Consumer Acceptance of Sustainable Design Strategy for Reducing Raw Material without Sacrificing Style Variety

2013 ◽  
Vol 17 (2) ◽  
pp. 115-126
Author(s):  
Roger Ng ◽  
Sunny Yan ◽  
Lin Dong
Keyword(s):  
Sustainable Design ◽  
Design Strategy ◽  
Consumer Acceptance ◽  
Raw Material

scholarly journals ANALISIS DAYA TERIMA KONSUMEN PADA PRODUK ROTI BERBASIS SUBTITUSI KULIT PISANG AMBON

2018 ◽  
Author(s):  
Dendi Gusnadi ◽  
Suryana Heryawan Achmad
Keyword(s):  
Experimental Study ◽  
Physical Appearance ◽  
Quality Attributes ◽  
Consumer Acceptance ◽  
Raw Material ◽  
Banana Peel ◽  
Tourism Destination ◽  
Economic Values ◽  
The City ◽  
Descriptive Method

<p align="center"><strong><em>ABSTRACT</em></strong><em></em></p><p><em>This study</em><em> was inspired by the abundant</em><em> waste of Ambon banana peel that has not been utilized</em><em> well. The city of Bandung, which is known as a culinary tourism destination in Indonesia, uses a large number of Ambon bananas</em><em> as a raw material for the culinary products. Unfortunately,</em><em> the</em><em> banana peel</em><em> waste ha</em><em>s not been processed well. </em><em>In this study, banana peel</em><em>s as a bread ingredient</em><em>were treated in such a way</em><em> to generate economic values. This study referred to Herudianto’s (2009) and Wiley’s (1983) theories about bread products, Mudjadin’s (2008) theory about the use of banana peels, and Moehyi’s (1992) theory about consumers’ acceptance of food. This study </em><em>was an experimental study. The data was collected</em><em> through</em><em>an organoleptic testing </em><em>by expert panelists and trained panelists. The collected data was subsequently analyzed using a descriptive method of five quality attributes. The analysis results of consumer acceptance of</em><em> bread products with flour made of banana peels</em><em> whereas follows: in term of product’s color, 86% of respondents liked it;</em><em> in term of taste, 90% of respondents said good;</em><em> in term of texture, 76% of respondents said soft enough;</em><em> in term of aroma,</em><em> 80% of respondents said fragrant; and in term of physical appearance, 84% of respondents liked it. In conclusion, the Ambon banana peel-based bread products</em><em> can be accepted by consumers.</em></p><strong><em>Keywords:</em></strong><em> Consumer Acceptance, Baking Products, Banana Peel-based Flour</em>

scholarly journals KAJIAN PENGARUH KONSENTRASI Rhizopus sp. SEBAGAI AGEN PENGIKIS PROTEIN TERHADAP MUTU KULIT IKAN GURAMI TERSAMAK

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Ratri Nur Hayati
Keyword(s):  
Tensile Strength ◽  
Protease Activity ◽  
Oil Content ◽  
Economic Value ◽  
Consumer Acceptance ◽  
Raw Material ◽  
Shrinkage Temperature ◽  
Tear Strength ◽  
Randomized Design ◽  
Rhizopus Sp

