scholarly journals QUANTITATIVE DESCRIPTIVE ANALYSIS METHODOLOGY FOR THE DETERMINATION OF THE OPTIMUM MONTH FOR CONSUMPTION OF DAYLILIES (Hemerocallis SPP.).

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 875e-875
Author(s):  
A.N. Pollard ◽  
P.C. Coggins ◽  
C.E. Coker ◽  
P.R. Knight
Keyword(s):  
Descriptive Analysis ◽  
Food Service ◽  
Early Morning ◽  
Sensory Attributes ◽  
Quantitative Descriptive Analysis ◽  
Analysis Methodology ◽  
Significant Difference ◽  
Quantitative Descriptive ◽  
Descriptive Language

There are over 30,000 named daylily cultivars in existence today. Ancient Chinese used the plant for nutritive and medicinal qualities. The Greek name Hemerocallis means beautiful for a day. Daylilies demonstrate potential in food service due to the range of color, fragrance, flavor, and textural varieties. The objective was to quantify by descriptive analysis the attribute descriptors for two edible daylily cultivars, i.e., `Rosie Meyer' and `Siloam Powder Pink' and to provide data indicating optimum month for consumption of these two cultivars of daylilies. Blooms were harvested during early morning hours over 5 months (May to September). Six panelists were trained utilizing Quantitative Descriptive Analysis for 6 months on the sensory attributes of `Rosie Meyer' and `Siloam Powder Pink' cultivars. Training consisted of determining attribute categories as well as intensity ratings for references. Attribute categories included appearance, odor/scent, handfelt texture, oral texture, basic taste(s), flavor, mouth feeling factors, and chew rate. Results showed attribute categories with descriptors for `Siloam Powder Pink' as odor/scent, flavor, mouth feeling factors, and oral texture as having a significant difference (P < 0.05) for the evaluation months. `Rosie Meyer' demonstrated significant differences (P < 0.05) for the evaluation months in attribute categories for appearance, odor/scent, flavor, oral texture, and mouth feeling factors. The optimum month for consumption of `Rosie Meyer' was September (P < 0.05); `Siloam Powder Pink' was July (P < 0.05). These results provide a descriptive language for daylily (Hemerocallis sp.) cultivars `Rosie Meyer' and `Siloam Powder Pink'. The optimum month for consumption to obtain the fullest range of desirable attributes will provide the food and horticultural industry with added information by which to market these cultivars.

scholarly journals QUANTITATIVE DESCRIPTIVE ANALYSIS METHODOLOGY FOR THE DETERMINATION OF THE OPTIMUM MONTH FOR CONSUMPTION OF DAYLILIES (HEMEROCALLIS SPP.)

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 513E-514
Author(s):  
A.N. Pollard ◽  
P. Coggins ◽  
P.R. Knight ◽  
C.E. Coker
Keyword(s):  
Descriptive Analysis ◽  
Early Morning ◽  
Sensory Attributes ◽  
Quantitative Descriptive Analysis ◽  
Analysis Methodology ◽  
Significant Difference ◽  
Quantitative Descriptive ◽  
The Ancient Chinese ◽  
Descriptive Language

There are >52,000 cultivars of daylilies (Hemerocallis spp.), some of which the ancient Chinese used for nutritional and medicinal purposes. Daylilies have tremendous potential in foodservice due to the range of color, fragrance, flavor, and textural varieties. The objective was to quantify by descriptive analysis the attribute descriptors for two edible daylily cultivars; that is, `Rosie Meyer' and `Siloam Powder Pink,' and to provide data indicating the optimum month for consumption of these two cultivars of daylilies. Blooms were harvested during early morning hours over 5 months (May through September). Six panelists were trained to use Quantitative Descriptive Analysis for 6 months on the sensory attributes of `Rosie Meyer' and `Siloam Powder Pink' cultivars. Training consisted of determining attribute categories as well as intensity ratings for references. Attribute categories included appearance, odor/scent, handfelt texture, oral texture, basic taste(s), flavor, mouthfeel factors, and chew rate. Results showed attribute categories with descriptors for `Siloam Powder Pink' as odor/scent, flavor, mouthfeel factors, and oral texture as having a significant difference (P < 0.05) for the evaluation months. `Rosie Meyer' demonstrated significant differences (P < 0.05) for the evaluation months in attribute categories for appearance, odor/scent, flavor, oral texture, and mouthfeel factors. The optimum month for consumption of `Rosie Meyer] was September (P < 0.05); for `Siloam Powder Pink,' it was July (P < 0.05). These results provide a descriptive language for daylily cultivars `Rosie Meyer' and `Siloam Powder Pink.' The optimum month for consumption to obtain the fullest range of desirable attributes will provide the food and horticultural industries with added information by which to market these cultivars.

