The study aims to evaluate nuggets substituted with chicken intestine and breadfruit flour. The treatment consisted of 100% topica flour (P1), and substitution with breadfruit flour each of 15% (P2), 25% (P3), 35% (P4), 50% (P5), 65% (P6), 75% (P7), 85% (P8), 100% (P9). The study showed that the water content of P4 nugget to 100% (P9) was significantly lower than the control (P1). 100% ash content substitution nugget (P9) breadfruit flour was significantly higher than the control. The substitution of breadfruit flour does not affect protein and fat. It was concluded that the substitution of breadfruit flour with tapioca in the manufacture of the nugget was significantly different in water content and ash, but protein and fat content of the resulting nugget were relatively the same. The composition of 50% substitution nugget tapioca flour and breadfruit 50% (P5) contains 61.5% water, 1.65% ash, 17.55% protein, and 17.72% fat.
Various studies on radicalism in Non-Religion Higher Education show thatthe institutions are not sterile from this movement. If it is left, in the next few years, it will cause disintegration of the nation. Besides for worship, the campus mosque is the most effective means of spreading radicalism throughstructured studies among students. This study examines the efforts of the Ulul‘Azmi campus mosque of C Airlangga University in Surabaya to counteractradicalism among students. This study is a qualitative research with thedescriptive analysis. The results of this study indicate that the efforts for thecaretaker of the Ulul ‘Azmi mosque Airlangga University are by strengtheningmoderate Islamic ideology and nationalist insights and imposing strictpermits on study groups conducted by external organizations. The studymaterial is also determined by the mosque management with moderate andtolerant principles. This study is expected to be able to provide solutions forthe development of understanding of religious radicalism in universities through campus mosques
Vitamin D is in charge of regulating the amount of calcium in the blood, bones, and intestines, besides this vitamin is also useful for increasing the number of cells of phosphate in the bones. Vitamin D is the only vitamin that is produced naturally by the human body, while under the light of the Sun. The purpose of this study is to conduct an analysis of the mineral content and vitamin D on bone flour fish yellowfin tuna. The results of mineral content of flour of the highest fish bones found on calcium and phosphorus (222.54; 107.08 mg/kg), while vitamin D with the best value found in the NaOH treatment (0.119 g/ml), whereas citric acid treatment is (0.173 g/ml) and treatment the control value (0.069 g/ml).
This study was designed for to produce cheaper chicken nugget with high quality. Also it arranged base on randomized complete with 9 treatments, there are P1 as control 100% tapioca flour, P2 substituted 15% breadfruit flour and 85% tapioca flour, P3 substituted 25% breadfruit flour and 75% tapioca flour, P4 substituted 35% breadfruit flour and tapioca 65%, P5 substituting 50% breadfruit flour and 50% tapioca, P6 substituting 65% breadfruit and 35% tapioca, P7 substituting 75% breadfruit flour and 25% tapioca, P8 substituting 85% breadfruit flour and 15% tapioca and P9 substituting 100% breadfruit flour and 0% tapioca. The result showed significantly nugget with breadfruit 35% (p4) to 100% (p9) has pH lower than without breadfruit flour (p1). cooking loos in nugget with breadfruit flour didn’t same from all treatments. Nugget yield with breadfruit flour as substitution 50% (p5) to 100% (p9) significantly different (p< 0.05) with nugget without breadfruit flour (p1). Nugget yield which reached in this study ranged between 119,2-125. So that, the optimal composition was nugget with substitution 50% breadfruit flour and 50% tapioca with pH 6,05, cooking loos 5% and yield 120%.
Knowledge management develops as an important and strategic part in managing HR in educational institutions. The rapid changes in all fields of life, due to the effects of globalization and the development of highly accelerated information technology. This condition clearly results in the need for new ways of addressing everything that happens to survive. The emphasis on the increasing importance of the quality of human resources (HR) is one of the responses in addressing these changes. In this connection the role of science becomes more prominent, because only with knowledge all changes that occur can be addressed appropriately. This means that education plays an important role in preparing quality and competitive human resources. Recognizing increasingly severe competition, it is necessary to change the cultural paradigm from the one originally relied on resouce-based to knowledge-based which relies on the analysis of the field of science. To be able to manage their knowledge management well. Then an organization must be able to understand the history of the development of knowledge management culture with both individuals, groups or organizations must be able to survive in an era full of uncertainty (chaos and complexcity). Learning organizations that contain individual learners who are supported by a strong infrastructure ranging from procurement of information to structured knowledge in a digital library, are then socialized to produce new values in the organization. Where new values change the perspective of each element of the organization to develop in a better direction.
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