scholarly journals Chemical Quality and Organoleptic Vegetable Shredded

FOODSCITECH ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 27
Author(s):  
Reza Rizkia Ningsih ◽  
Fadjar Kurnia Hartati ◽  
Bambang Sigit Sucahyo
Keyword(s):  
Factorial Design ◽  
Significant Influence ◽  
Fat Content ◽  
Ash Content ◽  
The Other ◽  
Chemical Quality ◽  
Organoleptic Quality ◽  
Other Hand

Meat floss is usually made from animal meat. However, recently meatless floss made from vegetables of fruit rinds is gaining popularity. The use of breadfruit is less than optimum, thus processing it to be meatless fruit can increase its value. On the other hand, jackfruit rind has unique characteristics which make it suitable to be processed into meatless floss. This research employed the Completely Randomised Factorial Design treatment. The first factor was two boiling times, namely 8 minutes and 10 minutes. The second factor was the combination ratio of jackfruit rind and breadfruit, namely 25% : 75%; 50% : 50 %; and 75% : 25%. Each treatment was repeated three times. The result indicated that boiling time has a significant influence on the chemical quality of meatless floss, including water and rind content. On the other hand, the ratio of jackfruit rind and breadfruit has significantly affect ash and fat content. Meanwhile, the combination of boiling time and ratio of jackfruit rind and breadfruit significantly affect ash content. The result if Wallis Kruskal test for the organoleptic quality of meatless floss revealed that the boiling time and ratio of jackfruit rind and breadfruit significantly affect colour and crunch, and did not affect flavour and aroma. The L2P2 treatment code, namely 10 minutes boiling time and the ratio 50 %: 50% ratio of jackfruit rind and breadfruit, was the best treatment in this study. This treatment obtained the highest score of 0,68, with water 4,992% content; 6,81% rind content, 5,5 in flavour; 11,563% fat content; 4,9 in colour; 5,1 in aroma; 5,6 in crunch; and 7,937% ash content.

scholarly journals Effect of Chicken Intestine Substitution to Chemical Quality of Nugget

2018 ◽  
Vol 19 (3) ◽  
pp. 207 ◽  
Author(s):  
Harapin Hafid ◽  
Nuraini Nuraini ◽  
Dian Agustina ◽  
Fitrianingsih Fitrianingsih ◽  
Inderawati Inderawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Chicken Meat ◽  
Chemical Quality ◽  
Chicken Nuggets ◽  
Chicken Intestine ◽  
Waste Fat

This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggets  in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85%   , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

THE EFFECT OF EVENT AND PUBLICITY TOWARDS BRAND AWARENESS ON FINANCIAL SERVICE AUTHORITY (OJK)

2017 ◽  
Vol 2 ◽  
pp. 281-292
Author(s):  
Donant Alananto Iskandar ◽  
Siti Dewi Sri Ratna Sari
Keyword(s):  
Public Relations ◽  
Significant Influence ◽  
Quantitative Method ◽  
Statistical Approach ◽  
Financial Service ◽  
The Other ◽  
Brand Awareness ◽  
Financial Service Authority ◽  
Other Hand ◽  
The People

This study aims to find out the effect of event and publicity towards brand awareness on Indonesia Financial Service Authority, usually called with its abbreviation OJK. The research background is because OJK was newly established as a financial service authority, replacing Bank Indonesia. Therefore, exploring the awareness of the people about the function of OJK is interesting to be a research subject.This method used in this study is the quantitative method with 82 samples as the questionnaire respondents. The population chosen was an OJK’s event held at LPPI and Indonesia Banking School with 122 participants. Validity, reliability, normality, multicollinearity, heteroskedasticity, correlation, determination, regression, hypothesis and ANOVA tests are used as a statistical approach in order to define the outcome of the survey. The results of this study are both event and publicity have a positive and a significant influence towards brand awareness partially and simultaneously. As the conclusion, OJK should continue its programs. On the other hand, OJK should find another public relations strategy to accelerate people awareness about the duties of OJK. Keywords: Event, Publicity, Brand Awareness

scholarly journals Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish

2017 ◽  
Vol 42 (2) ◽  
pp. 99 ◽  
Author(s):  
B. Bakrie ◽  
Y. Sastro ◽  
N. R. Sudolar
Keyword(s):  
Computer Program ◽  
Factorial Design ◽  
Fat Content ◽  
Corn Meal ◽  
Feed Ingredient ◽  
Streptomyces Sp ◽  
Fermented Product ◽  
Materials Used ◽  
Better Than

