Fried Chicken Research Articles

Faecal microbiota transplantation for bipolar disorder: A detailed case study.

Faecal microbiota transplantation for bipolar disorder: A detailed case study.

The Effect of Financial and Non-Financial Compensation on Employee Performance Kentucky Fried Chicken (KFC) Pettarani Makassar

The purpose of this study is to determine the effect of financial compensation on the performance of KFC Pettarani Makassar employees, the effect of non-financial compensation on the performance of KFC Pettarani Makassar employees, and the effect of financial and non-financial compensation on the performance of KFC Pettarani Makassar employees concurrently. The sample for this research consisted of 42 respondents who were randomly assigned to work at KFC Pettarani Makassar. The classical assumption test, multiple linear regression analysis, T test, correlation analysis, and determination are all employed in this work. The results indicate that the hypothesis of financial compensation having an effect on employee performance is accepted based on the calculated T value of 3.357, which is greater than the T table value of 1.68488; the hypothesis of non-financial compensation having an effect on employee performance is accepted based on the calculated T value of 2.619, which is greater than the T table value of 1.68488; and financial compensation and non-financial compensation both have an effect on employee performance based on the calculated T values of The correlation coefficient test indicates that financial compensation and non-financial compensation have a strong relationship with employee performance, and the determination test indicates that financial compensation and non-financial compensation account for 51.1 percent of employee performance. It is advised that more attention be paid to the supply of incentive pay, so that by providing such compensation, the organization may increase its workers' performance; also, it is determined if the distribution is regular and the quantity offered is appropriate.

Development and performance evaluation of a photovoltaic-powered induction cooker (PV-IC): An approach for promoting clean production in rural areas

Energy poverty, which is the lack of access to clean and economical energy services, is a serious problem in many developing countries. Traditional cooking processes based on fossil fuels cause severe internal air pollution which is the main factor for female mortality. In this regard, electric cookers have received remarkable attention that among them, induction cookers (ICs) are known as emerging, safe, and eco-friendly devices with no flame, no contamination production, and no combustion wastes. In remote rural areas with no/difficult access to grid electricity, stand-alone solar photovoltaic (PV) systems can be utilized to provide the power demand of ICs. In this study, an IC powered by an off-grid PV system was fabricated and its performance was experimentally evaluated. During the experiments, the maximum energy and exergy efficiencies of the PV system were calculated as 11.8% and 17%, respectively. Also, the effect of using various pots made of iron, aluminum, and stainless steel with different sizes on the temperature rise and the energy transfer at a constant time duration of 5 min was evaluated. The results indicated that the steel pot with a diameter of 13 mm and a thickness of 1 mm results in the largest amount of energy transfer at the highest temperature of 63 °C when the input voltage is 45 V. The maximum values of energy and exergy efficiencies of the PV-IC were also calculated as 47.6% at 9:00 with the input voltage of 45 V and 13.3% at 17:00 with the input voltage of 20 V. Additionally, the time durations required to cook different food materials including fried egg, rice, fried chicken, and fried potato, using the IC, a liquefied petroleum gas (LPG) stove, and an electric cooker were calculated and compared. It was found that the cooking time is shorter for the LPG stove in comparison with the PV-IC, and the longest cooking time was reported for the electric cooker for all cooked materials. The economic analysis also revealed that the cost of cooking using the PV-IC cooker is equal to 3.88 USD/month considering 6 operating hours in a day. Using PV-ICs by villagers and nomads not only prevents deforestation and CO 2 emission, but also cuts the gas or electricity costs, and therefore a cleaner production device with no adverse impact on the environment would be available.

Jesus Died to Guide the Prophet in the Moon's Blue Chunk: After Mahershala Ali

Jesus Died to Guide the Prophet in the Moon's Blue Chunk: <i>After Mahershala Ali</i>

Travelling Noodles and Migrating Pieces of Raw Fish

Travelling Noodles and Migrating Pieces of Raw Fish

Effects of adulterated palm cooking oil on the quality of fried chicken nuggets

Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used cooking oil in Malaysia. Recent decades have seen more cases of high-quality edible cooking oil adulteration with reused oil, driven by high market demand and profit margins. In this study, we aimed to analyze the properties of vegetable oils and their effect on the quality of fried chicken nuggets.&#x0D; Study objects and methods. We determined free fatty acid contents and characterized the properties of fresh palm olein, used cooking oil, and adulterated oil. We also compared the sensory quality attributes of chicken nuggets fried in fresh and adulterated oils.&#x0D; Results and discussion. The content of free fatty acids consistently increased with rising adulteration levels. The FTIR spectral analyses revealed significant differences between fresh, used, and adulterated oils at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, and 722 cm–1. The oil samples with high adulterant concentrations demonstrated a linear increasing trend in K232 and K 270 values, where higher absorbance values indicated severe deterioration in the oil quality. The sensory evaluation showed no significant effect (P &gt; 0.05) of adulteration with used cooking oil on the quality of fried chicken nuggets.&#x0D; Conclusion. Our findings filled in a gap in the previous studies which only focused on the effects of adulteration on the oil properties. The study also provides valuable information to regulatory authorities on the reliability of quality parameters and modern instruments in edible oil adulteration detection.

