Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna

Tempeh had been recognized worldwide as a superfood. In Pengkok Village, Kedawung Sub-district, Sragen Regency, there were several traditional tempeh producers which supply fresh tempeh around Kedawung Sub-district. Tempeh produced in this area was also used as raw material for brownies production. "BROWNIESTA" is a Small Medium Enterprise (SME) which produces brownies made from tempeh. The demand of tempeh brownies was high, but it was difficult for SME "BROWNIESTA" to fulfill the demand due to the lack number of ovens. In addition, packaging, labels and the quality of the products had been unstable due to limited understanding of Good Manufacturing Practices (GMP) concept in food production. This community service introduced appropriate technology for SME "BROWNIESTA" in the form of: 1) introduction of gas-fired ovens, 2) introduction of packaging and labels and 3) GMP training according to BPOM guidelines. Partners actively participated in providing materials for the introduced oven trials, providing materials and tools for evaluation of product sensory quality improvement and facilitating the implementation of GMP training. Based on the evaluation results, the sensory quality of brownies produced using the introduced oven had increased as indicated by its softer texture and smoother crust that is not caramelized. The product was also packaged properly with product information on the label attached to the packaging. Oven introduction also increased the production capacity up to 150%. SME “BROWNIESTA” implemented better food production practices after completing GMP training. Therefore, it could be concluded that the introduction of appropriate technology in SME "BROWNIESTA" increase the capacity and quality of the tempeh brownies products.

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Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

Journal of Food Research ◽

10.5539/jfr.v1n1p169 ◽

2012 ◽

Vol 1 (1) ◽

pp. 169 ◽

Cited By ~ 9

Author(s):

Aneta Cegielka ◽

Krzysztof Tambor

Keyword(s):

Thermal Processing ◽

Nutritional Value ◽

Sensory Quality ◽

Raw Material ◽

Font Size ◽

Control Product ◽

Physical Chemical ◽

Sensory Analyses ◽

Addition Level

Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P < 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.

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Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

Food Science and Technology International ◽

10.1177/1082013207088371 ◽

2007 ◽

Vol 13 (6) ◽

pp. 485-495 ◽

Cited By ~ 1

Author(s):

M.R. Ramirez ◽

R. Cava

Keyword(s):

Sensory Quality ◽

Meat Products ◽

Biceps Femoris ◽

Raw Material ◽

Meat Production ◽

Reciprocal Crosses ◽

Physico Chemical ◽

Cured Meat ◽

The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

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PDCA Cycle Application in the Beer Filtration Process

International Journal for Innovation Education and Research ◽

10.31686/ijier.vol7.iss11.1905 ◽

2019 ◽

Vol 7 (11) ◽

pp. 506-516

Author(s):

Wander Oliveira Avinte ◽

David Barbosa de Alencar ◽

Alexandra Priscilla Tregue Costa ◽

Antônio Estanislau Sanches

Keyword(s):

Sensory Quality ◽

Premature Aging ◽

Raw Material ◽

Filtration Process ◽

Process Stage ◽

Pdca Cycle ◽

Continuous Application ◽

Brewing Process ◽

Reducing Costs

The brewing process requires that the manufacturing of your product be done and controlled in such a way that the entire characteristic of the product is preserved from receipt of raw material to finished product. Thus, this work aims to propose actions that allow identifying possible critical steps of oxygen increases during the beer filtration process. Using the PDCA cycle methodology to analyze possible failures, be it people, management or equipment, and seek improvements through the analysis and monitoring of objective actions capable of identifying and addressing all problems at the process stage, thus ensuring, improving the sensory quality of beer and producing with, lower dissolved oxygen content. The PDCA cycle will be used because it is a sequence of activities that are cyclically performed to improve activities and continuous application and allows a real use of the processes generated in the company, aiming at reducing costs and increasing productivity. Therefore, the scientific problem of this work refers to the evaluation of points of the manufacturing process that causes premature aging and oxidation in the produced beers.

