bluuebunny/crossref_metadata_2025 huggingface dataset:
PENINGKATAN MINAT DAN HASIL BELAJAR TEKNOLOGI PERKANTORAN MELALUI PENERAPAN METODE PEMBELAJARAN STUDENT FACILITATOR AND EXPLAINING (SFAE)
Authors: Sufriadi Sufriadi
Published: June 2022

Latar belakang penelitian ini adalah karena rendahnya minat belajar peserta didik yang berakibat kepada tidak maksimalnya hasil belajar yang mereka capai, dengan demikian penelitian ini bertujuan untuk meningkatkan minat dan hasil belajar mata Pelajaran Teknologi Perkantoran peserta didik kelas X Otomatisasi dan Tata Kelola Perkantoran (OTKP) SMK Negeri 1 Sinjai, melalui teknik Student Facilitator and Explaining (SFAE). Penelitian dilaksanakan 2 (dua)  siklus, dengan tahapan, yaitu: 1) perencanaan, 2) pengamatan, 3) pelaksanaan dan 4) refleksi. Subjek penelitian adalah peserta didik kelas X OTKP-1 SMK Negeri 1 Sinjai. Teknik pengumpulan data untuk ranah kognitif berupa tes evaluasi, untuk ranah afektif dan psikomotorik digunakan angket minat dan lembar observasi. Hasil penelitian menunjukkan terdapat peningkatan nilai dengan rata-rata pretest minat belajar dari siklus I mencapai 73 persen  (kategori sedang). Siklus II nilai rata-rata posttest minat belajar mencapai 77 persen secara klasikal (kategori tinggi). Untuk hasil belajar juga mengalami peningkatan yaitu: siklus I mencapai 80,77 persen. Sedangkan pada siklus II mencapai 96,15 persen. Kemudian ranah afektif pada siklus I mencapai nilai rata-rata 61,5 persen. Selanjutnya, pada siklus II mencapai 100 persen artinya terjadi peningkatan sebesar 38,5 persen. Sedangkan pada ranah psikomotorik siklus I nilai rata-rata mencapai 61,54 persen. Sedangkan siklus II mencapai 100 persen. Hal tersebut menunjukkan bahwa minat dan hasil belajar peserta didik mengalami peningkatan dengan menerapkan metode pembelajaran SFAE.
Pentingnya Kurikulum Pendidikan Agama Kristen Pemuda Dalam Meningkatkan Spiritualitas Pemuda Menurut Teori Wychoff
Authors: Rungkat Nova Jelly
Published: June 2022

Abstract: This article discusses the importance of the Christian Religious Education curriculum in improving youth spirituality according to Wyckoff’s theory. This research uses a literature research method or library study; therefore, the author can analyze the literature sources related to this study’s purpose. The Christian Religious Education curriculum is a program planned by the church to educate the congregation, including youth, to understand God’s will in their lives. The Christian Religious Education curriculum has a significant role because it is inseparable from the learning experiences undergone by youth. Wyckoff said that a good Christian Religious Education curriculum design would follow the principles of curriculum that have been established as basic guidelines in guiding the educational process.
Abstrak: Artikel ini membahas tentang pentingnya kurikulum PAK dalam meningkatkan spiritualitas pemuda menurut teori Wyckoff. Penelitian ini menggunakan metode penelitian literatur atau studi Pustaka. Dengan metode ini penulis dapat menganalisis sumber sumber literatur yang relevan dan berkaitan dengan tujuan penelitian ini dan menuangkannya dalam sebuah hasil penelitian. Kurikulum PAK adalah program yang direncanakan oleh gereja dalam mendidik jemaat termasuk pemuda untuk memahami kehendak Allah dalam hidupnya. Kurikulum PAK memiliki peran yang sangat penting dalam proses PAK itu sendiri karena tidak terlepas hubungannya dengan pengalaman belajar yang dialami oleh pemuda. Hal ini berarti bahwa kurikulum PAK harus disediakan oleh gereja dan disusun sebaik mungkin agar dapat meningkatkan spiritualitas pemuda. Wyckoff mengatakan bahwa desain kurikulum PAK yang baik akan mengikuti prinsip prinsip kurikulum yang sudah ditetapkan sebagai pedoman dasar dalam memandu proses pendidikan tersebut.
Phishing and Advanced Persistent Threats
Authors:   Instituto Superior de Tecnologias Avançadas, Lisbon, Portugal, Brandao Pedro Ramos , S Mamede Henrique ,   INESCT TEC - Universidade Aberta, Lisbon, Portugal
Published: June 2022

The paper addresses one of the techniques mor used by Advanced Persistent Threats attacks, phishing. The paper demonstrates the complexity of the technique, explains how attacks can be carried out, and presents defense techniques, and strategies against phishing attacks. The article also presents a summary description of what an Advanced Persistent Threat attack is. This description characterizes this type of attack.
Hyperventilation Syndrome: Commonly Encouuntered, but Regularly Overlooked
Authors:   Clinical Professor Emeritus, Indiana University School of Medicine, USA, Tavel Morton E
Published: June 2022

Hyperventilation syndrome is far more common than generally believed, and thus usually unrecognized. It often produces misleading complaints that include alterations of consciousness, inexplicable sensory and motor sensations, and it is often masked by coexisting somatic symptoms. Obscuring recognition further, symptoms attributed to the panic disorder are often, in reality, those of hyperventilation. Proper diagnosis of this breathing disorder depends upon a heightened awareness of its various manifestations, which can then lead to effective means of diagnosis and management.
BLACK SEEDS (NIGELLA SATIVA LINN.) AS NATURAL FEED ALTERNATIVE IN POULTRY PRODUCTION
Authors: Al-Sanabani Mohammed A. , Al-Hothaify Shaif A.
Published: June 2022

