PENGARUH SUBSTITUSI TEPUNG TIWUL TAWAR INSTAN DAN METODE PENGOCOKAN TERHADAP SIFAT ORGANOLEPTIK SPONGE CAKE.

Abstract Sponge cake is a type of cake made from thick dough and has a slightly coarse texture, less flexible and tend to be camped when cut. This research was aimed to find out 1) the effect of instant tiwul flour on the organoleptic properties of sponge cake tiwul, 2) the effect of shuffling method on sponge cake tiwul result, 3) interaction of instant tiwul flour substitution and whisking method on organoleptic properties of sponge cake tiwul, 4 ) the nutritional value of proximate, iron and calcium in sponge cake. The type of this research is experiment with 3x2 factorial design, where the independent variable is the proportion of tiwul flour: shaking method. Tiwul Flour 45%: Whisking Method cold. 45% tiwul flour: Whisking method is hot. 60% tiwul flour: Whisking method is cold. 60% tiwul flour: Hot whisking method. 75% tiwul flour: Whisking method is cold. 75% tiwul flour: Hot whisking method. The dependent variables of this study include color, aroma, texture, pores, taste, joy. The data was collected using an observation sheet by organoleptic test conducted by 10 trained panelists and 20 semi-trained panelists. Analysis of organolepic test result data using multiple anava test and advanced duncan test. The best results of sponge cake then tested the chemical content proksimat, iron and calcium. The results showed that 1) substitution of instant tiwul flour influenced the organoleptic properties of instant tiwul sponge cake which include color, texture, pores and favorite level. However, it does not affect the smell and taste. 2) shaking method effect on to organoleptic properties of instant tiwul sponge cake which include color. But it does not affect the smell, texture, pores, taste and level of fondness. 3) the interaction of instant tiwul flour substitution and the shaking method have an effect on the favorite level. But it does not affect the color, aroma, texture, pores and taste. 4) nutritional content of the best tiwul sponge cake result of research of 45% instant tiwul flour substitution with cold whisking method. Based on the result of laboratory test in the form of test of proximate chemical content of protein 8.05%, carbohydrate 52.87%, fat 4.90%, fiber 5.11%, water 28.56%, calcium 51.05% and iron 1, 2%. Keywords: Sponge cake, Tiwul flour, Methode whisking

Analysing the temporal water quality dynamics of Lake Basaka, Central Rift Valley of Ethiopia

Abstract: This study presents the general water quality status and temporal quality dynamics of Lake Basaka water in the past about 5 decades. Water samples were collected and analysed for important physico-chemical quality parameters following standard procedures. The result showed that Lake Basaka water is highly saline and alkaline and experiencing a general reducing trends in ionic concentrations of quality parameters due to the dilution effect. About 10-fold reduction of total ionic concentration occurred in the Lake over the period of 2 decades (1960-1980). There was a sharp and fast decline in EC, Cl, SO4, Na, and K ions from early 1960s up to the late 1980s, and then became relatively stable. Some ions (eg. Na, Ca, Mg, Cl, SO4) are showing increment in recent years. This characteristics of the lake water is terrible in relation to its potential to inundate the nearby areas in the near future. The expansion of such quality water has negative effects on the water resources of the region, especially soil quality, drainage and groundwater, in terms of salinity, sodicity and specific ion toxicity. The regimes of soil moisture, solute and groundwater could be affected, concurrently affecting the productivity and sustainability of the sugar estate. Thus, there is an urgent need to identify the potential sources of water and chemicals to the lake and devise an appropriate mitigation and/or remedial measures

PENGARUH SUBSTITUSI TEPUNG TIWUL TAWAR INSTAN DAN METODE PENGOCOKAN TERHADAP SIFAT ORGANOLEPTIK SPONGE CAKE.

