scholarly journals The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 305 ◽  
Author(s):  
Simona Grasso ◽  
Ese Omoarukhe ◽  
Xiaokang Wen ◽  
Konstantinos Papoutsis ◽  
Lisa Methven
Keyword(s):  
Antioxidant Capacity ◽  
Sunflower Seed ◽  
Descriptive Analysis ◽  
Total Phenolic ◽  
Food Ingredient ◽  
Quantitative Descriptive Analysis ◽  
Seed Flour ◽  
Colour Measurements ◽  
Quantitative Descriptive

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

scholarly journals The sensory quality of sprouts obtained from the selected species of legume seeds

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S174-S176 ◽  
Author(s):  
A. Troszyńska ◽  
G. Larski ◽  
A. Kosińska
Keyword(s):  
Phenolic Compounds ◽  
Mung Bean ◽  
Sensory Quality ◽  
Descriptive Analysis ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Quantitative Descriptive Analysis ◽  
Legume Seeds ◽  
Quantitative Descriptive

Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.

scholarly journals ANALISIS KEPUASAN KARYAWAN DAN AKREDITASI RUMAH SAKIT UMUM DAERAH BLAMBANGAN KABUPATEN BANYUWANGI

2017 ◽  
Vol 2 (2) ◽  
Author(s):  
Diansanto Prayoga ◽  
Syifaul Lailiyah ◽  
Jayanti Dian Eka Sari
Keyword(s):  
Job Satisfaction ◽  
Employee Satisfaction ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Hospital Employee ◽  
Management Evaluation ◽  
Level Of Satisfaction ◽  
Quantitative Descriptive

Health services conducted by hospitals must prioritize quality and satisfaction for consumers. Internal hospital customers are hospital works that have a major role in providing services to consumers. Analysis Methods This study uses Quantitative Descriptive Analysis method. For a large sample of staff employees taken 20% of all employees (589 people) at Blambangan Regional General Hospital Banyuwangi regency of 125 people by systematic random sampling. The results of this study indicate that the level of satisfaction of employee employee karywan for 68.95 included in the category of satisfaction. Hospital employee satisfaction value is the highest indicator of job satisfaction that is mentally challenging with the value of employee satisfaction of 71.72, while the lowest hospital employee satisfaction value is a reasonable indicator of Rewards satisfaction with employee satisfaction score of 64.23. Accreditation of Blambangan Public Hospital of Banyuwangi Regency earned the title of Plenary.This study reviews materials for the management of the hospital to make improvements in the role of hospital employees to perform services to the community and management evaluation in improving the performance of employees in the organization. Keyword : Job Satisfaction, Accreditation, Quality of Hospital

scholarly journals Movement and Sports Activities through Games to Enhance the Skills of Creative Thinking and Quality of Learning Process for Children Aged 14–15

2021 ◽  
Vol 4 (1) ◽  
pp. 115-128
Author(s):  
Basuki ◽  
Nurhasan ◽  
Suroto
Keyword(s):  
Learning Process ◽  
Creative Thinking ◽  
Descriptive Analysis ◽  
Test Group ◽  
Development Project ◽  
Control Group ◽  
Control Group Design ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

The study aims to develop mobile exercises through games to strengthen students’ creative thinking. To achieve the goal of learning a sports and health subject, teachers may use optional teaching methods. It is carried out using an experimental research and development project called The Postest-Only Control Group Design. When analyzing the quality of the learning process, a quantitative descriptive analysis technique based on Formative Class Evaluation (FCE) questionnaires are used. The implementation rate for all indicators was found to be 89%. The small group shows a probability index of less than 0.05% or 0.000 and an FCE index of 89.35%. The large group reveals 0.000 and the FCE category is 85.26%. It is necessary to research developing the activity of learning the movements performed by games to strengthen creative thinking, another influence on the creative thinking of students from both the product test group and the control group is the transfer of exercises through games. Based on FCE, it shows that learning quality is important for employment, and according to experts, the entire product design is also important to apply.

scholarly journals KUALITAS PELAYANAN STASIUN PENGISIAN BAHAN BAKAR UMUM PANRENG KECAMATAN BARANTI KABUPATEN SIDENRENG RAPPANG

