Pengaruh Atribut Halal Terhadap Keputusan Pembelian Kosmetik Wardah: (Survey Pada Karyawan PT. Barclay Products Jakarta)

This study aims to determine the effect of the Halal attribute on purchasing decisions for Wardah cosmetics on employees of PT. Barclay Products Jakarta. In the midst of consumers' concerns over the ingredients in cosmetic products, Wardah is here to prioritize natural and halal ingredients as their advantages. This type of research is field research (field research), namely direct observation of the object under study in order to obtain relevant data. Data collection techniques are by distributing questionnaires and interviews. The data analysis technique used is descriptive and quantitative. Primary data were obtained from a questionnaire/list of statements and processed using SPSS 18.0. The results showed that the Halal Attribute had a significant effect on Purchase Decisions with an affect value of 43.2%. Suggestions in this research are that companies should still include halal attributes on all their products and add halal label inclusion for products that have not received a halal label through LPPOM MUI and health expert

Determination Of Toxicity Of Chopped Meat-based Semi-products In Vivo

At solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and food value of proteins of these cultures are most close to animal proteins – of meat, fish and also milk. Among the essential quantity of vegetable raw material that contains protein (33 - 50 %), the special place is occupied by lupine, characterized as an important reserve of high-quality protein substances at the World congress in 1991 in the USA [1].There were elaborated certain recipes of meat chopped semi-products, based on beef that contains 5 %, 10 %, 15 % of lupine flour and 0,5 % of elecampane root powder.There were carried out the studies on the determination of toxicity of functional raw material and cutlets with 10 % content of lupine flour and 0,5 % of elecampane on white mice organisms. There were used methods, based on toxic substances extraction from forages and peeled gains under condition of the intra-stomach administration and cutlets feed during 10 days. Blood was taken for hematological studies in mice, fed by functional cutlets.It was proved, that these products have no toxic influence on organisms. At the pathoanatomical dissection, any macroscopic changes in tissues were not revealed, blood hematological results are within norm.The best sample № 2 with 10 % content of lupine flour and 0,5 % of elecampane was determined by the gustatory method.It was determined, that functional meat chopped semi-product may be included in the ration for the sound, treating-prophylactic nutrition

ELABORATION OF PRODUCTION TECHNOLOGY OF SEMI-SMOKED SAUSAGES USING LENTIL FLOUR, THYME AND JUNIPER

The complex studies of chemical and biochemical composition of the vegetable raw material were carried out; their influence on technological parameters and microstructure of forcemeat of semi-smoked sausages was detected to prove the expedience of using the spicy-aromatic plants in the production technology of semi-smoked sausages. Antioxidant properties of thyme and juniper were studied. The quality and safety of the new types of semi-smoked sausages were proved on the base of their study by organoleptic, physical-chemical, structural-mechanic, microbiological parameters. On the base of received results it was persuasively proved the expedience of using the flour of germinated and non-germinated lentil in combination with the meat raw material, especially with chicken, spicy-aromatic plants in composition of semi-smoked sausages, because it favors the improvement of their biological value. Thyme and juniper decelerate the intensity of hydrolysis products creation by 2 % and peroxide creation in the average by 12 % in the studied samples comparing with control. It was determined the maximal storage life of the new types of semi-smoked sausages that is 15 days at temperature 6±2 °С

TOXIC ELEMENTS IN LENTIL, THYME AND JUNIPER IN THE COMPOSITION OF SEMI-SMOKED SAUSAGES USING THE METHOD OF ATOMIC-ABSORPTION SPECTROMETRY WITH ATOMIZATION IN FLAME

