Organoleptic Test Research Articles

Characteristics of Vegan Corned Beef (Study of Soybean Paste Proportions : Gluten Flour and Lecithin Addition)

This study aims to determine the proportion of soybean paste and gluten flour with the addition of soy lecithin on the characteristics of vegan corned beef. This research used a Completely Randomized Design (CRD) with a factorial pattern and three replications. Factor I is the proportion of soybean paste : gluten flour (65:35, 60:40, 55:45). Factor II is the addition of lecithin (0.25%, 0.50%, 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with the values ​​of water content, hardness, emulsion stability, protein content and organoleptic tests. Vegan corned beef with soybean paste treatment: Gluten flour (55:45) with the addition of 0.75% lecithin is the best treatment which produces vegan corned beef with characteristics of 59.72% water content, 31.17% protein content, 17.85 N hardness, emulsion stability 1.90%, as well as a taste preference score of 3.28 (neutral), color 3.44 (neutral), and texture 4.04 (like).

Pengaruh Proporsi Ekstrak Daun Kersen (Muntingia calabura Linn) dan Ekstrak Daun Sirsak (Annona muricata Linn) terhadap Aktivitas Antioksidan dan Daya Terima Yoghurt

Background: Indonesia ranks first with the most cancer cases in Southeast Asia. Degenerative diseases such as cancer occur due to the induction of free radicals, substances that can counteract and prevent damage caused by free radicals are called antioxidants. Objectives:To determine the effect of the proportions of kersen leaf extract and soursop leaf extract on the antioxidant activity and acceptability of yogurt. Methods: This research is experimental with a true experimental design (posttest with control group design). This research consists of 2 stages. The first stage, namely the introduction, aimed to determine the proportion of kersen leaf extract and soursop leaf extract that were most widely accepted/preferred by panelists from the 5 treatments given (P1 = 100 ml:0 ml, P2 = 75ml:25 ml, P3 = 50ml:50 ml, P4 = 25 ml:75 ml, P5 = 0ml:100 ml). The second stage or main research aims to determine the chemical quality (antioxidant activity) in the selected treatment. Results: The results of the organoleptic test showed that all hedonic categories, namely aroma, color and taste except for texture, had significant differences at p <0.05. The best proportion was obtained in the P2 treatment, namely the proportion of 75ml DK : 25ml DS. The P2 treatment increased the antioxidant activity of yogurt, which was 52.33ppm compared to the control yogurt, which had an antioxidant activity of 73.78ppm. Conclusions: There is an effect of the proportion of kersen leaf extract and soursop leaf extract on the antioxidant activity and acceptability of yogurt except texture.

Hyperpure chlorine dioxide versus chlorhexidine in intra-oral halitosis (ODOR trial) – protocol of a double-blinded, double-arm, parallel non-inferiority pilot randomized controlled trial

IntroductionIntra-oral halitosis (IOH) is the most common type of bad breath; its consequences impair quality of life. However, evidence-based treatment protocols and guidelines are lacking. Our aim is to investigate the effectiveness of chlorine dioxide as an applicable complementary treatment modality in IOH after tongue cleaning.Methods and analysisThe ODOR trial will be a single-center, double-blinded, parallel-group, double-armed pilot randomized controlled trial with a non-inferiority design. The efficacy of hyperpure chlorine dioxide will be compared to chlorhexidine mouthwash. We plan to investigate the short-term effects of the intervention over a 3-h period. The primary endpoint will be changes in organoleptic test scores. At the end of the pilot investigation of the first 30 patients each, sample size calculation will be performed. If feasible, the investigators will continue the study by enrolling more patients.Trial registrationThe trial has been registered at ClinicalTrials.gov (NCT06219226).

