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.

Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine

2016 ◽  
Vol 238 ◽  
pp. 311-319 ◽  
Author(s):  
Manuel Ramírez ◽  
Rocío Velázquez ◽  
Matilde Maqueda ◽  
Emiliano Zamora ◽  
Antonio López-Piñeiro ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality

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 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

Kepuasan Masyarakat Terhadap Pelayanan Kelurahan Setelah Pemekaran Di Tangerang Selatan

Liquidity ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 151-159
Author(s):  
Pitri Yandri
Keyword(s):  
Public Perception ◽  
Service Personnel ◽  
Urban Services ◽  
Hospitality Workers ◽  
Care Workers ◽  
Before And After ◽  
Cartesian Diagram ◽  
Better Than

The purpose of this study is (1) to analyze public perception on urban services before and after the expansion of the region, (2) analyze the level of people's satisfaction with urban services, and (3) analyze the determinants of the variables that determine what level of people's satisfaction urban services. This study concluded that first, after the expansion, the quality of urban services in South Tangerang City is better than before. Secondly, however, public satisfaction with the services only reached 48.53% (poor scale). Third, by using a Cartesian Diagram, the second priority that must be addressed are: (1) clarity of service personnel, (2) the discipline of service personnel, (3) responsibility for care workers; (4) the speed of service, (5) the ability of officers services, (6) obtain justice services, and (7) the courtesy and hospitality workers.

Implementasi Voip Server Berbasis IPV6 Dengan Raspberry PI

2019 ◽  
Vol 9 (01) ◽  
pp. 47-54
Author(s):  
Rabbai San Arif ◽  
Yuli Fitrisia ◽  
Agus Urip Ari Wibowo
Keyword(s):  
Internet Protocol ◽  
Wireless Transmission ◽  
Raspberry Pi ◽  
Test Results ◽  
Average Delay ◽  
Ipv6 Network ◽  
Ip Network ◽  
Selection Of ◽  
Better Than

Voice over Internet Protocol (VoIP) is a telecommunications technology that is able to pass the communication service in Internet Protocol networks so as to allow communicating between users in an IP network. However VoIP technology still has weakness in the Quality of Service (QoS). VOPI weaknesses is affected by the selection of the physical servers used. In this research, VoIP is configured on Linux operating system with Asterisk as VoIP application server and integrated on a Raspberry Pi by using wired and wireless network as the transmission medium. Because of depletion of IPv4 capacity that can be used on the network, it needs to be applied to VoIP system using the IPv6 network protocol with supports devices. The test results by using a wired transmission medium that has obtained are the average delay is 117.851 ms, jitter is 5.796 ms, packet loss is 0.38%, throughput is 962.861 kbps, 8.33% of CPU usage and 59.33% of memory usage. The analysis shows that the wired transmission media is better than the wireless transmission media and wireless-wired.

Motilitas dan Vabilitas Spermatozoa Ayam Kampung pada Suhu 5°C Menggunakan Pengencer dan Lama Simpan yang Berbeda

2018 ◽  
Vol 5 (2) ◽  
pp. 102
Author(s):  
Enike Dwi Kusumawati ◽  
Selvinus Lawu Woli ◽  
Aju Tjatur Nugroho Krisnaningsih ◽  
Waluyo Edi Susanto ◽  
Syam Rahadi
Keyword(s):  
Data Analysis ◽  
Storage Temperature ◽  
Coconut Water ◽  
Laboratory Research ◽  
Ringer Lactate ◽  
Randomized Design ◽  
Native Chicken ◽  
Lactate Solution ◽  
Better Than

