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Wyszukujesz frazę "Junianto, Junianto" wg kryterium: Autor


Tytuł:
Improving accountability and sustainability through value creation and dynamic capabilities : an empirical study in public interest companies
Poprawa odpowiedzialności i zrównoważonego rozwoju poprzez tworzenie wartości i dynamicznych możliwości : empiryczne studium w przedsiębiorstwach pożytku publicznego
Autorzy:
Abdullah, Nik Herda Nik
Darsono, Junianto Tjahjo
Respati, Harianto
Said, Jamaliah
Powiązania:
https://bibliotekanauki.pl/articles/405811.pdf
Data publikacji:
2019
Wydawca:
Politechnika Częstochowska
Tematy:
accountability
dynamic capabilities
government linked companies
sustainability
value creation
odpowiedzialność
dynamiczne możliwości
firmy powiązane z rządem
rozwój zrównoważony
tworzenie wartości
Opis:
Traditionally, value creation is about producing new products and new production processes that add value to the firm reflecting an increase in shareholders’ wealth and customers’ value. However, besides this economic focus, a new paradigm of value creation emphasizes on financial, social and environmental sustainability, accountability, and survival of the business to ensure long term value creation. The purpose of this paper is to investigate the influence of dynamic capabilities on value creation in public interest companies in Malaysia called Government Linked Companies (GLCs). This study adopted the quantitative approach through a cross-sectional survey test to address the research objective. The questionnaire survey was distributed by mail to 455 state and federal level GLCs in Malaysia and collected 215 responses. The findings reveal that dynamic capabilities play a significant role in developing value creation. This study is expected to provide evidence on how to significantly enrich value creation through dynamic capabilities that improve competitiveness in the industry, accountability and sustainability, as well as to secure long-term performance.
Tradycyjnie tworzenie wartości polega na wytwarzaniu nowych produktów i nowych procesów produkcyjnych, które zwiększają wartość firmy, odzwierciedlając wzrost bogactwa akcjonariuszy i wartości klientów. Jednak oprócz tego aspektu ekonomicznego, nowy paradygmat tworzenia wartości kładzie nacisk na stabilność finansową, społeczną i środowiskową, odpowiedzialność i przetrwanie firmy, aby zapewnić długoterminowe tworzenie wartości. Celem tego artykułu jest zbadanie wpływu dynamicznych możliwości na tworzenie wartości w przedsiębiorstwach pożytku publicznego w Malezji zwanych przedsiębiorstwami powiązanymi z rządem (GLC). W badaniu przyjęto podejście ilościowe poprzez przekrojowy test ankietowy w celu realizacji celu badawczego. Ankieta została rozesłana pocztą do 455 państwowych i federalnych GLC w Malezji i zebrała 215 odpowiedzi. Rezultaty pokazują, że dynamiczne możliwości odgrywają znaczącą rolę w tworzeniu wartości. Oczekuje się, że badanie to dostarczy dowodów na to, jak znacząco wzbogacić tworzenie wartości poprzez dynamiczne zdolności, które poprawiają konkurencyjność w branży, rozliczalność i zrównoważony rozwój, a także zapewniają długoterminowe wyniki.
Źródło:
Polish Journal of Management Studies; 2019, 19, 2; 9-21
2081-7452
Pojawia się w:
Polish Journal of Management Studies
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Characteristics of Gillnet Fishing Gear and Vessel Construction in Fish Landing Base of Karangsong, Indramayu, Indonesia
Autorzy:
Apriliani, Izza M.
Hasan, Zahidah
Junianto, Junianto
Kusnadi, Nadia Maudina
Powiązania:
https://bibliotekanauki.pl/articles/1076849.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
construction
fishing ports
fishing units
gillnetter
millenium net
Opis:
This research study was intended to provide information in order to model an ideal construction of Gillnet fishing practices in PPI Karangsong, in order to support the feasibility of optimum catch. Fish Landing Base (PPI) Karangsong is the most active fishing port in Indramayu. The dominant fishing activity in the Karangsong PPI is gillnet fishing at around 71.4% of the total fishing units. The type of gillnet utilized in Indramayu is commonly called the ‘gillnet millennium’ and it is constructed out of Poly Amide monofilament. The gillnet vessel itself has a hull shaped in the form of a hard chin bottom. Based on this research, it can be concluded that each region has specific fishing unit characteristics that vary in accordance with the conditions of the waters.
