scholarly journals CHARACTERISTICS OF FISH CRACKERS BASED ON TYPES OF FISH AND DIFFERENT TYPES OF STARCH

2018 ◽  
Vol 5 (2) ◽  
pp. 102
Author(s):  
Dede Zaenal Arif
Keyword(s):  
Economic Value ◽  
Free Variable ◽  
Physical Analysis ◽  
Second Stage ◽  
Sample Composition ◽  
Different Types ◽  
Development Levels ◽  
Tapioca Flour ◽  
Two Stages ◽  
Organoleptic Parameters

The purpose of this research is to produce fish crackers from different types of fish, namely catfish and patin fish as well as different types of starch and know the characteristics of a good fish crackers. The benefit that can be expected from this research was to utilize catfish and patin fish abundant potency and add economic value. The method of this research was divided into two stages, namely the first stage is the stage which determines the range of the comparison with the fish flour, determine the type of fish and determine the type of flour used by using the hedonik method of organoleptic parameters. On the second stage has a purpose and that is to analyze chemical and physical fish crackers by comparison. The data were analyzed using the method of experiment results simple linear variable (x) increase in comparison of fish and flour (part). The free variable (y) consists of the response of the color, flavor, aroma, texture, volume and the development levels of crispness. The type of fish and the type of starch correlated against all response organoleptic, except the catfish and tapioca flour was not correlated against sense, catfish and cornmeal were not correlated against the texture of the fish, and catfish and sago flour not correlated against scent. The highest correlation is indicated by the sample composition of the cornmeal and catfish fish total value index by 17 of the total value of the correlation coefficient in classification. The sample was selected based on organoleptic level consumer favorite is with the composition of samples catfish and tapioca flour with a 1:1 comparison (111). Based on the results of the chemical analysis of protein obtained 24,38%, fat content of 1.6%, levels of starch of 44.69% and water content of 5.5%. Physical analysis of the parameter and the mobilising of the volume development of IE of 146.43% and the level of crispness that is of 0.56 mm/s/50gram.  

A novel two-stage method of plant seedlings classification based on deep learning

2021 ◽  
pp. 1-11
Author(s):  
Tianhong Dai ◽  
Shijie Cong ◽  
Jianping Huang ◽  
Yanwen Zhang ◽  
Xinwang Huang ◽  
...  
Keyword(s):  
Deep Learning ◽  
Learning Technology ◽  
Two Stage ◽  
Second Stage ◽  
Stage Classification ◽  
Different Types ◽  
Two Stages ◽  
Plant Seedlings

In agricultural production, weed removal is an important part of crop cultivation, but inevitably, other plants compete with crops for nutrients. Only by identifying and removing weeds can the quality of the harvest be guaranteed. Therefore, the distinction between weeds and crops is particularly important. Recently, deep learning technology has also been applied to the field of botany, and achieved good results. Convolutional neural networks are widely used in deep learning because of their excellent classification effects. The purpose of this article is to find a new method of plant seedling classification. This method includes two stages: image segmentation and image classification. The first stage is to use the improved U-Net to segment the dataset, and the second stage is to use six classification networks to classify the seedlings of the segmented dataset. The dataset used for the experiment contained 12 different types of plants, namely, 3 crops and 9 weeds. The model was evaluated by the multi-class statistical analysis of accuracy, recall, precision, and F1-score. The results show that the two-stage classification method combining the improved U-Net segmentation network and the classification network was more conducive to the classification of plant seedlings, and the classification accuracy reaches 97.7%.

scholarly journals Fabric Defect Detection Using the Sensitive Plant Segmentation Algorithm

2020 ◽  
Vol 28 (3(141)) ◽  
pp. 84-87
Author(s):  
M. Fathu Nisha ◽  
P. Vasuki ◽  
S. Mohamed Mansoor Roomi
Keyword(s):  
Defect Detection ◽  
Textile Industry ◽  
Segmentation Algorithm ◽  
Second Stage ◽  
Fabric Defect Detection ◽  
Fabric Defect ◽  
Different Types ◽  
Improved Performance ◽  
Two Stages ◽  
Defective Pixel

