Roasting profile has been considered as one of important factors governing the quality of coffee. Kintamani coffee is popular because it has strong notes of citric acid and brown sugar sweet. Those sensory characteristics are attributed by different roasting profiles and brewing methods. Cold brew is a coffee brewing method that brews coffee in cold, full immersion or slowly dripping within 16 up to 24 hours of extraction. Unlike hot brewing techniques which are more commonly used, cold brewing is less popular due to its complexity. In this current study, the sensory attributes of cold brew coffee will be compared to that of French Press (hot brew) coffee by applying RATA (Rate-All-That-Apply) method. The result shows that lightroasted Kintamani is more fruity (flavor) and acidic (taste and flavor) than that of dark-roasted. Meanwhile the dark-roasted Kintamani is more roasty (flavor), more bitter (taste) and thicker. In terms of brewing techniques, hot brewing tends to enhance the thickness, acid taste/flavor and bitter taste. Those sensory perceptions are attributed to higher caffeine, total phenolic content and lower pH of hot brewed coffee. On the other hand, cold brewing tends to enhance sweet flavor and balance taste.
Lebakmuncang is a tourism village in Ciwidey, Bandung, West Java, Indonesia, which has potential for natural and cultural resources supporting agro-tourism development. In recent years there has been a decline in tourist visits. The research objectives were to analyze the agro-tourism potential, to analyze visitor’s perceptions of the attractiveness of agro-tourism and agro-tourism development strategies. The research design used descriptive quantitative. Fifty tourists were selected by accidental sampling, and ten informants were selected purposively. Data analysis technique used Likert scale and SWOT matrix. The results showed Lebakmuncang village has variety agricultural commodities, dairy farming, and coffee processing business that have potential to support agro-tourism development; visitors’ perceptions of attraction and ancillary services was excellent. Visitors’ perception of amenities and accessibility was good. Strategies that can be carried out in developing agro-tourism are: (1) increasing community involvement, (2) adding animal husbandry attractions and coffee processing in tour packages, (3) adding supporting facilities that are not yet available, (4) synchronizing agro-tourism development programs with stakeholders, (5) training human resources in internet technology-based tourism management, (6) partnerships in promotion and marketing with travel agents, (7) improving service quality, (8) creating community-based and sustainable agro-tourism branding, and (9) promotional cooperation with other tourist objects..
Knowledge Management mempunyai peran yang semakin penting dalam organisasi di berbagai industri. Melalui Knowledge Management, organisasi berusaha untuk memperoleh atau menciptakan pengetahuan yang berpotensi, bermanfaat dan membuatnya tersedia bagi anggota organisasi sehingga dapat digunakan pada waktu dan tempat yang tepat untuk secara positif mempengaruhi kinerja organisasi. Perpustakaan Universitas Padjadjaran belum mengelola pengetahuan yang ada secara maksimal. Pengelolaan pengetahuan di perpustakaan Universitas Padjadjaran masih terbatas pada pengetahuan eksplisit contohnya teksbook, jurnal, ebook, e-journal, skripsi, tesis, dan disertasi, padahal masih banyak pengetahuan eksplisit dan tacit yang dapat dikelola sehingga membawa manfaat bagi civitas akademika dan institusi. Tujuan penelitian ini adalah adanya model usulan Knowledge Management di perpustakaan Universitas Padjadjaran. Penelitian dilakukan dengan menggunakan analisis SWOT untuk kemudian diperoleh model KM di Perpustakaan Universitas Padjadjaran. Hasil penelitian diperoleh model usulan proses Knowledge Management di Perpustakaan Universitas Padjadjaran yaitu knowledge creation (penciptaan pengetahuan), knowledge acquisition (akuisisi pengetahuan), knowledge storage (penyimpanan pengetahuan) knowledge sharing (berbagi pengetahuan), dan knowledge application (aplikasi pengetahuan).
Rabbit meat bekasam is a traditional fermentation product from Indonesia.This study aimed to determine the chemical and microbiological characteristics of rabbit meat bekasam during the fermentation process in order to isolate, characterize (in vitro and in vivo), and identify lactic acid bacteria (LAB) as the probiotic candidate. The chemical contents of bekasam on 7-day fermentation were investigated in explorative and experimental methods in a completely randomized design. A proximate analysis reported a decrease in the moisture content, fat and carbohydrate content, and an increase in protein content. Also, lactic acid content was increased from 0.48% to 1.12%, and pH was decreased from 5.3 to 4.3. Other properties indicated different values, such as bacteria (2.75×10 6 to 4.45×10 7 CFU/g), total LAB (3.82×10 6 to 4.67×10 8 CFU/g), total yeast (9.89×10 6 to 3.82×10 8 CFU/g) and total mould (4.34×10 1 to 4.86×10 3 CFU/g). The experiment produced nine LAB isolates, including two probiotics subjected to further 16S rRNA gene analysis, which indicated that Lactobacillus buchneri was the potential probiotic isolate. After being tested on BALB/c mice, L. buchneri could improve the immune system by inhibiting the growth of Coliform and Salmonella.
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