Browsing by Author "Tesfaye, Zeru"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
Item Characterization and Optimization of Casimiroa (Casimiroa edulis L) Fruit Juice(2018-06-05) Tesfaye, Zeru; Adamu, Zegeye (Ass. Prof.)Casimiroa (Casimiroa edulis L.) is a climacteric fruit with potential for commercialization due to its organoleptical quality. The fruit is native to the Mexican and the Central American highlands. This fruit is found in different parts of Ethiopia and it is underutilized. The objective of this study was to characterize casimiroa fruit pulp and to optimize the level of ingredients (Casimiroa fruit pulp, water, citric, acid and sugar) and process variables (incubation temperature, incubation time and enzyme concentration) optimization for juice production. The raw materials, Casimiroa fruits, were collected from Areka Agricultural Research Center, Dire Dawa and Kombolcha. Physico-chemical and sensory properties of the fruit pulp were analyzed. Based on the analysis results, fruits collected from Dire Dawa were selected for ingredients and process variables optimization. For ingredients formulation and optimization Mixture de-optimal design was employed and 15 combined randomized runs were generated and optimized. Response Surface Method was employed for process variables optimization. After selecting the optimized ingredients, process variables were employed to treat the optimized ingredients produced. A total of 20 randomized runs of process variables were generated and 15 of them were exposed to analysis. The results generated were subjected to one-way analysis of variance (ANOVA) model using the SPSS software program (version 20) and analyzed using a second order polynomial equation. The result revealed that 75 % fruit pulp, 21.25 % water, 2.63 % sugar and 1.13% citric acid were the best combination of optimized ingredients. Furthermore, the optimized process variables were 42.50 Characterization and Optimization of Casimiroa Fruit Juices Using RSM Page iv o C, 65 minutes and 0.11 % of incubation temperature, incubation time and enzyme concentrations, respectively. The sensory scores ranged between 6.000– 8.907, 6.852– 8.856, 6.517– 8.790, 6.632- 6.566- 8.184 and 6.008– 8.769 for colour, taste, flavor, appearance, mouth fill and an overall acceptability, respectively. The moisture, protein, fat, fiber, ash, energy, pH, titratable acidity, total soluble solid, clarity, viscosity, Sodium, Potassium, calcium, iron, Zink, Phosphorous, Tannin, phytate, total phenolics, total flavonoids, vitamin-c, B-carotene, and overall preference taste results in the optimized product were 83.235%, 0.785%, 0.491%, 0.988%, 0.977%, 61.655Cal, 4.720, 0.079 mg/100 ml,17.708 o Brix, 1.613 Abs, 210.350 mPa.s, 26.251mg/100g, 194.437mg/100g, 23.634mg/100g, 2.964 mg/100g 0.732mg/100g, 25.383mg/100g, 7.991mg/100g, 8.118 mg/100g, 47.431 mg GAE/g, 21.491mgQE/g, 21.071 mg/100g, 11.814 µg/g, 8.769, respectively. In conclusion, Optimized casimiroa fruit juice can be produced using 75 % fruit pulp, 21.25 % water, 2.63 % sugar and 1.13 % citric acid) with process variables of 42.5 o C, 65 minutes, and 0.11 % of incubation temperature, incubation time and enzyme concentrations respectively. In so doing, Casimiroa fruits can be utilized in Ethiopia and becomes more commercialized. Hence besides to its nutritional benefits, it will create job opportunities.Item Skilled Employees Turnover & its Management in the Ministry of Justice(Addis Ababa University, 2016-06) Tesfaye, Zeru; Mekonnen, Worku (PhD)The purpose of this study was to examine factors of skilled employees’ turnover and its management on the Ministry of Justice. Basic questions i.e. main factors for employees’ intentions to leave their job for current & why they left the organization for ex-employees were asked in relation with demographic, controllable & non-controllable factors. The study employed quantitative and qualitative research design methods. Systematic Random and purposive sampling techniques were used to select the sample size from the population. Questionnaire and interview were used for data collection. Descriptive statistics such as percentage, mean value, cross tabulation were employed for data analysis. Based on the data analysis the following findings were recorded. The main finding indicated that dissatisfaction with job, and lack of organizational commitments was some of the factors for employee turnover. Additionally, perceived alternative employment opportunities are also one of the reasons for turnover intention. The finding also indicated the following effects of turnover including loss of experienced and skilled employees, higher recruitment costs, and higher workload due to leavers. The study result shows most of the current & ex-employees have lack of job satisfaction ; in contrary most of them do not have a problem on procedural & distributive justice they were served .This means , the lack of job satisfaction problems were rise from another discomfort. The management should examine this hidden problem expected to reach at a solution & to revive the job satisfaction of its employee’s in order to retain them. Managers of the organization should approach employees at their work place, particularly identify employees with dissatisfied and address issues not to leave their jobs. The higher the participation of employee in the decision making process, the faster for its implementation and employee satisfaction. Hence managers should encourage, employees to participate the decision making process of the organization core programs. Key Words: Skilled Employees, Turnover intentions, Turnover, Ministry of Justice, Job Satisfaction, Organizational Commitment, Perceived Alternative Employment Opportunities