1,720,963 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Relevansi Mata Kuliah Teknologi Pengemasan dengan Unit Kompetensi Pengemasan pada SKKNI Industri Pangan
No full textPenelitian ini bertujuan untuk memperoleh tingkat relevansi antara SAP mata kuliah teknologi pengemasan dengan dokumen SKKNI Industri Pangan unit kompetensi pengemasan. Metode penelitian yang digunakan adalah metode penelitian deskriptif. Studi dokumentasi dilakukan untuk mengkaji dokumen SAP Mata Kuliah teknologi pengemasan dan dokumen SKKNI Industri Pangan. Selain dokumentasi penelitian ini juga menggunakan metode wawancara yang dilakukan ke industri pangan yaitu PT Kraft Ultra Jaya Indonesia dan PT Garudafood Putra Putri Jaya. Wawancara di industri ini dilakukan untuk mengetahui kompetensi apa saja yang dibutuhkan industri untuk lulusan S1 dan untuk mengetahui kesesuaian antara tujuan pembelajaran khusus pada mata kuliah teknologi pengemasan yang dibutuhkan oleh industri. Wawancara juga dilakukan kepada pihak kaprodi dan dosen pengampu mata kuliah teknologi pengemasan untuk mengetahui gambaran pengembangan kurikulum dan SAP mata kuliah teknologi pengemasan. Hasil penelitian menunjukkan tingkat relevansi antara SAP mata kuliah teknologi pengemasan dengan dokumen SKKNI Industri Pangan unit kompetensi pengemasan, yaitu: 33,5% sangat relevan, 23% relevan, 10% kurang relevan, dan 33,5% tidak relevan. Terdapat beberapa faktor yang menyebabkan masih ada yang kurang relevan dan juga relevan diantaranya karena: SKKNI belum dijadikan salah satu acuan dalam pengembangan SAP mata kuliah, terdapat kompetensi pada SKKNI Industri Pangan unit kompetensi pengemasan yang tidak terdapat relevansinya di mata kuliah teknologi pengemasan tetapi terdapat di mata kuliah lain, juga sarana dan prasarana yang terdapat di prodi masih belum memadai dengan belum adanya laboratorium teknologi pengemasan. Berdasarkan penelitian juga ditemukan tujuan pembelajaran khusus pada mata kuliah teknologi pengemasan yang berjumlah 13 poin sesuai dengan yang dibutuhkan di industri pangan.
The purpose of this study was to obtain the level of relevance between lesson plan of packaging technology courses with document packaging unit competence of Food Industry SKKNI. The method used is descriptive research method. Studies conducted to examine the lesson plan document of packaging technology courses and Food Industry SKKNI document. In addition to the documentation this study also using interviews were conducted to PT Kraft Ultra Jaya Indonesia and PT Garudafood Putra Putri Jaya. Interviews conducted in this industry to know what competencies are needed to graduate S1 and industry to determine the compatibility between specific learning objectives in the course of packaging technologies required by industry. Interviews were also conducted to the head of the study program and lecturer to describe the packaging technology curriculum development and lesson plan packaging technology courses. The results showed the level of relevance between SAP courses packaging technology with packaging unit competence of Food Industry SKKNI document, i.e.: 33.5% very relevant, 23% relevant, 10% less relevant, and 33.5% are not relevant. There are several factors that cause there are less relevant and are also relevant such as: SKKNI not be used as a reference in the development of food technology course lesson plan, there is the competence of the Food Industry SKKNI packaging competency units that are not relevant in packaging technology subjects but there is in the another courses, and facilities and infrastructure are still inadequate in the study program with the lack of packaging technology laboratory. Based on the research also found specific learning objectives in packaging technology courses totaling 13 points as required in the food industr
Potensi Antibakteri dan Karakteristik Film Edibel dari Pektin Kulit Durian
No full textDurian adalah buah tropis berukuran besar yang memiliki banyak limbah dari
kulit buahnya. Dalam beberapa laporan menunjukkan bahwa kulit durian bagian
dalam dapat digunakan sebagai sumber alternatif pektin yang dapat menunjukkan
aktivitas antimikroba. Tujuan penelitian ini adalah untuk mengekstrak pektin kulit
durian dengan dua metode ektraksi yang berbeda, menentukan konsentrasi hambat
minimum pektin kulit durian terhadap Staphylococcus aureus dan Escherichia coli,
dan menganalisis karakteristik film edibel dengan bahan dasar pektin kulit durian.
Aktivitas penghambatan dari pektin kulit durian terhadap bakteri yang diuji
ditentukan dengan metode makrodilusi, dan amoksisilin digunakan sebagai kontrol
positif.
