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All Journal Jurnal Kesehatan Gigi Journal of Tropical AgriFood VCD (Journal of Visual Communication Design)
Natanael, Christian
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Agriculture, Biological Sciences & Forestry Arts Dentistry Social Sciences

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ANALYSIS OF HUMOR LANGUAGE IN “NGENEST THE MOVIE” COMEDY SCENE Natanael, Christian; Annita, Annita
VCD (Journal of Visual Communication Design) Vol. 7 No. 1 (2022): Journal of Visual Communication Design VCD
Publisher : Universitas Ciputra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/vcd.v7i1.2902

Abstract

Humor language is verbal humor created through words, the meaning of words, and jargon. Directors use language humor to build comedy scenes, introduce the characters, or give the impression of a scene. However, sometimes, excessive techniques will be insufficient for the scene itself. Therefore, this study aims to find how language humor in comedy scenes in a film is overused and eventually dries the comedy. Research material was selected from a comedy movie entitled "Ngenest," produced in 2015, directed by Ernest Prakasa, who has a comical background and often uses comedic techniques in his films. The research method chosen is qualitative, with content analysis to identify the value of integrated humor and scenes in the movie "Ngenest.” Keywords: humor, humor language, scene, comedy
The Effect Of Mouthwashes On Color Change In Universal Composite Resin Pratiwi, Deviyanti; Natanael, Christian; Liliany Margaretta, Dewi; Tjandrawinata, Rosalina; Suwandi, Trijani
Jurnal Kesehatan Gigi Vol. 11 No. 1 (2024): juni 2024
Publisher : Jurusan Kesehatan Gigi, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jkg.v11i1.9820

Abstract

Background: The use of mouthwash has increased and become a habit since the Covid-19 pandemic. The use of mouthwash is recommended for prevention. The mouthwashes that American Dental Association (ADA) and Center for Disease Control and Prevention (CDC) recommended are chlorhexidine gluconate (CHX), hydrogen peroxide (H2O2), cetilpyridinium chloride (CPC), povidone iodine (PVP-I), dan chlorine dioxide (ClO₂). Universal composite resin is used for every tooth color requirement and has a chameleon effect that can disguise, eliminate, minimize, and neutralize mismatched colors. This study aims to determine various mouthwashes’ effects on the discoloration of universal composite resin. Method: This research is an experimental laboratory by comparing the color changes before and after treatment. Thirty samples of universal composite resin with a width of 10 mm and a height of 2 mm were divided into 5 mouthwash test groups and 1 control group. Color test using a Vita Easy Shade V spectrophotometer and the data were shown in DE assessment. Result: Data were analyzed with One Way ANOVA on DE assessment with the significance level p<0.05 on 5 test groups. Conclusion: The 5 groups of mouthwashes showed there was a color change in the DE assessment of universal composite resin
Profil sensori susu kecambah kedelai berdasarkan sediaan bahan baku dan pemanis menggunakan metode Check-All-That-Apply (CATA) Natanael, Christian; Munarko, Hadi; Putra, Andre Yusuf Trisna
Journal of Tropical AgriFood Accepted Manuscripts
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.0.0.0.23427.%p

Abstract

Minat terhadap sari nabati terus meningkat, namun penerimaan terhadap sari kedelai masih terbatas akibat karakteristik sensorinya. Germinasi diketahui mampu menurunkan aktivitas lipoksigenase dan memodifikasi atribut sensori, namun pengaruh bentuk bahan baku dan penambahan pemanis terhadap persepsi konsumen belum banyak dikaji secara aplikatif. Penelitian ini menggunakan RAL dua faktor (basis kecambah segar dan tepung kecambah; tanpa dan dengan pemanis) dengan dua ulangan. Kecambah berumur 36 jam diolah menjadi minuman dan dievaluasi oleh 100 panelis tidak terlatih menggunakan metode Check-All-That-Apply (CATA) dan uji hedonik. Hasil menunjukkan bahwa formulasi berbasis kecambah segar berpemanis memiliki tingkat kesukaan tertinggi dan paling mendekati profil “produk ideal”. Atribut manis, umami, creamy, smoothness, aftertaste clean, dan putih gading menjadi penentu utama preferensi, sedangkan langu, green, pahit, astringency, starchy, dan kekuningan menurunkan penerimaan. Formulasi berbasis tepung menghasilkan sensasi starchy dan beany yang hanya sebagian tertutupi oleh pemanis. Temuan ini merekomendasikan penggunaan kecambah segar dengan pemanis yang tepat, serta fokus formulasi pada penguatan atribut positif dan penekanan off-flavor untuk meningkatkan daya terima dan potensi komersial produk.
Co-Authors Annita, Annita Deviyanti Pratiwi Hadi Munarko Liliany Margaretta, Dewi Putra, Andre Yusuf Trisna Rosalina Tjandrawinata Trijani Suwandi