scholarly journals Development Of Processed Rinuak Fish (Psilopsis Sp) To Improve Nutritional Quality Of Toddler Of Stunting

2019 ◽  
Vol 1 (2) ◽  
pp. 1-6
Author(s):  
Yuliana , Linda Rosalina, Ade Iferamuna, Afifah Nur Hasanah
Keyword(s):  
Nutritional Quality ◽  
Local Food ◽  
Survey Method ◽  
Participatory Action ◽  
Food Ingredient ◽  
Qualitative And Quantitative ◽  
Food And Nutrition ◽  
Long Time ◽  
Raw Fish

Stunting is one of the problems of a lack of protein intake that occurs for a long time to interferewith growth. Increasing the quality of nutrition based on local food that has the potential to be onesolution, including raw fish rinuak which is rich in protein. This study aims to analyze the needs andidentify the potential of rinuak fish as a local food ingredient and to design standardized products toimprove the nutritional quality of children under five with stunting. The survey method was used tocollect data with qualitative and quantitative approaches using the Participatory Action Research(PAR) design. Furthermore, the standardization of recipes for processed rinuak fish was carried out byeight expert validators in the fields of food, food, and nutrition. The results showed that the potentialfor rinuak fish in Lake Maninjau in the last two years is abundant. Standardized processed rinuak fish,namely nuggets, jerky, and shredded rinuak can be used as an alternative food for toddlers.

scholarly journals Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 75 ◽  
Author(s):  
Laurentiu Palade ◽  
Mona Popa
Keyword(s):  
Liquid Chromatography ◽  
Nutritional Quality ◽  
Red Wine ◽  
Red Wines ◽  
Qualitative And Quantitative Analysis ◽  
High Importance ◽  
Qualitative And Quantitative ◽  
Authenticity Assessment ◽  
And Storage

Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.

scholarly journals Farmers’ Satisfaction of the Service Quality of Broiler Contract Farming Model in Banyumas Regency

2019 ◽  
Vol 43 (3) ◽  
Author(s):  
Mochamad Sugiarto ◽  
Yusmi Nur Wakhidati ◽  
Hudri Aunurrohman
Keyword(s):  
Service Quality ◽  
Sampling Method ◽  
Rank Correlation ◽  
Survey Method ◽  
Contract Farming ◽  
Spearman Rank Correlation Analysis ◽  
Long Time ◽  
The Relationship ◽  
Category Score

This study aims at identifying nucleus companies’ service quality, broiler farmers’ satisfaction and the relationship between contract farming services quality and broiler farmers’ satisfaction in Banyumas Regency. The study takes survey method to broiler farmers participating in contract farming programs from five nucleus companies in Banyumas Regency as its population. 50 broiler farmers are selected using the proportional random sampling method based on Slovin formula as respondents. The data obtained are analyzed by employing descriptive statistics and Correlation Rank Spearman Analysis. The results show that the farmers are averagely 44 years old with mostly junior high education, and 76% of the respondents have broiler farming as their main livelihood. The farmers have quite a long time of experience (8.92 years) in raising broiler farming. Their satisfaction of the contract farming model’s service is of medium category (score 84.02) and their perception of the nucleus companies’ service quality is of medium category (score 86.34). The Spearman Rank Correlation analysis shows that the nucleus companies’ service quality is significantly related to the broiler farmers’ satisfaction (P<0.01) with a strong correlation coefficient of 0.761. The nucleus companies’ services in broiler contract farming model must be continuously improved to increase broiler farmers’ satisfaction.

Squashing, Filtering, and Other Ways We Process Food

2019 ◽  
Author(s):  
Alan Kelly
Keyword(s):  
Food Processing ◽  
Nutritional Quality ◽  
Important Application ◽  
Physical Force ◽  
The West ◽  
Long Time ◽  
Novel Processing ◽  
Blunt Tool ◽  
American Scientist