Źródło:
World News of Natural Sciences; 2019, 23; 75-83
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Effect of Red Tilapia Bone Gelatin Powder Addition On Preference Level of Panna Cotta
Autorzy:
Ardiansyah, Ardiansyah
Junianto, Junianto
Kurniawati, Nia
Rochima, Emma
Powiązania:
https://bibliotekanauki.pl/articles/1076521.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
bone
gelatin
panna cotta
preference level
red tilapia
Opis:
The purpose of this research was to determine the addition of red tilapia bone gelatin powder to produce the most preferred panna cotta. The method of the research was experimental method with four treatments of 2%, 4%, 6% and 8% of red tilapia bone gelatin powder addition level from total weight of the main raw materials (full cream milk and heavy cream). The parameters that observed i.e. appearance, aroma, texture and taste’s preference level of panna cotta. Observation result data was analyzed with Friedman test, multiple comparison and Bayes method. Based on research result showed that the most preferred panna cotta was obtained from gelatin powder addition as much as 4%.
Źródło:
World Scientific News; 2019, 115; 68-90
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Analysis of Stingray Catches which Landed in Fish Landing Site of Labuan Bajo, West Manggarai Regency of East Nusa Tenggara
Autorzy:
Asut, Helena
Hamdani, Herman
Junianto, Junianto
Dewanti, Lantun Paradhita
Powiązania:
https://bibliotekanauki.pl/articles/1076712.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Aetobatus narinari
Dasyatis kuhlli
Himantura granulata
Himantura uarnak
Pastinachus sephen
Sex Ratio
Stingray
Stingray Size
Stingray Type
Taeniura lymma
Opis:
The purpose of the study was to determine the sustainability status of Stingray capture to determine the feasibility of catching Stingray in the waters of West Manggarai Regency. The research method used is the survey method, and this was conducted in July 2018 until mid-September 2018. The parameters studied included the type of Stingray, size and sex ratio. The results showed that the Stingray species found were A. narinari, D. kuhlii, H. granulata, H. uarnak, P. sephen, and T. lymma, with species diversity still stable (H' = 1,4). The average size of Stingray species caught makes it, however, not worth catching. Comparison of the Stingray sex ratio shows that T. lymma and H. granulata species were unbalanced, thus they should not be caught. D. kuhli and H. uarnak are still in balance so they can still be harvested. Based on conservation status in IUCN, the stingray that had the most severe threat status was H. granulata and H. uarnak, thus, these should not be harvested at all.
Źródło:
World News of Natural Sciences; 2019, 24; 89-99
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Additions of Extract Turmeric on the Presto of Lalawak Fish (Barbodes balleroides) Stored at Room Temperature
Autorzy:
Aulia, Syifa
Rostini, Iis
Junianto, Junianto
Pratama, Rusky Intan
Powiązania:
https://bibliotekanauki.pl/articles/1058044.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Barbodes balleroides
Barbonymus balleroides
Lalawak Fish
TPC (Total Plate Count)
Turmeric
Water content
pH
pindang presto
shelf life
Opis:
The purpose of this research is to determine the effectiveness of turmeric and its best concentration in preserving the presto of lalawak fish based on the characteristics of microbiological tests and chemical tests including checking water content and pH. The research experimental method covered five treatments by adding turmeric extract solutions of 0%, 1%, 3%, 5%, and 7%. The test parameters observed in the research were microbiological tests using the method of TPC (Total Plate Count) in duplicate and chemical tests including checking water content and pH. The results showed that all treatments by adding turmeric extract were with concentrations of 1%, 3%, 5%, and 7% able to extend the shelf life presto of lalawak fish more than two days compared to the presto of lalawak fish which were not treated with turmeric extract or control (0%) which can only last two days. The treatment of the addition of 5% turmeric extract is able to provide the long lasting strength of lalawak fish for up to five days so that the shelf life is longer than other treatments, as evidenced by the TPC (Total Plate Count) value of 5.81×105 CFU / gram on the 6th day. The water content reached 67.5% on the 6th day and the pH value reached 6.50 on the 5th day.