A black seeds (Nigella sativa Linn.) is a medicinal and herbal plant with a rich historical background that has attracted many investigators to study and explore its potential effects. BSs contain essential components for the growth such as amino acids, vitamins and minerals and active substances. The main active ingredients are volatile oils, alkaloids, saponin and sterols. The major components of volatile oils are thymoquinone followed by dithymoquinone, thymohydroquinone and thymol. It has a great medicinal properties including, antioxidant, anti-inflammatory, immune-modulatory, antibacterial, appetite stimulant, anti-diarrheal, and as a parasitic remedy. BSs have been used as feed additive in livestock feeding program as a replacement for antibiotic drugs and numerous studies have been carried out to examine the effects of BSs on broiler and layer birds and the results indicated to potential effects to stimulate immunity and upgrade the production performance and economic efficiency of the birds.
تحديات تطبيق المنصات التعليمية من وجهة نظر أعضاء هيئة التدريس بجامعة عدن في ظل جائحة كورونا (COVID - 19) وسبل التغلب عليها
Authors: Al-Jaidy Wafa Taleb Suleman
Published: June 2022

هدفت الدراسة للتعرف على التحديات التي تواجه تطبيق المنصات التعليمية من وجهة نظر أعضاء هيئة التدريس بجامعة عدن في ظل جائحة كورونا (COVID - 19) وسبل التغلب عليها. واستخدمت الباحثة المنهج الوصفي التحليلي، وتكونت العينة من (410) عضو هيئة تدريس في كليات: (العلوم الإدارية، والحاسوب، واللغات) بجامعة عدن وفق الدرجة العلمية (أستاذ مساعد، وأستاذ مشارك، وأستاذ). وتم استخدم أداة مكونة من (4) مجالات، وهي: (التحديات التي تواجه إدارة الكليات، التحديات التي تواجه أعضاء هيئة التدريس، التحديات التي تواجه الطالب، التحديات التي تواجه المساقات الدراسية)، واشتملت هذه المجالات مجتمعة على (28) فقرة. وأظهرت نتائج الدراسة أن: المتوسطات الحسابية لإجابات أفراد العينة حول مجالات التحديات التي تعيق تطبيق استخدام أعضاء هيئة التدريس للمنصات التعليمية ككل، تراوحت بين (3.25- 3.82)، وجاء مجال (التحديات التي تواجهه أعضاء هيئة التدريس) بالمرتبة الأولى، بمتوسط حسابي (3.82)، وبدرجة تقييم (مرتفعة)، وجاء مجال (التحديات التي تواجهه الطالب) في المرتبة الثانية، بمتوسط حسابي (3.55)، وبدرجة تقييم (متوسطة)، وجاء مجال (التحديات التي تواجهه المقررات الدراسية) في المرتبة الثالثة، بمتوسط حسابي (3.49)، وبدرجة تقييم متوسطة، بينما جاء مجال (التحديات التي تواجهه إدارة الكليات) في المرتبة الرابعة والأخيرة، بمتوسط حسابي (3.25)، كما أظهرت النتائج وجود فروق ذات دلاله إحصائية عند مستوى الدلالة (0.05) في آراء أفراد العينة حول استخدام المنصات التعليمية، تعزى لمتغير سنوات الخبرة التدريسية، حيث بلغت قيمة (F) (7.61)، وهي قيمة دالة إحصائيًا لصالح سنوات الخبرة التدريسية (أقل من 10 سنوات)، بمتوسط حسابي (3.70)، بينما بلغ المتوسط الحسابي للخبرة التدريسية (أكثر من 10 سنوات) (3.67). ووجود فروق ذات دلاله إحصائية عند مستوى الدلالة (0.05) في آراء أفراد العينة حول استخدام المنصات التعليمية تعزى لمتغير الدرجة العلمية (أستاذ مشارك) حيث بلغت قيمة (F) (5.08)، وهي قيمة دالة إحصائيا.
An Empirical Study on the Factors Influencing Consumers’ Purchase Intention of Cosmetic Products
Authors: Othman Abdullah Sanusi , Abd Rahman Ishak , Teoh Nicholas , Che Omar Ahmad Raflis , Hakim Osman Lokhman
Published: June 2022

The cosmetics industry is one of the world's fast-growing sectors. With more and more new cosmetic companies joining the market this beauty industry is booming, resulting in a highly competitive environment. Furthermore, Consumers with rapidly shifting preferences and expectations have created challenges on the market, resulting in a shorter product ’s life cycle, impasse innumerable skin care giants and novice companies. As such, to stay and retain new customers, it is important for the cosmetic companies to continually grow their business activities. In order to achieve that, cosmetic companies need to understand and satisfy their customers by creating values and meet their demands. The purpose of this study is to investigate the influence of brand image, perceive product price and perceived quality on intention to purchase cosmetic products. A total of 139 questionnaires were collected from consumers in the Kelang Valley who have experienced purchasing and using cosmetic products. This finding might benefit cosmetics firms and marketers to better understand important factors underlying cosmetics purchase intention among Malaysian consumers in order to better compete in the global as well as the local market.
Faktor-Faktor Penyumbang Neet di Provinsi Jawa Barat
Authors: Citra Hella
Published: June 2022

NEET (Not in Education, Employment, or Training) is one of the SustainableDevelopment Goals (SDGs) indicators to determine the level of vulnerability of youngpeople aged 15-24 years in dropping out of school, unemployment and feeling hopelessabout the world of work. BPS data shows that in 2020 West Java is the province with thehighest number of NEETs in Indonesia. The influence of West Java's NEET is very largeon the national NEET figure, as evidenced in the last 5 years the pattern is always thesame as West Java's NEET. For this reason, this study aims to determine the cause of aperson's chance to become a NEET in West Java Province using data from the 2020National Labor Force Survey (Sakernas). The analytical method used is descriptivestatistics and inferential statistics with binary logistic regression models. The resultsshowed that with a 95 percent confidence level, the variables that significantly affect aperson's status as a NEET are age, gender, disability, marital status, education, skills,work experience, education of the head of the household, number of children, presenceof toddlers or the elderly, presence of household members who work, location ofresidence, and the perceived impact of COVID-19. In addition, it was found that personswith disabilities were 4 times more likely to become NEETs than non-disabled persons.