Studies have been conducted into the content of toxic elements in sprouted and unsprouted lentils, juniper fruits and thyme herb, manufactured samples of semi-smoked sausages whose formulation contained the specified ingredients. The samples were prepared for conducting the study. Measuring the mass fraction of heavy metals is based on the selective absorption of electromagnetic radiation of a certain frequency by atoms of substance in a free state. Metal mass fraction in the mineralizate of a sample of food products was calculated by the calibration dependence of absorption magnitude on mass concentration of the metal. Measurement of copper and zinc mass fractions involved an atomization technique in the air-acetylene flame, with a burner heated to a temperature of around 3000 °C; their content was determined by the magnitude of radiation resonance absorption at analytical wavelength corresponding to the examined metal. It was determined that the investigated vegetable raw materials and semi-smoked sausages did not contain toxic elements that exceeded the standard

Визначення впливу люпинового борошна і дивосилу на перебіг процесів обміну в організмі

The authors carried out research on white mice into toxicity of lupin flour, inula root and functional cutlets containing 5 %, 10 %, 15 % of lupin flour with the replacement of meat share and 0.5 % of inula as a spicy-aromatic additive. Toxicity of lupin flour, inula and functional cutlets was determined under conditions of intragastrical introduction of 0.5 ml of the extract. Toxicity of the finished 10 % functional cutlets was studied under conditions of feeding white mice on them as the main feed for 10 days. Blood sampling was conducted in the control and experimental groups of mice for hematologic research.It was found that lupin flour and inula do not cause catarrhal or hemorrhagic inflammation of gastrointestinal tract and the death of mice, therefore, they are non-toxic. While feeding mice on cutlets with 10 % content of lupin flour and 0.5 % of inula, it was established that during pathoanatomical dissection, macroscopic changes in the organs and tissues were not found, p<0.05, which is within the normal range. Therefore, this product is non-toxic and it can be included in the diet of peopleНа белых мышах проведено изучение токсичности люпиновой муки, корня девясила и функциональных котлет. Доказано, что люпиновая мука и девясил не вызывают катарального или геморрагического воспаления желудочно-кишечного тракта и гибель мышей, поэтому являются нетоксичными. При скармливании мышам котлет с 10 % содержанием люпиновой муки и 0,5 % девясила установлено, что при патологоанатомическом вскрытии макроскопических изменений в органах и тканях не обнаружено. Масса органов (р<0,05) находится в пределах нормы и подтверждает, что данный продукт можно включать в рацион питания людейНа білих мишах проведено вивчення токсичності люпинового борошна, кореня дивосилу та функціональних котлет. Досліджено, що люпинове борошно та дивосил не викликають катарального або геморагічного запалення шлунково-кишкового тракту та загибель мишей, отож є нетоксичні. При згодовуванні мишам котлет з 10 % вмістом люпинового борошна та 0,5 % дивосилу встановлено, що при патологоанатомічному розтині макроскопічних змін в органах і тканинах не виявлено. Маса органів (р<0,05) є в межах норми та підтверджує, що даний продукт можна включати в раціон харчування люде

Вплив поверхнево-активних речовин на інтенсифікацію екстрагування при зміні гідродинамічних показників технології органопрепаратів

