Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.)

Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).

SENSORY QUALITY OF QUAIL EGGS FED WITH CORIANDER FLOUR (CORIANDUM SATIVUM LINN) IN THE FEED

One of the sources of animal protein for the community can be obtained from quail eggs. Quail eggs have nutritional value that is not inferior to other poultry eggs. Feed is one of the factors that can affect egg quality. Coriander is a spice that contains essential oils that are beneficial for the body when consumed. So it is hoped that the presence of this essential oil can help improve livestock growth and produce quality quail eggs sensory. This study aimed to examine the effect of giving coriander flour to quail feed on the sensory quality of eggs. The study was conducted for 30 days. The livestock used were Japanese quail aged 30 days with 100 heads. The feed used is commercial feed and additional coriander flour. The design used was a completely randomized design with 4 treatments and 5 replications for each unit of 5 birds with treatment R0 = commercial feed +0% coriander flour, R1 = commercial feed + 0.5% coriander flour, R2 = commercial feed + 1% coriander flour, R3 = commercial feed + 1.5% coriander flour. Data were analyzed using Kruskall Wallis and Duncan's multiple range test. The results showed that the administration of coriander flour had a significant effect (P<0.05) on the hedonic test of egg white color and texture hedonic quality test, while for the egg yolk color, taste, aroma variables were not significantly different (P>0.05). This study concludes that organoleptic administration of 1% coriander flour can increase the panelists' preference for egg whites and improve the texture of quail eggs.

EFFECTS OF THE INCLUSION OF STAR GOOSEBERRY DRIED LEAF EXTRACT IN RATION ON EGG ORGANOLEPTIC VALUES OF LOCAL DUCK

Duck egg is known to have an unpleasant fishy odor which often becomes a factor reducing its acceptance in public. This odor is resulted from lipid oxidation which can be avoided by using an antioxidant. This study was aimed at assessing the effects of the inclusion of star gooseberry (Sauropus androgynus) dried leaf extract in ration on egg organoleptic quality of local duck. The study was conducted in a completely randomized design with 4 treatments and 4 replicates. Sensory test by 60 semi-trained panelists and hedonic quality and hedonic tests were conducted. Data were subjected to a Kruskal-Wallis test. Results showed that treatments gave significant effects (P <0.05) on aroma (hedonic), yolk color, and aroma (hedonic quality). It was concluded that the inclusion of star gooseberry dried leaf extract by 1,5% in ration improved the quality of egg yolk color, egg aroma, and consumers’ preference. A further study on the effects of DSGLE on meat quality and protein digestibility in ducks was recommended.

Effects of addition of Sodium Benzoate of the Physicochemical Characteristic of Watermelon rind (Citrullus lanatus)

Watermelon rind is a food product that utilize wasted albedo waste. Generally, jam is gel or semi-dense so it has short shelf life. To make the jam more imperishable in storage, preservatives can be added in manufactured progress, one of the preservatives that can be used is sodium benzoate. This research aims to determine the effects of the addition of sodium benzoate on the physicochemical characteristics of watermelon rind jam. The results reveals that the formula of watermelon rind jam with the addition of sodium benzoate has physicochemical content that not much different apart from the one that isn’t added by sodium benzoate. The characteristics that were significantly different were only in viscosity, the jam with the addition of sodium benzoate (6400 cP) was greater than the jam without the addition of sodium benzoate (2900 cP). The selected formula will be tested by organoleptic (hedonic quality) with texture, taste, and aroma attributes with the results that the jam formula was well received by 30 panelists. The quality of watermelon rind jam is identified by color aspect with average score of 5.10 with good category that has brownish yellow color, by texture with average score of 5.10 with good category that has soft and fibrous textured, and by the taste with average score of 5,20 with good category that has sweet acidity taste. Keywords: Watermelon rinds, sensorics analysis

Progressing the construct of enjoyment: conceptualizing enjoyment as a proactive process

Enjoyment is an important psychological construct in many life domains. Despite the importance of the construct, conceptual clarity in what enjoyment is remains elusive. The elusive understanding of enjoyment is probably caused by conceptual ambiguity of the construct and a confusion in the public usage between hedonic and eudaimonic qualities of positive feelings. The hedonic quality of positive feelings (e.g., fun) reflects the simple attainment of desires; whereas the eudaimonic quality of positive feelings (e.g., joy) reflects fulfilling or realizing one’s true nature through full functioning of one’s ability. To better understand this important construct of enjoyment, we conducted a focused review of relevant literature. In the first section, relevant literature was reviewed to identify conceptual ambiguities contributing to why enjoyment has remained an elusive construct in research. In the second section, an operational conceptualization of enjoyment was proposed from integrative perspectives to overcome the identified issues. We proposed operationally conceptualizing enjoyment as a proactive behavioral and psychological process towards the eudaimonic or hedonic qualities of positive feelings. In this process, the individual appraises the situation in a positive way and commits oneself to savoring the situation and engaging in the task to have positive feelings of joy and fun. We explained why the operational conceptualization is important and useful from theoretical, empirical, and practical perspectives. In doing so, we also proposed possible future research directions with the operational conceptualization of enjoyment.

