1,720,974 research outputs found
Influence Of Water Spraying In The Cooking Process Of Baked Churros On Customer’s Acceptance
Get PDFThis study aims to examine the influence of water spraying in the cooking process of baked churros on customer’s acceptance , which includes aspects of color, aroma, taste, pores and texture. The study was conducted from January 2020 to March 2020 at the Culinary Analysis and Engineering Laboratory, Faculty of Engineering, Jakarta State University. In this analysis, extra treatment was provided to baked churros in the form of spraying water prior to the baking process. This study used an organoleptic test which was tested on 3 expert panelists (Culinary Education Lecturers) and 30 untrained panelists. The hedonic test results showed that by spraying water with P2, the highest average customer’s acceptance of baked churros seen from the aspects of color, aroma, taste, pores and inner texture was vulnerable to like. The Friedman test with a significant level of α = 0.05 was used in the results of the study. The Friedman test results showed that the treatment did not affect the aspects of color, aroma, taste, inner texture and outer texture, but that it had an effect on the pore aspects. Tuckey's test results showed that in the cooking of baked churros, spraying P2 water was most favored by consumers. Based on these findings, the production of baked churros by spraying water with P2 can be recommended as a result of the best water spraying baked churros.
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
Training for the Making of Singkong Leaves and Lele Fish for Communities in the Region of New Benda Kelurahan Pamulang-Tangerang Selatan
Get PDFTo increase community empowerment in the Benda Baru sub-district, Pamulang sub-district, South Tangerang City, in the form of product diversification of cassava leaves and catfish so that community welfare is created through optimizing the potential of cassava, processing various processed products of mashed beef jerky from cassava leaves and catfish that are varied, of high quality, nutritious and has a high selling value. This Community Service Program is aimed at the community as many as 16 mothers. The goal is to enable the community to plan and manage the potential of cassava to form/develop a group of people who are economically independent and prosperous. Outputs: (1) Products of cassava leaf jerky and catfish jerky (2) Publication of the activity of making pulverized cassava leaves and catfish jerky on YouTube. The method used in this activity is the provision of material, direct practice, and assistance. The presentation of the material was carried out in the local hall, with material on diversification of local food ingredients to introduce various alternative food sources and to introduce several examples of diversification of food based on existing local ingredients. The technique of making cassava leaves and catfish jerky is mentoring as well as the practice of making ground beef jerky and catfish jerky.Dalam rangka meningkatkan pemberdayaan masyarakat di kelurahan Benda Baru kecamatan Pamulang Kota Tangerang Selatan dalam bentuk diversifikasi produk daun singkong dan ikan lele sehingga tercipta kesejahteraan masyarakat melalui pengoptimalan potensi singkong, pengolahan berbagai produk olahan dendeng lumat dari daun singkong dan ikan lele yang variatif, berkualitas, bergizi dan memiliki nilai jual yang tinggi. Program Pengabdian Kepada Masyarakat ini ditujukan kepada masyarakatsebanyak 16 orang ibu-ibu. Tujuannya memampukan masyarakat dalam merencanakan dan mengelola potensi singkong sebagai upaya untuk membentuk/mengembangkan sekelompok masyarakat yang mandiri secara ekonomi dan sejahtera. Luaran : (1) Produk dendeng daun singkong dan dendeng ikan lele (2) Publikasi kegiatan pembuatan dendeng lumat daun singkong dan dendeng ikan lele di youtube. Metode yang digunakan dalam kegiatan ini adalah pemberian materi, praktek secara langsung dan pendampingan. Pemberian materi dilakukan di aula setempat, dengan materi tentang diversifikasi pangan bahan lokal untuk mengenalkan berbagai pilihan alternatif sumber pangan dan mengenalkan beberapa contoh diversifikasi pangan berbasis bahan lokal yang ada. Teknik pembuatan Dendeng Lumat Daun Singkong dan Ikan Lele pendampingan serta praktek pembuatan dendeng lumat singkong dan dendeng ikan lele
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
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
PENGARUH LAMA PERENDAMAN DALAM PROSES PEMBUATAN AWETAN MANGGA APELL (Mangifera indica) TERHADAP DAYA TERIMA PRODUK
Get PDFThe purpose of this research is to analyze the influence of immersion in the process of manufacture mango apple (Mangifera indica) on the acceptance of the product. In the research of the effect of long immersion of dried apple mango fruit to the physical quality, sensory of candied apple mango products. This research uses experimental method. The result of consumer acceptance test, product of mango apple with the duration of soaking different from the duration of marinade 3 days, 5 days and 7 days are generally acceptable to the consumer by obtaining the acceptance category scales. The data obtained from the panelist assessment is somewhat trained as many as 30 people result of the research hypothesis indicate that there is influence of receipt of mango product of apple mangoes to consumer acceptance in all aspects ie color, flavor, aroma, and textur. The result of the assessment of consumer's preference level on the duration of soaking preserved apple mango with a long period of soaking for 3 days, 5 days, and 7 days is much preferred is preserved apple mango with 5 days immersion and can be recommended for further production.
Keywords: acceptance product, influence, long immersion, mango apple, manufacture
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