scholarly journals THE EFFECT OF ADDING SECTION AND LEVEL OF DIFFERENT BANANA HEART ON THE ORGANOLEPTIC QUALITIES OF BEEF SAUSAGE

2016 ◽  
Vol 1 (2) ◽  
pp. 28-35
Author(s):  
Abdul Hakim Fattah
Keyword(s):  
Study Design ◽  
Research Result ◽  
Factor B ◽  
Organoleptic Quality ◽  
Average Value ◽  
Interaction Factor ◽  
Different Response ◽  
Different Levels ◽  
Better Than

This study aims to determine the effect of adding parts of different level banana heart and the interaction between parts of different level banana to the organoleptic quality of beef sausages. The study design was completely randomized factorial 3 x 3. Factors A banana is a part where the A1 (the inside of the banana white), A2 (the outside of the heart of the banana light purple), and A3 (a mixture of the inner and outer parts banana heart). Factor B is the level where the addition of banana B1 (0%), B2 (15%), and B3 (30%). Parameters measured were the level of resilience, color, aroma, taste and preference. The research result of addition of a section banana heart at different levels indicate that there are highly significant effect on the elasticity, color, aroma, taste and preferences of beef sausage with the average value of 2,804, which means a bit chewy, 2.767 indicates that the sausages brown, 2.433 which shows sausage savoury aroma, which shows the value 2,352 sausages taste bad, 2, 815 which shows the value of rather like. Based on the results of this study concluded that the addition of banana heart mixture of the inner and outer generate resilience, aroma, and taste of the sausages were better than those just added to the inside or the outside only. Additions to the level of 30% better than the addition of 15% and without the addition (0%). Interaction factor and level parts of banana heart showed a different response at the level of resilience, color, aroma, taste and preference of beef sausage

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

scholarly journals PENERAPAN METODE TEBAK KATA PADA PEMBELAJARAN IPA UNTUK MENINGKATKAN HASIL BELAJAR SISWA KELAS V MADRASAH IBTIDAIYAH 43 BATULOTONG KECAMATAN LAROMPONG KABUPATEN LUWU

2019 ◽  
Vol 2 (1) ◽  
pp. 93-102
Author(s):  
Dian Fajriani
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Science Learning ◽  
Research Result ◽  
Analysis Data ◽  
Student Learning Outcomes ◽  
Average Score ◽  
Average Value ◽  
Qualitative Descriptive

The focus of the problem in this research is the application of the method of word guessing and improvement of science learning outcomes in the human digestive organ material in grade V Madrasah Ibtidaiyah 43 Batulotong. Furthermore, this study aims to improve students' understanding in teaching subjects IPA Madrasah Ibtidaiyah 43 Batulotong so that the quality of learning can be achieved optimally. This research uses qualitative approach and quantitative approach with Classroom Action Research (CAR) which is designed through three cycles. The research data obtained were analyzed by using descriptive statistic formula (percentage) to express descriptively the research result. Furthermore, to discuss and explain the results of research that is qualitative descriptive techniques used data reduction analysis, data presentation, and conclusion. From the research results showed that in the pre cycle stage, the average value of student learning outcomes is 50.70. With a classical thoroughness of 7.69%. After implemented by applying the method of guessing words, in the first cycle, the average score of student learning outcomes is 63.92 with 39% complete classical learning. Furthermore, in cycle II with the average value of student learning outcomes is 88.62 with 79.16% classical learning completeness. Then, continued in cycle III with the average value of student learning outcomes is 90.42 with classical learning completeness 88.46%. Thus, students' learning outcomes on science lessons in grade V Madrasah Ibtidaiyah by applying the word guess method can increase in each cycle. Therefore, the method of word guessing should be used as a reference by teachers in science learning activities in SD / MI, especially in Madrasah Ibtidaiyah 43 Batulotong.

scholarly journals The Elements of Executive Attention in Top Soccer Referees and Assistant Referees

2014 ◽  
Vol 40 (1) ◽  
pp. 235-243 ◽  
Author(s):  
Przemysław Pietraszewski ◽  
Robert Roczniok ◽  
Anna Maszczyk ◽  
Paweł Grycmann ◽  
Tomasz Roleder ◽  
...  
Keyword(s):  
Cognitive Process ◽  
National Level ◽  
Executive Attention ◽  
Research Results ◽  
Different Levels ◽  
Better Than

