1,720,982 research outputs found
Analisis Dan Pengembangan Model Kadar Air Keseimbangan Pada Proses Penggorengan Vakum
No full textPenggorengan vakum adalah proses penggorengan yang dilakukan pada suhu dan tekanan rendah (Garayo dan Moreira, 2002; Fan et al., 2005 dan Song, 2007). Suhu, tekanan, dan kadar air merupakan parameter penting dalam proses penggorengan vakum. Beberapa hasil penelitian menunjukkan suhu penggorengan vakum: 80 - 90oC (Lastriyanto 1996); 100 - 110 oC (Fan, 2005). Sedangkan tekanan penggorengan vakum: 12.5 kPa.abs (Lastriyanto, 1996); dan 6.65 kPa.abs (Moreira, 2002). Kelembaban relatif di dalam ruang penggoreng merupakan faktor kritis pada proses penggorengan vakum. Selama ini belum ada kajian tentang bagaimana hubungan antara kelembaban relatif dengan kadar air selama proses penggorengan vakum. Sehubungan dengan kedua hal di atas, perlu dilakukan riset tentang perilaku dan model kelembaban relatif dalam kaitannya dengan kadar air keseimbangan pada proses penggorengan vakum. Dengan demikian tema tersebut diangkat di dalam penelitian disertasi dan dipandang layak untuk dijadikan alasan kebaruan (novelty). Untuk itu diperlukan dukungan sistem pengukuran, analisis, dan pengembangan model terhadap parameter proses penggorengan vakum, khususnya kadar air keseimbangan. Batasan masalah penelitian adalah: i) Percobaan penggorengan vakum buah nanas, didasarkan pada kondisi fluks panas tetap konstan dan ii) Percobaan didasarkan pada kondisi lapang, dimana suhu 85 + 5 oC dan rasio volume minyak terhadap bahan yang diproses pada kisaran angka 10 + 2. Sedang tujuan penelitian adalah yakni i) merancang sistem akuisisi data dan pemilihan sensor pada pengukuran parameter proses meliputi suhu, tekanan, kelembaban, dan kadar air, ii) menganalisis pola perubahan parameter dan kinetika proses, dan iii) mengembangkan model kadar air keseimbangan selama proses penggorengan vakum irisan buah nanas. Penelitian ini menggunakan mesin penggorengan vakum sederhana sistem jet air (Lastriyanto, 2010). Komoditi yang diuji adalah irisan buah nanas ukuran 40x20x4mm. Percobaan dilakukan pada kombinasi suhu 80, 85, dan 90oC dan rasio volume minyak terhadap berat bahan yang diproses 12, 10, dan 8. Dalam penelitian disertasi ini ada tiga rangkaian percobaan, yang meliputi i) perancangan sistem pengukuran parameter proses penggorengan vakum; ii) penentuan konstanta laju penggorengan vakum dengan metode “Exponential Decay”; dan iii) mengembangkan model kadar air keseimbangan pada proses penggorengan vakum. Berdasarkan hasil percobaan, didapatkan rancangan sistem pengukur parameter proses penggorengan vakum yang terintegrasi dengan data loger sebagai suatu sistem akuisisi data. Hasil kalibrasi hubungan antara tekanan (kPa) dengan keluaran tegangan (Volt) pada sensor tekanan dinyatakan Y = 25.632X - 23.536 , R² = 0.9986. Hubungan antara kelembaban relatif (%) di dalam ruang penggoreng, sebagai sumbu Y; dengan tekanan (kPa.abs), sebagai sumbu X mengikuti model eksponensial adalah ?=11.84 ?0.039? dengan R2= 0.995. Adapun hasil pengujian menunjukkan hasil sebagai berikut (1) Parameter proses penggorengan vakum ditunjukkan oleh: lama proses, penurunan suhu dan kelembaban relatif minimal. (2) Kinetika proses penggorengan vakum, ditunjukkan oleh nilai konstanta laju penggorengan. viii Dalam kaitannya dengan kapasitas pengumpanan: 50%, 75%, dan 100% terhadap kapasitas lapang pada suhu yang direkomendasikan (Muzakkir, 1998). Hasil percobaan menunjukkan besarnya konstanta laju penggorengan adalah berturut-turut: 0.078; 0.068; 0.065 (1/menit), dan (3) Pola perubahan parameter proses penggorengan vakum yang meliputi tekanan di dalam ruang penggoreng, tekanan pompa vakum, suhu ruang penggoreng, suhu minyak, dan kelembaban relatif di dalam ruang penggoreng. Berdasarkan analisis terhadap hasil percobaan, didapatkan: (1) Pada suhu penggorengan semakin tinggi, penurunan suhunya semakin besar. Dimana pada suhu penggorengan 80, 85, dan 90 oC, mengalami penurunan suhu: 9.39 + 0.91 oC, 12.56 + 1.54 oC, dan 13.88 + 1.11 oC. (2) Berdasarkan model hubungan kadar air keseimbangan, didapatkan kurva sigmoid yang mempunyai titik belok pada kadar air 1.5 – 1.75 g/ g bahan kering yang bersesuaian dengan kelembaban relatif 60 – 70%. Hal ini kemungkinan berhubungan dengan kondisi ikatan air dengan padatan, seperti yang dikemukakan Mujumdar (1997). (3) Kesesuaian model digambarkan oleh nilai mean relative deviation (E) dan Root Mean Square (RMS). Dimana, nilai E lebih tinggi yakni 11.19 – 21.19% dibanding nilai RMS, yakni 4.78 – 8.18 (kurang dari 10%), maka model dikatakan baik (Lomauro et al., 1985). Kesimpulan dari penelitian ini adalah i) didapatkannya rancangan sistem akuisisi data pada proses penggorengan vakum dengan parameter: suhu, tekanan, kelembaban relatif, dan kadar air, ii) metode pengukuran kinetika penggorengan vakum dalam hal ini konstanta laju penguapan air, dan iii) model hubungan kadar air dengan kelembaban relatif selama proses penggorengan vakum buah nanas
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
ANALISIS KANDUNGAN ENZIM DIASTASE PADA MADU SINGKONG HASIL PROSES VACUUM EVAPORATION DAN VACUUM COOLING
Full text linkHoney that has a moisture content above 22% should be done moisture reduction process. reduction of water content is done so that honey does not undergo fermentation and has a longer shelf life. One of the ways that can be used to reduce water content in honey is evaporation. Evaporation is of converting some of the water content in the material into steam by utilizing temperatures close to the boiling point of water. However, the minor content of honey, such as the diastase enzyme, is very sensitive to high temperatures. Therefore, vacuum evaporation is used so that the process uses a lower temperature to minimize the damage to the diastase enzyme. The research method was carried out in 3 stages, namely sampling, evaporation process, and sample testing. The results of this study indicate that the process of vacuum evaporation and vacuum cooling can change the proximate content of cassava honey to comply with SNI
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
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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