scholarly journals Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone

2019 ◽  
Vol 278 ◽  
pp. 012031
Author(s):  
R M Harmain ◽  
F A Dali ◽  
R Husain
Keyword(s):  
Katsuwonus Pelamis ◽  
Hedonic Quality

scholarly journals VARIAN IKAN NIKE (Awaous melanocephalus) DAN IKAN CAKALANG (Katsuwonus pelamis) TERHADAP MUTU KERUPUK

2018 ◽  
Vol 5 (2) ◽  
pp. 44
Author(s):  
Desi Arisanti
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Nutritional Content ◽  
Katsuwonus Pelamis ◽  
Hedonic Method ◽  
Average Water ◽  
The Mean ◽  
Processed Form ◽  
Current Utilization

the current utilization of nike fish and tuna is still limited to fresh condition. Crackers are a very popular food by all levels of society. Utilization of nike fish and tuna in processed form with longer shelf life has not been done. Nutritional content of both types of fish is a reason in the selection as a basic ingredient in making crackers. The purpose of this research is to know the formulation of nike fish and tuna to the quality of crackers. The observation parameters in this study are the level of favorite or hedonic method, water content, ash content, bloom and texture analizer. The results showed that the average water content of nike fish crackers and skipjack fish from treatment A1 3.3%, treatment A2 3.29%, A3 3.77%. Mean of ash content at treatment of A1 1,97%, treatment of A2 1,55%, treatment of A3 1,58%. The average of A1 is 283,54%, A2 242,75%, A3 182,23%. and the mean of analyzer analyzer test at A1 1185,6%, A2 708,9%, and A3 783,83%. Based on the results and the discussion that has been done on the quality of crackers, it can be concluded that the best formula and liked by the panelists is formula A1

scholarly journals Comparing Annoyance Potency Assessments for Odors from Different Livestock Animals

Atmosphere ◽  
2019 ◽  
Vol 10 (11) ◽  
pp. 659 ◽  
Author(s):  
Hanns Moshammer ◽  
Dietmar Oettl ◽  
Michael Mandl ◽  
Michael Kropsch ◽  
Lisbeth Weitensfelder
Keyword(s):  
Regression Models ◽  
Important Influence ◽  
European Countries ◽  
Profile Method ◽  
Odor Quality ◽  
Personal Variables ◽  
Polarity Profile ◽  
Hedonic Quality ◽  
The Given

(1) Background: When it comes to estimating the annoyance potency of odors, European countries relate to different guidelines. In a previous study we compared complaint rates for different agricultural odors, but due to different guidelines, the results we obtained are hard to generalize. (2) Methods: We compare our findings on complaint rates to Dutch and German findings on annoyance rates, using diverse regression models. We also discuss whether the use of the polarity profile for hedonic odor quality could improve annoyance potency assessment. This is demonstrated by comparing the graphical profiles of two different odor types (swine and cattle). (3) Results: Official complaint rates are comparable to a percentage of annoyed residents. Confounder variables such as personal variables do not greatly contribute to annoyance. However, individual emission sites also showed an important influence on complaints and hence on annoyance. Considering the hedonic quality of odors via the polarity profile method for improving an annoyance potency assessment cannot be recommended when using the given state of the method. This is particularly true when it comes to the rating of specific odors, as the method then seems to lack reliability. (4) Conclusions: Where data on annoyance rates are lacking, complaint data could be used instead.

scholarly journals Effect of Leaf Extract (Jatropha curcas L.) Towards the Microbiolagic Quality of Layang Fish TPC (Decapterus sp.) At Room Temperature Storage

2021 ◽  
Vol 12 (4) ◽  
pp. 467-472
Author(s):  
Rahim Husain, Et. al.
Keyword(s):  
Jatropha Curcas ◽  
Leaf Extract ◽  
Room Temperature ◽  
Room Temperature Storage ◽  
Main Research ◽  
Jatropha Curcas L ◽  
Preliminary Research ◽  
Hedonic Quality ◽  
Temperature Storage

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.

scholarly journals Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel

2019 ◽  
Vol 3 (1) ◽  
pp. 23-28
Author(s):  
Sahrial Hafids ◽  
Silvi Leila Rahmi ◽  
Annida Rani Chairunisah
Keyword(s):  
Paired Comparison ◽  
Ice Cream ◽  
Melting Time ◽  
Low Fat ◽  
Fruit Peel ◽  
Organoleptic Evaluation ◽  
B Values ◽  
Dragon Fruit ◽  
Hedonic Quality

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar).   Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.  