Źródło:
World Scientific News; 2019, 134, 2; 63-73
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of Osteochilus hasselti (Valenciennes, 1842) bone gelatin addition toward jelly candy’s preferences level
Autorzy:
Caecar, Lingga Mayang
Junianto, Junianto
Haetami, Kiki
Rostini, Iis
Powiązania:
https://bibliotekanauki.pl/articles/1062835.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Osteochilus hasselti
bone
gelatin
jelly candy
nilem fish
preference level
Opis:
The purpose of this research is to determine the concentration of gelatin of nilem fish bone from the panelists. The method used in the research was an experimental method with four treatments of gelatin addition, which are 9%, 10%, and 11% gelatin of nilem fish bone, and addition of 10% of commercial gelatin from the total weight of the material (sucrose, glucose syrup, flavor, citric acid and water). The parameters observed as panelists' preferences are the appearance, flavor, taste and texture which were performed by semi-trained panelists. The data obtained were analyzed using Friedman Test, Multiple Comparison and Bayes Method. The most preferred jelly candy by the panelists is the treatment of adding 10% gelatin of nilem fish bone with a median value of apperance was 7, flavor was 7, taste and texture was 9.
Źródło:
World Scientific News; 2019, 127, 3; 139-152
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage
Autorzy:
Elang, Mochamad
Liviawaty, Evi
Junianto, Junianto
Rochima, Emma
Powiązania:
https://bibliotekanauki.pl/articles/1160999.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
gray eel catfish
mocaf flour
preference level
sausage
Opis:
The purpose of this research to determine the most preferred amount of mocaf flour addition to gray eel catfish sausage. Methods of the research was the experimental method with treatment five comparisons percentage addition of mocaf flour to the amount wheat flour. The treatments included A (0% mocaf flour and 100% wheat flour), B (15% mocaf flour and 85% wheat flour), C (20% mocaf flour and 80% wheat flour), D (25% mocaf flour and 75% wheat flour), E (30% mocaf flour and 70% wheat flour). Processed sausages using 15% flour from total surimi which is assumed to be 100%. Observations carried out on organoleptic characteristics that hedonic test (preference level) includes the appearance, aroma, texture, taste and then physical characteristics, namely folding test of the gray eel catfish sausages. The results showed that the addition of mocaf flour 25% is the treatment that most panelists like because it has an alternative value of 8,74 and the highest average value of folding test is 4,0 found in sausage with the addition of mocaf flour as much 0%.
Źródło:
World Scientific News; 2018, 112; 24-54
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of concentration of Osteochilus hasselti (Valenciennes, 1842) skin gelatin on ice creams preferences level
Autorzy:
Fadhiilah, Fadhiilah
Junianto, Junianto
Zahidah, Hasan
Rochima, Emma
Powiązania:
https://bibliotekanauki.pl/articles/1062757.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Javakarp
Osteochilus hasselti
Osteochilus vittatus
gelatin
ice cream
nilem fish
preference level
skin
Opis:
This research aims to determine the concentration of the use of nilem skin gelatin in order to obtain the most preferred ice cream. The treatment is the concentration of the use of nilem skin gelatin 0.2%, 0.3%, 0.4%, and CMC 0.4% (control) of the total mixture of ice cream ingredients (full cream milk powder, skim, stabilizer, emulsifier, and water) with 4 repetitions. The parameters observed were the level of preference for the color, aroma, texture, and taste of ice cream. The most preferred ice cream is obtained by using nilem skin gelatin at a concentration of 0.4%.
Źródło:
World Scientific News; 2019, 133; 145-157
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Addition of carrageenan fluor on preference level of mackerel nugget
Autorzy:
Fatimah, Shinta Siti
Pratama, Rusky Intan
Junianto, Junianto
Liviawati, Evi
Powiązania:
https://bibliotekanauki.pl/articles/1078459.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
carrageenan flour
elasticity level
mackerel nuggets
Opis:
This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.
