NILAI TAMBAH KERIPIK PISANG PADA INDUSTRI RUMAH TANGGA IBU DEWI (Studi Kasus Kecamatan Malalayang)

This study aims to determine the amount of: (1) the cost per one time production, (2) revenue and income per one time production (3) added value from the banana processing business into banana chips. This research was conducted in Kecamatan Malalayang. Data collection begins at the end of February to March 2017. Data collection methods are conducted using primary data. Primary data was obtained through interviews based on a prepared list of questions, as well as on-site observations. The data collected involves: The variable cost is the amount of value influenced by the amount of production of banana chips is the cost of raw materials (bananas) and the cost of fuel (kerosene, LPG gas), Fixed costs consist of: depreciation cost of equipment and construction depreciation or cost other beyond the variable cost. Depreciation is the cost of depreciation per year, ie stove, knife, spoon of fryers, chopper, scales, and trays per year. Additives material are ingredients other than the main ingredients needed in the production process ie cooking oil, sugar, salt, egg yolk, and wrapping plastic. The total cost is all costs incurred in the production of bananas into banana chips. Methods of data analysis conducted in this study are: (1) calculate the total cost per one time production, (2) calculate the business profits processing banana fruit into banana chips per one time production with the formula π = TR - TC. (3) Calculating the added value of the banana processing business into banana chips. The results showed that (1) The amount of cost the banana Dewi chips per production is Rp. 164.000, - with details of banana raw material Rp. 25.000, - and auxiliary materials, among others, cooking oil, sugar, salt, egg yolks cendrawasih, plastic wrapping, and gas Rp. 139.000, -. (2) Large income and income per one time banana banana chips production is 20 packs per one time production with selling price Rp. 20.000, - so the revenue of Dewi banana chips is 400,000, - and (3) the amount of added value from the processing of banana into Dewi banana chips is Rp. 232.555,48 and for the value added to the raw material of banana chips, 232.555.48 divided by 100 bananas the result is 2,325,55, meaning that each banana that is processed into banana chips can give the addition of value of 2,325,55

Tingkat Kepuasan Konsumen Restoran Pondok Hijau Kota Manado

This study aims to measure the level of customer satisfaction of green cottage restaurant viewed from the aspect of product, price, place, promotion and service. This research was conducted from February to April 2017, using primary and secondary data with sampling technique of accidental sampling method and respondents were 96 people. The method of analysis used is descriptive data analysis depicting Level of Consumer Satisfaction at Restaurant Pondok Hijau Manado City. To measure the Level of Consumer Satisfaction at Restaurant Pondok Hijau Manado City, use the Likert Scale. The result of the research showed that the perception index of customer satisfaction to the service of distribution for credit of grassroot business at Bank BRI Unit Tomohon Utara Tomoho City, Consumer Satisfaction Level of Pondok Hijau Restaurant in Manado was 76.64% and classified as Very Satisfied (SP)

Ferrimagnetic large single domain iron oxide nanoparticles for hyperthermia applications

This paper describes the preparation and obtained magnetic properties of large single domain iron oxide nanoparticles. Such ferrimagnetic particles are particularly interesting for diagnostic and therapeutic applications in medicine or (bio)technology. The particles were prepared by a modified oxidation method of non-magnetic precursors following the green rust synthesis and characterized regarding their structural and magnetic properties. For increasing preparation temperatures (5 to 85 °C), an increasing particle size in the range of 30 to 60 nm is observed. Magnetic measurements confirm a single domain ferrimagnetic behavior with a mean saturation magnetization of ca. 90 Am2/kg and a size-dependent coercivity in the range of 6 to 15 kA/m. The samples show a specific absorption rate (SAR) of up to 600 W/g, which is promising for magnetic hyperthermia application. For particle preparation temperatures above 45 °C, a non-magnetic impurity phase occurs besides the magnetic iron oxides that results in a reduced net saturation magnetization

RANGE OF MOTION AND STRETCH TOLERANCE AFTER ECCENTRIC STRENGTH TRAINING

The purpose of this study was to examine whether eccentric strength training alone and eccentric strength training combined with flexibility training of hamstring muscles can alter the maximum range of motion (ROM) and the stretch tolerance (ST) in the human hamstring muscles. Thirteen male (physical education students) performed strength eccentric training (Ecc) on one leg and eccentric and flexibility training (Ecc_F) on their other leg for 6 weeks; nine other subjects, not involved in any of these exercise performed served as a control group (CON). Strength and flexibility tests were administered before and after the training period. After 6 weeks of training, a significant difference between pretest and posttest was found for the one maximum repetition (1- RM) test on the Ecc and Ecc_F (

THE CHRONIC EFFECT OF STRENGTH AND FLEXIBILITY TRAINING ON STIFFNESS AND RANGE OF MOTION

Twelve male subjects were in the training group (T) who performed concentric strength training (CON) on one side and concentric plus flexibility training (CON_F) on the other side; other 10 subjects served as a control (C). A strength and stretch tests were administered before and after the training period. After 6 weeks of training a significant difference between pre and posttest was found for the 1 repetition maximum (1RM) test on T group. The ROM increased significantly only in CONC_F group. No differences between groups or time existed was found for stiffness. Concentric training was able to enhance strength without any alterations in the stiffness of muscle-tendon unit (MTU). The concentric training combined with flexibility training was able to increase strength and ROM without any augmentation in stiffness

CINEMATIC ANALYSIS DURING A KICK OF TAEKWONDO AFTER PASSIVE STATIC STRETCHING EXERCISE

The purpose of this study was to investigate if the range of motion (ROM) of knee extension during a Taekwondo kick could be influenced by a single section of passive static stretching. Black belt Taekwondo recreational athletes (n=12) with no recent injury of the lower limbs were submitted to passive static stretching. The knee extension ROM during the kick and the passive static ROM of the hamstring muscle were analysed before and after the stretching. The stretching caused an increase in joint ROM, but did not result in differences of the knee extension ROM during the Taekwondo kick

A new "extreme" type of mantis shrimp larva

Mantis shrimps are prominent predatory crustaceans. Their larvae, although morphologically very differently-appearing from their adult counterparts, are already predators;yet, unlike the adults they are not benthic. Instead they are part of the plankton preying on other planktic organisms. Similar to some types of lobsters and crab-like crustaceans the planktic larvae of mantis shrimps can grow quite large, reaching into the centimeter range. Nonetheless, our knowledge on mantis shrimp larvae is still rather limited. Recently new types of giant mantis shrimp larvae with "extreme morphologies" have been reported. Here we describe another type that qualifies to be called "extreme". Comparative measurements of certain morphological structures on selected known larvae support the exceptionality of the new specimen. It differs in several aspects from the original four types of extreme mantis shrimp larvae described by C. Haug et al. (2016). With this fifth type we expand the known morphological diversity of mantis shrimp larvae and also contribute to our still very incomplete, although growing, knowledge of this life phase

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

This research article published by MDPI, 2022Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile com pounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices