bluuebunny/crossref_metadata_2025 huggingface dataset:
MODELING RECIPES OF DRY BREAKFAST WITH PRESCRIBED INDICATORS
OF FOOD VALUE
Authors: КАСЬЯНОВ Г.И. , МЕДВЕДЕВ А.М.
Published: November 2021

Разработаны три рецептуры сухих завтраков на основе зернового и орехового сырья с заданными показателями пищевой ценности. В качестве исходного сырья использовали выращенные в Краснодарском крае грецкий орех (сорт Урожайный), миндаль (Форус), фисташки (Лакомка) и фундук (Трапезунд), содержащие 15–22% белка. Инновационным является предложенный авторами способ удаления из орехов и семян бобовых культур части легкоокисляемых жирных кислот с применением жидкого диоксида углерода под давлением 7 МПа при температуре 25–27°С. Предложенный авторами способ холодной экструзии позволяет получать экструдат с максимально сохраненным химическим составом исходного сырья. Сконструированный состав рецептур сухих завтраков соответствует рекомендациям Федерального исследовательского центра питания, биотехнологии и безопасности пищи (Москва) по соотношению частей белки : жиры : углеводы как 1,0 : 0,7 : 1,6.

Three recipes of dry breakfast recipes based on grain and nut raw materials with prescribed indicators of food value have been developed. Walnuts (Urozhaynyi grade), almonds (Forus), pistachios (Lakomka) and hazelnuts (Trapezund) grown in the Krasnodar region containing 15–22% protein were used as initial raw materials. The authors' proposal is innovative to remove part of easily oxidized fatty acids from nuts and seeds of legumes using liquid carbon dioxide under a pressure of 7 MPa and a temperature of 25–27°С. The cold extrusion method proposed by the authors makes it possible to obtain an extrudate with the maximum preserved chemical composition of the raw material. The designed composition of breakfast cereal recipes corresponds to the recommendations of the Federal research center for nutrition, biotechnology and food safety (Moscow) for the ratio of protein : fat : carbohydrates as 1,0 : 0,7 : 1,6.
OPTIMIZATION OF THE RATIO OF COMPONENTS OF THE BASIC FORMULATION OF CHEWING MARMALADE
Authors: КРАСИНА И.Б. , ГАЛТЕЛОВ Д.Б. , КУРАКИНА А.Н. , КРАСИНА Е.В.
Published: November 2021

Разработана базовая рецептура жевательного мармелада с использованием в качестве желирующего агента окисленного крахмала. Для получения более жесткой текстуры и придания жевательных свойств мармеладу в рецептуру введен желатин. При проектировании рецептуры использовали методы математической статистики. Получена математическая модель, позволяющая оптимизировать соотношение модифицированного крахмала и желатина в составе кондитерского геля, для получения изделия с заданными показателями твердости и упругости. Установлено, что для получения мармелада, обладающего упругоэластичными свойствами и жесткой текстурой, с твердостью около 80 N и упругостью 4,21 мммодифицированный крахмал необходимо вносить в количестве 7,4–10,7%, желатин – 3,9–5,7% к мармеладной массе. Показано, что модифицированный крахмал и желатин действуют синергетически: желатин обеспечивает эластичность геля, крахмал повышает твердость, не влияя на его разрушаемость или упругость. По результатам исследования разработана базовая рецептура жевательного мармелада.

The basic formulation of chewing marmalade using oxidized starch as a gelling agent has been developed. To get a harder texture and give chewing properties to marmalade, gelatin is introduced into the formulation. When designing the formulation, we used methods of mathematical statistics. A mathematical model is obtained that allows optimizing the ratio of modified starch and gelatin in the composition of the confectionery gel to produce a product with the specified hardness and elasticity parameters. It was found that to obtain marmalade with elastic–elastic properties and a hard texture, with a hardness of about 80 N and a elasticity of 4,21 mm, modified starch must be added in an amount of 7,4–10.7%, gelatin – 3,9–5,7% to the marmalade mass. It is shown that modified starch and gelatin act synergistically: gelatin provides elasticity of the gel, starch increases the hardness, without affecting its destructibility or elasticity. Based on the results of the study, a basic formulation for chewing marmalade was developed.
TRENDS IN THE USE OF PACKAGING MATERIALS AND PACKAGING METHODS FOR PRODUCTS CONTAINING LABILE BIOLOGICALLY ACTIVE SUBSTANCES
Authors: ВИКТОРОВА Е.П. , АЧМИЗ А.Д. , ЛУКЬЯНЕНКО М.В. , СЕМЕНИХИН С.О.
Published: November 2021

При производстве качественной пищевой продукции особое внимание необходимо уделять ее упаковыванию и хранению. Витаминно-минеральные концентраты, используемые для приготовления пищевых продуктов и получения качественной безопасной продукции животноводства, содержат комплекс лабильных биологически активных веществ, для сохранности которых необходимо минимизировать окислительные процессы. Это обусловливает повышенные требования к упаковке таких продуктов. С целью выбора упаковочного материала и способа упаковки витаминно-минерального концентрата проведен тематический обзор публикаций отечественных и зарубежных ученых. Рассмотрены тенденции в области применения упаковочных материалов, указаны преимущества и недостатки биополимеров. На основе проведенного анализа установлено, что для упаковывания витаминно-минерального концентрата целесообразно в качестве материала упаковки использовать полимерные пленки, обладающие высокой свето- и газонепроницаемостью, позволяющей снизить скорость протекания окислительных процессов и, следовательно, сократить потери содержащихся в продукте лабильных биологически активных веществ. В качестве способа упаковки можно рекомендовать применять вакуумирование, обеспечивающее отсутствие кислорода воздуха в упаковке.

When producing high-quality food products, special attention should be paid to their packaging and storage. Vitamin and mineral concentrates used for food preparation and production of high-quality safe livestock products contain a complex of labile biologically active substances, for the safety of which it is necessary to minimize oxidative processes. This leads to increased requirements for the packaging of such products. In order to select the material and method of packaging of vitamin and mineral concentrates, a thematic review of publications of domestic and foreign scientists was conducted. Trends in the use of packaging materials are considered, advantages and disadvantages of biopolymers are indicated. It was found that for packaging vitamin and mineral concentrate, polymer pellicle with high light and gas tightness, which allows reducing the rate of oxidative processes and, consequently, reducing the loss of labile biologically active substances contained in the product, should be used as a packaging material. Vacuuming, which ensures the absence of oxygen in the air in the package, can be recommended as a method of packaging.
TRAINING OF HIGHLY QUALIFIED SPECIALISTS FOR RESTAURANT AND HOTEL BUSINESS
Authors: БАРЫШЕВ М.Г. , ТАМОВА М.Ю.
Published: November 2021

Представлена система подготовки высококвалифицированных специалистов для ресторанной и гостиничной индустрии, реализуемая выпускающей кафедрой общественного питания и сервиса Кубанского государственного технологического университета. Дана характеристика главных направлений образовательной и научно-исследовательской работы кафедры и приведены достигнутые результаты. Показаны материально-технические возможности научно-производственной базы кафедры, позволяющие обеспечить подготовку высококвалифицированных кадров для предприятий общественного питания, ресторанного и гостиничного бизнеса. Обозначены основные направления деятельности и достижения сформированных на кафедре двух научных школ, разработки которых апробированы и внедрены в учебный процесс и производство, в том числе на предприятиях общественного питания в муниципальных дошкольных и общеобразовательных учреждениях Краснодарского края.

The system of training highly qualified specialists for the restaurant and hotel industry, implemented by the department of public catering and service of the Kuban State Technological University, is presented. The characteristics of the main directions of educational activities and research work of the department and results achieved are given. The material and technical capabilities of the scientific and production base of the department are shown, which make it possible to provide training of highly qualified personnel for public catering, restaurant and hotel businesses. The main directions of activity and achievements of two scientific schools formed at the department are outlined, the developments of which have been tested and implemented in the educational process and production, including at public catering enterprises in municipal preschool and general education institutions of the Krasnodar region.
Risk management as a tool to improve the quality of the activities of testing laboratories at food enterprises
Authors: МАЛУКА Л.М. , ТУМАНЕНКО Т.В.
Published: November 2021

Повышению результативности СМК лабораторий предприятий пищевой промышленности способствует внедрение риск-ориентированного подхода как основы реализации принципа постоянного улучшения. Обобщен опыт работы в области управления рисками и возможностями испытательной лаборатории предприятия. Даны рекомендации по оценке рисков и действий в отношении их.

The introduction of a risk-based approach as the basis for the implementation of the principle of continuous improvement contributes to an increase in the effectiveness of the QMS of laboratories in the food enterprises. The experience of work in the field of risk management and capabilities of the enterprise testing laboratory is summarized. Recommendations for assessing risks and actions in relation to them are given.
CLASSIFICATION OF BRAND MODELS AS A TOOL CONTROL MODERNIZATION TRANSFORMATION IN THE INDUSTRIAL AND PRODUCTION SPHERE
Authors: ЩЕПАКИН М.Б.
Published: November 2021

Обосновано влияние характера коммуникационных процессов на состояние конкурентоспособности субъектов предпринимательства и экономики региона. Указано на необходимость осуществления модернизационных преобразований в национальной экономике различного характера на основе разработки и продвижения российских брендов. Обозначено влияние маркетингово-эмоционального компонента в деятельности отечественного товаропроизводителя на решение проблем структурной модернизации промышленно-производственной сферы. Аргументировано, что источником наполнения эмоционального компонента бренда является доверие взаимодействующих сторон, изменяющее маркетинговое поведение субъектов в направлении осуществления эффективных инновационных изменений во всем спектре проблем, связанных с развитием национальной экономики и обеспечением ее экономического роста. Расширена классификация моделей бренда в контексте развивающегося рынка и изменяющегося маркетингового поведения субъектов. Предлагаемая коммуникационная модель бренда с преобладающей маркетингово-эмоциональной доминантой может являться основой для реинжиниринга бизнес-процессов на предприятиях пищевой промышленности.

