scholarly journals Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

2020 ◽  
Vol 58 (3) ◽  
pp. 239-248
Author(s):  
Carla Marengo-Orozco ◽  
Martha Patricia Tarazona-Díaz ◽  
Ligia Inés Rodríguez
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Raw Materials ◽  
Value Added ◽  
Passion Fruit ◽  
Processed Products ◽  
The One ◽  
Sensorial Evaluation ◽  
Purple Passion Fruit ◽  
High Hydrostatic Pressures

Research background Passion fruit and carrot with vegetables that contain a good antioxidant capacity, however, their consumption is low. There is no information available on the use of these in beverages and with processes such as high hydrostatic pressures that allow the safety of the drink without affecting its quality. Experimental approach. In this study the effect of high hydrostatic pressures (HHP) (500 MPa, 250 s, 25 °C) and thermal processing (65 °C, 10 min; 75 °C, 2 min and 95 °C, 1 min) were evaluated, in the formulation of a cold pressed beverage composed of purple passion fruit, green passion fruit and carrot juice; Taking into account: antioxidant capacity, vitamin C content, sensorial evaluation and microbiological behavior at 8 °C. Results and conclusions. The formulation, 67 % purple passion fruit, 17 % green passion fruit and 17 % carrot was the one that stood out for its antioxidant capacity, high vitamin C content and sensorial evaluation. The HHP method preserved the antioxidant capacity and vitamin C, generated the best scent and showed no microbial growth during storage at 8 °C. Novelty and scientific contribution. In this study were used tropical raw materials that have good sensory acceptance and antioxidant capacity, which could be used in the generation of high value-added foods. Additionally, the research demonstrated that HHP is a conservation method that maintains the antioxidant capacity, vitamin C and aroma of the beverage to a greater extent compared to thermal treatments; the latter is of interest for its use in minimally processed products and functional food.

scholarly journals Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

2020 ◽  
Author(s):  
Carla Marengo-Orozco ◽  
Martha Patricia Tarazona-Díaz ◽  
Ligia Inés Rodríguez
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Raw Materials ◽  
Value Added ◽  
Passion Fruit ◽  
Processed Products ◽  
The One ◽  
Sensorial Evaluation ◽  
Purple Passion Fruit ◽  
High Hydrostatic Pressures

Research background Passion fruit and carrot with vegetables that contain a good antioxidant capacity, however, their consumption is low. There is no information available on the use of these in beverages and with processes such as high hydrostatic pressures that allow the safety of the drink without affecting its quality. Experimental approach. In this study the effect of high hydrostatic pressures (HHP) (500 MPa, 250 s, 25 °C) and thermal processing (65 °C, 10 min; 75 °C, 2 min and 95 °C, 1 min) were evaluated, in the formulation of a cold pressed beverage composed of purple passion fruit, green passion fruit and carrot juice; Taking into account: antioxidant capacity, vitamin C content, sensorial evaluation and microbiological behavior at 8 °C. Results and conclusions. The formulation, 67 % purple passion fruit, 17 % green passion fruit and 17 % carrot was the one that stood out for its antioxidant capacity, high vitamin C content and sensorial evaluation. The HHP method preserved the antioxidant capacity and vitamin C, generated the best scent and showed no microbial growth during storage at 8 °C. Novelty and scientific contribution. In this study were used tropical raw materials that have good sensory acceptance and antioxidant capacity, which could be used in the generation of high value-added foods. Additionally, the research demonstrated that HHP is a conservation method that maintains the antioxidant capacity, vitamin C and aroma of the beverage to a greater extent compared to thermal treatments; the latter is of interest for its use in minimally processed products and functional food.

scholarly journals Performance Measurement in the Agro-industrial Supply Chain of Passion Fruit Syrup in North Sumatra Province

2018 ◽  
Author(s):  
Seminar Nasional Multidisiplin Ilmu 2017 ◽  
Kimberly Febrina
Keyword(s):  
Supply Chain ◽  
Performance Measurement ◽  
Business Processes ◽  
Raw Materials ◽  
Passion Fruit ◽  
Supply Chain Performance ◽  
Chain Operation ◽  
Processed Products ◽  
Supply Chain Operation ◽  
North Sumatra

