scholarly journals Comparative sensory evaluation of Agidi made from hungry rice (Acha) (Digitaria exilis) and corn (Zea mays).

2020 ◽  
Vol 8 (3) ◽  
Author(s):  
Agomoh-Adeoye Queen Chisom ◽  
David Humble Chika ◽  
Happiness Chidinma Ezenwa
Keyword(s):  
Zea Mays ◽  
Data Analysis ◽  
Sensory Evaluation ◽  
Sensory Properties ◽  
Descriptive Statistics ◽  
Staple Food ◽  
Limited Food ◽  
Nutritional Benefits ◽  
Cow Bone ◽  
Digitaria Exilis

This work evaluated the Comparative sensory properties of agidi made from hungry rice (acha/ Digitaria exilis) and maize (zea mays)”. The production of hungry rice and maize were made up of the following recipe: 1200g hungry rice, 300g of chewable cow bone, 14 medium fresh tomatoe balls, 6 medium balls of onions, pepper to taste, curry powder, 4 cubes of   maggi (seasoning), 200g of crayfish, and 240ml of vegetable of oil and plantain leaves. Data was collected through sensory evaluation, as well as descriptive statistics for data analysis. Based on the research carried out on hungry rice agidi, the responses on the appearance, taste, texture, and generally acceptability of AG 1 are as follows 33.33%, 38.89%, 30.56% and 16.67% where AG 2 are; 16.67%, 16.67%, 19.44% and 13.89% respectively. Despite higher percentages to AG 1 produced from corn, AG 2 which is produced from hungry rice should be taken as main and staple food because of its nutritional benefits. From the results, the AG2 agidi was not poorly scored. Hence, more emphasis should be made on both meals as it is well known that in this part of the country and world, we have limited food options.

Hubungan Dinamika Kelompok dan Keberdayaan Peternak dengan Keberhasilan Program Kelompok Peternak Sapi Potong

2019 ◽  
Vol 2 (5) ◽  
pp. 603
Author(s):  
Muhammad Romadhon ◽  
Amiruddin Saleh
Keyword(s):  
Data Analysis ◽  
Correlation Coefficient ◽  
Group Dynamics ◽  
Descriptive Statistics ◽  
Statistic Analysis ◽  
Group Approach ◽  
The People ◽  
The Government ◽  
People Group ◽  
Cattle Farmer

A group approach having an excess because its scope broader, and in accordance with communal culture of the people. Group dynamics and independency farmers become a yardstick to judge whether the programs the government (the course of development) involving group cattle farmers cut is sustainable or not, so that it can be evaluated for sustainability the next. The purpose of research are (1) analyze group dynamics formed in the group spr mega jaya, (2) analyzed levels of independency of farmers in the farmers spr mega jaya, (3) analyze relations group dynamics and independency of farmers with the success kejar farmers spr mega jaya. Data analysis of analysis descriptive statistics (a frequency, the percentage, on the average), and statistic analysis inferential by test a correlation coefficient rank the spearman. The research results show that group dynamics spr mega jaya tends in category high, and independency of farmers spr mega jaya tends in category enough, while test relations shows that there is a positive connection welfare between group dynamics the cattle farmer and independency of farmers with the success kejar cattle farmers cut. This means that the more dynamic group spr mega jaya and independency of felt farmers high, so the success of the program group farmers who reached the higher.Keywords: group dynamics, independency of groups, sekolah peternakan rakyatABSTRAKPendekatan kelompok memiliki kelebihan karena cakupannya yang lebih luas, dan sesuai dengan budaya masyarakat komunal. Dinamika kelompok dan keberdayaan peternak menjadi tolok ukur untuk menilai apakah program pemerintah (program pembangunan) yang melibatkan kelompok peternak sapi potong bersifat sustainable atau tidak, sehingga dapat dievaluasi untuk keberlanjutan program selanjutnya. Tujuan dari penelitian adalah (1) menganalisis dinamika kelompok yang terbentuk dalam kelompok SPR Mega Jaya, (2) menganalisis tingkat keberdayaan peternak pada kelompok peternak SPR Mega Jaya, (3) menganalisis hubungan dinamika kelompok dan keberdayaan peternak dengan keberhasilan program kelompok peternak SPR Mega Jaya. Analisis data berupa analisis statistik deskriptif (frekuensi, persentase, rata-rata), dan analisis statistik inferensial dengan uji koefisien korelasi rank Spearman. Hasil penelitian menunjukkan bahwa dinamika kelompok SPR Mega Jaya cenderung pada kategori tinggi, dan keberdayaan peternak SPR Mega Jaya cenderung pada kategori cukup, sedangkan uji hubungan menunjukkan bahwa terdapat hubungan positif signifikan antara dinamika kelompok peternak dan keberdayaan peternak dengan keberhasilan program kelompok peternak sapi potong. Hal ini berarti bahwa semakin dinamis kelompok SPR Mega Jaya dan keberdayaan yang dirasakan peternak tinggi, maka keberhasilan program kelompok peternak yang tercapai semakin tinggi.Kata kunci: dinamika kelompok, keberdayaan kelompok, sekolah peternakan rakyat

