Precordial potentials wore synthesized from the components of the SVEC III vectorcardiographic system as an application of the Becking-Burger technic for testing the validity of the single dipole concept. The data was further utilized to construct Burger image loops from living subjects. Discrepancies from pure dipole theory and from the applicability of the SVEC III system are quantified. Limi...

Penelitian ini bertujuan untuk mengetahui pengaruh label halal dan harga terhadap keputusan pembelian konsumen muslim di d’besto chicken & burger Bungo. Jenis penelitian adalah kuantitatif deskriptif. Sampel dalam pengunjung yang bertransaksi d’Besto burger, menggunakan uji validitas reliabilitas, teknik analisis data digunakan asumsi klasik meliputi normalitas, multikolinieritas heterosked...

In this research paper, an improved Chebyshev-Gauss-Lobatto pseudospectral approximation of nonlinear Burger-Huxley and Fitzhugh- Nagumo equations have been presented. The method employs chebyshev Gauss-Labatto points in time and space to obtain spectral accuracy. The mapping has introduced and transformed the initial-boundary value non-homogeneous problem to homogeneous problem. The main probl...

Hybrid meat products are blends of and plant-based ingredients that could bridge the gap for consumers who want to reduce their intake, without sacrificing taste, convenience familiarity traditional processed products. However, little is known about consumers’ preferred formulations, willingness try (WTT), buy (WTB), how they perceived compared meat-free alternatives. Therefore, this study aime...

Apart from being a bioaccumulator, several studies have also proven that water hyacinth has the potential to be an ingredient for animal feed and organic fertilizer because it contains amino acids other nutritional elements. This research consists of 2 stages. The first stage is effect using probiotics fermented on quality fiber fraction. 4 types used were liquid supplements (SOC), burger sauce...

BACKGROUND: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...