Joint Advertising and Ordering Strategies for Perishable Product under General Demand

2011 ◽  
pp. 525-532 ◽  
Author(s):  
Tie Wang
Keyword(s):  
Perishable Product ◽  
General Demand ◽  
Ordering Strategies

Conclusion

2018 ◽  
Author(s):  
Margaret Gilbert
Keyword(s):  
Problem Solving ◽  
Practical Significance ◽  
Joint Commitment ◽  
General Demand

Given the practical significance of demand-rights, it is important to understand how they are possible. This is the general demand-right problem. Solving it turns out to be a challenging task, one that takes us beyond the resources of the central contemporary theories of rights.This book has provided a solution to the general demand-right problem: joint commitment is a ground of demand-rights....

Risk-sensitive dynamic pricing for a single perishable product

2009 ◽  
Vol 37 (5) ◽  
pp. 327-332 ◽  
Author(s):  
Michael Z.F. Li ◽  
Weifen Zhuang
Keyword(s):  
Dynamic Pricing ◽  
Perishable Product ◽  
Risk Sensitive

Building resilience in SMEs of perishable product supply chains: enablers, barriers and risks

2017 ◽  
Vol 28 (15) ◽  
pp. 1236-1250 ◽  
Author(s):  
Imran Ali ◽  
Sev Nagalingam ◽  
Bruce Gurd
Keyword(s):  
Supply Chains ◽  
Perishable Product ◽  
Building Resilience

scholarly journals SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG TONGKA LANGIT UNTUK PEMBUATAN CRACKERS

2017 ◽  
Vol 6 (2) ◽  
pp. 39-44
Author(s):  
Gilian Tetelepta ◽  
Priscillia Picauly
Keyword(s):  
Vitamin A ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Intermediate Product ◽  
Provitamin A ◽  
Organoleptic Properties ◽  
Perishable Product ◽  
Banana Flour ◽  
Two Stages ◽  
Carbohydrate Contents

Tongka langit banana contain high nutrients including pro vitamin A and a total of carotene. However, it is also a perishable product, and would deteriorate if not processed or not completely consumed. Therefore, this banana should be processed into diverse products. It can be processed into intermediate product such as flour, which can be further applied in crackers making. This research was conducted in two stages. First stage was the making of tongka langit banana flour and the second was crackers making. The crackers were made from tongka langit banana flour and wheat flour having different ratios, i.e. 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Variables observed on crackers including moisture, ash, protein, fat, dietary fiber and carbohydrate contents, as well as organoleptic properties of taste, aroma, colour, texture and overall likeness. Results showed that ratio of banana flour to wheat flour of 40%:60% produced crackers with moisture, ash, protein, fat, fiber, and carbohydrate contents of 4.60%, 4.46%, 6.64%, 17.54%, 1.18% and 4.60%, respectively. In addition, organoleptic test revealed that crackers made from 40% banana flour and 60% wheat flour were mostly liked by panelists in terms of taste, colour, aroma, texture and overall likeness. Keywords: crackers, tongka langit banana   ABSTRAK Pisang tongka langit kaya akan kandungan gizi antara lain mengandung provitamin A dan total karotenoid yang sangat tinggi. Namun pisang tongka langit mudah mengalami kerusakan jika tertunda pengolahannya atau tidak habis dikonsumsi, oleh karena itu perlu dilakukan upaya diversifikasi terhadap pisang tongka langit. Pisang tongka langit dapat diolah menjadi bahan setengah jadi berupa tepung yang dapat diaplikasikan menjadi produk crackers. Penelitian ini dilakukan dalam dua tahap, tahap I adalah pembuatan tepung pisang tongka langit dan tahap II adalah pembuatan crackers dari tepung pisang tongka langit dan tepung terigu dengan empat taraf perlakuan perbandingan subtitusi tepung pisang tongka langit dan tepung terigu yaitu masing-masing 20 %: 80 %; 40 %: 60 %; 60 %: 40 %; 80 %: 20 %. Pengamatan yang dilakukan pada crackers yaitu analisa kadar air, abu, protein, lemak, serat pangan, karbohidrat dan uji organoleptik yang meliputi rasa, aroma, warna, tekstur dan tingkat kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa formula crackers tepung pisang tongka langit 40% : 60% memiliki nilai kadar air berkisar antara 4,60%, kadar abu 4,46%, protein 6,64%, lemak 17,54%, serat 1,18% dan karbohidrat 4,60%. Sedangkan uji organoleptik menunjukkan bahwa crackers tepung pisang tongka langit 40% : tepung terigu 60% memiliki rasa, warna, aroma, tekstur dan tingkat penerimaan secara keseluruhan yang disukai panelis. Kata Kunci: crackers, pisang tongka langit

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