scholarly journals New technologies in fish processing and fishery products: A review

2021 ◽  
Vol 9 (2) ◽  
pp. 141-143
Author(s):  
Dhaswadikar Usha Sitaram
Keyword(s):  
New Technologies ◽  
Human Beings ◽  
Fish Processing ◽  
Health And Nutrition ◽  
Main Factors ◽  
Fishery Products

Health, nutrition are the main factors for human beings. Fishes are the source of protein, vitamins, minerals and fats. These are the main source as a food for human beings for their health and nutrition. A proper processing and packaging of fishes helps in maintaining the quality of fish. Today many new technologies are emerging for preservation of fish. This article gives the recent advance techniques in the processing and packaging of fish and their products.

Software and Innovation

2021 ◽  
pp. 1-40
Author(s):  
Francisco V. Cipolla-Ficarra
Keyword(s):  
Programming Languages ◽  
New Technologies ◽  
Human Beings ◽  
Factors Affecting ◽  
Creative Education ◽  
Detailed List ◽  
Internal And External Factors ◽  
Rhetorical Questions

The study analyzes the invisible factors that influence the innovation and quality of the software of the 21st century, through natural language and programming languages. The analysis of languages shows how technological evolution influences the innate and acquired skills of human beings, especially those who are dedicated to software engineering and all its derivations in the field of ICTs. There is a detailed list of internal and external factors affecting the qualitative and reliable software industry. It also examines the relationships between innovative and creative education of experts in new technologies, programming over time, and the role of social networks. Finally, a state of the art on the myths and realities of the software profession in the new millennium is presented, which together with a group of rhetorical questions allows generating new lines of research within the formal and factual sciences, starting from the inquiries and conclusions of this work.

The use of fish dryer to improve the quality of dry salted anchovy (Stolephorus heterolobus) during storage

2016 ◽  
Vol 4 (2) ◽  
pp. 41
Author(s):  
Ruslan A. Daeng ◽  
Hens Onibala ◽  
Agnes T. Agustin
Keyword(s):  
Quality Standards ◽  
National Standard ◽  
Fish Processing ◽  
Fish Products ◽  
Salted Fish ◽  
Fishery Products ◽  
Bacterial Decay ◽  
Total Fungi ◽  
Bahasa Indonesia

Title (Bahasa Indonesia): Penggunaan alat pengering ikan untuk meningkatkan mutu ikan teri (Stolephorus heterolobus) asin kering selama penyimpanan Dried salted fish processing, in general, is still traditional, since it is drying directly without using a dryer so that the resulting product can be easily damaged and quickly contaminated by bacterial decay. The use of fish dryers to be one solution in addressing the problems in the processing of fishery products such as dried salted fish. The purpose of this study was to look at the benefits of using fish dryers to the quality of dried salted fish products from various storing methods. Results showed that during 1, 2, and 3 months storage of dryer-based salted fish, total TPC and total fungi were still in the quality standards condition and below the threshold. Panelist’s assessment reflected that organoleptic appearance, odor, flavor, and consistency of the dryer-based salted fish products still met standards established by National Standard of Indonesia. Jenis usaha pengolahan ikan asin kering, pada umumnya, masih bersifat tradisional melalui penjemuran langsung tanpa menggunakan alat pengering sehingga produk, yang dihasilkan, mudah rusak dan cepat terkontaminasi oleh bakteri pembusuk. Tujuan penelitian ini adalah untuk melihat manfaat penggunaan alat pengering ikan (tipe bongkar pasang) terhadap nilai mutu dari produk ikan teri asin kering, yang dihasilkan dengan berbagai metode penyimpanan. Hasil penelitian menunjukkan bahwa total TPC dan total kapang ikan teri asin kering, yang dikeringkan menggunakan alat pengering, masih sesuai dengan standar mutu dan jauh dari ambang batas. Hasil penilaian panelis terhadap nilai organoleptik kenampakan, bau, rasa, dan konsistensi pada produk ikan teri asin kering, yang dikeringkan dengan menggunakan alat pengering, secara keseluruhan, masih sesuai dengan standar mutu organoleptik yang ditetapkan oleh Standar Nasional Indonesia (SNI).

scholarly journals Kesesuaian Penerapan Manajemen Mutu Ikan Pindan Bandeng (Chanos chanos) Terhadap Standar Nasional Indonesia

