COVID-19 in Polish Women’s Press. Preliminary research

Women’s press has been analysed as an element of the Polish media system by representatives of various fields of research. There have been studies of press content, formal features of individual magazines, ownership and definition issues, and internal segmentations, amongst others. This research attempts to fill a gap in the study of women’s press content; it aims to show how the COVID-19 was presented in women’s press. As an introduction to the main research, this article examines a carefully selected study sample with individual sub-segments of women’s press each represented by a leading magazine. Research objectives include determining the ways in which COVID-19 is presented in certain women’s press titles belonging to different sub-segments, analysing the selection and presentation of information to potential readers in regards to their needs, and establishing the functions of COVID-19 guidance in women’s press.

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Effect of Leaf Extract (Jatropha curcas L.) Towards the Microbiolagic Quality of Layang Fish TPC (Decapterus sp.) At Room Temperature Storage

Turkish Journal of Computer and Mathematics Education (TURCOMAT) ◽

10.17762/turcomat.v12i4.528 ◽

2021 ◽

Vol 12 (4) ◽

pp. 467-472

Author(s):

Rahim Husain, Et. al.

Keyword(s):

Jatropha Curcas ◽

Leaf Extract ◽

Room Temperature ◽

Room Temperature Storage ◽

Main Research ◽

Jatropha Curcas L ◽

Preliminary Research ◽

Hedonic Quality ◽

Temperature Storage

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.

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

Pasundan Food Technology Journal ◽

10.23969/pftj.v5i1.807 ◽

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.

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Effect of Leaf Extract (Jatropha curcas L.) Towards the Microbiolagic Quality of Layang Fish TPC (Decapterus sp.) At Room Temperature Storage

10.31219/osf.io/ewtk3 ◽

2021 ◽

Author(s):

Rahim Husain ◽

Lis M Yapanto ◽

Zainab Y Umar

Keyword(s):

Jatropha Curcas ◽

Leaf Extract ◽

Room Temperature ◽

Room Temperature Storage ◽

Main Research ◽

Jatropha Curcas L ◽

Preliminary Research ◽

Hedonic Quality ◽

Temperature Storage

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PENGARUH PERBANDINGAN SARI EDAMAME (Glycin Max L. Merrill) DENGAN SARI BLACK MULBERRY (Morus nigra L.) DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN EDAMUBERRY

Pasundan Food Technology Journal ◽

10.23969/pftj.v6i3.2170 ◽

2020 ◽

Keyword(s):

Vitamin C ◽

Protein Content ◽

Research Design ◽

Block Design ◽

Main Research ◽

Morus Nigra ◽

Randomized Block Design ◽

Two Factors ◽

Preliminary Research ◽

Two Stages

The purpose of this research was to determine the effect of edamame juice ratio with black mulbery juice and concentration of stabilizer to the characteristics of Edamuberry beverage. The Research consist of two stages : preminary research and main research. The main research conducted is to make Edamuberry beverage by using stabilizer that has been obtained form preliminary research. This research design was used factorial pattern 3x3 in Randomized Block Design (RBD), which consists of two factors. The ratio of edamame juice to black mulber y juice of three levels are 1:2, 1,5:1,5, 2:1 and concentration of stabilizer of three levels are 0,1%, 0,2% and 0,3%. The response in the research was flavor, colour, taste, protein content of the kjedahl method, vitamin C content iodimetry method, and viscosity with viscometer. The result of preliminary research showed that Edamuberry beverage with additions CMC stabilizer prefered by consumers and have viscosity 145 mPas, stability 13,7oBrix, and pH 5,9. The result of main research were showed that : the ratio of edamame juice to black mulbery juice affected the colour, taste, protein content, vitamin C content and viscosity but does not affected flavor. CMC concentration affected the colour, taste and viscosity. The interaction ratio of edamame juice to black mulbery juice and CMC concentration affect to colour, taste and viscosity. The selected sample in the main research is a1b1 (ratio of edamame juice to black mulbery juice 1:2 and CMC concentration 0,1%) with a protein content 3,301%, vitamin C content 27,007 mg/100g and viskosity 91,667 mPas.