Organoleptic characteristics of nutmeg tea with variations in the roast time

This study aims to determine the effect of roast time on the organoleptic characteristics of nutmeg tea. The experimental design carried out in this study was a randomized block design (RBD), which is arranged in a factorial consisting of 2 factors with three replications. The factor used was the roast time (S), which consisted of 4 levels, namely S1 (20 minutes), S2 (25 minutes), S3 (30 minutes), S4 (35 minutes), and part of the nutmeg (P) which consisted of 2 levels, namely P1 (fruit skin) and P2 (pulp) to obtain 24 experimental units. The response variables analyzed included organoleptic responses (color, taste, and flavour), both hedonic and hedonic quality. The results showed that the roast time, the nutmeg part, and the interaction between the two affected the color, taste, and flavour of both hedonic and hedonic quality. The nutmeg skin treatment and roasting time were 25 minutes; on average, the panellists responded to 3.96 (very like) color, 3.32 (like), flavour and 2.80 (like) taste hedonic. In hedonic quality, the treatment took 25 minutes, and the skin nutmeg, on average, the panellists responded to 3.35 color (tea-colored), 3.24 flavour (nutmeg flavor) and 2.56 taste (slightly nutmeg taste).

User experience and user acceptance of a speech recognition-based diagnostic management application: mobile health at point-of-care (Preprint)

BACKGROUND In-patient management like ordering medical tests is time-consuming and burdens physicians on the ward with non-clinical tasks. We developed and implemented a smartphone-based mobile application (MA) that uses speech recognition for the ordering of radiological examinations. While we could show that the MA supported process was faster, its acceptance and usability remaines unknown. OBJECTIVE We examined the user experience (1), user acceptance (2) and the determinants of user acceptance (3) of a new mobile, speech recognition guided in-patient management MA. METHODS A comprehensive questionnaire based on the short version of the User Experience Questionnaire (UEQ-S) and the Unified Theory of Acceptance and use of Technology (UTAUT) was given to all physicians at the Department of Trauma and Plastic Surgery at the University Hospital of Wuerzburg , Germany. The user experience with the new MA was compared to the usual desktop application (DA) workflow embedded in the clinical information system (i.s.h.med, Cerner Health Services Deutschland GmbH, Berlin, Germany). The domains of user experience consisted of overall attractiveness, pragmatic quality, and hedonic quality. For the determinants of the acceptance model, we employed hierarchical regression analysis. RESULTS Twenty-one out of 30 physicians (mean age 34±8 years, 62% male) completed the questionnaire (response rate 70%). Compared to the conventional DA workflow, the new MA showed superior overall attractiveness (mean difference +2.15±1.33), pragmatic quality (mean difference +1.90±1.16), hedonic quality (mean difference 2.41±1.62; all p<.001). The user acceptance measured by the UTAUT (mean 4.49, SD 0.41; min. 1, max. 5) was also high. Performance expectancy (beta=0.57, p=.02) and effort expectancy (beta=0.36, p=.04) were identified as predictors of acceptance explaining 65.4% of its variance. CONCLUSIONS There is huge potential in reducing the physicians’ burden of administrative tasks by adopting innovative DHI like our speech recognition guided MA in daily ward routine. With this study, we could illustrate that physicians are more than willing to implement such innovative mobile health solutions.

Integrating Hedonic Quality for User Experience Modelling

Research on user experience (UX) has attracted much attention from designers. Additionally, hedonic quality can help designers understand user interaction (such as attractive, original and innovative) when they experience a product. Realising the user’s interaction state is a significant step for designers to optimise product design and service. Previous UX modelling lacks exploration in user interaction state. Also, the lack of user interaction state factor will reduce the accuracy of the UX modelling. In this paper, we explore the interaction value of online customer review and introduce a new approach to integrating hedonic quality for UX modelling. Firstly, extracting word list from online customer review; Secondly, hedonic quality words are extracted from the word list and added as a hedonic quality part to UX modelling; Thirdly, we compared the analysis result with our previous study for the conclusion. This research combines hedonic quality with UX modelling to enrich modelling in the field of UX for the first time. The proposed data collection method is superior to the traditional collection methods in hedonic quality studies. Extracting hedonic quality factors from online customer reviews can in-depth provide reflections for designers to improve their product design. Furthermore, it also explored the valuable relationship between UX and online customer reviews to provide proactive thinking in user strategy and design activities.

