• 농업과학연구
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• 제44권1호
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• pp.123-132
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• 2017

Nowadays, many people suffer from stress because of their jobs, studies, traffic, etc. Daily stress may cause many diseases (Garrett, 1991). One of the methods for reducing stress is experiencing a natural environment (Frumkin, 2001). Cibodas botanical garden (CBG) is one of the most famous travel destinations in Bogor, Indonesia. CBG has the potential for tourism activities. However, an economic assessment is required to verify their sustainability. The research objectives of this study were to identify the characteristics of tourism utilization in CBG, to analyze the economic tourism value of CBG, and to measure the effectiveness of traveling to a natural environment for reducing stress. The research method used was the survey. This study used three data analysis methods: (1) descriptive analysis which was used to identify the characteristics of tourists, (2) travel cost method (TCM), and (3) contingent valuation method (CVM). Results showed some differences in the characteristics of foreign and domestic tourists respondents in age, educational background, income level, number of dependents, and the frequency of their visits. CBG has a high economic value, amounting to IDR (Indonesian Rupiah) 5,508,932,605,405 or approximately USD (United State Dollar) 413,000,000. WTP (Willingness to Pay) of domestic tourist respondents was IDR 29,702 or USD 2.2 per visit, while the value of foreign tourist respondents reached IDR 39,700 or USD 2.9 per visit. Respondents found it preferable to pay more for tickets (WTP value) than to buy medication to reduce their stress.

• 한국식품영양학회지
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• 제30권5호
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• pp.908-915
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• 2017

This study was performed to determine the effects of different processing methods (AD: drying at $50^{\circ}C$ for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.88-88
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• 2019

Antioxidants are involved in the defense mechanism against the attack of free radicals. This study was carried out to determine the antioxidant activity of new variety of Glycyrrhiza cultivar radix, Wongam and Sinwongam. Dissolved freeze dried Wongam and Sinwongam extracts were filtered by $0.2{\mu}m$ filter and serially diluted at the concentrations of $10{\mu}g/mL$, $50{\mu}g/mL$, $100{\mu}g/mL$, $500{\mu}g/mL$, and $1000{\mu}g/mL$. The antioxidant potential was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, ABTS (2,2-azino-bis (3-rthylbenzthiazoline-6-sulfonic acid) diammonium salt) radical cation decolorization assay, nitrite radical scavenging assay, and ferric reducing antioxidant power (FRAP) assay. DPPH radical scavenging activities (i.e. the highest value $50.9{\pm}0.8%$ by Wongam and $82.6{\pm}1.1%$ by Sinwongam), ABTS radical scavenging activities (i.e. the highest value $88.1{\pm}1.8%$ by Wongam and $98.6{\pm}0.1%$ by Sinwongam), and nitrite radical scavenging activities (i.e. the highest value $87.3{\pm}1.6%$ by Wongam and $89.8{\pm}0.8%$ by Sinwongam) increased in a dose-dependent manner. In addition, ferric reducing power activities also increased in a dose-dependent manner. The FRAP value of Wongam and Sinwongam extracts were $0.72{\pm}0.03$ and $0.99{\pm}0.06$ compared to ascorbic acid, as a positive control, was $1.32{\pm}0.02$. These results suggested that Wongam and Sinwongam have beneficial effects as a potent antioxidant.

• KSBB Journal
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• 제28권2호
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• pp.65-73
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• 2013

This study aimed to investigate the enzymatic hydrolysis of mannitol using Viscozyme$^{(R)}$ L, Celluclast$^{(R)}$ 1.5 L, Saczyme$^{(R)}$, Novozym$^{(R)}$, Fungamyl$^{(R)}$ 800 L, Driselase$^{(R)}$ Basidiomycetes sp., and Alginate Lyase, and to optimize of reaction conditions for production of reducing sugar. Response surface methodology (RSM) based on central composite rotatable design was used to study effects of the independent variables such as enzyme (1-9% v/w), reaction time (10-30 h), pH (3.0-7.0) and reaction temperature ($30-70^{\circ}C$) on production of reducing sugar from mannitol. The coefficient of determination ($R^2$) of $Y_1$ (yield of reducing sugar by Viscozyme$^{(R)}$ L) and $Y_3$ (yield of reducing sugar by Saczyme$^{(R)}$) for the dependent variable regression equation was analyzed as 0.985 and 0.814. And the p-value of $Y_1$ and $Y_3$ showing 0.000 and 0.001 within 1% (p < 0.01), respectively, was very significant. The optimum conditions for production of reducing sugar with Viscozyme$^{(R)}$ L were 9.0 % (v/w) amount of enzyme, 30.0 hours of reaction time, pH 4.5 and $30.0^{\circ}C$ of reaction temperature, and those with Saczyme$^{(R)}$ were 9.0% (v/w) of amount of enzyme dosage, 30.0 h of reaction time, pH 7.0 and $30.0^{\circ}C$ of reaction temperature, consequently, the predicted reducing sugar yields were 22.5 and 27.9 mg/g-mannitol, respectively.

