Grilled Fish Research Articles

The Influence of Service Quality and Promotion on Consumer Loyalty Through Customer Satisfaction as an Intervening Variable

This research aims to examine and analyze the influence of Service Quality and Promotion on Consumer Loyalty through Customer Satisfaction as an intervening variable for customers at Sulawesi Grilled Fish. The dependent variable used in this research is Consumer Loyalty (Y), the intervening variable used is Customer Satisfaction (Z), while the independent variables used are Service Quality (X1) and Promotion (X2). The sample in this study was 96 respondents. The sampling technique uses purposive sampling with the criteria being that the respondent is at least 18 years old and has made at least 2 purchases. The analytical method used is Convergent Validity, Discriminant Validity. Composite Reliability, Inner model. The results of the research conducted show that Service Quality and Promotion have a positive and significant effect on Customer Satisfaction, the Service Quality and Promotion variables have a positive and significant effect on Consumer Loyalty, the Service Quality variable has a positive and significant effect on Consumer Loyalty through Customer Satisfaction, and the Promotion variable has an effect positive and significant towards Customer Loyalty through Customer Satisfaction.

Critical Analysis of Islamic Digital Marketing as Business Strategy: Study at the Cianjur Grilled Fish Restaurant

The development of information and communication technology was increasingly. Which can be used as one of the media in efforts to develop business ventures. One form of technological innovation is in the form of promoting products produced through digital marketing strategies by utilizing social media by using Islamic Marketing. The purpose of this study is to find out and analyze the use of digital marketing through social media as marketing strategy at the Cianjur grilled fish restaurant as an effort to develop business at the restaurant. This type of research is using qualitative descriptive analysis approach. The research data is in the form of primary data obtained through interviews with one of the managers at the Cianjur grilled fish restaurant who has used digital marketing to market their products and has succeeded in increasing sales turnover, while secondary data is obtained from journals, books and literature studies related to digital marketing for business people. The conclusion that can be drawn from the results of this study is that the use of digital marketing strategies through social media is very influential on business development in Cianjur grilled fish restaurants, because the application of digital marketing causes businesses to be recognized more quickly by the public so that this becomes one of the factors for business development as a whole fast

Sosialisasi Pentingnya Pencatatan Laporan Keuangan Sederhana Pada Usaha Kuliner Ikan Bakar Laut Timur Dan Sei Babi Kupang

Financial reports are records of financial information from a company in an accounting period. The existence of financial reports that can be used to describe company performance, especially in the financial sector. The purpose of financial reports is to provide information about the financial position and cash flows of an entity that is useful for the majority of users of financial reports in making economic decisions. The culinary business of Timor Sea grilled fish and kupang sei pork is one of the businesses operating in the culinary business sector. Since this business was built, the Timor Sea Grilled Fish and Kupang Sei Pork culinary business has not recorded financial reports so that sometimes errors occur in detailing the income and expenses of the business.

ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI MINAT BELI ULANG MELALUI KEPUASAN KONSUMEN SEBAGAI VARIABEL INTERVENING PADA IKAN BAKAR BANG JAMIL DI SITUBONDO

The aim of the study was to determine the Analysis of the Factors Affecting Repurchase Interest Through Consumer Satisfaction as an Intervening Variable in Bang Jamil Grilled Fish in Situbondo. The sampling technique used in this study was purposive sampling of 96 consumers. Data analysis and hypothesis testing in this study used the Structural Equation Model - Partial Least Square (PLS-SEM)
 The results of the direct effect hypothesis test using the Smart PLS 3.0 application, show that product diversity has a positive and significant effect on consumer satisfaction, consumer trust has a positive and significant effect on consumer satisfaction, product diversity has a positive and significant effect on repurchase intention, trust has a negative effect but not significant on repurchase intention, consumer satisfaction has a positive and significant effect on repurchase intention, product diversity has a positive and significant effect on repurchase intention through consumer satisfaction, consumer trust has a positive and significant effect on repurchase intention through consumer satisfaction

Pelatihan dan Pendampingan Pembuatan Laporan Keuangan Sederhana UMKM Menggunakan Ms. Excel di Warung Ikan Bakar Kiraha

