Decrease Risk of Obesity and Diabetes: Upstream Healthy Eating

Meyer, Marleen De; Almeido, Casey; Cobb, Jasmine Nichole; Ewell, Tara; Hamilton, T; Harris, Ar'Tavia; Leisy, Cheryl; O’Donnell, Katie; Rutter, Natalie; Urquhart, Jessica; Howe, Carol J.

doi:10.1016/j.pedn.2016.03.011

Cited by 6 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Analysis of iodine number was carried out in accordance with the standard SNI 01-3555-1998 20 to determine the presence of a double bond in oleic acid and EOA. About ±1 g sample was placed in Erlenmeyer and then 10 mL of Wijs reagent and 10 mL of CCl 4 were added.…”

Section: Analysis Of Iodine Numbermentioning

confidence: 99%

Synthesis and characterization of green urethane non‐isocyanate from oleic acid for wood composite application

Ghozali,

Bakhri,

Triwulandari

et al. 2023

J of Applied Polymer Sci

View full text Add to dashboard Cite

Conventional polyurethane (PU) is usually synthesized by a reaction between isocyanate and polyol. The use of isocyanate compounds is associated with significant health and environmental problems. Therefore, it is necessary to develop an environmentally friendly alternative method for manufacturing PUs without isocyanate routes. The aim of this research work was to synthesize green urethane from oleic acid, which included the following three stages: the synthesis of epoxidized oleic acid (EOA), the synthesis of carbonated oleic acid (COA), and the synthesis of green urethane from oleic acid (UOA). The resulting product was characterized by Fourier Transform Infrared Spectroscopy (FTIR) and Nuclear Magnetic Resonance (NMR) analyses, and by determining the iodine number, oxirane number, and hydroxyl value. The results of FTIR and NMR showed that EOA was successfully synthesized. The optimum COA synthesis process was obtained on TBAB catalyst usage of 1% (wt/wt) at 140°C for 48 h with a 500‐rpm stirring rate and CO2 gas flow rate of 0.2 mL/min with the resulting COA oxirane value of 0.00. The optimum condition of UOA synthesis through the aminolysis process resulted in the use of LiCl of 19.8% (wt/wt) at 70°C for 3 h with a stirring speed of 1200 rpm with a UOA hydroxyl number generated of 237.93 mg/mL.

show abstract

Section: Analysis Of Iodine Numbermentioning

confidence: 99%

Synthesis and characterization of green urethane non‐isocyanate from oleic acid for wood composite application

Ghozali,

Bakhri,

Triwulandari

et al. 2023

J of Applied Polymer Sci

View full text Add to dashboard Cite

show abstract

“…Berdasarkan bentuknya helm standar nasional dapat dikelompokan menjadi 2 jenis yaitu Helm full face dan Helm open face. Berdasarkan SNI 1811-2007 tentang penggunaan helm, cara kerja helm dapat dikelompokan menjadi 4: [4] 1. Bantalan yang Nyaman Terbuat dari busa sehingga nyaman digunakan saat digunakan dan sesuai dengan ukuran kepala, serta mudah dibersihkan.…”

Section: Helm Pelindung Kepala Saat Berkendaraunclassified

Karakteristik Pengendara Sepeda Motor dan Penggunaan Helm di Kota Pekanbaru Provinsi Riau

