1,720,979 research outputs found
The effect of tapioca-based edible coating enriched with nisin on quality of patin (Pangasius Hypophthalmus) fillet during cold storage
No full textThe effect of tapioca-based edible coating enriched with nisin in preserving the quality of patin fish fillet during cold stored (410C) for 16 days was evaluated. The examination was conducted including Total Plate Count (TPC), pH, TVB (Total Volatile Base), and TBA (Thiobarbituric Acid) values. The results showed that the tapioca-based edible coating enriched with nisin significantly has affected the TPC, TVB, and TBA values, and insignificantly affected the pH of patin fillets samples. The higher nisin activity on the tapioca-based edible coating solutions, the better effect on maintaining the quality of patin fish fillets. Enrichment of nisin at 2000 IU/ ml on tapioca-based edible coating solution could maintain the patin fish fillets quality during 16th day stored at 410C
Effects of cinnamon bark essential oil (Cinnamomum burmannii) on characteristics of edible film and quality of fresh beef
No full textThe effects of cinnamon bark essential oil on the characteristics of edible film and the quality of fresh beef were investigated to determine its ability to extend fresh beef shelf life. Films were prepared by incorporating cinnamon bark essential oil (0, 0.5, 1.0, 1.5 and 2%) into a film mixture of tapioca starch and glycerol. The selected film and control solution were applied to evaluate fresh beef quality. The concentration of cinnamon bark essential oil did not affect the thickness but significantly affected the water vapor transmission rate, tensile strength, elongation and antibacterial activity of edible film. The water vapor transmission rate was found to be lowered with the increasing cinnamon bark oil concentration. An increase of tensile strength was observed with increasing oil concentration up to 1.5%. The elongation of film was significantly reduced to 58.56% while an improved antibacterial activity of edible film resulted by oil addition. Overall, results indicate that 2% cinnamon bark oil enriched film preserves freshness of beef. The addition of cinnamon bark oil to an edible coating is effective in reducing microbial growth and lipid oxidation while the edible film enriched with 2% cinnamon bark oil would maintain the freshness of beef as long as 15 days during storage
The effect of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on refrigerated patin fillets quality
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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
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
Pemanfaatan Minyak Atsiri Zingiberaceae Lokal dalam Kemasan Aktif Antimikroba sebagai Pengawet Fillet Ikan Patin Guna Meningkatkan Ketahanan Pangan
Full text linkIkan patin merupakan ikan konsumsi yang memiliki kandungan kalori dan protein yang cukup tinggi, rasa dagingnya khas, enak, lezat dan gurih. Ikan patin dinilai lebih aman untuk kesehatan karena kadar kolesterolnya rendah dibandingkan dengan daging ternak. Masalah utama yang sering dihadapi dalam pengolahan fillet ikan patin adalah bau lumpur, ”drip loss” dan ”oxidative rancidity” (ketengikan) diikuti dengan perubahan warna fillet menjadi kekuningan. Selain itu ikan termasuk golongan high perishable food karena kandungan gizi ikan terutama protein dan kadar air yang tinggi, menjadi media pertumbuhan yang baik bagi mikroba pembusuk sehingga menyebabkan umur simpannya pendek.
Umur simpan ikan segar dapat diperpanjang dengan menambahkan senyawa antioksidan dan senyawa antimikroba yang berupa bahan alami. Pemanfaatan rempah-rempah sebagai bahan pengawet alami pangan sudah banyak diteliti baik untuk pangan segar maupun pangan olahan.Rempah-rempah yang lazim dan banyak terdapat di Indonesia adalah family Zingiberaceae atau suku temu-temuan. Zingiberaceae dapat digunakan sebagai bumbu pangan maupun obat. Pada penelitian ini dilakukan aplikasi Zingiberaceae yang biasa digunakan sebagai obat menjadi bahan pengawet pangan yang diantaranya adalah jahe merah (Zingiber officinale var. rubrum), lengkuas merah (Alpinia purpurata), temu lawak (Curcuma xanthorrhiza ROXB.), dan kunyit putih (Kaempferia rotunda).Pada aplikasinya, rempah-rempah dapat berupa minyak atsiri.
Pada penelitian ini dilakukan pemanfaatan minyak atsiri dari 4 rempah Zingiberaceae (jahe merah (Zingiber officinale var. rubrum), lengkuas merah (Alpinia purpurata), temu lawak (Curcuma xanthorrhiza ROXB.), dan kunyit putih (Kaempferia rotunda) yang memiliki sifat antimikroba dan antioksidan yang diaplikasikan dikemasan aktif antimikroba edible coating dalam pengemasan fillet ikan patin yang disimpan pada suhu dingin (4oC)dalam rangka menghambat penurunan mutu fillet ikan patin sehingga mampu meningkatkan umur simpan dan menjaga ketersediaannya. Periode pengamatan kualitas fillet ikan patin dilakukan pada hari ke-0, 2, 4,6 dan 8. Analisa mutu fillet ikan meliputi Total Plate Count (TPC), Total Volatile Bases Nitrogens (TVB-N), Thiobarbituric Acid (TBARS), Uji pH serta pengujian intensitas warna dengan chromameter.
Hasil penelitian menunjukkan bahwa berdasarkan uji aktivitas mikroba maka konsentrasi minyak atsiri 0.1% ditetapkan sebagai konsentrasi rendah yang akan diaplikasikan pada coating fillet ikan patin. Berdasarkan uji perbandingan jamak diketahui bahwa edible film dengan inkorporasi masing-masing 1% minyak atsiri mempunyai karakteristik yang masih mendekati edible film tanpa minyak atsiri dan juga disukai panelis sehingga ditetapkan sebagai konsentrasi tertinggi yang akan diaplikasikan pada coating fillet ikan patin. Seluruh hasil dari penelitian ini mengindikasikan bahwa penambahan minyak atsiri baik jahe merah, lengkuas merah, temulawak maupun kunyit putih mampu mempertahankan kualitas fillet ikan patin. Sampai akhir hari pengamatan (hari ke-8), kualitas mikrobiologis fillet ikan patin dengan coating mengandung minyak atsiri (jahe merah ; lengkuas merah) 1% tetap memenuhi syarat SNI
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