An influence of surface-active substances (SAS) on the change of physical characteristics of extractants of the group of organic preparations (chonsorid, heparin, and ronidase) was studied. Authors established rational concentrations of SAS in extractants, at which the minimum of coefficient of surface tension and the decrease in coefficient of dynamic viscosity are reached. For the solution of extractant of chonsurid – SAS butanol in the concentration of 0,05–0,06 % by weight, of heparin – butanol in the concentration of 0,5–0,6 % by weight, of ronidase – butanol in the concentration of 0,45–0,6 % by weight.Mean values of a near–surface laminar layer were established with the help of theoretical calculations, namely: for heparin – 1 mm, for chonsurid – 3 mm, for ronidase – 1 mm. Kinetics of extracting demonstrated an increase in the amount of the mass of extract when using extractants with SAS: for chonsurid – by 1,4 times, for heparin – by 1,7 times, for ronidase – by 1,9 times. Mathematical calculations proved a change in the similarity numbers under the influence of the surfactants, the Archimedean, Euler and Reynolds numbers were calculated and their values were compared. The Archimedean number changes its value for the extractants of chonsurid from 1028 to 10028, for those of heparin – from 3463 to 5910, for those of ronidase – from 990 to 6236. The value of the Reynolds number changes with the use of industrial extractants and the proposed extractants with the addition of SAS for chonsurid – from 18,6 to 91,6, for heparin – from 34,8 to 265, for ronidase – from 17,5 to 65,1. The Euler number with the use of industrial extractants for chonsurid is 170, for heparin – 92,2, for ronidase – 69,9, and when using the proposed extractants with the addition of SAS, it is: 37,5; 11,3; 12, respectively.Authors assessed hydrodynamic situation on the border of the contact “solid body – liquid” using the ratio of forces of surface tension to inertial forces on the basis of dimensionless set – surface number. Surface number changes its value when using industrial extractants and the proposed extractants with the addition of SAS for chonsurid from 2295 to 2164, for heparin from 530 to 346, for ronidase from 4641 to 197.The expediency of applying surface number was proved.Исследовано влияние поверхностно-активных веществ (ПАВ) на изменение физических характеристик екстрагентов группы органопрепаратов (хонсурида, гепарина, ронидазы). Установлены рациональные концентрации ПАВ в екстрагентах, при которых достигается минимум коэффициента поверхностного натяжения и уменьшение динамического коэффициента вязкости. Вычислены средние толщины приповерхностного ламинарного слоя. Исследованиями кинетики екстрагирования подтверждено увеличение выхода экстракта при применении ПАВ в экстрагента. Доказана целесообразность использования поверхностного числаДосліджено вплив поверхнево-активних речовин (ПАР) на зміну фізичних характеристик екстрагентів групи органопрепаратів (хонсуриду, гепарину, ронідази). Встановлені раціональні концентрації ПАР в екстрагентах, за яких досягається мінімум коефіцієнта поверхневого натягу та зменшення динамічного коефіцієнта в’язкості. Обчислені середні товщини приповерхневого ламінарного шару. Дослідженнями кінетики екстрагування підтверджено збільшення виходу екстракту при застосуванні ПАР у екстрагентах. Доведено доцільність використання поверхневого числ

Дослідження токсичних елементів та радіонуклідів у напівкопчених ковбасах, виготовлених з використанням сочевиці, чебрецю та ялівцю

The study determines toxic elements by methods of atomic absorption spectrometry with atomisation in a flame in terms of the colorimetric atomic absorption method. The values of specific activity and volumetric activity of γ-emitting radionuclides are found in sausages using the means of computer technology. The purpose of the research is to determine the safety of semi-smoked sausages made with the use of beef, poultry, lentils, thyme, and juniper as to the content of toxic elements and radionuclides by using techniques developed by Lviv Oblast State Laboratory of the State Consumer Protection Service in Lviv Oblast. A detailed description of the process of conducting research on the sausages is given in the article.Semi-smoked sausages of modified recipes, namely using beef, poultry, lentils, thyme, and juniper, were investigated according to the methodology developed by Lviv Oblast State Laboratory of the State Consumer Protection Service in Lviv Oblast, using the atomic absorption spectrometry method applying Varian AA240FS Atomic Absorption Spectrophotometer (Agilent Technologies, USA) and Shimadzu AAS-6300 Atomic Absorption Spectrophotometer (Shimadzu, Japan). The use of the developed techniques and this equipment made it possible to determine the contents of lead, cadmium, mercury, arsenic, copper, zinc, and radionuclides and to confirm conformity of the sausages according to these parameters to the requirements of DSTU 4435:2005. Semi-smoked sausages. The research results allowed registering the technical specifications and technological instructions for the semi-smoked sausages Osoblyva Simeyna, Osoblyva Simeyna Spiced, Osoblyva Sambirska, Osoblyva Sambirska Spiced, Osoblyva Stryiska, and Osoblyva Stryiska Spiced.Рассмотрены определения токсичных элементов методами атомно-абсорбционной спектрометрии с атомизацией в пламени, колориметрическим атомно-абсорбционным методом. Проведено определение значениях объемной активности g-излучающих радионуклидов в полукопченых колбасах с использованием мяса птицы, чечевицы, чабреца и можжевельника. Результатами исследования установлено, что по содержанию токсичных элементов и радионуклидов разработанные колбасы соответствуют требованиям действующей нормативно-технической документации УкраиныРозглянуто визначення токсичних елементів методами атомно-абсорбційної спектрометрії з атомізацією у полум’ї, колориметричним атомно-абсорбційним методом. Проведено визначення значень питомої об'ємної активності g-випромінюючих радіонуклідів у напівкопчених ковбасах з використанням м’яса птиці, сочевиці, чебрецю та ялівцю. Результатами дослідження встановлено, що за вмістом токсичних елементів та радіонуклідів розроблені напівкопчені ковбаси відповідають вимогам чинної нормативно-технічної документації Україн

