549 research outputs found
PEMANFAATAN BEKATUL PADA PEMBUATAN RICE BRAN FRIED COCONUT ROLL BREAD SEBAGAI PRODUK OLEH-OLEH KAYA SERAT
No full textPenelitian ini bertujuan untuk 1) menemukan resep produk Rice Bran Fried
Coconut Roll Bread, 2) mengetahui penerimaan masyarakat terhadap produk Rice
Bran Fried Coconut Roll Bread, dan 3) mengetahui informasi nilai gizi produk
Rice Bran Fried Coconut Roll Bread.
Jenis penelitian menggunakan penelitian Research and Development
dengan metode 4D meliputi define, design, develop dan dissemination. Pada tahap
define dilakukan kajian produk acuan yaitu Solo Floss Roll dan uji coba 3 resep
acuan sehingga diperoleh 1 resep acuan terpilih. Tahap design dilakukan
perencanaan produk dan uji coba 3 resep produk pengembangan berdasarkan
resep acuan terpilih sehingga diperoleh 1 resep produk pengembangan terbaik.
Tahap develop dilakukan perancangan teknik penyajian, uji validasi, uji
proksimat, dan perhitungan harga jual produk. Tahap akhir dissemination yaitu
pengenalan atau pameran produk. Metode pengumpulan data yang digunakan
dalam penelitian ini adalah metode uji penerimaan produk secara sensoris
terhadap konsumen. Uji sensoris skala terbatas dilakukan oleh 30 panelis semi
terlatih dan uji penerimaan skala luas dilaksanakan saat pameran proyek akhir
dengan panelis sebanyak 90 orang. Teknik analisis data dilakukan secara
deskriptif dan uji T.
Hasil penelitian menemukan 1) resep yang tepat untuk pembuatan produk
Rice Bran Fried Coconut Roll Bread menggunakan tepung bekatul sebanyak 10%
dari jumlah tepung terigu protein tinggi dengan metode pemanggangan (baking),
2) tingkat penerimaan masyarakat terhadap produk Rice Bran Fried Coconut Roll
Bread oleh panelis semi terlatih dengan skor rerata 3,35 yang yang termasuk
kategori disukai, dan pada saat pameran diperoleh skor rerata 3,70 yang termasuk
kategori sangat disukai, dan 3) informasi nilai gizi produk Rice Bran Fried
Coconut Roll Bread mengandung protein 8 g (13%), lemak 18 g (26%),
karbohidrat 38 g (12%), dan energi total 341 kal/100g berdasarkan kebutuhan
energi 2.150 Kal
Book Review: The Middle Ages : [Rezension zu:] The Middle Ages. Johannes Fried. Harvard University Press. 2015
No full textIn Johannes Fried’s The Middle Ages, the author makes his case for an alternative interpretation of the medieval period as much more sophisticated than commonly thought, writes Ignas Kalpokas. The book intricately traces how ideas and systems of thought that we now consider quintessentially modern European ways of life, thinking and culture stemmed from this time period
Modifying the rat grimace scale for the sub-second assessment of acute pain
No full textThe goal of this study is to improve the way pain is measured in rodents. A previous 2019 publication by Dr. Nathan T. Fried utilized slow-motion videography and statistical modeling to analyze hind paw withdrawal caused by painful stimuli. Upon reanalyzing the one-second slow-motion videos from his study, there was more data in the facial features of the rat, which was not characterized in his work. A 2011 study performed in Dr. Jeffrey Mogil’s lab led to the development of the Rat and Mouse Grimace Scales (RGS, MGS), which measure facial features of pain in these rodents. However, their measurement using the Grimace Scale relied on 30 minutes of video analysis. This project further applies the RGS to the one-second slow-motion videos to assess facial rat grimace in response to different painful stimuli.Winner: Second Place, 2022 Paul Robeson Library Undergraduate Research Award
Revisiting the Fried Chicken Recipe
No full textTwenty-five years ago, Gary Lawson introduced us to legal theory’s tastiest analogy. He told us about a late-eighteenth-century recipe for making fried chicken and how we ought to interpret it. Lawson’s pithy essay has much to be praised. Yet, even twenty-five years later, there remains more to be said about legal theory’s most famous recipe. In particular, there remains much more to be said about the recipe’s author, a person (or, perhaps, group of people) whom Lawson does not discuss. Lawson’s analysis of the recipe leads him to an “obvious” conclusion: the recipe’s meaning is its original public meaning. If we consider those who wrote the recipe and their joint act of recipe-writing, however, I question whether that conclusion remains so obvious. This Essay takes a closer look at the chefs who wrote the fried chicken recipe and their act of recipe-writing that produced it. I argue that the meaning of the fried chicken recipe is not its original public meaning but is rather the meaning the chefs intended the recipe to have, even on Lawson’s own terms
Protein modifications in baked versus fried tortilla chips
