Penentuan kandungan logam berat (Pb, Cd, Cu, Fe) pada daging ayam kampung dan ayam broiler secara Spektrofotometri Serapan Atom (SSA) dan nilai risiko kesehatan bagi konsumen

Daging ayam merupakan salah satu sumber protein hewani yang paling banyak digemari diberbagai negara khususnya di Indonesia dikonsumsi oleh beberapa kalangan mulai dari anak-anak hingga dewasa. Namun, dengan pesatnya permintaan daging ayam masyarakat tidak lagi memperhatikan pentingnya keamanan pangan tersebut sehingga adanya kemungkinan terdapat kontaminasi dari beberapa sumber seperti mikroorganisme, bakteri, pestisida dan logam berat. Logam berat pada daging ayam berasal dari beberapa faktor mulai dari pemberian pakan, tempat tinggal, serta berbagai aktivitas manusia. Pada penelitian ini sampel yang digunakan daging ayam kampung dan ayam broiler yang dibedakan berdasarkan jenis kelamin. Preparasi sampel dilakukan dengan metode destruksi basah menggunakan variasi tiga jenis pelarut untuk menentukan pelarut yang tepat dalam mendestruksi sampel. Berdasarkan hasil penelitian pelarut yang cocok untuk mendestruksi sampel daging ayam adalah pelarut campuran HNO3 p.a 69% + HCl p.a 37% (1:3) dengan kadar konsentrasi rata-rata logam Cu dan Fe berturut-turut pada sampel yang sama masing-masing sebesar 0,3466 mg/L; dan 1,0289 mg/L, sedangkan pada logam Cd dan Pb Not Detected (ND). Konsentrasi kandungan rata-rata logam berat Fe dari masing masing sampel didapatkan tidak melebihi batas aman SNI 7387:2019 yaitu 50 mg/kg sedangkan pada logam Cu pada semua sampel melebihi batas aman SNI 7387:2019 yaitu 10 mg/kg. Penentuan nilai risiko kesehatan manusia yang direkomendasikan oleh United States Environmental Protection Agency (USEPA), yaitu Estimated Daily Intake (EDI), Targert Hazard Quotient (THQ) dan Hazard Index (HI). Nilai risiko kesehatan dari empat sampel rata-rata daging ayam diperoleh semakin ringan berat badan manusia maka semakin besar nilai EDI, THQ, dan HI begitupula sebaliknya. Nilai EDI dan THQ dapat disebabkan oleh beberapa faktor seperti perbedaan rata-rata berat badan

Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes

This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines

Alcance de la implementación del aprendizaje-servicio en cinco universidades jesuitas en Filipinas

L'aprenentatge servei és una forma d'educació vivencial en la qual els estudiants participen en activitats que aborden les necessitats humanes i de la comunitat juntament amb oportunitats estructurades dissenyades intencionadament per promoure l'aprenentatge i el desenvolupament dels estudiants. Les institucions d'educació superior filipines estan fent intents d'integrar l'aprenentatge servei als seus sistemes educatius. En aquest estudi qualitatiu actual, es va descriure el mecanisme d'aprenentatge servei en 5 institucions d'educació superior jesuïtes ubicades a diferents regions de les Filipines. La rúbrica d'autoavaluació de Furco per a la institucionalització de l'aprenentatge servei es va utilitzar com a eina d'avaluació. Els resultats van revelar que encara que les institucions estudiades eren totes universitats jesuïtes, cadascuna mostrava experiències úniques i diferents nivells d'implementació de l'aprenentatge servei. També variaven en el mecanisme o enfocament d'implementació. El que era evident entre les cinc institucions d'educació superior jesuïtes és el seu compromís compartit amb el servei i la justícia social com a part de la seva missió i identitat. La diferència en el nivell d'implementació entre les cinc institucions depèn de la longevitat de l'aprenentatge servei a la institució, el nombre de programes que utilitzen l'aprenentatge servei com a pedagogia, el compromís sostingut i la persistència dels administradors, el professorat i el personal no acadèmic.Service-learning is a form of experiential education in which students engage in activities that address human and community needs together with structured opportunities intentionally designed to promote student learning and development. Philippine Higher Education Institutions (HEIs) are making attempts to integrate service-learning in their educational systems. In this current qualitative study, the mechanism of service learning in 5 Jesuit higher education institutions located in different regions in the Philippines was described. Furco’s Self-Assessment Rubric for institutionalization of service learning as a framework was used as the evaluation tool. Results revealed that even if the institutions studied were all Jesuit universities, each one exhibited unique experiences and different levels of implementation of service learning. They also vary in the mechanism or approach of implementation. What was evident among the five Jesuit higher education institutions is their shared commitment towards service and social justice as part of their mission and identity. The difference in the level of implementation among the five HEIs depends on the longevity of the service learning in the institution, the number of programs that utilize service learning as a pedagogy, sustained commitment and persistence of the administrators, faculty and staff.El aprendizaje-servicio es una forma de educación experiencial en la que los estudiantes participan en actividades que abordan las necesidades humanas y de la comunidad junto con oportunidades estructuradas diseñadas intencionalmente para promover el aprendizaje y el desarrollo de los estudiantes. Las Instituciones de Educación Superior de Filipinas (IES) están intentando integrar el aprendizaje-servicio en sus sistemas educativos. En este estudio cualitativo, se describió el mecanismo de aprendizaje-servicio en 5 instituciones jesuitas de educación superior ubicadas en diferentes regiones de Filipinas. La rúbrica de autoevaluación de Furco para la institucionalización del aprendizaje-servicio se utilizó como herramienta de evaluación. Los resultados revelaron que incluso cuando las instituciones estudiadas eran todas universidades jesuitas, cada una exhibía experiencias únicas y diferentes niveles de implementación del aprendizaje-servicio. También varían en el mecanismo o enfoque de implementación. Lo que fue evidente entre las cinco instituciones jesuitas de educación superior fue su compromiso compartido con el servicio y la justicia social como parte de su misión e identidad. La diferencia en el nivel de implementación entre las cinco IES depende de la longevidad del aprendizaje-servicio en la institución, la cantidad de programas que utilizan el aprendizaje-servicio como pedagogía, el compromiso sostenido y la persistencia de los administradores, profesores y personal no académico

