PHYSICAL PROPERTIES OF BEEF NUGGET WITH THE ADDITION OF DIFFERENT EGG WHITES

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Wa Ode Harliani ◽  
Harapin Hafid ◽  
Muhammad Amrullah Pagala
Keyword(s):  
Animal Husbandry ◽  
Egg White ◽  
Test Results ◽  
Primary Research ◽  
Organoleptic Properties ◽  
Physical Test ◽  
Main Research ◽  
Organoleptic Test ◽  
Preliminary Research ◽  
The University

The purpose of this study was to determine the Physical and Organoleptic Properties of Beef Nuggetwith the Addition of Different Egg White Percentages. The research was carried out in 2 stages,namely preliminary research and primary research. The preliminary research aims to determine theprocess of making and formulating the useful nuggets with egg whites. The main research wasconducted to determine the physical and organoleptic beef nuggets by adding a different egg whitepercentage. This research was carried out experimentally using a Completely Randomized Designwith four treatments and five replications in the physical test and 15 semi-trained panelists as a test inthe organoleptic test. Trained panelists were recruited from students and alumni of the Department ofAnimal Husbandry, Faculty of Animal Husbandry, the University of Halu Oleo, who understood thescience and technology of meat and were willing to do an organoleptic perception testing (hedonictest). The form of treatment is adding a white egg percentage on beef nuggets consisting of fourtreatments. The composition of the experiment is as follows: P0 = Giving 0% (0 gram) egg whites and100% beef, P1 = Giving 5% (5 grams) egg whites and 100% beef, P2 = Giving 10% (10 grams) whiteeggs and 100% beef, and P3 = Provision of 15% (15 grams) egg whites and 100% beef. The variablesmeasured in this study include Physical and Organoleptic Properties of Beef Nugget. Physicalvariable tests include pH and yield, while Organoleptic variables test, namely color, aroma, taste,tenderness, and texture. Based on the results and discussion, it can be concluded that adding adifferent percentage of egg white to the nugget does not affect the pH and the rendering of the beefnugget. Meanwhile, based on organoleptic test results (color, aroma, taste, texture, and tenderness),beef nuggets with the addition of a different percentage of egg white affect the texture but does notaffect the color, aroma, taste, and tenderness. It should be continued with the addition of egg whiteswith a higher level, from this study to see the effect on the physical and organoleptic properties ofBeef Nugget.

scholarly journals Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Rusli Rusli ◽  
Intan Dwi Novieta ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Broiler Chicken ◽  
Animal Husbandry ◽  
Egg White ◽  
Chicken Meat ◽  
Randomized Design ◽  
Average Water ◽  
Completely Randomized Design ◽  
The University

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

scholarly journals PENGARUH KONSENTRASI BAHAN PENGISI DAN SODIUM TRIPOLYPHOSPHATE (Na5P3O10) TERHADAP KARAKTERISTIK SOSIS JAMUR TIRAM PUTIH (Pleurotus ostreatus)

2018 ◽  
Vol 5 (1) ◽  
pp. 25
Author(s):  
Iyan Sofyan
Keyword(s):  
Sodium Tripolyphosphate ◽  
Block Design ◽  
Ash Content ◽  
Filler Material ◽  
Physical Analysis ◽  
Primary Research ◽  
Main Research ◽  
Hardness Level ◽  
Randomized Block Design ◽  
Preliminary Research

The purpose of the research is to determine the effect of the concentration of filler material and concentration sodium tripolyphosphate to the characteristics of white oyster mushrooms sausage. The research method consists of preliminary research and primary research. The preliminary research conducted to determine the type of filler material to be used in the main research. The primary research is to determine of the varying concentration of filler material and sodium tripolyphosphate concentration.The Experimental design that used in this research is a Randomized Block Design with factorial pattern of 3x3 in followed by Duncan test. . The first factor of the primary research is the concentration of filler material (a) that is 8.00% (a1), 8.25% (a2), 8.50% (a3) and 8.75% (a4). The second factor of the primary research is the concentration of sodium tripolyphosphate (b) that is 12% (b1), 13% (b2), 14% (b3), and 15% (b4). Observation parameter conducted to physical analysis covering hardness level by using penetrometer appliance. Organoleptic test that covering color, aroma, texture, and flavor. and also chemical analysis of selected samples covering protein rate, fiber rate, and ash content rate.The results of research showed that the chosen sample a3b1 treatment with (filler material concentration (a) 15%, and sodium tripolyphosphate (b) 0.24%). has a hardness level of 7.80 mm / sec, protein content  of 4.9%, ash content of 0, 95% and fiber content of 6.86%. based on organoleptics test show that the value of a favorite on the attributes of color, flavor, taste and texture are 4.62, 2.30, 4.65, 4.44 respectively.  

