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Sosial media has become a place for many people to interact. Almost everyone, from young to old, uses Sosial media. Communicating and shopping as activities that can be done online, the presence of Sosial media provides benefits for users to provide convenience and keep abreast of the development of increasingly modern Sosial media. The purpose of this study is to analyze the effect of Sosial media marketing, celebrity endorsements, and brand image on purchase intention. This study uses the Structural Equation Model Partially Least Square (SEM-PLS) method and the purposive sampling method. The sample taken from this study consisted of 107 respondents who met the criteria that they had shopped for skincare through the Tiktok shop. Data analysis testing using SmartPLS The results of this study prove that celebrity endorsement has a positive effect on purchase intention; the indirect relationship between Sosial media marketing and purchase intention is mediated by brand image; brand image has a positive effect on purchase intention; Sosial media marketing has no effect on purchase intention; and celebrity endorsement has no effect on purchase intention mediated by brand image.

The research was conducted to explore the impact of service quality on student loyalty with student satisfaction and student trust as mediation. This sorting is expected to contribute to the university in adding information and positive managerial implications to its management. This research aims to demonstrate that the quality of services on e-learning in affecting several other factors is also able to increase student loyalty. The research population was 95 respondents active students at Esa Unggul University. The questionnaire data collection took place online in February 2023. The method used for data analysis is partial least squares structural equation structure equation modeling. The results show that there is a positive impact of service quality, student satisfaction, and student trust. There is also a role of student satisfaction mediation, and student trust. The research is expected to contribute to educational institutions in improving the quality role of e-learning services aimed at increasing student loyalty to universities.

Lifestyle is a person's way of socializing to meet their needs with others, a person's behavior will be formed related to the image of a person to show his social status. There are many verses of the Qur'an that describe excessive style. The author takes the verse of QS. Al-A'raf: 31, Q.S Al-Isra':26-27, QS. Al-An'am: 141, along with the development of science, many people have researched excessive lifestyles from various perspectives, but to be more convincing, the author takes the perspective of Wahbah Az- Zuhaili's Tafsir Al-Munir. The purpose of this study is to find out how the interpretation of Wahbah Az-Zuhaili in Tafsir Al-Munir on the Excessive Lifestyle of Norman Fairclough's discourse analysis perspective. This research uses descriptive qualitative with the type of literature research, the source of data used is Tafsir Al-Munir by Wahbah Az zuhaili, books, journals and literature related to excessive lifestyle. Data collection techniques use documentation techniques, and data analysis techniques researchers perform a mufassir analysis of excessive lifestyle verses. Based on the results of this study, the validity of an excessive lifestyle is an act that is not liked by God because it is a wasteful act and can be punished as haram.

The application of a digital strategy needs to be considered for owners, in this case, SMEs. Especially during a pandemic l, which makes various kinds of business activities have a hard time. This study aims to find out how high the use of digital strategies in SMEs is and how to implement them. This study identifies a digital strategy implementation model consisting of five phases that are "Passive acceptance," "Connection," "Immersion," "Fusion," dan "Transformation.".

Pendidikan merupakan salah satu kebutuhan peserta didik dalam proses kegiatan bimbingan dan mempunyai peran yang cukup besar di masa yang akan datang. Aspek terpenting dari pendidikan adalah proses pembelajaran, namun motivasi dan kedisiplinan seseorang sangat menentukan keberhasilan proses pembelajaran. Penelitian ini bertujuan untuk mengetahui peran layanan bimbingan kelompok dalam meningkatkan motivasi dan kedisiplinan siswa pada mata pelajaran IPS. Penelitian ini menggunakan metode kualitatif dengan pendekatan studi kasus. Hasil penelitian menunjukkan bahwa peran layanan bimbingan kelompok meningkatkan motivasi dan disiplin belajar siswa. 13 siswa termotivasi untuk belajar dari 15 siswa, dan 14 memiliki perilaku disiplin dalam belajar dari 15 siswa. Hal ini menunjukkan bahwa peran layanan bimbingan kelompok dalam meningkatkan motivasi dan disiplin belajar siswa cukup baik dan efektif.