Financial reports are important for MSME actors because they allow them to know their business finances and understand whether their business is profitable or losing money. In addition, the problem with the Kiraha’s Grilled Fish Stalls shop is the lack of understanding in compiling financial reports. In this service, the methods are Surveys, Training and Assistance, and Outcomes. As a result of this dedication, the recording of the financial reports of Kiraha’s Grilled Fish Stalls is still manual and does not separate financial reporting between capital, income, expenses and personal interests, so that the financial reports of Kiraha’s Grilled Fish Stalls are still not optimal. every month, unknown profits and even losses obtained. Therefore the servant provides assistance in the form of training or direction on how to record financial reports correctly using Microsoft Excel to facilitate the recording of financial reports and ensure the continuity of the business of MSME actors Kiraha’s Grilled Fish Stalls.

Sanitary Investigation on Microbial and Heavy Metals of Grilled Fish Sold in the Night Street Market of Daloa (Ivory Coast)

The quality of food sold in the street is a major public health concern. This research was conducted to study the sanitary quality of grilled fish sold in the streets of three districts of Daloa. Seasoned and unseasoned grilled fish were collected in 3 districts of Daloa, namely Commerce, Soleil and Tazibouo. A total of 150 unseasoned and 150 seasoned grilled fish were collected and analyzed for the detection and enumeration of Enterobacteriaceae, Staphylococcus aureus and fungal flora. We also tested for the presence of heavy metals such as lead (Pb), cadmium (Cd), mercury (Hg) and zinc (Zn). The antibiotic resistance of S. aureus was also checked. The results showed that Enterobacteriaceae represented the highest level of microbial load in the samples of seasoned grilled fish from the 3 districts. Total coliform levels ranged from (7.05 ± 2.1) x 103 colony-forming units (CFU)/g to (4.1 ± 1.9) x 105 CFU/g and from 2.8 ± 3.3 x102 to 3.4 ± 2.1x103 CFU/g for thermotolerant coliforms. The presence of heavy metals showed higher values in seasoned grilled fish than in unseasoned grilled fish. The highest values of heavy metals are Al (1.98±0.120 mg/kg), Pb (1.46±0.23 mg/kg), Cu (0.7±0.1 mg/kg), Hg (0.40±0.201 mg/kg) and Hg (0.9±0.201 mg/kg). The microbiological quality of both types of fish samples was unsatisfactory. The presence of S. aureus resistance was noticed with 80% resistance to vancomycin, lincomycin, gentamycin and erythromycin but all strains tested were sensitive to imipenem.

Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China

BackgroundThe local Dong people in Qiandongnan Prefecture, Guizhou Province, China, with rich biocultural diversity, have developed the traditional rice-duckweed-fish-duck agroecosystem (RDFDA) to support biodiversity conservation and to meet food and cultural needs. However, there is still not much research on traditional ecological knowledge (TEK) in this area. In particular, there is a lack of traditional knowledge of edible plants used by the Dong people as flavoring to grill fish (Cyprinus carpio) collected from RDFDA, which is extremely valuable in their traditional culture. The study focused on documenting plant species used in grilling fish and analyzing the status of its TEK.MethodsTwenty-one sampling points of three Dong minority villages in Qiandongnan were selected for the research. The local TEK associated with plant resources for fish-grilling was recorded through free listing and semi-structured interviews. Fidelity level (FL) and ethnoecological importance value (EIV) indicators were designed to determine the socioeconomic influence of TEK. The non-metric multidimensional scaling (NMDS) method was used to evaluate the differentiation of edible plant species distribution in dissimilar accessibility types.ResultsA total of 430 people were interviewed about grilled fish, of whom 75% were men and 85% were farmers. Thirty-four edible plants were documented for fish-grilling in three Dong villages. They belong to 16 plant families, such as Apiaceae, and Asteraceae. The life forms included herbaceous (76%), shrubs (18%) and trees (6%). Leaves are the most commonly used part of for grilling fish, followed by aerial parts, and whole plants. Among these edible plants, Allium hookeri, A. macrostemon and Houttuynia cordata with the highest fidelity level (100%) were cited as edible plants for grilling fish by all informants. The NMDS showed different accessibility types of collection sites, with different importance values. Paddy rice field edge (2.03) has the highest value, followed by forest-farming ecotone (1.74), streamsides (1.71) and woodland (0.48).ConclusionThe purpose of this study was to investigate the traditional knowledge of edible plant materials used by the Dong people for grilling fish. The results demonstrate the strong connection between local people, the bio-environment and agroecosystem services. The survey and comparative analysis revealed that plant species with high FL values may be potential sources of natural flavors.