scholarly journals EFEKTIVITAS BALI GO LIVE SEBAGAI MEDIA PROMOSI DIGITAL PARIWISATA BALI

Jurnal IPTA ◽  
2019 ◽  
Vol 7 (1) ◽  
pp. 16
Author(s):  
Ni Luh Putu Septiani ◽  
I Nyoman Sudiarta ◽  
Putu Agus Wikanatha Sagita
Keyword(s):  
Sampling Method ◽  
Descriptive Analysis ◽  
Validity And Reliability ◽  
Epic Model ◽  
Quantitative Descriptive Analysis ◽  
Analysis Technique ◽  
Effectiveness Measurement ◽  
Quantitative Descriptive ◽  
Model Approach

The purpose of this research is to know the effectiveness of using Bali Go Live Channel as media promotion digital of Bali Tourism by using EPIC Model approach. Effectiveness measurement is done by obtaining value of empathy dimension, persuation dimension, impact dimension, and communication dimension from digital promotion conducted by Bali Go Live Channel to know how effective promotion is done. Determination of samples in this study using accidental sampling method as much as 100 respondents tourists. Data collection techniques used questionnaires and interviews. Data analysis technique in this research is quantitative descriptive analysis, validity and reliability analysis, simple tabulation analysis, and EPIC Model analysis. From the results of quantitative descriptive analysis can be seen that the measurement of dimensions empathy, dimension persuasion, dimension impact, and dimension communication entered in the range of effective scale. The results of this study show the use of Bali Go Live Channel as a digital promotion media of Bali tourism declared effective. This is shown from the EPIC Rate of 3.98 which fall into the effective category.

scholarly journals PENGARUH PENGUASAAN PSIKOLOGI PEMBELAJARAN TERHADAP PENINGKATAN KOMPETENSI GURU PENDIDIKAN AGAMA ISLAM

2017 ◽  
Vol 2 (02) ◽  
pp. 191-199
Author(s):  
Mustahidang Usman ◽  
Nurhidaya M
Keyword(s):  
Descriptive Analysis ◽  
Islamic Education ◽  
Sample Population ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Effective Learning ◽  
Teacher Competency ◽  
Quantitative Descriptive ◽  
Method Approach

ABSTRAK Jenis penelitian adalah penelitian Survey dengan pendekatan metode kuantitatif dengan mengeksplorasi data dilapangan dengan metode analisis deskriktif kuantitatif. Mengingat bahwa populasi guru di sekolah ini kurang dari 100 orang guru maka penetapan sampel pada penelitian ini adalah sampel populasi atau keseluruhan dari populasi yaitu 18 guru.  Hasil penelitian ini menunjukkan bahwa Penguasaan psikologi pembelajaran terhadap peningkatan kompetensi guru Pendidikan Agama Islam di SMA Muhammadiyah Sungguminasa Kabupaten Gowa yaitu Bahwa penguasaan psikologi pembelajaran, mulai dari memahami siswa sebagai pelajar, memilih metode yang sesuai keadaan peserta didik, membantu peserta didik yang kesulitan dalam belajar dan lain sebagainya , sangat dituntut untuk dimiliki oleh seorang guru, agar seorang guru dapat menciptakan suasana pembelajaran yang kondusif dan efektif. Tingkat kompetensi guru Pendidikan Agama Islam di SMA Muhammadiyah Sungguminasa Kabupaten Gowa yaitu sudah baik, terbukti dari pemahaman guru tersebut tentang 4 rana kompetensi ( paedagogik, sosial, kepribadian, dan profesional) yang cukup luas dan penilaian dari rekan-rekan guru tentang kompetensi yang dimilikinya yang mencapai 97,2 % atau 16 orang guru menjawab baik. Kata Kunci : Psikologi  Pembelajaran Kompetensi Guru  ABSTRACT The type of research was survey research with quantitative method approach by exploring field data with quantitative descriptive analysis method. Given that the teacher population in this school was less than 100 teachers then the determination of the sample in this study was the sample population or the entire population of 18 teachers. The results of this study indicate that the mastery of learning psychology on improving the competence of teachers of Islamic Education in SMA Muhammadiyah Sungguminasa Gowa District that was mastery of learning psychology, ranging from understanding students as students, choosing methods appropriate to the state of learners, helping learners who have difficulty in learning and etc., was required to be owned by a teacher, so that a teacher can create a conducive and effective learning atmosphere. The level of competence of teachers of Islamic Education in SMA Muhammadiyah Sungguminasa Gowa District was good, proven from the teacher's understanding of the 4 broadest range of competence (paedagogic, social, personality, and professional), and the assessment from the teachers about their competence reached 97.2% or 16 teachers answered well. Keywords: Psychology of Teacher Competency Learning