As I have discussed throughout this book, mankind has relied on heating to preserve and make safe our food for a very long time, even long before the science of how and why this works was understood. However, clearly using heat to process However, clearly using heat to process food is a rather blunt tool, sometimes as subtle in its effects as hitting it with a club or bat. Just as it kills bacteria, molds, and other microorganisms, it inflicts collateral damage on the sensory and nutritional quality of the food. The greater the level of kill, and hence stability and safety conferred, the greater damage to the “fresh-like” characteristics of the food has usually been caused. A question could then be posed as to whether, instead of applying such a crude and damaging (although undoubtedly effective) treatment, we could treat food with more of a surgical-scalpel or laser-focused treatment, which zoomed in on and very specifically destroyed the target microorganisms while leaving the surrounding food as little changed as possible. This is the target of so-called minimal (sometimes called invisible) processing, and today there are a range of technologies that have promise for achieving this goal. Indeed, because of the desirability of such an outcome, this has been thus one of the most active areas of research on food processing in recent years. We have encountered the importance of pressure several times already in this book, usually in how its manipulation can affect properties of water such as boiling. Pressure has another important application in food processing, though, in that it can replace heat as the physical force we apply to achieve desirable change in food. In food processing circles, high-pressure (HP) processing is often referred to as a novel processing technology, but in fact it has been around for quite a long time. Remarkably, around the same time that Pasteur was explaining how heat works in terms of preserving food, on the other side of the Atlantic an American scientist called Bert Hite at the West Virginia Agriculture Station was doing experiments on his own homemade pressure-generating apparatus.

scholarly journals Survey on the Present Status of Infrastructure and Quality Management System in Golda Farms and Depots of Selected Area

2013 ◽  
Vol 19 (2) ◽  
pp. 177-186
Author(s):  
MN Haider ◽  
M Faridullah ◽  
MN Islam ◽  
M Kamal
Keyword(s):  
Quality Management System ◽  
Macrobrachium Rosenbergii ◽  
Quality Measures ◽  
Qualitative And Quantitative ◽  
Post Harvest ◽  
Farm Production ◽  
Soft Shell ◽  
Long Time ◽  
Quantitative Changes

Post harvest qualitative and quantitative changes have been studied in an important crustacean species prawn, Golda (Macrobrachium rosenbergii) of Bangladesh at various stages of handling Golda have been studied. Detailed information on post-harvest handling, storage, transportation, and distribution of prawn using pre-tested questionnaires was collected from some selected farms and depots of four Golda producing districts viz. Khulna, Bagerhat, Jessore and Norail area. The information on various aspects was collected through interview with cross section of people engaged in farms and depots. The aspects of information collected on Golda farms were: farm conditions, infrastructure, harvesting, farm production, post-harvest care, transportation and quality measures. Information collected on various aspects of depots was: infrastructure facilities, condition of shrimp during receiving, handling, transportation, washing and owners’ opinion about the quality of prawn from previous year experiences. The post-harvest losses of Golda is due to soft shell, improper washing or washing with unclean water, longer duration of harvesting, exposure of shrimp at high ambient temperature for a long time (delayed icing), contamination, piled up on a dirty floor, general lack of hygiene and dipping in water to weight gain was about 1-4% of the total harvested quantity.DOI: http://dx.doi.org/10.3329/pa.v19i2.16959 Progress. Agric. 19(2): 177 - 186, 2008

scholarly journals Nutritional Value of Sea Urchin Roe (Strongylocentrotidae)—Study of Composition and Storage Conditions

Separations ◽  
2021 ◽  
Vol 8 (10) ◽  
pp. 174
Author(s):  
Victoria A. Matveeva ◽  
Lidia V. Shulgina ◽  
Yury V. Prikhodko ◽  
Yury P. Shulgin ◽  
Katarzyna Madej ◽  
...  
Keyword(s):  
Sea Urchin ◽  
Nutritional Quality ◽  
Sea Urchins ◽  
Storage Conditions ◽  
Appropriate Technology ◽  
World Population ◽  
Short Period ◽  
Long Time ◽  
Far Eastern

Although the roe of sea urchins inhabiting the Far Eastern seas possesses many healing properties and may be used as a dietary product, a reduction and deterioration in its nutritional quality during storage occurs. Therefore, in order to make sea urchin products widely accessible to the world population, it is very important to have appropriate technology to keep the roe from spoiling. To store sea urchin roe for a long time, methods of pre-processing sea urchin gonads before freezing were tested. In terms of preserving organoleptic properties and nutritional quality, the most adequate procedure consists of a short period (20 or 30 s) of heat (boiling water) treatment of sea urchin roe after removal from the shell. This procedure results in an inactivation of enzymes that catalyze the hydrolytic processes of lipids and proteins during storage. After blanching and cooling, the roe was packed, frozen and kept at a temperature of −18 °C and −25 °C. The quality of sea urchin roe did not change during storage at the temperature of −18 °C for 6 months, and at the temperature of −25 °C for 10 months.