ABSTRAKPenelitian ini dilakukan untuk mengetahui motilitas dan viabilitas spermatozoa ayam kampung pada suhu 5oC menggunakan pengencer dan lama simpan yang berbeda. Metode yang digunakan dalam penelitian ini adalah penelitian laboratorium menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan pengencer ringer lactat solution, air kelapa dan tanpa pengencer serta lama simpan 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30, masing-masing diulang 10 kali. Variabel yang diamati yaitu motilitas dan viabilitas spermatozoa. Analisa data yang digunakan adalah analisis varian. Hasil analisis data menunjukkan bahwa motilitas dan viabilitas spermatozoa menggunakan pengencer ringer lactat solution lebih tinggi (P<0,01) serta dapat bertahan sampai lama simpan 24 jam dibandingkan air kelapa dan tanpa pengencer. Adapun nilai motilitas ringer lactat solution, air kelapa dan tanpa pengencer pada lama simpan 24 jam masing-masing sebesar 43,5±17,17%; 8±4,83%; 6,5±2,4%, sedangkan nilai viabilitasnya sebesar 83,2±7,25%; 64,6±3,20%; dan 63,1±2,33%. Kesimpulan dari hasil penelitian ini adalah ringer lactat solution lebih baik dibandingkan air kelapa dan tanpa pengencer dalam mempertahankan kualitas semen ayam kampung pada suhu simpan 5oC sampai lama simpan 24 jam.Kata Kunci : air kelapa, ayam kampung, motilitas, spermatozoa, viabilitas  ABSTRACTThis study was conducted to determine the motility and viability of spermatozoa of Native chickens at 5oC using different diluents and time storage. The method used in this study was laboratory research using Factorial Completely Randomized Design with ringer lactate solution, coconut water and without diluent at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 hours of time storage each repeated 10 times. The variables observed were motility and viability of sperm. Data analysis used is variance analysis. The results of data analysis showed that the motility and viability of spermatozoa using ringer lactate solution diluents was higher (P <0.05) than coconut water and without diluents. The motility values of ringer lactat solution, coconut water and without diluents were 43,5±17,17%; 8±4,83%; 6,5±2,4% respectively, while the viability values were 83,2±7,25%; 64,6±3,20% and 63,1±2,33%. The conclusion of this study is that ringer lactat solution is better than coconut water an without diluents in maintaining the quality of Native chicken semen at a storage temperature of 5oC until 24 hours.Keywords: coconut water, motility, native chicken, sperm, viability

The impact of sweet basil plant additive on biochemical parameters and organoleptic quality of meat of chicken

2020 ◽  
Vol 23 (07) ◽  
pp. 254-260
Author(s):  
Thair Jawad Kadhim Al-Kelabi ◽  
Mayada F. Mohamed ◽  
Hassan Al-Karagoly
Keyword(s):  
Biochemical Parameters ◽  
Organoleptic Quality ◽  
Sweet Basil ◽  
The Impact

PERBANDINGAN KUALITAS PELAYANAN ANTARA PERPUSTAKAAN PROVINSI KEPRI DENGAN KOTA TANJUNG PINANG

2017 ◽  
Vol 2 (3) ◽  
pp. 288
Author(s):  
Dimas Satriadi
Keyword(s):  
Service Quality ◽  
Public Service ◽  
Quantitative Methods ◽  
Quality Service ◽  
Data Collecting ◽  
Service Institution ◽  
Better Than

<p><em>The quality of public service is an important and it must have bye the each public service institution. Includes the library as a public service institution giving service for the all visitors. This research aims to know the comparisation of Kepri Province Libraries quality service  and Tanjungpinang City Libraries quality service. The method used in this research is quantitative methods with questionnaire to 40 responden as samples. This questionnaire as an data collecting instruments. These results indicate the quality of two libraries is good. But, if they compared the service quality of  Province Kepri  Libraries is better than  Tanjungpinang City Libraries. This look from average scored  results is 152,61 points  for Kepri Province Libraries, and 150,66 points for Tanjungpinang City Libraries, in the good categories</em></p><p>Kualitas pelayanan publik merupakan hal yang penting dan harus dimiliki oleh masing-masing lembaga pelayanan publik. Termasuk perpustakaan sebagai lembaga pelayanan publik yang memberikan pelayanan kepada semua pengunjung. Penelitian ini bertujuan untuk mengetahui perbandingan kualitas layanan Perpustakaan Provinsi Kepri dan kualitas pelayanan Perpustakaan Kota Tanjungpinang. Metode yang digunakan dalam penelitian ini adalah metode kuantitatif dengan 40 responden sebagai sampel. Kuesioner ini sebagai alat pengumpul data. Hasil penelitian ini menunjukkan kualitas kedua perpustakaan suda bagus. Tapi jika dibandingkan kualitas pelayanan Perpustakaan Provinsi Kepri lebih baik dari pada Perpustakaan Kota Tanjungpinang. Hasil dari hasil rata-rata ini adalah 152,61 poin untuk Perpustakaan Kepri Province, dan 150,66 poin untuk Perpustakaan Kota Tanjungpinang, dalam kategori baik.</p><p><em><br /></em></p>

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