Effect of Cooking Conditions on Selected Properties of Biodiesel Produced from Palm-Based Waste Cooking Oils

Cooking conditions affect oil properties and consequently, the quality of the derived biodiesel. Nevertheless, little information regarding the impact of the cooking process on biodiesel properties is currently available, especially for palm biodiesel. Therefore, this study examined the effect of cooking temperature, time of use, and length of reuse, on selected properties of biodiesel produced from palm-based waste cooking oils (WCO). Several WCO collected from restaurants belonging to four categories, namely fried chicken restaurants, fast food restaurants, snack producers, and typical restaurants, were subjected to base-catalyzed transesterification. The biodiesel yield was calculated, and the produced biodiesel was characterized as to its kinematic viscosity, calorific value, and cetane number. As a result, palm-based WCO performed better than other WCO in terms of biodiesel yield regardless of the conditions that they experienced, achieving almost 95% in some cases. The yield decreased as the cooking temperature and length of reuse moved upward, whereas the kinematic viscosity was sensitive only to the length of reuse, rising with increasing reuse. Non-compliance with biodiesel standards and technical requirements was observed in a few cases. The calorific value did not significantly change unless the cooking conditions were severe. The cetane number dropped as use and reuse decreased, remaining better compared to petrodiesel (70.2 ± 3.2 on average). Typical restaurants would generate the most suitable WCO to produce biodiesel, i.e., yield: 93.1 ± 0.2%; kinematic viscosity: 5.0 ± 0.3 mm2/s; calorific value: 39.9 ± 0.1 MJ/kg; density: 919 ± 9 kg/m3; and cetane number: 67.4 on average. This is consistent with the less severe cooking conditions employed at these restaurants.

Manpower and Service Quality of Fast-Food Restaurant: KFC Restaurant

A fast-food restaurant, commonly known as a quick-service restaurant (QSR) in the business, is a type of eatery that specializes in fast food and offers limited table service. In the food sector, customer satisfaction and good feedback are the most important thing. Each company also has its main power source to maintain business. The goal of this study is to find how service quality can affect customer satisfaction. This study used a service quality model which is Servqual as a guide in determining customer satisfaction. The researchers chose Kentucky Fried Chicken (KFC) Restaurant in Malaysia for this case study. KFC Restaurant has many competitors in the fast-food restaurant industry. The solution to these issues is to develop ways to increase service quality and customer satisfaction.

Analisis Perhitungan Cost-Volume-Profit (CVP) Sebagai Dasar Perencanaan Laba Pada UMKM Obot Fried Chicken

The COVID-19 pandemic has affected all aspects of life, including the economy. In Indonesia, the most affected by the COVID-19 pandemic are MSMEs. The limited activities that can be carried out lead to reduced sales. Even in the midst of limited conditions, as an MSME, of course, you want to get optimal profits. This study aims to determine the selling price of the product that should be and the number of products that must be sold in order to get the expected profit on Obot Fried Chicken SMEs by using analysis cost-volume-profit. The type of research used is descriptive using analytical tools such as Contribution Margin, Break-even point, Operational Leverage, Margin of Safety, Profit Planning Analysis and Selling Price Determination at Obot Fried Chicken SMEs. The results of this study indicate that the selling price set is right to achieve the profit target of 30%. With a profit target of 30%, UMKM Obot Fried Chicken must be able to target product sales of 14.557 pcs with a sales target in rupiah of Rp.87.341.090

Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives (Allium wakegi Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash contents, caloric value, coating pickup, and frying yield were directly proportional, whereas the lightness, redness, yellowness, and pH were inversely proportional, to the amount of lyophilized chives in the batter. Principal component analysis revealed that the aromatic profiles varied between the 0%, 3%, and 5% lyophilized chive-supplemented groups in both the breast and tenderloin samples. However, the aromatic profiles of the 7% and 5% lyophilized chive-supplemented samples were similar. The taste profile of the 7% lyophilized chive-supplemented sample was different from those of the 0%, 3%, or 5% lyophilized chive-supplemented samples. The sensory characteristics of the 5% lyophilized chive-supplemented breast samples and 3% or 5% lyophilized chive-supplemented tenderloin samples received the best scores by sensory panelists.

Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling

To improve the texture properties of frozen pre-fried chicken nuggets, this study has investigated the effects of vacuum cooling (VC), air cooling (AC) as well as air and vacuum combine cooling (AC/VC) on its crispness after microwave reheating. Initial experiment were carried out to evaluate the cooling rate, water loss, porosity moisture content and texture of fried chicken nuggets. VC samples showed the fastest cooling rate, the highest water loss and porosity, the lowest rate of surface moisture content, and the best crustal crispness among all cooling treatments. To acquire better crispness value, response surface analysis was designed to adjust the vacuum cooling parameters. Response surface analysis showed that lower final pressure and final temperature, higher volumetric displacement, may obtain the better crispness of pre-fried chicken nuggets during vacuum cooling process.

Heterocyclic amines detected in cooked meats and fishes from street markets and restaurants in the city of Hanoi, Vietnam: A Pilot local field investigation findings in 2020

BackgroundStreet food has been a typical culinary feature of many countries. These foods, mainly, meats and fish, were often fried, and grilled with varied marinade and preparation. However, foods that contain a lot of protein after processing at high temperatures always have many risks, including cancer risks of which heterocyclic aromatic amines (HAAs) have been one of the typical compounds. However, there is a lack of data on HAAs in low- and medium-income countries to date. ObjectiveThe aim was to examine the concentration of HAAs including 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP); 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx); and 2-Amino-9H-pyrido[2,3-b]indole (AαC) in cooked meat and fish samples. MethodsThree standards including PhIP, MeIQx, AαC, and three isotopically labeled internal standards PhIP-d3, MeIQx-d3, and AαC-15N3 were purchased from Toronto Research Chemicals, Inc. (Toronto, Canada). Formic acid, HPLC-grade methanol, acetonitrile, water, sodium chloride, and magnesium sulfate were supplied by Sigma-Aldrich (St. Louis, MO, USA). We collected cooked meat and fish samples from street markets and restaurants in the area of Cau Giay district, Hanoi, Vietnam in 2020. The collected samples were prepared for LC-MS/MS analysis. ResultsAmong 23 selected samples of cooked beef, fish, chicken, and pork, we have detected PhIP(ng/g) in 9 samples (the mean 2.68, standard deviation 2.41, median 2.40, minimum 0.33, and maximum 7.19); and AαC(ng/g) in 6 samples (the mean 0.74, standard deviation 0.75, median 0.45, minimum 0.12, and maximum 1.90); and MeIQx(ng/g) was not detected in all samples. Three grilled pork samples were positive with AαC at a concentration of 0.75–1.95 ng/g. Five fish samples have been detected to contain PhIP at the concentration of mean of 3.17; the standard deviation of 1.47, and the median of 3.90 ng/g. Two fried chickens have been detected to contain PhIP at the concentration of 0.41 and 7.19 ng/g. ConclusionsWe detected a considerable amount of PhIP concentration in the collected fried fish and other fried meat samples and AαC in grilled and fried pork, beef, and chicken samples. The findings warrant further measuring more compounds of the HAA group and extending the number of real samples, as well as types of samples for example cooked meats, fish, fried eggs, tofu, and other cooked food receipts by regions in Vietnam.

Consumer preference level of fried shallots from several varieties

Fried shallot is one of the most tasteful products that is normally used as a condiment for appetites such as noodles, fried chicken, and sticky rice. The study aimed to analyze the level of consumer preference for fried shallots from local varieties of Lansuna, Tajuk, Batu Ijo, and Bima Brebes by using additional ingredients of tapioca flour and CaCl2. An organoleptic test was carried out on 24 panelists on 12 samples of fried shallots treatment. Data collected were analyzed using a scoring system and anova statistical analysis. The result showed that there is a diversity of panelists' preferences of fried shallot from slightly like to very like in Panelist perceptions, with the highest percentage value being Batu Ijo with CaCl2 for the color parameter (62.5%), Bima Brebes with tapioca flour for the flavor parameter (50%), and in Lansuna with tapioca flour for texture and taste parameters (50%). The addition of tapioca flour can increase the level of panelist acceptance of the texture and taste of 4 varieties of fried shallots, compared to the use of CaCl2 and without the use of additional ingredients.

Revisiting the Fried Chicken Recipe

Revisiting the Fried Chicken Recipe

Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat

Deep fat frying is a common cooking procedure; however, its effects on food can produce carcinogenic compounds, namely heterocyclic aromatic amines (HAAs) that are detrimental to the health of the consumer. The influence of frying process conditions (temperature, time, meat shape, oil type, oil oxidation) on the formation of HAAs in deep fat fried chicken meat was explored. The concentrations of HAAs increased with frying temperature and time, and higher amounts were found in samples with higher surface areas. The type of oil influenced the formation of HAAs, and more HAAs were found in the samples fried in peanut and rapeseed oils. Oxidation of frying oil also elevated HAAs in fried meat. Understanding how to reduce the formation of HAAs in deep fat frying is essential for reducing the health risks associated with consuming HAAs.