The influence of the nature of communication processes on the state of competitiveness of business entities and the region’s economy has been substantiated. The need to implement modernization transformations in the national economy of a different nature based on the development and promotion of Russian brands is pointed out. The influence of the marketing-emotional component in the activities of a domestic commodity producer on the solution of the problems of structural modernization of the industrial and production sphere is indicated. It is argued that the source of filling the emotional component of the brand is the trust of the interacting parties, which changes the marketing behavior of subjects in the direction of implementing effective innovation changes in the entire spectrum of problems associated with the development of the national economy and ensuring its economic growth. The classification of brand models in the context of the developing market and changing marketing behavior of subjects is expanded. The proposed communication model of a brand with a predominant marketing and emotional dominant can be the basis for reengineering business processes in food industry enterprises.
INFLUENCE OF THE RATIO OF BASIC COMPONENTS ON THE QUALITY OF GRAIN ENERGY BARS
Authors: КРАСИНА Е.В. , КРАСИНА И.Б. , КРИЦКАЯ С.С. , КУРАКИНА А.Н.
Published: November 2021

Зерновые энергетические батончики, пользующиеся большим спросом у потребителей, удобны для введения в рацион полезных для здоровья питательных веществ и функциональных соединений. Исследовано влияние базовых компонентов – взорванных зерен риса, амаранта и киноа на содержание белка, жира, общего пищевого волокна, показатели твердости и общей приемлемости в зерновых энергетических батончиках. Установлено, что содержание белка и жира в образцах батончиков повышалось по мере увеличения в их составе доли зерен киноа и амаранта. Повышение содержания жира привело к снижению содержания углеводов в составе зерновых батончиков. Образцы изготовленных батончиков в зависимости от соотношения зерновых компонентов могут содержать до 7,76% клетчатки, что позволяет классифицировать такое изделие как функциональный пребиотический продукт. Добавление волокнистых ингредиентов влияет на текстуру продукта, повышает твердость, улучшая жевательность и адгезию. Показатель общей приемлемости изготовленных образцов зерновых батончиков варьировал от 5 до 7,9 баллов при 9-балльной оценке. Самую высокую оценку получил образец с равным содержанием в рецептуре взорванных зерен киноа, амаранта и риса, а также отмечены образцы с более высоким содержанием (66,67%) взорванных зерен киноа и амаранта.

Grain energy bars, which are in high demand among consumers, are convenient for introducing healthy nutrients and functional compounds into the diet. The influence of the basic components – blasted rice grains, amaranth and quinoa on the protein, fat content, total dietary fiber, hardness, and overall acceptability in grain energy bars was studied. It was found that the content of protein and fat in the samples of bars increased as the proportion of quinoa and amaranth grains in their composition increased. The increase in fat content led to a decrease in the carbohydrate content of cereal bars. Samples of manufactured bars, depending on the ratio of grain components, can contain up to 7,76% fiber, which allows us to classify such a product as a functional prebiotic product. The addition of fibrous ingredients affects the texture of the product, improving the hardness, chewiness and adhesion. The overall acceptability of the manufactured samples of grain bars ranged from 5 to 7,9 points with a 9-point rating. The highest rating was given to a sample with an equal content of exploded quinoa, amaranth and rice grains in the formulation, and samples with a higher content (66,67%) of exploded quinoa and amaranth grains were also noted.
MARKETING-EMOTIONAL BRAND LOCATOR – DESIGNER OF INNOVATIVE MODERNIZATION TRANSFORMATIONS IN THE PRODUCTION SECTOR
Authors: ЩЕПАКИН М.Б.
Published: November 2021

Введено понятие маркетингово-эмоционального локатора бренда как комплексного инструмента управления изменениями, осуществляемыми в основных составляющих субъекта. Аргументировано обретение маркетингово-эмоциональным локатором бренда свойств конструктора инновационных модернизационных преобразований в производственной сфере, позволяющих видоизменять маркетингово-коммуникационные связи между участниками рынка, наполняя их новым содержанием и повышая предпринимательскую активность товаропроизводителя и обладателей ресурсов и капиталов. Разработана коммуникационная модель бренда с преобладающей маркетингово-эмоциональной доминантой, позволяющая трансформировать поступающие сигналы от внешних рыночных агентов в фокус воздействия бренда на целевые аудитории рыночного экономического пространства.

The concept of “marketing-emotional brand locator” is introduced, which is a complex tool for managing changes in the main components of the subject. It is argued that the marketing-emotional locator of the brand acquired the properties of the constructor of innovative modernization transformations in the production sphere, allowing to modify marketing and communication ties between market participants, filling them with new content and increasing the entrepreneurial activity of the commodity producer and owners of resources and capital. A communication brand model with a predominant marketing-emotional dominant is developed, which allows transforming incoming signals from external market agents into the focus of the brand’s impact on the targets audiences of the market economic space.
INFLUENCE OF PRODUCT TO BE FRIED TYPE ON THE RATE OF THERMAL OXIDATION OF OILS
Authors: БОРИСЕВИЧ А.В. , ЧАЛЫХ Т.И.
Published: November 2021

Проведено исследование процесса термического окисления подсолнечного и кокосового масел при 175°С в условиях поточного обжаривания в них картофеля и куриных наггетсов с отбором проб растительного масла через каждый час работы. Для определения количества продуктов окисления был использован метод спектрофотометрии. Установлено, что после 10 ч проведения обжарки исследованные фритюрные масла были пригодны для дальнейшего использования (Е < 15). Показатель оптической плотности кокосового масла независимо от вида обжариваемого в нем продукта в течение всего эксперимента был ниже аналогичного показателя подсолнечного масла. Предложена оптимальная температура нагрева кокосового масла для обжаривания во фритюре – не более 0,9 от температуры точки дымления. Показано более активное накопление вторичных продуктов окисления во фритюрном масле при обжаривании продукта животного происхождения по сравнению с обжариванием продукта растительного происхождения, что можно объяснить наличием в составе картофеля ингибиторов окисления (пероксидаза, каталаза, витамин С).