Abstrak

NEET (Not in Education, Employment, or Training) ialah salah satu indikator Sustainable Development Goals (SDGs) untuk mengetahui tingkat kerawanan penduduk muda usia 15-24 tahun dalam putus sekolah, pengangguran serta merasa putus asa terhadap dunia kerja. Data BPS menunjukkan bahwa pada tahun 2020 Jawa Barat merupakan provinsi dengan jumlah NEET tertinggi di Indonesia. Pengaruh NEET Jawa Barat sangat besar terhadap angka NEET nasional, terbukti dalam 5 tahun terakhir polanya selalu sama dengan NEET Jawa Barat. Untuk itu, penelitian ini bertujuan untuk mengetahui penyebab seseorang berpeluang menjadi NEET di Provinsi Jawa Barat dengan menggunakan data Survei Angkatan Kerja Nasional (Sakernas) tahun 2020. Metode analisis yang digunakan adalah statistik deskriptif dan statistik inferensia dengan model regresi logistik biner. Hasil penelitian menunjukkan bahwa dengan tingkat kepercayaan 95 persen, variabel yang signifikan mempengaruhi status seseorang menjadi NEET ialah umur, jenis kelamin, disabilitas, status perkawinan, pendidikan, keterampilan, pengalaman kerja, pendidikan kepala rumah tangga, jumlah anak, keberadaan balita atau lansia, keberadaan anggota rumah tangga yang bekerja, lokasi tempat tinggal, dan dampak covid-19 yang dirasakan. Selain itu ditemukan penyandang disabilitas 4 kali lebih berisiko menjadi NEET dibandingkan dengan yang bukan penyandang disabilitas.
Language Variations in Siniar (Podcast) Youtube: Sociolinguistic Studies
Authors: Utami Mulyani , Syamsudduha Syamsudduha , Maman Mayong
Published: June 2022

This study aims to describe language variations on YouTube podcasts in terms of speakers and in terms of usage. In this study, there are three YouTube channels that will be investigated, namely the Deddy Corbuzer Podcast channel, Raditya Dika Podcast (PORD) and Akbar Faizal Uncensored. In their podcasts, podcasters often invite speakers from various circles. For example, community leaders, entrepreneurs, homeland celebrities, YouTubers, and government officials. They are invited to be interviewed regarding issues that are developing in the community. Therefore, the podcast videos on the YouTube channel are never separated from several language variations. This research is classified as a descriptive qualitative research with the data obtained by oral data and the data source, namely broadcast broadcasts on the youtube channel. This research will focus on the use of language variations in terms of speakers and in terms of usage used in the podcast. The results of this study indicate the use of language variations which include: (a) Language variations in terms of speakers consisting of; (1) Dialect; (2) Acrolect; (3) Vulgar; (4) Slang; (5) Jargon; (6) Argot; and (7) Colloquial; (b) There are 3 areas of language variation in terms of usage, namely: (1) Business Fields; (2) Education Sector; (3) Political Sector.
The Graphical Results of Myopia after Refractive Surgical Treatment by Femto2nd Optical Maser-Assisted and Epiboly’s LASEK (Eye-Surgery) have Remained Comparable.
Authors: Ullah Ihsan , Ahmed Iftekhar , Nawab Farrukh , Zahir Khalil Khan , Khattak Irfanullah
Published: June 2022

Background: In this prospective cohort study (flap-off epi-eye-surgery), the results of femtosecond optical maser-assisted in situ keratomileusis (femto-eye-surgery) and epipolis eye-surgery refractile surgery for myopia were compared.

Purpose: Comparison of the results of eye-surgery myopia or myopic astigmia improvement by a six- multidimensional amaris exciter optical maser and establish that both femto- eye-surgery and flap-off epi-eye-surgery are safe, effective, and predictable in Amanat eye hospital Rawalpindi. The duration of the study was July 2019- July 2021. Sample size was 400 eyes, 200 patients, 81 male and 119 female. The study was conducted after the ethical approval of the hospital ethical committee.

Methods: Four hundred (400) eyes from 200 individuals were divided into two groups in this prospective cohort study. For femto-eye-surgery flaps, a femtosecond optical maser was used, while an epikeratome (flap-off) was used for epi-eye-surgery flaps.  The researchers  measured uncorrected distance graphicalacuity (u.d.v.a), corrected distance graphical acuity (c.d.v.a), visible bending (m.r), corneal asphericity (q-value), and corneal higher-order aberrations (hoas) before and after surgery. In both groups, the improvement in logmar udva following refractile surgery was statistically significant (p< 0.001 for all); it was significantly higher for femto-eye-surgery 1 day and 1 week postoperatively (p <0.001 for femto-eye-surgery, respectively).

Results: Logarithm of the minimum angle of resolution (logmar) of udva after refractile surgery was statistically significant for both groups (p = 0.002); it was significantly higher for femto-eye-surgery than flap-off epi-eye-surgery (0.03 *0.06 logmar (femto-eye-surgery) and 0.54 * 0.31 logmar (flap-off epi-eye-surgery ) at 1 day postoperatively; 0.02 *0.05 logmar (f the increase in spherical aberration (z4,0) in flap-off epi-eye-surgery was reater than femto-eye- surgery : 0.626 ± 0.232 μm and 0.479 ± 0.139 μm in the front cornea; 0.556 ± 0.227 μm and 0.430 ± 0.137 μm in the total cornea (p = 0.016 and p = 0.017). There was no significant impact of the changes to the corneal hoa in the back of the eye on the corneal hoa in general.

