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Repositori Institusi
Wah, telat! = Oops, too late!
The school was going to have a picnic at the beach. Leaving at 7:00 a.m. That night, Rio was busy playing with his phone. Rio slept too late, then woke up late. Rio woke up at 09.00 a.m. Then how was it? Let's read this good story!
Repositori Institusi
Persepsi Wisatawan Terhadap Wisata Mangrove Di Desa Pengudang Kecamatan Teluk Sebong Kabupaten Bintan
Thesis
Kabupaten Bintan merupakan salah satu Kabupaten yang terdapat di
Kepulauan Riau yang memiliki pariwisata. Kabupaten Bintan memiliki hutan
mangrove seluas 16.998 ha atau 52% dari total luas hutan mangrove di Provinsi
Kepulauan Riau. Salah satu ekow...
Jurnal Institusi
Application of Simple Fish Processing Technology to Increase the Economic Income of the Oransbari Pantai Community: Penerapan Teknologi Sederhana Pengolahan Ikan untuk Meningkatkan Pendapatan Ekonomi Masyarakat Oransbari Pantai
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 9 No. 2 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 556-562
A community empowerment activity has been carried out aimed at applying simple fish processing technology to improve the economy of the people of Oransbari Beach, South Manokwari, starting from the problem, namely that although there is abundant fish...
Jurnal Institusi
Pendampingan Pengembangan Tempat Wisata Baru Berbasis Masyarakat di Panbo Beach Kabupaten Kampar
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 6 No. 5 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1387-1394 | ISSN: 1387-1394
Community-based tourism is an effective step to empower local communities in managing tourist attractions. Panbo beach is a new tourist spot in the Kampar Regency area whose management is still very limited. The main problems faced are the number of ...
Jurnal Institusi
Utilization of Green Mussel Shell Waste in Efforts to Improve the Economy of Coastal Communities in Karangantu: Pemanfaatan Limbah Cangkang Kerang Hijau Dalam Upaya Peningkatan Ekonomi Masyarakat Pesisir Pantai Karangantu
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 8 No. 6 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1649-1657 | ISSN: 1649-1657
Utilization of green mussel shell waste (Perna viridis) is one of the potential efforts to improve the economy of coastal communities, especially in Karangantu Beach. Green mussel shells that have so far only been thrown away or used as waste can be ...
Jurnal Institusi
Peningkatan Kualitas dan Kapasitas Produk Olahan Berbasis Perikanan Laut dengan Teknologi Tepat Guna
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 5 No. 1 (2021): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
This community service aims to solve the problems faced by the Mina Bahari 45 group related to the quality and production capacity to support product marketing. The activities done were to carry out the appropriate technology transfer activi...
Jurnal Institusi
Evaluation of Creative Economy and Tourism Industry Trends based on LDA Analysis with BERTopic
Digital Zone: Jurnal Teknologi Informasi dan Komunikasi; Vol. 15 No. 2 (2024): Digital Zone: Jurnal Teknologi Informasi dan Komunikasi; 182-195
Creative economy and tourism industry have a role in contributing country's foreign exchange. Efforts continue to be improved by utilizing social media. Latent Dirichlet allocation (LDA) and BERTopic topic model are used as topic model...
PubMed
Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat
Foods
Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes em...
PubMed
Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time
Foods
In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the app...
PubMed
Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions
Molecules
Heterocyclic amines (HCAs) carcinogenicity is known since the 1970′s, but the exact way of their formation is still unclear. During these examinations different body parts (breast filet with and without skin, thigh filet without skin and full wing ...
PubMed
Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics
Foods
In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roa...
PubMed
Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal
Food Chem X
Charcoal grilling emits substantial polycyclic aromatic hydrocarbons (PAHs), yet exposure assessment is complicated by challenging short-duration smoke sampling. We quantified PAHs using thermal desorption-gas chromatography-mass spectrometry, achiev...
PubMed
Formation of Polycyclic Aromatic Hydrocarbons on Grilled Pork Neck Loins as Affected by Different Marinades and Grill Types
Foods
Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork me...
PubMed
Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)
J Food Sci Technol
The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39,...
PubMed
Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat †
Foods
Every year, 48 million people in the United States are affected by foodborne illnesses. Twenty-five percent of reported foodborne illnesses are due to unsafe food behaviors in the home. Consumers are grilling more frequently throughout the year; howe...
PubMed
Interactions between wood charcoal and meat types as determining factors of VOC and particle emissions
Environ Monit Assess
Charcoal grilling is a widespread cooking method that contributes significantly to pollutant emissions. This study investigated the release of total volatile organic compounds (TVOCs) and total suspended particulates (TSP) during the grilling of beef...
PubMed
Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China
J Ethnobiol Ethnomed
BACKGROUND: The local Dong people in Qiandongnan Prefecture, Guizhou Province, China, with rich biocultural diversity, have developed the traditional rice-duckweed-fish-duck agroecosystem (RDFDA) to support biodiversity conservation and to meet food ...
PubMed
Effects of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins
Foods
Grilling has become a widespread method of thermal food processing. However, food prepared in this way may be a source of carcinogenic organic compounds, such as polycyclic aromatic hydrocarbons (PAHs). The present study aimed to evaluate the impact ...
PubMed
Effect of Different Cooking Methods on Histamine Levels in Selected Foods
Ann Dermatol
BACKGROUND: Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. OBJECTIVE: The purpose of this ...
PubMed
Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds
Foods
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spe...