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Klíčové ukazatele výkonnosti pro malé a střední nevýrobní podniky, operující v automobilovém průmyslu - předvýzkum

Trendy v podnikání ◽

10.24132/jbt.2020.10.2.36_47 ◽

2020 ◽

Vol 10 (2) ◽

pp. 36-47

Author(s):

Nikola Janíčková ◽

Ondřej Žižlavský

Keyword(s):

Performance Indicators ◽

Key Performance Indicators ◽

Manufacturing Companies ◽

Email Communication ◽

Main Research ◽

Telephone Interviews ◽

Scientific Goal ◽

Performance Benchmarks ◽

Patterns Of Behavior ◽

Preliminary Research

The aim of this article is to identify the results of preliminary research on key performance indicators and their use in the area of small and medium-sized enterprises, which are non-manufacturing companies (authorized dealers of new vehicles) in the automotive industry. The next aim of this article is to outline the position of these companies in the czech economy and to identify their biggest concerns for the future. The whole preliminary research is linked to the creation of a system of key performance indicators for these companies. The purpose of the article is to evaluate the results of preliminary research and define its objectives. Within the methodology, a questionnaire survey was used, according to which a preliminary research was performed. This survey was supplemented by telephone interviews and email communication with respondents. Basic statistical methods of absolute and relative frequencies were used to evaluate the results of the preliminary research, and subsequently the interdependence of various information from the questionnaire was sought. The scientific goal of the article is to define the main research questions for research and to identify the most important findings in this area, which could signal the development and direction of the subsequent research. The result of the whole article is the identification of the main problems and patterns of behavior that characterize these companies. It was found that helping these companies to set performance benchmarks is absolutely necessary, as we encounter a lack of understanding in the use of these benchmarks.

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Isolation and Characterization of Antibacterial Compounds from Sea Urchin

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v18i1.9564 ◽

2015 ◽

Vol 18 (1) ◽

Author(s):

Febrina Olivia Akerina ◽

Tati Nurhayati ◽

Ruddy Suwandi

Keyword(s):

Antibacterial Activity ◽

Ethyl Acetate ◽

Sea Urchin ◽

Proximate Composition ◽

Bioactive Compound ◽

Body Part ◽

Main Research ◽

E Coli ◽

Isolation And Characterization ◽

Preliminary Research

Sea urchin is highly valued seafood. Its bioactive compound also has a potential as natural antibacterial agent. The aim of this research was to screen the antibacterial activity using cup-plate method, toxicity potential using brine shrimp lethality test (BSLT) method, bioactive compound using phytochemical method, and proximate composition by AOAC. This research was devided into two phases, the preliminary research was to determine the best body part of sea urchin showing antibacterial activity. Sea urchins were collected from Pramuka Island and extracted by meseration method. For the preliminary research, gonad extract showed the high antibacterial activity against E. coli and S. aureus at 1.83 ± 0.74 mm and 1.5 mm, respectively. The main research includes the determination of proximate composition, toxicity, bioactive compound, and antibacterial activity from the best body part of sea urchin. The proximate composition from gonad of sea urchin showed that water content 64.97 ± 0.08%; ash 2.72 ± 0.13%; lipid 19.73 ± 0.04%; protein 12.26 ± 0.3%, and 0.33 ± 0.17%, respectively. The detected bioactive compounds from the three different solvents of gonads extracts were steroid, triterpenoid and saponin. The result of lethal toxicity (LC50) from the three gonads extract was 471.861 ppm (n-hexane), 563.226 ppm (ethyl acetate) and 577.531 ppm (methanolic), respectively. Gonads ethyl acetate extracts showed the highest antibacterial activity than n-hexane and methanolic extract, its inhibition zone was 2.71 mm against S. aureus and 4.13 against E. coli. Keyword : Antibacteria, bioactive compound, D. setosum, sea urchin