The study of the process of thermal oxidation of sunflower and coconut oils at 175°C under conditions of in-line frying of potatoes and chicken nuggets in them with the sampling of vegetable oil every hour of operation was carried out. To determine the amount of oxidation products the method of spectrophotometry was used. It was found that after 10 hours of roasting, the studied fryer oils were suitable for further use (E < 15). The optical density index of coconut oil, regardless of the type of product fried in it, was lower than that of sunflower oil throughout the experiment. The optimal heating temperature of coconut oil for deep frying is proposed-no more than 0,9 of the temperature of the smoking point. A more active accumulation of secondary oxidation products in deep-frying oil is shown when frying an animal product compared to frying a vegetable product, which can be explained by the presence of oxidation inhibitors (peroxidase, catalase, vitamin C) in the composition of potatoes.
EFFICIENCY OF MULTI-LEVEL ROTARY THERMAL STERILIZATION OF PEAR COMPOTE IN A CONTAINER SKO 1-82-1000 INOPEN-TYPE APPARATUSES WITH THE USE OF LIQUID HIGH-TEMPERATURE HEAT TRANSFER AGENTS
Authors: РАХМАНОВА М.М. , ДЕМИРОВА А.Ф. , АХМЕДОВ М.Э. , РОСЛЯКОВ Ю.Ф. , КАСЬЯНОВ Г.И.
Published: November 2021

Разработан новый режим многоуровневой стерилизации компота из груш в стеклотаре СКО 1-82-1000 с использованием жидких высокотемпературных теплоносителей, сущность которого заключается в том, что ступенчатый нагрев осуществляется последовательно в воде и растворе диметилсульфоксида с последующим ступенчатым охлаждением в воде с перепадом температур до 20–25°С. Впервые при разработке новых режимов стерилизации введен коэффициент промышленной стерильности Пст, определяемый отношением фактического значения стерилизующего эффекта разработанного режима к нормативному, обеспечивающему промышленную стерильность продукции. Для разработанного стерилизационного режима коэффициент промышленной стерильности с учетом нормативного значения стерилизующего эффекта для компотов, равного 150–200 усл. мин, составляет для пристеночного слоя Пст = 220/200 = 1,1; для центрального слоя Пст = 207/200 = 1,03. Оба значения коэффициента промышленной стерильности приближаются к единице, что говорит об отсутствии перегрева отдельных слоев продукта, характерного для традиционных стерилизационных режимов. Многоуровневый стерилизационный режим способствует снижению длительности термообработки, превышающей 60 мин, при обеспечении требуемого уровня безопасности продукции.

A new method of multi-level sterilization of compote from pears in glass containers SKO 1-82-1000 with the use of liquid high-temperature heat transfer agents, the essence of which is that the step heating is carried out sequentially in water and a solution of dimethyl sulfoxide, followed by step cooling in water with a temperature difference of up to 20–25°C. For the first time in the development of new sterilization regimes, the coefficient of industrial sterility was introduced, which is determined by the ratio of the actual value of the sterilizing effect of the developed regime to the standard one that ensures industrial sterility of products. For the developed sterilization mode, the coefficient of industrial sterility, taking into account the standard value of the sterilizing effect for compotes, equal to 150–200 conditional minutes, is for the wall layer Pst = 220/200 = 1,1; for the central layer Pst = 207/200 = 1,03. Both values of the industrial sterility coefficient approach one, which indicates the absence of overheating of individual layers of the product, which is typical for traditional sterilization modes. Multi-level sterilization mode helps to reduce the duration of heat treatment, exceeding 60 minutes, while ensuring the required level of product safety.
ИСПОЛЬЗОВАНИЕ ПРОДУКТОВ ПЕРЕРАБОТКИ ПЛОДОВ РЕДКИХ КУЛЬТУР В РЕЦЕПТУРЕ МНОГОКОМПОНЕНТНОГО ПРОДУКТА ПИТАНИЯ ФУНКЦИОНАЛЬНОГО НАЗНАЧЕНИЯ
Authors: ПРИЧКО Т.Г. , ДРОФИЧЕВА Н.В. , СМЕЛИК Т.Л. , ГЕРМАНОВА М.Г.
Published: November 2021

Разработана рецептура многокомпонентного функционального продукта питания «Джем профилактический» с использованием плодов редких культур – хеномелиса, яблок-кребов и облепихи, содержащих полифенольные и минеральные вещества, витамины Р, С, Е, β-каротин и пектин. Составлено 4 образца рецептуры для продукта. На основе требований к потребительским характеристикам пищевой продукции методом линейного программирования рассчитано оптимальное соотношение компонентов рецептуры. Методом органолептической оценки отобран образец многокомпонентного продукта, приготовленный по рецептуре 3. Исследованы биохимические показатели и рассчитана энергетическая ценность разработанного продукта в сравнении с контрольным образцом – джемом из свежих измельченных фруктов – яблок, груш, облепихи, приготовленным по ГОСТ 31712–2012. Установлено, что разработанный многокомпонентный продукт «Джем профилактический» по всем исследованным биохимическим показателям превосходит контрольный образец. Суммарное содержание природных антиоксидантов в разработанном многокомпонентном продукте питания – 589,5 мг/100 г. Потребление 100 г разработанного продукта обеспечивает суточную потребность организма человека в витамине Р и аминокислотах на 100%, β-каротине и пектине до 95%, витаминах С и Е на 50%. Энергетическая ценность 100 гразработанного многокомпонентного продукта питания «Джем профилактический» составляет 167,9 ккал.