A Acute Appendicitis Induced by Traditional Iraqi Grilled Fish Bone (Masqouf)

A acute appendicitis caused by traditional Iraqi grilled fish bone (Masqouf), In Al-shifaa private hospital, Iraq,diyala governorate.

Adoption of product diversification technology in marginal pond land

Fishpond farmers cultivate their pond lands on marginal land conditions by means of subsistence. The research was to analyze the pond’s management, the income of the pond farmers, and the subsistence pond business development model towards product diversification. This research was conducted on ponds in Kendari Bay, Kendari, Southeast Sulawesi, Indonesia. Determination of respondents using purposive sampling method with the consideration that pond farmers have carried out milkfish cultivation in the last three years. This study uses a simple statistical approach, income analysis, descriptive analysis and product diversification model. The main findings of this research are that pond farmers have applied fertilization technology, pest eradication and water circulation. Fertilization grows moss which is used as milkfish feed. Most of the respondents only provide moss as the only feed for milkfish. On the other hand, the pond land has also been polluted. The results of this study show that subsistence pond farmers have very little income, only Rp. 4,689,000/year. Thus, the recommended model for developing a pond business is a product diversification model. The product diversification referred to is: 1) milkfish and shrimp cultivation, 2) thorn-pulled milkfish and frozen shrimp processing, 3) Utilization of dragon fruit cultivation pond embankments, 4) fishing areas, and 5) culinary grilled fish from the pond. Based on the results of product diversification simulation analysis, it is known that the pond farmers can increase their income through product diversification.

Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort.

ABSTRACTBackgroundDHA (22:6n–3) is essential for neurodevelopment in children, and its concentration in human breast milk is historically high in Japan. Dietary patterns in Japan might affect the fatty acid (FA) composition among lactating mothers.ObjectivesThis study aimed to characterize the composition of milk FAs and to identify any dietary and sociodemographic factors associated with the variability of DHA concentration in breast milk in the Japanese population.MethodsThis cross-sectional study was performed as part of the Japanese Human Milk Study. Milk FAs were analyzed by GC at 1–6 mo postpartum, and maternal diet was estimated using an FFQ, including 11 types and cooking methods of seafoods, and the use of DHA supplements. The association of milk DHA with maternal diet and sociodemographic factors was investigated.ResultsMilk FA concentrations were measured in 78 mothers, including 24 who routinely used DHA supplements. The DHA concentration in milk (overall median: 0.62%; IQR: 0.47%–0.78%) was higher in women who took DHA supplements than in women who had never used DHA supplements (0.74%compared with 0.55%; P = 0.011). A linear regression model showed the association of milk DHA concentration with maternal dietary intake of grilled fish (β ± SE: 0.006 ± 0.003; standardized β: 0.234; r2 = 0.232, P = 0.036) after adjustment for DHA supplementation status, maternal and infant age, maternal BMI, and infant birth weight. Other FA concentrations were consistent, whereas caproic acid (6:0), undecylic acid (11:0), pentadecylic acid (15:0), palmitoleic acid (16:1n–7), and vaccenic acid (18:1n–7) varied by DHA supplementation status.ConclusionsThe DHA concentration in human milk may be influenced by maternal grilled fish consumption and frequent DHA supplementation in lactating Japanese women. Milk DHA concentrations may reflect a dietary habit in Japanese mothers.This trial was registered at www.umin.ac.jp/ctr as UMIN000015494.

PENENTUAN HARGA POKOK PRODUK DAN PENERAPAN COST PLUS PRICING METHOD DALAM PENENTUAN HARGA JUAL PADA RUMAH MAKAN IKAN BAKAR DABU-DABU LEMONG

Determination of the selling price is very influential to maintain the continuity of a company. The selling price offered by the company must be right, because if the selling price offered is too high then the consumer will think twice and switch to another company, and vice versa if the price offered is too low then the costs incurred by the company cannot be covered even will loss. Cost-plus pricing is one of the methods used in determining the price of a product or service to be sold. Cost-plus pricing is a method of determining selling prices by adding expected profits above the full future costs of producing and marketing products. The aim of this research is to find out the Determination of the Cost of Products and the Implementation of the cost plus pricing method in the Determination of the Selling Price in the Dabu-Dabu Lemong Grilled Fish Restaurant. The results showed that there were differences in the analysis results between the two approaches in the cost plus pricing method. The final analysis results obtained, the selling price formed by variable costing is higher than the full costing approach. But when viewed from the cost of production, the variable costing approach produces a lower value compared to full costing. The selling price set by the current owner has a difference if calculated using the cost plus pricing method. Broadly speaking, the selling price set by the current owner is not a favorable price when compared to the selling price calculated.