Virtual Reality for Industrial Application - The Influence of Presence and its Relation to Usability and User Experience

2016 ◽  
Vol 1140 ◽  
pp. 537-544 ◽  
Author(s):  
Jennifer Brade ◽  
Mario Lorenz ◽  
Philipp Klimant ◽  
Franziska Pürzel ◽  
Matthias Putz
Keyword(s):  
Virtual Environments ◽  
User Experience ◽  
Positive Influence ◽  
Economic Benefits ◽  
Negative Effects ◽  
Pilot Studies ◽  
Mobile Navigation ◽  
Virtual And Augmented Reality ◽  
Hedonic Quality

Virtual and augmented reality are two big buzzwords in the industrial context and they are increasingly used. A main argument for the use of virtual techniques are their economic benefits, which are confirmed by pilot studies. However there is a research gap on how virtual techniques influence the user. This study addresses the impacts of virtual environments on presence, usability and user experience compared to a real environment. Therefore two groups of participants take part in a geocaching tour through the real or virtual city center of Chemnitz and rate the presence of the environment as well as the usability and user experience of a mobile navigation application. The results of 60 participants show that there are general differences between the environments and verify the strengths and weaknesses of virtual environments: Virtual techniques have a positive influence on the user, like a more engaging experience and a perceived higher hedonic quality of the product. Beside these benefits the negative effects have to be considered too, because they influence the ratings of the user. This study shows the potential of virtual techniques for the user and also the deficits, that need to be improved.

scholarly journals Progressing the construct of enjoyment: conceptualizing enjoyment as a proactive process

2021 ◽  
Vol 2 (1) ◽  
Author(s):  
Masato Kawabata ◽  
Clifford J. Mallett
Keyword(s):  
Relevant Literature ◽  
Future Research ◽  
True Nature ◽  
The Public ◽  
Conceptual Clarity ◽  
Future Research Directions ◽  
Positive Feelings ◽  
The Individual ◽  
Hedonic Quality

AbstractEnjoyment is an important psychological construct in many life domains. Despite the importance of the construct, conceptual clarity in what enjoyment is remains elusive. The elusive understanding of enjoyment is probably caused by conceptual ambiguity of the construct and a confusion in the public usage between hedonic and eudaimonic qualities of positive feelings. The hedonic quality of positive feelings (e.g., fun) reflects the simple attainment of desires; whereas the eudaimonic quality of positive feelings (e.g., joy) reflects fulfilling or realizing one’s true nature through full functioning of one’s ability. To better understand this important construct of enjoyment, we conducted a focused review of relevant literature. In the first section, relevant literature was reviewed to identify conceptual ambiguities contributing to why enjoyment has remained an elusive construct in research. In the second section, an operational conceptualization of enjoyment was proposed from integrative perspectives to overcome the identified issues. We proposed operationally conceptualizing enjoyment as a proactive behavioral and psychological process towards the eudaimonic or hedonic qualities of positive feelings. In this process, the individual appraises the situation in a positive way and commits oneself to savoring the situation and engaging in the task to have positive feelings of joy and fun. We explained why the operational conceptualization is important and useful from theoretical, empirical, and practical perspectives. In doing so, we also proposed possible future research directions with the operational conceptualization of enjoyment.

scholarly journals Uji Coba Produk Nugget Berbahan Dasar Ikan Cakalang (Katsuwonus Pelamis) dengan Penambahan Tepung Daun Kelor (Moringa Oleifera L)