Conclusion: Despite the fact that femto-eye-surgery generated better early graphics results than flap-off epi-eye-surgery, there  was no significant difference in the results one week following surgery.
Pengaruh Kebiasaan Belajar Terhadap Hasil Belajar Matematika
Authors: Nainggolan Dina Herianti , Sidabalok Nova Erawati , Aritonang Elsida
Published: June 2022

Tujuan pendidikan adalah bukan hanya menciptakan manusia yang terpelajar tetapi juga menciptakan manusia yang berbudaya. Oleh sebab itu, penyelenggaraan pendidikan yang kering dari nilai-nilai moral dan agama harus diubah dan disesuaikan kepada tuntutan pendidikan yang demokratis, religius, mengembangkan sikap inovatif dan ingin selalu meningkatkan kualitas. Hasil belajar perlu ditingkatkan supaya tujuan pendidikan dapat tercapai sehingga tercipta siswa yang berkompeten baik dibidang kognitif, afektif dan psikomotorik. Hasil belajar merupakan perubahan yang mengakibatkan manusia berubah dalam sikap dan tingkah lakunya terhadap proses belajar siswa sesuai dengan tujuan pemebelajaran. Hasil belajar adalah realisasi tercapainya tujuan pendidikan, sehingga hasil belajar yang diukur sangat tergantung kepada tujuan pendidikan. Penelitian ini ialah penelitian kuantitatif dengan menggunakan pendekatan survei. Dalam rancangan survei, peneliti mendeskripsikan secara kuantitatif (angka-angka) kecendrungan-kecendrungan, perilaku-perilaku, atau opini-opini dari suatu populasi dengan meneliti sampel populasi tersebut (Creswell, 2009). Disimpulkan bahwa ada pengaruh kebiasaan belajar terhadap hasil belajar matematika pada materi persamaan kuadrat siswa kelas XI SMK Swasta Teladan Pematangsiantar. Terdapat korelasi positif (regresi linear) antara kebiasaan belajar dengan hasil belajar siswa.
Gambaran Pemeriksaan Laju Endap Darah (LED) pada Pasien dengan Strooke Non Hemoragik
Authors: Hutauruk Deswidya S , Saragih Sitio Lenni E
Published: June 2022

Laju endap darah (LED) merupakan metode yang mudah dan merupakan petunjuk tidak langsung terhadap deformitas eritrosit. Jika ada kondisi yang meningkatkan kadar fibrinogen atau macroglobulin lainnya akan menyebabkan eritrosit mengendap lebih cepat. Dengan melihat konsep ini kami melakukan penelitian untuk mengeksplorasi korelasi antara komponen eritrosit dengan keluaran klinis stroke iskemik. Penelitian ini merupakan penelitian deskriptif dengan populasi 30 responden pasien stroke non hemoragik pada pasien rawat inap di RS Horas Insani Pematangsiantar dengan teknik purposive sampling. Pengambilan data dengan pengambilan darah pasien langsung. Hasil penelitian didapatkan dari 30 responden terdapat 16 laki-laki (53%) memiliki nilai laju endap darah yang meningkat >30 mm/jam dan 14 perempuan (47%) memiliki nilai laju endap darah yang meningkat >30 mm/jam. Kesimpulan dari penelitian tersebut adalah semua penderita stroke mengalami kenaikan nilai laju endap darah.
Penggunaan Google Classroom Terhadap Hasil Belajar Matematika Siswa pada Materi Persamaan Kuadrat
Authors: Surya Nuraisyah , Aritonang Elsida , Sidabalok Nova Erawati
Published: June 2022

Google Classroom merupakan alat produktivitas gratis meliputi email, dokumen dan penyimpanan classroom di desain untuk memudahkan guru (pengajar) dalam menghemat waktu, mengelola kelas dan meningkatkan komunikasi dengan siswa-siswanya. Dengan Google Classroom ini dapat memudahkan peserta didik dan pengajar untuk saling terhubung di dalam dan di luar sekolah (Class, 2018: 16). Selain itu, Google Classroom bisa menjadi sarana distribusi tugas, submit tugas bahkan menilai tugas-tugas yang dikumpulkan (Singer, 2017: 23). Dengan demikian, aplikasi ini dapat membantu memudahkan guru dan siswa dalam melaksanakan proses belajar dengan lebih mendalam. Hal ini disebabkan karena baik siswa maupun guru dapat mengumpulkan tugas, mendistribusikan tugas, menilai tugas di rumah atau dimanapun tanpa terikat batas waktu atau jam pelajaran. Jenis penelitian ini ialah penelitian kuantitatif dengan menggunakan pendekatan survey. Dari penelitian ini disimpulkan bahwa penggunaan Google Classroom terhadap hasil belajar matematika pada materi persamaan kuadrat siswa kelas XI SMK Swasta Teladan Pematangsiantar efektif untuk digunakan. Terdapat korelasi positif (regresi linear) antara penggunaan Google Classroom dengan hasil belajar siswa.
Determinants of Advancement in Information Communication Technologies and its Prospect under the role of Aggregate and Disaggregate Globalization
Authors: Audi Marc , Ali Amjad , Al-Masri Razan
Published: June 2022

