scholarly journals EDUKASI PENGETAHUAN SANITASI PADA PRODUKSI KERUPUK IKAN DI UD SUMBER REJEKI SURABAYA

2021 ◽  
Vol 5 (1) ◽  
pp. 240
Author(s):  
Andre Yusuf Trisna Putra ◽  
Nove Kartika Erliyanti ◽  
Ira Wikartika
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Material Handling ◽  
Food Products ◽  
Health Hazards ◽  
Personal Hygiene ◽  
Second Stage ◽  
Post Test ◽  
Two Stages ◽  
Food Sanitation

Sanitasi makanan adalah kegiatan yang dilakukan untuk membebaskan makanan dari kontaminasi makanan sehingga makanan tetap aman selama proses produksi makanan mulai dari penanganan bahan baku sampai distribusi produk kepada konsumen. Pengetahuan sanitasi sangat penting dimiliki oleh para pelaku industri makanan terutama pemilik usaha mikro kecil dan menengah (UMKM). Pengetahuan sanitasi yang baik akan mendukung terciptanya produk yang bersih, aman bebas dari bahaya kesehatan. Edukasi tentang sanitasi makanan dilakukan kepada UD Sumber Rejeki yang bergerak pada produksi kerupuk ikan di kota Surabaya. Pelaksanaan pengabdian masyarakat berlangsung dalam dua tahap. Tahap pertama adalah proses koordinasi dengan mitra untuk melaksanakan rangkaian kegiatan. Tahap kedua adalah kegiatan inti yang terdiri dari pre-test, edukasi dan post-test. Materi yang disampaikan antara lain personal hygiene, sanitasi peralatan, dan sanitasi ruangan. Hasil pengamatan setelah kegiatan menunjukkan bahwa penerapan sanitasi yang ada di UD Sumber Rejeki terjadi peningkatan positif. Pengetahuan tentang sanitasi meningkat dari 62% menjadi 82% dan pada penerapannya meningkat dari 44% menjadi 56%. Dari hasil kegiatan tersebut dapat dikatakan bahwa edukasi dalam bentuk penyuluhan merupakan salah satu cara efektif dalam menyampaikan materi sanitasi pada mitra. Hasil positif yang dicapai yaitu peningkatan pengetahuan sanitasi sebesar 10% dan penerapan program sanitasi sebesar 12%. Kata kunci: Kerupuk Ikan, Sanitasi, UMKM ABSTRACT Food sanitation is the practice of following certain rules and procedures to prevent the contamination of food, keeping it safe to eat during food processing from material handling to distribution. Sanitation knowledge is very important for food industry, especially UMKM (usaha kecil mikro dan menengah). Sanitation supports food products that are clea, safe and free from health hazards. Education was carried out to UD Sumber Rejeki, fish cracker industry in Surabaya. The program is implemented in two stages. The first stage is coordination with partner. The second stage consist of pre-test, counseling, and post-test. The content delivered includes personal hygiene, equipment sanitation and room sanitation. The result of post-activity observation showed that implementation of sanitation in UD Sumber Rejeki had a postif increase. Knowledge of sanitation increased from 62% to 82% and in practice increased from 44% to 56%. From the results of this activities, it can be said that counseling is an effective way to convey to sanitation knowledge to partners. Postif results were achieved for sanitation knowledge by 10%, and implemention of sanitation program by 12%. Keywords: Fish Cracker, Sanitation, UMKM

scholarly journals Grammatical sensitivity: a correlational-explanatory study on brain dominance and Efl training to improve gains

2011 ◽  
pp. 93
Author(s):  
Muriel Oyarce Piraud
Keyword(s):  
Medical Students ◽  
Abstract Reasoning ◽  
Brain Dominance ◽  
Second Stage ◽  
Left Brain ◽  
Reasoning Test ◽  
Grammatical Sensitivity ◽  
Post Test ◽  
Two Stages ◽  
The Brain

This article provides a report on a finished piece of research. The study is divided into two stages. Firstly, the brain dominance and grammatical sensitivity of Pedagogy and Medical students in a Chilean university were measured. The correlation of both variables shows that Medical students are better at grammatical sensitivity than Pedagogy students and that left-brain dominance involves higher levels of grammatical sensitivity than right-brain dominance. The instruments used in this stage were: 1) a grammatical sensitivity pre-test (used to assess the students’ levels in this variable), 2) a brain dominance instrument (used to determine the cerebral preferences of the students) and 3) an abstract reasoning test (which measures a person’s ability to identify non numerical or verbal patterns). In the second stage, Pedagogy students underwent a five-session training aimed at improving their grammatical sensitivity. After the training was over, we administered a grammatical sensitivity post- test whose results were compared with the ones in the pre-test; the purpose was to determine if the training could improve the students’ performance in this variable. It was concluded that the training was successful since their grammatical sensitivity improved in 20%. In addition, most students with high attendance to the training (over 80%) improved their grammatical sensitivity after attending it.

scholarly journals Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments

2020 ◽  
Vol 8 (11) ◽  
pp. 1764
Author(s):  
Iwona Kawacka ◽  
Agnieszka Olejnik-Schmidt ◽  
Marcin Schmidt ◽  
Anna Sip
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Food Industry ◽  
Storage Temperature ◽  
Bacterial Pathogen ◽  
Food Contamination ◽  
Food Products ◽  
Pathogen Resistance ◽  
Food Matrix ◽  
Matrix Properties

Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. This review focus on the major aspects of phage-based inhibition of L. monocytogenes in aspects of food safety. We describe an overview of foods and technological factors influencing the efficacy of phage use in biocontrol of L. monocytogenes. The most noteworthy are food matrix properties, phage concentration and stability, the time of phage application and product storage temperature. The combined methods, phage immobilization (active packing), pathogen resistance to phages and legislation aspects of antilisterial bacteriophage use in the food industry are also discussed.