scholarly journals The Organoleptic Properties of Food Products from Tempe Lake Fish

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Nurlita Pertiwi ◽  
Darwish ◽  
Muhammad Ardi
Keyword(s):  
Local Community ◽  
Food Products ◽  
T Test ◽  
Test Results ◽  
Organoleptic Properties ◽  
Monopterus Albus ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Channa Striata ◽  
Lake Fish

The potential freshwater fish of Lake Tempe has long been consumed by the local community. However, its use is minimal. This article describes the organoleptic properties of fish cakes and fish floss as the development of various forms of food made from fish of Tempe Lake. The types of fish used as essential ingredients are Channa Striata and Monopterus Albus. The organoleptic test involved 70 panelists from the Department of Agricultural Technology, Universitas Negeri Makassar. Panelists assessed the color, taste, smell, and texture of the two food products. This result of the study describes the results of the organoleptic test with a comparison figure and t-test. Organoleptic test results showed that the panelists preferred the fish floss from Channa Striata for color, smell, and taste compared to fish floss from Monopterus Albus. Panelists' assessment of the fish cake from Channa Striata was better on smell and texture, while Monopterus Albus was preferred on the color and taste test. The T-test results showed that the panelists' assessments for fish cakes from Channa Striata and Monopterus Albus were similar. However, the organoleptic characteristics of fish cake are different between two kinds of lake fish.

scholarly journals KOMBINASI TEPUNG TERIGU DAN TEPUNG TAPIOKA TERHADAP DAYA KEMBANG DAN SIFAT ORGANOLEPTIK KERUPUK TERUBUK (Saccharum edule Hasskarl)

2019 ◽  
Vol 4 (1) ◽  
pp. 1-8
Author(s):  
Ramadhani Chaniago ◽  
Darni Lamusu ◽  
Lutfi Samaduri
Keyword(s):  
Wheat Flour ◽  
Test Results ◽  
Organoleptic Properties ◽  
Organoleptic Test ◽  
Frying Process ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Processing Techniques ◽  
Made In

Terubuk processing techniques are still simple, such as processed into vegetables. Therefore, it is necessary to diversify food, namely making crackers in powder. Crackers are a type of small food that undergoes volume development forming a product that is porous and has a low density during the frying process. This study aims to determine the growth and organoleptic properties of crackers made from powder (Saccharum edule Hasskarl). this study was designed using a Completely Randomized Design (CRD) arranged with 1 factor, namely: A1 = 100 gram wheat flour + 200 gram tapioca flour + 100 gram flour; A2 = 150 gram wheat flour + 100 gram tapioca flour + 150 gram powder; A3 = 100 gram flour + 150 gram tapioca flour + 100 gram powder. Based on the organoleptic test results showed that: The best flower power is shown in treatment A1 (100 gram wheat flour + 200 gram tapioca flour + 100 gram flour) which is 75.58%. The panelist's assessment or organoleptic test of the combination of wheat flour, tapioca tapung and terubuk gave no significant effect on color, taste and texture and gave a real influence on the aroma of crackers made in powder. The best treatment based on the panelist's assessment is treatment (A2) Wheat flour 150 grams + Tapioca flour 100 grams + Powdered 150 grams. Where these crackers have a color value of 3.75 rounded to 4 (likes); the aroma value of 3.93 is rounded to 4 (likes); the flavor value of 3.57 is rounded to 4 (likes) and the texture value is 3.75 (likes).

Faktor – Faktor Yang Mempengaruhi Minat Berwirausaha Mahasiswa Program Studi Manajemen Fakultas Ekonomi Universitas Flores

Analisis ◽  
2020 ◽  
Vol 19 (1) ◽  
pp. 76-84
Author(s):  
Nasarius Aban ◽  
Gabriel Tanusi
Keyword(s):  
Emotional Intelligence ◽  
Regression Analysis ◽  
Family Environment ◽  
Linear Regression Analysis ◽  
Simple Random Sampling ◽  
Coefficient Of Determination ◽  
Test Results ◽  
Study Program ◽  
Management Study ◽  
The University