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Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

Food Research International ◽

10.1016/s0963-9969(99)00034-4 ◽

1998 ◽

Vol 31 (8) ◽

pp. 601-609 ◽

Cited By ~ 81

Author(s):

Anna Maria Bencze Rørå ◽

Audil Kvåle ◽

Turid Mørkøre ◽

Kjell-Arne Rørvik ◽

Svein Hallbjoørn ◽

...

Keyword(s):

Atlantic Salmon ◽

Salmo Salar ◽

Sensory Quality ◽

Raw Material ◽

Process Yield ◽

Atlantic Salmon Salmo Salar ◽

Material Characteristics ◽

Yield Colour

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Quality Parameters for Cold Pressed Edible Argan Oils

Natural Product Communications ◽

10.1177/1934578x1300800109 ◽

2013 ◽

Vol 8 (1) ◽

pp. 1934578X1300800 ◽

Cited By ~ 3

Author(s):

Bertrand Matthäus

Keyword(s):

Oxidative Stability ◽

Vegetable Oils ◽

Sensory Quality ◽

Screw Press ◽

Raw Material ◽

High Price ◽

Argan Oil ◽

Accelerated Storage ◽

Cold Pressed

Argan oil belongs to the high-price vegetable oils on the market. Therefore, consumers have the right to purchase a high-quality product. The quality of edible vegetable oils is defined in food standards in which sensory quality is the most important feature. Additional parameters are defined to assess the identity of oils or to evaluate their oxidative state. The sensory quality of cold pressed argan oil is altered if the production has not been performed with reasonable care regarding raw material and extraction. Only oil from roasted seeds extracted by a screw-press had a sufficient sensory quality over a period of 20 weeks without unacceptable sensory attributes. Under accelerated storage conditions oil from roasted seeds extracted by a screw-press remained below the limits given by the Codex Alimentarius or the German guideline for Edible Fats and Oils for peroxide and totox value. Oil from unroasted seeds or oil from goat- digested roasted seeds and extracted by a screw-press, as well as oil from roasted seeds traditionally extracted, exceeded these limits. Initial oxidative stability of oil from unroasted seeds was significantly lower than that of the other oils. After 35 days under accelerated storage, oil from roasted seeds obtained using a screw-press showed the highest oxidative stability. Moreover, tocopherol and phytosterol compositions are useful features of argan oil.

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Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽

10.21107/rekayasa.v12i1.5311 ◽

2019 ◽

Vol 12 (1) ◽

pp. 75

Author(s):

Iffan Maflahah ◽

Arinda Venska Nazalina ◽

Muhammad Fakhry

Keyword(s):

Food Processing ◽

Food Production ◽

Food Product ◽

Shopping Centers ◽

Processed Food ◽

Know How ◽

Good Manufacturing Practices ◽

Quality Of Food ◽

Production Facilities

ABSTRAKTahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. Kata Kunci: Tahu, UD Sumber Makmur, Good Manufacturing Practices (GMP)Evaluation of Tofu Industry Production Facilities at UD Sumber MakmurABSTRACTTofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.Keywords: Tofu, UD Sumber Makmur, Good Manufacturing Practices (GMP)

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The Role of Analytical Chemistry in Agrofood

Brazilian Journal of Analytical Chemistry ◽

10.30744/brjac.2179-3425.pov-pvoliveira-10years ◽

2021 ◽

Vol 8 (10Years) ◽

pp. 14-15

Author(s):

Pedro Oliveira

Keyword(s):

