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: Optimisasi Dehidrasi Osmotik Irisan Buah Pepaya (Carica papaya L) Menggunakan Response Surface Methodology (RSM)
Abstrak: Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss with minimum solid gain and shrinkage during osmotic dehydration papaya slices with uniform shape and size (6 x 2 x 1 cm). Temperature (32.7° – 67.3°C), processing time (32.4 – 447.6 minute), sucrose (37.7° – 72.3° brix) concentrations were the factors investigated with respect to water loss, solid gain, and shrinkage. Experiments were designed according to Central Composite Rotatable Design. Temperature, processing time, and sucrose concentration were found to be significant for water loss and shrinkage. Temperature was significant affecting solid gain. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. Applying desirability function method, optimum operating conditions were found to be temperature of 47.57 °C, treatment time of 191.83 minute, and sucrose concentration of 72.30 ° brix. At this optimum point, water loss, solid gain and shrinkage were found to be 58.01%, 2.77%, and 57.26%
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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