Indonesian martial artists' preferences in martial arts schools: Sustaining business competitiveness through conjoint analysis.

The popularity of martial arts in the present times has become apparent, therefore, it is necessary to explore martial artists' preferences and the schools' competitiveness. The purpose of this study was to assess martial artists' preferences concerning the services offered by martial arts schools. Conjoint analysis was utilized to analyze the responses of fifty-five (55) martial artists based on the seven (7) martial arts schools' attributes. The results showed that the type of martial arts was found to be the most important attribute (30.449%) followed by distance (27.970%), price range (22.706%), social environment (11.097%), class preference (5.080%), goal (1.562%), and schedule (1.135%). Furthermore, Muay Thai or Kickboxing was the most preferred martial art, Mixed Martial Arts (MMA) was the second priority, next was Taekwondo, then Karate, and finally Boxing. In addition, the martial artists' preferred distance was less than 8 km, and a monthly training cost of 150,000 to 450,000 IDR (10 to 20 USD). Martial artists liked attending open classes, treated martial arts as a hobby, and favored attending classes once or twice weekly. With the lack of conjoint-related studies in the martial arts industry, the findings contributed to academicians and addressed issues of inadequate studies. Most importantly, the researchers presented managerial implications to leverage marketing techniques and develop the business operations of martial arts schools.

Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates.

Nutritional and antioxidant properties of pumpkin meal and their hydrolysates prepared by hydrolysis with alcalase, flavourzyme, protamex or neutrase were evaluated. The hydrolysis process significantly increased protein content from 67.07% to 92.22%. All the essential amino acids met the Food and Agriculture Organization of United Nations/World Health Organization (WHO/FAO) suggested requirements for children and adults. The amino acid score (AAS) of meal was increased from 65.59 to 73.00 except for flavourzyme (62.97) and protamex (62.50). The Biological Value (BV) was increased from 53.18 to 83.44 except for protamex (40.97). However hydrolysis decreased the Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) from 32.98% to 29.43%. Protein Efficiency Ratio (PER) was comparable to that of good quality protein (1.5) except for flavourzyme hydrolysate which had PER1 = 0.92, PER2 = 1.03, PER3 = 0.38. The in vitro protein digestibility (IVPD) increased from 71.32% to 77.96%. Antioxidant activity increased in a dose-dependent manner. At 10 mg mL(-1), the hydrolysates had increased 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activities from 21.89% to 85.27%, the reducing power increased from Abs(700nm) 0.21 to 0.48. Metal (Iron) chelating ability was improved from 30.50% to 80.03% at 1 mg mL(-1). Hydrolysates also showed better capabilities to suppress or delay lipid peroxidation in a linoleic acid model system. Different proteases lead to different Degrees of Hydrolysis (DH), molecular weight (MW) distribution, amino acid composition and sequence, which influenced the nutritional properties and antioxidant activities of the hydrolysates. Alcalase was the most promising protease in production of pumpkin protein hydrolysates with improved nutritional quality, while flavourzyme was best in production of hydrolysates with improved antioxidative activity among various assays. These results showed that hydrolysates from by-products of pumpkin oil-processing might serve as alternative sources of dietary proteins with good nutritional quality, and protection against oxidative damage.