Globalization has been witnessed to bring numerous benefits to the advancement in information communication technologies. However, to analyze this relationship mostly aggregate globalization and country-specific studies have been conducted, without considering the importance of disaggregate globalization for advancement in information communication technologies. Therefore, this article aims to examine the impact of aggregate and disaggregate globalization on the advancement of information and communication technologies (ICT) in the case of 87 developed and developing countries for 2000-2019. Panel least square and pairwise Dumitrescu-Hurlin panel causality tests have been used for empirical analysis. We have divided our empirical analysis into six models, i.e. aggregate globalization model for whole sample countries, disaggregate globalization model for whole sample countries, aggregate globalization model for developed countries, disaggregate globalization model for developed countries, aggregate globalization model for developing countries, and disaggregate globalization model for developing countries. Our estimated outcomes of the aggregate globalization model for the whole sample countries and developing countries show that globalization has a positive and significant impact on the advancement of information and communication technology. Our outcomes show that economic globalization, social globalization, political globalization, and availability of physical capital have a positive and significant impact on the advancement of ICT in developing countries. In the case of developed countries, aggregate globalization, political globalization, and social globalization reduce the advancement of ICT, whereas the availability of physical capital and economic globalization are raising the advancement of ICT. The results of the causality test show that all the variables have a causal relationship with each other except some variables of developed countries in the disaggregate globalization model. Our outcomes recommend that developing countries should promote aggregate and disaggregate globalization to achieve the desired level of ICT.
Exchange Rate Synchronization for a Set of Currencies from Different Monetary Areas
Authors: Portugal Duarte Antonio , Da Silva Nuno Baetas
Published: June 2022

The degree of co-movement between currencies remains an important subject for international trade and monetary integration across countries. However, the economic literature has given limited answers about the directional relationships among currencies, and whether they have a leader or a driver. Using the Hodrick-Prescott filter and the wavelet methodology, this paper analyzes exchange rate synchronization for a set of twelve currencies belonging to different monetary areas covering the period between January 1980 and July 2020. The empirical results reveal that: i) the U.S. dollar still plays an essential role as a foreign exchange anchor; ii) the euro shows an out-of-phase relationship with the vast majority of currencies, including with the other European currencies; iii) the British pound seems to have departed significantly from the European single currency; iv) the Brazilian real leads the Chinese yuan for most of the sample, and both currencies record great dissimilarities with the other currencies; v) in the absence of short-term foreign exchange market frictions, average bilateral distances between currencies are smaller, and vi) during the international financial crisis, exchange rates became more synchronized.
FUNDAMENTAL I E II: COMO OS ALUNOS VOLTARAM E COMO RECUPERAR ESTE TEMPO “PAUSADO”, APÓS O ENSINO REMOTO
Authors: Macêdo da Silva Lima Raimunda , Alves Guimarães Ueudison
Published: June 2022

Este artigo tem por objetivo analisar os possíveis reflexos da pandemia de COVID-19 no processo de ensino-aprendizagem dos alunos do ensino Fundamental I e II, no país, após o retorno das aulas no formato híbrido e presencial, partindo da necessidade de fomentar a implementação de novas metodologias didáticas que possam auxiliar os estudos dos alunos após esse tempo “pausado”, além da necessidade de políticas públicas para adesão da inclusão digital a todas as realidades. A relevância social deste trabalho se justifica pelo fato de trazer novas reflexões acerca dos impactos educacionais provocados em meio a pandemia, bem como sugestões de possíveis soluções que possam minimizar o problema.  Como metodologia, utilizou-se a pesquisa bibliográfica exploratória, por meio de artigos científicos, anais em revistas, informações jornalísticas e outros documentos legais que pudessem alicerçar os estudos.  Em suma, os resultados evidenciam a necessidade de se repensar novas práticas metodológicas que deem conta desta demanda educacional do momento, em consonância com a demanda do século XXI, do mundo digital, através de políticas públicas educacionais que priorizem a inclusão tecnológica de todos.
Electrolytic oxidation of gelatinised tapioca starch: effect of sodium chloride content on structural and physicochemical properties
Authors: Nguyen Vinh Tien , Dang Thanh Binh , Trinh Khanh Son
Published: June 2022

This is the first study on electrolytic oxidation of tapioca starch in the gelatinised state. Tapioca starch was first gelatinised and then oxidised in an electrolytic tank with NaCl as the electrolyte. The structural and physicochemical properties of the native and the oxidised starches were characterised by FTIR, XRD, molecular mass distribution, degree of oxidation, and thermal gravimetry. FTIR spectra and degree of oxidation analyses showed that 2 - 3% NaCl concentration in the electrolytic tank resulted in the highest content of carbonyl and carboxyl groups in the oxidised starch. The depolymerisation of starch increased with the concentration of NaCl. As a result of these structural changes, the thermal stability of starch samples decreased with the increase of NaCl concentration. The present work demonstrated a fast, simple, and benign process of oxidising starch that can be used in industrial production.
Effects of two drying methods on the stability and antioxidant activity of phenolic compounds in mulberry fruits
Authors: Tan Si , Wang Wei , Wang Xv , Li Wenfeng , Zhao Xin
Published: June 2022

Mulberry is a health-promoting fruit with abundant phenolic compounds. The effects of vacuum drying (VD) and vacuum freeze-drying (VFD) on oxidation resistance and polyphenols, including extractable and non-extractable phenols, were compared in the present work. The total polyphenols and antioxidant capacity of mulberry fruits treated with VFD were higher than those treated with VD. Thirteen phenolic compounds in fresh and dried mulberry fruits were identified and quantified by UPLC-QqQ/MS. The content of extractable phenol was significantly higher than that of non-extractable phenol. In addition, correlation analysis showed that flavonoids cyanidin-3-O-glucoside and phloretin were closely related to the total polyphenols and antioxidant activity. These results provide the basis for further development of dried mulberry products containing high content of total polyphenols and antioxidant activity.
Effect of whey protein concentrate on probiotic viability and antioxidant properties of yogurt during storage and simulated gastrointestinal transit
Authors: Ranok Araya , Kupradit Chanida , Khongla Chompoonuch , Musika Sumalee , Mungkalanan Seksan , Suginta Wipa
Published: June 2022