No full textLipid oxidation is recognized as the greatest problem in chemical stabilization of processed foods during storage. Lipid co-oxidations caused by reactions of lipid oxidation intermediates and products with other molecules, particularly proteins, are known, but their impact on food quality (production of off-flavors and odors, loss of color and nutritional value, and texture deterioration) remains largely unexplored, and relatively little is known about the mechanisms involved. However, it is likely that co-oxidations account for much of the “damage” normally attributed to lipid oxidation and provide footprints of lipid oxidation that are not detected in general assays of lipid oxidation. In this research, primary experiments have compared the difference between proteins in baked and fried tortilla chips to distinguish thermal effects of processing from co-oxidation by lipids. Preliminary results showed little difference in protein solubility in fresh baked or fried chips, yet gel electrophoresis revealed significant lipid-mediated differences in disulfide cross-linking in fried chips even immediately after processing without incubations. Schiff base formation was present, but only at low levels, indicating that it is not a major source of cross-linking in early stages of oxidation. Cross-linking continued to develop even more extensively in fried chips during storage at 40 and 60 ºC, and included free radical in addition to disulfide cross-linking. Western blots revealed the presence of protein carbonyls, important co-oxidation products, in most protein fractions in tortilla chips and notably in zeins. Surprisingly, more carbonyls were observed in baked chips with lower lipid content. To determine the connections between these protein changes and lipids, lipid oxidation is being followed in all systems by lipids extractability, free fatty acids, aldehydes and peroxides.M.S.Includes bibliographical referencesIncludes vitaby Yuan Don
A Scanning Tunneling Microscope with a Wide Sampling Range
No full textThis article may be downloaded for personal use only. Any other use requires prior permission of the author and AIP Publishing. This article appeared in Review of Scientific Instruments and may be found at https://aip.scitation.org/doi/10.1063/1.1141110.Construction of a simple scanning tunneling microscope (STM) is described. This STM is suitable for atmospheric, controlled atmosphere, and high vacuum (but not UHV) work. This STM is especially wen suited for determining surface topography on the 0.1 nm scale when images must be obtained over a wide sampling region (mm). Interchangeable piezo heads allow the STM to be used either for atomic resolution or for large (800 X 800 urn) area scans. Atomic resolution pictures of the graphite surface demonstrate that this design is suitable for use with structures smaller than 0.1 nm. An image of a thin film of Au, deposited on pyrex, is also presented.K.W. Hipps, Glenn Fried, and Dale Fried. (1990). A Scanning Tunneling Microscope with a Wide Sampling Range. Review of Scientific Instruments. 61 1869-1873
Negative stereotypes of the Scottish diet:A qualitative analysis of deep-fried Mars bar references in best selling newspapers in Scotland, 2011-14
No full textThe Scottish diet is associated in the UK media and popular discourse with unhealthy deep-fried foods. In addition to the stereotype’s negative effects on perceptions of Scottish food, culture and people, there is evidence that the stereotype of the Scottish diet has negative effects on food behaviour and public health in Scotland, having been shown to encourage consumption of deep-fried foods and discourage positive dietary change. The most notorious deep-fried food associated with Scotland is the deep-fried Mars bar (DFMB), arguably invented in Stonehaven (near Aberdeen), and first reported in the Scottish and UK press in 1995. This article reports findings from an analysis of newspaper references to the DFMB in the two highest selling newspapers in Scotland, the Scottish Sun and the Daily Record, between 2011 and 2014. A keyword search (“deep fried Mars bar”) using the online media database Lexis Library generated 97 unique records, and the resulting dataset was analysed thematically and discursively. Analysis showed that both newspapers clearly associated the DFMB with Scotland. Further, both newspapers portrayed the DFMB and the broader “deep-fried” Scottish diet stereotype ambivalently (mixed positive and negative associations). However, the Daily Record actively criticised the DFMB stereotype much more often than did the Scottish Sun. These findings suggest that the Scottish population encounters different messages in the press about food and nutrition from people elsewhere in the UK, and that these messages vary depending on choice of media in Scotland. Given the known negative effects of the stereotype, differences in Scottish media discourse should be considered a potential factor in persistent health inequalities affecting Scotland. Educational efforts, and opening discussion with journalists and amongst the Scottish public, may be helpful
