Trend Wisata Kuliner melalui Olahan Produk Pasta

Pasta has been the most popular foreign food among food lovers in Yogyakarta. This food mostly founded in Steak restaurant. Javanese noodle resstaurant, etc. Because of its popularity towards culinary entrepreneur, they try to combine the making of main composition of pasta that is halal-guaranted for the lovers.This writing is based on the experiment of main compotition of pasta . Pasta that is made from wheat flouris combined with Belitung caladium flour (Xanthosomasagittifolium). This experiment is did in 5 combinations as a sample experiment and each is rated in color, taste, aroma, and texture.The aim of this experiment is to find the most ideal combination for pasta based on its color, taste, aroma, and texture. As the result of this experiment, in the color aspect, the first and the fourth combination is different. The taste aspect contains differences among the first, third, and fourth combination, so do the aroma aspect and the texture aspect.It based on probability value of 95% or critical level of 0,05 in examining hypotheses. If probability value is less than 0, 05, it is said there is a significant difference. The table tells the color of first combination is different from forth combination. The smell of first combination is different from third and forth combination. The texture of first combination is different from third and forth combination.There is no different combination of 25% caladium flour. It shows pasta which is made by combination 25% of Belitung caladium flour has highest probability value from any compositions and all aspect. Probability value is higher than 0,05. It means pasta which is made by combining 25% of Belitung wheat flour has highest quality or highest significance value. The final experiment is combining 25% caladium flour and 75% shows close smell, taste, and pasty color. However, this color is more interesting to the respondents than other combination. It also has close texture to original

Habituation of the Light-Startle Response of Orange Head Cockroaches (Eublaberus posticus): Effects of Acclimation, Stimulus Duration, Presence of Food, and Intertrial Interval

The purpose of this paper is to establish the orange head cockroach (Eublaberus posticus) as a useful insect subject for research in comparative psychology by investigating habituation of the light-startle response (LSR). While one goal of comparative psychology is to compare the behavior of a diversity of species, many taxa, including cockroaches, are grossly underrepresented. Our work serves to improve this deficit by investigating habituation learning in the orange head cockroach in four experiments. In our first experiment, we found that LSR, and habituation of LSR, occurs to both lights being turned on and lights being turned off. In our second experiment, we found that the duration of a light did not affect response, and that spontaneous recovery of LSR occurs after 24 h intervals. In our third experiment, we found that the presence of food inhibited LSR. In our final experiment, we found that the rate of LSR habituation decreased as intertrial interval increased, in a manner predicted by established principles of habituation. Our work lays a strong foundation for future research on the behavior of orange head cockroaches as well as learning in cockroaches in general. We hope that our findings help establish cockroaches as practical insect subjects for research in comparative psychology and related fields such as behavior analysis and behavioral ecology.

Fit-failure rate associated with simulated reuse and extended use of N95 respirators assessed by a quantitative fit test

Objective: We quantitatively assessed the fit failure rate of N95 respirators according to the number of donning/doffing and hours worn. Design: Experimental study. Setting: A tertiary-care referral center in South Korea. Participants: In total, 10 infection control practitioners participated in the fit test. Methods: The first experiment comprised 4 consecutive 1-hour donnings and fit tests between each donning. The second experiment comprised 2 consecutive 3-hour donnings and fit tests between each donning. The final experiment comprised fit tests after an 1-hour donning or a 2-hour donning. Results: For 1-hour donnings, 60%, 70%, and 90% of the participants had fit failures after 2, 3, and 4 consecutive donnings, respectively. For 3-hour donnings, 50% had fit failure after the first donning and 70% had failures after 2 consecutive donnings. All participants passed the fit test after refitting whenever fit failure occurred. The final experiment showed that 50% had fit failure after a single use of 1 hour, and 30% had fit failure after a single use of 2 hours. Conclusions: High fit-failure rates were recorded after repeated donning and extended use of N95 respirators. Caution is needed for reuse (≥1 time) and extended use (≥1 hour) of N95 respirators in high-risk settings such as those involving aerosol-generating procedures. Although adequate refitting may recover the fit factor, the use of clean gloves and strict hand hygiene afterward should be ensured when touching the outer surfaces of N95 respirators for refitting.

User-centered feedback design in person-following robots for older adults

Feedback design is an important aspect in person-following robots for older adults. This paper presents a user-centered design approach to ensure the design is focused on users’ needs and preferences. A sequence of user studies with a total of 35 older adults (aged 62 years and older) was conducted to explore their preferences regarding feedback parameters for a socially assistive person-following robot. The preferred level of robot transparency and the desired content for the feedback was first explored. This was followed by an assessment of the preferred mode and timing of feedback. The chosen feedback parameters were then implemented and evaluated in a final experiment to evaluate the effectiveness of the design. Results revealed that older adults preferred to receive only basic status information. They preferred voice feedback over tone, and at a continuous rate to keep them constantly aware of the state and actions of the robot. The outcome of the study is a further step towards feedback design guidelines that could improve interaction quality in person-following robots for older adults.