液晶性およびキラル共役系高分子の偏光発光とキラル光学スイッチング機能

京都大学0048新制・課程博士博士(工学)甲第18297号工博第3889号新制||工||1597(附属図書館)31155京都大学大学院工学研究科高分子化学専攻(主査)教授 赤木 和夫, 教授 山子 茂, 教授 秋吉 一成学位規則第4条第1項該当Doctor of Philosophy (Engineering)Kyoto UniversityDFA

Integrated profiling, fingerprinting, and chemometrics as a tool for distinguishing the impact of Pulsed Electric Fields (PEF) pre-treatment, winemaking, and storage on Merlot grape juice and wines

The thesis mainly aims to evaluate the impact of Pulsed Electric Fields treatment of high electric field strengths (33.1 and 41.5 kV/cm) with specific total energy levels of 16.47 and 49.40 kJ/L on Merlot grapes, PEF-processed at commercial scale (500 kg/hr). The Merlot juice obtained immediately after PEF processing was examined at pre-maceration (PM). The fermenting must and the resulting wine were assessed on the completion of maceration - alcoholic (MAF) and malolactic fermentations (MLF), respectively. The wine stability was further tested during bottle storage at different temperatures (4°C, 25°C, and 45°C) for 150, 120, and 56 days, respectively. Comprehensive assessment of these samples was achieved through combined targeted profiling of phenolic compounds, colour, and oenological properties, and untargeted volatile fingerprinting coupled with multivariate data analysis in order to confidently identify discriminant markers that are most affected by winemaking, storage, or PEF treatment. These markers were further linked to relevant (bio)-chemical reactions. Upon winemaking, grape musts at PM typically contained the highest concentrations of C6 compounds (compounds composed of six carbons and other elements) which are green odourants. After MAF, more phenolic compounds and aroma precursors were extracted and transformed by yeast metabolism, which developed the colour and aroma of the fermenting musts. At the end of MLF, the extracted phenolic and aroma compounds decreased and transformed into the derivative compounds as a result of lactic acid bacteria metabolism. It was important to note that grape samples at each winemaking stage were consistently distinguished according to the intensity of specific energy applied before maceration. High specific energy PEF treatments of 49.40 kJ/L produced grape juice with the highest concentrations of anthocyanins, flavonols, stilbenes, hydroxycinnamic acids, flavanonol, and flavanols. Interestingly, a PEF pre-treatment on grapes was found to immediately reduce C6 compounds in juices at PM. After MAF, the young wine made from PEF-pre-treated-grapes contained more anthocyanins, stilbenes, and flavanols, more volatile esters, and a lower green odourant 1-hexanol than the untreated (no-PEF treated) counterpart. After MLF, wines produced from grapes treated with PEF at high specific energy retained higher levels of anthocyanins, stilbenes, flavonols, flavanols, hydroxycinnamic acids, and hydroxybenzoic acids. Overall, application of high specific energy and high electric field strength of PEF on Merlot grapes led to production of finished wines with a distinct phenolic composition and volatile profile. As a function of storage time, an increment in the phenolic acids in conjunction with a decrement in the monomeric anthocyanins resulted in dulling the colour for all wines. Esters and acetates were the most reduced compounds in wines at 4°C over time. Degradation reactions including Maillard, anthocyanin cleavage, and hydrolysis were particularly accelerated at 45°C over time. Interestingly, only the wine made from grapes treated at high specific energy and high electric field strength had a decrease in anthocyanins when stored at 4°C. Storage at 25°C increased the phenolic acids in the wines made from PEF-treated grapes. At 45 °C, citronellol and 2-phenylethyl acetate in control wines were significantly reduced as a function of storage time. Meanwhile, only citronellol was lost at higher rates in wines made from grapes treated at high specific energy; and, only 2-phenylethyl acetate was diminished at faster rates in wines from grapes treated at low specific energy. More furan compounds were formed in control and wine obtained from grapes treated at low PEF intensity. Overall, PEF treatment applied to grapes at the initial stage of winemaking appeared to impact wine composition evident even after bottle storage. These findings clearly evidenced the potential of pre-treating grapes with PEF to produce wines with unique characteristics at an industrial scale. Moreover, integrated targeted profiling and untargeted fingerprinting coupled with multivariate data analysis and discriminant marker selection was shown successfully, for the first time in the literature, as a useful tool to optimise electric field strength and specific energy of PEF treatments for winemaking application, as well as in describing the distinct properties of the wine produced