scholarly journals Karakteristik Fisikokimia dan Preferensi Cascara Terbuat dari Kulit Kopi Robusta var. Tugu Sari dan Bp 42

2020 ◽  
Vol 20 (2) ◽  
Author(s):  
N Nurhayati
Keyword(s):  
Phenolic Compounds ◽  
Consumer Preferences ◽  
Physicochemical Characteristics ◽  
Drying Process ◽  
Chi Square ◽  
Coffee Pulp ◽  
Robusta Coffee ◽  
Randomized Design ◽  
Chi Square Test ◽  
Physicochemical Data

Coffee pulp is a potential source of antioxidants and phenolic compounds, so coffee pulp has the potential to be used as an ingredient a beverage. Cascara tea is a tea made from the pulp of Arabica and Robusta coffee. Information about the physicochemical characteristics and preferences of cascara tea made from Arabica, but until now there has been no information about the physicochemical and preferences from Robusta coffee. The content of phenolic compounds in coffee pulp originating from different plantations and varieties will vary, besides the processing also shows very different phenolic compounds and caffeine content. It is necessary to determine the effect of different varieties and pre-drying processes to determine physicochemical characteristics and consumer preferences for Robusta cascara tea drinks. This study used Completely Randomized Design (CRD) consisting of two factors, there were variety (A) and pre-drying process (B). Variety difference factor consists of two levels, namely A1 (Tugu Sari) and A2 (BP 42), while the pre-drying process consists of two levels, namely B1 (stripping before drying) and B2 (stripping after drying). Physicochemical data were analyzed using ANOVA (α = 5%) and continued using DMRT while preference data were analyzed using Chi-square test (α = 5%). Determination of the best treatment using qualitative descriptive with scoring analysis. The best treatment was Tugu Sari variety with stripping treatment before drying with overall preference value was preferred by panelists and total polyphenol value of 10.65 GAE / mL; antioxidant activity of 70,12%; caffeine level of 1,25%; total titrated acid of 2,57%; pH of 3,76; specific gravity of 1,042 mg / mL; total dissolved solids of 2 oBrix; brightness of (L *) 27,48

scholarly journals PENGARUH SUBSTITUSI BUAH SUKUN (ARTOCARPUS COMMUNIS) DAN KACANG HIJAU (VIGNA RADIATA) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN FLAKES

2017 ◽  
Vol 11 (1) ◽  
pp. 77
Author(s):  
Alzha Adila Harisina ◽  
Annis Catur Adi ◽  
Farapti Farapti
Keyword(s):  
Statistical Analysis ◽  
Protein Content ◽  
Mean Value ◽  
Supplementary Feeding ◽  
Acceptance Test ◽  
School Students ◽  
Chi Square ◽  
Carbohydrate Source ◽  
Randomized Design ◽  
Chi Square Test

Breadfruit is staple food of carbohydrate source alternative, while the mung beans is source of vegetable protein that potential to be processed as fl akes for supplementary feeding of schoolchild. This research aims to determine the effect of breadfruit and mung beans substitution toward the acceptance and protein content, as well as determine the best formula to produce a quality fl akes. Type of research is true experimental design with completely randomized design with 3 times replicating. Untrained panelists were used 34 2nd elementary school students. Product acceptance was tested using statistical analysis Chi square (α ≤ 0.005). The result of product acceptance test shown the most preferred panelist is fl akes F1 (breadfruit 50g, mung beans 50 g, and tapioca fl our 50 g) which have mean value of the highest rank in the aroma characteristic (87.00), texture (95.00) and taste (89.50), while the color values meanrank (77.5) under the color of the basic formula (83.5). F1 has 9.8 g protein content per serving. Statistical analysis of acceptance differences using chi square test on the assessment of the color, aroma, texture and fl avor showed signifi cant differences (α ≤ 0.05) on each characteristic between F0 to F2, F0 to F3, F1 with F2 and F1 to F3, whereas there wasno signifi cant difference (α ≥ 0.05) for the acceptance of color, aroma, texture and fl avor fl akes F0 to F1 and F2 to F3. The best composition, acceptability, and nutritional value was found in F1 (breadfruit 50 g, mung beans 50 g, and tapioca fl our 50 g) and can be used as alternative of supplementary feeding for school students.Keywords: Breadfruit, acceptance, fl akes, mung beans, protein