Color Variability Judgments in Peripheral Vision: Evidence Against "Cost-Free" Representations

Is visual perception “rich” or “sparse?” One finding supporting the “rich” hypothesis shows that a specific visual summary representation, color variability, is represented “cost-free” outside focally-attended regions in dual-task paradigms (Bronfman et al. 2014). Here, we investigated whether this “cost-free” phenomenon for color variability perception extends to peripheral vision. We performed three experiments: in our first experiment, we replicated previous findings and verified that color variability is represented “cost-free” in central vision. In our second experiment, we extended the paradigm to peripheral vision and found that in minimally-attended regions of space, color variability perception was impaired. In a third and final experiment, we added confidence judgments to our task, and found that participants maintained high levels of metacognitive awareness of impaired performance in minimally-attended regions of space. These findings provide evidence which challenges common conceptions on both sides of the rich vs. sparse debate.

Looking ahead: When do you find the next item in foraging visual search?

Many real-world visual tasks involve searching for multiple instances of a target (e.g., picking ripe berries). What strategies do observers use when collecting items in this type of search? Do they wait to finish collecting the current item before starting to look for the next target, or do they search ahead for future targets? We utilized behavioral and eye tracking measures to distinguish between these two possibilities in foraging search. Experiment 1 used a color wheel technique in which observers searched for T shapes among L shapes while all items independently cycled through a set of colors. Trials were abruptly terminated, and observers reported both the color and location of the next target that they intended to click. Using observers’ color reports to infer target-finding times, we demonstrate that observers found the next item before the time of the click on the current target. We validated these results in Experiment 2 by recording fixation locations around the time of each click. Experiment 3 utilized a different procedure, in which all items were intermittently occluded during the trial. We then calculated a distribution of when targets were visible around the time of each click, allowing us to infer when they were most likely found. In a fourth and final experiment, observers indicated the locations of multiple future targets after the search was abruptly terminated. Together, our results provide converging evidence to demonstrate that observers can find the next target before collecting the current target and can typically forage 1-2 items ahead.

Perceived Exploitation in Quality Discrimination

Firms often produce similar products at different price levels as a way to appeal to different consumer segments. One such production method—downward quality discrimination— involves a firm decreasing certain features of a product that they produce and selling that product with decreased features as a cheaper, standalone product. For example, the (less expensive) GoPro Hero 2018 consists of the same hardware as the (more expensive) GoPro Hero 5, but includes firmware that limits the quality of the camera. Nine experiments demonstrate that consumers find it unacceptable for a firm to decrease a product’s quality and sell it at a lower price. Experiments 1a-3 establish this effect for consumer judgment and choice, while also ruling out alternative artifactual (e.g., participant inattention) and psychological (e.g., failure to consider the benefits of downward quality discrimination) explanations. Experiments 4a-4c provide complementary and convergent evidence that the effect is driven by the perception that a firm that intentionally decreases a product’s quality is attempting to take advantage of consumers. A final experiment offers a practical insight for marketing managers: how consumers’ disapproval of downward quality discrimination can manifest in consumers’ engagement in negative word-of-mouth (WOM) about a firm.

Staging tourism: Performing place

This project examines the relationship between architecture and the tourist experience. In architecture, an understanding of the active tourist body is underdeveloped as visuality is often positioned as the dominant mode of analysing tourism. This project mobilizes the tourist by recognising a paradigmatic shift from the”‘gaze” towards “performance”, which privileges the multisensuous experiences of the tourist engaged with architecture. The project investigates how architecture can stage and amplify the performances of tourists in order to produce place, en route. To test this enquiry, a “design through research” methodology is employed where the design proposition is developed through iterative design experiments. The design proposition is explored across three increasing scales, progressing the research through stages of development and refinement. The first experiment engages with the human scale through a 1:1 installation. The next experiment amplifies the practices of performing tourism through the design of a hotel. In the final experiment, the design of an artificial island stages the public performances of tourists.

TREND WISATA KULINER HALAL MELALUI OLEHAN PRODUK PASTA

Pasta has been the most popular foreign food among food lovers in Yogyakarta. This food mostly founded in Steak restaurant. Javanese noodle resstaurant, etc. Because of its popularity towards culinary entrepreneur, they try to combine the making of main composition of pasta that is halal-guaranted for the lovers. This writing is based on the experiment of main compotition of pasta. Pasta that is made from wheat flouris combined with Belitung caladium flour (Xanthosomasagittifolium). This experiment is did in 5 combinations as a sample experiment and each is rated in color, taste, aroma, and texture. The aim of this experiment is to find the most ideal combination for pasta based on its color, taste, aroma, and texture. As the result of this experiment, in the color aspect, the first and the fourth combination is different. The taste aspect contains differences among the first, third, and fourth combination , so do the aroma aspect and the texture aspect. It based on probability value of 95% or critical level of 0,05 in examining hypotheses. If probability value is less than 0, 05, it is said there is a significant difference. The table tells the color of first combination is different from forth combination. The smell of first combination is different from third and forth combination. The texture of first combination is different from third and forth combination. There is no different combination of 25% caladium flour. It shows pasta which is made by combination 25% of Belitung caladium flour has highest probability value from any compositions and all aspect. Probability value is higher than 0,05. It means pasta which is made by combining 25% of Belitung wheat flour has highest quality or highest significance value. The final experiment is combining 25% caladium flour and 75% shows close smell, taste, and pasty color. However, this color is more interesting to the respondents than other combination. It also has close texture to original