Passion fruit syrup is one of a typical and famous fruit as the souvenir in the form of processed products from North Sumatra Province, especially Medan City. Nowadays, the sustainability of processed products of passion fruit syrup is facing an increasingly competitive market. It is therefore necessary to measure the performance of a superior supply chain supported by the procurement of raw materials that are managed effectively and efficiently. Supply chain performance is an indicator of the success of agroindustry companies in running their business processes. Performance measurement of agroindustry supply chain is needed to control and to determine the performance position of agroindustry produced. The purpose of this study was to identify and analyze the conditions of the supply chain of passion fruit syrup agroindustry and to measure the supply chain performance of passion fruit syrup agroindustry in North Sumatra Province. The method for analyzing the conditions of the supply chain of passion fruit syrup agroindustry used a long-term relationship approach. To measure the performance of the agro-industry supply chain, the Supply Chain Operation Reference (SCOR) and AHP approach were used. The results showed that the supply chain performance of passion fruit syrup agroindustry in North Sumatra Province was 76.90% and categorized medium indicating that coordination among actors in the supply chain has not been well established

scholarly journals China: investment ambitions, limitations and opportunities

2019 ◽  
Vol 2019 (3) ◽  
pp. 138-157 ◽  
Author(s):  
Serhii Korablin
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Capital Intensity ◽  
Developed Countries ◽  
Belt And Road Initiative ◽  
Foreign Investments ◽  
Rapid Economic Growth ◽  
Belt And Road ◽  
The One ◽  
The Belt And Road

The article considers financial aspects of the implementation of the People's Republic of China's international initiative of "One Belt, One Way". China's impressive economic success over the last 30 years has shown how it grew into a major global exporter and investor, gaining the second-country status in terms of national GDP and imports. These changes took place against the backdrop of rapid economic growth and deep structural reforms, which were accompanied by increased output and exports of high value-added products. Under these conditions, the country naturally prefers to reorient the global economic system in such a way that it is more conducive to China's economic, financial and political interests. A key practical tool for implementing such a plan is the One Belt, One Way initiative, which is to ensure simultaneous access to (a) Western technologies, (b) global raw materials markets, (c) infrastructure capacities that should maximize the deliveries of Chinese produce to all corners of the world economy. However, such an ambitious plan requires an extraordinary amount of financial resources. Despite China's considerable international reserves (over $3 trillion), its volume is still insufficient to cope with such a task. Moreover, the country itself needs further assimilation of foreign investment and technology due to the relatively low level of capital intensity of its workforce. China will be able to solve this dilemma if it manages to create a system of "counter investment", that is, attraction and absorption of foreign investments from more technologically developed countries, which are denominated in the main reserve currencies, and simultaneously realize their own foreign investments in Yuan, offering their users deliveries of own products of slightly lower technological complexity than those received from foreign investors. This publication was prepared based on the presentation of "The Belt and Road Initiative - A New Shape of Globalization?" presented at the Institute of World Economics and Policy (IWEP) of the Chinese Academy of Social Sciences (CASS) in May 2019 as part of the International Economic and Economic Conference on "Economic and Trade Cooperation under the Belt and Road Initiative: Retrospect and Prospect".

scholarly journals ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

2018 ◽  
Vol 8 (1) ◽  
pp. 62-70
Author(s):  
Zuhardi Perdana Putra ◽  
Reswita Reswita Reswita ◽  
Irnad Irnad Irnad
Keyword(s):  
Economic Growth ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Horticultural Crops ◽  
Processed Products ◽  
A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

scholarly journals Agri-food trade of the new member states since the EU accession

2013 ◽  
Vol 59 (No. 3) ◽  
pp. 101-112 ◽  
Author(s):  
A. Török ◽  
A. Jámbor
Keyword(s):  
Comparative Advantage ◽  
Raw Materials ◽  
Value Added ◽  
Revealed Comparative Advantage ◽  
Eu Accession ◽  
Member States ◽  
Food Trade ◽  
New Member States ◽  
Processed Products ◽  
The Eu

In 2004 and 2007, twelve New Member States (NMS) joined the European Union (EU), causing several changes in the field of agriculture. One of the major changes was the transformation of the national agri-food trade. The aim of the paper is to analyse the effects of the EU accession on the NMS agri-food trade, especially considering the revealed comparative advantages. The results suggest that the intensity of the NMS agri-food trade has increased significantly after the accession, though there was a serious deterioration in the NMS agri-food trade balance in most cases. It has also become evident that the NMS agri-food trade was highly concentrated by country and by product, though the concentration has not changed significantly after the EU accession. Moreover, our analyses highlight one of the most important characteristics of the NMS agri-food trade structure – the focus on the agri-food raw materials in export together with the agri-food processed products in import. As to the NMS agri-food trade specialisation, the diversity among member states becomes apparent. Almost all countries experienced a decrease in their comparative advantage after the accession, though it still remained at an acceptable level in most cases. As for the stability of the comparative advantage, the results suggest a weakening trend, underpinned by the convergence of the pattern of revealed comparative advantage. By estimating the survival function to the sample, it can be observed that the accession has radically changed the survival time of agri-food trade, meaning that the revealed comparative advantage has not turned out to be persistent in the period analysed. From the policy perspective, there is a clear need for structural changes in the NMS agriculture and agri-food sector in order to tackle the negative tendencies of the national agri-food trade. The most important long-term goal should be the production and export of higher value-added processed products based on domestic raw materials.  

