scholarly journals Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province

2015 ◽  
Vol 17 (3) ◽  
pp. 224
Author(s):  
Wila Rumina Nento ◽  
Tati - Nurhayati ◽  
Ruddy - Suwandi
Keyword(s):  
Abdominal Wall ◽  
Poor Quality ◽  
Yellowfin Tuna ◽  
The Other ◽  
Raw Material ◽  
Caudal Fin ◽  
Fresh Fish ◽  
Dorsal Fin ◽  
Safe Limits

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.<br />Keywords: handling, histamine, light flesh, microbiology, yellowfin

scholarly journals Media Literasi: Upaya Bijak Menyikapi Terpaan Tayangan Televisi

Humaniora ◽  
2013 ◽  
Vol 4 (1) ◽  
pp. 619
Author(s):  
Wira Respati
Keyword(s):  
Media Literacy ◽  
Poor Quality ◽  
Cultural Development ◽  
The Other ◽  
Content Selection ◽  
The Media ◽  
Television Media ◽  
Passive Object ◽  
Business Orientation

The television media have transformed into industry. Tight competition among TV stations demands the media people to provide programs based on the market taste. Therefore, mostly TV stations design and produce their programs based on share and rating numbers, instead of quality. On the other side, TV stations have important roles in constructing social and cultural development. Currently, TV programs are merely produced based on the business orientation so that the quality of the TV programs is often ignored. Audience must be wise and smart to protect themselves from poor-quality TV programs exposure. This can be achieved by improving their Media Literacy. In the end, Audience is no longer treated as passive object, but actively takes control on the content selection. 

scholarly journals Influence of Origin of Laying Hens on the Quality of Their Carcasses and Meat After the First Laying Period

2014 ◽  
Vol 14 (3) ◽  
pp. 685-696 ◽  
Author(s):  
Michał Puchała ◽  
Józefa Krawczyk ◽  
Jolanta Calik
Keyword(s):  
Genetic Resources ◽  
Rhode Island ◽  
New Hampshire ◽  
Broiler Chickens ◽  
Laying Hens ◽  
The Other ◽  
Raw Material ◽  
Breeding Lines ◽  
Dressing Percentage

AbstractThe aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in terms of their usefulness as raw material in traditional old polish cuisine. hens included in the programme for the protection of genetic resources were the object of this study. they belonged to the following breeds/breeding lines: greenleg partridge (Z-11), rhode Island red (r-11), new hampshire (n-11) and Barred rock (WJ-44) – 30 hens from each line. the hens were kept in a closed hen house under standard raising conditions. eight hens were selected from 56-week-old hens of each line which were subjected to analysis after being slaughtered. as a result of the research conducted, it was found that:– Among the hens under study, heavier layers, i.e. Barred rock (WJ-44), new hampshire (n-11) and rhode Island red (r-11), which are characterized by good muscling and dressing percentage similar to that of broiler chickens, proved to be most suitable for use as meat.– The meat from WJ-44 hens contained most cholesterol and least protein, and the meat from Z-11 birds had the least fat compared to the other lines.– At the end of the laying period, meat and broth from WJ-44, n-11 and r-11 hens obtained better sensory scores than those from the carcasses of Z-11 hens, which makes them an attractive raw material for traditional polish cuisine.

scholarly journals technical level of small-town shoemaking in Gdańsk Pomerania in the 14th century

2021 ◽  
Vol 28 ◽  
Author(s):  
Karolina Blusiewicz
Keyword(s):  
Mechanical Treatment ◽  
Professional Knowledge ◽  
The Other ◽  
Raw Material ◽  
Animal Origin ◽  
Late Medieval ◽  
14Th Century ◽  
Purposeful Selection ◽  
Selection Of

Based on the late medieval leather artefacts from Puck, Gniew, Lębork and Chojnice, an attempt was made to assess the level of shoemaking production at that time. Microscopic analyses of leather goods and production waste proved that in the field of tanning the activities related to the mechanical treatment of leather were carefully performed, although with insufficient professional knowledge concerning the process. The results of the identification of the animal origin of the leather confirmed the purposeful selection of raw material with different properties for individual footwear elements and the ability to properly cut it. The quality of the shoemaking products was highly rated in terms of technology and style. However, in the analysed collections a clearly perceptible difference in craftsmanship and assortment of products from Gniew and the other three towns was noticed.