Abstract The aim of the present study was to compare executive attention of top soccer referees and assistant referees at different levels of professional attainment. The sample consisted of 53 subjects (FIFA and national level) - 30 referees and 23 assistant referees. Executive attention of assistant referees was significantly better than the referees’ (p<0.01). Furthermore, extraclass and international referees demonstrated better executive attention than the first-league referees (p<0.01). The research results have proved that referees’ executive attention differs depending on their function and professional level, as well as indicated that the quality of abilities may influence the number and correctness of decisions made during a game. This elementary cognitive process may be strongly shaped by individual’s experience and age. This finding may be instrumental in screening referees and developing criteria for recruiting future referees.

scholarly journals Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage

1969 ◽  
Vol 41 (3) ◽  
pp. 160-164
Author(s):  
Elina Varesmaa ◽  
Jorma J. Laine ◽  
F. P. Niinivaara
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Acid Composition ◽  
Storage Time ◽  
Frozen Storage ◽  
Organoleptic Quality ◽  
Polyethylene Bags ◽  
Better Than

Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty acid composition of the lipids. It was found that the fish were organoleptically uneatable after three months of storage. At –32° C the fish kept their organoleptic quality somewhat better than at –18° C. There were no important differences between the two packing systems used. The fatty acid analyses gave comparable results in all instances and probably changes in the proteins during frozen storage are more significant than changes in the lipids and are mostly responsible for the lowering in quality of frozen rainbow trout.

scholarly journals PENINGKATAN KEMAMPUAN MEMAHAMI CERITA DALAM BUKU PELAJARAN BAHASA INDONESIA MELALUI METODE ROLLING BOOK PADA SISWA KELAS V SEKOLAH DASAR NEGERI 64 TO’BULUNG KOTA PALOPO

2019 ◽  
Vol 2 (1) ◽  
pp. 103-112
Author(s):  
Nur’Andini. SR Nur’Andini. SR
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Science Learning ◽  
Research Result ◽  
Analysis Data ◽  
Student Learning Outcomes ◽  
Average Score ◽  
Average Value ◽  
Qualitative Descriptive

The focus of the problem in this research is the application of the method of word guessing and improvement of science learning outcomes in the human digestive organ material in grade V Madrasah Ibtidaiyah 43 Batulotong. Furthermore, this study aims to improve students' understanding in teaching subjects IPA Madrasah Ibtidaiyah 43 Batulotong so that the quality of learning can be achieved optimally. This research uses qualitative approach and quantitative approach with Classroom Action Research (CAR) which is designed through three cycles. The research data obtained were analyzed by using descriptive statistic formula (percentage) to express descriptively the research result. Furthermore, to discuss and explain the results of research that is qualitative descriptive techniques used data reduction analysis, data presentation, and conclusion. From the research results showed that in the pre cycle stage, the average value of student learning outcomes is 50.70. With a classical thoroughness of 7.69%. After implemented by applying the method of guessing words, in the first cycle, the average score of student learning outcomes is 63.92 with 39% complete classical learning. Furthermore, in cycle II with the average value of student learning outcomes is 88.62 with 79.16% classical learning completeness. Then, continued in cycle III with the average value of student learning outcomes is 90.42 with classical learning completeness 88.46%. Thus, students' learning outcomes on science lessons in grade V Madrasah Ibtidaiyah by applying the word guess method can increase in each cycle. Therefore, the method of word guessing should be used as a reference by teachers in science learning activities in SD / MI, especially in Madrasah Ibtidaiyah 43 Batulotong.

scholarly journals PENGEMBANGAN LKS BERBASIS KONTEKSTUAL PADA MATA PELAJARAN IPA SISWA KELAS IV SDN PONDOK PUCUNG 01 KOTA TANGERANG SELATAN

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Dwi Ayu Aprilia ◽  
Rizki Zuliani ◽  
Candra Puspita Rini ◽  
Een Unaenah
Keyword(s):  
Learning Outcomes ◽  
Science Learning ◽  
Natural Sciences ◽  
Posttest Score ◽  
Contextual Approach ◽  
Average Value ◽  
Significant Difference ◽  
Fourth Grade Students ◽  
Better Than

ABSTRAKHasil penelitian menunjukan bahwa produk LKS IPA materi penggolongan hewan berdasarkan jenis makanannya menggunakan pendekatan kontekstual dengan lima tahapan yaitu, mengamati, menanya, mengumpulkan informasi/mencoba, menalar, dan mengkomunikasikan. Dari hasil Analisis validasi LKS oleh ahli materi dan media menunjukan bahwa kualitas LKS sangat baik dengan rata-rata 3,29. Sedangkan analisis validasi kepraktisan LKS oleh ahli pendidikan dan siswa menunjukan bahwa kualitas LKS baik dengan rata-rata 3,79. Terdapat perbedaan signifikan peningkatan hasil belajar IPA siswa kelas IV sebelum menggunakan LKS dan sesudah menggunakan LKS. Dapat dilihat peningkatan hasil Pretest dan Postest. hasil Pretest menunjukan bahwa nilai ratarata pelajaran IPA 9, sedangkan hasil Postest menunjukan bahwa nilai rata-rata pelajaran IPA 9,3. Hal ini menunjukan bahwa nilai Postest lebih bagus dari pada nilai Pretest maka LKS yang dikembangkan pada penelitian ini dapat dikatakan efektif. Kata Kunci : LKS Kontekstual, IPA, ADDIE.ABSTRACTThe results of the study showed that the product of the Natural Sciences LKS classifying animals based on the type of food using a contextual approach with five stages, namely, observing, asking, gathering information, reasoning, and communicating. From the results of the validation analysis of the worksheets by material and media, experts showed that the quality of worksheets was very good with an average of 3.29. While the validation analysis of the practicality of student worksheets by educational experts and students shows that the quality of worksheets is good with an average of 3.79. There is a significant difference in the increase in science learning outcomes of fourth-grade students before using LKS and after using LKS. Can be seen an increase in Pretest and Posttest results. Pretest results show that the average value of science lessons 9, while the posttest results show that the average value of science lessons 9,3. This shows that the posttest score is better than the pretest value so the worksheet developed in this study can be said to be effective. Keywords: Contextual LKS, Natural Sciences, ADDIE.

scholarly journals Kualitas Organoleptik dan Nilai pH Kulit Kopi yang Difermentasi dengan Penambahan Level Trichoderma sp. yang Berbeda

2019 ◽  
Vol 3 (1) ◽  
pp. 1-5
Author(s):  
Hasan Basri ◽  
Ach Syamsuddin ◽  
Dewi Ratih Ayu Daning
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Duncan Multiple Range Test ◽  
Scoring Method ◽  
Organoleptic Quality ◽  
Trichoderma Sp ◽  
Different Levels ◽  
Range Test ◽  
Light Brown Color

This study aimed to determine the quality of organoleptic and pH value of fermented coffee peel using Trichoderma sp. at different levels. The treatment of coffee peel fermented using Trichoderma sp. consisted of P0 (without Trichoderma sp.), P1 (7.5 g), P2 (15.0 g), and P3 (22.5 g). Each treatment consisted of 4 replications. The parameters observed included: organoleptic quality (color, aroma, and texture) and pH value. The organoleptic test using the scoring method by 12 panelists. The result was analyzed by analysis of variance (ANOVA). A comparison among different treatments was performed by Duncan Multiple Range Test (DMRT). Fermentation of coffee peel waste with Trichoderma sp. produces average light brown color, sour aroma, and softer texture with an increasing percentage of Trichoderma sp. The pH value of coffee peel fermentation with Trichoderma sp. ranged around 6.

Peningkatan Kualitas Produk GRC (Glassfibre Reinforced Cement) Roster pada UD. XYZ Malang Menggunakan Metode Taguchi

Jurnal METRIS ◽  
2019 ◽  
Vol 20 (2) ◽  
pp. 103-115
Author(s):  
Muhammad Sigit Prabowo ◽  
Yurida Ekawati
Keyword(s):  
Quality Improvement ◽  
Data Processing ◽  
Influential Factors ◽  
Cost Calculation ◽  
Average Value ◽  
Reinforced Cement ◽  
Quality Of Products ◽  
Product Durability ◽  
Better Than