2019 ◽  
Vol 7 (2) ◽  
pp. 52-58
Author(s):  
Karmila Yusuf ◽  
Kamaruddin Sellang ◽  
Hariyanti Hamid
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Descriptive Analysis ◽  
Fuel Oil ◽  
Literature Study ◽  
Summary Table ◽  
Quantitative Descriptive Analysis ◽  
Sample Technique ◽  
Quantitative Descriptive

This study aims to determine the quality of service affect customer satisfaction at Panreng SPBU District Baranti Sidenreng Rappang District and to find out which of the quality of services which include physical evidence, reliability, assurance, responsiveness, and empathy that have a dominant influence on customer satisfaction at Panreng SPBU Baranti District, Sidenreng Rappang Regency. The approach of the research method used in this research is a quantitative descriptive approach. The population in this study is customers who buy fuel oil at Panreng gas station, which is estimated that there are 250 buyers a day. The sample technique used is Random Sampling using the Slovin formula to produce 71 samples. Data collection techniques carried out in this study were observation, questionnaires, documentation, and literature study. The collected data is then processed and analyzed using quantitative descriptive analysis techniques with the help of descriptive statistics using SPSS 21.0 and Likert Scale. From the results of the study and discussion of the overall value shows that: (1) the quality of service affects customer satisfaction, declared significant / significant with a percentage of 55.1% obtained from the correlation coefficient in the model summary table. (2) the service quality factor which has the highest influence is the responsiveness indicator factor with a percentage of 74% obtained from the results of the questionnaire accumulation.

scholarly journals Pengembangan Lembar Kerja Peserta Didik (LKPD) PJOK Senam Lantai Meroda Berbasis Penguatan Pendidikan Karakter Untuk Peserta Didik Kelas VII SMP Negeri 18 Kota Bengkulu

2020 ◽  
Vol 1 (2) ◽  
pp. 1-9
Author(s):  
Muhammad Nuryogatama ◽  
Tono Sugihartono ◽  
Ari Sutisyana
Keyword(s):  
Character Education ◽  
Descriptive Analysis ◽  
Technical Aspect ◽  
Quantitative Descriptive Analysis ◽  
Analysis Techniques ◽  
Is Research ◽  
Instruments And Techniques ◽  
Quantitative Descriptive ◽  
Expert Validation

Lembar Kerja Peserta Didik (LKPD), is research and development that is commonly called (R&D). The subjects of this study were Students of grade VII of SMP Negeri 18 Bengkulu City with 27 students and 2 teachers. Data analysis techniques using quantitative descriptive analysis as outlined in the form of percentages. Data collection instruments and techniques with a questionnaire. The results of the study stated that the products developed were feasible with expert validation scores, , in expert I, Content eligibility aspects "very good" 100%, aspects of conformity with character education "very good" 97%, didactic aspects "very good" 93%, construction aspects "very good" 100% and technical aspects "very good" 93%. whereas the final result of the assessment was conducted by expert II, the aspect of Feasibility of "very good" content was 100%, the suitability aspect of Character Education was "very good" 97%, the Didactic aspect was "very good" 100%, the construction aspect was "very good" 100% and the technical aspect was "very good” 96%. While overall the quality of LKPD percentage of students' responses to LKPD based on Character Education is "very good" with a percentage of 86% and the results of teacher responses are "very good" with a percentage of 93%.

scholarly journals Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

2020 ◽  
Vol 9 (2) ◽  
pp. 7
Author(s):  
Claudia Regina S. Amaral ◽  
Priscila Becker Siqueira ◽  
Luciane Yuri Yoshiara ◽  
Edgar Nascimento ◽  
Rozilaine A. P. Gomes de Faria ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Acceptance Testing ◽  
Total Phenolic ◽  
Acceptance Test ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Hancornia Speciosa

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

scholarly journals Service Quality Based Analysis : Case of Housekeeping Attendant, Segara Village Hotel

2015 ◽  
Vol 1 (1) ◽  
pp. 7
Author(s):  
Ni Made Ayu Sulasmini ◽  
I Gede Gio Pana Saputra
Keyword(s):  
Quality Of Service ◽  
Service Quality ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Analysis Techniques ◽  
And Performance ◽  
Quantitative Descriptive ◽  
Level Of Importance ◽  
Scale Data