scholarly journals A practical application of sensory and rheological measurement in the development of fish pâté quality attributes

2020 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Jasmina Ranilović ◽  
Josip Bebek ◽  
Helena Tomić - Obrdalj ◽  
Davorka Gajari ◽  
Tanja Cvetković
Keyword(s):  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Commercial Fish ◽  
Rheological Measurement ◽  
Texture Profile ◽  
Surface Plasticity ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Quantitative Descriptive ◽  
Laboratory Prototype

The flavor and texture of fish pâté are the most important attributes for consumers. The aim of the study was to analyze and compare commercial fish pâté with a laboratory prototype by combining sensory and rheological measurements. Quantitative Descriptive Analysis and Texture profile were established by expert sensory panelists, while the texture was additionally examined through rheological measurement. The results show a statistically significant difference between samples in relation to four flavor characteristics (color, fish odor, flavor saltiness, p &lt; 0.05) and five texture characteristics (surface, plasticity, spreadability, density, graininess, p &lt; 0.05). Regarding texture profile, the commercial fish pâté showed firmer density, and spreadability than does the laboratory prototype. Sensory and rheological data for both samples were highly positively correlated. Although the laboratory prototype has reached a certain level of desirable characteristics of fish pate (color, taste, spices) the acceptability of the observed differences in texture should be examined on a representative sample of consumers.

scholarly journals Analisis Konsentrasi Spasial dan Strategi Pengembangan Industri Kecil di Jawa Timur

2017 ◽  
Vol 4 (1) ◽  
pp. 58
Author(s):  
Nurul Ma'rifatus Sa'diyah ◽  
Siti Komariyah ◽  
Anifatul Hanim
Keyword(s):  
Analytical Hierarchy Process ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Strategy Of Development ◽  
Small Industry ◽  
Quantitative Descriptive ◽  
Small Industries ◽  
Hierarchy Process

This study aims to determine the location of the concentration of industry in East Java and determines the development strategyof small industry in East Java. In this study using quantitative descriptive analysis tools and Analytical Hierarchy Process(AHP). Based on the results of this research is that the location of concentration of small industries in East Java, contained infour district/city namely: Tulungagung, Malang, Blitar and Bondowoso. In the determination of strategy of development ofsmall industries in order of priority to consider the overall criteria (training, financing, partnerships, technology) weconcluded the first priority of increased promotion, differentiation of products, improving the quality of human resources andthe expansion of the market.

scholarly journals AVALIAÇÃO DA QUALIDADE SENSORIAL DE SUCO DE MARACUJÁ-AMARELO ( Passiflora edulis var. flavicarpa) SUBMETIDO À PASTEURIZAÇÃO E ARMAZENAMENTO

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
DELCIO SANDI ◽  
JOSÉ BENÍCIO PAES CHAVES ◽  
JUNE FERREIRA MAIA PARREIRAS ◽  
ANTÔNIO CARLOS GOMES DE SOUZA ◽  
MARCO TÚLIO COELHO DA SILVA
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Passion Fruit ◽  
Sensory Characteristics ◽  
Juice Quality ◽  
Passiflora Edulis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Yellow Passion Fruit