Organoleptic Study of Mangrove Pudding from Sonneratia alba Fruit

Sonneratia alba is a mangrove species that grows in areas with salinity and is usually located in estuarine areas. Sonneratia alba produces fruit that can be used as an additional ingredient for making pudding. Previously there has been no study of organoleptic studies of Sonneratia alba pudding. Therefore, it is necessary to study the organoleptic of mangrove pudding from Sonneratia alba fruit. The organoleptic test consists of hedonic tests of taste, colour, aroma, and texture. Sonneratia alba pudding is made several treatments. The results of the hedonic test of Sonneratia alba pudding most preferred by panellists were in sample P2 with the composition of the ratio between Sonneratia alba juice 20% and agar flour 30%. Hedonic test results of taste (4.85), colour (4.62), scent (4.67), and texture (4.68).

Physical Characteristics of Lip Cream Preparations with Natural Coloring Beetroot Extract (Beta Vulgaris L.)

Introduction: Cosmetics are a primary need for women to help them appear more attractive, one of the lip coloring cosmetics that is currently in great demand among consumers is lip cream. Lip cream is a liquid lipstick preparation that can moisturize the lips for a long time compared to solid form and produces a more even color on the lips. Lip cream coloring ingredients can be obtained from synthetic dyes and natural dyes. The coloring (pigment) found in red beets is betalain which can be used as an antioxidantMethods: The research method is experimental. This research was carried out to formulate beetroot (Beta vulgaris L.) extract as a natural coloring for lip cream preparations. The independent variable in this research is beetroot (Beta vulgaris L.) extract as a natural coloring and the dependent variable is the physical characteristics of lip cream including organoleptic (shape, color and odor), pH, homogeneity and spread ability. Data analysis is descriptive.Results: The results of this research show that the lip cream preparation has the characteristics of being in a semi-solid form, with a purplish red color, and a distinctive rose smell. The color and smell did not change until day 7. The pH test showed a pH of 3.39 on day 1 and 5.49 on day 7. The homogeneity test showed it was homogeneous until day 7. The spreadability test showed that it could be spread with an average spreadability of 5 cm.Conclusion: This research shows that the lip cream color is dark or thick red in the preparation, organoleptic test, pH test, spreadability is in accordance with the desired design.

Characteristics Of Moromi Sweet Sauce And The Study Of Its Activity On Protein, Sugar And Viscosity Levels

The aim of this research was to determine the effect of moromi fermentation on soluble protein content, sugar content and viscosity, with varying salt treatments for 28 days. as well as organoleptic tests. The research design used a completely randomized design (CRD) consisting of 4 treatments and 6 replications. The treatment included fermenting black soybeans by A sojae (Koji) then soaking them in 1000 ml of water with the addition of 0%, 10%, 20% and 30% salt for 28 days (moromi). The parameters analyzed are protein content, sugar content and viscosity and organoleptic tests include color, aroma and taste. The research results showed that the highest protein content was found in the K1 treatment at 1.522%, the sugar content in K1 was 41.227% and the viscosity in K3 was 33.603%. Meanwhile, in terms of organoleptic color, aroma and taste, the panelists liked the product.

UTILIZATION RED DRAGON FRUIT PEEL (HYLOCEREUS POLYRHIZUS) ETHANOL EXTRACT IN ORAL THIN FILM STRIP AS A MOUTH FRESHENER

Objective: The aim of this study was to formulate an oral thin film strip (OTFS) contained the red dragon fruit peel (RDFP) ethanol extract (Hylocereus polyrhizus) and evaluate the characteristic, stability and antibacterial activity against Streptococcus mutans (S. mutans). Methods: The film was made using the solvent casting method by adding a variety of concentration ethanol extract of red dragon fruit peel (5%, 10%, and 15%). The films were evaluated in organoleptic test, weight, thickness, pH, disintegration time, folding endurance, stability test and antibacterial activity. Results: The results showed that the film provided a distinctive color, aroma, and taste of the extract. The result of film evaluation had weight between 0.07-0.21 g, thickness between 0.10-0.20 mm, pH between 5.70-5.99, disintegration time between 34.99-49.13 s, and folding endurance between 321.00-812.83 times. The films were stable for 2 mo at a variety storage temperature (4±2 ℃, 28±2 ℃, and 40±2 ℃). The films showed antibacterial activity for 5%, 10% and 15% with the diameter of inhibition 8.5 mm, 10.8 mm, and 12.9 mm, respectively. Conclusion: Ethanol extract of RDFP can be utilized as a mouth freshener film that is stable for 2 mo and has antibacterial activity against S. mutans.