Fabric quality control and defect detection are playing a crucial role in the textile industry with the development of high customer demand in the fashion market. This work presents fabric defect detection using a sensitive plant segmentation algorithm (SPSA) which, is developed with the sensitive behaviour of the sensitive plant biologically named “mimosa pudica”. This method consists of two stages: The first stage enhances the contrast of the defective fabric image and the second stage segments the fabric defects with the aid of the SPSA. The SPSA proposed was developed for defective pixel identification in non-uniform patterns of fabrics. In this paper, the SPSA was built through checking with devised conditions, correlation and error probability. Every pixel was checked with the algorithm developed to be marked either a defective or non-defective pixel. The SPSA proposed was tested on different types of fabric defect databases, showing a much improved performance over existing methods.

scholarly journals PENGOLAHAN LIMBAH KACA MENJADI PRODUK SENI KALIGRAFI GAMPONG JALIN KOTA JANTHO

2020 ◽  
Vol 2 (2) ◽  
pp. 69
Author(s):  
Hatmi Negria Taruan ◽  
Reza Sastra Wijaya ◽  
Yulfa Haris Saputra
Keyword(s):  
Community Service ◽  
Glass Industry ◽  
Economic Value ◽  
Second Stage ◽  
Production Processes ◽  
Art Objects ◽  
Two Stages ◽  
The Village

Limbah sering dikenal dengan sampah yang merupakan suatu bahan buangan hasil proses produksi industry dan rumah tangga dimana kehadirannya tidak diinginkan. Salah satu limbah yang adalah limbah kaca. Limbah kaca banyak terdapat ditemukan di tempat-tempat industri kaca seperti akuarium, pabrik botol minuman, pengolahan lemari kaca dan lain sebagainya. Desa jalin adalah salah satu kawasan di kota jantho aceh besar yang memiliki potensi kunjungan wisata alam yang ramah bagi seluruh kalangan. Oleh karena itu alangkah baiknya Kawasan ini dapat sekaligus dijadikan sebagai tempat pengolahan benda seni sebagai penambah daya tarik, salah satunya pengolahan limbah kaca. limbah kaca tersebut diolah dan dimanfaatkan agar menjadi suatu barang yang bernilai ekonomis. Salah satu cara mengolah limbah kaca menjadi produk seni kaligrafi yang bernilai ekonomis bagi masyarakat di kota jalin Jantho, Aceh Besar. Langkah dalam melakukan pengabdian masyarakat ini terdiri dari dua tahap, tahap pertama identifikasi masalah dan tahap kedua penyusunan program. Dalam penyusunan program terdiri dari beberapa tahapan antara lain : Persiapan kepada masyarakat, Pengenalan souvenir-souvenir yang  menghasilkan produk yang kita inginkan dan cara pembuatannya, Mengajarkan kepada masyarakat cara mengolah bahan dan membuat produk di kampung Jalin. Cesspit is often known as rubbish which is a cesspit material produced by industrial and home industry production processes where its presence is undesirable. One cesspit that is glass cesspit. Glass cesspit is found in many places in the glass industry such as aquariums, beverage bottle factories, glass cabinet processing and so on. The jalin vilage  is one of the regions in the  Aceh Besar  jantho city that has the potential for friendly natural tourist visits for all walks of life. Therefore it would be nice this area can also be used as a place of processing of art objects as an addition to attraction, one of which is the treatment of glass cesspit. The glass cesspit is processed and utilized to become an economically valuable item. One way to process glass cesspit into calligraphy art products that are of economic value to people in the intertwined city of Jantho, Aceh Besar. This step in conducting community service consists of two stages, the first stage is the identification of problems and the second stage is the preparation of the program. In the preparation of the program consists of several stages, among others: Preparation to the community, introduction of souvenirs that produce the products we want and how to make them, teach the community how to process ingredients and make products in the village of Jalin

Experimental Tensile Study on the Behavior of Composite Material with Roving Waviness

2011 ◽  
Vol 117-119 ◽  
pp. 975-979
Author(s):  
Haider A. F. Almurib ◽  
Haidar Fadhil Al-Qrimli ◽  
Nandha Kumar
Keyword(s):  
Mechanical Properties ◽  
Experimental Study ◽  
Composite Material ◽  
Tensile Test ◽  
Robotic Arm ◽  
Second Stage ◽  
Straight Bevel Gear ◽  
Different Types ◽  
Experimental Process ◽  
Two Stages

This paper describes the materials and the methods used to make a tensile test of composite materail. The experimental study is conducted to observe the crashing behavior of composite material using different types of material namely; glass/epoxy carbon/epoxy and jute/epoxy specimens. Then, the behavior of the composite specimens is observed to determine the best material that produced the highest mechanical properties to be used as a material for a straight bevel gear in robotic arm application. The experimental work has been divided into two stages. The first stage is the experimental process, which involves fabrication of the specimens for the tensile test. The second stage is the preparation of specimens for the tensil test.