The present work investigated the effects of whey protein concentrate (WPC) on probiotic yogurt. Five different concentrations of WPC (0 - 10%) were evaluated. The results showed positive effects of WPC on yogurt’s properties under simulated gastrointestinal (GI) transit and long-term storage. In vitro digestion of WPC-fortified yogurt during GI transit markedly promoted the antioxidant activities in a concentration-dependent manner. WPC supplementation was also shown to significantly enhance the viability of probiotics under GI transit and during refrigerated storage, to the recommended level for health benefits on daily intake. The optimal concentration for retention of physicochemical properties (water holding capacity and texture profile) of the yogurt during refrigerated storage for 28 days was 5% (w/w), while the addition of 10% (w/w) WPC yielded the highest radical-scavenging activity (15.3 ± 0.1 mg Trolox Eq./g), reducing power (575.3 ± 2.3 g Trolox Eq./g), and Fe2+-chelating ability (13.5 ± 0.02 mg EDTA Eq./g) under both gastric and pancreatic digestion conditions. The results obtained suggest that WPC-fortification promoted the overall quality of probiotic yogurt by improving its antioxidant activities and probiotic viability, as well as extending its shelf-life.
Mycotoxins in foods, from the field to the plate: a review
Authors: Barajas-Ramírez Jahir Antonio , Moncada-Abaunza Delfino Alejandro , Gómez-Espinoza María Guadalupe
Published: June 2022

Mycotoxins are secondary metabolites produced by some fungal species, mainly from the genera Alternaria, Aspergillus, Fusarium, and Penicillium. Mycotoxins can be found in raw materials and processed foods. High intake of mycotoxins in short time periods will generate outbreaks of mycotoxicosis distinguished by physical discomfort or even death. Chronic consumption of mycotoxins can cause several important illnesses. Due to the substantial health risk of mycotoxin intake, several organisations have recommended the maximum allowable limits in foods. Since differences in the values suggested across organisations affect the risk of populations ingesting these compounds, the criteria must be unified. Mycotoxins are generally highly thermostable. Operations commonly applied during food processing such as frying and roasting have variable effects in reducing the mycotoxin content. The use of probiotics to transform mycotoxins into minor toxic compounds is a promising alternative reduction measure. The complete elimination of mycotoxins in foods appears practically impossible. Therefore, good agronomic practices are essential to avoid the growth of mycotoxin-producing fungi in raw materials. Global climate change is a relevant issue due to the changes in rainfall, humidity, and temperature patterns worldwide could stimulate the growth of fungi in broader regions, thus increasing the risk of mycotoxin presence in foods and subsequent consumption. Therefore, increasing research and development in innovative methods for the elimination or reduction of mycotoxins in foods is essential.
Effect of feeding type and artisanal process in microstructural and physicochemical parameters of fresh and ripened goat cheese
Authors: Ramírez-Rivera Emmanuel de Jesús , Herrera-Corredor José Andrés , Toledo-López Víctor Manuel , Sauri-Duch Enrique , Rodriguez-Miranda Jesus , Juárez-Barrientos José Manuel , Díaz-Rivera Pablo , Herman-Lara Erasmo
Published: June 2022

The objective of the present work was to determine the influence of feeding type and artisanal process on microstructural and physicochemical parameters of goat cheeses. The cheeses were made with goat's milk from goats which were fed with different forages: (1) reed (Cissu verticillata) and King grass (Saccharum sinense), (2) mulberry (Morus alba) leaves and orange (Citrus sinensis) peels, (3) alfalfa (Medicago sativa) and corn (Zea mays) stover, and (4) bellota (Quercus ilex) and Kikuyu grass (Pennisetum clandestinum). Fresh and ripened artisanal cheeses were analysed by scanning electron microscopy and image analysis. Results showed that goat’s milk of goats fed with mulberry leaves and orange peels generated larger conglomerates of fat in both types of cheeses, while the microstructure of the rest of the cheeses presented protein networks. A low pH and moisture content contributed to the formation of lactose crystals which ended in a compact microstructure, propitiating, reduction of the number of pores, porosity, and increase in the breakability of ripened cheeses. Pores of elongated shapes with irregular edges characterised the microstructure of both kinds of cheeses. Through discriminant analysis, it was found that the effect of the type of cheese and type of goat feeding influenced the microstructural and physicochemical parameters such as pore number, porosity, pore size, pore perimeter, roundness, FF, AR, SOL, tortuosity, INP-DI, PAZ, fat, moisture, and pH.
Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
Authors: Muzamil ZarulAkmam , Mohamad Razali Umi Hartina , Mohd Noor Nor Qhairul Izzreen , Zamri Nabila Hanani , Wafin Wajihah , Mat Yusoff Masni , Mohammad Rashedi Ismail Fitry , Ashari Rozzamri
Published: June 2022

In the present work, the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content, protein content, and water holding capacity, but decreased shrinkage and cooking loss. The incorporation of ROP was also able to significantly decrease fat absorption during frying. However, increased amount of ROP caused a significant decrease in texture especially after frying. Although a decrease in texture was recorded, the sensory analysis score did not display any significant difference on the colour, hardness, and overall acceptability of the surimi sausage. The development of surimi sausage incorporated with ROP could be an approach to utilise fish as a commodity, and produce a healthier and more nutritious sausage even after frying.
Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
Authors: Muhialdin Belal , Mohammed Nameer Khairullah , Cheok Hui Jen , Abd-Elaziem Farouk , Meor Hussin Anis Shobirin
Published: June 2022