The formulation of a multicomponent functional food product «Dzhem profilakticheskiy» using the fruits of rare crops – henomelis, creb apples and sea buckthorn, containing polyphenolic and mineral substances, vitamins P, C, E, β-carotene and pectin, is developed. Four samples of the formulation are made up. Based on the requirements for the consumer characteristics of food products, the optimal ratio of the components of the formulation is calculated using the linear programming method. By the method of organoleptic evaluation, a sample of a multicomponent product prepared according to the formulation 3 was selected. The biochemical parameters were studied and the energy value of the developed product was calculated in comparison with the control sample – jam made from fresh crushed fruits – apples, pears, sea buckthorn, prepared according to GOST 31712–2012. It was found that the developed multicomponent product «Dzhem profilakticheskiy» surpasses the control sample in all the studied biochemical parameters. The total content of natural antioxidants in the developed multicomponent food product is 589,5 mg/100 g. Consumption of 100 g of the developed product provides the daily requirement of the human body for vitamin P and amino acids by 100%, β-carotene and pectin up to 95%, vitamins C and E by 50%. The energy value of 100 gof the developed multicomponent food product «Dzhem profilakticheskiy» is 167,9 kcal.
The Welfare of Domestic Goats (Capra hircus) in a Zoo-Based Animal-Visitor Interaction Program
Authors: Ramont Margaret , Leahy Maureen , Cronin Katherine A.
Published: November 2021

We investigated whether the welfare of domestic goats in an animal-visitor interaction experience at a zoo was affected by the presence and behavior of visitors. We considered how the number of visitors in the goats’ habitat and visitor proximity to the goats impacted goat behavior. We also considered the goats’ behavior toward visitors, use of retreat space, and whether the visitors’ interaction style, specifically, how the visitors groomed the goats, was predictive of changes in the goats’ behavior. We conducted 29 hr of focal follows on 7 domestic goats (Capra hircus) at Lincoln Park Zoo, and analyzed data using mixed effects models. We found that goats preferred to be in the visitor yard as visitor numbers increased, and goat behaviors did not change as visitor numbers increased to the maximum allowed (16 people). There were no differences in rates of conspecific aggression or affiliation based on visitor presence or visitor interactions. However, there was a decrease in feeding and increase in self-maintenance behaviors specifically while visitors were in close proximity and interacting with goats. Furthermore, visitor-directed behavior, specifically head tossing, was more common when visitors groomed goats in an improper way. Overall, this study demonstrates that domestic goat welfare was relatively unaffected by the simple presence of visitors when maximum visitor limits were in place and retreat options were available, but that goats were sensitive to visitor interaction styles. These findings support the idea that domestic goats may be appropriate candidates for human-visitor interaction programs under specific conditions.
The Impact of Ambassador Animal Facilitated Programs on Visitor Curiosity and Connections: A Mixed-Methods Study
Authors: Rank Shelley J. , Roberts Su-Jen , Manion Katherine
Published: November 2021

Many zoos and aquariums offer opportunities for visitors to have up-close encounters with ambassador animals; however, the impacts of these experiences on visitors’ connections to animals are not well documented. We used observations and family interviews in a sequential mixed-methods research study to explore how animal ambassador programs impact participants. We found that the type of ambassador animal did not affect the number of questions or comments made by participants during programs, suggesting broad interest in animals. Programs in which facilitators prompted participants with questions were especially successful at eliciting questions and guiding the topics of those questions, fueling deeper curiosity. Interviewees described themselves as “animal people” and self-reported practicing conservation behaviors, suggesting that their animal affiliative and pro-environmental identities could be leveraged to discuss conservation issues and encourage solutions-based behaviors. Lastly, opportunities to meet ambassador animals increased participants’ feelings of connecting to animals, building on previous research and corroborating findings. Programs should consider how to further build on these positive learning and affective outcomes by capitalizing on opportunities to provide deep insights into conservation issues and actions related to the ambassador animals.
Pengaruh Kualitas layanan Terhadap Kepuasan Mahasiswa dengan Moderasi Budaya Organisasi dan Reputasi
Authors: Putri Nilda Tri , Satria Budi , Amrina Elita , Alfadhlani Alfadhlani
Published: November 2021

The purpose of this paper is to study the effects of service quality, organization culture and reputation on student satisfaction. This study uses 397 data collected from undergraduate students of Andalas University. The data is analyzed using structural equation modeling with SmartPLS 3.0, because of its ability to evaluate the measurement as well as the structural model. The results of this study show that service quality, organization culture and reputation significantly affect the student satisfaction. It is also found that service quality has the highest effect on student satisfaction, which means that increasing Andalas University service quality would significantly improve the satisfaction of its students. The results of this study also show that the organization culture nor reputation do not have moderating effect on the relationship between service quality and student satisfaction. This finding implies that organization culture nor reputation would not strengthen nor weaken the relationship between service quality and student satisfaction. Based on the findings, this study proposes several recommendations for University of Andalas to improve the satisfaction of its students.
Effect of Teachers’ Corrective Feedback on Learners’ Oral Accuracy in English Speaking Lessons
Authors: Nhac Huong Thanh
Published: November 2021

