/var/www/vhosts/digilib.janabadra.ac.id/httpdocs/new/lib/SearchEngine/DefaultEngine.php:692 "Search Engine Debug 🔎 🪲"
Engine Type ⚙️: "SLiMS\SearchEngine\DefaultEngine"
SQL ⚙️: array:2 [ "count" => "select count(distinct b.biblio_id) from biblio as b left join mst_publisher as mp on b.publisher_id=mp.publisher_id left join mst_place as mpl on b.publish_place_id=mpl.place_id left join mst_gmd as mg on b.gmd_id=mg.gmd_id left join biblio_author AS ba ON ba.biblio_id=b.biblio_id left join mst_author AS ma ON ba.author_id=ma.author_id left join biblio_topic AS bt ON bt.biblio_id=b.biblio_id left join mst_topic AS mt ON bt.topic_id=mt.topic_id where b.opac_hide=0 and (b.biblio_id in(select bt.biblio_id from biblio_topic as bt left join mst_topic as mt on bt.topic_id=mt.topic_id where mt.topic like ?))" "query" => "select b.biblio_id, b.title, b.image, b.isbn_issn, b.publish_year, b.edition, b.collation, b.series_title, b.call_number, mp.publisher_name as `publisher`, mpl.place_name as `publish_place`, b.labels, b.input_date, mg.gmd_name as `gmd`, GROUP_CONCAT(DISTINCT ma.author_name SEPARATOR ' - ') AS author, GROUP_CONCAT(DISTINCT mt.topic SEPARATOR ', ') AS topic, b.edition, b.collation, b.series_title, b.call_number from biblio as b left join mst_publisher as mp on b.publisher_id=mp.publisher_id left join mst_place as mpl on b.publish_place_id=mpl.place_id left join mst_gmd as mg on b.gmd_id=mg.gmd_id left join biblio_author AS ba ON ba.biblio_id=b.biblio_id left join mst_author AS ma ON ba.author_id=ma.author_id left join biblio_topic AS bt ON bt.biblio_id=b.biblio_id left join mst_topic AS mt ON bt.topic_id=mt.topic_id where b.opac_hide=0 and (b.biblio_id in(select bt.biblio_id from biblio_topic as bt left join mst_topic as mt on bt.topic_id=mt.topic_id where mt.topic like ?)) group by b.biblio_id order by b.last_update desc limit 50 offset 0" ]
Bind Value ⚒️: array:1 [ 0 => "%teknologi pangan - metode riset%" ]
Standar mutu dan keselamatan pangan yang berkualitas tinggi dapat membantu seseorang dalam mengurangi risiko kontaminasi dan keracunan makanan. Perusahaan makanan menggunakan data dari evaluasi sensori untuk meningkatkan proses produksi, mengoptimalkan formulasi produk, dan merancang strategi pemasaran yang lebih efektif. Dengan meningkatnya kebutuhan akan pemahaman sensorik dalam produk pangan…