KOTA BANDUNG

The Pharma Innovation, 2021

Pasta is a ready to eat extruded product having higher nutritional properties. It is really suited for daily balance diet because of the higher concentration of unsaturated fatty acid. Mixing, extrusion, drying, cooling and packaging are the major steps used in the production of pasta. Pasta can be produced from different cereals like sorghum, maize, wheat, rice, oats and the addition of these cereals can change the textural, functional, physiochemical properties and microstructure of pasta. The yellow colour is the most acceptable range of pasta by customers. Pasta helps to Lower glycaemic index and type 2 diabetics and reduce abdominal obesity. Pasta is a nutritious food helps to reduce the risk of developing Alzheimer's disease.This review paper provides an updated information about the different cereals used, fortification of pasta with different plant and animal sources, production technologies, effect of thermal treatments, extrusion conditions, microstructure, and colorimetry of pasta.

Emerald Publishing Limited eBooks, 2023

A growing number of central banks are considering the issuance of central bank digital currencies (CBDCs). Upon their introduction and depending on their exact design, CBDCs may have considerable consequences for deposit insurers as well. In the first of a set of papers, this Fintech Brief sets out four of the main motivations for issuing CBDCs. Acknowledging considerable divergences across jurisdictions, we find: • CBDCs for the general public ("retail CBDCs") would constitute a central bank liability and a form of digital cash. To the public, they would be an alternative to central bank issued cash and private money, such as bank deposits. • A large and growing share of central banks are experimenting with retail CBDCs. Some 20% of central banks indicate that they are likely to issue a retail CBDC by 2026, 40% indicate this is "possible". • Short-term monetary policy considerations are unlikely to play a significant role in central banks' motivation for CBDCs. • Whereas central banks in emerging markets and developing economies note that CBDCs may contribute to promoting financial inclusion, in advanced economies, CBDCs are not the most straightforward instrument in doing so. • The evolution of payments plays a pivotal role in developing CBDCs. Given the declining role of cash in some jurisdictions, CBDCs as a new form of central bank money may contribute to safeguarding trust in the public currency. However, the available CBDC amounts necessary for that purpose may cause conflicts with likely and financial-stability-related limits on the volume of CBDCs that individuals may hold. • As CBDCs would offer an alternative payment solution, they would contribute to resilience in future payment markets that may be privately dominated. However, given their digital nature, CBDCs may well be subject to similar cybersecurity and other digital risks that apply to private payment systems. • CBDCs may contribute to competition and efficiency in an otherwise oligopolistic market for payment services, dominated by BigTechs. While potentially challenging to implement, a regulatory or competition-law-based response may be possible and would be less intrusive than introducing a CBDC. • Central banks face the risk of large-scale use by the public of private or public (i.e. CBDC) digital currencies, not denominated in the domestic currency. These currencies may play a decisive role in the economy, and if foreign-based, largely out of reach of domestic legislation. CBDCs and/or private payment solutions in the domestic currency may assist in mitigating this risk, given sufficient demand for these.

Dalam era globalisasi dan perkembangan teknologi yang pesat, human capital menjadi salah satu aset terpenting bagi suatu negara. Artikel ini membahas konsep human capital menjelang tahun 2030, yang mencakup tantangan yang dihadapi, strategi pengembangan yang diperlukan, serta peran pendidikan dalam meningkatkan kualitas sumber daya manusia. Melalui pendekatan kualitatif, penelitian ini menganalisis kondisi terkini human capital di Indonesia, termasuk kesenjangan keterampilan yang ada dan kebutuhan pasar kerja yang terus berubah. Hasil penelitian menunjukkan bahwa pendidikan yang adaptif dan inovatif, yang mengintegrasikan keterampilan teknis dan soft skills, sangat penting untuk menciptakan individu yang kompetitif dan siap menghadapi tantangan di masa depan. Dengan memperkuat kurikulum pendidikan dan menjalin kemitraan dengan industri, diharapkan dapat menciptakan generasi yang tidak hanya memiliki pengetahuan teoritis, tetapi juga keterampilan praktis yang relevan. Temuan ini memberikan rekomendasi untuk pembaruan sistem pendidikan agar sejalan dengan kebutuhan ekonomi dan perkembangan teknologi, sehingga dapat berkontribusi pada pertumbuhan ekonomi yang berkelanjutan dan inklusif.

2001 Annual Conference Proceedings

Breadmaking is a technology with a long history, starting with the Egyptians baking loaves of bread over 6000 years ago. Since then, the process of bread making has become fully automated through the use of bulk transportation of ingredients, large mechanical mixers, conveyors, environmentally controlled proofing chambers, high efficiency ovens, cutters, and packaging equipment. This process of bread making can be classified into several unit operations including particle transport, mixing, fermentation, and baking. This industrial process has been fully automated in the relatively new bench top breadmaking machines. At Rowan we have used breadmaking machines for a number of experiments starting with freshman level mass balances, reverse engineering, data acquisition, to upper level heat transfer, biochemical reactions, and mixing. These relatively modest priced machines also have the added advantage of filling the laboratory with the ever pleasing aroma baking bread! This paper contains descriptions of the experiments that have been conducted with breadmakers and presents methods for incorporation of these ideas into existing engineering courses. Purpose: The breadmaker uses many chemical engineering principles. Data acquisition, which is useful to anybody in engineering, and can be taught at a freshmen level, heat transfer, which can be done at a junior level, and many others that we will not discuss here. In this workshop we will show you experiments starting from a freshman level data acquisition, to juniors level heat and mass transfer. Background: Raw Materials & Addition of Ingredients Bulk handling of ingredients is commonplace. Raw materials are packaged in large bags, tanks, vats, etc. and brought to the bakery via truck, refrigerated tank system, or rail car. Commercial bakeries are equipped to store ingredients in humidity and temperature controlled silos, tanks, and warehouses. The ingredients are added to the "mix" or batch in several different ways. Dry ingredients are generally weighed and dumped into the batch via large rolling troughs. Liquid ingredients are typically metered and flow into the batch via a piping system. Mixing Mixing is the second step in the baking process. The manner, which it is carried out, determines the state of dispersion of ingredients and, in turn, the efficiency of processing and quality of the final product. Most bread processes incorporate the premixing of the dry ingredients. This ensures uniformly distributed ingredients, especially small quantity ingredients such as salt, sugar, or vitamins. Premixing prevents localized concentrations of minor ingredients and reduces the total mixing time, hence, reducing the heating that normally accompanies the thorough and lengthy mixing of dough. Incorporation of water-Liquid Phase When water is added to dry flour, it is adsorbed, initially, to form a one-phase system with the flour; this water is "said to be bound". The dry gluten, a constituent of flour, swells in water. When the water content reaches a value in the region of 30-35% by weight, a second aqueous phase appears. This is a liquid phase, which dissolves soluble flour components, which becomes dispersed in dough during mixing. The liquid phase provides the medium for reactions to take place in the dough and for carbon dioxide to dissolve and diffuse to the gas cells. The importance of the liquid phase for gas production in fermenting dough is to provide the aqueous solution of sugar to "feed" the yeast. Proper amount of water provides an aqueous phase, which is dispersed not continuous. The aqueous phase remains dispersed in dough if the water content remains below approximately 35% by weight. With increase water content above 35%, the electrical conductivity shows a dramatic increase, indicating a continuous phase rather than a dispersed liquid phase. Bulk Fermentation or "Rest" Period-Biotechnology of Yeast Bulk fermentation incorporates the 6000-year-old biotechnology of yeast. Fermentation begins when the yeast is added to a solution of sugar, water, and milk. Baker's yeast is a unicellular, eukaryotic microorganism belonging to the fungi and usually the strain of the species Saccharomyces cerevisiae. Two types of baker's yeast are compressed yeast or fresh yeast and dried yeast. Most commercial bakers utilize the traditional compressed yeast, which has high gas production, but is perishable and has a short shelf life. Dried yeast can be found in two forms-active dry yeast (ADY) and

The term 'Financial inclusion' generally understood to mean the process of ensuring access to appropriate financial products and services needed by all sections of society including vulnerable groups such as weaker sections and low-income groups at an affordable cost. Both developing and developed countries have faced the challenge of including the people those who are financially excluded. Financial inclusion has a direct impact on the growth of the economy of the country. The reserve of bank of India and Government of India has taken many initiatives to include the people those who financially excluded. This paper outlines the various barriers that impede financial inclusion in India. This study also aims to reveal the outcome of initiatives taken by RBI and GOI. This paper is based on the secondary data collected from the different sources. The results of this study indicate that the initiatives taken by Reserve bank of India and Government of India has reached the majority of the financially excluded people in India. Lack of financial literacy and Low and irregular income affects the growth rate of financial inclusion in India.

Puji syukur kehadirat tuhan yang maha esa atas segala berkat serta anugerahnya sehingga saya dapat menyelesaikan penyusunan makalah ini dengan baik dan dalam bentuk yang sederhana. Semoga makalah ini dapat dipergunakan sebagai salah satu acuan petunjuk maupun pedoman bagi pembaca mengenai pengetahuan dasar mengenai matriks.

2019

Bu makalede, Goldziher’in son donem literaturde oldukca yanki bulmus olan on ucuncu ve on dorduncu yuzyildan itibaren Sunni Musluman âlimlerin git gide mantik gibi akli ilimlere dusman olduklari yonundeki gorusunu tartisacak; altinci, yedinci ve sekizinci yuzyildaki fetvalar ve tartismalar uzerinden bu gorusun ne kadar yanlis oldugunu ortaya koymaya calisacagim. Magrib, Misir ve Turkiye’deki âlimler arasindaki yaygin kanaat, mantik ilminin caiz olmasinin da otesinde mantikla ilgilenmenin mustehap, hatta farz-i kifâye oldugu yonundeydi. Her ne kadar o donemde, Kâdizâdeliller gibi aykiri sesler bulunsa da on dokuzuncu ve yirminci yuzyillarda Selefiyye akiminin ortaya cikisina kadar Sunni âlimler arasinda ana akim bu gibi gorunmektedir.

MN2505 - Operations Management - Lectures 1 - 10 Notes, 2021

MN2505 - Operations Management - Lectures 1 - 10 Notes

Open Insight, 2024

La imagen mítica y literaria de Orfeo nos ofrece una perspectiva privilegiada sobre la obra de Maurice Blanchot y las implicaciones filosóficas de su crítica literaria. El objetivo de este estudio es tanto interpretar las relecturas que Blanchot hace de dicho motivo a lo largo de su obra a partir del sentido global de su pensamiento, como ensayar una interpretación del mito en clave fenomenológica, poniendo en diálogo el acercamiento de Blanchot al espacio literario con algunas consideraciones sobre regiones límite de la fenomenicidad, tal como han sido propuestas, en concreto, por Jean-Luc Marion. The mythical and literary image of Orpheus offers us a privileged perspective on the work of Maurice Blanchot and the philosophical implications of his Literary criticism. The objective of this study is both to interpret the rereadings that Blanchot makes of this motif throughout his work from the global sense of his work, as well as to test an interpretation of the myth in a phenomenological key, putting Blanchot’s approach to the literary space in dialogue with some considerations on limit regions of phenomenality, as they have been proposed, specifically, by Jean-Luc Marion.