Judul: Osmotic dehydration of slice of papaya (Carica papaya L.) with sodium alginate – coating in a room temperature
Abstrak: This study was aimed to determine the change in water loss, solid gain, and shrinkage of sodium alginate coated papaya slices during osmotic dehydration at room temperature. Sugar solution with concentration of 45 °Brix, 55 °Brix and 65 °Brix were used as osmotic solution. Papaya slices used the thickness of 1cm and 2cm. Parameters observed were the mass of material, volume of material and moisture content. The high solution concentration and the flimsiness of material increased the value of water loss and shrinkage. Sodium alginate which was given by one-time dyeing with high solution concentration decreased the value of solid gain. Water loss and shrinkage values were highest on P0E0C2 (1 cm thick, no coating, solution concentration 65 °Brix) which the each values were of 74.82% and 71.45 ml. The lowest solid gain values contained on P0E1C2 (thick 1cm, use done-time coating, solution concentration 65 °Brix) of -0.18%.
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Judul: Pengeringan Osmotik pada Irisan Buah Mangga Arumanis (Mangifera indica L.) dengan Pelapisan Kitosan
Abstrak: Osmotic dehydration with sugar solution as the osmo-active substance was commonly applied to fruits, for example the mango. The objective of this research was to investigate the effect of Chitosan-coating, temperature and concentration of solution on Water Loss (WL) and Solid Gain (SG) during osmotic dehydration of mango. The treatment of solution temperatures of 30 oC and 50 oC and solution concentrations of 42 oBrix, 54 oBrix and 66 oBrix were applied to this research. The variable of the mass of the sample, moisture content, solid content, and the volume of the sample were measured during this research. Measurement was done at minute 0, 30, 60, 90, 120, 180, 240, and 300. The sample non-coating, high temperature and high concentration of the solution increases WL, while the use of chitosan, low temperature and high concentration of the solution decreases SG. The largest values of PR was 12.2 at E1T1C3 treatment (using the chitosan, solution temperature 30 oC, and concentration of the solution 66 oBrix) with the WL values was 49.65 % and the SG values was 4.05 %. Azuara’s model was suitable for modeling the WL and SG on the osmotic dehydration of mango slices.
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Judul: Basis of Social Theories for Social Enterprises: Integrative Literature Review
Abstrak: Social enterprise is a hybrid organization aiming to achieve economic and social values that exist as an effective mechanism for creating value in the form of society, economy and environment. The development of social enterprise is considered to have contributed in increasing innovation as well as being a mechanism for ensuring economic development that is in line with social justice. However, the development of theory and study of social enterprise is still lagging behind in practice. The social enterprise conception is a conception that is still considered as a "young term" category in the social sciences and has not shown clear consistency linking social theories to the development of social enterprise. This study aims to identify the basic theories of social enterprise and social theories for social enterprise with used an integrated literature review approach with data sources from Scopus and ProQuest. The results of the study found that socio-economic theory is the basis for social enterprise theory. This study also found the linkages of 7 social theories for social enterprise and the mapping of social theory architecture for social enterprise which is studied on classical and contemporary social theories.
Keyword: integrative literature review, social economic, social enterprise, social theory