Mengajak Masyarakat Ikut Aktif dalam Kampanye Friendly Bandung Melalui Instalasi Interaktif

Friendly Bandung is an international city branding campaign which developed within different aspect and promoted by creative community in Bandung city. This campaign was initiated because the government's facility has not used effectively by many of pedestrian yet. The increased use of crossing bridge was one alternative way to support the convenience for both pedestrian and the rest of road users. Interactive installation has a potency to persuade pedestrian in using crossing government facilitation as it fits the open minded and friendly characters of Bandung's people. This study collected data through literature study, observation and interview. Moreover, this study also connected the phenomena with several theories such as fun theory and the concept of interaction. The interactive installation could become a pioneer of the safety, security and smooth traffic flow by persuade pedestrian to use crossing bridge

Pameran Cinemagraph “Turun Sintren”

Kebudayaan merupakan identitas dari sebuah masyarakat. Kesenian Sintren merupakan bagian dari kebudayaan Cirebon di daerah pesisir utara Jawa, Indonesia. Penari Sintren berkacamata hitam dan wewangian dari asap kemenyan merupakan salah satu bentuk hiburan rakyat Cirebon. Terkait dengan pengaruh Sunan Gunung Jati, masyarakat Cirebon masih terikat pada hal hal yang berbau mistis. Kurangnya wawasan masyarakat umum akan kesenian ini membuat Sintren Cirebon membutuhkan sebuah sarana untuk kembali dikenal. Perancangan pameran cinemagraph “Turun Sintren” ditujukan kepada remaja akhir dan dewasa muda yang senang mengunjungi mall. Mall merupakan sebuah ruang publik dimana terjadi interaksi didalamnya. Perancangan pameran “Turun Sintren” terbagi dalam dua tahap; perancangan cinemagraph dan pameran. Pameran ditata sedemikian rupa untuk mendukung pensuasanaan dari seri cinemagraph yang dibuat. Dalam bentuk pameran cinemagraph di kawasan mall, dengan otomatis akan terjadi interaksi antara audience dan Sintren

Perancangan Website Interaktif Pendidikan Pajak Untuk Dewasa Muda Berjudul "Taxove"

Pajak adalah hal yang penting dan wajib dalam kegiatan bernegara. Pajak dikategorikan sebagai partisipasi dan kontribusi langsung masyarakat terhadap negara. Kesalahan perpajakan yang terdahulu membuat masyarakat Indonesia kehilangan kepercayaannya. Masyarakat berujung pada sikap apatis, membuat jarak antara pemerintahan dengan masyarakat. Kini pihak perpajakan sudah memulai USAha untuk memulihkan kualitas dalam servis perpajakan, tetapi masyarakat yang sudah terlanjur apatis memiliki perspektif negatif terhadap pajak. Masyarakat tidak mengerti apa guna dan apa manfaat pajak, sehingga berujung tidak peduli. Pengetahuan dan informasi yang disediakan pemerintah pun tidak cukup tepat. Maka penelitian ini merupakan jembatan antara masyarakat dan perpajakan, bertujuan membuat website interaktif berisi informasi perpajakan untuk masyarakat, khususnya dewasa muda yang masih awam mengenai pajak. Website ini diharapkan mampu meningkatkan pngetahuan masyarakat terhadap pajak, merubah masyarakat yang apatis menjadi kritis. Karena konsep dari pemerintahan Indonesia berdasarkan pada demokrasi; dari rakyat untuk rakyat oleh rakyat maka kontrol pemerintahan berada sepenuhnya di tangan masyarakat

Makna Filosofis Tari Topeng Cirebon Menggunakan Eksplorasi Visual dalam Video Mapping Performance

Semakin berkembangnya era globalisasi, eksistensi kesenian Indonesia semakin pudar meskipun kesenian Indonesia kaya akan makna dan sejarah.Tari Topeng Cirebon merupakan salah satu kesenian asli Indonesia yang perlu dilestarikan karena tarian ini mengandung pesan moral yang dapatditerapkan di kehidupan sehari-hari. Di zaman dimana teknologi telah berkembang dengan pesat ini, kesenian tradisional dapat menggunakanperpaduan teknologi untuk menciptakan pelestarian budaya yang inovatif dan modern. Video Mapping merupakan salah satu media yang tergolongbaru dan berkembang. Kehadirannya dapat membantu melestarikan Tari Topeng Cirebon dengan perpaduan yang melahirkan sebuah video mappingperformance

Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products

Diversity and technological potential of lactic acid bacteria of wheat flours

Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g 1. Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella. Weissella cibaria, Lactobacillus plantarum, Leuconostoc pseudomesenteroides and Leuconostoc citreum were the most prevalent species. The strains were not geographically related. Denaturing gradient gel electrophoresis (DGGE) analysis of total DNA of flour was used to provide a more complete understanding of the LAB population; it confirmed the presence of species identified with the culturedependent approach, but did not reveal the presence of any additional LAB species. Finally, the technological characteristics (acidifying capacity, antimicrobial production, proteolytic activity, organic acid, and volatile organic compound generation) of the 50 LAB strains were investigated. Eleven strains were selected for future in situ applications

Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads

The present study hypothesizes that raw materials used in bread making can transfer antibiotic resistance genes (ARGs) to processed breads. Four types of flour and four types of semolina were purchased from supermarkets and inoculated with a commercial dried sourdough starter to make breads. The microbiological characteristics of all raw materials and fermented doughs were investigated. The levels of yeasts and lactic acid bacteria (LAB) increased up to 107 CFU/g. The values of pH decreased to 4.54–4.86 while total titratable acidity increased inversely. All unprocessed and processed samples, including breads, were analyzed by a molecular approach to detect bacterial and fungal DNAs and 17 antibiotic resistance genes for penicillins, macrolides, tetracyclines, and chloramphenicol. Illumina technology showed that the operational taxonomy units (OTUs) identified from unprocessed wheat milling products, fermented doughs, and baked products mainly belonged to Acetobacteraceae. Enterococci were present in all doughs. After baking, the relative abundance (RA)% of Enterococcus and Acetobacteraceae decreased. The DNA analyzed for fungal composition showed that Kazachstania humilis dominated dried sourdough starter and doughs, and its OTUs were also detected at high RA% in baked products. The search for ARGs revealed that all samples analyzed did not show resistance to penicillins, chloramphenicol, and macrolides. However, three of the semolinas included in this study (S1, S3 and S4) and the corresponding doughs (SD1, SD3 and SD4) were positive for tet(A) and tet(B) resistance genes. This work indicated that breads have a limited role in the dissemination of ARG

Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads

The present study hypothesizes that raw materials used in bread making can transfer antibiotic resistance genes (ARGs) to processed breads. Four types of flour and four types of semolina were purchased from supermarkets and inoculated with a commercial dried sourdough starter to make breads. The microbiological characteristics of all raw materials and fermented doughs were investigated. The levels of yeasts and lactic acid bacteria (LAB) increased up to 107 CFU/g. The values of pH decreased to 4.54–4.86 while total titratable acidity increased inversely. All unprocessed and processed samples, including breads, were analyzed by a molecular approach to detect bacterial and fungal DNAs and 17 antibiotic resistance genes for penicillins, macrolides, tetracyclines, and chloramphenicol. Illumina technology showed that the operational taxonomy units (OTUs) identified from unprocessed wheat milling products, fermented doughs, and baked products mainly belonged to Acetobacteraceae. Enterococci were present in all doughs. After baking, the relative abundance (RA)% of Enterococcus and Acetobacteraceae decreased. The DNA analyzed for fungal composition showed that Kazachstania humilis dominated dried sourdough starter and doughs, and its OTUs were also detected at high RA% in baked products. The search for ARGs revealed that all samples analyzed did not show resistance to penicillins, chloramphenicol, and macrolides. However, three of the semolinas included in this study (S1, S3 and S4) and the corresponding doughs (SD1, SD3 and SD4) were positive for tet(A) and tet(B) resistance genes. This work indicated that breads have a limited role in the dissemination of ARGs

Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)

The main aim of this research was to investigate the biopreservative effects of lemon essential oil (EO) micro-emulsions on salted sardines. The experimental design included two experimental trials, SR1 and SR2 carried out with 25 ml of lemon EO micro-emulsion at 0.3 and 1.0% (v/v), respectively, and a control trial performed without EO addition. Chemical analyses on salted sardines inoculated with the EOs clearly showed a substantial persistence of several volatile organic compounds (VOCs) belonging to groups of monoterpene hydrocarbons, oxygenated monoterpenes and sesquiterpene hydrocarbons derived from EOs during the entire period of ripening. In particular, the molecules mostly represented were limonene, p-cymene and β-pinene. Immediately after the addition of EOs, the concentrations of all microbial groups decreased. The presence of Enterobacteriaceae, staphylococci and rod lactic acid bacteria (LAB) observed in the trials SR1 and SR2 was significantly lower than that registered for the control trial during the entire period of monitoring. Furthermore, the addition of EOs determined a lower accumulation of histamine in sardines compared to those of the control trial. The highest scores of sensory evaluation were registered for flavour and overall acceptability of the experimental trials in presence of EOs. On the basis of the increasing interest toward novel food preservatives, we conclude that the use of EOs to produce salted fishes represents a valid strategy to improve safety and sensory characteristics of salted sardines. This work has also economic implications, since the flavour improvement due to the addition of lemon EOs might increase the consumption of sardines by regular and new consumers