scholarly journals Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

FOODSCITECH ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 24
Author(s):  
Anni Faridah ◽  
Raudhatul Jannah ◽  
Merisa Marlis
Keyword(s):  
Wheat Flour ◽  
Analysis Of Variance ◽  
Variance Test ◽  
Second Stage ◽  
Organoleptic Test ◽  
Significant Difference ◽  
Different Types ◽  
Palm Sugar ◽  
Distinct Colour ◽  
Two Stages

The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.

scholarly journals The Effect of Organic Nutrient and Growth Regulators on Seed Germination, Embryo and Shoots Development of Dendrobium antennatum Lindl. Orchid by In Vitro

2016 ◽  
Vol 8 (2) ◽  
pp. 165 ◽  
Author(s):  
Edy Setiti Wida Utami ◽  
Sucipto Hariyanto
Keyword(s):  
Seed Germination ◽  
Embryo Development ◽  
Economic Value ◽  
Coconut Water ◽  
Ms Medium ◽  
Cut Flowers ◽  
Second Stage ◽  
Number Of Leaves ◽  
Two Stages

<p><em>Dendrobium antennatum</em> has high economic value as cut flowers and flowerpots. Like orchid seeds in general, <em>D. antennatum</em> is difficult to germinate under natural conditions. This study aimed to determine the effect of coconut water on seed germination and embryo development, as well as the effect of NAA on shoots development of <em>D. antennatum</em>. This study consisted of two stages. In the first stage, the 12 weeks-old seeds after pollination were sown on MS medium containing 2 g/L peptone + 0%; 5%; 10%; and 20% coconut water. After 8 weeks of culture, the seeds germinated and the shoot formed were recorded. The highest in seed germination (92.2%) and the formation of shoots (51.4%) were obtained when seeds were cultured on MS medium containing 2 g/L peptone + 20% coconut water. In the second stage, the shoots were sub-cultured on MS medium containing 1 mg/L thidiazuron + 0 mg/L; 1 mg/L; 2 mg/L; and 3 mg/L NAA. After 16 weeks of sub-culture, the height of <em>plantlets</em>, the length of the roots and leaves, number of leaves and roots formed were recorded. MS medium containing 1 mg/L thidiazuron + 1 mg/L NAA was the most suitable for the shoots development of <em>D.antennatum</em>. The embryo development of<em> D.antennatum in vitro</em> begins with the enlargement of embryo, with further it emerges from the seed coat (germinated) followed by the formation of the apical meristems to form the shoots and the roots.</p><p> </p>

scholarly journals The Effect Of Oven Time On Physical Characteristics Of Cookies From Composite Flour (Rice Bran,Mocaf,Corn)

2021 ◽  
Vol 1 (1) ◽  
pp. 147
Author(s):  
Syarifah Nur Asiyah ◽  
Elsa Anugerah Pertiwi ◽  
Ratri Ariatmi Nugrahani ◽  
Nurul Hidayati Fithriyah ◽  
Nelfiyanti Nelfiyanti ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Physical Characteristics ◽  
Added Value ◽  
Composite Flour ◽  
Physical Analysis ◽  
Second Stage ◽  
Test Protein ◽  
Spread Factor ◽  
Two Stages

Cookies are one of nutritious food preparations made from wheat flour. As the need for wheat flour increases, alternative flour substitutes for wheat flour are needed, for example composite flour such as rice bran,mocaf,corn. The use of composite flour in manufacture of cookies can improve nutritional value of product. This research aims to make cookies products with composite flour substitution, to know the physical characteristics of the spread factors, and to know the proximate levels. The research method is in two stages: the first stage is making of cookies with all-in method with variations in time of oven 10,13,15,17, 20 minutes on the physical analysis of spread factors. While the second stage is the proximate test (protein,fat,carbohydrate,moisture content,ash content) from the best oven time. The results showed that the spread factor was strongly influenced by the oven time. The best spread factor of 40.44 resulted in a more nutritious and healthier product at 20 minutes of oven time. Provide information on the utilization of composite flour (rice bran flour- mocaf flour- corn flour), Increase the nutritional content of cookies, Increase the added value of (rice bran, mocaf, and corn).