2015 ◽  
Vol 10 (2) ◽  
pp. 163-172
Author(s):  
Elis Masrifah ◽  
Bambang Pramudya Noorachmat ◽  
Anggraini Sukmawati
Keyword(s):  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Management Program ◽  
Fish Processing ◽  
Product Packaging ◽  
Critical Control Point ◽  
Average Value ◽  
Fishery Products

Fish processing is an important role in post-harvest activities, because fishery products are perishable goods. Therefore we need a fast and precise handling to maintain its quality before it reaches the consumer. There are many kind of fish processing, both traditional and modern such as salting, boiling, and smoking. Entering of the ASEAN Economic Community (AEC) in 2015, fishing industries is not less important than other sectors, quality of fishery products and competitiveness is very necessary. To improve the quality of fishery products is should be control the processing and apply of food safety management systems such as Integrated Quality Management Program based on the concept of Hazard Analysis Critical Control Point (HACCP). One of fish processing units was existing in Bogor is Cindy Group (Small Medium Enterprises), they are producing preserved fishmilk. The purposes of the study are: (1) to analyze the level of implementation of the basic eligibility (GMP and SSOP) at Cindy Group, (2) to analyze the suitability of each characteristic quality of product against the requirements of SNI 2717: 2009. The study was conducted at Cindy Group SMEs located Bogor regency. The research method is descriptive with 30 respondents by purposive sampling. The results showed that based on the assessment of the level of implementation of the basic eligibility (GMP and SSOP) using UPI Assessment questionnaire published by Directorate General of the processing and marketing of fishery products, Ministry of Maritime Affairs and Fisheries) showed that SMEs Cindy Group obtained SKP the feasibility value "B" consisting of 4 minor irregularities, 2 major irregularities, and 1 serious irregularities. In quality, preserved milkfish products based on the results of testing Organoleptic and chemical have good quality according to SNI  2717: 2009. The results of organoleptic test using hedonic test showed an average value over than 7 (7 is minimum figure in SNI), indicates that the product can be accepted by consumers. Overall, the level of implementation of the basic eligibility processing program on processing of preserved milkfish in Cindy Group has been quite good, percentage rate of application of the basic feasibility is 92%. This product can be registered to BSN to get the registration number of SNI and feasible to labeled SNI on product packaging.

scholarly journals RESEARCH OF MOTIVATIONAL FACTORS OF STUDENTS OF THE ENGINEERING DIRECTIONS OF PREPARATION AND SPECIALTIES

2020 ◽  
Vol 7 (4) ◽  
pp. 81-85
Author(s):  
Vera Rogova
Keyword(s):  
Engineering Education ◽  
Technological Progress ◽  
New Technologies ◽  
Motivational Factors ◽  
Innovative Development ◽  
Russian Economy ◽  
Main Factors

The tasks of socio-economic and innovative development of the Russian economy are inextricably linked with the development and introduction of new technologies, scientific and technological progress. The implementation and intensity of these processes largely depends on the quality of higher engineering education. In this regard, the issue of studying the main factors motivating students to choose engineering and technical areas of training and specialties, as well as the study of the portrait of the modern entrant entering the technical areas and specialties, acquires a certain importance.

HASTANELERİN HİZMET KALİTESİNİN HASTA TATMİN ÖLÇEĞİ İLE ÖLÇÜLMESİ: KARABÜK DEVLET HASTANESİNDE YATAN HASTALAR ÜZERİNDE BİR ARAŞTIRMA THE MEASUREMENT SERVICE QUALITY OF THE HOSPITALS BY THE PATIENT SCALE: A RESEARCH ON THE PATIENTS IN KARABUK STATE HOSP

2013 ◽  
Vol 1 (1) ◽  
pp. 100
Author(s):  
Selçuk Yurtsever
Keyword(s):  
Patient Satisfaction ◽  
Health Services ◽  
Literature Review ◽  
Private Sector ◽  
State Hospital ◽  
Continuous Change ◽  
Satisfaction Scale ◽  
The World ◽  
Main Factors

It has been known that both in the world and in Turkey a continuous change has been experienced in the provision of health services in recent years. In this sense by adopting the customer(client) focused approach of either public or private sector hospitals; it has been seen that they are in the struggle for presenting a right, fast, trustuble, comfy service. The purpose of this research is to measure the satisfaction degree, expectations and perceptions of the patients in Karabük State Hospital through comparison. In this context, the patient satisfaction scale which has been developed as a result of literature review has been used and by this scale it has been tried to measure the satisfaction levels of the patients in terms of material and human factors which are the two main factors of the service that was presented. In the study, with the scales of Servqual and 0-100 Points together, in the part of the analysis MANOVA have been used. The expectations and the perceptions of the patient has been compared first by generally and then by separating to different groups according to the various criterias and in thisway it has been tried to be measured their satisfaction levels. According to the results that were obtained, although, the satisfaction levels of the patients who have taken service from Karabük State Hospital are high in terms of thedoctors and the nurses; it has been reached to the result that their satisfaction levels are low in terms of the materials that have been used at the presenting of the service and the management.