Corrective feedback plays a vital role in contributing to the success of English language teaching and learning at all levels owing to its essential functions in developing learners’ English capacity. However, the ongoing debate on how effective corrective feedback is still remains controversial among educational scholars. This empirical study examined the effects of teachers’ corrective feedback on learners’ English oral accuracy at a higher education institution. The study used a before-and-after approach with the involvement of 47 law major sophomores at lower intermediate level who were divided into control and experimental groups. Specifically, the experimental group included two batches, including 16 participants companions receiving the explicit correction and metalinguistic feedback, and 15 learners provided with recast and clarification requests. In addition, there were 16 participants in the control group who were given no form of corrective feedback during English speaking lessons. The results indicate that the efficacy of corrective feedback is clearly acknowledged thanks to the contrastive analysis of the outcome in the learners' performance on the post-tests. In particular, the results of the explicit corrective feedback slightly outweighed the results of the control group receiving implicit feedback in terms of improving learners’ accurate usage of grammar, vocabulary, and pronunciation. The findings emphasise the importance of teachers’ corrective feedback in helping students improve their English competency.
Teacher Training Needs and their Influencing Factors: A Case Study of 13 Chinese Border School Teachers
Authors: Fu Qian , Yao Jiali , Tan Qinyi , Gui Runjin
Published: November 2021

Teacher training is not only the way to improve the quality of teachers in China's border areas, but also one of the collaborative paths to promote the high-quality development of regional education. Teacher training needs to provide a practical reference for specific service teacher training. Through conducting semi-structured, in-depth interviews, and using the grounded-theory three-level coding method for discourse analysis, this study explores teacher training needs and their influencing factors and how such factors influenced teacher learning and the development of teaching communities in border areas, in China. In the coding process, the researchers used MAXQDA (20.4.0) for auxiliary analysis. This work has constructed a model of teacher training needs and its influencing factors. Teacher training needs in border areas include training format, training content, training intensity, training opportunities, and training practicality. The factors include subjective factors, organizational development, institutional environmental factors, and field culture factors. According to the results of the model analysis, we put forward these optimization strategies: provide special mental health courses and counseling services for border teachers; carry out school-based training to form teachers' learning community; plan special training and create an international influence of border education, which would enhance teachers’ sense of professional honor and improve the perception threshold of achievement.
Licealiści piszą o konsekwencjach podejmowanych decyzji. Analiza wybranych przykładów językowej konceptualizacji wyboru w pracach z matury próbnej
Authors: Udzik Beata
Published: November 2021

Tematem artykułu jest analiza materiału badawczego pochodzącego z uczniowskich rozprawek. Autorka rozważa sposób ujawniania się instrumentalnego i formacyjnego charakteru edukacji polonistycznej w wypowiedziach pisemnych uczniów. Analizuje leksykę wykorzystaną we wstępach wypracowań, zwłaszcza słowa kluczowe zadania. Podejmuje próbę odtworzenia językowej konceptualizacji problemu, który rozważali uczniowie na maturze próbnej z języka polskiego na poziomie podstawowym w 2021 r.: wpływ dokonywanych przez człowieka wyborów na jego życie.
Soilscience
Authors:   Timiryazev Agricultural Academy, Ganjara N. F
Published: November 2021

The textbook is intended for undergraduate students studying in the areas of 35.03.04 Agronomy, 35.03.05 Gardening and 35.03.10 "Landscape architecture".
Inovasi guru dalam pembelajaran di era pandemi COVID-19
Authors: Yantoro Yantoro , Hariandi Ahmad , Mawahdah Zakiah , Muspawi Mohamad
Published: November 2021

Penelitian ini bertujuan untuk menganalisis inovasi guru dalam pembelajaran di era pandemi covid-19 . Metode penelitian menggunakan pendekatan kualitatif dengan jenis penelitian studi kasus. Penelitian ini dilaksanakan di Sekolah Dasar  Negeri 55/I Sridadi. Data dalam penelitian ini berupa deskripsi tentang inovasi guru dalam pembelajaran di era pandemi covid-19 yang diperoleh melalui metode wawancara dan observasi sebagai data utama serta dokumentasi sebagai data penunjang. Subjek penelitian adalah  kepala sekolah dan   guru kelas tinggi yang berjumlah 10 orang. Data di kumpulkan dan di analisis secara kualitatif. Hasil penelitian menunjukkan  bahwa guru melakukan beberapa inovasi dalam pembelajaran yaitu merancang pembelajaran dengan membuat skenario  pembelajaran, menyiapkan bahan ajar  dan media yang akan digunakan baik secara online maupun offline.     Pembelajaran dilakukan dengan cara blended learning yaitu dengan membuat sintaks model blended learning (seeeking of information, acquisition of information dan synthesizing of knowledge). Guru juga menerapkan home visit dengan belajar bersama orang tua dan membentuk tutorial sebaya siswa dan orang tua.
STEAM learning approach: realizing 21st century skills through increasing compound intelligence of class x students
Authors: Pasedan Daniel Desianto , Nadeak Bernadetha
Published: November 2021

