Jurnal Gastronomi Indonesia最新文献

{"title":"Kualitas Patty Burger Menggunakan Jantung Pisang Batu (Musa balbisiana colla) Sebagai Bahan Pengganti Daging","authors":"Ida Ayu Kalpikawati, Ngakan Putu Sudiarta","doi":"10.52352/jgi.v11i1.913","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.913","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui kualitas patty burger menggunakan jantung pisang sebagai bahan pengganti daging. Penelitian ini merupakan penelitian eksperimen. Tahapan eksperimen yaitu pengolahan jantung pisang batu dijadikan bahan pengganti daging pada patty burger berdasarkan resep standar yang dimodifikasi sampai mendapatkan produk yang sesuai standar patty burger. Hasil produk patty burger selanjutnya diuji kualitasnya menggunakan uji organoleptic meliputi karakteristik aroma, rasa, tekstur dan warna. Uji laboratorium dilaksanakan untuk mengetahui kadar lemak dari patty burger. Hasil penelitian menunjukkan nilai rata-rata penilaian panelis pada uji organoleptic adalah 81 % termasuk kriteria sangat baik.  Uji terhadap kadar lemak patty burger memperoleh nilai rata-rata 18,25 %. Meskipun nilai  total panelis terhadap kualitas patty burger menggunakan jantung pisang memperoleh penilaian sangat baik namun masih perlu ditingkatkan kualitasnya terutama dari segi  tekstur agar lebih mantap dan warna lebih cerah. \u0000  \u0000Kata kunci: patty burger, jantung pisang, organoleptic, kadar lemak","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125002758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Berpadu dalam Harmoni: Pemanfaatan ElemenFloral dalam Bisnis Kuliner","authors":"P3M Politeknik, Pariwisata Bali, Ni ketut Iswarini, I. Gusti, Ayu Putu, Witari Indrayani","doi":"10.52352/jgi.v11i1.1087","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1087","url":null,"abstract":"Floral art has become an interesting element in the world of culinary arts because it can provide a unique and refreshing aesthetic touch to dishes and buffet table decorations. This article examines the use of floral elements in the culinary businesses and explores the trends and potentials associated with their use. Through a qualitative approach, this study identifies phenomena related to the use of floral elements in the culinary arts, including trends in the use of flowers as food and decoration ingredients, challenges in ensuring dish hygiene, and the potential to create unique and unforgettable culinary experiences. Data were collected through literature studies, observation, and unstructured interviews to determine consumer perceptions of the integration of floral elements for decorating dishes and serving rooms. Through a deep understanding of the use of floral art in culinary business, it is hoped that this article can provide insight for chefs, restaurateurs, and culinary enthusiasts to create interesting and innovative dishes that are reinforced with floral elements as decorative elements.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126446342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS PENERIMAAN PASAR TERHADAP MIE BERBAHAN TEMPE DAN KELOR","authors":"Putu indah Rahmawati, Damiati Damiati","doi":"10.52352/jgi.v11i1.1078","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1078","url":null,"abstract":"Penelitian ini bertujuan untuk menganalisis penerimaan pelanggan terhadap mie sehat berbahan tempe dan morringga. Mie ini merupakan inovasi baru untuk memberikan pasar pilihan yang sehat untuk dikonsumsi mereka. Penelitian ini dilakukan dengan menggunakan metode kuantitatif. Kuesioner dirancang menggunakan skala likert. peneliti memberikan sampel Mie Pelor kepada siswa SMK, dosen, guru dan orang tua siswa di TK. Objek penelitian ini adalah tekstur, rasa, warna mie. Data kemudian dianalisis dengan metode kuantitatif deskriptif. Penelitian ini menemukan bahwa Mie Pelor memiliki kualitas tinggi dalam hal tekstur, rasa dan penyajian warna.  Oleh karena itu, responden menyatakan bahwa Mie Pelor siap dipasarkan dan dipercaya diterima pasar. Sebagian besar responden menyatakan siap membeli dan merekomendasikan Mie Pelor.