Nowadays, overconsumption of junk food and sedentary lifestyle lead to the development of various diseases. Legumes intake has been known to support one’s health since it’s contain various nutrients and bioactive compounds that’s beneficial for health. One of the most consumed legumes is soybean. In Indonesia, soybean usually consumed as tempe and tahu (tofu). Tempe contain numerous nutrients, for example carbohydrates, fats, proteins, minerals, dietary fibers, vitamins, and antioxidants. Therefore, tempe can be eaten as it is of added to other food or to create a new food product through diversification. This study aims to characterize the diversification product of tempe on antioxidant and nutritional content. The diversification products are tempe flour (TF), tempe meatball (TM), chocolate tempe (CT), tempe moringa (TM), and tempe onion (TO). The new products still have the same basic flavor as before, but the chemical tests show there are a number of flavonoid compounds increasing with highest concentration found in TF. In conclusion, TF can be use in the future for further diversification to create tempe-based food with high antioxidant content.
An overview of functional food trends from food combinations of several ingredients has been seen. Prediction of functional food through the realization of a combination of several foodstuffs, namely the combination of animal and vegetable ingredients and their relationship with fermented food continues to increase. In the pandemic era, people need healthy foods that are comprehensively contained in combination foods in one type of food. This has an impact on increasing the nutrients in it. According to functional food studies, it is said that if the food is a daily diet containing important nutrient sources, ie. protein, dietary fiber, probiotic bacteria, antioxidants, halal and good food. Currently, dietary changes are taking place, namely towards a more diverse diet. Changes in food consumption at the lowest level to the region to the global level must meet the criteria for healthy food and good for overall health. During the Cofid-19 period, people needed to make a switch to eating foods with complete nutrition, variety and health. During the last 8 months the implications of food for health have increased. Several types of functional food have been realized as a result of a combination of animal-plant complex foods and their micronutrient and antioxidant elements, such as milkfish and tempeh; meat with tempeh, wheat flour with tempeh. It turns out that the food products produced are preferred and have a trend that can be developed widely for now and in the future. The impact will be beneficial for business actors, agriculture, human health and the environment.
Management information system (MIS) of Engineering Faculty (EF) Internship Office (IO) Universitas Negeri Semarang (UNNES) 2018 is an efficient and effective information system in colleges. The purpose of this study is the learning outcomes of MIS IO EF UNNES 2018 through users and systems. This research method was conducted using a questionnaire with HOT (Human, Organization, and Technology) fit model. This questionnaire was filled by 64 respondents consisting of students, supervisors, study program coordinator, administrative both departments and faculties. The results show that the user’s response to human instruments was a good average (54%) but the assessment of the department and faculty administration by all respondents was only 3% and 1.5%. Meanwhile, the average organizational instrument was good (53.86%), but the climate factor or organizational culture (55.40%) was the best from the organizational existence (55.01%) and the quality of organizational work (50.22%). Finally, it was good (54%) with the system quality factor (55.28%) was better than the information quality factor (53.15%). Improvements to the website consist of the front view and the contents of the system. This questionnaire can help the performance of MIS IO EF UNNES 2018.
The candidates of vocational schools graduates (SMK) who suit the needs of industry should have the technical skills and employability skills, and the start of the learning process. This paper aims to reveal the characteristics of employability skills for vocational students according to the needs of industrial revolution 4.0. Education is one of the ways to prepare for the 4.0 industrial revolution. Through education, the community can be well educated especially the various skills required to face increasingly harsh competition. Preparation of a more innovative learning system can be performed from adjusting the learning curriculum, and increasing students' abilities in terms of Information Technology (IT), Operational Technology (OT), Internet of Things (IoT), and Big Data Analytics. At the same time integrating physical, digital and human objects to produce competitive and skilled vocational graduates especially in the aspects of data literacy, technological literacy and human literacy.
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