In order to yield influential information on the most recommended use of BGF, which so
far still questioned, this preliminary study was aimed to investigate the physicochemical
and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine
mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%;
40%:60%; 30%:70%; 20%:80%; 10%:90%) were produced, where single WF and BGF
were used as controls. This research revealed the different amount of BGF and wheat flour
in the mixed flour showed the significantly different value of functional and rheological
properties attributes, such as bulk density, CI, HR, WAI, WSI, SP, OAC, peak viscosity,
trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time.
We have inferred to some previous studies and speculated that the difference in functional
and rheological properties could be caused by the different amylose and amylopectin
amount in the mixed flour. As far as we know that this present study was the first study on
the mixed flour of BGF and wheat flour, therefore we suggested a more comprehensive
study such as investigation of baking performance and bread qualities.
This research aims to review public services at the Technical Implementation Unit of the Pondokdadap Coastal Fisheries Port, explain the factors that lead to unprofessional and quality public services and to find models of professional and quality public services in the Technical Implementation Unit. The approach used in this research is qualitative research with a case study design. Data collection techniques used were observation, interviews, and documentation. This study uses descriptive qualitative data analysis techniques and uses data analysis consisting of 3 stages, namely data reduction, data presentation, and drawing conclusions or data verification. Data analysis techniques in this study used the inductive logic approach. The results showed that the service at the Technical Implementation Unit of the Pondokdadap Coastal Fisheries Port was able to meet the needs of the community, but not yet optimal. This is influenced by the lack of numbers and professionalism of human resources, the model of services that are less than the maximum and the limited facilities available. A professional and quality public service model can be supported by applying stop a one-service model that is supported by adequate facilities, professional and moral human resources as well as an effective, efficient and modern governance system and adopts the concept of the organizational governance system of the Regional Public Service Board (BLUD).
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