Hasil penelitian menunjukkan bahwa pektin kulit durian (PKD) dari metode
ekstraksi A (pH: 2.00, suhu: 85 oC, dan waktu: 2 jam) memiliki rendemen 5.45 ±
0.14 %, yang lebih besar daripada metode ekstraksi B (pH: 4.5 dan suhu: 90-100 oC,
waktu: 20 menit) yang memiliki rendemen 3.46 ± 0.07 %. PKD dari kedua metode
ekstraksi tergolong pektin bermetoksil tinggi, karena memiliki derajat esterifikasi
lebih besar dari 50 %. Konsentrasi hambat minimum dari PKD pada mueller hinton
broth terhadap E. coli adalah 56 mg/mL dan pada S. aureus adalah 28 mg/mL.
Dimana pada konsentrasi tersebut tidak menunjukkan adanya pertumbuhan bakteri
sebagaimana ditunjukkan pada kontrol positif. Film edibel berbasis PKD dapat
dibentuk dengan baik, memiliki ketebalan 0.06 ± 0.00 mm yang tidak berbeda nyata
dengan film edibel pektin komersial. Namun, transparansi dan laju transmisi uap
air film edibel PKD masih kurang jika dibandingkan dengan film edibel pektin
komersial. Transparansi film edibel PKD dan PKD dengan 0.1 mL gliserol secara
berurutan adalah 48.13 ± 2.31 dan 49.71 ± 4.62. Laju transmisi uap air film edibel
PKD dan PKD dengan 0.1 mL gliserol secara berurutan adalah 5.091 ± 0.360
g/m2jam dan 5.807 ± 0.080 g/m2jam. Secara kualitatif film edibel PKD memiliki
sifat mekanis sebagai berikut, yaitu: kekakuan tinggi, kerapuhan rendah, dan
elastisitas rendah
Review: asam bongkrek, toksin bakteri dari tempe bongkrek
Full text linkABSTRACTIn Indonesia tempe bongkrek has been known to cause poisoning, and extraordinary incidents have occurred as a result of its consumption. The toxin that comes from tempe is bongkrekic acid. The purpose of writing this article is to summarize what is known about bongkrekic acid, its sources, production, poisoning, and prevention of exposure to bongkrekic acid. Tempe bongkrek can cause food poisoning caused by bongkrekic acid. Bongkrekic acid is a mitochondrial toxic compound produced by the bacterium Burkholderia gladioli pathovar cocovenenans. B. Gladioli produce the toxic compounds toxoflavin and bongkrekic acid. Bongkrekic acid contamination usually occurs when coconut-based food products, such as tempe bongkrek, are prepared under unhygienic conditions or stored improperly. Bongkrekic acid is very toxic and can cause poisoning in humans and animals. Intoxication caused by consuming contaminated tempe bongkrek can occur very quickly within 1-10 hours. This acid primarily affects the liver, causing liver damage, organ failure, and often leading to death. Prevention can use calincing leaves, adding NaCL, and drying.Keywords: bacterial toxin, bongkrekik acid, foodborne, tempe bongkrek  ABSTRAKDi Indonesia tempe bongkrek telah diketahui dapat menyebabkan keracunan, dan telah terjadi kejadian luar biasa akibat pengonsumsiannya. Toksin yang berasal dari tempe ini adalah asam bongkrek. Tujuan penulisan artikel ini adalah merangkum apa yang telah diketahui mengenai asam bongkrek, sumber, produksi, keracunan, dan pencegahan terpapar asam bongkrek. Tempe bongkrek dapat menyebabkan keracunan makanan yang disebabkan oleh asam bongkrek. Asam bongkrek merupakan salah satu senyawa toksik mitokondrial yang dihasilkan oleh bakteri Burkholderia gladioli pathovar cocovenenans. B. Gladioli menghasilkan senyawa beracun toksoflavin dan asam bongkrek. Kontaminasi asam bongkrek biasanya terjadi saat produk makanan berbasis kelapa, seperti tempe bongkrek, disiapkan dalam kondisi tidak higienis atau disimpan secara tidak tepat. Asam bongkrek sangat beracun dan dapat menyebabkan keracunan pada manusia dan hewan. Intoksikasi yang disebabkan mengonsumsi tempe bongkrek terkontaminasi dapat terjadi sangat cepat dalam kurun waktu 1-10 jam. Asam ini terutama mempengaruhi hati, menyebabkan kerusakan hati, kegagalan organ, dan seringkali berujung pada kematian. Pencegahan dapat menggunakan daun calincing, penambahan NaCL, dan pengeringan. Kata kunci: asam bongkrek, penyakit bawaan makanan, tempe bongkrek, toksin bakter
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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