The study aimed to assess the effect of protease activity of Rhizopus sp. as a bating agent on the tanned carp leather quality, and their use for commercial leather products. The study was designed with a completely randomized design with four treatment, namely: the concentration of protease from Rhizopus sp. 0.5% (a1), 1.0% (a2), 1.5% (a3) and palkobat 1.0% (a4/control) with 3 replications. Parameters were observed that is (1) protease activity of Rhizopus sp and palcobat; (2) Thickness (mm), tensile strength (N/cm2), tear strength (N/cm), elongation (%), enervation (mm), shrinkage temperature (ºC), fat/oil content (%) of tanned leather; and (3) level of consumer acceptance (%) and added valuead of comercial leather product. The data of tanned leather quality is then compared with SNI 06-4586-1998 concenring freshwater snake skin leather and chrome Burk’s Bay (1996) on the raw material quality leather products. The test results of protease activity of Rhizopus sp. = 7.97 mg/50mg/ jam and palkobat = 13.62 mg/50 mg/hour. The results of the analysis of tanned leather carp qulity sample from each treatment and comparison with the SNI as follows: (1) Thickness: 0.41 (a1), 0.38 (a2), 0.43 (a3), 0.41mm (a4) and ≥ 0.22 (SNI 06-4586-1998). Tensile strength: 1682.67; 1818.17; 1195.57; 1670.55 and 1,000N/cm2 (SNI). Tear strength: 314.87; 310.95; 332.06; 462.22, and 150.00 N/cm (SNI). Elongation: 93.33; 62.67; 56.67; 97.33, and <30.00% (SNI). Enervation: 1.87; 2.20; 1.63, 2.49, and ≥ 2.0 mm (Burk’s Bay, 1996). Shrinkage temperature: 74.00; 95.33; 96.33; 97.33, and ≥ 70.33ºC (SNI). The fat/oil content: 7.84; 8.17; 5.25; 8.49, and 2.00 to 6.00% (SNI). All treatments were tested has met the SNI quality, except elongation and fat/oil content. The level of consumer acceptance of the Oval HP Cover that is (1) aspects of the display (76.67% like and 23.33% dislike), (2) the use of convenience (66.67% like and 33.33% dislike ), and (3) price (63.33% accepted and 23.67 reject). The level of consumer acceptance of the Box Cover HP models that is (1) aspects of the display (80.00% like and 20.00% dislike), (2) convenience of use (86.67% like and 13.33% dislike), and (3) price (66.67% accepted and 33.33% reject). The economic value of tanned carp leather as big as Rp 160.000/20 leather pieces and leather products as big as Rp 420,000 per 15 pieces of product.

Sustainable Product Development Initiatives in the Footwear Industry Based on the Cradle to Cradle Concept

2010 ◽  
Author(s):  
Jocelise J. Jacques ◽  
Alice M. Agogino ◽  
Lia B. M. Guimara˜es
Keyword(s):  
Product Development ◽  
Sustainable Design ◽  
Raw Material ◽  
Green Product ◽  
Green Product Development ◽  
Footwear Industry ◽  
Human Need ◽  
Cradle To Cradle ◽  
Sustainable Product Development ◽  
Sustainable Product

Following organic processes in nature, the “cradle to cradle” concept sees the waste of a given process as raw material for another. According to this concept, products must be designed in such a way that, in the end of their service life, they can be reused without loss of quality (as technical nutrients) or returned to the environment as biological nutrients and safely decomposed. The main issues, however, are how to move away from the traditional linear system of production (“cradle to grave”) into a cyclic “cradle to cradle” concept, and the identification of parameters that should be considered during the design process in order to achieve real sustainable characteristics through sustainable design and development. The paper provides a review of research and data collection associated with the footwear industry, whose products satisfy a basic human need and are ubiquitous worldwide. After going through a dramatic change in its business model over the last few decades with the advent of outsourcing, today this industry has large economic and environmental impact, highly centralized manufacturing and a complex supply chain, in addition to early but notable efforts on green product development — characteristics that make it a compelling industry to study.

scholarly journals Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4187
Author(s):  
Tuula Jyske ◽  
Eila Järvenpää ◽  
Susan Kunnas ◽  
Tytti Sarjala ◽  
Jan-Erik Raitanen ◽  
...  
Keyword(s):  
Picea Abies ◽  
Vitamin C ◽  
Norway Spruce ◽  
Nutritive Value ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Water Extraction ◽  
Raw Material ◽  
Production Scale

Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies (L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet.

scholarly journals Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

2022 ◽  
Vol 951 (1) ◽  
pp. 012019
Author(s):  
S Noviasari ◽  
P S Assyifa ◽  
I Sulaiman
Keyword(s):  
Research Method ◽  
Laboratory Method ◽  
Ash Content ◽  
Consumer Acceptance ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Sensory Testing ◽  
Bayes Method ◽  
Rice Grains ◽  
Experimental Laboratory

Abstract Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics

2018 ◽  
Vol 25 (3) ◽  
pp. 223-232 ◽  
Author(s):  
Przemysław Kowalczewski ◽  
Maria Różańska ◽  
Agnieszka Makowska ◽  
Paweł Jeżowski ◽  
Piotr Kubiak
Keyword(s):  
Wheat Flour ◽  
Sensory Quality ◽  
Recent Literature ◽  
Pasting Properties ◽  
Consumer Acceptance ◽  
Raw Material ◽  
Wheat Bread ◽  
Antioxidant Compounds ◽  
Texture Profile ◽  
Spray Dried