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124988321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KUALITAS TEKWAN BERBAHAN DASAR JAMUR TIRAM PUTIH","authors":"Virginia Shaw, Anak Agung Ketut Alit Pujawan, Ngakan Putu Sudiarta","doi":"10.52352/jgi.v11i1.1036","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1036","url":null,"abstract":"Tekwan is a typical Palembang food in the form of a soupy dish with the main ingredients made of mackerel and sago. Tekwan is round in shape and small in size and served with gravy. As a complement to the tekwan sauce, slices of yam, ear mushrooms, shrimp and leeks are usually added to the sauce, while the top of the tekwan is sprinkled with soun, ebi powder, celery leaves and fried onions. However, tekwan made from mackerel fish has a higher price when compared to white oyster mushrooms. In this study, the organoleptic test research method was applied by giving a questionnaire using a Likert scale to 20 panelists with results with an index value of 77.5% which can be interpreted as good.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135702918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peran Dining Experience Terhadap Loyalitas Pelanggan Dengan Kepuasan Pelanggan Di Restoran Mywarung Pererenan","authors":"P3M Politeknik, Pariwisata Bali, I. Bagus, M. Putra, Made Artajaya, Gusti Agung Febrianto","doi":"10.52352/jgi.v11i1.732","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.732","url":null,"abstract":"Abstract \u0000This study aims to examine the effect of dining experience on customer loyalty, examine the effect of dining experience on customer satisfaction, examine the effect of customer satisfaction on customer loyalty, and examine the effect of customer satisfaction. dining experience on customer loyalty with customer satisfaction. as a mediating variable. Data collection using the questionnaire method. The population in this study were customers who had visited, ate and had a customer loyalty card at the MyWarung Pererenan restaurant by walk-in in 2020 as many as 12,639 people. The technique used in this research is purposive sampling which aims to determine the sample with the criteria of customers who have visited and dined and provide a positive online review at the MyWarung Pererenan restaurant. The number of samples is 100 people and all of them provide answers. The analytical technique used is the classical assumption test, path analysis test, coefficient of determination test and Sobel test. The results showed that the dining experience had a positive and significant effect on customer loyalty, the dining experience had a positive and significant effect on customer satisfaction, customer satisfaction had a positive and significant effect on customer loyalty, and customer satisfaction had a positive and significant effect on customer satisfaction. mediation on the relationship between dining experience and customer loyalty. \u0000  \u0000  \u0000Keywords: Dining Experience, Customer Loyalty, Customer Satisfaction \u0000  \u0000  \u0000  \u0000  \u0000  \u0000  \u0000Abstrak \u0000Penelitian ini bertujuan untuk menguji pengaruh pengalaman bersantap terhadap loyalitas pelanggan, menguji pengaruh pengalaman bersantap terhadap kepuasan pelanggan, menguji pengaruh kepuasan pelanggan terhadap loyalitas pelanggan, menguji pengaruh kepuasan pelanggan. pengalaman bersantap pada loyalitas pelanggan dengan kepuasan pelanggan. sebagai variabel mediasi. Pengumpulan data menggunkana metode kuesioner. Populasi dalam penelitian ini adalah pelanggan yang pernah berkunjung, makan dan memiliki kartu loyalitas pelanggan di restoran MyWarung Pererenan secara walk-in tahun 2020 sebanyak 12.639 orang. Teknik yang digunakan dalam penelitian ini adalah purposive sampling yang bertujuan untuk menentukan sampel dengan kriteria pelanggan yang pernah berkunjung dan bersantap serta memberikan review positif secara online pada restoran MyWarung Pererenan. Jumlah sampel 100 orang dan semuanya memberikan jawaban. Teknik analisis yang digunakan adalah uji asumsi klasik, uji analisis jalur, uji koefisien determinasi dan uji Sobel. Hasil penelitian menunjukkan bahwa pengalaman bersantap berpengaruh positif dan signifikan terhadap loyalitas pelanggan,  pengalaman bersantap berpengaruh positif dan signifikan terhadap kepuasan pelanggan, kepuasan pelanggan berpengaruh positif dan signifikan terhadap loyalitas pelanggan, kepuasan pelanggan berpengaruh positif dan signifikan terhadap kepuasan pelanggan. mediasi pada hubungan antara","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"20 22","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113961921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peranan Hukum Adat Dalam Mempertahankan Gastronomi Lokal Sebagai Daya Tarik Wisata Di Desa Sembalun Lombok Timur Nusa Tenggara Barat","authors":"Komang Mahawira","doi":"10.52352/jgi.v11i1.1098","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1098","url":null,"abstract":"Penelitian ini mengangkat judul Peranan hukum adat dalam mempertahankan gastronomi local sebagai