scholarly journals PENCIPTAAN NILAI TAMBAH DAN PENGEMBANGAN AGROINDUSTRI BERBASIS KOMODITAS KELOR (Moringa Olifiera)

2019 ◽  
Vol 12 (2) ◽  
pp. 30
Author(s):  
Soetriono Soetriono ◽  
Djoko Soejono ◽  
Dimas Bastara Zahrosa ◽  
Ariq Dewi Maharani
Keyword(s):  
Development Strategy ◽  
Raw Materials ◽  
Production Capacity ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Field Analysis ◽  
Market Demand ◽  
Jasmine Tea ◽  
Processed Products

The Banyuwangi Regency area has the opportunity and has the potential to develop Moringa commodities. Moringa commodity enthusiasts in Banyuwangi Regency from various circles, both industry, medicine and vegetables are eaten. This study is to determine the added value The Banyuwangi Regency area has the opportunity and has the potential to develop Moringa commodities. Moringa commodity enthusiasts in Banyuwangi Regency from various circles, both industry, medicine and vegetables are eaten. This study is to determine the value added and economics of Moringa commodities and the strategy of developing Moringa commodity agroindustry. The method of data analysis uses descriptive, income analysis, value added analysis, and FFA (Force Field Analysis). The results obtained from Moringa processed products have a value-added advantage per 1 kg of positive raw material. Revenue per 1 production process, Moringa powder Rp. 2,943,263.89, Ginger Moringa teabag Rp. 1,210,463.89, Moringa dye jasmine tea Rp. 857,183.89, Moringa teabag Rp. 206,563.89, Moringa noodles amounting to Rp 104,255.56, moringa tortillas amounting to Rp 58,755.56, and lemuru kelor tortillas at Rp 177,055.56. The development strategy is to develop the cultivation of Moringa commodities intensively in order to ensure the continuity of raw materials for agro-industries and develop a plasma core partnership pattern with farmers to ensure the availability of raw materials for agro-industries; and optimizing the use of yield processing technology to maximize production capacity maximally while taking into account market demand.

PROSPECTS FOR DEVELOPMENT OF THE EXPORT POTENTIAL OF THE CROP IN UKRAINE

2018 ◽  
Author(s):  
Viacheslav Pylypenko ◽  
◽  
Inna Hryshchenko ◽  
Keyword(s):  
Growth Rates ◽  
Crop Production ◽  
Agricultural Sector ◽  
Agricultural Land ◽  
Raw Materials ◽  
Agricultural Products ◽  
The Past ◽  
Livestock Products ◽  
Processed Products ◽  
The One

The article analyzes the prospects for the development of the export potential of the crop industry in Ukraine. Based on the analysis of statistical data over the past 20 years, it has been established that the reform of the agricultural sector of the economy, which took place in the early 2000s, led to the creation of large agricultural companies, which concentrated in their hands most of the agricultural land and were able to significantly increase the volume of exports. agricultural products. It was revealed that the growth rates of exports of crop products significantly exceed the growth rates of exports of both products of the agricultural sector as a whole, and exports in general for the Ukrainian economy as a whole. The basis of the export potential is made up of grains and oilseeds. At the same time, it is shown that the last 4 years, the export of oilseeds, and over the last 2 years and cereals to a certain extent, has stabilized, which indicates a possible approach to the border of export opportunities for traditional types of agricultural products. The share of crop production over the past decade has increased by about 3 times, and grain - by 4 times. On the one hand, this is evidence of the growing importance of the agricultural sector of the Ukrainian economy in the national economy, and on the other hand, it is evidence of the fact that our country is a supplier of raw materials. According to the authors, Ukraine has almost reached the export potential of the physical volumes of crop production. Their further increase can lead to serious disruptions in the domestic market and cause a significant reduction in the production of livestock products, which already do not meet the needs of the population in livestock food. Over the past 7 years, the volume of physical exports has grown by 76%, and in value terms - by 43.6%. This is evidence of the fact that building up export potential through increased sales of raw materials is strategically unprofitable. It is concluded that it is necessary to change the structure of exports in favor of processed products of crop production.