The tsunami is the biggest threat to countries around the world tectonic plates and the ring of fire, including Indonesia. The impact of economic losses and heavy casualties made the tsunami worth watching out. Ecosystem-based tsunami disaster mitigation efforts are deemed necessary, considering that 2/3 of Indonesia consists of the sea. The coral reef is one of the coastal ecosystems that can reduce tsunami waves by up to 50% before it hits coastal areas. However, the current condition of coral reefs is very alarming due to the actions of irresponsible humans. Collaboration between stakeholders is needed to carry out ecosystem-based tsunami disaster mitigation efforts. Collaborative governance becomes an essential issue in efforts to build and improve services in the public sector by involving all relevant stakeholders. The sectoral ego of the stakeholders is no longer relevant to be maintained because each actor has their strengths and weaknesses. Collaboration between actors framed in a collaboration platform by having a principled engagement, shared motivation, and collective capacity will produce better results.

Semakin kerasnya kehidupan menyebabkan banyak orang menjadi gelap mata. Mereka menghalalkan segala cara untuk memenuhi kebutuhan hidup mereka demi mempertahankan kelangsungan hidupnya, seperti: merampok, korupsi, mencuri, dan tindakan-tindakan kriminal lainnya. Salah satu tindakan kriminal yang sering marak di era sekarang adalah tindakan kriminal pencurian sepeda motor. Tidak hanya di malam hari dan di tempat yang sepi saja, di siang hari dan di keramaian pun para pencuri dapat melakukan aksi nekatnya dengan mudah. Maka dibutuhkan kewaspadaan yang ekstra untuk menjaga sepeda motor kita. Di era dimana saat pencurian sepeda motor ditakuti tetapi Handphone disenangi, inilah saatnya memanfaatkan teknologi dari ponsel yang telah dimiliki banyak pihak sebagai sistem keamanan serta kepraktisan untuk hidup lebih baik. Sistem ini dirancang agar dapat membunyikan alarm tanda bahaya dan mengirim pesan SMS tanda bahaya ke hp pemilik sepeda motor. Susunan perangkat keras sistem alarm motor ini menggunakan mikrokontroler AT89S52 yang berbasis SMS. Dengan terdiri atas 4 bagian utama rangkaian, diantaranya rangkaian sistem minimum mikrokontroler, catu daya, komunikasi serial, input/output. Pada teks SMS yang dikirim dan diterima dari ponsel menuju pusat SMS atau SMS Center dan mengalir dalam bentuk PDU (Protocol Data Unit).

Proses pembuatan kebijakan pembagian kewenangan antar tingkat pemerintahan menempatkan pengelolaan hutan lindung menjadi kewenangan Pemerintah Kabupaten. Setelah satu dekade kebijakan tersebut berjalan, deforestasi di hutan lindung terus berlanjut. Kajian ini bertujuan untuk mengevaluasi bagaimana kebijakan pembagian kewenangan antar tingkat pemerintahan dirumuskan dan diimplementasikan. Kajian dilakukan di tiga Kabupaten dalam DAS Batanghari (Kabupaten Tanjung Jabung Timur, Kabupaten Sarolangun dan Kabupaten Solok Selatan), dengan melakukan analisis evaluasi proses pembuatan kebijakan dan melihat implementasinya. Hasil penelitian menunjukkan bahwa kinerja pengelolaan hutan lindung ditentukan oleh perumusan kebijakan dan implementasi kebijakan di lapangan. Perubahan tutupan hutan menjadi non hutan menunjukkan bahwa kebijakan yang ada terbukti belum efektif. Kasus pembagian kewenangan antar tingkat pemerintahan menunjukkan bahwa proses dan implementasi kebijakan tidak berjalan linier. Diskursus dan pengetahuan yang berkembang, aktor serta jaringannya menentukan lahirnya sebuah kebijakan.

