scholarly journals Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

2019 ◽  
Vol 38 (3) ◽  
pp. 265 ◽  
Author(s):  
Uswatun Hasanah ◽  
Haqqifizta Ratihwulan ◽  
Lilis Nuraida
Keyword(s):  
Lactic Acid ◽  
Data Analysis ◽  
Lactic Acid Bacteria ◽  
Descriptive Analysis ◽  
Starter Culture ◽  
Analysis Data ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

scholarly journals Implementasi Model Pembelajaran Project Based Learning untuk Meningkatkan Motivasi Belajar Peserta Didik di Kelas IV SD Negeri 2 Ngadimulyo Kabupaten Temanggung

2021 ◽  
Vol 8 (3) ◽  
pp. 408
Author(s):  
Tria Alfi Soraya
Keyword(s):  
Data Analysis ◽  
Action Research ◽  
Data Collection ◽  
Descriptive Analysis ◽  
Analysis Data ◽  
Project Based Learning ◽  
Learning Motivation ◽  
Quantitative Descriptive Analysis ◽  
Average Percentage ◽  
Quantitative Descriptive

This study aims to increase students' learning motivation using the Project based learning model in 4th grade of SD Negeri 2 Ngadimulyo. This research is a Classroom Action Research which was carried out in two cycles. Data analysis in this study is guided by quantitative descriptive analysis. Data collection techniques were carried out by questionnaires, observations and documentation. Data analysis in this study used quantitative descriptive analysis. The results of this study indicate an increase in students' learning motivation from cycle I to cycle II. The results of the first cycle of observations reached the sufficient category, namely 68% and 69% for the results of the questionnaire which were in the sufficient category. In cycle II there was an increase in students' learning motivation with good categories, the average percentage of students' learning motivation scores from both observation sheets and questionnaires were 80% and 81%.

Upaya Meningkatkan Penguasaan Senam Ketangkasan Melalui Pendekatan Bermain dan Media Bantu dalam Pembelajaran Penjasorkes bagi Siswa SD Negeri 44 Ampenan

2020 ◽  
Vol 5 (2) ◽  
pp. 159
Author(s):  
Komalasari Komalasari
Keyword(s):  
Data Analysis ◽  
Research Method ◽  
Descriptive Analysis ◽  
Second Grade ◽  
Research Subjects ◽  
Quantitative Descriptive Analysis ◽  
Qualitative And Quantitative ◽  
Second Grade Students ◽  
Analysis Technique ◽  
Quantitative Descriptive

This study aims to improve mastery of dexterity gymnastics through playing approaches and assistive media in physical education learning for students. This research method uses a classroom action research method with research subjects namely students of class II SD Negeri 44 Ampenan. The research instrument used observation, interviews, and tests. The data analysis technique used in this research was qualitative and quantitative descriptive analysis. The results of this study indicate that the play approach and assistive media can increase interest, activeness, and dexterity gymnastics for the second grade students of SD Negeri 44 Ampenan.

scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
RENATA TORREZAN ◽  
CAROLINA MARTINEZ CECCATO ◽  
ANDRÉA CARLA DA SILVA BARRETTO ◽  
VALQUÍRIA SEIXAS DA SILVA ◽  
CARLA CARATIN ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
Quantitative Descriptive Analysis ◽  
Tukey Test ◽  
Components Analysis ◽  
Long Life ◽  
Quantitative Descriptive ◽  
Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

scholarly journals Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis

Data in Brief ◽  
2018 ◽  
Vol 20 ◽  
pp. 1471-1488
Author(s):  
A. López-López ◽  
A.H. Sánchez-Gómez ◽  
A. Montaño ◽  
A. Cortés-Delgado ◽  
A. Garrido-Fernández
Keyword(s):  
Descriptive Analysis ◽  
Sensory Profile ◽  
Table Olives ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

scholarly journals Meningkatkan Pengenalan Warna Melalui Finger Painting Pada Anak Usia 4-5 Tahun di PAUD Permata Bunda Muaro Jambi

2020 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Yesika Nadila
Keyword(s):  
Descriptive Analysis ◽  
Analysis Data ◽  
Class Action ◽  
Plan Implementation ◽  
Quantitative Descriptive Analysis ◽  
Color Recognition ◽  
Form Field ◽  
The Subject ◽  
Quantitative Descriptive ◽  
Research Stage

This research is due to the undevelopment of color recognition in children seen from the time of the learning process. The purpose of this research is to improve color recognition through finger painting at the age of children 4-5 years. This type of research used class action research, with the research stage covering the preparation of the plan, implementation of action, observing and reflecting on the final outcome of the activities that have been implemented. This research focuses on children aged 4-5 years PAUD Permata Bunda Muaro Jambi which the subject of this study is a group of 15 children, consisting of 10 men and 5 women. Research is conducted in 2 cycles. Each cycle is 4 times the meeting. Data on research results are analyzed using quantitative descriptive analysis. Data analysis techniques are obtained through the filling of the orservation sheet of observations that form field records and documentation. The results showed that there was an increase in color recognition through finger painting activities in PAUD Permata Bunda Muaro Jambi, namely: from the preview only 20.67% of children know the color, The first Cycle 1st meeting  25.33%, first Cycle second meeting 35.33%, first Cycle in third meeting 46% and first Cycle 4th meeting 47.33%. In the second cycle the increase in color recognition of children already showed the first meeting 58%, the second cycle of the second meeting 68%, the second cycle of the 3rd meeting 80.67%, the end of second cycle of the 4th meeting  90% achieved the criteria of the value of the compensation is 90%. The 4th meeting reached 90%.