Źródło:
World News of Natural Sciences; 2019, 22; 180-189
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The influence of professional scepticism, self-efficacy and perceived ethical climate on internal auditors’ ethical judgment in public sector management
Wpływ zawodowego sceptycyzmu, samooceny i klimatu etycznego na etyczną ocenę wewnętrznych audytorów w zarządzaniu sektorem publicznym
Autorzy:
Ghani, Erlane K
Respati, Harianto
Darsono, Junianto Tjahjo
Yusoff, Mardhiah Mohd
Powiązania:
https://bibliotekanauki.pl/articles/405769.pdf
Data publikacji:
2019
Wydawca:
Politechnika Częstochowska
Tematy:
professional scepticism
self-efficacy
perceived ethical climate
ethical judgment
internal auditors
profesjonalny sceptycyzm
poczucie własnej skuteczności
postrzegany klimat etyczny
osąd etyczny
audytorzy wewnętrzni
Opis:
This study examines whether professional scepticism, self-efficacy, and perceived ethical climate of an organisation has an impact in ethical judgment of internal auditors in the public sector in Malaysia. The internal auditors in the government sector have a proactive role to monitor on-going government projects. The sample was selected from the ministry staff consisting of senior auditors and assistant auditors working for the organisation in the public sector, including those attached to branches located throughout Malaysia. The questionnaire survey was distributed directly or using online-system on 94 internal auditors. Based on multiple regression analysis, this study shows that the internal auditors’ perceived ethical climate had a positive influence on their ethical judgment. However, this study shows that the internal auditors’ professional scepticism and self-efficacy had no significant influence on their ethical judgment. This study shows that the internal auditors do make ethical judgments although more stringent regulations may enhance the ethical judgment score, as auditors will refrain themselves from acting unethically. The reporting of unethical conduct and the awareness on the consequences of committing unethical conduct generally would discourage them from behaving unethically. The findings in this study suggests that the public sector organisations need to provide more efforts in strengthening their ethical climate and implementing a clear policy on ethical conduct in order to enhance ethical judgment amongst their internal auditors.
W niniejszym artykule zbadano, czy zawodowy sceptycyzm, poczucie własnej samooceny i postrzegany klimat etyczny organizacji mają wpływ na ocenę etyczną audytorów wewnętrznych w sektorze publicznym w Malezji. Audytorzy wewnętrzni w sektorze rządowym odgrywają aktywną rolę w monitorowaniu bieżących projektów rządowych. Próba została wybrana spośród personelu ministerstwa składającego się ze starszych audytorów i asystentów audytorów pracujących dla organizacji w sektorze publicznym, w tym tych związanych z oddziałami zlokalizowanymi w całej Malezji. Ankieta została rozesłana bezpośrednio lub za pomocą systemu online na 94 audytorów wewnętrznych. W oparciu o analizę regresji wielokrotnej niniejsze badanie pokazuje, że postrzegany klimat etyczny audytorów wewnętrznych miał pozytywny wpływ na ich osąd etyczny. Jednak niniejsze badanie pokazuje, że profesjonalny sceptycyzm i poczucie własnej skuteczności audytorów wewnętrznych nie miały znaczącego wpływu na ich ocenę etyczną. Badanie to pokazuje, że audytorzy wewnętrzni dokonują osądów etycznych, chociaż bardziej rygorystyczne przepisy mogą wzmocnić ocenę etyczną, ponieważ audytorzy powstrzymają się od nieetycznego działania. Wyniki tego badania sugerują, że organizacje sektora publicznego muszą zapewnić więcej wysiłków w celu wzmocnienia ich klimatu etycznego i wprowadzenia jasnej polityki etycznego postępowania w celu poprawy osądu etycznego wśród swoich audytorów wewnętrznych.
Źródło:
Polish Journal of Management Studies; 2019, 19, 2; 155-166
2081-7452
Pojawia się w:
Polish Journal of Management Studies
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Study of Freshness of Mackerel (Rastrelliger kanagurta (Cuvier, 1816)) at Rancaekek Market, Resik Market, and Tanjungsari Market
Autorzy:
Hakim, Ghifar
Junianto, Junianto
Liviawaty, Evi
Hasan, Zahidah
Powiązania:
https://bibliotekanauki.pl/articles/1158254.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Freshness
Mackerel
Rancaekek market
Rastrelliger kanagurta
Resik market
Tanjungsari market
Opis:
This research aims to know the level of freshness of mackerel (Rastrelliger kanagurta (Cuvier, 1816)) contained in Rancaekek market, Resik market, and Tanjungsari market. Methods of the research was survey methods and the level of freshness of the sample using organoleptic test. The samples were observed organoleptically including the appearance of the eyes, gill appearance, mucus appearance, meat condition, aroma, and texture. Based on observations on the freshness of mackerel from the parameters of eye appearance, gill appearance, mucus condition, meat condition, aroma, and texture, it can be concluded that the fish marketed by Rancaekek market scored 7.1, which means that it is in the fresh category, fish marketed in the Resik market got a score of 7.4, which means it is in the fresh category, and the fish marketed by the Tanjungsari market gets a score of 6.9, which means that it is within the fresh limit.