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER KENITU (Chrysophyllum cainito L.) DENGAN PENAMBAHAN CMC DAN KARAGENAN

2020 ◽  
Vol 14 (02) ◽  
pp. 103
Author(s):  
Herlina Herlina ◽  
Maria Belgis ◽  
Lufi Wirantika
Keyword(s):  
Tensile Strength ◽  
Water Content ◽  
Apple Fruit ◽  
Binding Agent ◽  
Chi Square ◽  
High Fiber ◽  
Crude Fiber Content ◽  
Chi Square Test ◽  
Chrysophyllum Cainito ◽  
Physicochemical Data

Star apple is a seasonal local fruit that is commonly found in East Java, Indonesia. This fruit contains high fiber and antioxidants, however the utilization was not optimal specially at the harvest season, so it requires for further processing. Star fruit apple processing into fruit leather would expected to resolve this problem. Plasticity is an important parameter in fruit leather quality which can be influenced by binding agent, sugar, and acid composition. Therefore, the aim of this study was to determine the best concentration of binding agent that can produce star apple fruit leathers with good characteristics and preferred by consumers. The concentration of CMC and carrageenan used in this study were 0.1%; 0.3%; 0.5%. Physicochemical data were analyzed by ANOVA (α = 5%) and DMRT, while preference were analyzed using Chi-square test (α = 5%). The best treatment determination was using scoring analysis. The result showed that 0.3% carrageenan was the best treatment to produce star apple fruit leather with 54.48 lightness; 348 g/ 2 mm texture; 17.99 KPa tensile strength; 9.03% elongation; 2.68% syneresis; 22.49% water content; and 6.11% crude fiber content. While the color, aroma, texture, taste, and overall preference were as follows 73.33%; 63.33%; 73.33%; 60%; and 66.67% respectively. Keywords: CMC, carrageenan, fruit leather, star apple

scholarly journals A study of consumer preferences for customized product design

2018 ◽  
Vol 204 ◽  
pp. 01002
Author(s):  
Endang Retno Wedowati ◽  
Moses Laksono Singgih ◽  
I Ketut Gunarta
Keyword(s):  
Consumer Behavior ◽  
Product Design ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Customer Requirements ◽  
Chi Square ◽  
Male And Female ◽  
Significant Difference ◽  
Chi Square Test ◽  
The Difference

Segmentation has been frequently used to study individual consumer behavior against its preference. Consumer preferences indicate consumer requirements for a product. This study aims to analyze consumer preferences based on gender segmentation (male and female) and age segmentation (adolescents, adults, and elderl y). Consumer preferences wer e studied based on three aspects, namely functionality, usability, and pleasure that are applied to food products. Respondents consisted of 225 consumers of ice cream products. Crosstab analysis was used to describe consumer preferences, while chi-square test was applied to analyse the difference of consumer preference based on predetermined segmentation. The result showed that there was no significant difference for male and female consumer preferences for three aspects. Furthermore, on the attributes of taste (functionality), shape (usability) and appearance (pleasure) there were significant differences. Based on the age segmentation there were differences in consumer preferences for aspects of functionality and pleasure. Howe ver, we also found that there was no significant difference in product attributes of those aspects, except for the colour attribute. Different consumer preferences obtained in different segments can be used as a reference to customer requirements for design ing customized products. Ultimately, the products can be tailored to consumer preferences in each segment.

scholarly journals ETHOLOGICAL BEHAVIOR OF CREATED SHEEP IN THE SUN AND SHADE IN THE SEMI-ARID REGION OF PARAIBA

2019 ◽  
Vol 33 (4) ◽  
pp. 338-344
Author(s):  
Valquiria Cordeiro Da Silva ◽  
José Pinheiro Lopes Neto ◽  
José Henrique Souza Costa ◽  
Dermeval Araújo Furtado ◽  
Jaciara Ribeiro Miranda
Keyword(s):  
Ingestive Behavior ◽  
The Sun ◽  
Chi Square ◽  
Sheep Breeding ◽  
Randomized Design ◽  
Chi Square Test ◽  
Santa Inês ◽  
Sun And Shade ◽  
Semi Arid Region ◽  
Male Sheep

