1,720,963 research outputs found
Optimasi Proses Pembuatan Sirup Glukosa dari Pati Kentang Sabrang (Coleus Tuberosus Benth) Secara Hidrolisis Enzimatis
No full textKentang Sabrang ( Coleus Tuberosus Benth ) merupakan salah satu sumber karbohidrat alternatif yang berpotensi untuk dikembangkan sebagai salah satu bahan dalam pembuatan sirup glukosa. Tanaman ini merupakan salah satu jenis tanaman lokal daerah Lombok Nusa Tenggara Barat dengan produksi mencapai 7-20 ton/ha. Sirup glukosa adalah cairan jernih dan kental dengan komponen utama glukosa yang diperoleh dari hidrolisis pati dengan cara asam atau enzimatik. Hidrolisis secara enzimatik dapat dilakukan dengan menggunakan enzim α-amilase pada tahap likuifikasi dan glukoamilase pada proses sakarifikasi. Likuifikasi merupakan proses pencairan gel pati yang memiliki viskositas tinggi ke viskositas yang lebih rendah dengan menghidrolisis pati menjadi molekul-molekul yang lebih kecil dari oligosakarida atau dekstrin, sedangkan sakarifikasi merupakan proses lanjutan dari hidrolisis pati menjadi glukosa. Enzim yang digunakan pada penelitian ini terdiri dari enzim α-amilase Liquozyme Supra dengan aktivitas 19,07 U/ml untuk proses likuifikasi dan enzim glukoamilase A 9913 Novozyme Cheme Germany dengan aktivitas sebesar 9,63 U/ml untuk proses sakarifikasi.
Penelitian ini bertujuan untuk mengetahui konsentrasi optimum penggunaan enzim α-amilase dan glukoamilase serta waktu proses likuifikasi dan sakarifikasi yang optimum dalam pembuatan sirup glukosa dari pati kentang sabrang. Rancangan percobaan yang digunakan pada penelitian ini adalah m etode d akian t ercuram ( Steepest Ascent Method ) dengan dua fa k tor dan dilanjutkan dengan optimasi menggunakan metode permukaan respon ( Respon Surface Methodology ). Analisa data menggunakan perangkat lunak excel dan software Design Expert Versi 7.
Hasil penelitian menunjukkan bahwa kondisi optimum proses likuifikasi terjadi selama 126 menit dengan konsentrasi enzim α-amilase sebesar 5,66 mg/ml. Hasil gula reduksi yang didapatkan sebesar 7,65% dan nilai dextrose equivalent sebesar 26,10%. Proses sakarifikasi sirup glukosa pati kentang sabrang menghasilkan glukosa dan dextrose equivalent pada kondisi optimum sebesar 22,69% dan 89,11%, sakarifikasi dilakukan selama 27 jam 49 menit dengan konsentrasi enzim glukoamilase sebanyak 4,50 mg/ml. Penelitian validasi menunjukkan bahwa kadar air sirup glukosa sebesar 76,51%, kadar abu 0,36%, kadar gula reduksi 26,39% dan warna dengan nilai L* 19,7, a* 7,98 dan b* 6,94. Efisiensi hidrolisis proses pembuatan sirup glukosa pati kentang sabrang mencapai 87,85% dengan yield glukosa sebesar 75,63%
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
Pengaruh Substitusi Jamur Tiram (Pleurotus ostreatus) dan Tepung Terigu Terhadap Mutu Kimia Nugget
No full textNugget adalah produk olahan daging yang terbuat dari daging giling yang dibentuk berbentuk persegi panjang dan dilapisi tepung bumbu. Nugget seperti halnya daging olahan umumnya memiliki kelemahan pada kandungan seratnya yang rendah. Adanya subtitusi jamur tiram menjadi nugget akan meningkatkan kandungan serat. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi jamur tiram dan tepung terigu terhadap sifat kimia nugget. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal, terdiri dari 6 perlakuan (N1= 0% jamur tiram : 100% tepung; N2= 10% jamur tiram : 90% tepung; N3= 20% jamur tiram : 80% tepung; N4= 30% jamur tiram : 70% tepung; N5= 40% jamur tiram : 60% tepung dan N6= 50% jamur tiram : 50% tepung) dengan pengulangan sebanyak tiga kali. Data penelitian dianalisis menggunakan Analisis Varians pada alpha 5% menggunakan software Co-Stat dan diuji dilanjutkan menggunakan uji Honest Real Difference (HRD) jika terdapat perbedaan nyata. Hasil penelitian menunjukkan terdapat perbedaan hasil yang signifikan pengujian analisis kimia pada nugget yang dihasilkan seperti kadar air, kadar lemak dan kadar protein. Nugget dengan penambahan jamur tiram dan tepung terigu yang sesuai dengan SNI No. 01-6683-2004 (standar mutu nugget ayam) untuk kadar air adalah semua perlakuan (N1-N6). Sedangkan kadar protein dan kadar lemak tidak sesuai standar karena hasil yang rendah disebabkan oleh tingginya kadar air bahan dan rendahnya jumlah protein dan lemak dalam bahan baku.Nugget adalah produk olahan daging yang terbuat dari daging giling yang dibentuk berbentuk persegi panjang dan dilapisi tepung bumbu. Nugget seperti halnya daging olahan umumnya memiliki kelemahan pada kandungan seratnya yang rendah. Adanya subtitusi jamur tiram menjadi nugget akan meningkatkan kandungan serat. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi jamur tiram dan tepung terigu terhadap sifat kimia nugget. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal, terdiri dari 6 perlakuan (N1= 0% jamur tiram : 100% tepung; N2= 10% jamur tiram : 90% tepung; N3= 20% jamur tiram : 80% tepung; N4= 30% jamur tiram : 70% tepung; N5= 40% jamur tiram : 60% tepung dan N6= 50% jamur tiram : 50% tepung) dengan pengulangan sebanyak tiga kali. Data penelitian dianalisis menggunakan Analisis Varians pada alpha 5% menggunakan software Co-Stat dan diuji dilanjutkan menggunakan uji Honest Real Difference (HRD) jika terdapat perbedaan nyata. Hasil penelitian menunjukkan terdapat perbedaan hasil yang signifikan pengujian analisis kimia pada nugget yang dihasilkan seperti kadar air, kadar lemak dan kadar protein. Nugget dengan penambahan jamur tiram dan tepung terigu yang sesuai dengan SNI No. 01-6683-2004 (standar mutu nugget ayam) untuk kadar air adalah semua perlakuan (N1-N6). Sedangkan kadar protein dan kadar lemak tidak sesuai standar karena hasil yang rendah disebabkan oleh tingginya kadar air bahan dan rendahnya jumlah protein dan lemak dalam bahan baku
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH TERHADAP MUTU KERIPIK PISANG KEPOK (Musa paradisiaca formatypica)
Full text linkThis research aimed to determine the effect of concentration and soaking time in calcium hydroxide (Ca(OH)2) on the quality of plantain chips (Musa paradisiaca formatypica). The method that used in this study was complete randomized design (CRD) with a double factors that was concentration of calcium hydroxide (1%, 5% and 10%) and soaking time (10, 20 and 30 minutes), with treatment are KP1 (1% : 10 minutes), KP2 (5% : 10 minutes), KP3 (10% : 10 minutes), KP4 (1% : 20 minutes), KP5 (5% : 20 minutes), KP6 (10% : 20 minutes), KP7 (1% : 30 minutes), KP8 (5% : 30 minutes) and KP9 (10% : 30 minutes). The data of the research were analyzed using Analysis of Variance at level 5% and tested continued using the test of Least Significant Different (LSD) at the same level if there was a real difference. The results showed that the concentration and soaking time in calcium hydroxide had a real effect on chemical qualities (water, ash, fat, and zinc/Zn) and organoleptic (taste, color, aroma, and texture) of plantain chips. In zinc content for all instruments are suitable with standard (SNI No. 01-4315-1996) for banana chips, while for moisture, ash, and fat content, not all treatments are suitable with the standard. In organoleptic parameters for taste, color, and aroma, panelists preferred treatment of KP1 (concentration of calcium hydroxide 1% and soaking time of 10 minutes) for best result, while for texture the treatment of KP9 (concentration of calcium hydroxide 10% and soaking time 30 minutes) produces the best quality based from panelist choice
Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera)
Full text linkMoringa is one of potential raw material of herbal tea. Moringa tea had disadvantage is a off-flavour aroma. The addition of lemongrass hopefully can reduce the off-flavour aroma and improve the quality of tea. This research aimed to determine the effect of mixing lemongrass powder and moringa powder on the quality of teabags. The method that used in this study was complete randomized design (CRD) that was treatment P1 = 100% moringa leaf powder: 0% lemongrass powder; P2 = 80% moringa leaf powder: 20% lemongrass powder; P3 = 60% moringa leaf powder: 40% lemongrass powder; P4 = 40% moringa leaf powder : 60% lemongrass powder and P5 = 20% moringa leaf powder : 80% lemongrass powder. The data were analyzed using analysis of variance at a level of 5% and if there were real differences, tests continued using the LSD (least significant difference) at the same level. Based on the results of the analysis, it is known that the treatment has a significant effect on chemical quality (antioxidant activity, moisture content, and pH) and organoleptics (color and aroma), while it has no significant effect on the organoleptic taste in teabags. The best treatment for the chemical quality of teabags is produced by P2 treatment (80% moringa powder: 20% lemongrass powder) with antioxidant activity of 88.64%; moisture content of 6.44% and pH of 6.0. The best treatment for the organoleptic quality of hedonic tea bag color is produced by P2 treatment (80% Moringa powder: 20% lemongrass powder) with a value of 3.55 (like criteria) and for hedonic teabag aroma produced by P5 treatment (20% moringa leaf powder: 80 % lemongrass powder) with a value of 3.45 (rather like criteria)
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
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