scholarly journals Pelatihan Pengolahan Produk Bakeri Berbasis Tepung Umbi Lokal di Pondok Pesantren Sultan Fatah Semarang

2018 ◽  
Vol 2 (2) ◽  
pp. 40
Author(s):  
Arief R. Affandi ◽  
M. Khoiron Ferdiansyah ◽  
Nur Aksin
Keyword(s):  
Nutritional Quality ◽  
Foster Children ◽  
Local Food ◽  
Stable Condition ◽  
Boarding School ◽  
Bakery Products ◽  
High Quality ◽  
Food Ingredients ◽  
Non Local

ABSTRAK: Pengolahan bahan pangan lokal merupakan salah satu strategi dalam menciptakan kestabilan kondisi ketahanan pangan di negara Indonesia ini. Permasalahan yang dihadapi adalah rendahnya minat masyarakat untuk mengolah bahan pangan lokal ini menjadi beberapa produk yang bermutu tinggi. Pemanfaatan bahan pangan lokal, seperti umbi-umbian dan jenis serealia nonberas dapat mengurangi tingkat ketergantungan masyarakat terhadap bahan baku terigu yang notabenenya termasuk barang nonlokal (impor). Kegiatan pengabdian bertujuan untuk sosialisasi program diversifikasi pangan ini kepada para pengelola dan anak asuh Pondok Pesantren Sultan Fatah yang berlokasi di Kelurahan Wonosari Kecamatan Ngaliyan Kota Semarang melalui pengolahan produk bakeri berbahan dasar tepung umbi lokal. Luaran yang dihasilkan dari pengabdian ini antara lain modul kewirausahaan, produk rerotian dari tepung lokal, pengenalan beberapa aspek yang terkait dengan pemasaran produk, dan pemahaman mengenai kualitas gizi produk yang dihasilkan. Kegiatan ini dilakukan melalui tahapan sosialisasi, pelatihan pengolahan tepung bahan lokal menjadi produk roti. Hasil pelaksanaan kegiatan menunjukkan bahwa peserta telah memiliki kemampuan mengenai proses pembuatan roti. Penggunaan bahan baku tepung umbi lokal dalam formula pembuatan produk roti memang belum menghasilkan karakteristik yang sama persis dengan produk yang dibuat dari tepung terigu.Kata kunci: Bakeri, Tepung Umbi Lokal, Pondok Pesantren Sultan Fatah Semarang ABSTRACT: The processing of local food ingredients is one of the strategies in creating a stable condition of food security in Indonesia. The problem faced is the low interest of the community to process these local food ingredients into several high quality products. Utilization of local foodstuffs, such as tubers and non-rice cereals, can reduce the level of community dependence on wheat flour which is not included in non-local (imported) goods. Devotion activities aim to socialize this food diversification program to managers and foster children of Sultan Fatah Islamic Boarding School located in Wonosari Village, Ngaliyan District, Semarang by processing bakery products made from local tuber flour. Outcomes generated from this service include entrepreneurship modules, local products from local flour, introduction to several aspects related to product marketing, and understanding of the nutritional quality of the products produced. This activity was carried out through the stages of socialization, training in processing local flour ingredients into bread products. The results of the implementation of the activity indicate that the participant has the ability to process the bread. The use of local tuber ingredients in the formula for making bread products does not produce the exact same characteristics of products made from wheat flour.Keywords: Bakery, Local Tuber Flour, Boarding School Sultan Fatah Semarang

Covid-19 Pandemic And Sustainabilitystudy At Madrasah Ibtidaiyyahpsm Sulursewu, Teguhan, Ngawi, East Java

2020 ◽  
Vol 1 (02) ◽  
pp. 103-114
Author(s):  
Moh. Toriqul Chaer ◽  
Muhammad Atabiqul As'ad ◽  
Qusnul Khorimah ◽  
Erik Sujarwanto
Keyword(s):  
Online Learning ◽  
Learning Strategies ◽  
Psychological Impact ◽  
Educational Institutions ◽  
Participatory Action ◽  
Social Phenomena ◽  
Learning Programs ◽  
Teachers And Students ◽  
The Government