Sheep breeding displays high potential, but, in order to maximize productivity, the exploitation of the entire genetic potential of these animals, combined with diets tailored to meet their nutritional requirements, is required. Knowledge on sheep ingestive behavior is important for diet evaluations, which allows for adjustments regarding dietary management, in order to obtain superior productive performance. In this context, the aim of the present study was to evaluate the interference of two distinct environments in the behavioral responses of Santa Inês and Dorper sheep breeding activities during the dry period at the Paraíba Cariri region. The study was carried out in the municipality of Caturité, Paraíba, with 20 male sheep, 10 Santa Inês breeds and 10 Dorper breeds. The animals were subdivided into four lots, containing five animals each, and placed in two different environments, in the sun and in the shade. Feeding behavior was determined by quantifying parameters for 10 hours/day, at 5 min intervals. A completely randomized design (CRD) in a 2 x 2 factorial scheme was applied, of two breeds and two environments, with three replicates. The data were analyzed by SAS, applying the chi-square test. The main daily sheep activities comprised alternate periods of feeding, rumination and idleness, and behavioral activities were exhibited the worse results in the sun environment.

scholarly journals EFEKTIVITAS PIJAT OKSITOSIN TERHADAP PRODUKSI ASI

2016 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Sri Mukhodim Faridah Hanum ◽  
Yanik Purwanti ◽  
Ike Rohmah khumairoh
Keyword(s):  
Milk Production ◽  
Control Group ◽  
Chi Square ◽  
Control Group Design ◽  
Formula Milk ◽  
Randomized Design ◽  
Quasi Experimental ◽  
Chi Square Test ◽  
Increase Milk Production ◽  
Postpartum Mothers

The 2012 IMR Sidoarjo 24.27/1,000 live births is lower than East Java (28.31/1000). This success is due to some acceleration pogram IMR in the run of which is seriously IMD program (early initiation of breastfeeding) and exclusive breastfeeding. Breastfeeding is beneficial to maintain the resilience of the baby's body because it contains anti-infective agents. It is expected that all mothers can deliver their babies exclusively breastfed, but when when the control day 7, 50% of mothers had brought a bottle with formula milk for babies. Therefore, intensive efforts are needed to help new mothers breastfeed their babies normal order, one of them with oxytocin massage can help breast milk production.The purpose of this study was to examine the effectiveness of massage oxytocin on milk production in mothers postpartum normal.This research method uses Quasy design experiments with quasi-experimental research design or the non-randomized design without posttest control group design. Sampling with purposive sampling. Samples of 40 people normal postpartum mothers who were divided into 2 groups, ie 20 massage respondents 20 respondents without oxytocin and oxytocin massage.The results showed the average age of mothers 20-35 years (92.5%), multiparous (70%). Based on the results of statistical analysis with the chi-square test showed that t value 9.22> t table 3.84 thus Ho is rejected and H1 is accepted.Conclusion The majority of milk production in postpartum mothers is quite normal and there is a difference between postpartum maternal milk production after getting a massage and oxytocin. Massage oxytocin is one way to facilitate and increase milk production. Massage oxytocin is one example of an independent midwife and interventions easily been in treatment stimulates milk production.

scholarly journals Assessment of corn silage in dairy farms in the municipality of Patos de Minas, Brazil

2020 ◽  
Vol 26 (1) ◽  
pp. 21
Author(s):  
Rafael Mendonça de Carvalho ◽  
Gabryele Gomidy Rodrigues ◽  
Henrique César Rodrigues Nogueira ◽  
Gustavo Segatto ◽  
Alex Matos Teixeira ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Milk Production ◽  
Dairy Farms ◽  
Corn Silage ◽  
Discrete Variables ◽  
Chi Square ◽  
Centroid Method ◽  
Randomized Design ◽  
Chi Square Test ◽  
Completely Randomized Design

