1,720,975 research outputs found
Coffee and Its Flavor
Get PDFCoffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e. growth environment, physiology, harvesting, post-harvest, roasting process and preparation.
Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e. growth environment, physiology, harvesting, post-harvest, roasting process and preparation.
Keywords: coffee, flavo
QUALITY OF TILAPIA NUGGETS FORTIFIED WITH MORINGA LEAF FLOUR
No full textNugget is a restructured meat from ground and molded meat. Generally nuggets are made from chicken. To enrich the nutritional content, the ingredients for making nuggets were diversified using tilapia fish meat and moringa leaf flour. This research aims to determine the effect of fortification of Moringa leaf flour on the quality of tilapia fish nuggets. This research used a Completely Randomized Design (CRD). The treatment consisted of fortification of Moringa leaf flour (TK), namely TK1 (0%), TK2 (5%), TK3 (10%), TK4 (15%), TK5 (20%) and TK6 (25%). Analysis of the observation data was carried out using Anova and BNJ further tests. The nugget quality parameters in this study were chemical and organoleptic parameters. Moringa leaf flour fortification had a significant difference on all nugget quality parameters except color. Moringa leaf flour could improve the quality of tilapia fish nuggets by increasing the protein content by 0.5-13.18% and producing tilapia fish nuggets which have a vitamin A (ß-carotene) content of 1.82-20.76 %. Fortification of foringa leaf flour with a concentration of 10% was the best treatment to produce tilapia fish.Nugget merupakan suatu produk olahan daging yang terbuat dari daging giling dan dicetak. Umumnya nugget berbahan dasar daging sapi dan ayam. Untuk memperkaya kandungan gizinya, dilakukan diversifikasi bahan pembuatan nugget menggunakan daging ikan nila dan tepung daun kelor. Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi tepung daun kelor terhadap mutu nugget ikan nila. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan fortifikasi tepung daun kelor (TK) yaitu TK1 (0%), TK2 (5%), TK3 (10%), TK4 (15%), TK5 (20%) dan TK6 (25%). Analisis data menggunakan Anova dan uji lanjut BNJ. Parameter mutu nugget pada penelitian ini berupa parameter kimia dan organoleptik. Fortifikasi tepung daun kelor memberikan pengaruh signifikan terhadap semua parameter mutu nugget kecuali warna. Tepung daun kelor mampu meningkatkan mutu nugget ikan nila dengan peningkatan kadar protein 0,5-13,18% dan menghasilkan nugget ikan nila yang memiliki kandungan vitamin A (ß-karoten) sebesar 1,82-20,76%. Fortifikasi tepung daun kelor dengan konsentrasi 10% menghasilkan nugget ikan nila dengan mutu terbaik
PENGARUH PROPORSI BERAS SEJAHTERA DAN SAWUT SINGKONG TERHADAP MUTU NASI SAWUT: The Effect of Prosperous Rice and Shredded Cassava Proportion on the Quality of Shredded Cassava Rice
Get PDFABSTRACT
The purpose of this study was to determine the effect of proportion of “Rastra” (Prosperous Rice) and shredded cassava on the quality of shredded cassava rice. The method used was experimental method in laboratory and designed using Randomized Block Design (RBD) with a single factor i.e. proportion of prosperous rice and shredded cassava. The treatments of rice and shredded cassava proportions were consisted of 100%: 0%; 80%: 20%; 60%: 40%; 40%: 60% and 20%: 80%. Chemical and organoleptic data were analyzed using analysis of variance (ANOVA) at 5% significance level using Co-stat software. The significant difference data were tested by a real difference test with honestly significant difference test, while the microbiological data were analyzed with a descriptive method. The results showed that the proportion of prosperous rice and shredded cassava had a significantly different effect on chemical quality (moisture content and ash content) and organoleptic quality (color, taste and texture) but did not significantly affect on organoleptic quality (aroma) and total microbes. 60% of prosperous rice and 40% of shredded cassava was recommended as the best proportion to produce shredded cassava rice with characteristic yellowish white, odorless smell, fluffy texture and taste of rice and has a water content of 66.02%, a value of 0.13% ash and microbiological quality that has met the SNI standard 7388: 2009 with a total microbe of 3.3x105 CFU / g, total mushroom 7,2x102 CFU / g and total coliform 27 MPN / g.
Keywords: Prosperous Rice, Quality, Proportion, Shredded Cassava
ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh proporsi beras sejahtera dan sawut singkong terhadap komponen mutu nasi sawut. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksanakan di Laboratorium dan dirancang menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu proporsi beras sejahtera dan sawut (100%:0%; 80%:20%; 60%:40%; 40%:60% dan 20%:80%). Data hasil pengamatan kimia dan organoleptik dianalisis dengan analisis keragaman (ANOVA) pada taraf nyata 5% dengan menggunakan software Co-Stat dan diuji lanjut dengan BNJ, sedangkan data hasil pengamatan mikrobiologi dianalisis menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa proporsi beras sejahtera dan sawut singkong memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air dan kadar abu nasi) dan mutu organoleptik (warna, rasa dan tekstur) namun tidak berpengaruh nyata pada mutu organoleptik (aroma) dan mutu mikrobiologi (total mikroba). Perlakuan proporsi beras sejahtera dan sawut singkong (60%:40%) merupakan perlakuan terbaik karena menghasilkan nasi sawut dengan warna putih kekuningan, aroma tidak berbau apek, tekstur pule, berasa nasi serta memiliki kadar air 66,02%, nilai kadar abu 0,13% serta mutu mikrobiologi yang telah memenuhi standar SNI 7388:2009 dengan total mikroba 3,3x105 CFU/g, total jamur 7,2x102 CFU/g dan total koliform 27 MPN/g.