Мікроструктурні дослідження удосконалених м’ясних посічених напівфабрикатів

In many countries of the world, including in Ukraine, there is insufficient provision of the population with protein foods. So, the deficit of protein in the diet of the population of Ukraine is at least 25 %. Dishes made from chopped meat cutlets for energy value is necessary for human nutrition. However, at present, close attention is paid to the principles of healthy nutrition based on a balanced food composition, the presence in it of all the substances and elements necessary for maintaining the health and vitality of the body. Therefore, it is proposed to introduce into the meat cut semi-finished products the powder of the elecampane root and the white lupine flour. Essential oil of a complex composition (lactones, alantol and proazulen) contains in the rhizomes and roots of elecampane. In addition to essential oil, inulin is found (up to 44 %), inulinen, pseudoinulin, acetic and benzoic acids. And also elecampane stimulates the reproduction of the population of the necessary bifidobacteria in the large intestine. Lupine flour is rich in proteins and dietary fiber.Improved ground beef with replace 5 %, 10 %, 15 % of the meat portion of lupine flour and the addition of 0.5 % of elecampane root powder and a control sample of ground beef are considered. For microscopic examination, the material of the minced meat is labeled and fixed in a 10 % neutral formalin solution. On the sledge microtome, sections 0.5–1 cm thick are made dyed with hematoxylin and eosin – periodic acid Schiff reaction.Histological studies have shown for the periodic acid Schiff reaction the content of meat and vegetable parts in the developed semi-finished product. By hematoxylin and eosin, the percentage composition of the minced meat is determined. So, thanks to the development of functional meat chopped products, it is possible to achieve health-rational nutrition. The introduction of the elecampane root helps restore the strength and health of people, and lupine flour allows the product to be enriched with proteins.Рассмотрены усовершенствованные говяжьи фарши с заменой 5 %, 10 %, 15 % мясной доли на люпиновую муку с добавлением 0,5 % порошка корня девясила, как пряно-ароматического сырья и контрольный образец говяжьего фарша. Гистологические исследования показали за ШИК реакцией содержание в мясных разработанных полуфабрикатах мясной и растительной части. По гематоксилину и эозину определили процентный состав фарша.Розглянуто удосконалені фарші яловичі з заміною 5 %, 10 %, 15 % м’ясної частки на люпинове борошно з додаванням 0,5 % порошку кореня дивосилу, як пряно-ароматичної сировини та контрольний зразок яловичого фаршу. Гістологічні дослідження показали за ШИК реакцією вміст у м’ясних розроблених напівфабрикатах м’ясної та рослинної частин. За гематоксиліном та еозином визначили відсотковий склад фаршів.