Usou-se a Análise Descritiva Quantitativa (ADQ) para avaliar as características sensoriais de suco de maracujá-amarelo ( Passiflora edulis var. flavicarpa), submetido a três binômios de pasteurização (85oC/27s, 80oC/41s, 75oC/60s) e armazenamento por 120 dias sob duas temperaturas (25 ± 5oC e 5 ± 1oC). As características sensoriais (homogeneidade da cor, cor laranja, aroma característico, aroma floral, aroma doce, sabor característico, sabor estranho, sabor oxidado, sabor cozido, gosto doce e gosto amargo) foram apresentadas por meio de perfis sensoriais, junto com a descrição dos atributos sensoriais e a definição de referências para treinamento dos julgadores. Não foram detectadas diferenças significativas para a maioria das características sensoriais entre as amostras, considerando apenas os binômios de tempo-temperatura de pasteurização. Durante o armazenamento, as amostras pasteurizadas a 85oC/ 27s apresentaram as menores alterações nas características sensoriais estudadas. A pasteurização a 75oC/60s mostrou-se prejudicial, principalmente para as características de cor, aroma doce, aroma característico, aroma floral e sabor característico. O armazenamento sob refrigeração apresentou melhor tendência para a manutenção das características de qualidade sensorial do suco de maracujá. SENSORY QUALITY OF YELLOW PASSION FRUIT JUICE (Passiflora edulis var. flavicarpa) UNDER PASTEURIZATION AND STORAGE Abstract Quantitative descriptive analysis (QDA) was used to evaluate the sensory characteristics of yellow passion fruit juice ( Passiflora edulis flavicarpa) submitted to three pasteurization binomial (85oC/27s, 80oC/41s, 75oC/60s) and stored for 120 days under two different temperatures (25±5oC e 5±1oC). The sensory characteristics (color homogeneity, orange color, typical aroma, floral aroma, sweet aroma, typical flavor, off flavor, oxidized flavor, cooked flavor and sweet and bitter tastes) are presented by sensory profiles with the description of sensory attributes and reference definitions to train the judges. The results show that the pasteurization had different effects on the juice sensory attributes. However, it was not found significant differences for most of the sensory characteristics when the different time-temperature binomial of the juice pasteurization were compared. During the storage, the passion fruit juice pasteurized at 85oC/27s presented the lowest changes on the sensory attributes. The pasteurization at 75oC/60s was harmful mainly to the color characteristics, sweet aroma, characteristic aroma, floral aroma and typical flavor. Storage under refrigeration tended to keep the best juice quality characteristics.

scholarly journals PERFIL SENSORIAL DE EXTRATO HIDROSSOLÚVEL DE SOJA ( Glicine Max L. Merril) COMERCIAL ADOÇADO COM SACAROSE E COM SUCRALOSE

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
EDUARTO HIDEKI TASHIMA ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO
Keyword(s):  
Descriptive Analysis ◽  
Maximum Intensity ◽  
Sensory Profile ◽  
Soy Milk ◽  
Quantitative Descriptive Analysis ◽  
Intensity Parameters ◽  
Significant Difference ◽  
Quantitative Descriptive

Foram comparados o perfil sensorial e curvas tempointensidade de doçura de extratos hidrossolúveis de soja comerciais, adoçados com sacarose (versão tradicional) e com edulcorante sucralose (versão “light”). A Análise Descritiva Quantitativa evidenciou que a percepção dos atributos cor creme, aroma de baunilha, aroma de soja, sabor de baunilha, sabor de soja, doçura e viscosidade foi significativamente superior para a amostra com sacarose (p≤0,05). Não foi verificada diferença significativa entre as amostras quanto ao atributo homogeneidade. Os parâmetros da curva tempointensidade Imax, Área e Ttot para a amostra adoçada com sacarose foram de forma significativa superiores. O tempo para atingir a intensidade máxima (TImax) de doçura da sucralose no “leite” de soja é maior, ou seja, demora mais para ser percebida. SENSORY PROFILE OF COMMERCIAL HIDROSSOLUBLE SOY EXTRACT (Glicine Max L. Merril) SWEETENED WITH SUCROSE AND SUCRALOSE Abstract The sensorial profile and time-intensity curves of sweetness of commercial hidrossoluble soy extracts, sweetened with sucrose (traditional version) and edulcorant sucralose (light version) were compared. The Quantitative Descriptive Analysis evidenced that the perception of the attributes cream color, vanilla aroma, soy aroma, vanilla flavor soy flavor, sweetness and viscosity was significantly superior to the sample with sucrose (p≤0,05). It was not found significant difference between the samples for homogeneity. The curves time-intensity parameters, Imax, Area and Ttot, for the sample sweetened with sucrose were superior in a significant form. The time to reach the maximum intensity (TImax) of sucralose sweetness in soy “milk” is higher, or either, it takes more time to be perceived.

scholarly journals Determination of Genetic Diversity of Four Guppy Strains Using the Random Amplified Polymorphic DNA-PCR