PENGARUH FUNCTIONAL QUALITY DAN HEDONIC QUALITY TERHADAP LOYALTY PADA FLASHPACKER OTA AGODA

<p>Latar belakang penelitian ini adalah Agoda yang jumlah pengunjungnya semakin menurun dari tahun ke tahun, padahal Agoda merupakan pelopor <em>Online Travel Agent</em> (OTA) di Indonesia. Jumlah pengunjung terus menurun menunjukkan kalau banyak konsumen yang tidak mempunyai <em>loyalty</em> terhadap Agoda. Pada penelitian sebelumnya yang dilakukan oleh Jasmina Berbegal-Mirabent<em> et al. (</em>2015) tentang faktor-faktor yang mempengaruhi perilaku pembelian <em>online</em> di bidang turis, disebutkan bahwa untuk meningkatkan <em>loyalty </em>konsumen, OTA harus meningkatkan kualitas pada <em>website</em> atau aplikasinya, baik kualitas secara fungsional (<em>functional quality</em>) maupun secara hedonis (<em>hedonic quality</em>). Penelitian ini bertujuan untuk mengetahui pengaruh <em>functional quality</em> dan <em>hedonic quality</em> terhadap <em>loyalty</em> yang dimediasi oleh <em>perceived value</em>, dan dimoderasi <em>switching cost</em> pada <em>flashpacker </em>OTA Agoda. Penelitian ini menggunakan metode kuantitatif. Fokus penelitian ada pada <em>flashpacker</em> Agoda yang pernah menggunakan Agoda minimal sebanyak dua kali dan berdomisili di Jakarta, Bogor, Depok, Tangerang, dan Bekasi (Jabodetabek). Data primer diperoleh melalui kuesioner yang disebarkan secara online ke 391 responden, terdiri dari 42 pertanyaan yang telah diuji validitas dan reliabilitasnya. Penghitungan data responden dihitung menggunakan <em>Structural Equation Model</em> (SEM) dengan SmartPLS versi 3.2.8. Hasil dan kesimpulan dari penelitian ini menemukan bahwa terdapat pengaruh yang signifikan antara <em>functional quality </em>dan <em>hedonic quality</em> terhadap <em>perceived value</em>. <em>Perceived value</em> juga memiliki pengaruh yang signifikan terhadap <em>loyalty</em>. Sedangkan <em>switching cost</em> tidak signifikan sebagai pemoderasi pengaruh <em>perceived value</em> terhadap <em>loyalty</em>.</p><p><em><strong>Kata kunci</strong>: <em>functional, hedonic</em><em>, quality, perceived value, loyalty</em></em></p><p><em><br /></em></p><p><em>The background of this study is Agoda’s visitors who decrease from years to years, even though Agoda is pioneer of Online Travel Agent (OTA) in Indonesia. Number of visitors show that many consumers do not have loyalty to Agoda. At previous study by Jasmina Berbegal-Mirabent et al. (2015) about the factors that affect online purchasing behavior in tourism, it is said that to increase consumer loyalty, OTA must increase quality of website or application, in functional quality and hedonic quality. </em><em>The purpose of this study is to learn the influence of functional quality and hedonic quality on loyalty which are mediated by perceived value, and is moderated by switching cost on flashpacker of OTA Agoda. This study uses quantitative method. Respondents in this study were flashpackers of Agoda who have used Agoda for minimal two times and live in Jakarta, Bogor, Depok, Tangerang, and Bekasi (Jabodetabek). The primer data is collected by questionnaire which is spread by online to 391 respondents, which has 42 question that has been tested its validity dan reliability. The data calculation of respondents is counted by Structural Equation Model (SEM) with SmartPLS version 3.2.8. The result </em><em>and the summary </em><em>of this study is the significant influence of functional quality and hedonic quality on perceived value. Perceived value also has significant influence on loyalty. While switching cost is no significant in moderating the influence relation of perceived value and loyalty.</em></p><p><em><strong>Keywords</strong>: functional, hedonic</em><em>,</em><em> quality, perceived value, loyalty</em></p>

Organoleptic Properties, Proximate Compositions, and Antioxidant Activity of Carrot – Navel Orange Marmalade

BACKGROUND: Oxidative stress due to free radicals leads to degenerative diseases such as cardiovascular disease. For prevention, high antioxidants food content is needed. AIM: The study aimed to identify the antioxidant activity, proximate compositions, and organoleptic properties of carrot – navel orange marmalade. METHODS: It was an experimental study with five formulations of marmalades, that is, F1 (100 g orange: 0 g carrot), F2 (100 g orange: 25 g carrot), F3 (100 g orange: 50 g carrot), F4 (100 g orange: 75 g carrot), and F5 (100 g orange: 100 g carrot). The organoleptic test assessment was executed through the visual analog scale instrument on hedonic and hedonic quality parameters. The measurement of proximate compositions was conducted according to the Association of Official Analytical Chemists. The carbohydrate was used by difference calculation, while the Brix measured by refractometer. The antioxidant activity was identified by the 1,1-Diphenyl-2-picrylhydrazyl method. RESULTS: The addition of juice and shredded carrot into navel orange marmalade tended to increase organoleptic values. Based on the sensory evaluation, the hedonic value of marmalade F1 had the lowest sensory acceptance value. The marmalade F2 (25% carrot) was dedicated as the most acceptable product with a medium bright color, quite pleasant aroma, a bit sweet, quite thick texture, and overall was quite attractive. Furthermore the carrot added significantly influenced the proximate (carbohydrate, protein, fat, fiber, water, and ash) (p < 0.05) and significantly increased the Brix (p < 0.05). The combination of carrot and orange resulted in a high antioxidant marmalade, with IC50 ranged 16.54 ± 0.02–19.83 ± 0.04 ppm. CONCLUSION: This study revealed that carrot – navel orange marmalade could be a suitable source of antioxidants.