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PENGARUH PEMANASAN BERULANG (TYNDALISASI) SAUS SPAGHETTI IKAN TUNA TERHADAP DAYA TERIMA DAN PENDUGAAN UMUR SIMPAN DENGAN METODE AKSELERASI MODEL PERSAMAAN ARRHENIUS

Canrea Journal: Food Technology, Nutritions, and Culinary Journal ◽

10.20956/canrea.v1i2.95 ◽

2018 ◽

pp. 98-106 ◽

Cited By ~ 1

Author(s):

Maryati Bilang ◽

Andi Dirpan ◽

Nur Sakinah

Keyword(s):

Shelf Life ◽

Physical Analysis ◽

Main Research ◽

Different Temperatures ◽

Microbial Analysis ◽

Acceleration Method ◽

Preliminary Research ◽

Two Stages ◽

Research Stage ◽

Key Parameter

Spaghetti sauce of tuna is a processed product of tomato (Lycopersicum esculentum) with the addition of tuna and added some seasoning. It has a typical taste and as a complement to eat spaghetti. This research was divided into two stages, the preliminary research stage aimed to find out the best treatment of tuna spaghetti sauce which was treated with recurrent heating 1 to 3 times of heating wherein interval 24 hours for each time of heating, with the criteria was organoleptic test results (color, flavor, and flavour) and total microbes. From the preliminary research results obtained the best spaghetti sauce treatment has A2 treatment with 2 times heating. The main research in this study aimed to determine the shelf life of the best sample by using the Arrhenius model acceleration method. The product has stored in 3 different temperatures at 31oC, 38oC and 45oC. Analyzes and parameters used were pH measurement, total microbes, total titrated acids, color and organoleptic brightness levels that include aroma and taste. The result of microbial analysis was TPC as the key parameter, the shelf life of tuna spaghetti sauce was 78 days or 2.6 months while from physical analysis (organoleptic) that has the flavor as the key parameter, the age of tuna spaghetti sauce was 267 days or 8.9 months.

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KAJIAN LAMA PEMBEKUAN DAN JENIS DAGING TERHADAP KUALITAS DAGING SAPI (Bos primigenius taurus), AYAM BROILER (Gallus domesticus), IKAN PATIN (Pangasius sp) DAN DAGING KAMBING (Capra aegagrus hircus) YANG DITHAWING

Pasundan Food Technology Journal ◽

10.23969/pftj.v7i2.3004 ◽

2020 ◽

Vol 7 (2) ◽

pp. 78-86

Author(s):

Yudi Garnida ◽

Tantan Widiantara

Keyword(s):

Water Content ◽

Broiler Chicken ◽

Chicken Meat ◽

Gallus Domesticus ◽

Main Research ◽

Test Response ◽

Capra Aegagrus ◽

Preliminary Research ◽

Chemical Response ◽

Color Texture

This research aims to study and analyse the freesing long study and the type of meat to quality beef (Bos primigenius taurus), broiler chicken (Gallus domesticus), fish catfish (Pangius sp) and goat meet (Capra aegagrus hircus) in the thawing. Preliminary research and primary research. Preliminary research on the method of election is the champion and thawing on broiler chicken meat with the analysis of the levels of the protein. The main research was done using 4x2 factorial experiment design pattern in a random design group (RAK) consisting of 2 factors, namely a long freeze 14 days and 20 day, as well as the factors type of beef, chicken broile, meat fish and catfish goat meat with deutonomy as much as 3 times. The result of preliminary research which include analysis of protein levels on broiler chicken meat using some method of thawing obtained resutl of selectd method using microwave thawing at temperature of 30oC with decreased levels of protein most low of 1.21 %. The result of the research show that the main factor of the old chemical response to the freezing of water of water content, levels, and the levels of protein, microbiology test response TPC, as well as the response of organoleptic color, texture and scent on meat that has been frozen, meat type factor effect on the chemical response of water content, and the levels of protein, microbiology test response TPC, as well as the response of organoleptic color, texture and scent meat that has been frozen, but has no effect against a chemical response levels of grey and the interaction between the long freezing meat types and effect on the response organoleptic attribute color and scent of the attribute.