scholarly journals Goroho (Musa acuminafe, sp) banana flour as natural antioxidant source in Indonesian meatball production

Food Research ◽  
2019 ◽  
pp. 678-683
Author(s):  
F.R.T. Suniati ◽  
H. Purnomo
Keyword(s):  
Natural Antioxidant ◽  
Phenol Content ◽  
Tannin Content ◽  
Organoleptic Evaluation ◽  
Second Stage ◽  
Banana Flour ◽  
Tapioca Flour ◽  
Two Stages

The aim of this study was to investigate the potentiality of Goroho (Musa acuminafe, sp) banana flour as a natural antioxidant in the production of Indonesian meatball. This study was carried out in two stages namely the first stage was banana flour preparation and the second stage was preparing the meatball using 10% tapioca flour, combination of 5% tapioca flour and 5% banana flour and 10% banana flour. The results of this study showed that 100% banana flour substitution had the highest DPPH value of 27.95±0.88%) with phenol content of 29.31±6.74% and tannin content of 71.88±2.36%. The organoleptic evaluation showed that the combination of 5% tapioca flour and 5% banana flour was the most favoured by the panellists. Meatball with a combination of 5% tapioca flour and 5% banana flour is recommended to be produced as functional Indonesian meatball.

Altered Fine Structure of B Lymphocytes Correlated with Defective Terminal Differentiation

1973 ◽  
Vol 31 ◽  
pp. 386-387
Author(s):  
Dale E. Bockman ◽  
L. Y. Frank Wu ◽  
Alexander R. Lawton ◽  
Max D. Cooper
Keyword(s):  
Immune Deficiency ◽  
B Lymphocytes ◽  
Plasma Cells ◽  
Present Report ◽  
Specific Antigen ◽  
Terminal Differentiation ◽  
Second Stage ◽  
Two Stages ◽  
Deficiency Diseases ◽  
Cell Line Generation

B-lymphocytes normally synthesize small amounts of immunoglobulin, some of which is incorporated into the cell membrane where it serves as receptor of antigen. These cells, on contact with specific antigen, proliferate and differentiate to plasma cells which synthesize and secrete large quantities of immunoglobulin. The two stages of differentiation of this cell line (generation of B-lymphocytes and antigen-driven maturation to plasma cells) are clearly separable during ontogeny and in some immune deficiency diseases. The present report describes morphologic aberrations of B-lymphocytes in two diseases in which second stage differentiation is defective.

Distributed Entropy Energy-Efficient Clustering algorithm for cluster head selection (DEEEC)

2020 ◽  
Vol 39 (6) ◽  
pp. 8139-8147
Author(s):  
Ranganathan Arun ◽  
Rangaswamy Balamurugan
Keyword(s):  
Energy Efficient ◽  
Clustering Algorithm ◽  
Cluster Head ◽  
Residual Energy ◽  
Energy Utilization ◽  
Sensor Nodes ◽  
Second Stage ◽  
Energy Efficient Clustering ◽  
Two Stages ◽  
Ch Selection

In Wireless Sensor Networks (WSN) the energy of Sensor nodes is not certainly sufficient. In order to optimize the endurance of WSN, it is essential to minimize the utilization of energy. Head of group or Cluster Head (CH) is an eminent method to develop the endurance of WSN that aggregates the WSN with higher energy. CH for intra-cluster and inter-cluster communication becomes dependent. For complete, in WSN, the Energy level of CH extends its life of cluster. While evolving cluster algorithms, the complicated job is to identify the energy utilization amount of heterogeneous WSNs. Based on Chaotic Firefly Algorithm CH (CFACH) selection, the formulated work is named “Novel Distributed Entropy Energy-Efficient Clustering Algorithm”, in short, DEEEC for HWSNs. The formulated DEEEC Algorithm, which is a CH, has two main stages. In the first stage, the identification of temporary CHs along with its entropy value is found using the correlative measure of residual and original energy. Along with this, in the clustering algorithm, the rotating epoch and its entropy value must be predicted automatically by its sensor nodes. In the second stage, if any member in the cluster having larger residual energy, shall modify the temporary CHs in the direction of the deciding set. The target of the nodes with large energy has the probability to be CHs which is determined by the above two stages meant for CH selection. The MATLAB is required to simulate the DEEEC Algorithm. The simulated results of the formulated DEEEC Algorithm produce good results with respect to the energy and increased lifetime when it is correlated with the current traditional clustering protocols being used in the Heterogeneous WSNs.

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