Repositorio Digital del Instituto Sudamericano
Repositorio Digital del Instituto Sudamericano
Bienvenidos a nuestro Repositorio, donde se publican los resultados de los proyectos y las tesis de titulación de nuestros estudiantes.
En el Instituto Sudamericano, cada estudiante es un universo de posibilidades, donde el conocimiento no es un destino, sino un viaje continuo de transformación personal y profesional.
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Publicaciones Científicas de la Comunidad Académica del Instituto Sudamericano La comunidad académica del Instituto Sudamericano, compuesta por docentes y estudiantes, destaca por sus publicaciones científicas que impulsan la investigación, la innovación y el desarrollo en diversas disciplinas, fortaleciendo el conocimiento y la excelencia académica institucional.Tesis Área Administración Proyectos relacionados con la gestión empresarial, el marketing digital, el talento humano y la contabilidad, orientados a la innovación y desarrollo organizacional.Tesis Área de Servicios Investigaciones sobre turismo y gastronomía, con énfasis en la promoción cultural, el desarrollo turístico y la creatividad culinaria.Tesis Área Salud Trabajos académicos enfocados en el bienestar, la atención sanitaria y el cuidado integral, destacando la carrera de Enfermería.Tesis Área TIC's Proyectos tecnológicos que abarcan desarrollo de software, diseño gráfico, sistemas eléctricos y redes de telecomunicaciones.
Recent Submissions
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Elaboración de garum vegetal fermentado con hongo aspergillius oryzae aplicado en cucúrbita poriton maxíma
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Campoverde Sandoval Billy Andrés; Maldonado Aguas Álvaro Gustavo
The study focuses on the elaboration of a vegetal garum fermented with aspergillius oryzae fungus applied in cucúrbita máxima with the aim of addressing the lack of knowledge and time, factors that influence the problems presented by the gastronomic establishment Café Libre, in addition of introducing new flavors and culinary techniques into the local gastronomy of Cuenca, Ecuador. For the research, a mixed-method approach of qualitative and quantitative methods will be used such as making observation, interviews, surveys and group descriptions in order to understand in a better way the needs of the target audience and the technical challenges associated with the fermentation of vegetal products. This inductive experimental approach comprises several stages from direct observation of the fermentation processes to the formulation of theories to lead new researches in this field. The resulting vegetal garum will be based on the fermentation of cucúrbita máxima with the aspergillus oryzae fungus also known as Koji fungus with expectations of producing a sauce that can be used in different preparations while revalorizing and revitalizing ancestral customs to adapt them to current needs and tastes. Process optimization is key to a successful large-scale transition ensuring efficiency and quality. The vegetal garum production offers a delicious and nutritious alterative, promoting a diverse and healthy diet.
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Exploración de técnicas tradicionales de conservación de encurtidos, fermentos y escabeches
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Siavichay Peralta Martha Susana
The present thesis investigates ancestral methods and their contemporary applications in food preservation. This study focuses on three primary techniques globally used to extend the shelf life of vegetables and other food products through natural preservation processes and enhanced flavors. Pickling involves immersing vegetables in a brine, vinegar, or fermentation solution to inhibit microbial growth. Fermentation, on the other hand, relies on beneficial bacteria to transform sugars into acids, preserving and enriching the flavor of foods. Lastly, escabeche uses an acidic marinade of vinegar and spices to enhance flavor and prolong the preservation of meats, fish, and vegetables.The research spans from evaluating the effectiveness of each technique in terms of preservation and sensory quality to comparing them with modern preservation methods. Critical parameters such as food durability, changes in nutritional composition, and consumer preference are analyzed, providing insights into how these techniques can be effectively integrated into contemporary contexts. Additionally, the socio-economic and environmental implications of adopting traditional techniques are examined, highlighting their potential to promote food security, reduce waste, and preserve agricultural biodiversity. It is noteworthy that this thesis not only underscores the historical and cultural significance of these methods but also offers valuable perspectives for food sustainability and the promotion of agricultural and culinary practices that respect the environment while enriching global gastronomic diversity
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Difusión de un recetario gastronómico de envueltos tradicionales de cinco parroquias del cantón Cuenca
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Puma Aucapiña Jenny Alexandra; Uyunkar Velesaca María Eduarda
