonesia, salah satu olahan kedelai yang menjadi menu harian masyarakat Indonesia adalah tempe. Tempe adalah salah satu makanan tradisional yang memiliki kandungan gizi yang baik dan hampir semua kalangan umur dapat mengkonsumsi tempe. Masalah yang sering muncul bahwa tempe tidak dapat bertahan lama setelah di beli di pasar. Kualitas tempe yang kurang baik sehingga mempengaruhi rasa tempe pada saat di konsumsi. Kualitas tempe yang kurang bagus biasanya disebabkan oleh cuaca yang tidak menentu pada saat proses fermentasi dan masa penyimpanan yang pendek. Hal tersebut dapat meningkatkan terjadinya food lost and waste (FLW). FLW sendiri adalah terjadinya kehilangan dan pemborosan pangan, sehingga pentingnya pemantau terhadap FLW untuk meningkatkan ketahanan pangan dan mengurangi perubahan iklim. Dengan mengukur dan memantau parameter suhu dan kelembapan secara real time. Dengan mengintegrasikan teknologi IOT seperti sensor DHT 11 untuk mengukur suhu dan kelembapan., sehingga fermentasi tempe itu berada pada suhu yang stabil dan fermentasi berjalan maksimal. Selain itu juga karena berbassi IOT maka monitoring untuk suhu pada alat ini bisa di monitoring via smartphone secara realtime dengan syarat terkoneksi internet. Pada aplikasi monitoring terdapat interface yang menampilkan suhu dan kelembapan pada saat itu juga dan terdapat bottom untuk menyalakan atau mematikan lampu dan kipas secara manual.