Spray-dried potato juice, a raw material with pro-health properties that have already been described in recent literature, was used to substitute a part of wheat flour in bread. Bread was chosen based on its popularity. This paper is a report on the results of this substitution. Three levels of flour replacement were chosen – 2.5, 5.0 and 7.5% (with respect to the mass of flour). The influence of potato juice addition on some of the most important characteristics of wheat bread was determined. Mixes of wheat flour and spray-dried potato juice were analyzed for fermentative and pasting properties. Baked bread samples were analyzed for their texture, color, consumer acceptance and antioxidant activity. The substitution influenced the volume of the loaf as gasses were not retained by the underdeveloped gluten network. Spray-dried potato juice was also found to influence the pasting properties. The viscosity values (peak viscosity, trough and final viscosity) determined with the RVA device were increased in pastes obtained from raw material mixtures with spray-dried potato juice. These crumb also showed increased firmness and chewiness as well as decreased springiness in the performed texture profile analyses. Spray-dried potato juice was also found to impact the color of bread crumb to an extent noticeable to the human eye. The bread that contained spray-dried potato juice was darker than bread produced with sole wheat bread. The color components (CIE L*a*b*) were shifted toward red and yellow. The bread containing spray-dried potato juice was also significantly richer in antioxidant compounds than the control wheat bread. From the perspective of consumer acceptance, the introduction of larger amounts of spray-dried potato juice resulted in deterioration of the sensory quality. Nonetheless, the acceptance of bread with 2.5% of flour substituted with spray-dried potato juice did not differ significantly from the control.

Study on Low-Carbon Corrugated Chair Design

2013 ◽  
Vol 409-410 ◽  
pp. 522-525 ◽  
Author(s):  
Gui Ming Huang ◽  
Ling Ling Liu
Keyword(s):  
Industrial Design ◽  
Stress Test ◽  
Design Strategy ◽  
Experimental Results ◽  
Raw Material ◽  
User Requirements ◽  
Furniture Industry ◽  
Low Carbon ◽  
Design Rules ◽  
Chair Design

t has to face the fact that raw material cost is rising and the adhesive contain formadehyde in the furniture industry. Therefore, taking corrugated Chair as a breakthrough perspective was presented in order to meet 100% recyclable demand. With low carbon theory, design strategy was proposed based on analysis of the material and user requirements. Design location: the young people.The proposed design key point contains: fewer components and easy to assemble. Abstraction and simplification, single design and community combination, simulation of irregular things, dimension transuding, four design rules as important laws in industrial design were applied to explore reasonable morphology and structure.It put forward to appraise the design schemes from six aspects: attractive appearances, assembly processing, saving in material, proper ergonomic, and poly-functionality, fully collapsible for easy storage. According to stress test, experimental results show that the schemes are feasible and valid.

scholarly journals Characteristics and consumer acceptance level of Sargassum hystrix nori

2021 ◽  
Vol 919 (1) ◽  
pp. 012030
Author(s):  
S T Firmansyah ◽  
A Husni
Keyword(s):  
Initial Conditions ◽  
Raw Materials ◽  
Proximate Analysis ◽  
Consumer Acceptance ◽  
Raw Material ◽  
Antidiabetic Activity ◽  
Total Phenol Content ◽  
Antioxidant Power ◽  
Acceptance Level ◽  
Ferric Reducing Antioxidant Power

Abstract Nori is processed seaweed that is quite popular, including in Indonesia. The purpose of this study was to determine the characteristics and consumer acceptance level of nori from Sargassum hystrix seaweed. S. hystrix (in wet and/or dry form) was soaked in 0.01% NaOH, then blended into a slurry. S. hystrix slurry was molded in size 15x15 cm and dried in an oven (70°C, 3 hours). The analysis included thickness, hardness, proximate analysis, antioxidant activity with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant power (FRAP), antidiabetic activity, and hedonic tests. The results of this study indicate that the composition of the initial conditions of raw materials has a significant effect (P<0.05) on the characteristics and consumer acceptance level of S. hystrix nori. The best treatment was obtained on nori made from the initial raw material in wet form with the characteristics of a thickness of 0.34 mm, hardness of 335.21 gf, water content of 14.47%, ash content of 21.22%, protein content of 7.51%, fat content of 9.64%, total phenol content of 21.01 mg GAE/g, DPPH inhibition activity 62.77%, FRAP value 133.50 M/g, (-glucosidase inhibitory activity 43.81%, and consumer acceptance level of appearance 2.66, aroma 2.41, texture 3.06, flavour 3.26, and color 2.98.

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