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

ANALISIS TINGKAT KEBUGARAN JASMANI MAHASISWA PGSD SELAMA PANDEMI COVID-19 DITINJAU DARI KEMAMPUAN GERAK NON LOKOMOTOR

2020 ◽  
Vol 8 (4) ◽  
pp. 188
Author(s):  
Arif Widodo ◽  
Safruddin Safruddin ◽  
Nasaruddin Nasaruddin ◽  
Radiusman Radiusman ◽  
Muhammad Sobri
Keyword(s):  
Data Analysis ◽  
Physical Fitness ◽  
Descriptive Statistics ◽  
Learning Activities ◽  
Student Body ◽  
Body Balance ◽  
The Poor ◽  
Descriptive Approach ◽  
Quantitative Descriptive ◽  
Locomotor Ability

The Covid-19 pandemic forces all learning activities to be carried out online. College sports lessons are also conducted online. This study aims to determine the level of physical fitness of students during online learning during the Covid-19 pandemic. This research uses a quantitative descriptive approach. Data collection using a survey. The instrument used was a performing test. Indicators of student physical fitness can be seen from the non-locomotor motion of standing stork and sit and reach. The research sample was 30 students. Data analysis using descriptive statistics. The results showed that the physical fitness of students during the Covid-19 pandemic when viewed from their non-locomotor ability to move was in the poor category. This can be seen from the low results of student body balance and flexibility tests.

scholarly journals TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

2015 ◽  
Vol 39 (5) ◽  
pp. 514-522 ◽  
Author(s):  
Simone de Souza Montes ◽  
Laís Maciel Rodrigues ◽  
Ryzia de Cássia Vieira Cardoso ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz
Keyword(s):  
Celiac Disease ◽  
Sensory Evaluation ◽  
Low Cost ◽  
Food Product ◽  
Rice Flour ◽  
Sensory Properties ◽  
Brown Sugar ◽  
Texture Profile ◽  
Legal Standards ◽  
Rice Flours

ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

Correlates of Ageism Among Health Care Professionals Working With Older Adults

2018 ◽  
Vol 30 (3) ◽  
pp. 303-312 ◽  
Author(s):  
Ziyafet Uğurlu ◽  
Sultan Kav ◽  
Azize Karahan ◽  
Ebru Akgün Çıtak
Keyword(s):  
Older Adults ◽  
Health Care ◽  
Data Analysis ◽  
Health Care Professionals ◽  
Educational Status ◽  
Descriptive Study ◽  
Descriptive Statistics ◽  
The Mean ◽  
Student’S T ◽  
Student’S T Test

Introduction: The changing proportion of older adults in society necessitates the need to determine the attitudes of health care professionals toward older adults. The purpose of this study was to explore attitudes of ageism and its correlates among health care professionals working with older adults. Method: This descriptive study was conducted in seven hospitals in five cities in Turkey. A total of 628 health care professionals participated in this study. The Fraboni Scale of Ageism (FSA) was used to collect data. Descriptive statistics, student’s t test, one-way analysis of variance and multivariate linear regression were used for data analysis. Results: The mean total score from the FSA was 56.9 ( SD = 8.0). Education (β = −.18, p < .001) and difficulty with the care of older adults (β = −.10, p < .05) were statistically significant predictors of the FSA score. Conclusions: The attitudes of health care professionals toward older adults were generally positive and affected by difficulty in providing care and the educational status of the health care professionals.

scholarly journals To Evaluate The Self-Apprehension Of Dental Students About Their Own Smile Aesthetics

2018 ◽  
Vol 08 (04) ◽  
pp. 236-240
Author(s):  
Farzana Memon ◽  
Salwa Memon ◽  
Muhammad Muslim Khahro ◽  
Abdul Salam Memon
Keyword(s):  
Data Analysis ◽  
Observational Study ◽  
Dental Students ◽  
Descriptive Statistics ◽  
The Self ◽  
Dental Student ◽  
Cross Sectional ◽  
Dental Appearance ◽  
Level Of Significance ◽  
Smile Aesthetics

Objective: This cross-sectional observational study was accomplished at Isra University to evaluate the self-apprehension of dental students related to their own smile. Material and Methods: This study was comprised of 166 dental students belonging to both genders. A structured selfadministered questionnaire was used to conduct a survey among undergraduate dental students at all study levels in Isra University. Questionnaire was designed to observe the self-apprehension and satisfaction of students with reference to their dental appearance. Data analysis was done using descriptive statistics via 21st version of SPSS. 0.05% was established as the level of significance. Results: 166 students (32 males and 134 females) participated in this survey. 32.5% students were shy as against 91.6% students who were bold at smiling in public. 55.4% students preferred to be photographed from side pose while 69.9% were inspired by other’s smile. In terms of teeth dimensions, 60.2%, 54.8% and 46.4% students were gratified with the length, breadth and form of their teeth respectively. Conclusion: This study concludes that greater number of dental student were self-assured regarding their apprehension on their own dental appearance. Majority of the females though contented with the dimensions and contour of their teeth, urged to have lighter teeth.

