Repositorio Institucional UniAgustiniana

El Repositorio Institucional de la UniAgustiniana administra, preserva y difunde en OPEN ACCESS los documentos académicos de la institución: tesis, trabajos finales de graduación, libros, artículos, resultados de investigación, trabajos docentes, etc. Actualmente está indexado en varios recolectores mundiales de metadatos OAI-PMH que incrementan su visibilidad y permiten la consulta y citación de sus contenidos en todo el planeta, garantizando de este modo el acceso ilimitado y continuo a nuestra producción académica/universitaria.

Recent Submissions

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Aplicación Web Institucional para la gestión deportiva de el Equipo de Fútbol Gibor FC-Institutional Web Application for the sports management of the Gibor FC Football Team

Suarez Parra Juan David; Mauricio alonso villalba

GIBOR F.C. is a comprehensive web-based system designed to digitize the management of a football club, merging an official merchandise store with sports and administrative management tools. The platform allows fans to browse the product catalog, make secure purchases, and follow the match schedule, while the administration panel gives the club complete control over inventory, orders, player roster, results, and statistical reports.

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Impacto del aprendizaje basado en tareas en la expresión del inglés en estudiantes de la Uniagustiniana: Un estudio de observación participativa

Perilla Beltrán Luissa Maria; Prada Garcia Brayan Camilo; Munoz Mateus Jose Gerardo

This research analyzes the impact of Task-Based Learning (TBL) on the English oral expression of Uniagustiniana students. Using a mixed-methods approach, it evaluates how TBL improves active participation and communicative skills.

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Desarrollo de salsas a base de ají con inclusión de miel de abejas ( Apis mellifera ) producida en la Calera Cundinamarca

Juan Andres Martinez Mora; Claudia Yamile Salazar González

This project addresses the development of chili-based sauces incorporating bee’s honey from Apis mellifera produced in La Calera, Cundinamarca, with the purpose of creating a gastronomic product that combines the sweetness of honey with the characteristic pungency of chili peppers. The study includes a characterization of local beekeepers and the selection of raw materials available in the local context. Two formulations were developed: one sauce prepared with powdered chili and another prepared with previously charred jalapeño. The samples were evaluated through a hedonic acceptance test applied to 124 consumers, considering attributes such as appearance, flavor, texture, consistency, and overall acceptance. In addition, 12 beekeepers were surveyed to identify characteristics related to honey production and handling in the area. The results showed sensory differences between the formulations. The powdered-chili sauce presented a more homogeneous texture and higher overall acceptance, whereas the charred-jalapeño formulation was characterized by smoky notes and a less homogeneous texture. These findings identify a potential gastronomic transformation of local honey; however, the observed acceptance corresponds to the evaluated sample and, by itself, does not establish the commercial viability of the product.