PENERAPAN PEMBELAJARAN KOOPERATIF PDEODE DENGAN BANTUAN SIMULASI KOMPUTER UNTUK MENGURANGI MISKONSEPSI SISWA SMA PADA MATERI LISTRIK DINAMIS

Berdasarkan studi literatur, cukup banyak siswa yang mengalami miskonsepsi. Miskonsepsi merupakan pemahaman suatu konsep yang diyakini secara kuat namun konsep yang diyakini tidak sesuai dengan konsep-konsep ilmiah para ahli. Miskonsepsi apabila tidak diperbaiki akan memahami salah konsep selamanya. Sehingga, miskonsepsi dipandang penting untuk diubah agar siswa memiliki pemahaman konsep yang benar. Untuk mengatasi miskonsepsi diperlukan pembelajaran yang mampu membuat siswa menggali konsep sendiri, dalam hal ini peneliti menggunakan pembelajaran kooperatif PDEODE menggunakan simulasi komputer . Tujuan penelitian ini adalah untuk melihat penerapan pembelajaran PDEODE dengan bantuan simulasi komputer dapat mengurangi miskonsepsi siswa pada materi listrik dinamis. Penelitian ini menggunakan metode quasi experiment jenis Pre test and Post test Group Design dengan sampel 27 siswa pada salah satu SMA Boarding di Kabupaten Bandung Barat secara purposive sample. Hasil penelitian mengungkapkan bahwa pembelajaran kooperatif PDEODE dapat menurunkan miskonsepsi siswa.;---Based on study of some literature, there are students who have misconceptions. The misconception is understanding a concept that is believed to be strong but inconsistent with the concepts of scientis. If it’s not corrected, student wouldn’t be understand on concept forever. Therefore, misconceptions is essential to be changed until they have true concepts. Cooperative learning PDEODE with computer simulations was used to overcome misconceptions required learning that makes the students explore own concept. The purpose of this study is to look at the application of cooperative learning PDEODE with the support of computer simulations can reduce misconceptions students on the dynamic electricity. This study uses quasi experimental test types Pre and Post Test Group Design with a sample of 27 students at one high school in West Bandung. Results of the study revealed that cooperative learning PDEODE can reduce misconceptions students

Chitosan-dextran sulfate hydrogels as a potential carrier for probiotics

Physical and chemical (crosslinked with genipin) hydrogels based on chitosan and dextran sulfate were developed and characterized as novel bio-materials suitable for probiotic encapsulation. The swelling of the hydrogels was dependent on the composition and weakly influenced by the pH of the media. The morphology analysis supports the swelling data showing distinct changes in microstructure depending on the composition. The viability and culturability tests showed approx. 3.6 log CFLI/mL decrease of cells (L acidophilus as model) incorporated into chemical hydrogels when compared to the number of viable native cells. However, the live/dead viability assay evidenced that a considerable amount of viable cells were still entrapped in the hydrogel network and therefore the viability is most likely underestimated. Overall, the developed systems are robust and their structure, rheology and swelling properties can be tuned by changing the blend ratio, thus constituting appealing bio-matrices for cell encapsulation. (C) 2017 Elsevier Ltd. All rights reserved.People Programme (Marie Curie Actions) of the European Union's Seventh Framework Programme FP7/under REA grant [606713]Portuguese Foundation for Science and Technology (FCT) [PTDC/AGR-TEC/4814/2014, IF/01005/2014]Swedish Research Councilinfo:eu-repo/semantics/publishedVersio

Cooking with beer:how much alcohol is left?

AbstractWhen cooking with beer and other alcoholic beverages the loss of ethanol relative to loss of water determines the final concentration of ethanol in the food, but predicting the rate of loss is not simple. Since many people for various reasons (drivers, pregnant women etc.) may strictly want to limit their ethanol intake, it is important to obtain knowledge on this topic. Knowing the final ethanol concentration in prepared foods is also crucial for precisely calculating the energy content of a food. In the current study ethanol was quantified using gas chromatography in ten foods prepared with beer: vinaigrette, pancake, carrot soup, rye bread porridge, steamed fish, spareribs, braised beef, rye bread and wheat bread before, during and after preparation. The estimated amount of ethanol per serving was calculated accordingly. The final concentrations in the foods were in the range from 2.62% (v/v) and 2.48% (w/w) to below detection limit. The highest estimated amount of ethanol per serving was accordingly 1.28g which would be of little concern to most people. Theoretical concentration values calculated from the recipe were in most cases higher than the measured ones, since these values do not reflect the loss during preparation. Nor do the theoretical concentration values reflect the production of ethanol in yeast fermented foods as demonstrated by the rye bread in which case the measured ethanol concentration was higher than the theoretical. The heat-treated foods generally decreased in ethanol concentration during preparation, implying that a higher proportion of the initial amount of ethanol has been lost than of water. The decrease in ethanol concentration observed during cooking further implies that the cook can control the final ethanol content of a food by adjusting cooking time. The other parameter in control of the cook is the initial concentration as prescribed by the recipe

Preparation methods influence gastronomical outcome of hollandaise sauce

AbstractEgg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. They can be made using a number of different procedures. This study was done to determine how common butter sauce preparation methods influence perceptional parameters such as texture, mouthfeel and flavor. The goal was to evaluate the effects of the various preparation methods in order to gain control of the process and obtain the desired sauce properties. Five model sauces, prepared with the same amounts of ingredients, but with different procedures, were produced and analyzed. Sauce preparation methods differed regarding the amount of mechanical treatment, order of addition of ingredients, ingredient temperatures and states reached during production. The five model sauces were analyzed by particle size distribution, water and airiness measurements, microscopy, color measurement, descriptive sensory analysis and analysis of volatiles. Results demonstrated large differences between the explored types of hollandaise sauce, with texture and mouthfeel properties varying significantly with different preparation techniques. This study also included feedback from experienced chefs regarding their habits related to hollandaise sauce preparation

Delivery of probiotics and enzymes in self-assemblies of lipids and biopolymers based on colloidal principles

Food is a complex soft matter, because various components, such as proteins, lipids, and carbohydrates, are self-assembled via non-covalent, colloidal interactions and form hierarchical structures at multiple length scales. Soft matter scientists have shown an increasing interest in understanding the general principles governing the food structure formation. During the last several decades, an increasing number of studies have shown that the maintenance of healthy gastrointestinal tract and its microbiome is essential for human health and wellbeing. The realization of the importance of the gastrointestinal microbiome has led to the development of probiotics, which are defined as living bacteria that confer a health benefit on the host. Probiotic bacteria and enzymes can be delivered to the intestinal system by formulating appropriate carriers and including these into food ingested by humans. Despite this simple statement, it involves many challenges in the field of soft matter science. This review aims to highlight how the key concepts in soft matter science can be used to design, characterize, and evaluate self-assembled formulations of probiotics and enzymes based on lipids and biopolymers. The topics covered in this review includes the emulsification of oil-water mixtures, the self-assembly of lipids and polymers at interfaces, the electrostatics and viscoelasticity of interfaces, and the wetting/adhesion of colloidal particles