1,720,968 research outputs found
Perubahan Fisiko-Kimia Buah Pisang Berangan (Musa Sapientum L) Semasa Perkembangan dan Kesan Parameter Pemprosesan ke Atas Ciri-Ciri Buah Pisang yang Dikeringkan
Full text linkKajian telah dtbuat terhadap fisiko-kimia buah pisang Berangan semasa
perkembangan yang diperoleb dari Ladang Pisang Komersil (RISDA) Bukit
Kerayong, Klang. Hasil kajian menunjukkan bahawa buah pisang Berangan
mencapai peringkat perkembangan maksimum dan kematangan fisiologi pada umur
tiga betas minggu selepas pengeluaran bunga sempurna. Kandungan lembapan
turun-naik tetapi stabil ketika buah mencapai peringkat kematangan fisiologi. Pada
masa yang sarna jumlah pepejal lamt dan asid askorbik meningkat tetapi protein,
dopamin, aktiviti enzim polifenol oksidase (PPO) dan kandungan logam (Cu, Fe dan Mn) menurun. Buah pisang jenis Berangan adalah paling baik untuk penuaian
dan pemprosesan pada umur dua belas minggu setelah pengeluaran bunga sempurna.
Suhu dan masa pengeringan memberi kesan yang positif terhadap ciri-ciri
fisiko-kimia pisang kering yang dihasilkan. Dari kajian awal didapati nilai L
tertinggi dan nilai a terendah dijumpai di antara 45 - 55°C, nilai b tertinggi
dijumpai di antara subu 60 - 70°C (masa 1 hingga 5 jam); manakala pada kajian
akhir nilai L dan b serta nilai a terendah terdapat pada suhu pengeringan 65°C
selama 4 jam. Kandungan lembapan dan tekstur pisang kering turun; sebaliknya
jumlah pepejal larot, jumlah kandungan gula, glukosa dan fruktosa meningkat;
aktiviti air dan sukrosa menurun.
Nilai warna pisang kering dapat dikekalkan dengan merendam sampel
dalam air suling terdidih tanpa ruang udara serta buah dalam keadaan dibelah dua.
Di mana nilai L sedikit di bawah sampel wap air terdidih, tetapi mengekalkan nilai
b lebih tinggi dan nilai a cukup rendah serta lebih diterima dari segi penampilan.
Dari penilaian ciri-ciri deria pisang kering yang dihasilkan didapati bahawa
panelis lebih menerima nilai tekstur dari sampel yang dikeringkan pada suhu 65°C
selama 5 jam, nilai bau dari sampel yang dikeringkan pada suhu 60°C selama 5
jam, nilai warna dan rasa serta penerlmaan keseluruhan adalah dari sampel yang
dikeringkan pada suhu 70°C selama 5 jam
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
Study of the Use of Yeast Types and Soaking Time on the Quality of Cocoa Beans (Theobroma cacao L.)
No full textThe quality of cocoa beans at the farmer level is very low. The main factor that makes the quality of cocoa is low, it of which is fermentation. Improved fermentation will improve the quality of the cocoa beans produced. This study aims to examine the effect of the use of yeast types and soaking time on the quality of cocoa beans. This research has been carried out in the laboratory of the Faculty of Agriculture UISU Medan using a factorial Completely Randomized Design (CRD), which consists of two factors, namely: Factor I type of yeast (R) consisting of 4 levels: R0 = Control; R1 = Bread Yeast; R2 = Tempeh Yeast and R3 = Tape Yeast. Factor II The immersion time (P) consists of 4 levels: P1 = 1 hour; P2 = 2 hours; P3 = 3 hours and P4 = 4 hours with 2 repetitions. Parameters observed were yield, pH, water content, fat content, and organoleptic test of taste and aroma. The data is analyzed using means of variance and if it had a significant effect, then continued with Duncan's Multiple Range Test (DMRT). The results of the study showed that the type of yeast had a significant effect on pH, water content, fat content, and organoleptic test values ​​for taste and aroma. Soaking time has significantly different effects on pH, fat content, and organoleptic test values ​​for taste and aroma. The interaction of the treatment the effect of yeast type and soaking time had no significant effect on all observed parameters. Fermentation of cocoa beans with the addition of yeast can improve the quality of cocoa beans, especially with the addition of baker's yeast and soaking time of 4 hours to produce the highest taste and aroma
Study of Corn Plant Availability as a Source of Forage for Feed and Beef Cattle Waste Potential
No full textABSTRACT
One of the factors that determine the growth of beef cattle is the supply of feed. The main feed source for beef cattle is forage which is currently increasingly limited in availability. The purpose of this study is to examine and evaluate the utilization of corn waste into forage sources of feed and the potential amount of beef cattle waste in Deli Serdang Regency. The data source used in this study is secondary data covering the planting area of corn and beef cattle population described in a qualitative description. The results of studies and evaluations indicated that the availability of forage production of corn (stover) as a source of forage for beef cattle feed in Deli Serdang Regency, in average is only sufficient of 80.57% of the existing beef cattle population, that is every 20,066.95 Ha of corn plants can provide forage for 75,234 cows. Cattle waste potential in the form of feces is 509,385,066.00 kg/year, urine is 203,479,979.00 L/year and the remaining feed is 34,255,889.00 kg/year.
Keywords: corn, forage, feed, beef cattl
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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