Jelajahi seluruh publikasi yang tersedia.
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.
Penelitian ini bertujuan untuk menguji pengaruh perputaran kas terhadap profitabilitas pada perusahaan sub sektor makanan dan minuman yang terdaftar di Bursa Efek Indonesia (BEI) periode 2019-2020. Sampel penelitian terdiri atas 16 perusahaan yang dipilih secara purposive sampling. Data laporan keuangan diperoleh dari www.idx.co.id Bursa Efek Indonesia (BEI). Metode penelitian yang digunakan xv adalah metode deskriftip verifikatif dan teknik analisis regresi linier dengan alat bantu aplikasi SPSS (Statistical Product and Service Solutions). Hasil penelitian ini menunjukkan bahwa perputaran kas tidak berpengaruh terhadap profitabilitas. Nilai adjusted R square sebesar 0,03 yang menunjukkan bahwa variabel independen yaitu perputaran kas, dapat menjelaskan variabel dependen yaitu profitabilitas sebesar 3% dan sisanya 97% dipengaruhi oleh faktor lain yang tidak diikutsertakan dalam model.
ABSTRACT This thesis is under the title “An Analysis of Code Mixing in Junk Food and Soft Drink advertisement on Television”. Research problem in this thesis are What are the types of code mixing used in junk food and soft drink advertisement on Television and What are the function of code mixing used in junk food and soft drink advertisement on Television. The aims of this study are to know the types of code mixing and to describe the functions of code mixing in junk food and soft drink advertisement on television. The method used in this study is descriptive qualitative. The data of this study were 25 advertisements found in RCTI station program television during the research from 10 – 22 May 2021. The data were analyzed by using theory suggested by Suwito (Inner Code Mixing and Outer Code mixing) and the function of code mixing according to Hoffman (Talking about particular topic, Being emphatic about something, Interjection, Repetition, Expressing group identity, Intention of clarifying the speech content for interlocutor and Quoting somebody else. Based on data analysis, from 25 advertisements it was found in junk food advertisements in inner code mixing did find the advertisement used code mixing while in junk food advertisement found 12 advertisements used outer code mixing. Based on Hoffman theory’s there are seven of functions of code mixing but in this research found six functions. The functions are: Talking about particular topic 10 advertisements, Being emphatic about something 2 advertisements , Interjection 4 advertisements , Repetition 6 advertisements, Intention of clarifying the speech content for interlocutor 6 advertisements and Quoting somebody else 2 advertisements.
ARDITUS BAROS (15390060). Suitability Study of Good Manufacturing Practices and Standard Sanitation Operational Procedures on the Production of Iodized Salt at Cv. Raja Baru Kupang City: (UMBU PL DAWA S.Pi, M.Sc Advisor I and YUNIALDI H. TEFFU, S.Pi, M.Si Advisor II) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Artha Wacana Christian University Kupang. Province of East Nusa Tenggara (ENT) is one of the provinces that has potential to develop districes very large salt pond business. Salt ponds in ENT in 2016/2017 recorded 10 out form 23 districts and cities having a land area of 343.6 ha with annual production reaching 8,945.78 tonnes so that in 1 year can produce for 2 ha of land can only produce around 26 tonnes of salt. This number shows that it has not been maximal in describing salt production in ENT (Anonymous, 2017). Salt is one of the necessities that is a complement to food needs and as a source of electrolytes for the human body. However, in the salt production process, food safety and hygienic equipment must be maintained. Therefore, this study aims to determine the production process and to determine the suitability of Good Manufacturing Practices (GMP) and Standard Sanitation Operational Procedure (SSOP) in the production of iodized salt in CV. Raja Baru Kupang City. This research was conducted by observing how to produce iodized salt and seeing the suitability of Good Manufacturing Practices (GMP) and Standard Sanitation Operational Procedure (SSOP) in the Iodized Salt Production Industry at CV. Raja Baru, Kupang City. This research was conducted from November to December 2020 at CV. Raja Baru, Kupang City. This research uses a compoarative descriptive, with the application of GMP and SSOP treatment. The results of this study indicate that the application of GMP and SSOP in CV. Raja Baru has met SNI standards 3556-2010. The application of GMP / CPB which is applied in CV. Raja Baru, with a suitability level of 78.26% and a non-conformity level of 21.74%, therefore the GMP / CPB applied in CV. Raja Baru is very much in accordance with the applicable standards, so that the product is safe for consumption. the application of SSOP which is applied in CV. Raja Baru with the conformity level reaching 71.43% and the non-conformance level reaching 28.58%. Therefore, the SSOP applied in CV. Raja Baru needs to think again or improve such as employee health control, sanitation, and pest prevention so that the products consumed are safe for consumption.