scholarly journals Examination of the Risk Assessment Levels of Athletes in Different Branches According to Some Variables

2018 ◽  
Vol 6 (10) ◽  
pp. 193
Author(s):  
Abdurrahman Kirtepe
Keyword(s):  
Risk Assessment ◽  
Data Analysis ◽  
Standard Deviation ◽  
Personal Information ◽  
Educational Status ◽  
Analysis Data ◽  
Descriptive Statistics ◽  
Income Status ◽  
Package Program ◽  
Sample Method

In this study, the risk assessment levels of athletes in different branches were examined in terms of various variables. Descriptive scanning model was used in the study. In the research, the survey was completed with a sample method of 105 people. The questionnaire was used as a data collection tool in the research. The questionnaire consists of questions about personal information and the Risk Assessment scale for athletes and coaches. Data analysis was performed in SPSS 21 package program. Descriptive statistics such as frequency, percent, and mean, standard deviation, minimum and maximum were used in data analysis. Data analysis was performed in SPSS 21 package program. Descriptive statistics such as frequency, percent, and mean, standard deviation, minimum and maximum were used in data analysis. As a result of the research, it was determined that the risk assessment perceptions of athletes according to their age, branches, educational status and income status did not differ. As a result of the research, it was determined that the risk assessment perceptions of athletes according to their age, branches, educational status and income status did not differ.

scholarly journals CREATING SUSTAINABLE COMPETITIVE ADVANTAGE IN BANKING THROUGH TECHNOLOGY, CUSTOMER RELATIONSHIP MANAGEMENT AND INTERNAL MARKERTING

2017 ◽  
Vol 1 (1) ◽  
pp. 74
Author(s):  
Lilian Achieng Onyango ◽  
Dr. Paul Katuse
Keyword(s):  
Information Technology ◽  
Data Analysis ◽  
Competitive Advantage ◽  
Customer Relationship Management ◽  
Relationship Management ◽  
Descriptive Statistics ◽  
Customer Relationship ◽  
Sustainable Competitive Advantage ◽  
Significant Positive Effect ◽  
Positive Effect

Purpose: The purpose of the study was to establish the need of creating sustainable competitive advantage in banking through technology, customer relationship management and internal marketing.Methodology: The research was carried out through an explanatory research. The target population of the study was 3,193 employees of the Co-op Bank. A sample of 68 employees spread across the bank was selected. The researcher used descriptive and inferential statistics in this study.  The study used primary data. The study used a questionnaire as the preferred data collection tool. This study used the quantitative method of data analysis which included inferential and descriptive statistics. Descriptive statistics included frequencies and measures of tendency mainly means and frequencies. Inferential statistics included correlation analysis. The tool for data analysis was Statistical Package for Social Sciences (SPSS) version 17 program. The results were presented using tables and pie charts to give a clear picture of the research findings.Results: The findings indicated that information technology has significant positive effect on competitive advantage. The findings also showed that customer relationship management (CRM) has a significant positive effect on competitive advantage of banks. The findings further implied that internal marketing has a significant effect on competitive advantage. Further the findings implied that information technology has significant positive effect on competitive advantage.Unique contribution to theory, practice and policy: Following study results, it was recommended that investment in Information technology be emphasized in the banks as it has an effect on the overall achievement of competitive advantage. The study also recommended that banks should emphasize customer relationship by investing in a customer relationship management system. It was further recommended that employees are central to an effective CRM and as such firms must manage its relationships with their employees if they have any hope of fully serving customer needs and that this is especially important in firms where employees are the eyes of customers.

scholarly journals ANALYZING THE ROLE OF EMPOWERMENT IN MEDIATING EFFECT OF KNOWLEDGE MANAGEMENT ON OCB

2020 ◽  
Vol 7 (1) ◽  
pp. 25
Author(s):  
Rita Aryani ◽  
Widodo Widodo
Keyword(s):  
Knowledge Management ◽  
Data Analysis ◽  
Organizational Citizenship ◽  
Organizational Citizenship Behavior ◽  
Survey Methods ◽  
Research Data ◽  
Mediating Effect ◽  
Descriptive Statistics ◽  
Citizenship Behavior

<p>This study analyzes the effect of knowledge management on organizational citizenship behavior (OCB) mediating by empowerment. The research data was collected by a questionnaire through the survey methods toward 375 teachers. Data analysis uses path analysis supported by descriptive statistics. The results show that knowledge management had a significant effect on OCB mediating by empowerment. Thus, the teacher’s OCB can be improved through knowledge management and empowerment. This finding can be discussed as a reference among researchers and practitioners to develop better models of OCB in the future and various contexts of organizations.</p>

Sign in / Sign up

Export Citation Format

Share Document