This study aims to determine the effect of emotional intelligence, independent attitude and family environment on the interest in entrepreneurship at the University of Flores Management Faculty of Economics. This research is an associative research. The population in this study were students of the Management Study Program of the Faculty of Economics of the University of Flores in the class of 2015-2016 who had passed the entrepreneurship courses of 170 people. Samples taken in this study were 105 respondents, with sampling techniques using simple random sampling. Data collection using questionnaires and interviews, while data analysis was performed using multiple linear regression analysis. The results of multiple regression analysis are Y = 1.060 + 0.594X1 + 0.114X2 + 0.421X3 + e. The coefficient of determination R2 for the variables X1, X2, X3 is 0.675, which means that entrepreneurial interest can be influenced by emotional intelligence, independent attitude and family environment by 67.50% and the remaining 32.50% is influenced by other factors including factors of education, skills, motivation and others. F test results show the value of Fcount> Ftable (28.442> 2.69) with a significant level of 0.000 <0.05 meaning that there is a positive and significant influence between emotional intelligence, independent attitude and family environment together on the entrepreneurial interest of the Faculty of Management Study Program Students The economy. Partial test results (t) show 1) Emotional intelligence factors have a positive and significant effect on entrepreneurial interest 2) Family environment factors have a positive and significant effect on entrepreneurial interest 3) Independent attitude factor has no positive and significant effect on entrepreneurial interest.

scholarly journals Public Administration and Values Oriented to Sustainability: A Systematic Approach to the Literature

2021 ◽  
Vol 13 (5) ◽  
pp. 2566
Author(s):  
Isabel Marques ◽  
João Leitão ◽  
Alba Carvalho ◽  
Dina Pereira
Keyword(s):  
Public Administration ◽  
Future Research ◽  
Main Research ◽  
Sustainable Performance ◽  
Future Research Agenda ◽  
Research Collaborations ◽  
Work Area ◽  
The Social ◽  
The Usa ◽  
The University

Values guide actions and judgements, form the basis of attitudinal and behavioral processes, and have an impact on leaders’ decision-making, contributing to more sustainable performance. Through a bibliometric study and content analysis, 2038 articles were selected from Scopus, from the period 1994–2021, presenting global research tendencies on the subject of values, public administration, and sustainability. The results indicate that Sustainability is the most productive journal, the main research category is in social sciences, the most productive institution is the University of Queensland, the location with the most publications and research collaborations is the USA, and the authors with the greatest number of articles are Chung, from Chung-Ang University; García-Sánchez, from the University of Salamanca; and Pérez, from the University of Cantabria. Analysis of keywords shows that the most relevant are “sustainability”, “CSR”, “sustainable development”, “innovation”, and “leadership”. Time analysis of keywords reveals a tendency for lines of research in the social and work area. The results also provide data about the framing of studies in sustainability pillars and the types of values referred to and indicate the main areas of public administration studied. Finally, a future research agenda is proposed.

Promoting positive washforward through personalised test feedback and other benefits: Piloting a computer-based testing system

2020 ◽  
Vol 10 (1) ◽  
pp. 235-244
Author(s):  
Elena A. M. Gandini ◽  
Tania Horák
Keyword(s):  
Foreign Language ◽  
Testing System ◽  
Test Results ◽  
Test Feedback ◽  
Teachers And Students ◽  
Computer Based ◽  
Computer Based Testing ◽  
The University ◽  
Future Learning ◽  
Personalised Feedback

AbstractThis contribution reports on the developing and piloting of a computer-based version of the test of English as a foreign language produced by the University of Central Lancashire (UCLan), where it is currently used for the admission of international students and the subsequent evaluation of their language progress. Among other benefits, computer-based testing allows for better and individualised feedback to both teachers and students, and it can provide a more authentic test experience in light of the current digital shift that UK universities are undergoing. In particular, the qualitative improvement in the feedback available for test-takers and teachers was for us a crucial factor. Providing students with personalised feedback, that is, directly linked to their performance, has positive washforward, because it means we can guide their future learning, highlighting the areas they need to work on to improve their language skills and giving them suggestions on how to succeed in academia. Furthermore, explaining the meaning of test results in detail improves transparency and ultimately washback, as teachers can use the more accessible marking criteria, together with information on how their students performed, to review plans and schemes of work for subsequent courses.