Aquafaba is obtained by soaking different types of legumes, and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations, on the safety, physicochemical properties, and consumer acceptability of plant-based mayonnaise. The chickpea aquafaba was prepared by soaking chickpea at different durations of 12, 18, and 24 h, and later boiled for 35 min at 120°C. The results demonstrated significantly (p < 0.05) higher TSS (5.89 ± 0.00), viscosity (7.23 ± 0.06), and peptide content (0.463 ± 0.001) in chickpea aquafaba soaked for 24 h. The mayonnaise prepared with 24 h chickpea aquafaba showed improved firmness (129.47 ± 9.64 g) and consistency (860.26 ± 26.52 g/s). The bacterial load was observed to decrease in 24 h chickpea aquafaba mayonnaise (3.857 ± 0.948 log CFU/g), and increased by one-fold in 12 h chickpea aquafaba mayonnaise (4.672 ± 0.588 log CFU/g) after 35 days at 28 ± 2°C. The consumer acceptability evaluation showed no significant difference (p > 0.05) among all the tested attributes with the 24 h aquafaba mayonnaise received the highest score for taste (6.80 ± 1.38). The aquafaba produced from chickpeas soaked for 24 h and boiled for 35 min has high potential for applications in plant-based mayonnaise production to enhance safety and improve physicochemical and consumer acceptability.
Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry
Authors: Li Zhangwei , Wang Juhong
Published: June 2022

The present work describes the relationship between volatile aroma components and flavours of Fenghuang Dancong tea. Volatile aroma components of five types of Fenghuang Dancong tea namely Baxian, Milanxiang, Yulanxiang, Guihuaxiang, and Yinhuaxiang were extracted by headspace solid-phase microextraction (HS-SPME), then analysed by gas chromatography-mass spectrometry (GC-MS) technique and gas chromatography olfactometry (GC-O) techniques. The GC-MS results showed that a total of 116 volatile components were detected, among which 21 (including alcohols, esters, olefins, aldehydes, ketones, and alkanes) were commonly detected in all types of tea. Based on GC-O analysis, 26 active ingredients that mainly contribute to grassy, sweet, floral, fruity, woody, and honey aromas were detected. Among these ingredients, four compounds including linalool oxide I, linalool, nerol, and neroli, which give floral, sweet, and honey aromas were abundant (with high aroma intensity) in all five types of tea. This suggests that these compounds are the main components contributing to the unique aroma of Fenghuang Dancong tea.
Physicochemical properties and microstructure of mung bean starch noodles fortified with sea bass (Lateolabrax japonicus) actomyosin
Authors: Mi Geng , Wang Tian , Li Jian-Rong , Li Xuepeng , Xie Jing
Published: June 2022

It is important to develop protein-fortified starch noodles that are both high in nutrition value and good quality. Fish protein is an ideal additive to starch noodles; but, relevant research on it is rather scarce. Noodles comprising mung bean starch and fish actomyosin at different mixing ratios (10:0, 9:1, 8:2, 7:3, 6:4, and 5:5) were prepared. The cooking quality, extension property, texture profile, moisture distribution, and microstructure of the resulting noodles were then investigated. With an increase in protein levels, the transparency of noodles significantly decreased from 15.07 to 8.21, while the whiteness and springiness significantly increased from 78.13 to 88.55, and from 0.81 to 0.96, respectively. Moreover, a higher protein mixing ratio resulted in noodles with low firmness, higher tensile strength, and decreased water solubility. Water distribution analysis indicated that the addition of protein significantly increased the amount of water that was trapped in the protein network. Using microstructure analysis, phase separation of protein and starch were observed in all noodles. Lastly, a sensory evaluation was performed, and noodles prepared with higher protein addition amount were determined to have better quality. An increase in protein content led to a sticky mouthfeel when teasing. Taken together, 6:4 was thought to be the most suitable mixing ratio for making actomyosin-mung bean starch blended noodles, and can be well applied in noodle production.
Characterisation of volatile flavour compounds in Chinese Chahua chicken meat using a spectroscopy-based non-targeted metabolomics approach
Authors: Zhao Wenhua , Wang Guiying , Xun Wen , Yu Yuanrui , Ge Changrong , Liao Guozhou
Published: June 2022

Chahua chicken is a local chicken breed in China that is famous for its high-quality, sweet, and fresh meat. The present work describes a thorough study of the content and composition of the volatile flavour compounds in raw and cooked meat of 300-day-old Chinese Chahua chickens, as well as the odour characteristics of those flavour substances. The organic flavour compounds from the meat were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, by applying a metabolomics-based method, and the main active substances were determined by their sensory threshold and odour activity value. Results revealed that 88 and 99 distinct volatile organic compounds (VOCs) were detected in the breast and leg meat, respectively, of raw Chahua chicken; whereas 149 and 151 VOCs were detected in the breast and leg meat, respectively, of cooked Chahua chicken. In general, it was determined that the overall flavour of Chahua chicken strongly depended on aldehydes and alcohols. Ten key aroma-inducing components namely 1-octene-3-ol, (E)-2-octenal, 2-methyl-butanal, hexanal, nonanal, octanal, 3-methyl-butanal, heptanal, 2-pentyl-furan, and disulphide-dimethyl contributed to the characteristic flavour of Chahua chicken meat. The results provided fundamental understanding of the composition and odour characteristics of flavour active substances in raw and cooked Chahua chicken meat which could help evaluate the overall volatile flavour characteristics of Chinese Chahua chicken, and inform industrial processors aiming to develop an effective quality standardisation strategies.
Penicillin and tetracycline residues in selected fresh and UHT milk with different fat contents
Authors: Buczkowska Marta , Górski Michał , Garbicz Jagoda , Grajek Mateusz , Buczkowski Krzysztof , Garbowska Danuta , Klein D. , Duda Sylwia
Published: June 2022

