bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Utilization of Sonneratia alba and Avicennia lanata Leaves on the Performance of Jawarandu Goats
Authors: Maulana S 
Published: October 2021

S. alba leaves and A. lanata leaves are forages that grow in mangrove ecosystems which are considered potential to support the performance of goat jawarandu. This study aims to determine the effect of the leaves of S. alba and A. lanata on the performance of jawarandu goats. This research was conducted in Environment XII of Seberang Fishermen Village, Belawan I Village, Medan Belawan District, Medan City. The study lasted for 3 months, starting in July to October 2019. The research method was a completely randomized design (CRD) with 3 treatments and 4 replications so that there were 12 male goats that were kept with an average initial body weight of 14.65 ± 1.65. The treatments given were leaves of S. alba and A. lanata with a ratio of P1 (100: 0); P2 (50:50); and P3 (0: 100). The research parameters are Feed Consumption, Average Daily Gain , and Feed Conversion. The results showed that the utilization of the S. alba and A. lanata leaves had a significant effect on feed consumption and average daily gain, but did not significantly effect on feed conversion. It can be concluded that the utilization of S. alba leaves gives a greater effect on the performance of goat jawarandu compared to A. lanata leaves or combination feed.
Effect of Addition of Turmeric Flour Mix and Papaya Leaf Flour as Feed Additive to the Quality of Broiler Chicken Meat
Authors: Silaen S E 
Published: October 2021

This study aims to examine the purchase of turmeric flour and papaya flour in the ration on the quality of broiler chicken meat. The design used was a completely randomized design (CRD) with 4 treatments and 5 replications. Treatment with various levels of turmeric flour and papaya leaf flour consists of P0: ration without the addition of turmeric flour and papaya leaf flour; P1: ration with the addition of 0.5% turmeric flour; P2: Ration with addition of 2,5% papaya leaf flour and P3: Ration with addition of 0.5% turmeric flour and 2,5% papaya leaf flour. The parameters studied were the level of meat protein, meat fat content, tenderness of meat and shrinkage of cooked meat. The results showed that the treatment effect was a very significant effect (P<0.01) on meat protein content and meat fat content, meat tenderness showed significantly different results (P<0.05), but did not provide a significant difference (P<0.05) for moisture content of meat and to cook meat shrinkage. The conclusion of this study is the addition of turmeric flour and papaya leaves as feed additives in broiler chickens which have a significant effect on the quality of broiler chicken meat.
Pengaruh Penggunaan Teknologi Informasi Dan Kemampuan Berkomunikasi Interpersonal Terhadap Kinerja Karyawan
Authors: Vandela Fransiska , Sugiarto Agus 
Published: October 2021

<div><p class="1eAbstract-text"><em>I</em><em>nformation and communication technology is used in all areas of human life, including in a company. Utilization of technology aims to improve employee performance. In addition, employee performance is believed to be related to their ability to carry out interpersonal communication activities. The main purpose of this research is to analyze the influence of the use of information technology and interpersonal communication skills on employee performance . This analysis is used to test the relationship between independent variables namely the use of information technology (X1), interpersonal communication skills (X2) with the dependent variable namely employee performance (Y). Likert scale as the assessment scale used. The number of samples used was 58 respondents with saturated sampling techniques. This research method uses multiple regression analysis.</em><em> Data obtained by distributing questionnaires. Based on the results of this study indicate that the variable use of information technology and interpersonal communication skills have a positive effect on employee performance.</em></p></div>
Influence of vertebral manipulations on the autonomic nervous system
Authors: Sebastian Rausell J. M. , Martinez Garcia A. B. , Jaume Llinas A. S. , Escobio Prieto I. 
Published: October 2021