The continuity of learning programs during the COVID-19 pandemic found educational institutions, especially Madrasah Ibtidaiyyah (MI) temporarily closed the learning process in schools. To prevent the spread of COVID-19 that is currently engulfing Indonesia. Lack of preparation, readiness and learning strategies have a psychological impact on teachers and students. Declining quality of skills, lack of supporting facilities and infrastructure. Learning from home (online) is an effort by the government program to ensure the continuity of learning in the pandemic period. The research method uses participatory action research (PAR), which focuses on understanding social phenomena that occur in the community and mentoring efforts on the problems faced. The assistance effort is to help the children of MI Sulursewu, Ngawi in participating in online learning related to; 1). Preparation of activities, 2). Counselling participants offline method, 3). Offline activities method. Results of the study show that the mentoring activities following the target of achievement; first, the activity can be carried out following the schedule that has been set. Second, students are always on time for the online learning hours that have been set. Offline methods show that efforts can help ease the burden on parents, but can also make it easier for students to receive subject matter.  

Memperkuat Loyalitas Melalui Kepercayaan, Kepuasan Dan Komitmen Studi Pada Nasabah PT. Bank Cimb Niaga

Liquidity ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Sri Widyastuti
Keyword(s):  
Customer Satisfaction ◽  
Relationship Quality ◽  
Structural Equation Model ◽  
Customer Loyalty ◽  
Structural Equation ◽  
Positive Influence ◽  
Equation Model ◽  
Survey Method ◽  
Branch Office

Customer loyalty is ‘suspected’not been able to optimizationrepetition of transactions, customer recommendation and durability with the establishment relationship quality of the trust, customer satisfaction and commitment. Therefore, research conducted on Bank CIMB Niaga aims to determine the extent of the trust, and commitment to customer satisfaction can increase X-tra and TabunganKU savings customer loyalty. This research is verification and the method of research is explanatory survey method, the sample is 160 customer X-tra and tabunganKU savings in the branch office Bank CIMB Niaga Bintaro. The analytical method used is structural equation model. The results showed loyalty can be achieved with relationship quality for customers through the establishment of trust, and commitment to customer satisfaction, which all three have a positive influence. Therefore, the management of Bank CIMB Niaga need to improve their ability in trust, satisfactionand commitmentwith the bank's customers to become increasingly favored customers.

Tingkat Pemahaman Kompetensi Guru Pada Mahasiswa Pendidikan Geografi Sebagai Calon Guru Geografi

2020 ◽  
Vol 21 (1) ◽  
pp. 102-117
Author(s):  
Novia Zalmita ◽  
Muhajirah Muhajirah ◽  
Abdul Wahab Abdi
Keyword(s):  
Prospective Teachers ◽  
Prospective Teacher ◽  
Quantitative Description ◽  
Population Data ◽  
Geography Education ◽  
Teacher Competence ◽  
Education Department ◽  
Long Time

One that influences human resource indicators is education. The teacher is a profession as a job of academic specialization in a relatively long time in college. Understanding related to teacher competence is very important to have by a prospective teacher because it can affect the quality of performance as a professional teacher. The teacher's competence is known as pedagogic, professional, social and personality competencies. The issue in this study is how the competency of the teacher of the Department of Geography Education FKIP Unsyiah as a prospective teacher of geography? The purpose of this study was to determine the competence of teachers in the Department of Geography Education FKIP Unsyiah as prospective geography teachers. Quantitative description approach is used in this study to find answers to the issue. The population in this study were students of the Department of Geography Education FKIP Unsyiah class of 2015 and 2016 who had been declared to have passed the Micro Teaching and Magang Kependidikan 3 course totaling 50 people. Because the population is small and can be reached, the determination of the sample using total sampling techniques so that the sample in this study is the whole population. Data collection is done by distributing test questions to respondents. The data was analyzed using the descriptive statistics percentage formula. The results of the study indicate that the level of teacher competence of Geography Education Department students as prospective teachers is in the moderate category, namely as many as 22 respondents (44%). A total of 12 respondents (24%) were in the high category, 15 respondents (30%) were in the low category and 1 respondent (2%) were in the very low category.

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