Мікроструктурні дослідження удосконалених м’ясних посічених напівфабрикатів

In many countries of the world, including in Ukraine, there is insufficient provision of the population with protein foods. So, the deficit of protein in the diet of the population of Ukraine is at least 25 %. Dishes made from chopped meat cutlets for energy value is necessary for human nutrition. However, at present, close attention is paid to the principles of healthy nutrition based on a balanced food composition, the presence in it of all the substances and elements necessary for maintaining the health and vitality of the body. Therefore, it is proposed to introduce into the meat cut semi-finished products the powder of the elecampane root and the white lupine flour. Essential oil of a complex composition (lactones, alantol and proazulen) contains in the rhizomes and roots of elecampane. In addition to essential oil, inulin is found (up to 44 %), inulinen, pseudoinulin, acetic and benzoic acids. And also elecampane stimulates the reproduction of the population of the necessary bifidobacteria in the large intestine. Lupine flour is rich in proteins and dietary fiber.Improved ground beef with replace 5 %, 10 %, 15 % of the meat portion of lupine flour and the addition of 0.5 % of elecampane root powder and a control sample of ground beef are considered. For microscopic examination, the material of the minced meat is labeled and fixed in a 10 % neutral formalin solution. On the sledge microtome, sections 0.5–1 cm thick are made dyed with hematoxylin and eosin – periodic acid Schiff reaction.Histological studies have shown for the periodic acid Schiff reaction the content of meat and vegetable parts in the developed semi-finished product. By hematoxylin and eosin, the percentage composition of the minced meat is determined. So, thanks to the development of functional meat chopped products, it is possible to achieve health-rational nutrition. The introduction of the elecampane root helps restore the strength and health of people, and lupine flour allows the product to be enriched with proteins.Рассмотрены усовершенствованные говяжьи фарши с заменой 5 %, 10 %, 15 % мясной доли на люпиновую муку с добавлением 0,5 % порошка корня девясила, как пряно-ароматического сырья и контрольный образец говяжьего фарша. Гистологические исследования показали за ШИК реакцией содержание в мясных разработанных полуфабрикатах мясной и растительной части. По гематоксилину и эозину определили процентный состав фарша.Розглянуто удосконалені фарші яловичі з заміною 5 %, 10 %, 15 % м’ясної частки на люпинове борошно з додаванням 0,5 % порошку кореня дивосилу, як пряно-ароматичної сировини та контрольний зразок яловичого фаршу. Гістологічні дослідження показали за ШИК реакцією вміст у м’ясних розроблених напівфабрикатах м’ясної та рослинної частин. За гематоксиліном та еозином визначили відсотковий склад фаршів.

Microstructural Studies of Improved Meat Chopped Semi-finished Products

In many countries of the world, including in Ukraine, there is insufficient provision of the population with protein foods. So, the deficit of protein in the diet of the population of Ukraine is at least 25 %. Dishes made from chopped meat cutlets for energy value is necessary for human nutrition. However, at present, close attention is paid to the principles of healthy nutrition based on a balanced food composition, the presence in it of all the substances and elements necessary for maintaining the health and vitality of the body. Therefore, it is proposed to introduce into the meat cut semi-finished products the powder of the elecampane root and the white lupine flour. Essential oil of a complex composition (lactones, alantol and proazulen) contains in the rhizomes and roots of elecampane. In addition to essential oil, inulin is found (up to 44 %), inulinen, pseudoinulin, acetic and benzoic acids. And also elecampane stimulates the reproduction of the population of the necessary bifidobacteria in the large intestine. Lupine flour is rich in proteins and dietary fiber.Improved ground beef with replace 5 %, 10 %, 15 % of the meat portion of lupine flour and the addition of 0.5 % of elecampane root powder and a control sample of ground beef are considered. For microscopic examination, the material of the minced meat is labeled and fixed in a 10 % neutral formalin solution. On the sledge microtome, sections 0.5–1 cm thick are made dyed with hematoxylin and eosin – periodic acid Schiff reaction.Histological studies have shown for the periodic acid Schiff reaction the content of meat and vegetable parts in the developed semi-finished product. By hematoxylin and eosin, the percentage composition of the minced meat is determined. So, thanks to the development of functional meat chopped products, it is possible to achieve health-rational nutrition. The introduction of the elecampane root helps restore the strength and health of people, and lupine flour allows the product to be enriched with proteins