Introduction. Although its neurophysiological effects have not been fully elucidated, current evidence suggests the clinical effectiveness of spinal manipulation. Different studies suggest that manual therapy induces changes in the autonomic nervous system (ANS). Recent studies showed that mobilization produced a sympatheticexcitatory effect. However, studies using thrust manipulation appeared to be less consistent in their results.Objectives. The main objective of this review was to evaluate whether spinal manipulation induces effects on the ANS. Another objective was to correlate the changes in the measured variables with the activation or inhibition of the sympathetic or parasympathetic nervous system and with the level of spinal manipulation.Materials and methods. We performed a literature search in the following databases: PubMed, PEDro, CINAHL and OVID, using the keywords «Manipulation, spinal» and «Autonomic Nervous System». The PEDro scale was used to assess the methodological quality.Results. Nine studies met the inclusion criteria. Six trials measured cardiovascular function indicators (blood pressure, heart rate, Heart Rate Variability). Three other trials measured the pupil reaction. In most studies, cervical or upper thoracic region was manipulated.Conclusions. Our review does not provide definitive evidence of the effects of spinal manipulation on the ANS. However, most studies observed the existence of autonomic effects by modifying parameters such as blood pressure or Heart Rate Variability after manipulation. Increased parasympathetic activation probably occurs after cervical and lumbar treatment and increased sympathetic activation after dorsal treatment.
Experience in the use of kinesio taping for the relief of algomenorrhea in adolescent girls in a children′s rehabilitation hospital
Authors: Vasilevich S. V. , Petrov S. S. 
Published: October 2021

Introduction. The method of kinesio taping (Kenzo Kase, 1973) is actively gaining popularity among various medical specialists. This is due to the safety of the method and its proven effectiveness in certain pathological conditions and functional disorders. There are isolated publications showing the effectiveness of kinesio taping to reduce the manifestations of algomenorrhea.The aim of the study is to evaluate the effectiveness of using the kinesio taping method for relieving pain in adolescent girls with functional algomenorrhea in a children′s rehabilitation hospital.Materials and methods. The material for the study was the results of observation of 38 girls aged 13 to 17 years, who were on inpatient treatment in the St. Petersburg Children′s rehabilitation center of orthopedics and traumatology «Ogonyok» and turned to the medical staff for help with painful mēnsēs in order to receive pharmacological correction (taking antispasmodics and/or NSAIDs), as well as with a request to change the rehabilitation program (cancellation of physical therapy or physiotherapy procedures for the period of pain). Based on the experience of Seyda Toprak Celenay and María Isabel Tomás-Rodríguez, in order to influence the severity of algomenorrhea syndrome in patients, kinesio taping of the suprapubic region was performed with a 5 cm wide cotton tape with a light tension in the range of 10–15 %. The intensity of the pain syndrome before and after kinesio taping was evaluated by the patient himself using a modified facial pain Scale [The Faces Pain Scale-Revised (FPS-R) according to Von Baeyer C. L. et al., 2001], and an instrumental assessment of the intensity of pain sensations was additionally performed using a dynamometer-algometer «MEGEON 04300».Results. The method of kinesio taping allows you to exclude (in 58 % of patients) or reduce (in 16% of patients) the use of pharmacological drugs. The inverse relationship between the subjective assessment of the intensity of pain syndrome by patients and the reduction of pain syndrome was established: that is, the greater the intensity of pain, the less likely the analgesic effect from the use of kinesio tape. The decrease in the pain syndrome of the girls was noted in the period of 1–12 hours (on average 3 hours 51 minutes) from the moment of applying the kinesio tape. Unfortunately, in the remaining 26 % of cases, the kinesiotaping method was not effective.Conclusion. The kinesiotaping method is justified for use in patients with algomenorrhea and often allows you to exclude or reduce the intake of pharmacological drugs.
УЯВЛЕННЯ ПРО ВЛАДУ ЯК ОСНОВА ДЛЯ РОЗГОРТАННЯ ПОЛІТИКО-ПРАВОВОЇ АКТИВНОСТІ МОЛОДІ
Authors: Dukhnevych V. M. 
Published: October 2021