Abstract Sponge cake is a type of cake made from thick dough and has a slightly coarse texture, less flexible and tend to be camped when cut. This research was aimed to find out 1) the effect of instant tiwul flour on the organoleptic properties of sponge cake tiwul, 2) the effect of shuffling method on sponge cake tiwul result, 3) interaction of instant tiwul flour substitution and whisking method on organoleptic properties of sponge cake tiwul, 4 ) the nutritional value of proximate, iron and calcium in sponge cake. The type of this research is experiment with 3x2 factorial design, where the independent variable is the proportion of tiwul flour: shaking method. Tiwul Flour 45%: Whisking Method cold. 45% tiwul flour: Whisking method is hot. 60% tiwul flour: Whisking method is cold. 60% tiwul flour: Hot whisking method. 75% tiwul flour: Whisking method is cold. 75% tiwul flour: Hot whisking method. The dependent variables of this study include color, aroma, texture, pores, taste, joy. The data was collected using an observation sheet by organoleptic test conducted by 10 trained panelists and 20 semi-trained panelists. Analysis of organolepic test result data using multiple anava test and advanced duncan test. The best results of sponge cake then tested the chemical content proksimat, iron and calcium. The results showed that 1) substitution of instant tiwul flour influenced the organoleptic properties of instant tiwul sponge cake which include color, texture, pores and favorite level. However, it does not affect the smell and taste. 2) shaking method effect on to organoleptic properties of instant tiwul sponge cake which include color. But it does not affect the smell, texture, pores, taste and level of fondness. 3) the interaction of instant tiwul flour substitution and the shaking method have an effect on the favorite level. But it does not affect the color, aroma, texture, pores and taste. 4) nutritional content of the best tiwul sponge cake result of research of 45% instant tiwul flour substitution with cold whisking method. Based on the result of laboratory test in the form of test of proximate chemical content of protein 8.05%, carbohydrate 52.87%, fat 4.90%, fiber 5.11%, water 28.56%, calcium 51.05% and iron 1, 2%. Keywords: Sponge cake, Tiwul flour, Methode whisking

Complexity of Risk: Mixed-Methods Approach to Understanding Youth Risk and Insecurity in Postconflict Settings

In settings of intergroup conflict, identifying contextually relevant risk factors for youth development is an important task. In Vukovar, Croatia, a city devastated during the war in former Yugoslavia, ethno-political tensions remain. The current study utilized a mixed-methods approach to identify two salient community-level risk factors (ethnic tension and general antisocial behavior) and related emotional insecurity responses (ethnic and nonethnic insecurity) among youth in Vukovar. In Study 1, focus group discussions (N = 66) with mothers, fathers, and adolescents of age 11 to 15 years old were analyzed using the constant comparative method, revealing two types of risk and insecurity responses. In Study 2, youth (N = 227, 58% male, M = 15.88, SD = 1.12 years) responded to quantitative scales developed from the focus groups, discriminate validity was demonstrated, and path analyses established predictive validity between each type of risk and insecurity. First, community ethnic tension (i.e., threats related to war/ethnic identity) significantly predicted ethnic insecurity for all youth (β = .41, p < .001). Second, experience with community antisocial behavior (i.e., general crime found in any context) predicted nonethnic community insecurity for girls (β = .32, p < .05) but not for boys. These findings are the first to show multiple forms of emotional insecurity at the community level; implications for future research are discussed

The role of local adaptation in sustainable production of village chickens

Village chickens are ubiquitous in smallholder farming systems, contributing to household, local and national economies under diverse environmental, economic and cultural settings. However, they are raised in challenging environments where productivity is low while mortality is high. There is much interest in utilizing indigenous genetic resources to produce a chicken resilient to its environment, whilst providing the basis of an economically sustainable enterprise. Globally, however, a wide variety of interventions have so far proved unable to deliver sustainable improvements. Here, we show that regional differences in trait preferences and parasite burden are associated with distinct chicken genepools, likely in response to interacting natural and human-driven (economic and social) selection pressures. Drivers of regional differences include marketing opportunities, cultural preferences, agro-ecologies and parasite populations, and are evident in system adaptations, such as management practices, population dynamics and bird genotypes. Our results provide sound multidisciplinary evidence to support previous observations that sustainable poultry development interventions for smallholder farmers, including breeding programs, should be locally tailored and designed for flexible implementation

New data on the chronology of the Vale do Forno sedimentary sequence (Lower Tejo River terrace staircase) and its relevance as a fluvial archive of the Middle Pleistocene in western Iberia

The Vale do Forno archaeological sites (Alpiar\ue7a, central Portugal) document the earliest human occupation in the Lower Tejo River, well established in geomorphological and environmental terms, within the Middle Pleistocene. In a staircase of six fluvial terraces, the Palaeolithic sites were found on the T4 terrace (\ufe24 m, above river bed) which is made of a basal Lower Gravels unit (LG) and an overlying Upper Sands unit (US). Geomorphological mapping, coupled with lithostratigraphy, sedimentology and luminescence dating (quartz-OSL and K-feldspar post-IRIR290) were used in this study. The oldest artefacts found in the LG unit show crude bifacial forms that can be attributed to the Acheulian. In contrast, the US unit has archaeological sites stratigraphically documenting successive phases of an evolved Acheulian. Luminescence dating and correlation with the Marine Isotopic Stages suggest that the LG unit has a probable age of ca. 335 to 325 ka and the US unit an age of ca. 325 to 155 ka. This is in contrast to previous interpretations ascribing this terrace (and lithic industries) to the Last Interglacial and early phases of the Last Glacial. The VF3 site (Milharos), containing Micoquian (Final Acheulian) industries (with fine and elaborated bifaces), found in a stratigraphic level located between the T4 terrace deposits and a colluvium associated with Late Pleistocene aeolian sands, is younger than 155 ka but much older than 32 ka