Development of grilled fish paste by sequential anchovies and chili fermentation method

Traditional fermentation of anchovies without the use of starter culture takes up to a year, or more. Under controlled condition, the duration can be shortened and the flavour production can be increased. The objective of this research is to study the effect of adding starter culture with the addition of tomato juice broth on sequential fermentation of anchovies and chili on flavour attributes of grilled fish paste. Fermentation of anchovies were carried out by inoculating 10% (v/v) starter culture in 300 ml 17% salt solution containing 100 g of dried anchovies, with or without the addition of 5% the tomato broth. Both fermentation was carried out at 25 °C for 4 weeks. Total nitrogen, lactic acid bacteria count, soluble protein and pH were determined at day 0, 7, 14, 21 and 28 of fermentation whereas for titrable acidity analysis was conducted at day 0 and 28. The research was continued with the fermentation of chilies. The composition of the formulation contained 77% (w/w) red or green chili, 10% (w/w) fermented anchovies, 7% (w/w) salt and 6% (w/w) garlic. The blended mixture was incubated at 25 °C for 2 weeks. For fermentation of anchovies, higher lactic acid bacteria counts, organic acid and soluble protein were produced when tomato juice broth was added. The fermentation of red chili using fermented anchovies in the presence of tomato broth also produced higher bacterial count and crude protein. Sensory evaluation of grilled fish paste indicated that the red chili inoculated with fermented anchovies with tomato juice broth was the most preferred ingredient. The sequential fermentation of anchovies and chili with the presence of tomato juice broth produced higher organic and amino acids which contributed to the preference of the formulated grilled fish paste.

Comparison of Sensory and Cardioprotective Properties of Olive-Pomace Enriched and Conventional Gilthead Sea Bream (Sparus aurata): The Effect of Grilling

The purpose of this study was to evaluate the sensory (using descriptive analysis) and cardioprotective properties—studying the biological activity against atheromatosis based on the in vitro inhibition of platelet activating factor (PAF) induced platelet aggregation—of two types of gilthead sea bream (Sparus aurata): The first was the conventional aquacultured gilthead sea bream, the latter being the “OP enriched” gilthead sea bream (fish fed with fish feed enriched with 8% olive pomace). Additionally, the effect of grilling on the fatty acid composition and the sensory and cardioprotective properties of the two fish types was studied.The OP enriched grilled fish exhibited important cardioprotective properties and had similar sensory characteristics to the reference fish.

