Pembinaan Desain Produk Amplang Ikan sebagai Alternatif Usaha Rumahan bagi Ibu-Ibu PKK Desa Terantang, Barito Kuala

Terantang Village is located in Barito Kuala Regency, where the women are members of the PKK, which is where they learn to start a home business. Most PKK members are housewives who have just started small businesses such as spinach chips. This training aimed to provide the participants with a business alternative, from determining and designing products that suit their conditions to training on how to produce these products. Fish amplang was offered as an alternative product, considering that the raw material in the form of fish is easy to obtain and does not require special equipment in its manufacture. This activity is carried out by providing material about product design and practicing making fish amplang taught by an amplang business owner. From the activities carried out, the participants gained new skills regarding the design of fish amplang products. In addition, this training is expected to be a provision for them to develop their businesses. Furthermore, from the evaluation results, it is found that the participants are satisfied with the training carried out, especially since they can learn new skills. They also request that similar training be held periodically.

DISTRIBUTION OF HAND SOAP WITH THE AROMA OF EUCALYPTUS FOR PEOPLE AFFECTED BY THE COVID-19 PANDEMIC: A COMMUNITY SERVICE REPORT

Background: The utilization of liquid hand soap is an alternative to prevent virus transmission in COVID 19 Pandemic. The production of aromatic hand soap and distribution to the public will be an effort to support the prevention of the spread of the corona virus. Methodology: Aromatic hand soap made from eucalyptus is produced and distributed to people in Padang City as an alternative product for people to maintain their personal hygiene. Conclusion: This eucalyptus-flavored handsoap has received a lot of positive feedback. This product can assist people in maintaining their personal hygiene. The public does not like the smell of eucalyptus oil in this hand soap product. The formulation of this product will need to be completed in the future.

Life at Court: Luisa Roldán in Madrid 1689–1706

Catherine Hall-van den Elsen considers the career of Luisa Roldán (1652–1706), one of Spain’s most renowned female artists, who was appointed Escultora de Cámara (sculptor to the Royal Chamber) to both Kings Carlos II and Felipe V. As the daughter of a well-known Sevillian sculptor, Roldán developed her skills in a busy workshop that produced life-sized polychrome wood sculptures. But when the artist arrived in Madrid with her family in late 1688, she found an uncertain economic environment and a very different market, with reduced demand for the sculpture with which she was familiar. Roldán set about identifying an alternative product to suit the tastes of the royal and noble residents of Madrid’s Corte y Villa, proving herself an able interpreter of religious and political environment.

Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.

Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

Perancangan Produk Waistbag dengan Menggunakan Metode Quality Function Deployment (QFD)

Product design is a stage in the process of making products based on certain shapes, sizes, and colors. Industrial Home industry is a company engaged in the bag manufacturing industry that has its own product brand, Kaboa. The problem with this is that Kaboa waistbag products have experienced a decline in sales by the significance associated with several problems, namely (1) There are no new models or innovations in Kaboa waistbag products, (2). The objectives of this study are (1) To identify the needs and demands of customers who are priorities and prove to be a variable in the quality of waistbag product designs, (2) Make waistbag product designs according to customer desires and needs to be able to meet customer demand and search. In this study, the method used to develop and request waistbag products to suit customer needs is the Quality Function Deployment (QFD) method. The parameters used in the Kaboa waistbag product design process are 13 quality variables used as references. The best alternative product design options are products made from condura fabric with the cheapest production costs, good quality, strong and durable, with patterned colors according to the consumer and the company's target market with the company's ability. Abstrak. Perancangan produk merupakan tahapan dalam proses menciptakan sebuah produk berdasarkan model bentuk, ukuran, dan warna tertentu. Home industri Kindustries merupakan perusahaan yang bergerak dibidang industri pembuatan tas yang memiliki brand produk sendiri yaitu Kaboa. Permasalahan yang dihadapi adalah produk waistbag Kaboa telah mengalami penurunan penjualan secara signifikan yang disebabkan beberapa permasalahan yaitu (1) Belum banyaknya model atau inovasi baru pada produk waistbag Kaboa, (2) Pangsa pasar sempit yang hanya di fokuskan kepada kalangan orang yang senang melakukan kegiatan outdoor. Tujuan pada penelitian ini adalah (1) Mengidentifikasi kebutuhan dan keinginan pelanggan yang menjadi prioritas dan menerjemahkannya menjadi variabel kualitas rancangan produk waistbag, (2) Membuat usulan rancangan produk waistbag sesuai keinginan dan kebutuhan pelanggan untuk dapat memenuhi kebutuhan pelanggan dan upaya memperluas pasar untuk meningkatkan penjualan. Dalam penelitian ini, metode yang digunakan untuk mengembangkan dan merancang produk waistbag agar sesuai kebutuhan dengan keinginan pelanggan adalah metode Quality Function Deployment (QFD). Parameter yang digunakan dalam proses desain produk waistbag yaitu berupa 13 variabel kualitas yang digunakan sebagai acuan. Alternatif desain produk pilihan terbaik rancangan produk berbahan kain condura dengan biaya produksi paling murah, berkualitas baik, kuat dan tahan lama, dengan warna bermotif sesuai penilaian konsumen dan target pasar perusahaan serta kemampuan perusahaan.