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Analysis of heat and mass transfer in the manufacturing process of instant soy milk using a laboratory scale spray dryer

Turbo Jurnal Program Studi Teknik Mesin ◽

10.24127/trb.v10i2.1629 ◽

2021 ◽

Vol 10 (2) ◽

Author(s):

Nely Ana Mufarida ◽

Asroful Abidin

Keyword(s):

Mass Transfer ◽

Heat And Mass Transfer ◽

Air Temperature ◽

Coming Out ◽

Laboratory Scale ◽

Spray Dryer ◽

Soy Milk ◽

Main Research ◽

Dry Air ◽

Preliminary Research

The events that occur during the drying include heat and mass transfer processes. So based on this, this research will discuss "Analysis of Heat and Mass Transfer in the Process of Making Instant Soy Milk Using a Laboratory Scale Spray Dryer". The research method used is the experimental method. The research that will be carried out will consist of preliminary research and main research. The purpose of this preliminary study was to determine the drying air temperature, fogging pressure, and the ratio of soy milk powder to water in solution. The best results from preliminary research are used in the main study. Data processing using technical analysis. The results showed that an increase in the drying air temperature of 80 ° C, 85 ° C, 90 ° C, 95 ° C, and 100 ° C caused a decrease in the need for drying air, namely 27.323 kg of dry air / hour to 9.840 kg of dry air / hour, time the drying of the material is shorter, namely 1 hour 10 minutes to 1 hour, the increase in thermal efficiency is 81.9% to 84.3%, and the increase in product weight coming out of the drying chamber is 3.1 grams to 4.1 grams. The results of the questionnaire showed that the panelists tended to rank taste first (65%), aroma second (61.25%), color third (47.5%).

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PENGARUH BAHAN PENGEKSTRAK TERHADAP KARAKTERISTIK EKSTRAK SENYAWA FUNGSIONAL DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

Pasundan Food Technology Journal ◽

10.23969/pftj.v6i1.1505 ◽

2019 ◽

Vol 6 (1) ◽

pp. 23

Author(s):

Nana Sutisna Achyadi

Keyword(s):

Antioxidant Activity ◽

Content Analysis ◽

Vitamin C ◽

Block Design ◽

Raw Material ◽

Main Research ◽

Material Analysis ◽

Randomized Block Design ◽

Preliminary Research ◽

Acidity Level

The purpose of this study is to determine the use of extracting materials suitable for dragon fruit skin extraction so that the functional compound (anthocyanin) obtained optimally. The research method consisted of preliminary research and main research. Preliminary research was conducted to determine the maceration method (maceration and maceration modification with agitator) to be used in the main research and raw material analysis. The main research is conducted to determine the appropriate extracting agent (various types of acids and mixtures). The experimental design used in the study was Randomized Block Design (RAK) with 1x6 factorial pattern with 4 replications. Response variable in this research is physical response include analysis of dye and calculation of rendement and chemical response which include determination of acidity level (pH), vitamin C content analysis, water content analysis, and antioxidant activity analysis. The result of preliminary research is obtained that the maceration method chosen is the usual maceration method and the result of raw material analysis which includes the vitamin C level of 184,937 mg vitamin C / 100 gram sample; analysis of dye where L * 37.56 a * 9.29 b * -0.31; and acidity level (pH) 4.73. While based on the results from the main study obtained that the selected extracting material is 2% tartrate (w / v). Response result obtained that is yield 19,09%; dye analysis with L* 48,12 a * 31.02 and b * 2,70; acidity level (pH) 0.73; rate of water 6,3%; vitamin C levels of 167.63 mg vitamin C / 100 gram samples; as well as antioxidant activity of 10,242.83 ppm.

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