Pengaruh Perbandingan Tempe Kedelai dan Tepung Terigu Terhadap Mutu Organoleptik Stik Keju Tempe

Tempe cheese stick is a snack which is made of cheese stick that is produced by using a different ratio between tempe and wheat flour as its main ingredients. This product is aimed to formulate a tempe-flavoured snack which catches up with the current trend in the food industry, so it can reach a wider market as an alternative option for a souvenir. The purpose of this research is to analyse the hedonic quality and hedonic index over colour, taste, and texture of the tempe cheese stick with different proportions of tempe and wheat flour. This research employs fully randomised design methods to conduct experiments by using one deciding factor which is the proportion of wheat flour and tempe (60 percent:40 percent, 45 percent:55 percent and 30 percent:70 percent) and it is done twice. The data is analysed by using One Way ANOVA. If there is a contrast in the colour, DMRT test is conducted successively. The result shows that there is a significant difference in the hedonic quality of colour and texture of tempe cheese stick according to the variation in the proportion of tempe and wheat flour, however, this variation does not quite affect the hedonic quality of taste. Consequently, there is a clear difference in the measured taste and texture hedonic index of the tempe cheese stick according to the wheat flour and tempe proportion change, while the colour hedonic quality is relatively unaffected. Stik keju tempe merupakan makanan ringan yang dibuat dari stik keju dengan menggunakan tempe dan terigu dengan perbandingan yang berbeda. Produk ini dibuat dengan maksud untuk membuat snack atau makanan ringan rasa tempe yang bisa diterima banyak orang dengan rasa jaman sekarang dan sebagai oleh-oleh. Tujuan penelitian ini adalah untuk menganalisis mutu hedonik dan tingkat kesukaan (hedonik) terhadap warna, rasa dan tekstur stik keju tempe dengan perbandingan tepung terigu dan tempe yang berbeda. Metode penelitian yang digunakan yaitu penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) menggunakan satu faktor yaitu perbandingan tepung terigu dan tempe (60 persen:40 persen, 45 persen:55 persen dan 30 persen:70 persen) dan diulang sebanyak dua kali. Data dianalisis dengan One Way ANOVA. Apabila terdapat perbedaan yang nyata maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang nyata pada mutu hedonik warna dan tekstur stik keju tempe dengan perbandingan tepung terigu dan tempe yang berbeda, sedangkan pada mutu hedonik rasa tidak berbeda nyata. Terdapat perbedaan yang nyata pada tingkat kesukaan rasa dan tekstur stik keju tempe dengan perbandingan tepung terigu dan tempe yang berbeda, sedangkan tingkat kesukaan warna stik keju tempe tidak berbeda nyata.

A RE-ASSESSMENT OF HOUSE PRICE INDICES: EVIDENCE FROM THE SPANISH MARKET

This paper using evidence from the Spanish housing market contributes significantly to the debate concerning the different results obtained from house price indices depending on the method used to build the index. Utilising a large database over the period 1994 to 2012, the paper constructs a time dummy hedonic index (HD) and an imputed hedonic index using a Laspeyres approach (HI), and compares the different effect on the price index evolution. The paper discusses control by quality changes and identifies those attributes experiencing structural changes over the analysis period, identified by the HI index but not by the HD index. Results indicate that changes in quality stem from socio-demographic conditions rather than changes to housing quality (other than size). The paper also shows that improvements in neighbourhood quality rather than change in a ‘typical house’ affects house price and argues that these considerations are important in both the method selected to calculate house price indices and the application of the methodology to estimate price changes.

COMPARATIVE ANALYSIS OF HEDONIC AND FILTERED INDEXES IN SELECTED CITIES

Property price indexes are difficult to determine both from the substantive and technical/organizational points of view. Various methods of constructing such indexes have been developed in order to overcome these difficulties. To this end, the author compares two types of indexes: hedonic indexes and ones termed filtered for the purpose of this particular paper. Hedonic index values come from Polish National Bank (NBP) publications, while the filtered indexes have been computed with the use of the 4253H filter on the basis of the NBP announcements on mean property prices. Thus, the results are comparable as both types of indexes are derived from the same input databases. The analysis covers both the comparison of the obtained results as well as a discussion of substantive and technical problems encountered when building the property price indexes.

Construction Of Hedonic Price Index For The “Most Liquid” Polish Painters

Art market has been developing in Poland and the first Art Fund was established in 2011. Therefore it seems that investment in art can be considered as alternative form by Polish investors. In order to decide whether art is a good investment, it is necessary to evaluate expected returns which might be obtained from such investment thus an art price index should be developed. The aim of the paper is to discuss artworks as investment assets and evaluate price index of paintings produced by 11 Polish artists whose artworks were traded the most often on auctions that were held in Poland in the years 2007–2010. In our research, employing data concerning 750 objects, we apply the hedonic index methodology to estimate returns from the paintings market. The results of our investigation show that hedonic quality adjustment essentially influences evaluation of artwork prices therefore we propose the aggregated hedonic index which might better describe situation at the art market than the hedonic index biased by the specification of a single model.