Combined Effect of Ultrasound and Edible Coatings on Qualities of Fried Chicken Nuggets During Post-Fry Holding Under Heat Lamp

Combined Effect of Ultrasound and Edible Coatings on Qualities of Fried Chicken Nuggets During Post-Fry Holding Under Heat Lamp

Accumulation of 2-tert-Butyl-1,4-benzoquinone in fried food rich in protein and its conversion in oil during deep-frying

Chicken breast, a food rich in protein, was deep-fried in soybean oil (SBO) at 140, 175 and 190 °C for 20 continuous batches, and the profiles of acid value (AV), peroxide value (PV), 2-tert-Butyl-1,4-dihydrobenzoquinone (TBHQ), and 2-tert-Butyl-1,4-benzoquinone (TBBQ) in SBO and fried chicken breast were determined. The results suggested that frying at 140 °C produced increased conversion of TBHQ to TBBQ and oxidation of the frying oil than at 175 °C, which was close to that found at 190 °C. The highest TBBQ peak concentration of 2.89 ± 0.12 and 13.88 ± 0.27 mg/kg for fried chicken breast and frying oil corresponded to the 7th and 6th frying batch at 140 °C, respectively. The experimental results on determination of the AV, PV, moisture and the content of oxygen in frying oil suggested that more moisture and oxygen were retained in oil when frying at 140 °C than that at 175 °C, which may explain the over-conversion of TBHQ to TBBQ when frying at low temperature. The results on aeration frying and water injection frying experiments indicated that moisture and oxygen had a great impact on the oxidation of TBHQ in frying oil. •Accumulation of Tert-butyl- p -benzoquinone in chicken breast was studied. •Highest Tert-butyl- p -benzoquinone content was found frying at 140 °C rather than 175 or 190 °C. •More moisture and oxygen residual account for the more formation of Tert-butyl- p -benzoquinone. •Impact of aeration frying and water injection frying experiments were evaluated.

The Influence of Brand Image, Halal Label, and Product Quality on Kentucky Fried Chicken (KFC) Purchase Decisions

This study aims to determine the effect of brand image, halal label, and product quality either simultaneously or partially on the purchasing decision of KFC in Samarinda. In this study, researchers used quantitative research. Data collection techniques with questionnaires, interviews, and literature study. Determination of the number of samples based on the slovin formula amounted to 100 respondents. The analytical technique used in this research is instrument test, classical assumption test, multiple regression analysis, and hypothesis testing using SPSS version 22. The study results prove that brand image partially has a significant effect on purchasing decisions for KFC in Samarinda, Halal label partially has a significant effect on purchasing decisions for KFC at Samarinda, Product quality partially has a significant effect on purchasing decisions for KFC at Samarinda. Brand Image, Halal Label, and Product Quality simultaneously significantly influenced purchasing decisions for KFC at Samarinda. The results of this study are expected to be an evaluation for culinary business developers to understand better the characteristics of their consumers and what they need and want. Thus the company will more easily attract the interest of consumers.

Online Food Ordering Information System Website-Based

Warung Mbak Sih is engaged in the culinary field that serves home cooking such as mixed rice, spicy chicken rice, soup rice, sour rice, fried chicken rice, rawon rice. Lots of customers who buy on the spot or order to be packaged. With the application of ordering food at online stalls, the number of visitors queuing can be limited so that they are not too many. The preparation of the application has been done well by using the HTML and PHP programming languages, as well as the Bootstrap framework. The database used with XAMPP software to manage sata is in the form of the SQL framework Bootstrap language so that it displays good display results both in desktop form and in the form of mobile phone pages. With the ordering application, the time used by buyers at the shop is faster, because orders have been prepared in advance. In addition to ordering the application also displays a variety of good information for stall sales.

Pengaruh Diferensiasi dan Inovasi Produk Terhadap Keputusan Pembelian Chid Chid Fried Chicken di Purwakarta

The research method used is a quantitative method with descriptive and inferential analysis. The population in this study is the people in Purwakarta who use and are involved in the process of purchasing food products Chic Chic Fried Chicken, a sample of 30 respondents who were determined by purposive sampling technique. Test the validity of the instrument using Confirmatory Factor Analysis while the reliability test used Alpha Cronbach. The analysis technique used is partial correlation, t test, multiple correlation, F test and multiple regression. The results of the study found that: (1) Differentiation has a positive effect on purchasing decisions as seen from the r value of 0.741 (significant at 5% level): (2) Product innovation has a positive effect on purchasing decisions as seen from the calculated r value of 0.603 (significant at level 5%): (3) Differentiation, product innovation, jointly on purchasing decisions as seen from the calculated r value of 0.750