The growth of manufacturing industries has caused the competition among companies becomes tighter. Therefore, companies need to make an effort to survive. One of the things that must be considered is the quality of products produced by the company. This research is conducted to design a refinement or quality improvement for GRC roster products in UD. XYZ Malang. The quality improvement is done with Taguchi method experimental design in order to get optimal combination for the materials. As for the orthogonal array notation used is L9(34) with gypsum (A), sand (B), cement (C), and water (D) as the controlling factors. The data processing is carried out using ANOVA towards the average value and SNR with larger the better classification. The ANOVA calculation is done in order to find out the significantly influential factors in product durability. The test done to find out the product durability is a pressure test. According to the result of data processing, the ratio of optimal mixture composition gypsum:sand: cement: wateris 2:2:2:1 (A3, B2, C3, dan D2). A confirmation experiment is conducted to the optimal composition. The analysis of the material cost for each experiment is done to justify the effectiveness of the optimal designed product chosen. Based on the pressure durability and cost calculation, the mean of result is 13,256 kg/cm2 for the pressure durability which indicates the quality is better than the exsisting product and able to save costs of Rp 1.630,927 in order to produce one GRC Roster.

scholarly journals Kualitas Organoleptik dan Nilai pH Kulit Kopi yang Difermentasi dengan Penambahan Level Trichoderma sp. yang Berbeda

2019 ◽  
Vol 3 (1) ◽  
pp. 1-5
Author(s):  
Hasan Basri ◽  
Ach Syamsuddin ◽  
Dewi Ratih Ayu Daning
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Duncan Multiple Range Test ◽  
Scoring Method ◽  
Organoleptic Quality ◽  
Trichoderma Sp ◽  
Different Levels ◽  
Range Test ◽  
Light Brown Color

This study aimed to determine the quality of organoleptic and pH value of fermented coffee peel using Trichoderma sp. at different levels. The treatment of coffee peel fermented using Trichoderma sp. consisted of P0 (without Trichoderma sp.), P1 (7.5 g), P2 (15.0 g), and P3 (22.5 g). Each treatment consisted of 4 replications. The parameters observed included: organoleptic quality (color, aroma, and texture) and pH value. The organoleptic test using the scoring method by 12 panelists. The result was analyzed by analysis of variance (ANOVA). A comparison among different treatments was performed by Duncan Multiple Range Test (DMRT). Fermentation of coffee peel waste with Trichoderma sp. produces average light brown color, sour aroma, and softer texture with an increasing percentage of Trichoderma sp. The pH value of coffee peel fermentation with Trichoderma sp. ranged around 6.

scholarly journals PENERAPAN METODE TEBAK KATA PADA PEMBELAJARAN IPA UNTUK MENINGKATKAN HASIL BELAJAR SISWA KELAS V MADRASAH IBTIDAIYAH 43 BATULOTONG KECAMATAN LAROMPONG KABUPATEN LUWU

2018 ◽  
Author(s):  
Prodi PGMI FTIK IAIN Palopo
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Science Learning ◽  
Research Result ◽  
Analysis Data ◽  
Student Learning Outcomes ◽  
Average Score ◽  
Average Value ◽  
Qualitative Descriptive

The focus of the problem in this research is the application of the method of word guessing and improvement of science learning outcomes in the human digestive organ material in grade V Madrasah Ibtidaiyah 43 Batulotong. Furthermore, this study aims to improve students' understanding in teaching subjects IPA Madrasah Ibtidaiyah 43 Batulotong so that the quality of learning can be achieved optimally. This research uses qualitative approach and quantitative approach with Classroom Action Research (CAR) which is designed through three cycles. The research data obtained were analyzed by using descriptive statistic formula (percentage) to express descriptively the research result. Furthermore, to discuss and explain the results of research that is qualitative descriptive techniques used data reduction analysis, data presentation, and conclusion. From the research results showed that in the pre cycle stage, the average value of student learning outcomes is 50.70. With a classical thoroughness of 7.69%. After implemented by applying the method of guessing words, in the first cycle, the average score of student learning outcomes is 63.92 with 39% complete classical learning. Furthermore, in cycle II with the average value of student learning outcomes is 88.62 with 79.16% classical learning completeness. Then, continued in cycle III with the average value of student learning outcomes is 90.42 with classical learning completeness 88.46%. Thus, students' learning outcomes on science lessons in grade V Madrasah Ibtidaiyah by applying the word guess method can increase in each cycle. Therefore, the method of word guessing should be used as a reference by teachers in science learning activities in SD / MI, especially in Madrasah Ibtidaiyah 43 Batulotong.

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