A Facile and Reliable Preparing Route of Brown Fused Alumina from Aluminum Dross

2016 ◽  
Vol 680 ◽  
pp. 335-338 ◽  
Author(s):  
Jun Zhang ◽  
Hua Bo Li ◽  
Yong Hua Duan
Keyword(s):  
Environmental Pollution ◽  
Full Advantage ◽  
Solid Waste ◽  
Aluminum Industry ◽  
National Standards ◽  
The Other ◽  
Raw Material ◽  
Aluminum Dross

Aluminum dross is the staple solid waste in electrolytic aluminum industry. Taking full advantage of the aluminum dross is of great significance for controlling environmental pollution and saving resource. In this work, brown fused alumina is successfully prepared using aluminum dross as raw material through different pretreatments for aluminum dross. The results show that the brown fused alumina product is comprised of α-Al2O3 (ca.95%), NaCl (ca.1~3%) and CaF2 (ca.1~3%), and contents of the other components are as follows: MgO 0.33%, SiO2 1.12%, Fe2O3 0.41%, CaO 0.58%, TiO2 0.13%, K2O 0.05%, Na2O 0.87% and V2O5 0.92%. This quality of the resulting brown fused alumina can fully meet the national standards of China (GB/T 2478-2008).

A new genus and species of catshark (Carcharhiniformes: Scyliorhinidae) from eastern Indonesia

Zootaxa ◽  
2019 ◽  
Vol 4691 (5) ◽  
pp. 444-460 ◽  
Author(s):  
WILLIAM T. WHITE ◽  
FAHMI FAHMI ◽  
SIMON WEIGMANN
Keyword(s):  
New Genus ◽  
First Record ◽  
The Other ◽  
Colour Pattern ◽  
Ventral Lobe ◽  
Single Specimen ◽  
New Genus And Species ◽  
Caudal Fin ◽  
Dorsal Fin ◽  
Eastern Indonesia

A new genus and species of catshark is described based on a single specimen collected off Ambon in the Maluku Islands of eastern Indonesia. Akheilos suwartanai belongs to the subfamily Schroederichthyinae which differs from the other catsharks in a combination of: similar sized dorsal fins, supraorbital crests present, pseudosiphon present on claspers, broad subocular ridges under eyes, posterior nasal flaps present, tips of rostral cartilage fused into a rostral node. It represents the first record of this subfamily outside of the Americas. Akheilos differs from the other genus in the subfamily, Schroederichthys in a combination of: clasper groove not fused dorsally, ventral lobe of caudal fin produced, more intestinal valve turns, anal fin slightly larger than second dorsal fin, and in colour pattern. 

II.—New Palæoniscidæ from the English Coal-Measures

1888 ◽  
Vol 5 (6) ◽  
pp. 251-254 ◽  
Author(s):  
R. H. Traquair
Keyword(s):  
The Body ◽  
The Other ◽  
Caudal Fin ◽  
Dorsal Fin ◽  
Coal Measures

Of this I have seen only two specimens. One of them, slightly longer than the other, measures 3½ inches in length up to the commencement of the caudal fin, which is deficient in both; the greatest depth of the body ½½ inch, the length of the head nearly the same. The dorsal fin is opposite the interval between the ventral and the anal; both dorsal and anal are triangular acuminate in shape, with delicate rays which at first are somewhat distantly articulated, the joints being ornamented with one or two longitudinal sulci. The pectorals are not seen in either specimen, but the smaller of the two shows a well-preserved ventral, which is pretty large, and acuminate in shape.

scholarly journals Palm Sap Sources, Characteristics, and Utilization in Indonesia

2020 ◽  
Author(s):  
Teguh Kurniawan ◽  
Jayanudin ◽  
Indar Kustiningsih ◽  
Mochamad Adha Firdaus
Keyword(s):  
Poor Quality ◽  
Raw Material ◽  
Coconut Tree ◽  
Palm Trees ◽  
Palm Species ◽  
Palm Sugar ◽  
Nipa Palm ◽  
Available Technology