This study aimed to assess the corn silage used in 31 dairy farms in themunicipality of Patos de Minas, State of Minas Gerais, Brazil. Aquestionnaire was applied with questions related to the property, the silageprocess, and the use of roughage. A cluster analysis was then performed togroup the properties using the centroid method. Data were submitted toanalysis of variance in a completely randomized design. The continuousvariables and the discrete variables had their means compared using theTukey test and the chi-square test, respectively, with 5% probability of typeI error. Properties with low milk production were those with no technicalassistance; they tended to have nonuniform silo faces and manual removalof silage, resulting in higher silage loss.

scholarly journals Shift in Consumers Shopping Preferences from Offline to Online Amid Covid-19: A Study with Reference to Mumbra Region

2021 ◽  
pp. 37-45
Author(s):  
Mrs. Aarti Vyas Varma
Keyword(s):  
Online Shopping ◽  
Consumer Preferences ◽  
Statistical Significance ◽  
Chi Square ◽  
Entire Life ◽  
The Past ◽  
The People ◽  
Brick And Mortar ◽  
Chi Square Test ◽  
First Time

Shopping modes ……!!!! online or offline, Consumers have their own predilections. Quality, convenience, brand, touch modalities, satisfaction and delivery are some facets which relent the consumer either to shop offline or online. The adversity of COVID-19 cannot be expunged from the past. It has changed the outlook of society in every aspect. Precautionary means like social distancing, wearing masks, sanitization, washing hands frequently, avoid going out etc. have changed the entire life style of the people. E-Commerce has gradually been on rise since past years, and for the first time there is abrupt shift in shopping patterns from brick-and-mortar stores to online shopping. The shopping preferences of the consumers have shifted in a very indeterminate and unexpected way. This paper attempts to the study the factors that leads to plausible shift in the consumer shopping preferences caused due to the Covid-19 pandemic. Chi-square test has been used to analysis the statistical significance between selected variable and the shift of consumers shopping preferences from online to offline mode. The study will help the companies to forestall changes in consumer preferences during this global crisis so as to uphold timely competitive cut to improve online shopping services.

scholarly journals Peanut Consumption in Malawi: An Opportunity for Innovation

Foods ◽  
2018 ◽  
Vol 7 (7) ◽  
pp. 112 ◽  
Author(s):  
Aggrey Gama ◽  
Koushik Adhikari ◽  
David Hoisington
Keyword(s):  
High School ◽  
Consumer Preferences ◽  
Peanut Butter ◽  
Food Products ◽  
School Education ◽  
High School Education ◽  
Peanut Flour ◽  
Chi Square ◽  
Chi Square Test ◽  
Peanut Product

Peanuts are a valuable source of nutrients, but peanut consumption patterns, consumption frequencies, and the factors influencing peanut consumption in Malawi are not known. This study surveyed consumers to fill this knowledge gap and to assess Malawian consumers’ readiness to try new food products. Out of the 489 respondents surveyed, all but three consumed peanuts (in any form). The majority (70.4%) consumed peanuts at least three times in a week. Chi-square test showed that demographic and socioeconomic variables had significant effects (p < 0.05) on peanut product preferences, the frequency of peanut consumption, and readiness to try new foods. For instance, women mostly preferred peanut flour compared to men, and peanut butter was the most preferred form for younger consumers. Logistic regression analysis showed that consumers with high school education or below were 2.35 times more likely to eat peanuts more often than consumers with post high school education. Among the participants that were ready to try new foods (54%), men and those with post high school education were 1.90 and 2.74 times more likely to try new foods than their respective counterparts. In general, the diversity of peanut products on the Malawian market is limited, and socioeconomic restrictions override consumer preferences. Therefore, future peanut-based food products innovations should explore ways to overcome such restrictions.

