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Hasil Pencarian

Ditemukan 1023 dokumen yang sesuai dengan query
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Reese, Nancy Berryman
Muscle and sensory testing
St. Louis Missouri: Elsevier Saunder, 2012
616.74 REE m
Buku Teks SO  Universitas Indonesia Library
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Malnar, Joy Monice
Sensory design
NewYork: University of Minnesota Press, 2004
745 MAL s
Buku Teks SO  Universitas Indonesia Library
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Timothy Kennedy
Studi pembuatan dan uji sensori cookies sehat bebas produk hewani, gluten dan gula sederhana = Manufacturing study and sensory testing of healthy cookies free of animal products, gluten and simple sugar
"Cookies merupakan makanan ringan yang cukup digemari di Indonesia. Cookies konvensional yang beredar di masyarakat didominasi oleh penggunaan produk gluten, hewani dan gula sederhana. Hal ini mengakitbatkan cookies tidak dapat dikonsumsi oleh sebagian kalangan yang memiliki keterbatasan dalam mengonsumsi produk tersebut dan jika dikonsumsi secara berlebihan dapat menjadi salah satu faktor risiko penyakit tidak menular seperti diabetes tipe II. Tujuan dari penelitian ini adalah untuk menciptakan cookies yang bebas dari produk gluten, hewani dan gula sederhana sehingga masyarakat yang memiliki keterbatasan terhadap produk tersebut dapat mengonsumsi cookies yang sama enaknya dengan cookies yang beredar. Skripsi ini menguji tingkat kesukaan masyarakat terhadap cookies dengan metode uji sensori dan menghitung nilai gizi dari cookies yang dibuat. Perbandingan selai kacang dan biji chia yang digunakan dalam formula cookies bebas produk gluten, hewani dan gula sederhana adalah R1 15:30, R2 20:20, R3 25:10, selain itu terdapat R4 sebagai cookies kontrol yang dibuat seperti cookies konvensional yang beredar di masyarakat dengan perbandingan selai kacang dan biji chia sebesar 11:0. Uji sensori cookies mendapatkan hasil R1, R2, R3, R4 secara berturut-turut adalah 3,91; 3,76; 3,55; 4,16 berbanding dengan skor maksimal 5 yang berarti R1 merupakan cookies terpilih setelah R4 yang merupakan cookies kontrol. Hasil perhitungan gizi dari bahan mentah menunjukkan R4 memiliki total energi 1344 kkal, lemak 97,04 g dan karbohidrat 95,31 g/100 g cookies yang merupakan nilai yang paling tinggi sedangkan protein yang paling tinggi dimiliki oleh R1 sebesar 39,25 g/100 g cookies. Analisis biaya harga produksi per- kemasan/30g cookies selai kacang dan biji chia R1, R2, R3, dan R4 secara berurutan adalah sebesar Rp 3.006; Rp 3.261; Rp 3.756; Rp 8.335. Hal ini menunjukkan R1 memiliki harga produksi yang paling terjangkau dibandingkan resep yang lain.
Cookies are snacks which are quite popular in Indonesia. Conventional cookies circulating in the market are dominantly using gluten, animal products, and simple sugar as ingredients. This causes the cookies cannot be consumed by those who have limitations on these products and if consumed excessively will become one of the risk factors of noncommunicable diseases, namely type II diabetes. The purpose of this study is to create cookies which are free of gluten, animal products, and simple sugars so those who have limitations on these products can consume cookies that are as delicious as any other cookie out there. This thesis examines the public’s level of preference for these cookies using sensoric test and calculates the nutritional value of the cookies tested. The ratio of peanut butter and chia seeds used in the gluten-, animal-, and simple sugar-free cookies’ formula are as follows: R1 15:30, R2 20:20, R3 25:10 and R4 is controlling formula made similar to conventional cookies circulating in public with ratio of peanut butter and chia seeds 11:0. Results of the hedonic test for R1, R2, R3, R4 are 3,91; 3,76; 3,55; 4,16, respectively with the maximum score of 5, which mean R1 is the formula chosen after R4 which is a control. The nutritional value of 100g R4 cookies are: 1344kcal of macronutrient, 97,04g of fat, and 95,31g of carbohydrate, which have the highest value, while the highest protein value is in R1 cookies that has 39,25g of protein in 100g cookies. Production cost analysis for a pack/30g of peanut butter and chia seed cookies R1, R2, R3 and R4 are Rp3.006; Rp3.261; Rp3.756; and Rp8.335 respectively. It shows that R1 has the most affordable production cost compared to other formulas."
