Pengaruh Substitusi Tepung Bit Merah Terhadap Aktivitas Antioksidan dan Daya Terima Pada Cookies Tepung Tempe

This research is an experimental study that aims to make a cookies formulation of tempeh flour substituted with red bit flour. The experimental design used was a completely randomized design with subtitution of red bit flour to tempeh flour cookies with different concentrations. The process of making cookies includes mixing flour, mixing margarine, egg, refined sugar then process to mixer, molding, and baking using the oven. The organoleptic test (preference) involved 30 semi-trained panelists. Tempe flour cookies with substitution of red bit flour with 4 formulations, formulation 1 with 0% concentration (control), formulation 2 with 12% substitution of red bit flour, formulation 3 with 15% red bit flour substitution, and formulation 4 with 18% red bit flour substitution. %. The results of the organoleptic assessment scores by panelists were analyzed using Excel 2010 and SPSS with descriptive tests. Based on the results of the analysis, it was found that cookies formulation 2 was the most preferred by panelists in terms of taste, color, smell, and texture. Based on the test of antioxidant activity of cookies formulation 2 30690 µg/mL, its means that it still potential as an antioxidant substance weak as classified. ABSTRAK Penelitian ini merupakan penelitian eksperimen yang bertujuan untuk membuat formulasi cookies tepung tempe yang disubstitusi dengan tepung bit merah. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan perlakuan penambahan tepung bit merah pada cookies tepung tempe dengan konsentrasi yang berbeda. Proses pembuatan cookies meliputi pencampuran tepung, pengocokan margarin, telur, gula halus dengan mixer, pencetakan, dan pemanggangan menggunakan oven. Uji organoleptik (kesukaan) melibatkan 30 panelis semi terlatih. Cookies tepung tempe dengan substitusi tepung bit merah dengan 4 formulasi yaitu formulasi 1 konsentrasi 0% (kontrol), formulasi 2 dengan 12% substitusi tepung bit merah, formulasi 3 dengan substitusi tepung bit merah 15%, dan formulasi 4 dengan susbtitusi tepung bit merah 18%. Hasil skor penilaian organoleptik oleh panelis dianalisis menggunakan Excel 2010 dan SPSS dengan uji deskriptif. Berdasarkan hasil analisis didapatkan cookies formulasi 2 adalah yang paling disukai oleh panelis dari segi rasa, warna, aroma, dan tekstur. Berdasarkan hasil uji aktivitas antioksidan cookies formulasi 2 yaitu 30690 µg/mL yang artinya masih berpotensi sebagai zat antioksidan namun tergolong sangat lemah.

Exploring the Explicit and Implicit Appeal of Retro Sport Logos

The current multi-study examination explored explicit and implicit appeal of a prominent form of retro sport marketing: retro team logos. Study 1 utilized the stimuli-organism-response framework to test preference differences between those offered team merchandise with a retro logo and those offered the same merchandise with the current logo. Statistically significant preference differences were not uncovered, yet it was found that previous exposure to the retro logo negatively impacted preference of the retro logo. Based on these results, Study 2 utilized an implicit association test to assess the style appeal of retro and current logos. This assessment, once again, found no difference in the explicit preference for the retro and current logos, yet an implicit bias of freshness toward the current logo and outdatedness toward the retro logo was found. Together, the results provide preliminary evidence of the ephemeral impact of retro team logos within a professional sports context.

Alternate without alternative: Neither preference nor simple learning behaviour shown by C57BL/6J mice in the T-maze

In rodents, the T-maze test is commonly used to investigate spontaneous alternating behaviour but it can also be used to investigate memory, stimuli discrimination or preference between goods. However, especially regarding T-maze preference tests there is no recommended protocol and researchers frequently report reproduction difficulties of this test using mice.Here, we aimed to develop an efficient protocol with female C57BL/6J mice, conducting two preference tests with different design: In a first test, on two consecutive days with five trials, thirteen mice had to choose between two fluids. In a second preference test, on five consecutive days with two (week 1) or three (week 2) trials, twelve mice had to choose between one arm containing bedding mixed with millet and one containing only bedding. This test design resembled a simple learning test (learn where to find the rewarded and the unrewarded arm on the basis of spatial, olfactory and visual cues).In both experiments, mice took only a few seconds per trial to run the maze and make their choice. However, in both experiments mice failed to show any preference for one of the arms. Instead, they alternated choices. We therefore believe the T-maze test to be rather unsuitable to test preference or learning behaviour with C57BL/6J mice.

PEMBUATAN NUGGET DAN OTAK-OTAK AMPAS TAHU (Glycine Max (L) Merill) SEBAGAI KUDAPAN BAGI ANAK SD YPK YOKA BARU TAHUN 2019

ABSTRAK Penelitian ini bertujuan untuk mengetahui pembuatan nugget dan otak-otak ampas tahu sebagai kudapan bagi anak sekolah dasar. Penelitian ini bersifat Quasi Eksperimen, menggunakan 2 produk kudapan yang ditambahkan tepung ampas tahu yaitu nugget dan otak-otak. Uji kesukaan pada panelis tidak terlatih 25 orang dan penelitian lanjutan berupa uji daya terima dari produk terpilih pada 25 orang siswa SD Yoka Baru. Hasil uji kesukaan menunjukkan bahwa yang paling disukai adalah produk nugget ampas tahu yaitu warna (96%), aroma (90%), rasa (88%) dan tekstur (90%). Hasil uji daya terima menunjukkan bahwa siswa yang memiliki daya terima >80% untuk hari ke-1 hingga hari ke-2 sebanyak 100% siswa. Kata kunci : Ampas Tahu, Kudapan, Uji Daya Terima, Uji Kesukaan ABSTRACT This research aims to study the making of nuggets and tofu dregs for elementary school children. This research was queasy-experimental research. We used two snack products i.e. otak-otak (grilled fish cake) and nugget to which we added tofu dreg flour. Preference test in 25 untrained panelist and advanced test in the form of acceptability test of selected products in 25 students of SD Yoka Baru were conducted. The result of preference test indicated that the most preferred product was nugget added with tofu dregs (color, 96%; smell, 90%; taste, 88%; and texture, 90%). The result of acceptability test indicated that all students showed acceptability of >80% on the first and second days (100%). Key words : Tofu Dregs, Snack, Acceptability Test, Preference Test.

