Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef

Utama, Dicky Tri,Lee, Chang Woo,Park, Yeon Soo,Jang, Aera,Lee, Sung Ki Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.9

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Utama, Dicky Tri,Lee, Seung Gyu,Baek, Ki Ho,Jang, Aera,Pak, Jae In,Lee, Sung Ki Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.8

Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$. The samples were then stored for 4 weeks at $5^{\circ}C{\pm}0.5^{\circ}C$ under vacuum and compared with the control (0.1 MPa). Results: HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion: HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

Development of UML Tool using WPF Framework and Forced-Directionality Graph Algorithm

Utama, Ahmad Zulfiana,Jang, Duk-Sung Korea Multimedia Society 2019 멀티미디어학회논문지 Vol.22 No.6

This research implemented grammatical rules for relationship extraction from class diagram candidate. The problem statement is generated by our algorithm to yield class diagram and candidate relationship candidates. The relationships of class diagrams are extracted automatically from the problem statement by using Natural Language Processing (NLP). The extraction used the grammatical rules that obtained from various sources and translated into our algorithm. The performance evaluation of the extraction algorithm used ATM problem statements. The application captures the problem statement and draws automatically the relations of class diagrams using Forced-Directionality Graph algorithm. The performance evaluations show refining methods for class diagram and relationships extraction improve recall score.

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

Utama, Dicky Tri,Kim, Yeong Jong,Jeong, Hae Seong,Kim, Juntae,Barido, Farouq Heidar,Lee, Sung Ki Asian Australasian Association of Animal Productio 2020 Animal Bioscience Vol.33 No.1

Objective: The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods: A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2℃±1℃, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging. Results: Regardless of the aging period, aging increased the lightness (p<0.05), redness (p<0.05) and yellowness (p<0.05) at initial blooming (90 min after slicing) and the overall acceptance (p<0.05). No further tenderization effect was found after 20 days of aging, but aging for 50 days significantly increased the lipid oxidation (p<0.05). The generation of aroma volatiles in the roast steak from aged samples was higher (p<0.05) than that of non-aged samples. No significant effect of age at slaughter was found on the color, pH, water-holding capacity, cooking loss, shear force value, bacterial counts, volatile basic nitrogen, consumer acceptance, lipid oxidation, fatty acid composition or aroma volatiles. Conclusion: The quality of dry-aged beef obtained from cull Hanwoo cows slaughtered at either 60 or 80 months old with similar quality grade was comparable and extending dry aging for more than 40 days is not recommended considering the costs and further lipid oxidation.

Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

Utama, Dicky Tri,Lee, Seung Gyu,Baek, Ki Ho,Kim, Hye-Kyung,Cho, Chang-Yeon,Lee, Cheol-Koo,Lee, Sung Ki Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.1

This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar conditions. A total of 16 roosters were randomly sampled and slaughtered at the age of 12 mon. The breast and thigh meats were stored aerobically for 10 d at 4℃. Although thigh meat had higher antioxidant enzyme activity, it was more susceptible to lipid oxidation and released more iron during storage than breast meat. Aerobic refrigerated storage for 10 d significantly decreased the activity of antioxidant enzymes and increased the amount of free iron and malondialdehyde. The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were negatively correlated with lipid oxidation, whereas that of catalase was not. The amount of free iron was positively associated with lipid oxidation. We concluded that chicken line did not affect strongly on antioxidant enzyme activity and lipid oxidation in breast meat of KNC. However, the thigh meat of Hwangbong and Hyunin black had higher SOD and GSH-Px activity, respectively, and lower malondialdehyde contents than that of other chickens. SOD, GSH-Px and free iron play significant roles in meat lipid oxidation during refrigerated storage.

Markerless Behavior Monitoring System for Diagnosis Support of Developmental Disorder Symptoms in Children

Prasetia Utama Putra,Keisuke Shima,Sayaka Hotchi,Koji Shimatani 제어로봇시스템학회 2021 제어로봇시스템학회 국제학술대회 논문집 Vol.2021 No.10

This study presents a markerless behavior evaluation system employing multiple RGB cameras and Kinect V2 sensors to assists clinicians in identifying disorder symptoms in children. The system utilizes OpenPTrack with Kinect sensors to track children’s and toys’ positions and records their activity using RGB cameras. Children’s activity was estimated by computing the distance between them and the toys. Children’s behavior was modeled with a Petri net, and four features were extracted from the model. We conducted preliminary experiments with four typical and three ASD disorder children. The experimental results demonstrated that the frequency of changing activity and playing alone was more informative than the others to distinguish ASD children from the typical ones.