Arianti,

Sebayang,

Adiman

2023

Aks

View full text Add to dashboard Cite

Helm digunakan sebagai alat pelindung kepala standar saat berkendara yang berfungsi untuk melindungi dan mengurangi dampak cidera kepala akibat kecelakaan yang melibatkan sepeda motor. Penelitian ini bertujuan untuk mengetahui karakteristik dan peluang penggunaan helm di Kota Pekanbaru. Data penggunaan helm diperoleh dari pengamatan langsung di lapangan dengan memberi kuesioner kepada pengendara yang melintas pada lokasi penelitian yaitu pada ruas Jalan HR.Suebrantas, Tuanku Tambusai, Riau dan Jendral Sudirman. Pada penelitian ini menggunakan metode analisis deskriptif dan analisis regresi logistik. Dari hasil penelitian ini total pengendara sepeda motor menggunakan helm di Kota Pekanbaru pada lokasi penelitian yaitu sebanyak 185.879 kendaraan dengan persentase (91%), sedangkan pengendara yang tidak menggunakan helm saat berkendara sebanyak 18.661 kendaraan dengan persentase (9%). Pengendara sepeda motor tertinggi dalam menggunakan helm yaitu pada ruas Jalan Jendral Sudirman pada jam 07.00-09.00 WIB sebanyak 6.771 kendaraan. Berdasarkan karakteristik pengendara sepeda motor terdapat 12 variabel yang memiliki hubungan terhadap penggunaan helm yaitu: usia, tingkat pendidikan, pekerjaan, penggunaan helm SNI, alasan penggunaan helm, kapasitas penumpang, kepatuhan lalu lintas, tali pengikat, jarak tempuh, lama berkendara, alasan utama melanggar peraturan dan cedera kepala. Variabel yang paling berpengaruh terhadap penggunaan helm yaitu penggunaan helm SNI dengan tingkat pengaruh 37,7% dan tingkat kepatuhan pengendara kepada peraturan lalu lintas dengan tingkat pengaruh sebesar 27,7%. Peluang penggunaan helm saat berkendara sepeda motor tertinggi berdasarkan nilai odds rassio yaitu variabel usia dengan nilai 8,101 kali dibandingkan dengan variabel lainnya.

show abstract

“…Dry noodles aroma could be influenced by its ingredients because flour that a distinctive aroma from its floured foodstuffs. Dry noodles must have a normal aroma quality [20].…”

Section: Aromamentioning

confidence: 99%

Chemical and Organoleptic Quality of Free-Gluten Dry Noodles from Sorghum (Sorghum bicolor) and Modified Cassava Flour with Different Drying Temperature

Rizky N.F.,

Kurnia Hartati,

Hariyani

2023

SAGA

View full text Add to dashboard Cite

Dry noodles are widely commercialized thanks to their durability and practicality for consumption as side dishes or staples to replace rice. The development of dry noodles is robustly conducted, mainly by substituting its main ingredient of wheat flour to local staple flour with similar or better nutritional value and characteristics compared to wheat flour and gluten-free as well. Some alternatives are sorghum (Sorgum bicolor) flour and mocaf (Modified cassava flour). Applying the correct drying temperature to produce dry noodles with good chemical and organoleptic quality. This research utilized a factorially formulated Completely Randomized Design with three levels for each actor. The first factor is the sorghum flour and MOCAF proportions with levels of 40:60, 60:40, and 80:20, and the second factor is the noodle drying temperature with levels of 500C, 600C, and 700C. Each treatment is repeated three times. Chemical quality aspects that would be analyzed are water, ash, fiber, and protein contents. Meanwhile, the organoleptic quality analysis is conducted by the organoleptic test based on the likeness level/organoleptic hedonic test that encompasses color, aroma, texture, and flavor. The P1S1 treatment, in which the flour ratio is 40 g: 60 g with a drying temperature of 500C is the best treatment, obtaining the highest Result Value of 0.699, with the research variable criteria as follows: chewiness 5.6, (like), water content 6.6733%, flavor: 5.3 (rather like), protein content: 9.7033%, coarse fiber: 5.2233%, ash content: 0.2767%, color: 5.4 (rather like), and aroma: 5.4 (rather like)

show abstract

Decrease Risk of Obesity and Diabetes: Upstream Healthy Eating

Cited by 6 publications

References 0 publications

Synthesis and characterization of green urethane non‐isocyanate from oleic acid for wood composite application

Synthesis and characterization of green urethane non‐isocyanate from oleic acid for wood composite application

Karakteristik Pengendara Sepeda Motor dan Penggunaan Helm di Kota Pekanbaru Provinsi Riau

Chemical and Organoleptic Quality of Free-Gluten Dry Noodles from Sorghum (Sorghum bicolor) and Modified Cassava Flour with Different Drying Temperature

Contact Info

Product

Resources

About