Membrane Digestion and Modern Concepts of Food Assimilation

2015 ◽  
pp. 113-187 ◽  
Author(s):  
A. M. Ugolev ◽  
N. N. Iezuitova
Keyword(s):  
Food Assimilation

scholarly journals Tauco, Perpaduan Rasa yang Eksotis

2021 ◽  
Vol 12 (2) ◽  
pp. 106-114
Author(s):  
Nurul Sukma Lestari ◽  
Jessica Glory Aprillia
Keyword(s):  
Specific Area ◽  
Fermented Food ◽  
Cooking Method ◽  
Food Ingredients ◽  
Manufacturing Method ◽  
Factory Owner ◽  
History Of ◽  
Younger Generation ◽  
Food Assimilation ◽  
The City

Abstrak Makanan merupakan salah satu cara untuk meningkatkan Pariwisata di suatu daerah.  Banyak wisatawan yang datang ke suatu daerah karena ingin mencoba makanan khas dari daerah tersebut.  Indonesia kaya akan makanan khas dari tiap daerah, salah satunya adalah Tauco. Tauco merupakan ikonik dari Kota Cianjur. Tauco adalah makanan berfermentasi yang berfungsi sebagai bumbu dalam masakan.  Dengan seiring jaman, bangsa Cina yang tinggal dan menetap mulai memperkenalkan Tauco kepada masyarakat setempat.  Tetapi karena rasa asli Tauco kurang digemari oleh masyarakat setempat, maka rasa Tauco mulai mengalami perubahan untuk menyesuaikan dengan rasa yang dikenal oleh masyarakat setempat.  Perlu untuk mengetahui jejak sejarah dari tiap makanan tradisional agar kita dapat menjaga dan melestarikan serta memperkenalkan ke dunia luar. Tujuan dari penelitian ini adalah untuk mengetahui sejarah dari Tauco, cara pembuatan tauco dan bagaimana eksistesinya saat ini.  Metode penelitian yang digunakan adalah kualitatif dan melakukan pengumpulan data dengan cara wawancara, kuisioner dan studi literatur.  Nara sumber adalah pemilik pabrik tauco yang merupakan keturunan keempat dari generasinya dan pemilik rumah makan yang sudah berkecimpung di dunia restoran selama 68 tahun. Sedangkan untuk responden kuisioner didapatkan 100 orang yang berasal dari berbagai kota.  Hasil dari penelitian ini didapatkan bahwa Tauco dibawa pertama kali ke kota Cianjur oleh bangsa Tiongkok (China) pada masa penjajahan Belanda yang kemudian berasimilasi dengan rasa lokal sehingga dapat diterima dan disenangi oleh masyarakat. Cara pembuatan masih menggunakan cara tradisional, terutama proses pengeringan yang masih menggunakan sinar matahari, menggunakan kendi tanah liat yang sudah berumur ratusan tahun dan cara pemasakan yang manggunakan kayu bakar.  Sedangkan eksistensi tauco sampai saat ini masih banyak berada di generasi tua.  Karenanya disarankan untuk lebih memperkenalkan masakan tradisional seperti tauco kepada generasi muda, bisa melalui seminar atau pengetahuan tambahan yang diberikan di sekolah.  Agar generasi muda dapat mengenal, menyukai dan ikut menjaga masakan khas daerahnya. Keyword : Tauco, Makanan Khas, Asimilasi  Abstract Food is one way to increase tourism. Because sometimes tourists come to specific area because they want to try special foods from that area. Indonesia is rich in specialties from each region, one of which is Tauco. Tauco is an iconic of Cianjur. Tauco is a fermented food that serves as a spice in cooking. Derived from soybeans through a long process because it still uses the traditional method so that it becomes a cooking spice that can be used to cook various kinds of food ingredients such as fish, vegetables, chicken, and many more. The purpose of this research is to know the history of Tauco, how to make tauco and how it exists today. The research method used is qualitative and performs data collection by interviews, questionnaires and literature studies. The resource person is a tauco factory owner who is the fourth descendant of his generation and a restaurant owner who has been in the restaurant world for 68 years. Meanwhile, for the questionnaire respondents, it was found that 100 people came from various cities. The results of this study found that Tauco was first brought to the city of Cianjur by the Chinese during the Dutch colonial period which then assimilated it with a local taste so that it could be accepted and liked by the community. The manufacturing method still uses traditional methods, especially the drying process which still uses sunlight, using a clay jug that is hundreds of years old and the cooking method using firewood. Meanwhile, the existence of tauco is still in the older generation. Therefore, it is advisable to introduce more traditional dishes such as tauco to the younger generation, through seminars or additional knowledge given at school. So that the younger generation can get to know, like and take part in preserving their regional specialties. Keyword:  Tauco, Specialty Food, Assimilation