На основі проведених фокус-групових досліджень аналізуються уявлення молоді про ситуацію в Україні, владу і державу та їх вплив на уявлення молоді про можливі форми власної політико-правової активності. Показано, що влада в цілому сприймається як колективний суб’єкт, який зазвичай перебуває в опозиції до іншого колективного суб’єкта – народу. Встановлено, що інтерес молоді до політики має, у кращому випадку, фрагментарний характер, її політична освіченість є низькою. З’ясовано, що очікування від влади пов’язуються з досить виразними патерналістичними настановленнями: припинення воєнного конфлікту на сході країни, підвищення рівня життя, доходів і гарантування зайнятості, створення можливостей для самореалізації молоді тощо. При цьому відмічається проблема корупції, адже, за оцінками молодих людей, влада лише демонструє наміри, проте всіляко ухиляється від реальних дій щодо подолання корупції. Виявлено, що брак досвіду у вирішенні проблемних питань політико-правового характеру, переконаність у тому, що більшість проблем можна “розв’язати” в неправовий спосіб (хабар, підкуп, “подяка” і т. ін.), формують у молоді негативні настановлення, а саме що “норм закону можна не дотримуватися, оскільки навіть ті, хто приймає закони, їх ігнорують”. Констатовано готовність молоді реалізовувати революційний сценарій розв’язання суспільних суперечностей.
A keresztény gyermekirodalom és a humor
Authors: Gombos Péter 
Published: October 2021

Miközben tanulmányomban konkrét szerzőket, sőt szövegeket is bemutatok, alapjában véve elméleti kérdéseket vetek fel s próbálok megválaszolni. Mi az, hogy keresztény irodalom? Mi az, hogy keresztény gyermekirodalom? Van-e, lehet-e helye a didaxisnak a (keresztény) gyermekirodalomban? Van létjogosultsága a humornak a keresztény irodalomban?
A fogalmak és az alapkérdések tisztázása után nem bocsátkoztam a szóba jöhető művek felosztásába, csoportosításába. Legfőképpen azért nem, mert a témán belül – különösen magyar szerzőket figyelembe véve – nincs annyiféle műfaj, s arányaiban a művek száma sem jelentős, hogy enne relevanciája lenne. Hogy mégsem érzem indokolatlannak magát a témafelvetést, az elsősorban az elmúlt évtizedek tapasztalatainak köszönhető. Miközben az indulás kifejezetten nehéz volt – az irodalmi értékek sokáig maximum „átsejlettek” a didaktikus szövegek mögül –, a jelen több mint biztató. A keresztény gyermekirodalom „fejlődése” mintha párhuzamosan, együtt menne a gyermekirodalom haladásával.
Marketing Communication Model of Komodo Island in Indonesia (In the Study of Elaboraton Likelihood Model)
Authors: Putri Arfika Pertiwi 
Published: October 2021

