Technology Reports of Kansai University (ISSN: 04532198) is a monthly peer-reviewed and open-access international Journal. It was first built in 1959 and officially in 1975 till now by kansai university, japan. The journal covers all sort of engineering topic, mathematics and physics. Technology Reports of Kansai University (TRKU) was closed access journal until 2017. After that TRKU became open access journal. TRKU is a scopus indexed journal and directly run by faculty of engineering, kansai university.
Technology Reports of Kansai University (ISSN: 04532198) is a peer-reviewed journal. The journal covers all sort of engineering topic as well as mathematics and physics. the journal's scopes are
in the following fields but not limited to:
Economic growth is a necessary condition in carrying out economic development. Growth is also the main measure of development success. This article aims to predict the effect of Tax DBH, Non-Tax DBH, and investment on economic growth moderated by regional spending in East Kalimantan. We use a quantitative study which is a statistical analysis so that it can be calculated through the MRA. To reveal the study objectives, time-series data for 13 periods were needed. We can conclude that only Non-Tax DBH has a significant effect on economic growth with and without the regional spending interaction. On the other hand, DBH Tax and investment have no real impact on economic growth (both directly and indirectly through the interaction of regional spending). Originality in this article can be seen from the novelty value expressed by the time lag, the object of study, the analysis model, and the empirical findings that are different from other studies.
— Loaf bread contains high carbohydrate and other nutrition; it is easily founded at the retail and supermarket. However, the shelf life of loaf bread is short enough, usually only for 3-4 days, thus there is lots of loaf bread wasted due to expiration. Efforts have been done to extend this shelf life in several ways; one of them was by adding oxygen-absorber active packaging. In this research, the oxygen absorber was prepared from ascorbic acid incorporated into silica. Ascorbic acid is recognized as safe compound for food and even this compound is already used for food additive. Thus, this research was aimed to determine the effect of ascorbic acid as an oxygen absorber to maintain the quality of loaf bread during storage. This research was started by calculating the rate of ascorbic acid absorbed into silica pores. This calculation results were then used as base on silica-ascorbic oxygen absorbers production. Determination of ascorbic acid sorption was began by determine the maximum wavelength of ascorbic acid absorbance. The calculation has been resulted on the highest absorption rate of 0.358 g ascorbic acid/g silica for 20 minutes of immersion. The calculation yielded an absorption rate constant of 0.388 g/g. This absorber was then packed into LDPE (Low Density Polyethylene) plastic, attached inside the package of bread and stored at room temperature (27 ± 2°C). The experiment showed that the oxygen absorber made from corporation of silica-ascorbic acid could maintain the quality of the bread until 7 days in all treatment.