scholarly journals Level Of Passing Skills In Soccer Learning

2020 ◽  
Vol 4 (1) ◽  
pp. 35-45
Author(s):  
Rohmatullah Rohmatullah ◽  
Rina Marlina ◽  
Ruslan Abdul Gani
Keyword(s):  
Data Analysis ◽  
Quantitative Research ◽  
Survey Methods ◽  
Descriptive Analysis ◽  
Sampling Technique ◽  
Total Sample ◽  
Male Students ◽  
Quantitative Descriptive Analysis ◽  
Analysis Techniques ◽  
Quantitative Descriptive

This study aims to learn the skills passed by learning ball class X students in Jasinga 1 High School. Using quantitative research with survey methods. The sampling technique used was purposive sampling with a total sample of 30 male students. The instrument used was the graduation skills test used by Jaelani (2014). Data analysis techniques using quantitative descriptive analysis techniques as outlined in the form of percentages. The results of research on skills that pass of soccer learning in class X of SMAN 1 Jasinga are in the category of "skills" with a percentage of 53.3%, the category of "moderately skilled" with a percentage of 26.7%, the category of "very talented" with a percentage of 20, 0%. While the category of "less successful" and "very less" with a percentage of 0.0%. The conclusion of this study is the level of passing skills in learning soccer class X Jasinga SMAN 1 depends on the category of expertise.

scholarly journals Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

2020 ◽  
Vol 9 (2) ◽  
pp. 7
Author(s):  
Claudia Regina S. Amaral ◽  
Priscila Becker Siqueira ◽  
Luciane Yuri Yoshiara ◽  
Edgar Nascimento ◽  
Rozilaine A. P. Gomes de Faria ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Acceptance Testing ◽  
Total Phenolic ◽  
Acceptance Test ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Hancornia Speciosa

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

scholarly journals FERMENTATION OF GREEN OLIVES USING STARTER CULTURE AND QUANTITATIVE DESCRIPTIVE ANALYSIS

2020 ◽  
Vol 29 (1) ◽  
pp. 155-167
Author(s):  
Andréia Dalla Rosa ◽  
Elisandra Rigo ◽  
Geciane Toniazzo Backes ◽  
Sheila Mello da Silveira ◽  
Eunice Valduga ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Descriptive Analysis ◽  
Starter Culture ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

Este trabalho tem como objetivo avaliar as características sensoriais, utilizando a análise descritiva quantitativa (QDA), de diferentes formulações de azeitonas verdes fermentadas por 120 dias com Lactobacillus plantarum ATCC 8014 ou culturas espontâneas (microbiota indígena). A fermentação foi realizada com solução salina em diferentes concentrações de sal (4 a 12%) e sacarose (0,1 a 0,7%). Foram avaliadas as análises químicas da solução de salmoura (pH, ácido lático e cloretos) e microbiológicas das azeitonas fermentadas. Os atributos organolépticos das azeitonas fermentadas foram avaliados por painel sensorial treinado em relação aos atributos visual, olfativo, cinestésico e paladar. Os resultados mostraram que a equipe treinada conseguia se lembrar e descrever atributos consensuais. Este estudo revelou que a fermentação de azeitonas com cultura espontânea com sacarose a 0,7% e NaCl a 12% apresentou os escores mais altos em termos de aroma, odor, crocância e menores escores no sabor amargo.

scholarly journals Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 997
Author(s):  
Federica Flamminii ◽  
Carla Daniela Di Mattia ◽  
Giampiero Sacchetti ◽  
Lilia Neri ◽  
Dino Mastrocola ◽  
...  
Keyword(s):  
Food Systems ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Olive Leaf ◽  
Quantitative Descriptive Analysis ◽  
Overall Acceptability ◽  
Dispersion Degree ◽  
Quantitative Descriptive ◽  
Phenolic Extracts

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.

HOW PRODUCT DEVELOPMENT, ADVERTISING, AND SERVICE QUALITY INFLUENCE CUSTOMERS SAVING DECISION CASE STUDY ON STATED-OWNED BANKS IN JAKARTA

2018 ◽  
Vol 1 (1) ◽  
pp. 11-20
Author(s):  
Selly Novela ◽  
Steffi Mutia Irenda Hanafie
Keyword(s):  
Data Analysis ◽  
Data Collection ◽  
Service Quality ◽  
Product Development ◽  
Marketing Strategy ◽  
Research Method ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

The competition between Banks in Indonesia required the existence of a marketing strategy for appropriate banking products and services offered on the state-owned bank in Indonesia, including in Jakarta. This study aims to determine whether there is influence between variable Product Development, Advertising and Service Quality, to Saving Decision in State-Owned Bank in Jakarta. Methods of data collection using a survey distributed to 127 customers. The research method used quantitative descriptive analysis and method of data analysis used in this research is multiple regressions. The results of this study, shows that Product Development, Advertising and Service Quality has an influence on Customers Saving Decision at State-Owned Banks in Jakarta.

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