New processes and products: A guide for people active in food processing, product development and marketing

1995 ◽  
Vol 6 (11) ◽  
pp. 381-382
Author(s):  
Mike O'Mahony
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.


2017 ◽  
pp. 1165-1181
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.


Author(s):  
M.Khoiron Ferdiansyah ◽  
Bambang Supriyadi ◽  
Arief R. Affandi ◽  
Iffah Muflihati

ABSTRAK: Tanaman herbal merupakan tanaman yang sangat potensial untuk dapat dikembangkan melalui proses pengolahan yang tepat. Ibu-ibu rumah tangga RW IV Kelurahan Banyumanik Kota Semarang telah mengembangkan berbagai jenis tanaman herbal di pekarangan rumahnya namun belum mampu mengolah tanaman herbal tersebut menjadi produk yang memiliki nilai ekonomi yang lebih tinggi. Pengabdian ini bertujuan untuk memberikan penyuluhan dan pelatihan kepada ibu- ibu rumah tangga RT 01 dan RT 02 Kelurahan Banyumanik melalui pengolahan tanaman herbal menjadi bentuk produk olahan sirup dan produk instan lainnya. Luaran yang dihasilkan meliputi modul motivasi berwirausaha, modul dan resep panduan cara pembuatan produk herbal beserta produk yang dihasilkan yaitu berupa sirup, serbuk jahe instant, dan permen gummy. Metode kegiatan pada saat pelaksanaan yang dilakukan antara lain dengan praktek, tanya jawab, serta diskusi. Pelatihan yang dilakukan antara lain pelatihan pembuatan sirup minuman instan jahe & beras kencur dan permen kenyal jahe. Pelaksanaan kegiatan pengabdian masyarakat IbM ini telah berlangsung intensif selama 2 bulan dengan mengoptimalkan pemberian motivasi berwirausaha serta pengenalan potensi bahan herbal. Hasil pelaksanaan kegiatan pengabdian kepada masyarakat ini menunjukkan bahwa pelatihan motivasi kewirausahaan dapat mendorong keinginan warga masyarakat untuk berwirausaha di dalam meningkatkan pendapatan keluarga dibandingkan hanya mengandalkan satu pendapatan dari satu pekerjaan menjadi buruh atau pekerja. Selain itu kegiatan pelatihan pengolahan tanaman herbal menjadi produk makanan bernilai tinggi mendapat respon positif dari warga RW IV Kelurahan Banyumanik Kecamatan Banyumanik Kota Semarang.Kata kunci: Sirup, Herbal, Instant, Pengabdian, Pelatihan ABSTRACT: Herb plant is one of raw material that very potensial to develop using some processing methods. Most of housewife in RW IV kelurahan Banyumanik Semarang city, already planting some herb on their yard, but not yet process it into another product that has high economical value. The aims of this activity was to give some food processing training for the housewife in the area of RT 01 & RT 02 ( RW IV) Kelurahan Banyumanik using herb plant as the raw material. The output are guidance book of herb processing product, journal publication, and proceeding of national seminar. Some activity that was held such as herb processing demo, debriefing, and discussions. The training that already held was how to make ginger syrup and instant ginger powder. This IbM activity already held in 2 months intensively. The activity were focused on entrepreneurship motivation training and exploring the potensial value of herb.The result of this activity showed that entrepreneurship motivation training could encourage eagerness this community to increase their family income. Furthermore, herb processing training also had great response from the people of Kecamatan Banyumanik Semarang City.Keywords: Syrup, Herb, Instant, Service, Training


2018 ◽  
Vol 4 (2) ◽  
pp. 34
Author(s):  
Nafis Khuriyati ◽  
Didik Purwadi ◽  
Ibnu Wahid F.A. ◽  
Kartika Fitriani ◽  
I Putu Eldwin I.D.

Food processing industry as a kind of agro-industry generates a large amount of waste. These wastes have potential since the contain vitamins, mineral nutrients, and other compounds with functional properties. This paper addresses the wastes generated from processing jackfruit and tuna industries. It was observed that the product development is an important role for creating the value of agro-industrial wastes. The wastes can be used as valuable resources for food production. Jackfruit seed and tuna skin were processed into nutritional foods. Keywords: Agro-Industrial Wastes; Food; Product Development; Value


2018 ◽  
Author(s):  
Ranggi Rahimul Insan ◽  
anni faridah ◽  
Asmar Yulastri ◽  
Rahmi Holinesti

The rapid development of science, technology and lifestyle patterns today makeconsumer desire for processed food products not only limited as a source of nutrientsbut also must be able to provide benefits to the health of the body. This creates a termcalled functional food. Functional food is a food that contains active components and isused for the prevention or cure of disease in order to achieve optimal health.Belimbing Wuluh contains active components / pharmaceutic compounds that arebuffer, antibacterial and antioxidant in the root, stems, leaves, and fruits are very usefulfor health. Phytochemical and functional food is known to be associated with theprevention and treatment of various kinds. Functional food made from rawBelimbing Wuluh based on several studies have produced some products both in theform of food and beverages as; candied dried, jam, syrup, jelly drink, candy, dates, andSunti lime. The purpose of this paper is to know what processed food products that canbe used as food or drink from Belimbing Wuluh without reducing the distinctive taste ofBelibing Wuluh. Besides it also provides information that Belimbing Wuluh not only used asfood seasoning but also able to serve as a more commercially processed food productswith high selling value.


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