The current project focuses on Ecuadorian cuisine in the city of Cuenca. To carry out this study, field research and focus groups were taken into consideration. Once the data was collected, various interviews were conducted with individuals knowledgeable about the region's typical dishes, such as quimbolitos, chumales, cuchi chaquis, tamal de sambo, and timbulos. It was discovered that these wrapped foods were traditionally prepared during the harvest season, religious festivities, or as part of each person's daily sales. Additionally, they were considered a source of energy for pilgrims undertaking long walks out of devotion. Tamal de sambo is not a common product in all families; its presence has been established over time, becoming associated with harvests. It was also revealed that different types of leaves, such as huicundo, achira, and dried corn leaves, were used to wrap the final product, imparting characteristic flavors and aromas to the dough when cooked. Furthermore, ingredients such as panela, corn flour, anise macerate, and sugarcane liquor were found to be used in the preparation of these dishes. These findings were corroborated through interviews, demonstrating that these products maintain their importance within local gastronomy. Another significant aspect was the result of the surveys, which identified that many people lacked knowledge about the different types of wrapped foods. These data strengthened the project and contributed to achieving the stated objective: the dissemination of the recipe book. The purpose of this dissemination is to provide detailed information about traditional wrapped foods and the history of each parish.
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Propuesta de 3 helados utilizando la merma del queso raclette para los postres del Restaurant Queso te sirva de experiencia
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Feijoo Villegas Bryan Steven
This project will raise awareness of the problem of cheese waste waste and its environmental impact, emphasizing the lack of adequate management as the main problem. The general objective of the study is to prepare three types of ice cream, using these wastes to include in the restaurant menu, "cheese serves as an experience" of the city of Cuenca. For the development of this project, a mixed approach was used, combining methods qualitative and quantitative by applying interviews, surveys and observation. Raclette cheese, known for its culinary versatility, becomes the center of research to reduce waste in restaurants. Thanks to the exhaustive analysis of its production, properties and nutritional value, it is allow its cultural and economic imports, as well as the possible health effect of food products. The development of ice cream from cheese losses demonstrates the viability of using unimproved food resources in the gastronomic industry, creating new commercial opportunities. The results obtained by the research and data recording methods show a significant preference for the restaurant's clients and collaborators. This product allows the potential for the implementation of this proposal in the establishment's menu, but also to increase customer satisfaction and make a positive contribution to the economic results of medium-sized companies by offering unique and high quality products. In conclusion, the study proposes an innovative solution to the problem found, stimulating environmental stability and the creation of commercial opportunities in the gastronomic industry due to the development of distinctive and attractive ice creams for customers.
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Propuesta de aperitivos con la temática kaiseki para el establecimiento Roll-It, de Cuenca-Ecuador
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Ávila Vázquez Kevin Francisco; Garzón Ordóñez Dennis Josué
The purpose of this research work is to provide information about Japanese cuisine and culture, indicating as one of them the preparation of appetizers with the kaiseki theme based on various gastronomic preparations as presentation and final result, since several recipes will be implemented to this theme. Surveys will be carried out for a final comparison of before and after to verify the results and changes obtained, the problem in the field of study will be analyzed to give a solution to it by applying the different research methods that will help us with the collection of relevant data. as feasible information, this being a different alternative to the Roll-It establishment. Different gastronomic techniques such as tonkatsu, tempura, pickling, steam cooking, reductions, frying, sautéing, among others, will be used for the different preparations, which is made up of seven appetizer times, being reflected as evidence in the different technical sheets such as the route, costs and data, positive results were obtained in the different preparations, which is why it was taken into account for the application in the restaurant of gyozas, sushi rolls, chirashi, among other gastronomic preparations since they were successfully validated in establishment by the administrator. As a general conclusion, when evidencing the problem, different changes and suggestions can be given when it comes to a restaurant, because the idea is to move forward with new ideas and innovative proposals reflected in a menu in order to attract the attention of diners who are the main protagonists. when it comes to providing an internal or external service.