Kata Kunci: Beras Sejahtera, Mutu, Proporsi, Sawut Singkong
PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG: Effect Of Sterilization Time On Quality Of Pigeon Pea Soup
Get PDFSayur lebui or pigeon pea soup is a traditional Lombok that has been used plastic as a packaging. Plastic packaging has a weakness in the presence of monomers and small molecules that will migrate into food, making the shelf life relatively low with high microbial contamination. One technology that can be used to overcome this is canning technology. The most important process in canning is the sterilization process. This study aims to determine the effect of sterilization time on the quality of canned lebui vegetables. The method used in this study was an experimental method carried out in the laboratory. The design used in this study was a randomized block design (RBD) with a single factor experiment, namely the duration of sterilization with 6 treatments, namely 0 minute, 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes. Analyzed using ANOVA with a significant level of 5% using Co-stat software. The difference data was tested using Honestly Significant Differences (HSD) Test. The prolonged sterilization treatment of pigeon pea soup had a significant effect on the pH value, antioxidant activity, color, organoleptic parameters of texture, color and appearance, but had no significant effect on the organoleptic parameters of aroma and taste. Based on chemical, physical and organoleptic parameters, sterilization time of 9 minutes is recommended to produce the best pigeon pea soup with an antioxidant activity value of 86.05%, a pH value of 5.03, an oHue value of 45.27 (red) and hedonic organoleptic quality and a score that is still acceptable.Sayur lebui merupakan sayuran khas Pulau Lombok yang tidak dapat ditemukan di wilayah lain. Kelemahan dari sayur lebui pengemasan menggunakan plastik. Salah satu teknologi yang dapat digunakan untuk mengatasinya adalah teknologi pengalengan. Proses yang paling penting pada pengalengan adalah proses sterilisasi. Penelitian ini bertujuan untuk mengetahui pengaruh lama sterilisasi terhadap mutu sayur lebui kaleng. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksanakan di Laboratorium. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan percobaan faktor tunggal yaitu lama sterilisasi dengan 6 perlakuan yaitu 0 menit, 3 menit, 6 menit, 9 menit, 12 menit, 15 menit. Data hasil pengamatan dianalisis menggunakan keragaman (Analysis of Variance) dengan taraf nyata 5% menggunakan Software Co-stat. Apabila terdapat beda nyata, dilakukan uji lanjut Beda Nyata Jujur (BNJ). Perlakuan lama sterilisasi sayur lebui kaleng berpengaruh nyata terhadap nilai pH, aktivitas antioksidan, warna dan organoleptik parameter tekstur, warna dan kenampakan, namun tidak berpengaruh nyata terhadap organoleptik parameter aroma dan rasa. Berdasarkan parameter kimia, fisik dan organoleptik lama sterilisasi 9 menit direkomendasikan untuk menghasilkan sayur lebui kaleng terbaik dengan nilai aktivitas antioksidan 86,05%, nilai pH 5,03, nilai oHue 45,27 (red) serta mutu organoleptik secara hedonik dan skoring yang masih dapat diterima
PENGARUH PERENDAMAN DALAM LARUTAN KAPUR TERHADAP BEBERAPA KOMPONEN MUTU KACANG TANAH (Arachis hypogea) TANPA KULIT
Get PDFThis aimed of this research was to determine the effect of calcium hydroxyde marination on quality of peanut without skin. The design used was a completely randomized design (CRD) and randomized block design (RBD). The treatments in this research consist of K1 (control), K2 (0.5% calcium hidroxyde), K3 (1.0% calcium hidroxyde); K4 (1.5% calcium hidroxyde) and K5 (2.0% calcium hidroxyde). There were three replications for each treatment. The parameters observed in this experiment were water content, percentage of calcium hidroxcyde, the percentage of yield, the percentage of damaged pods, the percentage of shriveled pods, the total of fungal colony and the taste and color of peanut. The data were analyzed using Co-Stat software with 5% significance level. The treatments with significantly different then analyzed using Honestly Significance Difference (HSD). The results showed that 1.5% calcium hidroxyde gave the best results on the qualities of peanut without skin up to 28 days of storage with 5% water content, 0.089% calcium hidroxyde content, 84.48% yield, 1.186% shriveled pods, 0.040% damaged pods, <1,0x102 CFU/gram fungal growth , preferred of taste, and reddish brown of color.
Keywords: peanut pods, calcium, quality.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh perendaman dalam larutan kapur terhadap beberapa komponen mutu kacang tanah (Arachis hypogea L.) tanpa kulit. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK). Perlakuan terdiri atas K1 (kontrol); K2 (konsentrasi kapur 0,5%); K3 (konsentrasi kapur 1,0%); K4 (konsentrasi kapur 1,5%) dan K5 (konsentrasi kapur 2,0%). Setiap perlakuan dibuat tiga (3) ulangan. Parameter yang diamati meliputi kadar air, kadar kapur, persentase rendemen, biji rusak, biji keriput, total jamur, rasa dan warna. Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat. Perlakuan yang berbeda nyata diuji lanjut menggunakan Beda Nyata Jujur (BNJ) dengan taraf nyata yang sama. Hasil penelitian menunjukkan bahwa perlakuan perendaman dengan konsentrasi kapur 1,5% memberikan hasil terbaik terhadap mutu biji kacang tanah hingga penyimpanan 28 hari, dengan kadar air 5%; kadar kapur 0,089%; persentase rendemen 84,48%; persentase biji keriput 1,186%; persentase biji rusak 0,040%; total jamur <1,0x102 CFU/gram, rasa disukai, dan warna coklat kemerahan.
Kata kunci: biji kacang tanah, kapur, mut
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe 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
Get PDF“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
Get PDFWe 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
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe 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
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