The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat pasta samples, couscous, and bread were evaluated to better describe the role of the pasta making process in affecting starch digestibility. Statistical differences in RDS (rapidly digestible starch), SDS (slowly digestible starch), and RS (resistant starch) of products were found ( p < 0.05). As expected, pasta samples showed the highest value of SDS/av starch compared to couscous and bread. Fusilli and cavatelli samples presented the highest SDS/av starch ratio (55.80 ± 3.06% and 53.91 ± 3.50%, respectively), then came spaghetti 49.39 ± 2.83% and penne 45.93 ± 1.19%, while couscous presented the lowest value of SDS/av starch (2.64 ± 0.50%), followed by bread (11.78 ± 2.63%). Our study confirmed that the pasta making process efficiently mediates an increase in SDS/Av starch content, which has been specifically quantified above 40%, therefore strongly related to a lowered glycemic response in vivo. Our results strengthened the concept that pasta is a good source of SDS, which makes it useful for glycemic control.

Background: Structure and protein-starch interactions in pasta products can be responsible for lower postprandial glycemic responses compared with other cereal foods., Objectives: We tested the effect on postprandial glucose metabolism induced by 2 pasta products, couscous, and bread, through their structural changes during mastication and simulated gastric digestion., Methods: Two randomized controlled trials (n = 30/trial) in healthy, normal-weight adults (mean BMI of 23.9 kg/m2 (study 1) and 23.0 kg/m2 (study 2)) evaluated postprandial glucose metabolism modulation to portions of durum wheat semolina spaghetti, penne, couscous, and bread each containing 50 g available carbohydrate. A mastication trial involving 26 normal-weight adults was conducted to investigate mastication processes and changes in particle size distribution and microstructure (light microscopy) of boluses after mastication and in vitro gastric digestion., Results: Both pasta products resulted in lower areas under the 2-h curve for blood glucose (-40% for spaghetti and -22% for penne compared with couscous; -41% for spaghetti and -30% for penne compared with bread), compared with the other grain products (P < 0.05). Pasta products required more chews (spaghetti: 34 ± 18; penne: 38 ± 20; bread: 27 ± 13; couscous: 24 ± 17) and longer oral processing (spaghetti: 21 ± 13 s; penne: 23 ± 14 s; bread: 18 ± 9 s; couscous: 14 ± 10 s) compared with bread or couscous (P < 0.01). Pastas contained more large particles (46-67% of total particle area) compared with bread (0-30%) and couscous (1%) after mastication and in vitro gastric digestion. After in vitro gastric digestion, pasta samples still contained large areas of nonhydrolyzed starch embedded within the protein network; the protein in bread and couscous was almost entirely digested, and the starch was hydrolyzed., Conclusions: Preservation of the pasta structure during mastication and gastric digestion explains slower starch hydrolysis and, consequently, lower postprandial glycemia compared with bread or couscous prepared from the same durum wheat semolina flour in healthy adults.The postprandial in vivo trials were registered at clinicaltrials.gov as NCT03098017 and NCT03104686., (© The Author(s) 2021. Published by Oxford University Press on behalf of the American Society for Nutrition.)

The consumption of wholegrains (WG) is encouraged worldwide, but the lack of a common legal definition of such products leads to an unclear classification and identification on the grocery store shelf. In Italy, several products are generally sold as WG, but it cannot be determined if they are made entirely with all WG cereal(s) or if they are partially produced with WG ingredients (PWG). The aims of this study were to (a) survey the number of cereal-based food items formulated with WG, PWG, or refined (RG) present on the Italian market; and (b) analyse the nutritional quality, intended as nutrition facts, of WG products in comparison to PWG and RG. Nutritional information and declarations were retrieved from packs of 3040 products belonging to five different categories: breakfast cereals, biscuits, sweet snacks, bread, and bread substitutes. A descriptive analysis of the products and comparison of energy, macronutrients, fibre and salt among RG, PWG and WG products within each category was performed. In all categories, a major portion of the products did not contain WG ingredients. Results showed that the nutritional quality of RG, PWG, and WG products varied in relation to the product category and that WG inclusion cannot be always considered a marker of the overall nutritional quality of foods. Instead, it is necessary to evaluate the global product characteristics, and it is important to pay attention to differences between WG and PWG products that can be perceived by consumers as equivalent.

