1,720,980 research outputs found
Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal
Get PDFRiau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD) with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch) and TS2 (70% wheat flour and 30%sago starch). The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch) had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch) in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake
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
Karakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah Campuran Nanas Dan Semangka
No full text(Chemical, Microbiological And Sensory Characteristics Of Mixed Pineapple And Watermelon Juice)
ABSTRACT. Fruit juice is widely known as beverage that rich of vitamins. The aims of this study were to determine the chemical, microbiological and sensory quality of pineapple juice mixed with watermelon juice and to find the best treatment. Research was conducted experimentally using a completely randomized design with five treatments and three replications. The results showed that increasing watermelon juice will increase the moisture content and pH value, on the other hand will decrease total dissolved solids and vitamin C. Overall sensory panelists liked the mix of pineapple juice and watermelon juice, but in terms of vitamin C the best treatment was pineapple juice and watermelon juice with the ratio of 1.75: 0.25 which have sour taste
Kombinasi Bubur Buah Nipah dengan Nanas serta Penambahan Gum Arab pada Mutu dan Karakteristik Sensori Fruit Leather
Get PDFTujuan penelitian ini untuk memperoleh perlakuan terbaik dari kombinasi bubur buah nipah dengan nanas serta penambahan gum arab pada mutu dan karakteristik sensori fruit leather. Penelitian eksperimen dilaksanakan secara acak lengkap faktorial dengan 3 ulangan. Perlakuan faktor pertama adalah perbandingan bubur buah nipah dengan nanas antara lain B1 (75%:25%), B2 (50%:50%), dan B3 (25%:75%). Faktor kedua adalah konsentrasi gum arab antara lain G1 (1%), dan G2 (1.2%). Analisis sidik ragam dan uji Duncan’s New Multiple Range Test pada taraf 5% digunakan untuk menganalisis data secara statistik. Hasil analisis memperlihatkan perbandingan bubur buah nipah dengan nanas mempengaruhi secara nyata kadar air, abu, serat kasar, gula total, total padatan terlarut, pH, dan pengujian sensori terhadap warna, aroma, rasa, serta tekstur fruit leather. Konsentrasi penambahan gum arab mempengaruhi secara nyata kadar air, abu, serat, total padatan terlarut, pH, dan pengujian sensori terhadap aroma fruit leather. Interaksi kedua faktor mempengaruhi secara nyata pH dan kadar serat fruit leather. Perlakuan terbaik penelitian ini adalah B3G2 (25% bubur buah nipah:75% bubur buah nanas pada konsentrasi gum arab 1,2%) dengan kadar air 12,83%, abu 0,79%, serat kasar 2,05%, gula total 21,21%, total padatan terlarut 32,08 °brix, dan pH 4,51. Hasil pengujian deskriptif terhadap fruit leather menunjukkkan bahwa fruit leather berwarna kuning (4,23), beraroma buah nanas (3,93), rasa manis sedikit asam (3,43), tekstur agak keras (3,90), dan penilaian keseluruhan secara hedonik disukai panelis (4,06)
Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo
Get PDFThe purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture
Enhancing Consumer Engagement through Kansei Engineering: A Novel Approach to Sago Rice Packaging Design
Get PDFAbstractThe purpose of this study was to produce a sago rice packaging design that suits consumer preferences using the Kansei Engineering method. This study employed a survey method and quantitative analysis. The Kansei words selected in this study included communicative, transparent, informative, practical, safe, brightly colored, attractive, innovative, size-appropriate, unique, strong, creative, distinctive, patterned, and protective of the product (15 words in total). The design elements and sub-elements identified from 10 samples of analog rice packaging were packaging materials (aluminum foil and plastic), labels (digital printing and stickers), packaging forms (standing pouches, side gusset pouches, and sachets), and colors (many colors (>3 colors), few colors (2-3 colors), and plain). The packaging design desired by consumers, based on conjoint analysis, reflected the Kansei words practical, attractive, innovative, unique, creative, distinctive, and patterned. Consumers preferred packaging made of aluminum foil, labeled with digital printing, in the form of a standing pouch, and featuring many colors (>3 colors).Keywords: Kansei Engineering, Kansei word, packaging design plan, sago rice AbstrakTujuan penelitian ini adalah menghasilkan rancangan desain kemasan beras sagu yang sesuai dengan keinginan konsumen menggunakan metode Kansei Engineering. Penelitian ini menggunakan metode survei dan analisis kuantitatif menggunakan metode Kansei Engineering. Kata Kansei yang terpilih pada penelitian ini adalah komunikatif, transparan, informatif, praktis, aman, berwarna terang, menarik, inovatif, ukuran sesuai kebutuhan, unik, kuat, kreatif, berciri khas, bermotif dan melindungi produk (15 kata). Elemen desain dan sub elemen desain yang dipilih berdasarkan identifikasi 10 sampel kemasan beras analog adalah bahan kemasan terdiri dari aluminium foil dan plastik, label kemasan terdiri dari digital printing dan stiker, bentuk kemasan terdiri dari standing pouch, side gusset pouch, dan sachet, dan warna kemasan terdiri dari banyak warna (>3 warna), sedikit warna(2-3 warna), dan polos. Desain kemasan yang diinginkan konsumen berdasarkan kombinasi yang muncul dari hasil conjoint analysis menggambarkan kata kansei praktis, menarik, inovatif, unik, kreatif, berciri khas, dan bermotif dan kemasan dengan bahan aluminium foil, berlabel digital printing, berbentuk standing pouch, dan terdiri banyak warna (>3 warna).Kata kunci: Beras sagu, Kansei Engineering, kata Kansei, rancangan desain kemasan
Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah
Get PDFThe purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists
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