Źródło:
World Scientific News; 2018, 114; 1-14
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Effect of Increased Scale of Production on Fish Silage Quality
Autorzy:
Junianto, Junianto
Afrianto, Eddy
Powiązania:
https://bibliotekanauki.pl/articles/1075732.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Cyprinus carpio
dead fish
production
quality characteristics
scale increase
silage
Opis:
Dead fish due to reversal of water mass in floating net cages cultivation, most of which cannot be sold because they are not suitable for consumption or processing into food. One effort that can be done to increase the added value of dead fish is processed into silage. Silage is a very good feed ingredient for fish and poultry because of its low metabolic basal energy. This study aims to determine the effect of increasing the scale of production on the characteristics of fish silage quality. The research method used was experimental with a complete randomized design consisting of 3 treatments namely a) scale of production of 1 kg of fish, b) scale of production of 5 kg of fish, and c) scale of production of 25 kg of fish. The three treatments were repeated 3 times. The parameters observed were protein content, fat, ash content, water content and amino acid composition of silage fluid and rendemen. Data obtained from all observation variables except amino acid compositions were analyzed by F test, if significant continued with Duncan test, each test was carried out at 95% confidence level. The results of the study obtained conclusions that the quality characteristics of fish silage made from dead fish due to reversal of water mass were not affected by the scale of the production process. The silage quality characteristics produced in this study were protein content of 16.02%, fat content of 8.98%, ash content of 2.35%, carbohydrate content of 2.45% and moisture content of 70.2%. Rendemen is 62.72%.
Źródło:
World Scientific News; 2019, 118; 43-58
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Influence of Concentration of Acetic Acid and Pepsin Enzyme in Nilem Fish Skin Collagen Extractionto the Amount of Rendement Produced
Autorzy:
Junianto, Junianto
Iskandar, Iskandar
Rizal, Achmad
Damayanti, Windi
Powiązania:
https://bibliotekanauki.pl/articles/1055270.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Enzyme pepsin
Osteochilus hasselti
collagen
extraction
nilemfish
skin
Opis:
The added value of nilem fish skin needs to be increased. The purpose of this study is to determine the concentration of acetic acid solution combined with the pepsin enzyme in the extraction of collagen from nilem fish skin that is necessary to obtain the highest yield/renderment. The study employed an experimental research method that used a completely randomized factorial design. The first treatment is the concentration of acetic acid solution. This consists of three levels, namely 0.5M, 0.7M and 0.9M. The second treatment is the concentration of the enzyme pepsin. This in turn consists of three levels, namely 0.5 %, 1.0 % and 1.5% (weight / weight). The parameters observed were collagen renderment. The results showed that the combination treatment concentration of 0.7 M solution of acetic acid by the pepsin enzyme at 1.0%, in the extraction of collagen from fish skin, produce the highest yield compared to other combinations. The renderment yield is 6.18%.
Źródło:
World News of Natural Sciences; 2018, 21; 164-170
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup
Autorzy:
Karimah, Qurrata Ayuni
Junianto, Junianto
Liviawaty, Evi
Pratama, Rusky Intan
Powiązania:
https://bibliotekanauki.pl/articles/1076661.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Ostheochilus hasselti
bonylip barb meat
cream soup
preference level
Opis:
Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.
Źródło:
World News of Natural Sciences; 2019, 26; 146-156
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of glycerol concentration as a plasticizer on edible films made from alginate towards its physical characteristic
Autorzy:
Khairunnisa, Salma
Junianto, Junianto
Zahidah, Zahidah
Rostini, Iis
Powiązania:
https://bibliotekanauki.pl/articles/1161470.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
alginate
edible film
glycerol
hydrocolloid
plasticizer
Opis:
This study aims to determine the effects of the addition of the best glycerol concentration as a plasticizer on edible film alginate for tensile strength test, thickness test, percent elongation, and transparency test. The research method used was experimental with a Completely Randomized Design consisting of five treatments and three replications. The treatment of the addition of glycerol concentration was 0.3% based on the volume of solution, 0.5% based on the volume of solution, 0.7% based on the volume of solution, 0.9% based on the volume of the solution, and 1.1% based on the volume of the solution. Observations on the physical characteristics of edible films include thickness, tensile strength, percent elongation, and transparency. The results of the study of physical characteristics of thickness, tensile strength, percent elongation, and transparency concluded that the addition of glycerol concentration in edible films as much as 0,9% was the best treatment based on Japanesse Industrial Standard (JIS) with an average value of 0,094 mm thickness, tensile strength 8,25 MPa, elongation percent value 10,83%, and transparency value is 1,86.
Źródło:
World Scientific News; 2018, 112; 130-141
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł

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