This research aimed at investigating the effect using molasses and cornmeal as additives with Lactobacillus sp. and Streptomyces sp. as inoculums during fermentation on the quality of silage flour made from dead chickens. The study was conducted using a completely randomized factorial design, consisting of 2 factors with 5 replications. The materials used were the newly dead chickens which were chopped and mixed thoroughly with all ingredients; then transferred into a 5 liters plastic box for fermentation. Observations were made after 3 weeks fermentation, including: a) physical characteristics, b) microbial contents, and c) nutritional contents. The data were calculated using variance analysis utilizing computer program of SPSS version 21.0. It was found that based on the protein contents the Lactobacillus sp. (19.0%) was better than the Streptomyces sp. (17.8%) if combined with molasses and corn meal as the accelerators. However, the fat contents produced were relatively similar for both of the inoculums (mean of 37.8%). It can be concluded that in order to obtain a best fermented product in terms of the protein and fat content, the dead chicken should be fermented using molasses and cornmeal as the accelerator and Lactobacillus sp. as the inoculum.

John Conrad Hansen (1869–1952) and his scientific illustrations

2018 ◽  
Vol 45 (2) ◽  
pp. 233-244 ◽  
Author(s):  
Paul D. Brinkman
Keyword(s):  
Natural History ◽  
Representative Sample ◽  
Scientific Literature ◽  
The Other ◽  
Field Museum ◽  
Oil Paintings ◽  
Other Hand

Over the course of his 14-year career at Chicago's Field Museum of Natural History, artist and engraver John Conrad Hansen rendered hundreds of beautiful and accurate scientific illustrations of animals – mostly extinct fossil vertebrates. His principal media were oil paintings, pencil, pen-and-ink and wash drawings. Many of his illustrations have been published in the scientific literature. His oil paintings, on the other hand, were made for display alongside specimens in the Field Museum's exhibits. Despite the quality of Hansen's full-colour reconstructions, few of them have been seen outside the Museum. A small, representative sample of his work is reproduced here, along with a brief account of his troubled life and career.

German Children's Behavior Towards Their Mothers at 12 Months and Their Fathers at 18 Months in Ainsworth's Strange Situation

1981 ◽  
Vol 4 (2) ◽  
pp. 157-181 ◽  
Author(s):  
Klaus E. Grossmann ◽  
Karin Grossmann ◽  
Franz Huber ◽  
Ulrike Wartner
Keyword(s):  
Point Of View ◽  
The Other ◽  
Strange Situation ◽  
Attachment Relationship ◽  
Children's Behavior ◽  
Other Hand ◽  
Ainsworth's Strange Situation

Fourty-nine 12 months old children and their mothers were videotaped in Ainsworth's Strange Situation. Fourty-six of them were videotaped again in the same situation at 18 months with their fathers. Quality of attachment was determined by using Ainsworth's criteria. Fewer children had 'secure' relationships to their parents than in comparable U.S. samples. There was no correlation between infant-mother and infant-father quality of attachment relationship. The results are discussed in terms of parental attempts to cope with cultural demands imposed on them. These specific cultural demands may frequently interfere with the establishment of a securely attached relationship. On the other hand, they may be only transitory and appropriate from an adaptation to culture-specific expectancies point of view.

scholarly journals PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI

2019 ◽  
Vol 8 (2) ◽  
pp. 259
Author(s):  
Elfrimo Dwi ◽  
Anni Faridah ◽  
Ernawati .
Keyword(s):  
Research Method ◽  
Rice Flour ◽  
Fat Content ◽  
Traditional Food ◽  
Oil Absorption ◽  
Starch Granules ◽  
Organoleptic Quality ◽  
Is Research ◽  
West Sumatra

Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques. The process that occurs in gelatinization is when the starch granules are given water and heat, the starch granules will expand. This study aims to (1) develop sala lauak products by gelatinization techniques on oil absorption, (2) determine the organoleptic quality of sala lauak products by gelatinization technique processes, and (3) determine the fat content of sala lauak products by gelatinization technique processes. This research method is Research and Development (RnD). The results of this study in the organoleptic quality produced by sala lauak with pragelatinization flour showed a significant influence on the quality of inner texture, outer texture, taste, shape, and color. The same thing also happened to a significant reduction in fat content by three times lower using pregelatinized rice flour which is 7.4% compared to ordinary rice flour which is 25%. Kata kunci  :   Sala Lauak, Gelatinization Technique, rice flour.

scholarly journals The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD

2017 ◽  
pp. 113-0
Author(s):  
Kaidi Kallaste ◽  
Jaan Alver
Keyword(s):  
Labour Market ◽  
Professional Training ◽  
The Other ◽  
Professional Qualification ◽  
Other Hand ◽  
Set Up ◽  
Alternative Solutions

The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD As the purpose of a professional qualification should be to ensure quality to employers/customers, appro-priate requirements for professional training should not be too low. On the other hand, too high require-ments for the amount of training would lead to the situation where maintaining the level is expensive and if the labour market does not consider having a professional certificate necessary, recertification will be discarded. The purpose of the research was to identify the factors that influence an accountant’s decision whether to recertify his/her professional qualification or not. The conditions of recertification were ana-lysed and compared to other countries as were the requirements set up for auditors. The results of the survey revealed that in Estonia the decision not to recertify one’s professional qualification was mainly due to not having fulfilled the required number of qualification hours or not having certificates proving one’s participation in qualification training sessions. At the same time, compared to other countries, the requirements in Estonia are very low. So that the increase in the amount of training would not hinder recertification, alternative solutions for Estonia are proposed in the article.

scholarly journals Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda

2001 ◽  
Vol 2 (2) ◽  
pp. 22-25
Author(s):  
Yusdar Zakaria
Keyword(s):  
Crude Protein ◽  
Titratable Acidity ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Know How ◽  
Other Hand

ABSTRACT.  A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effect of susceptibility to synerisis and content of crude fat, but centripuged at 250-1000 rpm. Had significantly different (0.01) on susceptibility to synerisis. On the other hand the increasing of centrifuge rotation, increase susceptibility to synerisis. The starter of 5-10% L. bulgaricus used in yogurt able to increase titratable acidity and content of crude protein. The yogurt prepared by 10% L. bulgaricus had the highest score (3.88%) of crude protein, although there is no significant differences with yogurt using 7.5% L. bulgaricus.

scholarly journals Drifting towards Ambiguity: A Closer Look at Palatalisation in L2 Irish

2018 ◽  
Vol 8 ◽  
pp. 55-69
Author(s):  
Marina Snesareva ◽  
Keyword(s):  
Second Language ◽  
First Language ◽  
The Other ◽  
Good Knowledge ◽  
Front Vowel ◽  
Other Hand ◽  
Everyday Communication ◽  
At Home

This article focuses on palatalisation in the Irish spoken by Dublin-based bilinguals for whom English is their first language. All informants had a good knowledge of both Irish and English; however, Irish was their second language, used less frequently in everyday communication. Most Dubliners start learning Irish at school; only a few informants had the opportunity to speak it at home, but even then the language was not used outside class on a regular basis. The study showed that most deviations in the distribution of palatalised and non-palatalised consonants in the speech of Dublin bilinguals were of the palatalisation absence type. Such deviations were especially frequent next to back and mid-back vowels. On the other hand, a palatalised consonant was often pronounced instead of a non-palatalised one next to a front vowel. Previous research suggests that these tendencies also apply in weak positions (Snesareva 2014a; 2014b). Consequently, even though in traditional Irish dialects palatalisation is not position-bound, in the speech of Dublin bilinguals there is correlation between the palatalisation of a consonant and the quality of its neighbouring vowel. However, such consonant distribution was not encountered in all contexts: even those informants whose speech had deviations used palatalisation properly in some contexts. This means that position-bound use of palatalisation is still a tendency rather than an entrenched feature of Dublin Irish.

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