Climate, host and geography shape insect and fungal communities of trees

13 Pág.Non-native pests, climate change, and their interactions are likely to alter relationships between trees and tree-associated organisms with consequences for forest health. To understand and predict such changes, factors structuring tree-associated communities need to be determined. Here, we analysed the data consisting of records of insects and fungi collected from dormant twigs from 155 tree species at 51 botanical gardens or arboreta in 32 countries. Generalized dissimilarity models revealed similar relative importance of studied climatic, host-related and geographic factors on differences in tree-associated communities. Mean annual temperature, phylogenetic distance between hosts and geographic distance between locations were the major drivers of dissimilarities. The increasing importance of high temperatures on differences in studied communities indicate that climate change could affect tree-associated organisms directly and indirectly through host range shifts. Insect and fungal communities were more similar between closely related vs. distant hosts suggesting that host range shifts may facilitate the emergence of new pests. Moreover, dissimilarities among tree-associated communities increased with geographic distance indicating that human-mediated transport may serve as a pathway of the introductions of new pests. The results of this study highlight the need to limit the establishment of tree pests and increase the resilience of forest ecosystems to changes in climate.We gratefully acknowledge the financial support of the Swiss National Science Foundation (Project C15.0081) Grant 174644 and the Swiss Federal Office for the Environment Grant 00.0418.PZ/P193-1077. This work was supported by COST Action “Global Warning” (FP1401). CABI is an international intergovernmental organisation, and R.E., M.K., H.L. and I.F. gratefully acknowledge the core financial support from our member countries (and lead agencies) including the United Kingdom (Foreign, Commonwealth and Development Office), China (Chinese Ministry of Agriculture and Rural Affairs), Australia (Australian Centre for International Agricultural Research), Canada (Agriculture and Agri-Food Canada), Netherlands (Directorate General for International Cooperation), and Switzerland (Swiss Agency for Development and Cooperation). See https://www.cabi.org/aboutcabi/who-we-work-with/key-donors/ for full details. M.B. and M.K.H. were financially supported by the Slovak Research and Development Agency (Project APVV-19-0116). H.B. would like to thank the botanist Jorge Capelo who helped with Myrtaceae identification and INIAV IP for supporting her contribution to this study. Contributions of M. de G. and B.P. were financed through Slovenian Research Agency (P4-0107) and by the Slovenian Ministry of Agriculture, Forestry and Food (Public Forestry Service). G.C, C.B.E. and A.F.M. were supported by OTKA 128008 research grant provided by the National Research, Development and Innovation Office. Contributions of K.A. and R.D. were supported by the Estonian Research Council grants PSG136 and PRG1615. M.J.J., C.L.M. and H.P.R. were financially supported by the 15. Juni Fonden (Grant 2017-N-123). P.B., B.G. and M.Ka. were financially supported by the Ministry of Science and Higher Education of the Republic of Poland for the University of Agriculture in Krakow (SUB/040013-D019). C.N. was financially supported by the Slovak Research and Development Agency (Grant APVV-15-0531). N.K. was partially supported by the Russian Science Foundation (grant № 22-16-00075) [species identification] and the basic project of Sukachev Institute of Forest SB RAS (№ FWES-2021-0011) [data analysis]. R.OH. was supported by funding from DAERA, and assistance from David Craig, AFBI. T.P. thanks the South African Department of Forestry, Fisheries and the Environment (DFFE) for funding noting that this publication does not necessarily represent the views or opinions of DFFE or its employees. In preparing the publication, materials of the bioresource scientific collection of the CSBG SB RAS “Collections of living plants indoors and outdoors” USU_440534 (Novosibirsk, Russia) were used. M.Z. was financially supported by Ministry of Science, Technological Development and Innovation of the Republic of Serbia (contract no. 451-03-47/2023-01/200197). We acknowledge the Genetic Diversity Centre (GDC) at ETH Zurich for providing computational infrastructure and acknowledge the contribution of McGill University and Génome Québec Innovation Center (Montréal, Quebec, Canada) for pair-end sequencing on Illumina MiSeq. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.Peer reviewe