Purpose: One of the best cashier applications currently in Indonesia that is widely used is Moka Pos. This study is to determine whether the elffelctivelnelss of ulsing the Moka Pos application has a ...positive and significant effect on employee performance at thel ONNI Houlsel relstaulrant, and whether customer satisfaction can modelratel thel rellationship beltweleln thel elffelctivelnelss of Moka Pos and elmployelel performance. Methodology: Thel population in this stuldy were 30 visitors who camel to thel ONNI Houlsel relstaulrant, with 30 peloplel taking thel samplel. Thel analytical melthod ulseld is mulltiplel relgrelssion analysis melthod. Findings: Baseld on thel relsullts of thel stuldy it can bel obtaineld that thel variablel Elffelctivelnelss of ulsing thel MOKA Post application (X1), has an elffelct on thel Elmployelel Pelrformancel variablel (Y) at thel ONNI Houlsel relstaulrant, and thel Culstomelr Satisfaction variablel (Z) modelratels thel rellationship beltweleln thel elffelctivelnelss of Moka Pos and elmployelel pelrformancel. Practical & Theoritical contribution: This study contributions to behavioral accounting and practically reduces cashless and increase revenue. Research Limitation: This study was limited to the population at one company.
Designing railway infrastructure is a knowledge-intensive task. Although there are a number of mature design authoring systems available, their support for dynamically incorporating domain-specific ...engineering knowledge is very limited. At the same time, a standardized digital representation of railway engineering knowledge (such as building codes and best practice) does not exists. To overcome this deficiency, this paper proposes the use of Knowledge Based Engineering (KBE) to automate routine design tasks by considering multiple knowledge sources. In this scenario, KBE is used to support a Railway design authoring system. To ensure maximum transparency in the design of the developed KBE application, graphical ‘Business Process Model and Notation’ (BPMN) has been used in combination with ‘Decision Model and Notation’ (DMN) to formalize the underlying engineering knowledge. The KBE application has been developed according to the Methodology for Knowledge-Based Engineering Applications (MOKA). An evaluation of the BPMN/DMN approach shows that it meets up to 58% of the acceptance criteria found in the literature. In addition, BPMN and DMN can already be used in the early capture phase of MOKA and its workflows can be developed into an executable KBE application in the subsequent phases. The results of the test example discussed here show that time savings of up to 97.5% can be achieved in the execution of the KBE application.
•For the first time, Moka pot was successfully used as a sample preparation strategy.•Moka pot extraction was optimized via a fractional factorial experimental design.•Moka pot extraction of 17 polar ...compounds from dietary supplements was validated.•7 compounds were quantified in real samples extracts through HILIC-MS/MS.
Mr. Bialetti invented Moka in 1933 and it still represents the most common way to prepare coffee at home. The process through which Mokas extract components from the ground coffee is a solid-liquid extraction which occurs at high pressure and temperature. These features are desirable in simple sample treatment strategies, since they allow good extraction efficiencies in a short time. Herein, for the first time, Moka-pot extraction was considered as an alternative processing protocol to extract polar compounds from dietary supplements. The effect of four experimental variables on extraction efficiency was evaluated through a fractional factorial design of experiments applied to a pooled matrix. In particular, solvent pH and its content of organic modifier, heating temperature and sample mass (reflecting the ratio to the amount of solvent which has to be kept fixed due to practical needs) were considered. The performances of the best conditions were then validated by determining recoveries (between 52 and 134 %, except for acetylsalicylic acid) and matrix effects (resulting always negligible or moderate at 100-fold dilution) of a spiked matrix which did not present any of the target analytes. They were finally applied to real samples, allowing to quantify some compounds, including artificial sweeteners, methylxanthines and taurine. Results were then compared with the quantities declared on the labels and those obtained with a Salt-Assisted Liquid-Liquid Extraction (SALLE), previously developed. Interestingly, the two methods were comparable for most compounds, but Moka extraction allowed to quantify taurine, which was not recovered with the SALLE. This promising result encourages further work to extend the use of the simple Moka device to other analytes and further matrices.
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The headspace of six roasted Coffea arabica coffees, both brew and powder, of different geographical origins (Brazil, Ethiopia, Guatemala, Costa Rica, Colombia, and India) was analysed by Proton ...Transfer Reaction-Time of Flight-Mass Spectrometry. For the first time, in the case of coffee, a Switching Reagent Ion System has been used to produce different ionisation agents: H3O+, NO+ and O2+. Significant differences were found among volatile concentrations for the different origins both for powders and brews, in particular high concentrations of terpenes for Ethiopia, sulphur compounds for Colombia and thiazoles for Brazil and India. Effective classification models have been set for the different ionisation modes and data fusion of the data obtained by different reagent ions further reduced the classification errors.
•Brew and powder coffee headspace has been analysed for the first time by PTR/SRI-MS.•An automated set-up allows the rapid measurement of samples (5min/sample).•Data mining and data fusion methods efficiently handle the complex datasets.•The volatile profile of coffee is highly affected by geographical origin.•Switching reagent ions improves the classification efficiency of coffees by PTR-MS.