The aim of the present work was to determine the residues of penicillin and tetracycline in selected fresh and UHT milk with different fat contents (< 2, 2, and > 2%). A total of 84 different milk samples (36 fresh and 48 UHT) purchased from retail chains in Silesia Region (Poland) were analysed. Penicillin and tetracycline residues were determined by the ELISA immunoenzymatic method. The obtained results were compared with MRL values adopted in Commission Regulation (EU) No. 37/2010. The results were additionally analysed statistically. Penicillin and tetracycline were found to be common in the analysed milk samples. Both antibiotics were present in low concentrations, and not exceeding their MRL. The median of penicillin residues was 0.298 µg/L, and 0.970 µg/L for tetracycline. For some samples, the determined levels of antibiotic residues did not exceed the limit of detection (LOD): three samples for penicillin (1.15%), and 24 samples for tetracycline (28.57%). A weak negative correlation between the level of penicillin and tetracycline residues was found (p = -0.218), where the decrease in penicillin concentration weakly correlated to the increase in tetracycline concentration. The level of residues of both antibiotics was significantly higher in fresh milk than in UHT milk (by 11.75% for penicillin, and 17.73% for tetracycline); for penicillin, Zcorrected = 2.445, and p = 0.0145, and for tetracycline, Zcorrected = 3.914, and p = 0.000091.
Saccharification of unripe banana flour using microwave assisted starch degrading enzyme hydrolysis for development of wine and vinegar fermentations
Authors: Thongpoem Panarat , Chorum Manida , Rittisorn Sujaya , Saithong Pramuan , Permpool Jirawut , Kitpreechavanich Vichien , Lomthong Thanasak
Published: June 2022

Unripe banana flour (UBF) from Musa (ABB) ‘Kluai Namwa’ was used as the substrate for sugar syrup production by microwave assisted starch degrading enzyme hydrolysis. Results showed that a concentration of 300 g/L of UBF subjected to 800 W microwave power for 2.0 min, with subsequent hydrolysis by a low temperature amylase (iKnowZyme® LTAA) and glucoamylase (iKnowZyme® GA) at 50°C for 9 h yielded highest sugar syrup production at 20 ± 0.89 °Brix of total soluble solids (TSS). The major hydrolysis product from UBF determined by thin-layer chromatography (TLC) was glucose, with reduced amounts of maltose and maltotriose. Fermentation by mixed strains of Saccharomyces cerevisiae produced alcohol content at 13.2 ± 0.07% (w/v) after 10 d at room temperature. Acetic acid fermentation achieved using Acetobacter aceti TISTR 354 by surface culture fermentation (SCF) in a stainless-steel tray chamber yielded 5.10 ± 0.12% (v/v) after cultivation at room temperature for 9 d, corresponding to standard commercial vinegar products at over 4.0%. This is the first report detailing production of sugar syrup, wine, and vinegar from UBF, using microwave assisted starch degrading enzyme hydrolysis at 50°C. Results showed that producing an alternative healthy products from natural material could be feasible with added value through biotechnological processes.
Comparative study of molasses produced by traditional and industrial techniques from the viewpoint of furan derivatives, mutagenicity/antimutagenicity, and microbiological safety
Authors: Helvacıoğlu Sinem , Charehsaz Mohammad , Özan Gizem , Güzelmeriç Etil , Türköz Acar Ebru , Sipahi Hande , Ekinci Fatma Yeşim , Yeşilada Erdem , Aydın Ahmet
Published: June 2022

Molasses is one of the popular and traditional foods produced and consumed in Turkey for a long time. The present work aimed to evaluate the safety of molasses which is produced traditionally and industrially. Ames/Salmonella mutagenicity and the MTT cytotoxicity methods were used for the safety evaluation. The amounts of furan derivatives were comparatively determined. 5-hydroxymethylfurfural (HMF) content of some samples were above the legal limit of 70 mg/kg. Ames/Salmonella mutagenicity assay showed that molasses had no mutagenic effect. On the other hand, antimutagenic activity was observed after metabolic activation. The margins of exposure were above the value of 100, thus indicating the safety of samples regarding furan derivatives exposure. The higher HMF content and osmophilic yeast counts of traditionally produced molasses as compared to the industrially produced samples are alarming, and suggest that traditional and industrial food production may need a separate risk assessments by the national authority.
Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables
Authors: Mousavi Leila , Mat Jusoh Asmieda , Wan Ishak Wan Rosli
Published: June 2022

The physicochemical, nutritional, sensorial and morphological properties of chicken frankfurters incorporated with selected vegetables (baby corn, cabbage, and carrot) were investigated. The incorporation of selected vegetables to formulate chicken frankfurters yielded significant differences in proximate compositions among the samples; the moisture, ash, fat, protein, and carbohydrate contents were 67.16 - 66.39%, 1.90 - 2.40%, 5.33 - 7.47%, 14.53 - 15.68%, and 8.75 - 11.09%, respectively. The folding test and pH values in control frankfurter (with the score of 5.00; pH 6.84) and chicken frankfurters incorporated with baby corn (with the score of 5.00; pH 6.88) showed significant difference as compared to commercial chicken frankfurter (with the score of 3.83; pH 6.70). Chicken frankfurters incorporated with baby corn and cabbage were significantly harder than commercial frankfurter due to different levels of fat. Scanning electron microscopy (SEM) on formulated frankfurters displayed less dense microstructure and prominent presence of fat globules as compared to control and commercial chicken frankfurters. Sensory evaluation on formulated and commercial frankfurters showed almost similar result in overall acceptance score. All formulated chicken frankfurters did not show significant difference in texture profiles (adhesiveness and springiness attributes). In conclusion, the incorporation of selected vegetables in chicken frankfurters yielded nutritional product, and decreased the costs of production without affecting the sensory attributes.