This classroom action research aims to improve students' multiple intelligences through the STEAM (Science, Technology, Engineering, Arts, and Math) learning approach in class X TKJ at SMK Kristen Tagari with 31 students as research subjects. The classroom action research consisted of three cycles and each cycle consisted of six actions. Collecting data using the method of observation, interviews, multiple intelligence tests, and documentation. The data analysis technique uses the average value and the percentage of multiple intelligence test results. The results showed an increase in all constructs of multiple intelligence in subjects as evidenced by the results of the average score of the first intelligence test 28.19, the second test 28.93, the third test 29.49 while the average percentage change in multiple intelligence scores on the first test to the second test amounted to 2.62%, the second test to the third test 1.96% and the first test to the third test of 4.62%. It is recommended for further research to conduct classroom action research using the STEAM learning approach, students' multiple intelligence tests by learning problems experienced in class.
Hubungan konformitas teman sebaya dan kecanduan penggunaan smartphone dengan religiusitas
Authors: Sukri Ahmad , S Neviyarni
Published: November 2021

Penelitian ini dilatarbelakangi oleh pentingnya peranan religiusitas dalam kehidupan remaja, baik kehidupan sosial di lingkungan keluarga, sekolah, ataupun masyarakat. Religiusitas mampu mengarahkan remaja untuk bersikap lebih baik dalam kehidupannya sehari-hari.. Jenis penelitian ini adalah deskriptif korelatif yang bertujuan untuk mendeskripsikan hubungan konformitas teman sebaya dan kecanduan smartphone dengan religiusitas. Teknik penarikan sampel dalam penelitian ini adalah menggunakan teknik proportional stratified random sampling. Jumlah sampel adalah sebanyak 289 orang siswa SMA N 12 Padang. Adapun instrumen yang dipakai adalah skala model Likert yang berisi tentang konformitas teman sebaya, religiusitas siswa dan kecanduan penggunaan smartphone. Selanjutnya teknik analisis data menggunakan statistik deskriptif, regresi sederhana, dan regresi ganda. Adapun hasil penelitian menemukan bahwa terdapat hubungan konformitas teman sebaya dan kecanduan smartphone dengan religiusitas.
Sistem pendukung keputusan pemilihan supplier cosmetic dengan metode weighted product
Authors: Rani Maha , Ardiansyah Ricki , Christina Dian
Published: November 2021

Penelitian ini dilakukan untuk membangun sebuah sistem penunjang keputusan yang dapat digunakan oleh toko Al-Fazza Cosmetic untuk memberikan rekomendasi dalam pemilihan supplier. Dalam membangun sistem penunjang keputusan ini penulis menggunakan metode weighted product (wp) untuk melakukan pengolahan data dan melakukan perangkingan alternatif yang akan digunakan sebagai hasil rekomendasi dari sistem penunjang keputusan ini. Metode weighted product (wp) adalah metode yang melakukan perkalian terhadap semua bobot alternatif yang sebelumnya sudah dipangkatkan dengan bobot dari kriteria yang sudah dinormalisasikan. Dalam melakukan pemilihan supplier di toko Al-Fazza Cosmetic kriteria yang dijadikan acuan oleh pembuat keputusan yaitu kelengkapan barang, lama kadaluarsa, harga rata-rata, jarak supplier, dan akses transportasi dengan masing-masing bobot kriteria (5, 4, 3, 2, 1). Dari hasil analisa dan pengolahan data yang didapat dengan menggunakan metode weighted product (wp) sistem penunjang keputusan yang dibangun dapat memberikan perangkingan terhadap alternatif dan memberikan rekomendasi kepada pembuat keputusan di toko al_fazza cosmetic dalam memilih supplier. Hasil rekomendasi yang diberikan sistem penunjang keputusan ini bukan merupakan hasil akhir ataupun keputusan mutlak yang harus diambil, melainkan rekomendasi yang dapat digunakan pembuat keputusan dalam menentukan keputusannya.
As Tribos de Javé – Uma experiência paradigmática
Authors: Schwantes Milton
Published: November 2021

A evangelização está assentada sobre ás raízes do Evangelho. Tem a ver com os núcleos dá fé. Está enraizada nos conteúdos nobres e centrais da prática cristã...
“Estão faltos da glória de Deus”? (Rm 3,23) – Ambivalência no pensar e linguajar de Paulo
Authors: Voigt Simão
Published: November 2021

Apresento aqui uma exegese original da frase paulina em epígrafe, frase mui breve mas de sentido ainda problemático para os estudiosos do Apóstolo.

Não se trata de mero pormenor. A frase integra a importante perícope Rm 3,21-26 – que sabidamente é uma súmula do ideário do Apóstolo nesta sua principal epístola e até mesmo da teologia paulina em geral –, e seu esclarecimento põe sob nova luz toda uma série de textos dos inícios da Epístola...
Analysis Of Collateral Value In Provision Of Credit Customer BPR Serang
Authors: Hikmatullah Rizki , Sutikno Sutikno
Published: November 2021