성인의 고온가열조리식품 섭취실태 조사연구

지방이 많은 식품의 고온가열 조리 시 생성되는 지질과산화물인 아크롤레인은 인체에 이행축적 되는 질병유발 독성물질이며, 발암가능물질로 알려져 있다. 본 연구는 성인을 대상으로 그들이 선호하는 튀김, 직화구이 및 간접구이 등의 고온가열조리식품에 대한 섭취실태 조사를 통해 고온가열조리식품 섭취에 따른 아크롤레인에 노출될 수 있는 위험가능성에 대한 기초연구로 실시되었다. 서울, 인천광역시ㆍ안산시ㆍ일산시 및 경기도, 충주시ㆍ예산 및 충청남북도, 광주광역시 및 전라남도, 경주시 및 경상북도, 춘천시 및 강원도에 거주하는 성인 남자 438명과 여자 487명을 포함 총 925명이 응답한 설문결과를 SPSS 12.0통계 분석 프로그램을 이용하여 분석하였다. 25종류의 고온가열조리식품을 대상으로 한 섭취빈도조사에서 가장 섭취빈도가 높은 음식은 프라이드 치킨＞삼겹살간접구이＞꽁치 및 생선직화구이 순으로 한달에 3회 이상의 빈도로 섭취하였으며, 여자는 꽁치 및 생선직화구이를 한 달에 3회 이상, 남자는 삼겹살간접구이＞돈가스＞프라이드치킨 순으로 주 1회 가까운 빈도로 섭취하는 것으로 나타났다. 성인 평균 1인당 고온가열조리식품의 연간 총 식품섭취량 조사결과 1년간 가장 많은 양을 섭취하는 식품은 프라이드치킨으로 전체평균 10.3 ㎏이고, 남자의 경우 13.1 ㎏, 여자의 경우 8.04 ㎏을 섭취하는 것으로 나타났다. 두 번째로 높은 섭취량을 나타내는 식품은 삼겹살구이로 전체평균 6.7 ㎏이고, 남자의 경우 9.4 ㎏, 여자의 경우 4.7㎏으로 나타났다. 세 번째로 높은 섭취량을 나타내는 식품은 제육볶음으로 전체평균 5.1 ㎏이고, 남자의 경우 7.0 ㎏, 여자의 경우 3.6 ㎏으로 나타났다. 본 연구결과 우리나라국민이 가장 많이 섭취하는 고온가열조리식품은 프라이드치킨, 삼겹살구이, 제육볶음으로 나타났다. 이번 고온가열조리식품 섭취실태조사는 acrolein 등 지질과산화물 섭취량 조사연구의 기초자료로 활용되어질 수 있으며, 우리나라 국민의 고온가열식품 섭취실태를 자각하고 올바른 식생활에 대한 교육의 필요성을 시사한다.

The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal

We have a problem of fish adhering to the metal grids of grill during grilling fish strongly. This problem is difficult to be solved because the grids of grill coated the fluorine resin which was used generally could be disintegrated at more than 300 °C. This adhesion mechanism is so complicated phenomena. As a usual, the maximum peeling force to peel off fish from the grids is the parameter to evaluate the adhesion properties of grids. However, such maximum peeling force is not basic data with physical meaning because it depends on the sequence of peeling fish. Therefore we proposed a new evaluation method. We focused on the adhesion of fish protein against a rod specimen. We poured the fish protein on a plate specimen, put a rod specimen on them and heated them in an electric furnace. One minute later, we pulled up an end of the rod specimen in the constant speed. During this experiment, we measured the peeling force and the displacement of the end of the rod specimen. After this experiment, we observed the plate specimen with SEM and EDS to evaluate the contact area at the interface between the rod specimen and denatured fish protein.

Determinants of urinary 1-hydroxypyrene glucuronide in South Korean children

This study was conducted to investigate the dominant sources of the urinary pyrene metabolite, 1-hydroxypyrene glucuronide (1-OHPG), in South Korean children. Urine samples were collected from 102 non-smoking children (aged 10-14). Urinary 1-OHPG was assayed by synchronous fluorescence spectroscopy, following immuno-affinity purification using monoclonal antibody 8E11. Urinary cotinine, a metabolite of nicotine, was measured by GC/MS. Information on environmental tobacco smoke (ETS) exposure, diet, fuel type for heating home, and other possible sources of PAH exposure was collected by self-administered questionnaires. Mean (+/-SE) 1-OHPG levels were 1.64 (+/-0.06) ng/ml (range 0.04-3.27 ng/ml). Two multiple linear regression analyses (differing in how ETS was approximated: by parental smoking or urinary cotinine) revealed a positive association between urinary 1-OHPG levels and parental smoking at home (P = 0.007), log urinary cotinine (P = 0.165), frequent grilled (shell)fish consumption (P = 0.061), and living in a commercial/other zone (P = 0.007) versus a residential or industrial zone. No consistent associations were found between 1-OHPG and the child's sex, grilled meat consumption, or fuels used to heat the home. These results support that ETS, frequent grilled fish consumption, and the ambient environment are important predictors of urinary 1-OHPG levels in South Korean children.

3104 熱変性タンパク質と金属の界面における破壊エネルギーの評価法(S40-1 第14回卒業研究コンテスト(1),21世紀地球環境革命の機械工学:人・マイクロナノ・エネルギー・環境)

3104 熱変性タンパク質と金属の界面における破壊エネルギーの評価法(S40-1 第14回卒業研究コンテスト(1),21世紀地球環境革命の機械工学:人・マイクロナノ・エネルギー・環境)