Sap from various species palm trees in which known as neera generally produced by traditional technology in Indonesia. There are 5 well known palm species that produce Neera in Indonesia such as arenga palm, coconut tree, doub palm, nipa palm and palm oil. Neera can be utilized as raw material for various derivatives such as palm sugar, sweet palm toddy, and alcoholic toddy. Tapping ofneera is a crucial step because neera prone to immediately degrade and causing poor quality of palm sugar. Traditional sugar processing has some drawbacks for example: low energy efficiency processing and off-specification products. On the other side, sugar palm neera has important antioxidant component which benefits for human that unavailable in normal white sugar from sugarcane. In this current review, characterization of neera from various palms in Indonesia and available technology on sugar palm processing such as spray dryer and membrane ultrafiltration will be discussed.

scholarly journals Palm Sap Sources, Characteristics, and Utilization in Indonesia

2021 ◽  
Author(s):  
Teguh Kurniawan ◽  
Jayanudin ◽  
Indar Kustiningsih ◽  
Mochamad Adha Firdaus
Keyword(s):  
Poor Quality ◽  
Raw Material ◽  
Coconut Tree ◽  
Palm Trees ◽  
Palm Species ◽  
Palm Sugar ◽  
Nipa Palm ◽  
Available Technology

Sap from various species palm trees in which known as neera generally produced by traditional technology in Indonesia. There are 5 well known palm species that produce Neera in Indonesia such as arenga palm, coconut tree, doub palm, nipa palm and palm oil. Neera can be utilized as raw material for various derivatives such as palm sugar, sweet palm toddy, and alcoholic toddy. Tapping of neera is a crucial step because neera prone to immediately degrade and causing poor quality of palm sugar. Traditional sugar processing has some drawbacks for example: low energy efficiency processing and off-specification products. On the other side, sugar palm neera has important antioxidant component which benefits for human that unavailable in normal white sugar from sugarcane. In this current review, characterization of neera from various palms in Indonesia and available technology on sugar palm processing such as spray dryer and membrane ultrafiltration will be discussed.

scholarly journals Evaluation Microbiologique Et Origines De La Contamination Des Produits De 4ème Gamme Vendus Sur Les Marchés D’abidjan, Cote D'ivoire

2016 ◽  
Vol 12 (36) ◽  
pp. 273
Author(s):  
Louise Atchibri Anin ◽  
Patrice Désiré Yapi Assoi Yapi ◽  
Yapo Thierry Monnet ◽  
Marie-Ange Yiwo Yapi ◽  
Chantal Lêniféré Soro ◽  
...  
Keyword(s):  
Food Contamination ◽  
Poor Quality ◽  
Raw Material ◽  
Ananas Comosus ◽  
Salmonella Spp ◽  
E Coli ◽  
Quality Of Water ◽  
Tomato Puree ◽  
The City

The sources and degree of microbial contamination of 4 th range products or ready-to-eat products made from traditional processes were evaluated in three markets in the city of Abidjan. This study initially consisted of searching for microorganisms such as Staphylococcus aureus, faecal coliforms, E. coli and Salmonella spp. Then, Ishikawa's method or diagram was used to determine potential sources of food contamination consisting of three (3) fruit and two (2) fruit vegetables and one (1) leafy vegetable, respectively, pineapple (Ananas comosus) papaya (Carica papaya), watermelon (Citrulus lanatus), onion (Allium cepa), tomato (Lycopersicum esculentum Mill.) and amaranthus (Amaranthus hybridus). Fecal coliform loads were very high at the fruit level (1.8 × 103 - 9.1 × 102 CFU / g), onion (1.3 × 104 CFU / g), tomato puree (1, 82 × 103 CFU / g) and an E. coli load at the tomato puree which is 9.1 × 102 CFU / g. The analysis using the Ishikawa diagram shows that contamination sources were the poor quality of water, raw material, lack of sanitation, illiteracy, unsafe traditional practices and sellers hygiene.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

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