The Problem of Checking Guarantee Data Process at PT. BPR Serang (Perseroda), How is the Assessment Method for Credit Guarantees at PT. BPR Serang (Perseroda), How to bind credit guarantees at PT. BPR Serang Objective To find out the process of checking credit guarantee data at PT. BPR Serang, To understand the credit guarantee assessment method at PT. BPR Serang, To understand the binding of credit guarantees at PT. BPR Serang. The writing method used is descriptive qualitative method, which is a form of data collection that aims to describe, describe a situation or a problem, where the correct data is taken, the time and place of this research starts from March 20 to April. 30 which is held from 08.00 to 15.00 WIB. Data collection techniques in this study were observation, interviews, documentation. And data analysis techniques used in this study were triangulation, data reduction, data presentation, and drawing conclusions. Results/Findings: In the process of checking this data in submitting a credit application, the first thing that must be known is the nature of a customer's commitment so that we know that this responsibility must be carried out by every customer who applies for credit, and in the process of checking this guarantee data each customer is required to meet the guarantee criteria, namely having Marketability, meaning that goods or objects can be easily sold, Ascertainability, meaning that the goods or objects can be assessed in a general and definite manner, Stability, The collateral assessment process required in this credit application is seen from several sources that carried out by PT. BPR Serang including Fair Market Value is the value or price of collateral prevailing in the market at the time the valuation is carried out, and For this land security assessment, looking at the source of the assessment of the Sales Value of the Tax Object contained in the certificate, the party will do a re-calculation for the valuation of the collateral calculated by the percentage of land collateral is 80% and the results of the calculation are used as collateral value in the credit application. In the binding of credit guarantees carried out by PT. BPR attacks, this binding is carried out using SKMHT and APHT, and each has provisions including for a credit limit of less than Rp. 30,000,000 using SKMHT, and for a credit limit of more than Rp. 30,000,000 using APHT. and for this binding fee, including the verification fee for the SKMHT AND APHT guarantee fee of Rp. 1,000,000, 125% mortgage fee
Examples from practice of the elementary education in Great Britain of the 19th century (R. Owen’s private initiative on people education)
Authors: Mokromenko O.
Published: November 2021

The article studies the issue of the theory and practice of the elementary education development in Great Britain of the 19th century. A correlation between private initiative and State assistance in the formation process of the elementary schools net has been defined and proved by the samples from the history of the elementary education development. Special attention is given to the investigation of R.Owen’s private initiative on people education activity. Three periods in this activity have been identified according to changing R.Owen’s philosophy, publishing new works, searching for new forms of his private initiative on people education activity. New Lenark’s period in his education activity has been considered. The main trends of R.Owen’s education activity in the denoted period have been characterized. The goal of R.Owen’s public and education activity has been determined as paying attention of people and British government to the issue of creating and activity of elementary education schools. Assistance for two British educational specialists has been defined as one of the main trends in R.Owen’s education activity. Taking a part in the creating standards base of the elementary education development including Factory Acts (1802-1819) has been described as a considerable contribution in R.Owen’s education activity. R.Owen as a founder of kindergarten in Great Britain in 1816 ( a part of his Institute) has been ascertained in the investigation. R.Owen’s studying both native and foreign educational specialists experience has been pronounced the significant part of his education activity. It is concluded that elementary education school activity in Great Britain of the 19th century is characterized by private initiative. R.Owen’s education activity has received recognition in the elementary education development in Great Britain of the 19th century.
Reas of development of higher education and science in ukraine in the modern conditions
Authors: Popova L.
Published: November 2021

The article investigates the main reasons that hinder the development of higher education and science in Ukraine in the present conditions. Among these reasons, the author stated the following: the gap between secondary and higher education in the country, as well as higher education and scientific and technical sphere; high percentage of migration of the population of Ukraine; insufficient level of funding for research; lack of partnerships between business and higher education institutions, which as a result contributes to the imbalance of supply and demand in the labor market, etc. The author proposes the directions of development of higher education and science in Ukraine, which solves the existing problems in the field of modern higher education and science in the present conditions.

Special attention is given to the need to provide universal design in education and science for low-mobility groups (in particular, people with disabilities), as well as to ensure accessibility to social infrastructure (in particular, educational and scientific institutions). It is emphasized that in the conditions of modern development of civilization, when special attention is paid to the protection of human rights and the citizen in all spheres of life, it is advisable to introduce more effective measures in the field of education and science for people with disabilities and other representatives of the low-mobility population groups. The legislative framework regulating the requirements for creating unimpeded access to social infrastructure facilities for low-mobility groups of population is analyzed. It is noted that Ukraine does not comply with these requirements, although construction in the country is quite active. It is emphasized that Ukraine, as a developed European country, also needs to take care of everyone's rights and provide accessible education and science.
Some aspects of using infographics to improve the effectiveness of online testing in tactical disciplines
Authors: Zmiivskiy H. , Petruk O. , Puhach V.
Published: November 2021

Considered the possibilities of test control with the use of infographics are considered, which allow: to take into account specific features of the discipline; solve the problem of improving the perception, understanding and memorization of information; compactly provide large amounts of information; to strengthen the motivation to study the discipline; intensify the learning process; to realize the creative potential of cadets (students) and teachers through educational material.

The analysis results and generalization are presented of the experience of conducting online testing of the level of formation of information and graphic competencies of cadets (students) are given. The advantages and disadvantages of closed-loop testing are analyzed. Technological and methodical recommendations on development and application of online tests with tasks in the graphic form are formulated.

There is a positive impact of online testing using elements of infographics not only on the quality of control of knowledge, skills and abilities, but also on the formation of professional culture of future military lawyers in the process of training in the specialty.

The ways of improving the effectiveness of online tests in tactical disciplines are proposed: including tasks in graphical form in tests; the use of adaptive tests; exclusion of borrowing schemes (illustrations) to tasks from educational literature; orientation of tasks to the practical component of the acquired knowledge; use for online control, in addition to closed tests, practical tasks in an open form, etc.