scholarly journals RANTAI PASOKAN DAN NILAI TAMBAH EDAMAME GORENG VAKUM DI UD. RAJA KERIPIK KABUPATEN JEMBER

2018 ◽  
Vol 11 (2) ◽  
pp. 66
Author(s):  
Nur Afina Aninnas ◽  
Ati Kusmiati ◽  
Triana Dewi Hapsari
Keyword(s):  
Supply Chain ◽  
Information Flow ◽  
Raw Materials ◽  
Economic Value ◽  
Value Added ◽  
Sampling Technique ◽  
Added Value ◽  
Product Flow ◽  
Margin Distribution ◽  
Processed Products

 The success of the supply chain of vacuum fried green soybean can be seen from the supply chain flow of the raw materials and the continuity of the resulting product. Agro-industry activities that convert primary products into new processed products with higher economic value can provide higher added value and greater benefits when compared without going through the processing. The research aim to know: (1) product flow, finance flow, and information flow; (2) marketing margin of the supply chain; and value added of vacuum fried green soybeans in UD. Raja Keripik, Jember. The research was conducted in UD. Raja Keripik, Jember. Purposive method was used to determine the research location. Snawball technique was used as sampling technique based on information of UD Raja Keripik’s owner. The first aim was answered with descripton method, the second aim was answered by margin formula, and the last aim was answered by the analysis of Hayami value added. The result proves that (1) there are three flows in the supply chain of the vacuum fried green soybeans such as product flow, finance flow, and information flow (2) The margin distribution of marketing in supply chain shows that profit in each link is not equally. It can proved by the value of provit that are 51.90%; 6.78%; and 38.79%. (3) The value added of processing of one kilogram of vacuum fried green soybeans is Rp. 18.619,49  

scholarly journals Keragaan Usaha dan Nilai tambah Pada Agroindustri Keripik Tike (Studi Kasus di Desa Jumbleng Kecamatan Losarang Indramayu)

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Endah Djuwendah
Keyword(s):  
Vitamin C ◽  
Business Performance ◽  
Local Food ◽  
Raw Materials ◽  
Direct Marketing ◽  
Production Capacity ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Washing Process