Quality of service is any activity carried out by the company or hotel in order to meet consumer expectations. The dimensions of the service quality are Tangible, Reliability, Responsiveness, Assurance and Empathy. Various efforts need to be considered by the hotel in order to satisfy the guests. So is the case with Segara Village Hotel which is a four-star hotel in Sanur. This study aims to determine the quality of service of room attendants at Segara Village Hotel, using the techniques of qualitative-quantitative descriptive analysis. Respondents in this study were guests at Segara Village Hotel as many as 50 people. Data obtained by questionnaires that measured using a Likert scale. Data were analyzed using analysis techniques and performance level of importance, and the Cartesian diagram. It was found that the factors are a top priority (considered important by guests, but the implementation is felt still less) is the appearance of room attendant, accuracy, reliability, timeliness in cleaning room, the provision of information to the guests, room attendant accuracy, and understanding of what is desired by guests.

scholarly journals Analisis kualitas pelayanan bartender/bartendres dalam meningkatkan kepuasan wisatawan pada sea fire salt bar di anantara uluwatu resort & spa bali

2020 ◽  
Vol 4 (2) ◽  
pp. 103
Author(s):  
Azwar Z ◽  
Agus Muriawan Putra ◽  
Putu Ratih Pertiwi
Keyword(s):  
Quality Of Service ◽  
Service Quality ◽  
Performance Appraisal ◽  
Descriptive Analysis ◽  
Good Service ◽  
Quality Performance ◽  
Quantitative Descriptive Analysis ◽  
Tourist Satisfaction ◽  
Quantitative Descriptive

This research is motivated by the quality of service bartenders / bartendres who must provide good service to tourists by providing good service. The purpose of this study was to find out about the quality of bartender / bartendres services and tourist satisfaction criteria for bartender / bartendres services at the Sea Fire Salt Bar at Anantara Uluwatu Resort & Spa Bali. Data collection techniques in this study used the method of observation, interviews, questionnaires and literature studies. Data were analyzed with Quantitative Descriptive Analysis, Likert Scale and Importance - Performance Analysis The results of the study of 100 tourists from performance appraisal that affected the level of tourist satisfaction with the service quality of bartenders / bartendres at Sea Fire Salt in Anantara Uluwatu Resort & Spa Bali obtained an assessment of service quality performance categorized as good for tourist satisfaction. Of the five (5) indicators, all indicators get the same score that is said to be good, and no one answers very well. While the assessment of interests that affect the level of tourist satisfaction with the service quality of bartenders / bartendres at Sea Fire Salt in Anantara Uluwatu Resort & Spa Bali obtained an assessment of service quality performance categorized as important and very important to tourist satisfaction.Suggestions that can be given to the quality of service of the bartender / bartendres must continue to be improved so that tourists who visit get satisfaction and visitors are expected to return to visit the Sea Fire Salt Bar at Anantara Uluwatu Resort & Spa Bali  

scholarly journals Quality characteristics and antioxidative properties of broccoli cultivars (Brassica Oleracea L. var. italica Plenck)

2008 ◽  
Vol 56 (1) ◽  
pp. 91-96 ◽  
Author(s):  
Marek Gajewski ◽  
Paweł Szymczak ◽  
Marta Gorczyca ◽  
Maja Madejska
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Descriptive Analysis ◽  
Quality Traits ◽  
Analysis Method ◽  
Total Carotenoids ◽  
Quantitative Descriptive Analysis ◽  
Colour Parameters ◽  
Quantitative Descriptive