daya Tarik wisata di desa Sembalun Lombok Timur Nusa Tenggara Barat, menggunakan metode deskriptif kualitatif focus penelitiannya ada dua yaitu : pertama tentang hukum adat desa Sembalun yang disebut Krama Adat Negeri Sembahulun dan yang kedua adalah Peranan hukum adat dalam mempertahakan gastronomi local desa Sembalun. Adapun kesimpulan penelitiannya adalah Hukum adat yang berlaku di desa Sembalun telah memenuhi unsur unsur sebagai hukum adat yaitu ; memiliki struktur hukum berupa Krama Adat Negeri Sembahulun, memiliki substansi hukum berupa awig awig yang telah ditetapkan dan diterapkan secara turun temurun yang apabila dilanggar akan dikenakan sanksi sesuai pelanggarannya dan memiliki budaya hukum yang secara turun temurun ditaati dan dilaksanakan secara konsisten oleh masyarakat desa Semalun dan Hukum adat desa Sembalun dapat mempertahankan gastronomi local sehingga sampai saat ini makanan dan minuman khas Sembalun dapat dinikmati sebagai daya Tarik wisata oleh wisatawan baik wisatawan Nusantara maupun wisatawan Mancanegara.  Mengasilkan tiga rekomendasi yaitu : Bagi pemerintah baik pusat maupun daerah ahar gapat melakukan pengakuan dan perlindungan terhadap masyarakat hukum adat desa Sembalun sesuai peraturan yang berlaku sehingga hukum adat tersebut dapat terus hidup dalam masyarakat dan dapat mempertahankan gastronomi local sebagai daya Tarik wisata desa Sembalun. Bagi masyarakat desa Sembalun agar tetap menghormati dan mentaati hukum adat yang telah berlaku secara turun temurun sehingga dapat mempertahankan gastronomi local sebagai daya Tarik wisata desa Sembalun baik secara kuantitas maupun secara kualitasnya dan Bagi wisatawan agar menghormati dan tidak melakukan pelanggaran terhadap hukum adat yang berlaku di desa Sembalun sehingga tidak terjadi hal hal yang dapat merugikan baik bagi wisatawan maupun masyarakat desa Sembalun khususnya terhadap gastronomi local sehingga tetap menjadi daya Tarik wisata yang unik dan khas yang dapat dinikmati di desa Sembalun.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115383650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analisis Aktivitas Antioksidan dan Mutu pada Teh Herbal Daun Keji Beling (Strobilanthes crispus BI)","authors":"Naifatun Irbah, Esi Emilia, Dina Ampera, Risti Rosmiati, Nila Reswari Haryana","doi":"10.52352/jgi.v11i1.1064","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1064","url":null,"abstract":"This study aims to determine the drying temperature of keji beling leaf herbal tea which is preferred by panelists as well as its nutritional content (potassium, ash content, and moisture content), phytochemical content (polyphenols), and antioxidant activity. The research design used was an experimental study using a completely randomized design (CRD) method with a single factor, namely the drying temperature of vile shard leaves which was carried out with 4 treatments, namely P1 = 35°C, P2 = 45°C, P3 = 55°C, and P4 = 65°C which was dried for 150 minutes each using a dehydrator. The results of the study were analyzed using the Kruskal Wallis test method with the Mann-Whitney follow-up test. Determination of the best herbal tea was chosen based on the highest average value for each parameter. Based on the research results, the chosen treatment was P3 with a drying temperature of 55°C. The nutritional content of keji shard leaf herbal tea treated with a drying temperature of 55°C is potassium (21,8 mg/100 g). Other ingredients are water content (12%), water extract content (2.92%), ash content (14,8%), water soluble ash content (0,37%), acid insoluble ash content (0. 32%), ash alkalinity (63.1 ml NaOH/100 g), crude fiber (34,6%), and polyphenols (7,67%). Antioxidant activity based on the IC50 value is 106,3570 ppm.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116704235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Budaya Pangan Masyarakat Badui Berbasis Kearifan Lokal (Study Budaya Pangan Badui Luar)","authors":"Mohammad Syaltut Abduh Syaltut, Nurbaeti Nurbaeti, Jajang Gunawijaya","doi":"10.52352/jgi.v11i1.989","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.989","url":null,"abstract":"The food culture of the Badui people is extremely diverse and still upholds the traditional knowledge that has been passed down through the generations. The goal of this study was to learn about the Badui community's food customs, namely how to procure, prepare, serve, eat, and preserve food so that it might be developed as a vehicle for importation. This kind of research uses a naturalistic/ethnographic paradigm and is qualitative. Observation, a review