This study entitled "PROUK EFFECT OF INNOVATION, QUALITY OF

HUMAN RESOURCES, BUSINESS NETWORKING, AND CHARACTERISTICS

OF ENTREPRENEURIAL DEVELOPMENT". The purpose of this study was to

examine the variables that mempengruhi Batik UMKM development. This

research is the development of UMKM dependent variable Batik Kampung

Ngasem Yogyakarta and the independent variable is the effect of product

innovation, quality of human resources, business network and entrepreneurial

characteristics. The sample used in this study were 33 respondents by purposive

sampling method. Ii research data using questionnaires.

The results of this study showed that the product innovation, quality of human

resources da characteristics of entrepreneurial influence on the development of

UMKM in Batik Kampung Ngasem DIY. While the business network has no effect

on the development of UMKM in Batik Kampung Ngasem DIY. Test F shows that

product innovation, quality resources, business networks, and the characteristics

of influential entrepreneurs together to permbangan UMKM in Batik Kampung

Ngasem Yogyakarata Special Region

Autio, Karin

Poutanen, Kaisa

Salmenkallio-Marttila, Marjatta

Suortti, Tapani

The aim of our study was to analyze aggregation behaviour of oat beta-glucan molecules by measuring pH effects on viscosity of beta-glucan solutions. Commercial oat bran concentrate (Natureal OBC native, Suomen Viljava Oy, Helsinki, Finland) was used as raw material to isolate high molecular weight beta-glucan by acid extraction (Suortti et al. 2003). HPLC-SEC was used for analysis of the molecular weight of the isolated beta-glucan (Suortti 1993). The viscosities of beta-glucan solutions at different pH were measured at shear rates 16.4 - 157 1/s (Autio et al. 1992). The extraction of oat bran at low pH gave beta-glucan solutions where no other polymeric compounds could be detected. The molecular weight of beta-glucan was similar to highest molecular weights reported thus indicating that no molecular weight reduction had occurred during the isolation procedure. The molecular weight of the peak representing beta-glucan was 1.8-1.4*106 with polydispersity ranging from 1.3-1.5 in all the samples. Lichenase hydrolysis of the acid extracted beta-glucan showed that the preparation was pure from other polysaccharides. Viscosity of beta-glucan at pH 2 was high. When the pH was adjusted to pH 6 viscosity was decreased by about 20%. When the pH was adjusted to pH 12 the viscosity of the solution was highly decreased, but adjustment of pH back to pH 6 partly restored the viscosity. However, the level was much lower than in the sample where pH was adjusted directly to pH 6 without going by pH 12. The results show that only the change of pH to highly alkaline region reduces viscosity of beta-glucan. As this phenomenon is partly reversible the conclusion is that beta-glucan is extracted as a network where beta-glucan molecules have a strong interaction with each other. Under alkaline conditions this network is dispersed because of the ionization of the hydroxyl groups. The molecular weight of beta-glucan is not affected during this change. Autio et al. 1992. Food Hydrocolloids 5: 513-522; Suortti, T. 1993. Journal of Chromatography 632: 105-110. Suortti et al. 2003. AACC Annual Meeting. Portland, OR, 28 Sept. - 1 Oct. 2003, 109

VTT Research System

Effect of pH on viscosity of oat beta-glucan

Mrs, Nabella

Winarso, Beni Suhendra

Universitas Ahmad Dahlan Repository