Okara Yogurt Formulation as Functional Food to Prevent Stunting

Okara is the waste produced during soybean tofu production. To reduce okara waste, it is converted into functional food. Okara yogurt is formulated as a functional food to prevent stunting. The problem in this study is how the okara yogurt formulation can produce protein levels, fat levels, carbohydrate levels, water levels, ash levels, and acidity for the nutritional fulfilment of stunting, how the lactic acid bacterial population in okara yoghurt, and how organoleptic testing of okara yogurt products. This study uses RAL with 6 treatments and 3 repetitions. The data was analyzed statistically using analysis of variance (ANOVA) and continued with the tukey test. Organoleptic tests on selected formulas are Y5 color with value (3.47), Y3 texture with value (3.50), Y3 aroma with value (3.50), Y3 taste with value (3.67) and Y5 liking with value (3.67) per 100 grams. In making okara yogurt, it is recommended to use the selected formula, namely Y3

FORMULASI SEDIAAN HAIR TONIC EKSTRAK ETANOL DAUN TEH HIJAU (Camellia sinensis L.) SEBAGAI PENUMBUH RAMBUT TERHADAP KELINCI JANTAN (Oryctolagus cuniculus)

Background: hair loss is less or more hair than normal, with or without visible thinning. Green tea leaf minoxidil, whixh contains flavonoid compounds that may prevent hair loss, can be used to treat hair loss. Objective: this study aims to confirm whether green tea leaf ethanol extract can be used as a hair restorer that meets the requidments of physical stability, and to investigate the efficacy of green tea leaf extract hair restorer compared with minoxidil on hair growth purpose. Methods: This study used an experimental method that was macerated using 96% ethanol as a solvent. The formula was made into 3 concentrations, namely 2.5%; 5%; 7.5% compared with the drug minoxidil as a positive control. The three formulas were first evaluated to meet the requirements for hair tonic stability, then the hair effectiveness test was carried out with the test animal being a male rabbit. Results: the group that had the highest effectiveness on hair growth in rabbits was minoxidil which had an average value on the 7th, 14th and 21st days of 4.9 ; 6.3 ; 7.9 followed by the third formula which has a concentration of 7.5% as much as 4.5; 5.2 ; 6.5. While the negative control which was only applied with a hair tonic base only had hair growth 1,4; 1,9 ; 2,3. Conclusion: The preparation of hair tonic formula 1 to formula 3 met the requirements for physical stability, namely, pH test, viscosity test and organoleptic test. The preparation of hair tonic ethanol extract of green tea leaves (Camellia sinensis L.) showed that the 7.5% concentration was more effective in accelerating hair growth compared to formulas 1 and 2, and also showed that the 7.5% concentration had almost the same effectiveness as minoxidil (positive control).

The Impact of Ambon Banana (Musa Accuminata Colla) Puree Addition to Banana Bread Making on Physical Quality and Consumer Acceptance

The objective of this study was to analyze the impact of the addition of ambon banana puree in banana bread on physical quality and consumer acceptance. The method used was an experimental method with three types of treatments, namely banana bread adding 25%, 50%, and 75% ambon banana puree, conducted at the Pastry & Bakery Laboratory of Culinary Art Education, State University of Jakarta. The validity test was conducted using the organoleptic test to five lecturers of Culinary Art Education, State University of Jakarta, consisting of four external aspects and eight internal aspects, showing that banana bread adding 25% and 50% ambon banana puree excelled in various aspects. The physical quality test was conducted by measuring the volume of each product for three repetitions. The test results using the ANOVA test showed that there was no impact of the addition of banana puree on the quality of bread volume. The consumer acceptance test was conducted using the Friedman test, and data collection was done using the hedonic test for 30 panelists. The Friedman test results showed that there was an impact of the addition of ambon banana puree in banana bread on consumer acceptance in the aspects of volume, skin color, bread crust, skin characteristics, crumb color, crumb pores, crumb texture, and chewing quality. Furthermore, the results of Tuckey's test showed that banana bread adding 25% ambon banana puree was most preferred in terms of volume and chewing quality, banana bread adding 25% and 50% ambon banana puree was most preferred in terms of bread crust color, bread crust thickness, bread crust characteristics, crumb color, crumb pores, and crumb texture. Based on the results of this study, it is recommended that banana bread add 50% of banana puree products for further utilization of banana ambon.

