Search results for: A. S. Ruri

Authors: Shani Ruri Efendi, Lucky Tio Monika, Prita Esita

Abstract:

Purpose: The purpose of this paper is to know the negative impact of the animated film show Tom & Jerry, how it might affect the changes of psychological child development, if this affects the development growth of children's behaviour and advice from the case of psychology as a solution to such problems Design/methodology/approach: The paper’s findings are based on an experimental method in conducting the test. The experiment lasted for 6 days at elementary school children aged from 6-7 years. Findings: The results of the analysis can be found that pictorial questionnaire which is one of the test tools in the study had no significant effect and also using IQ test is one test tool in the study of positive and significant influence of television has changed the way of thinking in children. Originality/value: This research tries to dig more into the negative influence of animated film Tom and Jerry as a negative influence on the development of children who may have the implementation of the child's behaviour in life.

Keywords: child development, animated film, Tom and Jerry, elementary school children

Procedia PDF Downloads 765

Authors: Uthumporn Utra, Y. N. Shariffa, M. Maizura, A. S. Ruri

Abstract:

This research is to study the utilization of pumpkin and winter melon as the main substrate for kefir fermentation in the production of pumpkin and winter melon-based fermented drinks. Optimized temperature and time were chosen for fermentation of pumpkin and winter melon. Physicochemical and microbiological evaluations were conducted to the end products: P (fermented pumpkin juice) and K (fermented winter melon juice). Ethanol content was detected at low concentration of 0.9% (v/wt) in P, and 1.0% (v/wt) in K. Level of glucose and fructose increased significantly (p < 0.05) in both fermented drinks when compared to unfermented pumpkin (CP) and winter melon (CK) juices. Total phenolic content in P & K was higher than CP and CK, while %DPPH inhibition of both decreased significantly. Total Lactobacilli counts in P & K were 8.9 and 7.88 log cfu/ml respectively, while acetic acid bacteria counts were 8.62 and 7.57 log cfu/ml respectively, yeast counts were 4.71 and 5 log cfu/ml, and no E.coli was detected in all samples. Sensory evaluation yield comparable properties in P & K. This concluded that pumpkin and winter melon fermented drinks inoculated by water kefir grains could be promising source of nutrients with probiotic potency.

Keywords: fermented drinks, functional beverage, kefir, pumpkin, winter melon

Procedia PDF Downloads 149