Abstract Tourism is one of the sources of national income. Komodo Island is one of Indonesia's priority destinations. Moreover, Komodo Island is one of the products in which the Indonesian people are highly involved. In the pandemic era, tourism activities including Komodo Island have decreased. The purpose of this research was to determine an effective marketing communication model for Komodo Island in carrying out post-pandemic activities in increasing interest in returning to Komodo Island. This research used Partial Least Square (PLS) analysis, involving 100 Indonesian travelers as samples, used the Elaboration Likelihood Model (ELT) theory and message composition theory for basic analysis. This research result are the marketing communication model for Komodo Island is the way the central route operates in the ELT. The effectiveness of marketing communication included the elements of communication tools, types of arguments, and message quality. Repetition in this model was not an important aspect, while prior knowledge and strategies for message acquisition were important. The internal motivation was a variable that became important for achieving tourists’ satisfaction and interest in repeated visits. Keywords: ELT; Komodo Island; Marketing Communication; Messages; Model Abstrak Pariwisata merupakan salah satu sumber pendapatan negara. Saat ini di era pandemic terjadi penurunan kegiatan pariwisata termasuk di Pulau Komodo. Pulau Komodo adalah salah satu destinasi prioritas Indonesia. Terlebih pulau Komodo merupakan salah satu product high involvement untuk masyarakat Indonesia. Untuk itu penelitian ini dilakukan guna mengetahui model marketing komunikasi efektif destinasi Pulau Komodo sehingga setelah pandemic dapat dilakukan serangkaian kegiatan guna meningkatkan kembali minat kunjung ulang ke Pulau Komodo. Penelitian ini menggunakan analisis PLS melibatkan 100 sample dengan teori Elaboration Likelihood Model (ELT) dan teori penyusunan pesan. Penelitian ini menunjukkan bahwa model marketing komunikasi destinasi Pulau Komodo merupakan cara kerja central rute dalam ELT. Efektivitas marketing komunikasi terdiri dari elemen tools komunikasi, tipe argument dan kualitas pesan. Pengulangan dalam model ini bukan merupakan bagian yang penting namun pengetahuan utama dan strategi pemenuhan perolehan pesan merupakan elemen konstruksi yang penting. Motivasi internal merupakan variable yang menjadi penting untuk mencapai kepuasan wisatawan dan minat kunjung ulang. Kata kunci: ELT; Marketing Komunikasi; Model; Pesan ; Pulau Komodo
ANALISIS SENSORIK, PROKSIMAT DAN ASAM LEMAK KEONG KOWOE DENGAN METODE PENGOLAHAN YANG BERBEDA
Authors: Sahaba Muh Alsere Bardian , Patadjai Andi Besse , Isamu Kobajashi Togo 
Published: October 2021

AbstrakKeong kowoe adalah salah satu jenis moluska yang banyak dijumpai disungai, danau, rawa dan memiliki kandungan asam lemak yang baik untuk perkembangan otak dan mencegah penyakit jantung.Penelitian ini bertujuan untuk mengetahui nilai sensori, kandungan proksimat dan asam lemak pada keong kowoe dengan metode pengolahan yang berbeda.Penelitian ini menggunakan metode deskriptif, dengan 3 perlakuan. Penelitian ini meliputi uji sensorik, analisis proksimat dan asam lemak metode GC.Penilaian sensori meliputi aroma, warna, Flavor (keong), umami (gurih, enak), Saltiness (Asin) dan Tekstur. Hasil penelitian menunjukkan nilai tertinggi aroma (5), warna (5,4) dan umami (5,3) ditunjukan pada metode pengasapan, untuk flavor (7,1) dan tekstur (5,9) ditunjukkan pada metode oven, sedangkan saltiness (4,6) ditunjukkan pada metode sun drying. kadar air (17,64%) tertinggi ditunjukkan pada metode pengasapan, untuk kadar protein (52,29%), lemak (11,52%) dan serat kasar (1,79%) ditunjukkan pada metode sun drying, sedangkan kadar abu (20,26%) ditunjukkan pada metode oven. Nilai tertinggi asam lemak jenuh (63,96%) ditunjukkan pada metode oven, sedangkan asam lemak tak jenuh tunggal (21,61%) dan asam lemak tak jenuh jamak (31,68%) ditunjukkan pada metode pengasapan. Kata kunci: Asam lemak, pengasapan, proksimat, sensori, sun drying AbstractKowoe snail is one type of mollusk that is often found in rivers, lakes, swamps and have fatty acids whichare good for brain development and prevent heart disease. This study aims to determine the sensory value, proximate content and fatty acids in kowoe snails with different processing methods.This research used a descriptive method, with 3 treatments. This research including sensory test, proximate analysis and fatty acid GC methods. Sensory evaluation including aroma, color, flavor (snail), umami (savory, tasty), saltiness (salty) and texture. The results showed thatthe highest value of aroma (5), color (5.4) and umami (5.3) showed that of by smoking method, for flavor (7.1) and texture (5.9) showed that of by oven drying method, while saltiness (4.6) showed that of by sun drying method. The highest of moisture content (17.64%) showed that of by smoking method, for protein (52.29), lipid (11.52%) and crude fiber content (1.79%) showed that of by sun drying method, while ash content (20.26%) showed that of by oven drying method. The highest value of saturated fatty acids (63.96%) showed that of by oven drying method, while monounsaturated fatty acids (21.61%) and polyunsaturated fatty acids (31.68%) showed that of by smoking method. Key words: Fatty acids,proximate, sensory, smoking, sun drying
PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)
Authors: Dariyani Dariyani , Isamu Kobajashi Togo , Suwarjoyowirayatno Suwarjoyowirayatno 
Published: October 2021