Tuna, Moringa And Tempe As A High Energy, High Protein Gimbap Bite For Pregnant Women With Chronic Energy Deficiency

The problem with nutrition that occurs in mothers pregnant is Chronic Energy Deficiency (KEK). Intake of energy and protein in the mother pregnant classified low below 70% figure adequacy amounting to 52.6% and 52.2%. Treatment to overcome Chronic Energy Deficiency in Pregnant Women by giving additions food made from local tuna, moringa, and tempeh. Obtain formulation tuna , moringa and tempeh as gimbap bite for pregnant women with chronic energy deficiency. This study used type study experiment with design study design random complete (RAL) with treatment formulation of tuna, moringa and tempeh . Experiments carried out consist of three levels of treatment (50:30:20), (45:25:30), and (40:20:40). Amino Acid score was more than 100 and the NPU and VC values were ?70. Data on organoleptic properties were collected by organoleptic test using hedonic method and statistically analyzed using Friedman at the 95% confidence level (p=0,05). Gimbap tuna, moringa, and tempeh in 100 grams own content energy 190.4-192,6 kcal , protein 6.9-7.1 grams, fat 6.1-6.4 grams and carbohydrates 27.2-27,4 grams. Gimbap tuna, moringa, and tempeh were not difference significant color, aroma, taste, and texture (p>0,05). Gimbap with the proportion of tuna 45: Moringa 25: tempeh 35 contains 370,7 kcal , 13.4 grams of protein, 12.3 grams of fat, and 51.9 grams of carbohydrates meets 15,2% of the needs for energy and 21,9% of maternal protein requirements for pregnant women .

Aktivitas Antioksidan, Karakteristik Kimia, dan Sensori Fruit Leather Buah Jambu Biji Merah dan Naga Merah

<em>Fruit leather</em><em> is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather. A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN<sub>1</sub> (100%: 0%), JN<sub>2</sub> (90%: 10%), JN<sub>3</sub> (80%: 20%), JN<sub>4</sub> (70%: 30%), and JN<sub>5</sub>(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research. The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test. The best fruit leather was JN<sub>3</sub> (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity. The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.</em>

Pemanfaatan Sari Buah Tomi-Tomi (Flacourtia inermis Roxb) sebagai Flavoring Agent dalam Pembuatan Minuman Isotonik Air Kelapa

<em>This study aims to study the chemical and organoleptic characteristics of an isotonic drink of aged coconut water with the addition of tomi-tomi fruit juice as a flavoring agent. This study was designed using a single factor Completely Randomized Design (CRD) with 4 treatment levels, ratios of old coconut water and tomi-tomi fruit juice, namely 90%:10%, 80%:20%, 70%:30%, and 60%:40 %. Parameters analyzed included: total phenol, total dissolved solids, pH and organoleptic tests including hedonic and hedonic quality tests (taste, aroma, color, turbidity, overall acceptability). The results showed that the higher the ratio of tomi-tomi juice added, the total phenol of isotonic coconut water drink increased, but the total dissolved solids and pH decreased. The use of tomi-tomi fruit juice 80%:20% is the best flavoring agent because it produces an isotonic drink flavor that is preferred by panelists compared to other treatments, with a total phenol content of 2.92 mg gallic acid/100 mL, total dissolved solids of 16.03° Brix, and a pH of 4.21.</em>

Correlation and regression models of rice bran to predict chemical composition with organoleptic tests