PEMBUATAN SATE DAN SEMUR KEONG MAS (Pomacea Canaliculata) SEBAGAI MAKANAN SUMBER PROTEIN BAGI ANAK SD INPRES NEGERI SIBOI-BOI KABUPATEN JAYAPURA TAHUN 2019

ABSTRAK Penelitian ini bertujuan untuk mengetahui pembuatan sate dan semur keong mas sebagai makanan sumber protein bagi anak sekolah dasar. Penelitian ini bersifat Quasi Eksperimen, menggunakan 2 produk olahan keong mas yaitu sate dan semur. Uji kesukaan pada panelis agak terlatih sebanyak 25 orang dan uji daya terima dari produk terpilih pada 25 orang siswa SD Inpres Negeri Siboi-Boi Kabupaten Jayapura. Hasil uji kesukaan menunjukkan bahwa yang paling disukai adalah olahan sate keong mas yaitu warna (98%), aroma (98%), rasa (98%) dan tekstur (98%). Hasil uji daya terima menunjukkan bahwa siswa yang memiliki daya terima >80% untuk hari ke-1 hingga hari ke-2 sebanyak 100% siswa. Kata kunci : Keong Mas, Sumber Protein, Uji Daya Terima, Uji Kesukaan ABSTRACT This research aims to study the making of satay and stew as a protein source for elementary school children. The research was quasi-experiment. We used two processed golden apple snail products i.e. satay and stew. . Preference test was conducted to 25 semi-trained panelists; while acceptance test was conducted to 25 students of SD Inpres Negeri Siboi-boi Jayapura. According to the result of preference test, the most preferable processed golden apple snail product was satay (color 98%, aroma 98%, taste 98%, and texture 98%). The result of acceptability test indicated that all students showed acceptability of >80% on the first and second days (100%). Key words : Golden Apple Snail, Protein Source, Acceptance Test, Preference Test

Impact of Tailored Interventions on Receipt of a Preference-Concordant Colorectal Cancer Screening Test

Background. Individuals at average risk for colorectal cancer (CRC) have multiple test options. Preference for a specific test modality may affect decision making about CRC screening. The current study examined 1) the sociodemographic and health belief characteristics of average-risk participants with a test preference for stool blood test (SBT) versus those with a preference of colonoscopy, and following receipt of a tailored CRC screening intervention, 2) the percentage of participants who completed a preference-concordant CRC screening test, and 3) the sociodemographic, health care experience, and health belief characteristics and intervention group(s) associated with completion of a preference-concordant screening test. Methods. Participants ( N = 603) were female, aged 50 to 75 years, at average CRC risk, not currently up-to-date with CRC screening recommendations, had Internet access, and were randomized to receive 1 of 3 tailored CRC screening promotion interventions. Multivariable logistic regression analyses were conducted. Results. Most women (64%) preferred SBT, whereas 36% preferred colonoscopy. There were significant differences in test preference by age, stage of change for the specific tests, perceived benefits of CRC screening, perceived barriers to both tests, and self-efficacy for colonoscopy. Two hundred thirty participants completed CRC screening at 6 months post-intervention. Of those, most (84%) completed a test concordant with their preference. Multivariable analyses revealed that compared with participants completing a preference-discordant test, those completing a preference-concordant test were older ( P = 0.01), had health insurance ( P < 0.05), and were in the phone counseling–only group ( P < 0.01). Conclusions. High levels of completion of preference-concordant CRC screening can be achieved by educating average-risk patients about the multiple screening test options, soliciting their preferences, and offering testing that is concordant with their preference.

Karakteristik Sifat Kimia dan Organoleptik Churros Tersubtitusi Tepung Beras dengan Tepung Ubi, Chemical Characteristic and Organoleptic Churros Substituted with Rice Flour with Sweet Potato Flour

This study aims to determine the effect of making churros from rice flour and sweet potato flour. This study uses a completely randomized factorial pattern with 2 factors, namely the comparison of the composition of rice flour and sweet potato flour. While the second factor is the type of flour used, namely purple sweet potato flour and Cilembu sweet potato flour. The resulting churros will be observed for quality including water content, fat content, and organoleptic test (preference and descriptive). The results of this study indicate that panelists prefer churros made of 30 TB: 70 TU. The lowest value of fat content is 30TB: 70TC which is 16,715%. Water content value of 30TB: 70TU with a value of 19.13%.

The Object : Substance :: Event : Process Analogy

Beginning at least with Bach (1986), semanticists have suggested that objects are formally parallel to events in the way substances are formally parallel to processes. This chapter investigates whether these parallels can be understood to reflect a shared representational format in cognition, which underlies aspects of the intuitive metaphysics of these categories. The authors of this chapter hypothesized that a way of counting (atomicity) is necessary for object and event representations, unlike for substance or process representations. Atomicity is strongly implied by plural but not mass language. The chapter investigates the language–perception interface across these domains using minimally different images and animations, designed either to encourage atomicity (‘natural’ breaks) or to discourage it (‘unnatural’ breaks). The experiments test preference for naming such stimuli with mass or count syntax. The results support Bach’s analogy in perception and highlight the formal role of atomicity in object and event representation.