ABSTRACT The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.
PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber officinale) TERHADAP NILAI SENSORI, PROKSIMAT DAN DAYA SIMPAN DODOL RUMPUT LAUT (Kappaphycus alvarezii)
Authors: Diki Muhammad Ihsan , Asnani Asnani , Asyik Nur 
Published: October 2021

Effect of Addition of Ginger Extract (Zingiber officinale) to Sensory Values, Proximate and Storability Seaweed Dodol (Kappaphycus alvarezii) ABSTRACT The aim of this study was to determine the effect of the addition of ginger to the sensory value (color, aroma, texture, and taste) proximate values (water content, ash, fat, protein, and carbohydrate) and storability (total yeast) of seaweed dodol. This study used a Completely Randomized Design (CRD) consisting of four treatments, which were a combination of seaweed and ginger extract, respectively: 100: 0% (D1), 90: 10% (D2), 85: 15% (D3) and 80: 20% (D4) and repeated three times. The results obtained showed that dodol with the addition of ginger extract did not significantly affect the sensory value of the color and texture while the aroma and taste attributes of seaweed dodol with the addition of ginger extract had a significant effect. The highest sensory value of colors and textures was found in treatments D1 3.77 (likes) and 4.01 (likes), aroma and taste found in treatments D3 4.45 (likes) and 4.51 (very likes). The best proximate test values were in the D1 treatment with a moisture content of 15.43%, ash content of 2.02% and carbohydrate content of 65.42%, while the best value for fat and protein content was in the D4 treatment with values of 18.01% and 5.21%. The best value for storability is in the D3 treatment with a range of total yeast value of 3.86-4.63 CFU/gr log that is stored for 9 days. Keywords: Dodol, Ginger Extract, Seaweed, Sensory Values, StorabilityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan jahe terhadap nilai sensori (warna, aroma, tekstur dan rasa) perbedaan nilai proksimat (kadar air, abu, lemak, protein dan karbohidrat) dan daya simpan (angka total khamir) dodol rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu kombinasi penggunaan Rumput laut dan ekstrak jahe, berturut-turut: 100:0% (D1), 90:10% (D2), 85:15% (D3) dan 80:20% (D4) dan ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukan bahwa dodol dengan penambahan ekstrak jahe berpengaruh tidak nyata terhadap nilai sensori warna dan tekstur sedangkan pada atribut aroma dan rasa dodol rumput laut dengan penambahan ekstrak jahe berpengaruh nyata. Nilai sensori warna dan tekstur tertinggi terdapat pada perlakuan D1 3.77 (suka) dan 4.01 (suka), aroma dan rasa terdapat pada perlakuan D34.45 (suka) dan 4.51 (sangat suka). Nilai uji proksimat terbaik terdapat pada perlakuan D1dengan nilai kadar air 15.43% , kadar abu 2.02% dan kadar karbohidrat 65.42%, sedangkan nilai terbaik untuk kadar lemak dan protein terdapat pada perlakuan D4 dengan nilai 18.01% dan 5.21%.Nilai terbaik untuk daya simpan terdapat pada perlakuan D3 dengan kisaran nilai angka total khamir 3.86-4.63 Log CFU/gr yang disimpan selama 9 hari.Kata kunci: Daya Simpan, Dodol, Ekstrak Jahe, Nilai Sensori, Rumput Laut