The goals of this research were to find the relationship between the chemical and the organoleptic quality of rice bran in the city and district of Malang and to create a model for estimating the nutrient content of rice bran based on its organoleptic value. This study used a completely randomized design with 14 treatments and 5 replications. The treatment in this research was the rice bran sampling area while the replication was based on the respondent. Data analysis using regression analysis and correlation. The observed variables included color, texture, and odor as well as the correlation between chemical quality and organoleptic tests of rice bran. The results obtained in this research were that there is a strong relationship between chemical quality and chemical quality with a correlation coefficient of 0.028 – 0. 825 and a coefficient of determination of 0.002-0.728. The best estimation model for the relationship between protein content and texture is with the regression equationY = 1.358x + 5.144. The chemical quality of rice bran (nutrient content) of rice bran in the city and district of Malang can be estimated by its organoleptic quality. The best organolaptic and chemical quality of rice bran in Malang city and district is rice bran from Klojen district. Estimation of chemical quality in the form of nutrient content of rice bran can be done by organolaptic testing

Formulation, characterization, and antibacterial testing of cream supplemented with Aloe vera (Aloe vera L.) gel and Nutgrass (Cyperus rotundus L.) rhizome ethanol extract

Various brands and forms offer a wide array of cream-based cosmetic products. However, only some of these products meet safety specifications. <em>Aloe vera</em> and nutgrass, two plants rich in bioactive compounds, possess anti-inflammatory, soothing, and antibacterial properties, making them ideal for health-safe cosmetic formulations. This research was conducted to develop antibacterial cream formulations incorporating these natural additives. The study focused on quality, organoleptic testing, and the formulated cream's antibacterial assessment. The research methodology encompassed several key processes: preparation of <em>Aloe vera</em> gel and nutgrass rhizome ethanol extract, formulation of the cream, quality testing by SNI 16-6069-1999 standards, organoleptic testing as per SNI 01-2346-2006, and antibacterial activity testing using <em>Staphylococcus aureus</em> ATCC 25923 and <em>Escherichia coli</em> ATCC 25922 bacterial strains. Results indicated that the cream formula enriched with <em>Aloe vera</em> gel and nutgrass rhizome ethanol extract meets the standards for skin-lightening creams and exhibits significant antibacterial capabilities. Furthermore, it was observed that the antibacterial effectiveness of the cream increases with the concentration of the nutgrass rhizome ethanol extract. These findings highlight the potential for integrating natural ingredients into modern cosmetic formulations, providing therapeutic and aesthetic benefits. This approach not only ensures compliance with safety standards but also leverages the natural properties of <em>Aloe vera</em> and nutgrass to enhance the product's functionality in skin care applications

Preparation and Phytochemical Analysis of Polyherbal Tea Bag

Abstract: Herb blooms, leaves, seeds, roots, or dried fruit that aren't from the Camellia sinensis tea plant are referred to as herbal tea. Lemongrass, cinnamon, hibiscus, and butterfly pea (Clitoria ternatea) are a few plants that can be used to make herbal teas. The butterfly pea is traditionally used as a culinary coloring to give food its blue color and as an eye medication, brain boosting. As antioxidants, antibacterial, anti-inflammatory, antidiabetic, anti-cancer, and immunomodulatory agents, butterfly pea and hibiscus are beneficial and reduce blood pressure. In order to improve the quality of the herbal tea, it is necessary to dry the tea utilizing sunshine throughout the producing process. Organoleptic tests are used to conduct the analysis (color, taste, and scent).

Pemanfaatan Biji Nangka dan Biji Kluwih Sebagai Pendukung Produk Pound Cake

Cake is favored by people from all walks of life, due to its dominant sweet flavor and soft texture. Efforts to develop pastry products can be made by modifying processed pastry products made from wheat flour. One of them is in making cakes with the substitution of jackfruit seed flour and kluwih seed flour. Assess and develop cake products by utilizing jackfruit seed flour and kluwih seed flour into quality cake products. To achieve these goals, a good research and development method is needed. This Product Research and Development method is the Analysis, Design, Develop or Production, Implementation or Delivery, and Evaluation model and organoleptic test by creating new innovations in the world of pastiseri. The author found 3 different recipe formulations in this study. The author applied with 100% wheat flour substitution, then 50% wheat flour substitution combined with 50% substitution of jackfruit seed flour and kluwih seeds, and with 100% substitution of jackfruit seed flour and kuluwih seeds. The composition of the cake making formula with supporting ingredients of jackfruit seed flour and kluwih seed flour as much as 50% of the ratio has changed which is acceptable to the general public. Modifications to butter cake whose main ingredient is 50% wheat flour and 50% jackfruit seed flour and kluwih seed flour are still acceptable and become new cake innovations in the world of pastiseri.

