scholarly journals Aroma Profile of Arabica Coffee Based on Ohmic Fermentation

2021 ◽  
Author(s):  
Reta Reta ◽  
Salengke Salengke ◽  
Mursalim Mursalim ◽  
Junaedi Muhidong ◽  
Sitti Nurmiah ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Processing System ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Compound ◽  
Quantitative Descriptive Analysis ◽  
Fermentation Time ◽  
Aromatic Components ◽  
Specialty Coffee ◽  
Quantitative Descriptive

Aromatic components contained in coffee are the important components. Several technologies can be used to improve the aroma quality of coffee, for example with ohmic technology. This study established a specialty coffee processing system focused on ohmic-based fermentation technology. The aim of this study was to identify the aroma compound in coffee that fermented by ohmic technology. The SPME method by gas chromatography-mass spectrometry is used in this study. The temperatures (30, 35, and 40°C) and fermentation time were set for this study (2, 6, 12, and 18 h). The results of the sensory test of sample coffee from Indonesia with specification of areas of origins Enrekang and Gowa in comparison with a sample of coffee from Japan can conclude that the panelist provided a rating profile liking the sample coffee from Japan, but the overall results of the quantitative descriptive analysis (QDA) of the second sample are similar or nonsignificantly different. Compound pyrazine identified in GC-MS is earthy odor which has a correlation with the results of sensory taste QDA on sample coffee from Japan.

scholarly journals Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

2021 ◽  
Vol 11 (4) ◽  
pp. 1410
Author(s):  
Martina Daute ◽  
Frances Jack ◽  
Irene Baxter ◽  
Barry Harrison ◽  
John Grigor ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Descriptive Analysis ◽  
Analytical Techniques ◽  
Gas Chromatography Mass Spectrometry ◽  
Multiple Factor Analysis ◽  
Quantitative Descriptive Analysis ◽  
Yeast Strains ◽  
Quantitative Descriptive ◽  
Scotch Whisky ◽  
Multiple Factor

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

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 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 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 Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1164
Author(s):  
Raquel Muñoz García ◽  
Rodrigo Oliver Simancas ◽  
María Consuelo Díaz-Maroto ◽  
María Elena Alañón Pardo ◽  
María Soledad Pérez-Coello
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Descriptive Analysis ◽  
Microwave Treatment ◽  
Gas Chromatography Mass Spectrometry ◽  
Lag Phase ◽  
Wine Aroma ◽  
Quantitative Descriptive Analysis ◽  
Floral Odor ◽  
Quantitative Descriptive

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.

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.

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