A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products

2015 ◽  
Vol 45 (2) ◽  
pp. 310-325 ◽  
Author(s):  
Joo-Hyung Cho ◽  
Moon-Hyang Oh ◽  
Kisang Ryu ◽  
Jin-Ju Choi ◽  
Chang-Ho Chung
Keyword(s):  
Purchase Intention ◽  
Consumer Preferences ◽  
Purchase Intentions ◽  
Demographic Characteristics ◽  
Chi Square ◽  
Content Type ◽  
Consumption Behavior ◽  
Female Consumers ◽  
Intention To Purchase ◽  
Chi Square Test

Purpose – This paper aims to identify consumer preferences before Dongchimi products are commercialized and brought to the market. It provides basic data for research and development of Dongchimi products, examining consumer preferences for general products and purchase intentions based on eating-out behavior, dietary lifestyle and demographic characteristics. Finally, the study examined male and female consumers more than 18 years old who have eaten Dongchimi, particularly their consumption behavior. Design/methodology/approach – This study was based on preliminary in-depth interviews of consumers to investigate consumer Dongchimi consumption behavior. The authors examined their demographic characteristics, dining-out behavior, dietary lifestyles, how often they buy pickled products and the circumstances in which they consume Dongchimi products. Various statistical analyses were performed with SPSS 18.0, including frequency analysis of the general characteristics of subjects, chi-square test for difference verification as well as factor analysis and cluster analyses. Findings – More than half of the respondents eat Dongchimi products only once or twice every six months or once or twice a year. Consumers prefer Dongchimi’s glass bottle packaging with two to three servings of white radish, the original version of Dongchimi. Furthermore, cross-analysis comparing purchase intentions of Dongchimi products among clusters revealed significant differences (χ2 = 212.58, df = 2, p < 0.001). The group most concerned with taste and diet showed 100 per cent purchase intention. However, the group most interested in convenience showed only 50 per cent purchase intention for Dongchimi products. The group primarily concerned with health showed little intention to purchase. Originality/value – Food scholars have investigated consumption behaviors of domestic consumers in developing kimchi products, but research on Dongchimi is lacking, especially of consumption behaviors by actual consumers. Using certain determinants (marital status, expense of dining out, frequency of buying pickled products and food-related lifestyle), the authors analyzed the purchasing intentions of consumers of Dongchimi products. The results show that married consumers who spend heavily on dining out and purchase pickled foods frequently, but who are also concerned about taste and diet, were those with the highest intention to purchase Dongchimi products.

Hubungan Antara Menyusui Dengan Involusi Uterus Pada Ibu Nifas Fisiologis Di RSIA Aura Syifa Kabupaten Kediri

1970 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Eny Sendra ◽  
Dewi Indriani
Keyword(s):  
Breast Feeding ◽  
Sampling Technique ◽  
Chi Square ◽  
Cross Sectional ◽  
Fisher Test ◽  
Key Word ◽  
Chi Square Test ◽  
The Moment

Breast feeding is giving milk to be drunk to the baby from the breast. Uterus involution is a process how the uterus return to the condition back, before pregnanting after bearing. At the moment of suckling, happens a stimulus and brings the hormones out, such as oksitosin uses not only to stimulate some muscles constraction but also to stimulate the uterus, so that the process of uterus involution happens foster. According to the explanations above, the research aimed to know about the correlation between breast feeding and uterus involution. This research’s design was, cross sectional by the population of all childbirth mothers approximately 50 persons / month. By using accidental sampling technique we got 21 sample respondents. The place of research in RSIA Aura Syifa in Kediri Regency on 16th until 22nd of June 2009. From this research’s result, we got 14 persons (66,67%) with normal uterus involution, suckled in a good way, one person (4,67%) with normal uterus involution, suckled in a wrong way, 2 persons (9,52%) with abnormal uterus involution, suckled in a good way and 4 persons (19,05%) with abnormal uterus involution, suckled in a wrong way. Statistic test which used chi-square test, counted the probability frequency in advance, from that we got 3 columns with the score, less than 5, so that chi-square can not be continued and by doing exact fisher test, the score was 0,001. Because P with the grade mistake 0,05 smaller, so the conclusion was “Ho” is rejected, it meant “there was correlation between suckling and uterus involution”. Key Word : Breast feeding, uterus involution

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