Coffee is the second most consumed brew in the world, after water. Cafestol and kahweol are two diterpenes that have been identified, until now, exclusively in the coffee tree. They are co-extracted ...from the coffee beans that are roasted and ground for the beverage preparation. Their pharmacological properties are related to anticancer and anti-inflammatory activities, although they also increase the serum cholesterol. Several researches reported that coffee brew preparation methods influence directly the levels of the diterpenes. This paper describes a compilation of the main results published for different coffee brews and all variables related to their preparation. Major differences in the reported concentrations have been noted.
Este artículo confronta las leyendas sobre el rey Moka anteriores a sus primeros contactos con los españoles y las historias claretianas sobre sus relaciones con el rey bubi de Riabba y sus ...sucesores, al tiempo que analiza las divergencias y contradicciones entre las distintas historias claretianas redactadas en diferentes fechas y con diferentes propósitos. La conclusión es que esas historias terminan poniéndose al servicio de la perduración de la leyenda y esta al servicio de la política colonial española. Qué fue realmente el reino de Riaba en el periodo precolonial continúa siendo un enigma de necesario y difícil esclarecimiento.
Frente a la opinión compartida por la mayoría de los historiadores y antropólogos que se han ocupado del legendario reino bubi de Riabba en Fernando Poo, aceptando que fue un Gobierno nativo ...centralizado de toda la isla (un Estado o, cuando menos, una poderosa jefatura hereditaria), este artículo expone un conjunto de informaciones y análisis que dan pie a la fundada sospecha de que nunca fue así y de que esa leyenda fue elaborada por los colonizadores fernandinos y españoles de los bubis más que por los propios bubis.
Roasted and ground coffee in Italy is currently dominating in consumption and revenues. However, the portioned coffee market is recording continuous and constant growth notwithstanding a great ...concern about the unnecessary consumption of non-renewable resources and huge generation of often aluminum-polluted wastes.
The aim of this work was to assess the cradle-to-grave carbon footprint of a 40-mL cup of coffee, prepared using different brewing methods (i.e., a 3-cup Moka pot, and three single-serving coffee machines) and distinct formats (i.e., 250-g vacuum flexible bags, 44-mm Easy Serving Espresso pods, and Nespresso®-type capsules), in compliance with the Publicly Available Specification (PAS) 2050 standard method.
The production of one cup of coffee gave rise to 45-57 or 47-59 g CO2e when using the Moka pot heated by an induction- or gas-fired stove, 74-96 g CO2e when using the espresso coffee machine, 72-92 g CO2e when using the pod coffee machine, and 57-73 g CO2e when using the capsule coffee machine, whether the post-consumer wastes were incinerated or disposed of in landfills. Moreover, by using coffee pods or capsules, the contribution of the packaging material production and post-consumer waste disposal increased up to represent the secondary share of the overall GHG emissions. Based on these estimates, the environmentally aware consumer should be conscious that the preparation of a cup of coffee with a coffee pod or capsule machine would result in extra emissions of 27.6 or 12.6 g CO2e with respect to those emitted with an induction Moka pot, respectively. By referring to the current Italian consumption of 80-million coffee cups per day, such extra GHG emissions would equal to those emitted by a Euro 5 city car (ca. 100 g CO2e/km) traveling around the Earth's equator as many as 551 or 252 times per day, respectively.
The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% ...Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of compatible capsules and machines. The method with the moka was considered, which acts at low pressures and does not allow the formation of foam (crema). In addition, the Brazil and Guatemala Arabica varieties were considered to understand the extent to which Arabica coffee can respond in structural and sensorial terms to the extraction techniques applied. The results show that 19-bar espresso coffees have a very stable crema with very small bubbles, which give a uniform and fine structure to the coffee crema. On the contrary, the pressure at 15 bars generates more unstable foams and bubbles that tend to be disproportionate, with more marked effects in the Brazil variety. The sensory profiles of the coffees respond to the extraction techniques applied. While the coffee extracted with the moka has sensory descriptors with rather low values, those obtained at 19 and 15 bars have much wider profiles. In conclusion, different pressure intensities to the coffee extraction affect the quality of crema and the solubilization of organoleptically active compounds.
The influence of human saliva and sip volume on aroma release in coffee brew was studied under mouth-simulated conditions. 24 aroma compounds of coffee brew were monitored and quantified in dynamic ...headspace of four different coffee brews by SPME–GC–MS in selective ion monitoring (SIM) modality.
In the first part of our study, American, Neapolitan, moka and espresso coffee brews showed a different partition of aroma compounds when coffee brew comes into contact with saliva, with respect to the initial amount of volatiles analyzed by the orthonasal way. In addition, every brewing technique seems to imply a different behavior in the aroma release.
In the second part, a significant influence of coffee sip volume on aroma headspace was observed. By analyzing the headspace concentration of aroma compounds after retronasal aroma simulation assay, an increase was obtained for some aldehydes assuming 25mL coffee in one sip, while when smaller sips were considered, the aldehyde release decreased and the levels of β-damascenone and 4-vinylguaiacol increased. The different aroma release could not be attributed to direct action of salivary constituents, but rather to the modification of volatile partition into the different phases of coffee brew caused by the presence of saliva. This modification could be mainly related to the chemical properties of volatile compounds and to the non-volatile matrix composition of different coffee brews, which affects the partitioning of volatile compounds and their perception.
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•Coffee brew aroma was studied under mouth simulated conditions.•American, moka, espresso, and the typical Neapolitan coffee brews were studied.•Every coffee brew seems to imply a different behavior in the aroma release.•The coffee sip volume caused a different release of some key aroma compounds.
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