How Do Reference Points Influence the Representation of the N200 for Consumer Preference?

Recent studies have suggested that event-related brain potential (ERP) can represent consumer preference, and there is consensus that the N200 is the best indicator of consumer preference. Measurement of reference-dependent consumer preference, in turn, requires a reference point, but it remains largely unknown how reference points modulate the preference-related N200. We designed an experiment to investigate how reference points affect the N200 based on classical paradigms. In the single-reference condition, one product was displayed in each trial; in the conjoined-reference condition, a pair of products was displayed simultaneously. Our results showed that in the single-reference condition, low-preference products elicited more negative N200 than high-preference products, replicating previous results, but the N200 could not distinguish between low‐ and high-preference products when viewing two options of similar subjective value in the conjoined-reference condition. These findings suggest that reference points modulate the representation of the N200 on consumer preference. When only viewing one product, participants make a value judgment based on their expectations. However, when viewing two products simultaneously, both their expectation and the alternative product can serve as reference points, and whether the N200 can represent consumer preference depends on which reference point is dominant. In future research, reference points must be controlled when the N200 is used to explore value-related decision-making.

Lipid Extracts from Caulerpa lentillifera Waste: An Alternative Product in a Circular Economy

Nowadays, a circular economy is one of the main strategies for developing a sustainable economy. The objective of this work was to increase the value of Caulerpa lentillifera waste and use it efficiently as a resource for lipid extraction. A crude lipid yield of approximately 27.69% of the dry weight was obtained under the following optimized conditions that consisted of a three-stage extraction with 15 min/stage using a ratio of 1:10 (w/v) at room temperature. The crude extracts contained a total fatty acids (TFA) content of approximately 58.60% of the weight of the extracts, which consisted of 10 types of fatty acids. The proportion of palmitic acid (16:0) as the main component was above 70% of the TFA content. Moreover, it also contained chlorophylls a and b and carotenoids at approximately 1.77, 0.91, and 0.70 µg/mg of the extract, respectively. The total phenolic and flavonoids content, including 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1′- diphenyl-2-picrahydrazyl (ABTS and DPPH, respectively) scavenging activities, showed that the lipid extracts had high potential for antioxidant activity. Moreover, the extracts also demonstrated α-glucosidase inhibitory activity with an IC50 value of 8.97 mg/mL. Thus, this extract could be used as an alternative product in a circular economy for preventing diabetes disease.

Use of andiroba oil to control Anastrepha fraterculus (Diptera: Tephritidae) in different fruit hosts

Control of Anastrepha fraterculus (Diptera: Tephritidae) is usually accomplished with synthetic insecticides, which can be a problem considering exportation of fruits. This study aimed to evaluate mortality and offspring effects on A. fraterculus using peach, strawberry guava and apple fruits treated with andiroba (Carapa guianensis) oil. Higher mortality rate was observed when compared to control on strawberry guava and apple fruits treated with andiroba oil (18.4 % and 35.0 % points more than the control). The mean number of pupae observed in the offspring was inferior to the control on strawberry guava and apple fruits treated with andiroba oil (100 % control) and, on peach fruits (68.3 % fewer pupae). Andiroba oil shows promising results as an alternative product to control A. fraterculus. Studies are still needed especially considering the effectiveness of andiroba oil under field conditions.

Virtual Tours a Means to an End: An Analysis of Virtual Tours’ Role in Tourism Recovery Post COVID-19

COVID-19 brought the global tourism industry to a standstill. In response, various tourism stakeholders adopted innovative approaches such as virtual tours (VTs) to keep their attractions firmly in the minds of potential visitors. This study has integrated the Technology Acceptance Model (TAM) and Protective Action Decision Model (PADM) models to determine the factors that affect a person’s decision to adopt VTs as temporary alternatives during times of crises. Data were collected from a sample of 401 respondents after they had experienced at least one of the VTs simulating Egyptian heritage sites. The results show that the antecedents of the TAM and PADM models are effective in predicting users’ intention to adopt VTs and that adoption intention has a positive impact on the tendency to visit the actual site. In addition, practical implications are provided for site managers to consider when opting for VTs as a promotional tool or as an alternative product during times of crisis.