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU ORGANOLEPTIK SOSIS ANALOG JAMUR TIRAM

The research aims to evaluate the influence of the addition of moringa flour on analog mushroom sausages on organoleptic quality or consumer preferences. The research used a Completely Random Design of four treatments with five repetitions.The treatment of the research was P0 (100% oyster mushroom), P1(100% oyster mushroom and 2% moringa flour), P2 (100% oyster mushroom and 4% moringa flour ) and P3 (100% oyster mushroom and 6% moringa flour). The observed variables are the taste, flavour, texture and color of the analog sausage using organoleptic tests. Data analyzed with Anava, when there is a difference between subsequent treatments in the trial using the LSD test at a rate of 5%. The results of the research showed a very significant effect on all treatments. P0 treatment yields the highest value in all treatments compared to other treatments.

The Substitution of Purslane Weed (Portulaca oleracea L.) Flour and Glucomannan Powder on Organoleptic and Proximate Test of Instant Noodles

Instant noodles are a food product that the public highly favors because of their diverse taste, easy presentation, and economical price. Instant noodles cannot be considered whole food because they do not meet the needs of balanced nutrition for the body. Purslane flour (Portulaca oleracea L.) contains macronutrients and micronutrients in the form of carbohydrates, protein, dopamine, potassium salts, tannins, saponins, vitamin A (β-carotene), Vitamin B, Vitamin C, nicotinic acid and natural antioxidants related to fatty acids omega 3 by 44.29%. This study contributed to compare the effectiveness of the substitution of Purslane flour and glucomannan powder on organoleptic test instant noodles. This study was an experiment with a completely randomized design of two-factorial with six treatments including the formulation of purslane flour 25%, 30%, and 35%, while glucomannan formulation of 5%, 10%, 15% with two temperature treatments, 50 °C, and 60 °C. We conducted an organoleptic test with statistical analysis t-test and descriptive. The substitution of purslane flour and glucomannan in instant noodles gave the best organoleptic characteristics in the K2S2 treatment (the formulation of 60% wheat flour, 30% purslane flour, and 10% glucomannan at a drying temperature of 60 °C) with proximate analysis content of 12.26% moisture, 5.53% ash, 5.13% fat, 13.91% protein, and 63.14% carbohydrates.

PROCESSING CHARACTERISTICS OF VANAME SHRIMP (Litopenaeus vannamei) PEELED FROZEN RAW Peeled Tail On (PTO)

Shrimp is one of the aquaculture products that contributes greatly to the country's foreign exchange. Vaname shrimp can be used as processed products, one of which is frozen raw peeled shrimp products. The purpose of this study is to determine the characteristics of the Peeled Tail On (PTO) frozen raw peeled shrimp processing process consisting of processing process flows, quality testing, application of temperature, yield, labor productivity, application of basic feasibility, and waste management. Primary data collection is carried out by participating in the production process, observation and conducting interviews with employees. While secondary data is obtained from company archives/documentation. The processing of PTO vaname shrimp goes through 23 stages of the process starting from receiving raw materials to loading. The results of organoleptic quality tests of raw materials and sensory tests of the final product show values between 8-9. Microbiological quality tests on raw materials and products have met the standards. Chemical quality tests on raw materials have met the specified standards. The application of temperature during the process has met the processing temperature standards in the company. The yield and productivity of the workforce have met the company's standards. Sanitation and hygiene have been implemented well, as evidenced by the certificates of Sanitation Standard Operating Procedures (SSOP), Good Manufacturing Practices (GMP), and feasibility of processing. Solid waste in the form of head and skin waste is processed into flour. The resulting liquid waste is treated at the WWTP (Wastewater Treatment Plant).