Investigating food assimilation in a carnivorous teleost by stable isotopes analysis: the case of ribbonfish off south-east Brazil

2020 ◽  
Vol 100 (3) ◽  
pp. 445-451
Author(s):  
Ana Paula Madeira Di Beneditto ◽  
Pedro Viana Gatts ◽  
Vanessa Trindade Bittar
Keyword(s):  
Stable Isotopes ◽  
Coastal Waters ◽  
Food Sources ◽  
Commercial Fisheries ◽  
Target Species ◽  
Main Food ◽  
Adult Females ◽  
Trichiurus Lepturus ◽  
Credible Intervals ◽  
Food Assimilation

AbstractThis study verifies the food assimilation of a carnivorous teleost in different timescales (weeks vs months) and evaluates how it uses the food sources. The target species is the adult ribbonfish, Trichiurus lepturus, a voracious teleost caught in commercial fisheries off south-east Brazil (21°S–22°S). The isotope models indicated Chirocentrodon bleekerianus as the main food in the ribbonfish diet in the last weeks (liver: 38.5%; 95% credible intervals: 3.4–73.9%) and last months (muscle: 36.2%; 95% credible intervals: 3.4–68.7%). The contribution of other food sources ranges from 10–16% (liver) and from 10–20% (muscle). Food assimilation remains similar at different timescales. The isotope models suggested a strong and long-lasting association of the adult females of ribbonfish with coastal waters along the study area.

Chromic Oxide in Food Assimilation Studies

1979 ◽  
Vol 108 (6) ◽  
pp. 650-652 ◽  
Author(s):  
Jeffery W. Foltz ◽  
Stephen H. Bowen
Keyword(s):  
Chromic Oxide ◽  
Food Assimilation

Thermal dependence of food assimilation and locomotor performance in juvenile blue-tailed skinks, Eumeces elegans

2007 ◽  
Vol 57 (1) ◽  
pp. 29-38 ◽  
Author(s):  
Yi-Xin Bao ◽  
Wei-Guo Du ◽  
Lin Shu ◽  
Yi-Wei Lu
Keyword(s):  
Food Intake ◽  
Thermal Sensitivity ◽  
Eastern China ◽  
Assimilation Efficiency ◽  
Age Difference ◽  
Locomotor Performance ◽  
Thermal Dependence ◽  
Physiological Performance ◽  
Effects Of Temperature ◽  
Food Assimilation

AbstractVariation in the physiological performance and behaviour of ectotherms as a result of changes in body temperature can affect important life-history traits. Studies investigating the effects of temperature on physiological performance and behaviour have thus clear ecological significance. We captured juvenile blue-tailed skinks, Eumeces elegans, from a population in Zhejiang, eastern China, and determined the effects of temperature on their food assimilation and locomotor performance. Food intake of the juveniles generally increased with increase in temperatures within the range of 24-30°C and decreased at higher temperatures. The temperature significantly affected the apparent digestive coefficient (ADC) and the assimilation efficiency (AE) of juveniles; the ADC and AE of the skinks at 32°C were higher than those of skinks at other temperatures. The sprint speed increased with increase in temperature within the range of 12-32°C and decreased at higher temperatures. These results suggest the patterns of thermal sensitivity may differ in various functional performances, and hence support the 'multiple optima hypothesis', which suggests that no specific temperature maximises all functional performance. In addition, this study indicates significant between-age difference in thermal physiology by comparing our data with those on adult skinks, including different thermal sensitivity of AE, and different ranges of thermal-performance breadth for food intake and locomotor performance between juvenile and adult E. elegans.

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