Depok: Fakultas Kesehatan Masyarakat Universitas Indonesia, 2022
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UI - Skripsi Membership  Universitas Indonesia Library
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Sensory perception : mind and matter
"Sensory perception: mind and matter aims at a deeper understanding of the many facets of sensory perception and their relations to brain function and cognition. It is an attempt to promote the interdisciplinary discourse between the neurosciences and psychology, which speaks the language of cognitive experiences, and philosophy, which has been thinking about the meaning and origin of consciousness since its beginning. Leading experts contribute to such a discourse by informing the reader about exciting modern developments, both technical and conceptual, and by pointing to the big gaps still to be bridged. The various chapters provide access to scientific research on sensory perception and the mind from a broad perspective, covering a large spectrum of topics which range from the molecular mechanisms at work in sensory cells to the study of the unconscious and to neurophilosophy."
Wein: Springer, 2012
e20401776
eBooks  Universitas Indonesia Library
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Pink, Sarah
Doing sensory ethnography
Los Angeles: SAGE, 2015
305.800 PIN d
Buku Teks SO  Universitas Indonesia Library
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Martin, Graham R.
The sensory ecology of birds
"The natural world contains a huge amount of constantly changing information. Limitations on, and specializations within, sensory systems mean that each species receives only a small part of that information. In essence, information is filtered by sensory systems. Sensory ecology aims to understand the nature and functions of those filters for each species and sensory system. Fluxes of information, and the perceptual challenges posed by different natural environments, are so large that sensory and behavioural specializations have been inevitable. There have been many trade-offs in the evolution of sensory capacities, and trade-offs and complementarity between different sensory capacities within species. Many behavioural tasks may have influenced the evolution of sensory capacities in birds, but the principal drivers have been associated with just two tasksforaging and predator detection. The key task is the control of the position and timing of the approach of the bill towards a target. Other tasks, such as locomotion and reproduction, are achieved within the requirements of foraging and predator detection. Information thatguides behaviours may often be sparse and partial and key behaviours may only be possible because of cognitive abilities which allow adequate interpretation of partial information. Human modifications of natural environments present perceptual challenges that cannot always be met by the information available to particular birds. Mitigations of the negative effects of human intrusions into natural environments must take account of the sensory ecology of the affected species. Effects of environmental changes cannot be understood sufficiently by viewing them through the filters of human sensory systems."
Oxford: Oxford University Press, 2017
e20469642
eBooks  Universitas Indonesia Library
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Hanggoro Purwohananto
Material, sensory, dan permukaan dalam arsitektur = Material, sensory, and surface in architecture
"Sebuah bangunan merepresentasikan dirinya melalui tampilan visual. Secara visual tampilan bangunan tak hanya dilihat dari bentuk saja, namun juga melalui permukaan bangunan terkait. Permukaan dipandang sebagai bagian yang memberikan ekspresi dalam memperlihatkan karakter dan identitas suatu bangunan, sehingga persepsi visual manusia terhadap bangunan akan terbentuk melalui permukaan. Kualitas permukaan suatu bangunan ditentukan oleh kualitas dari material pembangun, sehingga dapat dikatakan bahwa permukaan merupakan representasi dari material. Skripsi ini ditulis bertujuan untuk mengkaji bagaimana permukaan dapat menciptakan kualitas arsitektur, dan bagaimana material dapat menciptakan kualitas permukaan. Dari kajian teori serta studi preseden yang saya lakukan terlihat bahwa permukaan sangat berkaitan dengan sensori manusia, sensory design, dan material. Permukaan akan menstimulasi sensori manusia dalam mempersepsikan arsitektur melalui unsur-unsur sensory design. Persepsi yang diciptakan oleh permukaan, akan sangat dipengaruhi oleh material dari permukaan itu sendiri. Karena suatu material tertentu akan menciptakan kualitas permukaan yang spesifik, dan akan mempengaruhi manusia dalam mempersepsikan suatu bangunan.
A building represents itself through its visual appearance. However, appearance of a building not only represents its form, but also the surface. Surface is seen as a part which provides an expression in showing the character and identity of a building, so that the visual perception of the building will be formed through the surface. The surface quality of a building is determined by the quality of the building material, so it can be said that the surface is a representation of the material. This thesis is written to examine how surfaces can create architectural quality, and how materials can create surface quality. From the theoretical studies and the precedent studies, the surface is closely related to human sensory, sensory design, and materials. The surface will stimulate the human sensory in perceiving the architecture through the elements of sensory design. The perception created by the surface, will be greatly influenced by the material from the surface itself. Because a certain material will create a specific surface quality, and will affect humans in perceiving a building."
Depok: Fakultas Teknik Universitas Indonesia, 2017
S67031
UI - Skripsi Membership  Universitas Indonesia Library
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Erwine, Barbara
Creating sensory spaces : the architecture of the invisible
New York: NY Routledge, 2017
720.1 ERW c
Buku Teks SO  Universitas Indonesia Library
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Handbook of muscle foods analysis
New York: CRC Pres, [2009;2009;2009, 2009]
R 664.907 HAN
Buku Referensi  Universitas Indonesia Library
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Sjodin, Raymond A.
Transport in skeletal muscle
New York: John Wiley & Sons, 1982
591.185 2 SJO t
Buku Teks  Universitas Indonesia Library
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