SEGMENTASI BERDASARKAN PSIKOGRAFIK RESTORAN SIAP SAJI KENTUCKY FRIED CHICKEN DI SURABAYA
No full textKentucky Fried Chicken company in Surabaya as a provider of fast food restaurants are in need of the application of marketing principles that are its implications, one of the first things that needs to do is to segment the market in
order to obtain a picture map of Kentucky Fried Chicken customers. By looking at a map of this restaurant or a consumer, then the decision maker will always base his decision on the actual circumstances of the consumer. Increased consumer Kentucky Fried Chicken fast-food restaurant with limitations that are owned by the Kentucky Fried Chicken manager resulted in the need for focused service that is really needed and wanted by consumers Kentucky Fried Chicken restaurants. To find out how the segmentation based on Lifestyle, Social Class, and
Personality consumers Kentucky Fried Chicken fast-food restaurant in Surabaya. According to Lowe and Worsley: 2002 "there are several factors such as social class, lifestyle, and personality characteristics of cognitive and value that is psychographic approach because these factors enable marketers to betterunderstand their customers and exploring in appropriate strategies to determine the target products them on a specific segment of the population." The object of research in this study is consumers' Kentucky Fried Chicken
fast-food restaurant in Surabaya, which totaled 100 respondents. The data required is the primary data, which collected from respondents by using a questionnaire that must be consumer Kentucky Fried Chicken fast-food restaurant
in Surabaya. And variables used are the characteristics of respondents and variables comprising psychographic lifestyle, social class, and consumer personality Kentucky Fried Chicken fast-food restaurants in Surabaya
Clusters Based on the analysis results can be concluded that there were two segments on each psychographic variables (lifestyle, social class and personality), the author gives suggestions for Kentucky Fried Chicken fast-food restaurants in Surabaya make choices that are formed in two segments, which have market shares The biggest and doing development or diversification that has been tailored to the characteristics of consumers in that segment.
Keywords: Variables Psychographic Segmentation, Clusters analysis, research Kentucky Fried Chicke
Pengaruh Etnosentrisme Terhadap Niat Beli Makanan Fastfood Kentucky Fried Chicken
No full textThe purpose of this study is in addition to identifying ethnocentrism and the intention to buy Kentucky Fried Chicken (KFC) fast food at students of the Faculty of Economics Riau Islamic University Pekanbaru can also find out and analyze the effect of ethnocentrism on the intention to buy Kentucky Fried Chicken (KFC) fast food for students Faculty of Economics Riau Islamic University Pekanbaru. The population in this study were all students of Class 2016 Faculty of Economics Riau Islamic University Pekanbaru, totaling 1046 peoples. The author took a sample of only a portion of the population namely 1,046 and only 10% was taken namely as many as 105 peoples. The data analysis used is simple linear regression method. The results of this study indicate that ethnocentrism has a positive and significant effect on the purchase intention of local fried chicken among students of the Faculty of Economics Riau Islamic University. The value of R Square is 87% while the rest is 13% and influenced by other variables not examined in this study such as price factors, product quality factors, promotions and so on
Pelaksanaan Perjanjian Waralaba pada Cbezt Fried Chicken Ungasan
No full textA franchise agreement is an agreement between the franchisor and the franchisee to run a trading business owned by the franchisor according to the equipment installed through the franchisor. In this case, the problem of crime is the non-fulfillment of the rights and responsibilities of the franchisor to the franchise. The formulation of the problem is, how is the Implement of the Franchise Agreement on C'bezt Fried Chicken Ungasan in South Kuta District?2.How is Dispute Settled in the Implement of Franchise Agreements at C'bezt Fried Chicken Ungasan in South Kuta District? The author applies the empirical method. The results of this journal research provide clarification that the parties agree to bind themselves to make a franchise agreement where the party is the giver and recipient of the franchise. In a franchise contract, of course, there are rights and obligations that have been agreed upon in the franchise agreement. Rights and obligations arise as a result of the reciprocal relationship of the parties. Settlement of disputes arising from default on the franchise at C'bezt Fried Chicken Ungasan is carried out through deliberation, and if the deliberation cannot be resolved it will be resolved at the Denpasar District Court
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