2021 ◽  
pp. 1-8
Author(s):  
Riva Hafidah ◽  
Ayi Yustiati ◽  
Yuniar Mulyani ◽  
Ibnu Bangkit Bioshina Suryadi
Keyword(s):  
Genetic Diversity ◽  
Random Amplified Polymorphic Dna ◽  
Descriptive Analysis ◽  
Similarity Index ◽  
Quantitative Descriptive Analysis ◽  
Rapd Pcr ◽  
Result Show ◽  
Pcr Method ◽  
Quantitative Descriptive

This research aims to determine genetic diversity of four strains guppy, respectively are japan blue double sword (JBD), japan blue tiger double sword (JBTD), blue moscow (BM), and panda guppy (PG) with RAPD-PCR method. The obtained genetic diversity data is used as guide reference for hybridization between four strains. The research was conducted in September 2020 to April 2021 with explorative methods and in qualitative and quantitative descriptive analysis. The research was carried out in biotechnology Laboratory, Fishery and Marine Sciences Faculty and Central Laboratory,Padjadjaran University, Indonesia.Strains of JBD, JBTD, BM obtained fromCilengkrangSubdistrict, Bandung and PG strain obtained from Parung market, Bogor. Primary OPA-03 (AGTCAGCCAC) is used for standard parameters to interpret genetic diversity among four strains of guppy. Based on results, amplification with OPA-03 primary visualize 25 bands that include five polymorphic bands and 20 monomorphic bands. The phylogenetic tree result show that there are two relationship groups. The first group are JBD, JBTD, and BM with similarity index in the range of 80-89%The first group consist two sub groups of relationship. The first sub group are JBD and JBTD with similarity index of 89%. The second sub group is BM with similarity index of 80%. The second group isPG with similarity index of 65.5%.

scholarly journals Perhitungan harga pokok produksi berdasarkan metode Full Costing untuk penetapan harag jual produk pada CV. Silvi MN Paradilla Parengan

Owner ◽  
2022 ◽  
Vol 6 (1) ◽  
pp. 632-647
Author(s):  
Laras Sukma Arum Melati ◽  
Guntur Saputra ◽  
Faridatun Najiyah ◽  
Fitria Asas
Keyword(s):  
Descriptive Analysis ◽  
Production Costs ◽  
Selling Price ◽  
Quantitative Descriptive Analysis ◽  
Basic Product ◽  
Cost Of Production ◽  
Quantitative Descriptive ◽  
The Cost

The problem that becomes the background of this research is in determining the selling price of a basic product that is used is the calculation of the cost of production, which is a way to take into account the determination of cost elements into the cost of the product and the selling price that is set must be able to determine all costs that produce long term profit. Based on the determination of the correct product cost of a product, it will be able to reduce uncertainty in determining the selling price. The purpose of this study is to find out how to calculate the cost of production based on the full costing method for determining the selling price of the product. In determining the selling price of the product, the selling price method is used based on cost-plus pricing. Cost plus pricing is the determination of the price by adding a certain amount (percentage) of the selling price or cost as profit. The method used in this study is quantitative descriptive analysis method, the results of this study indicate that there are advantages in calculating the cost of goods manufactured based on the Full Costing method and to be able to determine the cost of goods sold, the production costs must be calculated at the beginning of each month based on the previous period's sales report.

Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys

2010 ◽  
Vol 16 (1) ◽  
pp. 19-29 ◽  
Author(s):  
M.M. González ◽  
C. de Lorenzo ◽  
R.A. Pérez
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Discrimination Power ◽  
Quantitative Descriptive Analysis ◽  
Satisfactory Description ◽  
Analysis Application ◽  
Quantitative Descriptive

In this work a methodology to evaluate the sensory properties of honeys has been developed. The sensory analysis was carried out by means of a quantitative descriptive analysis (QDA) method, based on several reference scales, for the coverage of the designed range for each descriptor. The peculiarity of this sensory analysis is that the reference scales have been constituted by common foodstuffs agreed upon by consensus of the panel. The main sensory attributes evaluated in the analyses were: adhesiveness, viscosity, bitterness, aroma, sweetness, acidity, color and granularity. Both the intensity and persistence of honey aromas have also been estimated, together with the classification of the identified aromatic attributes into different groups. The method was applied to 55 artisanal honeys from Madrid (Spain) with the following results: (i) the developed sensory profile sheet allowed a satisfactory description of Madrid honeys; (ii) correlations between sensory attributes of three broad groups of Madrid honeys were obtained and (iii) aroma persistence, sweetness, bitterness, color and granularity appeared as the main sensorial characteristics of honey with discrimination power between floral and honeydew honeys.

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