• 한국약용작물학회지
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• 제18권4호
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• pp.217-223
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• 2010

In this study, we investigated antioxidant capacity and determined the phenolic and flavonoid contents using each of various solvent conditions from fermented Rhus verniciflua stem bark (F-RVS). Each extracts displayed markedly similar content of extraction yield. However, M80 extract showed a significantly higher antioxidant activity in comparison to other extract investigated. M80 exhibited strong DPPH radical scavenging activity with $RC_{50}$ value of $10.5{\pm}1.4{\mu}g/m{\ell}$, reducing power value 1.04 Abs (concentration of 1 mg/$m{\ell}$), and anti-lipid peroxidation activity value of 94.6% (concentration of 10 mg/$m{\ell}$). M80 extract showed the high content of total phenolic (319.7 mg GAE/$m{\ell}$ extract) and total flavonoid (111.6 mg QE/$m{\ell}$ extract). Phenolic and flavonoid compounds showed significant relationship in DPPH radical scavenging ($R^2$=0.911 and 0.912, each extract) and reducing power ($R^2$=0.903 and 0.837, each extract) from fermented R. verniciflua stem bark. However, antilipid peroxidation activity ($R^2$=0.589 and 0.441, each extract) was not significant like DPPH radical scavenging and reducing power. Therefor the result indicated that the potential antioxidant activities and functional values were ovserved significantly at M80 solvent condition from the fermented R. verniciflua stem bark.

• 한국식품과학회지
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• 제39권3호
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• pp.266-271
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• 2007

팽화미분 첨가량을 0, 25, 50 및 75%(w/w)로 하여 제조한 탁주의 pH, 산도, 색도, 환원당, 총당, 알코올 함량 그리고 관능 성질 변화를 조사하였다. 발효 1일에는 pH가 급격히 저하된 후 5일 까지 서서히 증가하였다. 하지만 6일 이후부터는 모든 시료의 pH가 감소하는 경향을 보였는데 팽화미분 함량이 낮을수록 빨리 감소되어 0%에서 가장 낮았다(p<0.05). 산도는 발효가 진행될수록 모든 시료에서 빨리 증가 하였고 6일 이후부터는 0%가 급격히 증가하였다(p<0.05). L값은 모든 시료에서 발효 1일에 급격히 상승하였고 발효기간이 경과함에 따라 감소하는 경향을 보였다. 동일한 발효일에는 75%에서 L값이 항상 낮았다. 하지만 적색도는 0, 3과 10일을 제외하면 75%가 항상 높았다(p<0.05). 환원당은 발효 3일까지는 급격한 감소를 보인 후 차이를 나타내지 않았다(p<0.05). 동일한 발효일에는 75%가 높은 경향을 보였다. 총당은 발효 2일에 급격히 감소하였고 동일한 시료에서는 3일 이후부터 차이가 없거나 약간 감소하였다. 발효 4일을 제외한 동일 발효일에는 75%가 다른 시료보다 높거나 같아서 환원당과 유사하였다(p<0.05). 알코올은 발효 2일까지 급격히 증가하였고 6일에 13.0-16.4%(v/v)로 가장 높은 값을 보였다. 팽화미분 첨가량이 증가할수록 알코올 함량도 항상 높았고 발효도 빨리 진행되었다(p<0.05). 관능검사는 팽화미분을 첨가하지 않은 시료와 팽화미분을 25, 50 또는 75% 첨가한 시료간의 유의적인 차이가 없었다.

• 한국의료질향상학회지
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• 제19권2호
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• pp.68-80
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• 2013

Background: This study investigates improvements in non-value-added nursing activities in clinical work, in order to improve the efficiency and quality of nursing activities. Methods: The study was performed as a quality improvement project at a tertiary general hospital. The nursing activities that needed improvements were categories into admission care, discharge care, supply management, diagnostic work-up related activities, and others. The nursing time and frequency of non-value-added activities were compared across nine nursing units before and after implementation of the quality improvement program. Post-implementation patient and nurse satisfaction were subsequently analyzed. Result: Post-implementation, the time spent on non-value-added nursing activities was reduced and patients and nurses were satisfied with the improvements. Discussion: Reducing non-value-added activities in nursing can increase the work efficiency and ensure time for patient care, thus improving the quality of nursing care. For further study, accurate surveys on nursing activities based on nursing time are required.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2005년도 ICCAS
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• pp.1387-1390
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• 2005

Recently, foreign utilities emphasize the importance of the value-added services based on Information Technology(IT) as one of the strategic technologies for establishing a new power system in the future digital society. They develop many different types of the value-added services and apply the systems for customer. In domestic case, the data from the Automatic Meter Reading (AMR) System is used only for calculating the tariffs. Data from the AMR system can be strategic assets for utilities to provide the value-added services for customer. Development of the value-added services for utilities and customer needs processing and managing the AMR data. In this paper, the energy consulting service, which is adequate to new power system environment, is suggested for development of the value-added services. The application of the suggested service will bring the effect of reducing the monthly bill for customer. Also the service will give not only the effective demand side management(DSM) and load control, but also reduction of the investment for utilities.

• Journal of Ginseng Research
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• 제38권2호
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• pp.146-153
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• 2014

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

• 동아시아식생활학회지
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• 제23권1호
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.