Quality traits of three broccoli cultivars, which were grown for autumn crop was determined: ‘Chevalier’ F1, ‘Milady’ F1 (cultivars of Dutch origin) and ‘Cezar’ F1 (of Polish origin). Immediately after harvest sensory quality of broccoli was evaluated, using the quantitative descriptive analysis method (QDA). In ‘brainstorming’ session there were chosen 14 attributes (profiles) concerning smell, texture, taste / flavour. Overall quality impression was also scored and hedonic test of broccoli liking was performed. Other quality traits determined were: antioxidant activity, total carotenoids content, vitamin C content, colour parameters in CIE L*a*b* system. These traits were determined separately for florets and stems of broccoli plants, both of which are usable parts of this vegetable. Results showed that investigated cultivars differed in respect of quality traits concerning sensory attributes, antioxidant activi­ty, carotenoids content, vitamin C content and colour parameters. Results showed also that florets of broccoli performed higher antioxidant activity than stems. Carotenoids content in broccoli cultivars was much higher in florets than in stems, but vitamin C content was on similar level in florets and stems of the plants. Florets and stems of all broccoli cultivars differed much in respect of colour parameters – lightness, greenness and yellowness.

scholarly journals PEMANFAATAN TEPUNG BONGGOL PISANG KEPOK (MUSA ACUMINATA BALBISIANA) MENJADI CHOCO COOKIES

2019 ◽  
Vol 10 (3) ◽  
pp. 195
Author(s):  
Made Wira Lega Saputra ◽  
Risa Panti Ariani ◽  
Damiati Damiati
Keyword(s):  
Data Analysis ◽  
Descriptive Analysis ◽  
Egg Yolk ◽  
Musa Acuminata ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Qualitative And Quantitative ◽  
Quantitative Descriptive ◽  
Hedonic Quality

Abstrak Penelitian eksperimen ini bertujuan untuk mengetahui (1) formula choco cookies tepung bonggol pisang kepok (2) kualitas choco cookies tepung bonggol pisang kepok dari rasa, aroma dan tekstur. Objek penelitian ini adalah proses pembuatan dan kualitas choco cookies tepung bonggol pisang kepok dari aspek rasa, aroma, dan tekstur. Panelis yang dipilih adalah panelis terlatih terdiri dari guru dan dosen tata boga berjumlah 19 orang. Metode yang digunakan adalah metode eksperimen dan metode observasi. Data kualitas choco cookies tepung bonggol pisang kepok dikumpulkan melalui uji organoleptik mutu hedonik dengan skala 3 tingkatan. Analisis data menggunakan analisis deskriptif kualitatif dan kuantitatif. Hasil penelitian, ditemukan bahwa (1) formula choco cookies tepung bonggol pisang kepok sebagai berikut tepung bonggol pisang kepok 150g, margarin 180g, choco chip 150g, gula halus 150g, cokelat bubuk 25g, kuning telur 20g dan vanilli 4g (2) kualitas choco cookies tepung bonggol pisang kepok dilihat dari aspek rasa berada pada kategori baik dengan skor rata-rata 2,94 artinya memiliki rasa manis dan gurih. Aspek aroma berada pada kategori baik dengan skor rata-rata 2,89 artinya memiliki aroma khas bonggol pisang kepok. Aspek tekstur berada pada kategori baik dengan skor rata-rata 2,78 artinya memiliki tekstur yaitu rapuh. Kata Kunci : choco cookies, kualitas, tepung bonggol pisang kepok, formula. Abstract This experimental research is aimed to know (1) the formula of kepok banana hump flour choco cookies (2) the quality of kepok banana hump flour seen from flavor, aroma and texture. The object of this study is process and quality of kepok banana hump flour choco cookies from the aspect of flavor, aroma and texture. The selected panelists were 19 trained panelists. The method used in this is the method of laboratory and method of observation. The data kepok banana hump flour was collected through organoleptic test of hedonic quality with scale 3 levels and then the data of this study was found some result will be analyzed by using qualitative and quantitative descriptive analysis method. Based on the results of data analysis, it was found (1) the formula of kepok banana hump flour choco cookies is a kepok banana hump flour 150g, margarine 180g, choco chip 150g, refined sugar 150g, cocoa powder 25g, egg yolk 20g, and vanillie 4g (2) the quality of kepok banana hump flour choco cookies seen from flavor aspect is good category with the average 2,94 has a desired flavor there are sweat and savory, from the aspect aroma is in the good category with the average 2,89 has a distinctive aroma of kepok banana hump flour, from the aspect of the texture is good category with the average 2,78 has a distinctive texture is fragile. Keywords: choco cookies, quality, kepok banana hump flour, formula

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