Plant biodiversity preservation is one of the most important priorities of today's agriculture. Wheat ( Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversity erosion. On the contrary, the evolutionary population (EP) cultivation technique is characterized by mixing and sowing together as many wheat genotypes as possible to allow the crop to genetically adapt over the years in relation to specific pedoclimatic conditions. The objective of this study was to assess the nutritional, chemical and sensory qualities of three different breads obtained using different organic EP flours, produced following a traditional sourdough process and compared to a commercial wheat cultivar bread. Technological parameters, B-complex vitamins, microelements, dietary fibre and phenolic acids were determined in raw materials and final products. Flours obtained by EPs showed similar characteristics to the commercial wheat cultivar flour. However, significant differences on grain technological quality were found. The breads were comparable with respect to chemical and nutritional qualities. Overall, the sensory panellists rated the tasted breads positively assigning the highest score to those produced with EPs flours (6.75-7.02) as compared to commercial wheat cultivar-produced bread (cv. Bologna, 6.36).

This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) were considered controls, with two different bread-making processes (Saccharomyces cerevisiae and sourdough), and were specifically formulated for the study. Postprandial incremental curves, incremental area under the curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 h after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared with the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate; however, future studies are needed to better investigate their potential positive effect on human health., (Copyright © 2021 Elsevier Inc. All rights reserved.)

Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium-low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.

Pasta is a carbohydrate-rich food with a low glycemic index (GI) and is one of the main sources of slowly digestible starch (SDS). The presence of bran fractions (BFs) in pasta may enhance its health potential, owing to the content of fiber, micronutrients, and bioactive compounds; however, at the same time, BF may affect starch digestibility. In this study, the bioaccessibility of starch in pasta made with BF-enriched semolina (BF pasta), or only with micronized debranned kernel (DK pasta), and a control pasta made with traditional semolina was evaluated by applying two different in vitro models. The control pasta showed a percentage of SDS about four-fold higher than that of the BF pasta and 1.5-fold higher than that of the DK pasta ( p < 0.05). The amount of starch released during simulated gastrointestinal digestion was slightly lower, but not significantly different, for the control pasta than for both the BF and DK pasta. These results suggest that the presence of a higher amount of dietary fiber in BF pasta can affect the structure of the food matrix, interfering with the formation of the gluten network, water absorption, and starch granule accessibility, while micronization could enhance starch digestibility due to starch gelatinization. These findings emphasize the need to optimize the process for producing fiber-rich pasta without affecting its low starch digestibility and, consequently, its GI.

Objectives: The involvement of the gut microbiota in the pathogenesis of calcium nephrolithiasis has been hypothesised since the discovery of the oxalate-degrading activity of Oxalobacter formigenes , but never comprehensively studied with metagenomics. The aim of this case-control study was to compare the faecal microbiota composition and functionality between recurrent idiopathic calcium stone formers (SFs) and controls., Design: Faecal samples were collected from 52 SFs and 48 controls (mean age 48±11). The microbiota composition was analysed through 16S rRNA microbial profiling approach. Ten samples (five SFs, five controls) were also analysed with deep shotgun metagenomics sequencing, with focus on oxalate-degrading microbial metabolic pathways. Dietary habits, assessed through a food-frequency questionnaire, and 24-hour urinary excretion of prolithogenic and antilithogenic factors, including calcium and oxalate, were compared between SFs and controls, and considered as covariates in the comparison of microbiota profiles., Results: SFs exhibited lower faecal microbial diversity than controls (Chao1 index 1460±363vs 1658±297, fully adjusted p=0.02 with stepwise backward regression analysis). At multivariate analyses, three taxa ( Faecalibacterium , Enterobacter , Dorea ) were significantly less represented in faecal samples of SFs. The Oxalobacter abundance was not different between groups. Faecal samples from SFs exhibited a significantly lower bacterial representation of genes involved in oxalate degradation, with inverse correlation with 24-hour oxalate excretion (r=-0.87, p=0.002). The oxalate-degrading genes were represented in several bacterial species, whose cumulative abundance was inversely correlated with oxaluria (r=-0.85, p=0.02)., Conclusions: Idiopathic calcium SFs exhibited altered gut microbiota composition and functionality that could contribute to nephrolithiasis physiopathology., Competing Interests: Competing interests: TM received an unconditioned grant for research in the field of nephrolithiasis by Fiuggi Acqua & Terme S.p.A. (Fiuggi, Frosinone, Italy). All the other authors have no conflict of interest to declare., (© Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.)