1,720,958 research outputs found
Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic
No full text<p align="center"><strong>ABSTRAK</strong></p><p>Pengolahan minyak kelapa murni atau <em>Virgin Coconut Oil</em> (VCO) umumnya menggunakan daging buah kelapa yang bagian testanya dipisahkan, sedangkan yang dilakukan menggunakan metode pemanasan bertahap bagian testa tidak dipisahkan dan produk yang dihasilkan tidak berwarna (bening). Hasil samping ampas kelapa masih memiliki nilai gizi, sehingga dapat disubstitusi pada pengolahan pangan tertentu. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Palma, pada bulan Januari sampai Desember 2013. Tujuan penelitian memanfaatkan hasil samping ampas kelapa yang diolah menjadi tepung dan digunakan sebagai substitusi pada pengolahan biskuit serta mempelajari karakteristik biskuit, baik yang disubstitusi tepung ampas kelapa tanpa testa maupun yang ada testa. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dalam percobaan faktorial. Faktor A adalah Tepung ampas kelapa, terdiri dari: a1) Tepung Ampas Kelapa ada testa dan a2) Tepung Ampas Kelapa tanpa testa. Faktor B, yaitu konsentrasi penambahan tepung ampas kelapa, terdiri atas : b1) 15%, b2) 20% dan b3) 25%. Hasil analisis biscuit yang ditambah 25% tepung ampas kelapa ada testa, memiliki kadar lemak 25%, abu 1,61%, protein 9,30%, air 0,16%, karbohidrat 63,93%, serat kasar 8,39% dan 517,92 kkal serta asam lemak rantai medium (ALRM) 13,04%. Sedangkan yang ditambah 25% TAKtt, memiliki kadar lemak 24,99%, abu 1,65%, protein 10,15%, air 0,27%, karbohidrat 62,94%, serat kasar 8,65% dan 517,27 kkal serta asam lemak rantai medium (ALRM) 12,66%. Biskuit yang dihasilkan walaupun ditambah tepung ampas kelapa, secara organoleptik diterima panelis dan juga memiliki nilai nutrisi yang baik. </p><p> </p><p align="center"><strong>ABSTRACT</strong></p><p>Virgin Coconut Oil (VCO) processing uses coconut meat which part of the testa separated, while with a gradual heating method the testa not separated and the results product colorless. Coconut pulp still has nutritional value so it can be substituted in food processing. The research was carried out at the Laboratory of Palm Research Institute, on January until December 2013. The purpuse of the research is to utilize the coconut pulp side product, which is processed into flour and used as substitution for biscuit processing and to know the characteristics of biscuit. The study was conducted using a complete randomized design in factorial experiment. Factor A is the kinds of coconut pulp flour, consisting of : a1) coconut pulp flour there is testa and a2) coconut pulp flour without testa. Factor B, is consentration of coconut pulp flour, consist of : b1) 15%, b2) 20% and 25%. The results analysis of biscuit which added 25% coconut pulp flour has testa have moisture content 0,16%, fat 25%, ash 1,61%, protein 9,30%, carbohydrate 63,93%, and crude fiber 8,39%, medium chain fatty acid (MCFAs) 13,04% and 517,92 Calorie. While the added 25% coconut pulp flour without testa have moisture content 0,27%, fat 24,99%, ash 1,65%, protein 10,15%, carbohydrate 62,94%, crude fiber 8,65%, medium chain fatty acid (MCFAs) 12,66% and 517,27 Calorie. Biscuits are produced atlhough added coconut pulp flour, accepted of the panelists and also has good nutritional value.</p></jats:p
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
Hidrolisis Enzimatis Minyak Kelapa Hidrolisis Enzimatis Minyak Kelapa dengan Lipase dari Rhyzomucor miehei / Enzymatic Hydrolysis of Coconut Oil using Lipase from Rhyzomucor mieheiLipase dari Rhizomucor miehei
No full text<p>The objectives of the research was to find the temperature and time of enzymatic hydrolysis reaction of coconut oil by lipase from Rhizomucor miehei as biocatalyze which could produce the highest free fatty acids. Enzymatic hydrolysis reaction was held at various of reaction temperature (35, 40, 45 dan 50oC) and reaction duration (6, 12, 18 and 24 hours). Enzymatic hydrolysis reaction was carried out in waterbath shaker on pH of 7.0 and enzyme concentration of 2.5% based on substrate weight. The hydrolysis products were monitored using TLC using hexane:diethyl eter:acetic acid = 80:20:1 as developing solvent on silica gel F254, 20 cm x 20 cm aluminium plat. The results showed that hydrolyzed coconut oil contained 5 spots, they were identified as 1 spot of triglyceride at upper, 1 spot of free fatty acid, 2 spots of diglyceride at the middle and 1 spot monoglyceride at the bottom. The condition of enzymatic hydrolysis reaction produce the highest of free fatty acid (37.10%) at 50°C of temperature for 24 hours.</p><p>ABSTRAK</p><p><br />Penelitian ini bertujuan untuk mengetahui suhu dan lama reaksi yang dapat menghasilkan asam lemak bebas (ALB) paling banyak pada proses hidrolisis minyak kelapa menggunakan biokatalis lipase dari Rhizomucor miehei. Hidrolisis dilakukan pada variasi suhu reaksi (35, 40, 45 dan 50oC) dan lama reaksi (6, 12, 18 dan 24 jam). Reaksi hidrolisis dilakukan dalam shaker waterbath dengan pH 7,0 dan kosentrasi enzim 2,5% dari berat substrat. Hasil hidrolisis dianalisis dengan kromatografi lapis tipis (KLT) menggunakan larutan pengembang campuran pelarut heksan:dietil eter:asam asetat = 80:20:1 pada pelat silica gel F254, pelat aluminium 20 cm x 20 cm. Hasil penelitian menunjukkan bahwa hasil hidrolisis minyak kelapa teridentifikasi lima spot yaitu satu spot trigliserida pada bagian atas, 1 spot asam lemak bebas, dua spot digliserida dan satu spot monogliserida pada bagian bawah. Kondisi hidrolisis minyak kelapa dengan lipase dari R. miehei untuk menghasilkan asam lemak bebas tertinggi yaitu pada suhu 50°C selama 24 jam yaitu sebanyak 37,10%.<br /><br /></p></jats:p
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