scholarly journals Two-Stage Collaborative Exams have Little Impact on Subsequent Exam Performance in Undergraduate Mathematics

2020 ◽  
Author(s):  
George Kinnear
Keyword(s):  
Positive Impact ◽  
Exam Performance ◽  
Control Group ◽  
Observational Methods ◽  
Undergraduate Mathematics ◽  
Two Stage ◽  
Subsequent Performance ◽  
Second Stage ◽  
Post Test ◽  
Two Stages

Abstract In this paper, I investigate whether two-stage exams aid learning in undergraduate mathematics, as measured by students’ performance on subsequent exams. In a two-stage exam, students complete the exam individually then form into groups to solve it again, with grades based on a combination of the two stages. Previous research in other disciplines has found mixed results about their effect on subsequent performance, and little is known about their use in undergraduate mathematics. Here, I report on three studies which investigate the use of two-stage exams in different undergraduate mathematics contexts. The first two studies replicate observational methods from previous research, and find indications of a positive impact from group collaboration. The third study is experimental and finds that, in a delayed post-test, there is no difference in performance between students who answered related questions in a two-stage exam format and a control group which had no collaborative second stage. The findings suggest that two-stage exams may have little impact on longer-term learning of mathematics, but instructors may still wish to use them to emphasise a collaborative classroom pedagogy.

scholarly journals Aspects regarding the use of ultrasounds in the food industry

2021 ◽  
Vol 286 ◽  
pp. 04009
Author(s):  
Cristian Marian Sorică ◽  
Marian Vintilă ◽  
Laurentiu Vlădutoiu ◽  
Elena Sorică ◽  
Iulia Andreea Grigore ◽  
...  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Food Products ◽  
Research Field ◽  
Technical Equipment ◽  
Horticultural Products

Ultrasound is a rapidly developping research field that is more and more used in the food domain, both for analysis and processing of food products. This technology has been successfully applied within food industry for various processes like freezing, filtration, drying, separation, emulsion, sterilization and extraction. The paper presents aspects regarding the mechanism and use of ultrasound in food processing, as well as some technical equipment that use ultrasound within a combined technology, for the decontamination of the external surfaces of some horticultural products.

scholarly journals Ozone as a disinfectant in the food industry

Meso ◽  
2017 ◽  
Vol 19 (4) ◽  
pp. 346-352
Author(s):  
Martin Dobeic
Keyword(s):  
Human Health ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Microbiological Safety ◽  
Highly Effective

In the food processing industry disinfectants should ensure the quality and microbiological safety of food without the risks for the human health or environment. One of the potential and alternative less toxic disinfectants is the ozone. It is highly effective and environmentally acceptable disinfectant applicable on several places of food production premises, e.g. on equipment and directly on food products.

scholarly journals Influence of Plasma Treatment on the Polyphenols of Food Products—A Review

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 929 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Thermal Processing ◽  
Cold Plasma ◽  
Food Industry ◽  
Current Knowledge ◽  
Specific Treatment ◽  
Food Products ◽  
Treatment Conditions

The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.

Green Practices, Standards and Conformity Issues in the Indian Food Processing Industry

2017 ◽  
Vol 7 (02) ◽  
Author(s):  
S. B. Azhar ◽  
F. M. Khan ◽  
A. S. Gupta
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Industry ◽  
Food Products ◽  
Global Market ◽  
International Standards ◽  
Processed Food ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Traceability System

The food processing industry of India is significantly affected by the substandard quality issues. Insufficient focus on safety and quality standards has affected export of processed food products and also resulted in low competitive advantage in the global market. Even in the domestic market due to increased awareness, people demand secure, non-toxic and pesticide-free products. The paper reviews literature related to food standards and aims to comprehend food safety regulations existing in India along with the present state of preparedness of the food industry to comply with the international standards. The policy measures to be undertaken to this effect are also examined. Promotional activities like credible labelling and certifications are essential to popularize the safety attribute of processed food products and up-gradation of Agmark standards to Codex Alimentarius requirements by the Indian government are necessary to ensure high quality of food products. One of the main precautionary methods for food safety concern is effective implantation of traceability. In order to improve food traceability system and increase the business performance of food industry, management should focus on regulatory framework, food safety, food quality, and certification. The suggestions presented if implemented efficiently would assist in growth of the Indian agro industry, both at the domestic and global level.

scholarly journals The Effect of Financial Incentives on Task Attractiveness and Individual Performance

Performance ◽  
2021 ◽  
Vol 28 (01) ◽  
pp. 54
Author(s):  
Ascaryan Rafinda ◽  
Timea Gal ◽  
Ascariena Rafinda ◽  
Putri Purwaningtyas
Keyword(s):  
Treatment Group ◽  
Financial Incentives ◽  
Individual Performance ◽  
University Student ◽  
Monetary Incentives ◽  
Second Stage ◽  
Post Test ◽  
The Difference ◽  
Two Stages ◽  
Test Result

The purpose of this paper is to examine the effect of monetary incentives on unattractive task. Pre-test and post-test were conducted to examine the effect of monetary incentives on unattractive task. The data generated from University Student in Indonesia. Total 53 participant follow two stages of the experiment to do the assignment. The first stage to examine individual performance in the assignment without incentives and the second stage is the treatment group. One group with financial incentives while another group without financial incentives. The T-Test was examining to evaluate the difference between pre-test and post test result. The result shows that monetary incentives could not change people perceived of unattractive task become attractive and could not increase individual performance in unattractive task. But people that perceived the assignment as attractive, they improve the performance when there are monetary incentives. This research found that money could not shift people perception on task attractiveness.

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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