ABSTRAKKeripik tike merupakan pangan lokal tradisional dari Kabupaten Indramayu yang berasal dari umbi tumbuhan Tike (Eleocharis dulcis Brumn f). Tike merupakan tumbuhan rawa pasang surut sulfat masam. Tanaman ini memiliki manfaat kesehatan karena mengandung Zat antibiotik puchiin dan vitamin C. Usaha pengolahan keripik tike memiliki peran penting dan potensial untuk dikembangkan karena mampu memberikan nilai tambah dari umbi tike menjadi komoditas pangan yang khas (local spesifik), memiliki cita rasa enak, bermanfaat bagi kesehatan, menciptakan kesempatan kerja dan memberikan pendapatan bagi masyarakat. Oleh karena itu cukup potensial untuk berkembang. Namun hingga saat ini usaha keripik tike belum berkembang secara luas karena terkendala oleh berbagai faktor diantaranya keterbatasan bahan baku, permodalan dan wilayah pemasaran. Tujuan penelitian ini adalah untuk menganalisis keragaan usaha dan nilai tambah agroindusti keripik tike yang berada di desa Jumbleng Kecamatan Losasang Kabupaten Indramayu. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknis penelitiannya berupa studi kasus. Hasil penelitian menunjukkan bahwa pengadaan bahan baku umbi tike diperoleh dari Kabupaten Bekasi dan Cilacap dengan harga berkisar Rp 16.000 s,d 18.000 per Kg. Terjadi keterbatasan bahan baku tike saat peralihan dari musim kemarau ke musim penghujan. Tenga kerja yang digunakan berasal dari desa setempat dan berjumlah 2-6 orang per unit usaha dengan sistem upah harian. Modal penyedia bahan baku terdiri dari modal pribadi dan modal pinjaman. Pengolahan keripik tike melalui proses pencucian, perendaman, penyangraian, penumbukan, penjemuran, penggorengan dan pengemasan. Pemasaran Keripik tike dilakukan oleh pedagang perantara yaitu penyalur dan pengecer dengan harga jual berkisar Rp 2000 – 10,000 untuk pemasaran langsung kemasan kecil dan Rp 80.000 s.d 90.000/kg untuk pemasaran tidak langsung melalui penyalur. Wilayah pemawaran keripik tike umumnya di wilayah Kabupaten Indramayu dan Cirebon. Kapasitas produksi keripik tike rata-rata 50 kg umbi tike per proses produksi dengan tingkat konversi produk akhir mencapai 0,96. Nilai tambah per kilogam bahan baku adalah Rp 35.320, rasio nilai tambah 45,99 % dan keuntungan per nilai tambah adalah 30,36 %. Margin balas jasa terhadap faktor produksi paling besar dimiliki oleh keuntungan pengrajin yaitu 57,16 %, pendapatan tenaga kerja sebesar 29,41% dan sisanya 13,43% merupakan balas jasa terhadap sumbangan input lain.Kata kunci: Keripik tike, keragaan usaha, nilai tambahABSTRACTTike Chips is a traditional local food from Indramayu Regency derived from tuber Tike (Eleocharis dulcis Brumn f). Tike is a sulphurous acid wet tidal swamp. This plant has health benefits because it contains Puchiin antibiotic and vitamin C. Tike chips processing business has an important role and potential to be developed because it can provide added value from tike bulb to be a specific local food commodity, has good taste, beneficial for health, creating employment opportunities and providing income for the community. It is therefore quite potential to develop. However, until now the business of tike chips has not developed widely due to constrained by various factors such as limited raw materials, capital and marketing area. The purpose of this research is to analyze business performance and value added agroindustry tike chips that located in Jumbleng Village, Subdistrict of Losasang of Indramayu Regency. The research method used is descriptive qualitative with technical research in the form of case study. The results of research shows that the procurement of tike tuber raw material is obtained from Bekasi and Cilacap regencies with prices ranging from Rp 16.000 s, d 18,000 per kg. There is a limitation of tike raw materials during the transition from dry season to rainy season. Working tillers are from local villages and numbered of 2-6 people per business unit with daily wage system. Capital providers of raw materials consist of personal capital and loan capital. Processing of tike chips through washing process, immersion, roasted, collision, drying, frying and packaging. Marketing Chips tike is done by intermediary traders ie dealers and retailers with selling prices ranging from Rp 2000 - 10,000 for direct marketing of small packaging and Rp 80.000 s.d 90.000 / kg for indirect marketing through distributors. Tike chips offer areas generally in the districts of Indramayu and Cirebon. The production capacity of tike chips averages 50 kg of tike bulbs per production process with a final product conversion rate of 0.96. The added value per kilogram of raw materials is Rp 35,320, the value added ratio is 45.99% and the profit per added value is 30.36%. The greatest profit margin for the factor of production is owned by the craftsman's profit of 57.16%, the employment income of 29.41% and the remaining 13.43% representing the remuneration to other input contributions.Keywords: Tike chips, business performance, added value

scholarly journals A Current Perspective to Jam Production

2021 ◽  
Vol 6 (1) ◽  
Keyword(s):  
Fruits And Vegetables ◽  
Fruit Juice ◽  
Raw Materials ◽  
Value Added ◽  
Extended Period ◽  
Raw Material ◽  
External Trade ◽  
Agrarian Economy ◽  
Current Perspective ◽  
Processed Products

The widespread and growing intake of fruit juice/jam products and their rich phytochemical profile suggest their important potential to affect the health of the populations. The aim of this paper is to review the technology and some of key technical factors that affecting jam production. The fresh fruits and vegetables have limited shelf life and it is necessary to process fresh fruits into different value-added products to increase its availability over an extended period and to stabilize the price during the glut season. The processed products have good potential for internal as well as external trade. The raw materials selected for jam manufacture should be fully ripe and free from defects such as mould and bruises. A perfect kind of jam honours and celebrates the goodness of fruits & value adds and minimizes the post-harvest losses. Jam is the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid glucose to a suitable consistency. The amount of other ingredients (sugar, pectin and acid) is usually calculated according to availability of such ingredients in the basic raw material. Due to the differences in chemical composition of fruits and vegetables the amounts of other ingredients are usually calculated according to availability of such ingredients in the basic raw materials, therefore the analysis of the raw materials is pre-requisite for jam making. Generally, processing of fruits and vegetables offers immense scope for wastage minimization and value addition; thus, can generate significant income and employment in countries of agrarian economy and it is the most suitable method of preservation.

Sign in / Sign up

Export Citation Format

Share Document