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

The implementation of test control methods for the improvement of the quality content of high education in medical higher educational institution

2018 ◽  
Vol 22 (2) ◽  
pp. 357-360
Author(s):  
S. A. Kolodii ◽  
Yu. V. Kordon ◽  
O. A. Nazarchuk ◽  
N.I. Osadchuk
Keyword(s):  
New Technologies ◽  
Educational Institution ◽  
Scientific Information ◽  
Cognitive Activity ◽  
Pedagogical Training ◽  
Highly Skilled ◽  
Medical University ◽  
Independent Work ◽  
Test Control

The integration of Ukrainian system of Higher education into the European one accompanies by a transformation processes. The main goal of Higher school in our country is to prepare competitive specialists. The pedagogues of medical universities implement modern educational technologies with the use of analytically-searching work and scientific information. The implementation of new technologies of teaching is the important task of modernization of pedagogical system of mastering highly skilled specialists. The aim — to ground the implementation of test control for the estimation of quality of knowledge of future doctors. Gaining knowledge in microbiology is very necessary for future doctors to understand the principals of diagnostics and struggling infectious diseases. Knowledge in microbiology is basis for better understanding of clinical disciplines, as it assists logical perception of clinical data, influences on the forming clinical thought without which it is impossible to become a highly skilled specialist. The implementation of modern methods of studies, control, providing the increase of creative activity of students, forming and developing in them professional thought is one of the effective way of the improvement of quality of pedagogical training of highly skilled doctors. The experience of applying of the test control of knowledge in students in the medical university at classes of Microbiology, Virology and Immunology has been presented in the manuscript. The use of different types of test control has been proved to be one of the effective methods for determining the level of knowledge among students. Test control promotes the activation of cognitive activity, forms students’ skills of independent work, develops their logical thinking. Test control of obtained knowledge should be used in conjunction with other methods of studying the subject. The analysis of the results of the writing of the KROK-1 qualification exam by the students of the stomatological department has been conducted. The use of different methods of estimation of control of knowledge is necessary for its improvement. The study of microbiology is the important base of forming fundamental knowledge in students. Therefore, test control in a complex with other pedagogical methods can be used as one of the important and optimal methods to improve estimation of the basic level of students’ knowledge.

Formulating biossay data of chemicals and environmental water

2000 ◽  
Vol 42 (3-4) ◽  
pp. 115-123 ◽  
Author(s):  
R. Shoji ◽  
A. Sakoda ◽  
Y. Sakai ◽  
M. Suzuki
Keyword(s):  
Water Quality ◽  
Low Density Lipoprotein ◽  
Water Environment ◽  
Density Lipoprotein ◽  
Environmental Water ◽  
Toxicity Data ◽  
Human Beings ◽  
Environmental Waters ◽  
Bodies Of Water

The quality of environmental waters such as rivers is often deteriorated by various kinds of trace and unidentified chemicals despite the recent development of sewage systems and wastewater treatment technologies. In addition to contamination by particular toxicants, complex toxicity due to multi-component chemicals could be much more serious. The environmental situation in bodies of water in Japan led us to apply bioassays for monitoring the water quality of environmental waters in order to express the direct and potential toxicity to human beings and ecosystems rather than determinating concentrations of particular chemicals. However, problems arose from the fact that bioassays for pharmaceutical purposes generally required complicated, time-consuming, expert procedures. Also, a methodology for feedback of the resultant toxicity data to water environment management has not been established yet. To this end, we developed a novel bioassay based on the low-density lipoprotein (LDL) uptake activity of human hepatoblastoma cells. The assay enabled us to directly detect the toxicity of environmental waters within 4 hours of exposure. This is a significantly quick and easy procedure as compared to that of conventional bioassays. The toxicity data for 255 selected chemicals and environmental waters obtained by this method were organized by a mathematical equation in order to make those data much more effectively and practically useful to the management of environmental waters. Our methodology represents a promising example of applying bioassays to monitor environmental water quality and generating potential solutions to the toxicity problems encountered.

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