Development of Dye Natural Batik Based on Fiber Coconut Waste and Leaf Avocado through Extraction Method in Supporting Green Business

Agung UTAMA,Anita MUSTIKASARI,Nur KHOLIFAH Korea Distribution Science Association 2024 Asian journal of business environment Vol.14 No.1

Purpose: The development of natural batik dyes based on a combination of coconut fiber waste and avocado leaves using the extraction method is important to support the green economy and reduce chemical waste in Indonesia. Research design, data and methodology: The research explores the use of coconut fiber and avocado leaf waste extraction as a natural batik dye and conducts market testing to assess consumer satisfaction. Results: Indonesian batik exports are growing, but synthetic dye practices are causing a decline in demand. To address this, natural dyes are being explored, including coconut fiber waste and avocado leaf waste. Conclusion: Test results from washing at 40 degrees Celsius in terms of color changes and color staining, from sweat in terms of changes in acid color and changes in base color, to sunlight in terms of color fastness value, to heat to iron in terms of color change and color staining shows a value of 3-4 (quite good) and 4-5 (good), meaning that coconut fiber and avocado leaves waste can be used as natural batik dye.

Impulse Buying: The Influence of Impulse Buying Tendency, Urge to Buy and Gender on Impulse Buying of the Retail Customers

Agung UTAMA,Hunik Sri Runing SAWITRI,Budi HARYANTO,Lilik WAHYUDI 한국유통과학회 2021 유통과학연구 Vol.19 No.7

Purpose: The main purpose of this research is to examine the effect of impulse buying tendencies toward impulse buying, which is mediated by an urge to buy and moderated by the gender of the retail customers. Research design, data and methodology: This study uses a survey design. The sample consisted of several mall customers in Yogyakarta. Purposive sampling was used as the sampling technique. Data collection was carried out in two ways, distributing questionnaires online and directly giving questionnaires to mall customers. Results: The results of data analysis using structural equation modeling show that: 1). Impulse buying tendencies have a positive and significant effect on the urge to buy and impulse buying, 2). The effect of impulse buying tendencies on impulse buying were mediated by an urge to buy and moderated by gender. Conclusions: Theoretical implications of this research strengthen the concept/theory concerning the relationship of the impulse buying tendencies, urge to buy and impulse buying. The results of the study have some managerial implications. It can be used to reference retail store business in increasing the volume of retail customers purchases through impulse buying. The retail businesses can increase impulse buying which will trigger impulsive purchases and the company s sales and profitability

The Role of Website Quality, Positive Emotion and Personalized Advertising in Triggering Impulse Buying Behavior: A Study of Online Retailer in Indonesia

Agung UTAMA,Hunik Sri Runing SAWITRI,Budhi HARYANTO,Lilik WAHYUDI 한국유통과학회 2024 유통과학연구 Vol.22 No.2

Purpose: The primary objective of this study is to investigate the impact of website quality on impulse buying of the online retailer, which is mediated by positive emotion and moderated by personalized advertising. Research design, data and methodology: The present study used a survey methodology conducted on many user's smartphones. The sample in this study included 409 college students in Indonesia. Purposive sampling was used as the sampling technique. Data was collected by distributing questionnaires to many respondents through the Google Documents online survey. Results: The findings derived from the application of structural equation modelling for data analysis show that 1). Website quality affects impulse buying and positive emotion, and 2). The impact of website quality on impulse buying was mediated by positive emotion and moderated by personalized advertising. Conclusions: The findings presented in this study has significant theoretical implications that contribute to the existing concept on the relationship between website quality, positive emotion, personalized advertising and impulse buying. The findings of the research possess managerial implications. It can be used can as a reference in determining website quality and the appropriate personalized advertising that increases online impulse buying at online retailer In Indonesia.

Development of Dye Natural Batik Based on Fiber Coconut Waste and Leaf Avocado through Extraction Method in Supporting Green Business

Agung UTAMA,Anita MUSTIKASARI,Nur KHOLIFAH 한국유통과학회 2024 Asian Journal of Business Environment (AJBE) Vol.14 No.1

Purpose: The development of natural batik dyes based on a combination of coconut fiber waste and avocado leaves using the extraction method is important to support the green economy and reduce chemical waste in Indonesia. Research design, data and methodology: The research explores the use of coconut fiber and avocado leaf waste extraction as a natural batik dye and conducts market testing to assess consumer satisfaction. Results: Indonesian batik exports are growing, but synthetic dye practices are causing a decline in demand. To address this, natural dyes are being explored, including coconut fiber waste and avocado leaf waste. Conclusion: Test results from washing at 40 degrees Celsius in terms of color changes and color staining, from sweat in terms of changes in acid color and changes in base color, to sunlight in terms of color fastness value, to heat to iron in terms of color change and color staining shows a value of 3- 4 (quite good) and 4-5 (good), meaning that coconut fiber and avocado leaves waste can be used as natural batik dye.