of the literature, in-depth interviews, and researchers themselves as the main tool were used as data gathering techniques. Interviews with informants Jaro Saija (village chief/Jaro Pamarentah), Mr. Sukma (a resident of outer Badui), and Mr. Sudirman serve as the primary sources of data (PHRI Banten). The existence of leuit as a rice barn and the custom of huma and ngaseuk rice each time they plant rice or secondary crops demonstrate that the Outer Badui community still upholds its food culture. Food ingredients can sometimes be prepared via frying, boiling, and roasting. The cooking equipment are still conventional, but some of the serving items are contemporary. The Badui continue to eat natural foods, but they also purchase other essentials outside of their area.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131981252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sinergi Potensi Kuliner Lokal dalam Pengembangan Desa Wisata Pematang Johar, Deli Serdang, Sumatera Utara","authors":"Muhammad Zulfan, Ngatemin Ngatemin, Muhammad Rizal Sitepu","doi":"10.52352/jgi.v11i1.1026","DOIUrl":"https://doi.org/10.52352/jgi.v11i1.1026","url":null,"abstract":"Abstract \u0000Desa Pematang Johar merupakan salah satu dari 5 (lima) desa di Kecamatan Labuhan Deli, Deli Serdang yang berusaha mengembangkan potensinya untuk menarik wisatawan. Beberapa diantaranya adalah batik (Batik Sawah) yang menggunakan pewarna alami dari limbah kayu mangrove, pembuatan tempe, aneka keripik singkong dan pisang serta keripik pare. Oleh karena itu penelitian ini bertujuan untuk mengetahui bagaimana sinergi potensi kuliner lokal dengan pengembangan desa wisata, memahami penyebab potensi kuliner lokal tidak dapat dikembangkan secara maksimal di Desa Wisata Pematang Johar, menyiapkan strategi pengembangan potensi kuliner lokal untuk pengembangan desa wisata. Pematang Johar, Kabupaten Deli Serdang. Penelitian dilaksanakan pada bulan Juli hingga September 2022. Jenis penelitian ini adalah penelitian deskriptif yang menggambarkan suatu fenomena dengan teori dan hasil penelitian yang telah dilakukan. Populasi dalam penelitian ini adalah 100 orang dengan sampel 50 orang. Teknik pengumpulan data melalui observasi, studi literatur, wawancara dan kuesioner. Hasil kajian menunjukkan adanya sinergi potensi kuliner lokal dengan pengembangan desa wisata dan penggunaan analisis SWOT sebagai strategi dalam mengembangkan potensi kuliner dengan melihat kekuatan, kelemahan dalam melihat peluang dan ancaman untuk mendukung pengembangan tersebut. desa wisata Pematang.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126792169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tingkat Kesukaan Panelis Terhadap Teh Kombucha Dengan Menambahkan Apel Hijau Malang Dan Bit Merah Melalui Uji Organoleptik","authors":"Pande Made Utari Mahadewi, Ni Luh Suastuti, Lidjah Magdalena Massenga","doi":"10.52352/jgi.v10i2.902","DOIUrl":"https://doi.org/10.52352/jgi.v10i2.902","url":null,"abstract":"One of the well-known functional drinks using tea is kombucha tea. Kombucha tea is a traditional drink fermented from a solution of tea and sugar using a kombucha microbial starter called SCOBY (Symbiotic Culture of Bactery and Yeast), which contains bacteria and yeast (acetobacter xylinum, several types of yeast, such as Saccharomyces cerevisiae) which is fermented for 14 days in room temperature. Other ingredients that can be used as innovations in making kombucha tea are poor green apples and red beets. Malang green apples have a sweet and refreshing taste, but the health benefits of apples are also unquestionable. In addition to the poor green apple, an ingredient that can be used as an innovation in adding flavor and color to kombucha is red beet. Red beet or better known as beetroot is a tuber plant that belongs to the Amaranthaceae-Chenopodiaceae family, this makes beetroot a family with radish and other root vegetables. This study aims to determine the preference level of 15 panelists through organoleptic test. The assessment indicators in this study are sweetness, acidity, bitternes, aroma and colour. Based on the results of organoleptic tests on kombucha tea by adding Malang green apples and red beets, that of the five assessment indicators of kombucha tea namely sweetness, acidity, bitterness, aroma, and color obtained results that really liked kombucha tea by adding Malang green apples and red beets.","PeriodicalId":220293,"journal":{"name":"Jurnal Gastronomi Indonesia","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114131902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}