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Henry Winnarko ◽  
Yogiana Mulyani
Keyword(s):  
Moringa Oleifera ◽  
Green Moss ◽  
Skipjack Tuna ◽  
Tuna Fish ◽  
Katsuwonus Pelamis ◽  
Average Value ◽  
Fish Meat ◽  
Food Management ◽  
Hedonic Quality ◽  
Sensory Tests

Cakalang fish nuggets is a product of skipjack fish meat with dough and coating to maintain its quality. To increase the nutritional content of nuggets by adding Moringa leaf flour. The specific objectives of this study are to describe the development of skipjack-based nugget recipes by adding Moringa leaf flour, to apply skipjack tuna and Moringa leaf flour recipes, and to describe the results of sensory tests on tuna fish nugget recipes by adding Moringa leaf flour. This research was conducted at Balikpapan. This study involved 25 students majoring in Food Management as panellists. Based on the results of the hedonic test, the panellists stated that the formula 2 product with the addition of 10% Moringa flour in the production of skipjack tuna with an average value (3.97), which means panelists like it. Based on the hedonic quality test, it was concluded that the highest average results obtained in formula 3 with the addition of moringa leaf flour as much as 15% in the colour aspect (4.72) which states very green moss, in the addition of Moringa leaf flour as much as 15% in the aspect of aroma (3.96) which states scented Moringa leaves, the addition of Moringa leaf flour as much as 15% in the aspect of texture (4.04) which states solid textured, and the addition of Moringa leaf flour as much as 15% in the aspect of taste (4.20) which states savory and tastes of Moringa leaves. The suggestion for this research is the need to make labels and packaging for cakalang fish (katsuwonus pelamis) based nugget products with the addition of moringa leaf flour (moringa oleifera l) so that it can be directly marketed to the public.Keywords: Nugget, Skipjack Fish, Moringa Leaf FlourABSTRAKNugget ikan cakalang adalah produk daging ikan cakalang dengan adonan dan pelapis untuk mempertahankan kualitasnya. Untuk meningkatkan kandungan gizi nugget dengan menambahkan tepung daun kelor. Tujuan khusus penelitian ini adalah mendeskripsikan pengembangan resep nugget berbahan dasar ikan cakalang dengan penambahan tepung daun kelor, mempraktekkan resep nugget ikan cakalang dan tepung daun kelor, dan mendeskripsikan hasil uji sensori terhadap resep nugget ikan cakalang dengan penambahan tepung daun kelor. Penelitian ini menggunakan jenis penelitian kuantitatif dengan menggunakan metode eksperimental. Penelitian ini melibatkan 25 mahasiswa jurusan tata boga sebagai panelis. Hasil uji hedonik disimpulkan bahwa produk Formula 2 dengan penambahan tepung kelor 10% pada pembuatan nugget ikan cakalang dengan nilai rata-rata (3.97) yang berarti panelis suka. Berdasarkan uji mutu hedonik, disimpulkan bahwa hasil rata-rata tertinggi yang didapatkan pada formula 3 dengan penambahan tepung daun kelor sebanyak 15% pada aspek warna (4.72) yang menyatakan sangat berwarna hijau lumut, pada penambahan tepung daun kelor sebanyak 15% pada aspek aroma (3.96) yang menyatakan beraroma daun kelor, pada penambahan tepung daun kelor sebanyak 15% pada aspek tekstur (4.04) yang menyatakan bertekstur padat ,dan penambahan tepung daun kelor sebanyak 15% pada aspek rasa (4.20) yang menyatakan gurih dan berasa daun kelor. Saran untuk penelitian ini adalah perlunya pembuatan label dan kemasan untuk produk nugget berbahan dasar ikan cakalang (katsuwonus pelamis) dengan penambahan tepung daun kelor (moringa oleifera l) sehingga dapat langsung dipasarkan kepada masyarakat .Kata Kunci: Nugget, Ikan Cakalang, Tepung Daun Kelor

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