On Being a Punk and a Scholar: A Reflexive Account of Researching a Punk Scene in Russia

2014 ◽  
Vol 19 (4) ◽  
pp. 135-147 ◽  
Author(s):  
Ivan Gololobov
Keyword(s):  
Ethical Issues ◽  
Academic Career ◽  
Social World ◽  
Ethnographic Research ◽  
Methodological Framework ◽  
Main Research ◽  
Research Paradigms ◽  
Ethnographic Studies ◽  
Youth Subcultures ◽  
The University

Ethnographic studies of youth subcultures, scenes and urban tribes often rely on insiders’ accounts, where researchers investigate a social environment of which they are presently or formerly members. This approach raises important questions about the positionality of the researcher, and the reflexivity, epistemology and ethics of an ethnographic investigation, as different roles and engagement with the field, as well as the very identity of the ‘field’ itself, no longer fit into the methodological framework of traditional ethnography. This article explores the difficulties that arise during ethnographic research on one's own social world. I was actively involved in the Russian punk scene before pursuing my academic career in England, and in the framework of a research project on post-socialist punk at the University of Warwick, I went back to study this milieu as a ‘field’ in two different sites in 2009 and in 2010. The article shows the complexity of researching one's own subculture and demonstrates that active discentring of the ‘knowing authority’ in studying one's own ‘tribe’ necessarily involves a transformation of its main research paradigms, where epistemological and ethical issues appear to be rearranged in a new way which radically affects the methodological foundations of such an investigation.

scholarly journals The profiling of university of Ljubljana students according to their motives for exercise participation

2017 ◽  
Vol 56 (2) ◽  
pp. 107-114 ◽  
Author(s):  
Katja Cerar ◽  
Miran Kondrič ◽  
Joško Sindik
Keyword(s):  
Physical Activity ◽  
Additional Data ◽  
Personal Data ◽  
Male Students ◽  
Main Research ◽  
Exercise Participation ◽  
Different Types ◽  
Participation Motives ◽  
The University ◽  
Practical Implications

Abstract Introduction The main research objective is the analysis of the grouping of the students of the University of Ljubljana, with respect to the intensity of different types of exercise participation motives, their gender, discipline and year of study, level of physical activity, status of physical education class, organization of physical activities during study, and place of residence. Methods Data were collected using personal data sheets during enrolling students at the University of Ljubljana. Students completed The Exercise Motivations Inventory (EMI-2), with additional data about sociodemographic parameters. Results The results reveal that the students could be grouped in three distinctive clusters, which can be very clearly explained in terms of the prevalence of exercise participation motives in general. The students grouped in the first cluster have the lowest average values (means) in all exercise participation motives. The students grouped in the second cluster have the profile with moderate means in all exercise participation motives, while the students grouped in the third cluster have the profile with the highest means in all exercise participation motives. Conclusions The results indicate overall higher motivation for physical activity in men. All the sub-samples are different in their relevant features used in clustering (e.g., male students are dominant in life sciences, etc.), which provide a guide both for the explanation of the results obtained and for practical implications.

Remediation Effect of Biomass Amendment on the Physical-Chemical Performance and Sustainable Utilization of Sandy Soil

2021 ◽  
Vol 45 (1) ◽  
pp. 33-42
Author(s):  
Zibei Ren ◽  
Ming Li ◽  
Yanzhe Hui ◽  
Zengwang Ma ◽  
Jiancai Gu
Keyword(s):  
Sandy Soil ◽  
Saline Soil ◽  
Animal Husbandry ◽  
Soil Improvement ◽  
Sustainable Utilization ◽  
Test Results ◽  
Degraded Soil ◽  
Four Dimensions ◽  
Physical Chemical ◽  
Biological Performance

Soil desertification affects the service functions of the ecosystem. In severe cases, it even causes a decline in agricultural productivity and shrinkage of animal husbandry, posing a threat to regional eco-environment and economic sustainability. The previous research on soil remediation research mainly concentrates on heavy metal degradation, saline soil improvement, and eroded and degraded soil improvement. There is little report on the biomass improvement and restoration of sandy soil. Therefore, this paper explores the remediation effect of biomass amendment on the physical-chemical performance and sustainable utilization of sandy soil in Huangyangtan, the largest sandy land in northern China’s Hebei Province. Specifically, the authors detailed the strategies to measure the physical-chemical indices and microbial diversity of Huangyangtan sandy soil, and introduced the materials and mode of the biomass amendment test on Huangyangtan sandy soil, followed by an elaboration on the test results. The influence of different test fertilizers on the soil was analyzed in four dimensions, namely, physical performance, chemical performance, biological performance, and crop yield. The results show that biomass amendment can effectively remediate sandy soil, and promote its sustainable utilization.

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