Analytical Chemistry ◽

Food Production ◽

Raw Material ◽

Production Methods ◽

Rural Labor ◽

Quality Of Food ◽

Food Security And Nutrition ◽

Almost All

The State of Food Security and Nutrition in the World program for sustainable development presents a transformative vision, recognizing that our planet is changing, bringing with it new challenges that must be overcome if we want to live in a world without hunger, food insecurity, and malnutrition, in any of its forms. At the same time, there is a direct relationship between the quality of food and health. The production of high-quality food in high quantities is an emerging concern. However, the challenges are enormous, as demonstrated by the following: i) there is a demand for food production, occurring amid a declining rural labor force; ii) there is an increasing amount of raw material production (e.g., biomass generated) for a market that has been only mildly explored; iii) there is a lack of simpler and cheaper analytical alternatives to apply in undeveloped countries, whose developments is highly dependent of agriculture; and iv) there is the necessity to adopt more efficient and sustainable production methods that are adapted to climate change. On almost all these fronts, the field of analytical chemistry has a lot to contribute.

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PENINGKATAN NILAI TAMBAH PENGRAJIN DUPA DESA PETUNGSEWU KECAMATAN WAGIR KABUPATEN MALANG

Jurnal Terapan Abdimas ◽

10.25273/jta.v4i1.3800 ◽

2019 ◽

Vol 4 (1) ◽

pp. 7

Author(s):

Endi Sarwoko ◽

Iva Nurdiana ◽

Mohammad Ahsan

Keyword(s):

Quality Control ◽

Community Service ◽

Production Capacity ◽

Value Added ◽

Online Marketing ◽

Raw Material ◽

Selling Price ◽

Product Packaging ◽

The People

Abstract, Petungsewu Village, Wagir District, Malang Regency is one of the villages where most of the people are incensed craftsmen, but the incense produced is semi-finished incense or raw incense. The problem faced by incense craftsmen is that the selling price of semi-finished incense tends to decline from year to year, the limited bamboo raw material even has to be imported from other areas, only producing semi-finished incense (raw). The aim of the activity is to increase the value added of incense products, and increase people's income by selling incense products with brand packaging. The method of implementing the activity is to diversify the product by training and mentoring in making incense, product packaging training and quality control, online marketing training, utilizing incense making technology. As a result of community service activities, the community is able to produce fragrant incense packaged and branded and has been sold. Besides that, by utilizing incense bamboo making technology, the production capacity of incense biting production increased, the quality of the bamboo produced was more uniform, so the problem of limited incense material could be overcome.Keywords: Craftsmen, Value Added, Training Abstrak, Desa Petungsewu Kecamatan Wagir Kabupaten Malang adalah salah satu desa yang sebagian besar masyarakatnya adalah pengrajin dupa, tetapi dupa yang dihasilkan adalah dupa setengah jadi atau dupa mentah. Permasalahan yang dihadapi para pengrajin dupa adalah harga jual dupa setengah jadi cenderung turun dari tahun ke tahun, keterbatasan bahan baku biting bahkan harus didatangkan dari di daerah lain, hanya memproduksi dupa setengah jadi (mentah). Tujuan kegiatan pengabdian ini adalah untuk meningkatkan nilai tambah produk dupa, dan peningkatan pendapatan masyarakat dengan menjual produk dupa jadi dengan kemasan merek. Metode pelaksanaan kegiatan adalah melakukan diversifikasi produk dengan pelatihan dan pendampingan membuat dupa wangi, pelatihan pengemasan produk dan quality control, dan pelatihan pemasaran online, pemanfaatan teknologi pembuatan biting dupa. Hasil kegiatan pengabdian, masyarakat mampu menghasilkan dupa wangi yang dikemas dan diberi merek dan sudah mulai dijual. Selain itu dengan pemanfaatan teknologi pembuatan biting dupa, kapasitas produksi pembuatan biting dupa meningkat, kualitas biting yang dihasilkan lebih seragam, sehingga permasalahan keterbatasan bahan biting dupa dapat diatasi.Kata Kunci: Dupa Wangi, Nilai Tambah, Pelatihan

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Diagnostic of the harvesting and processing conditions of honey from the Apis mellifera bees.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v2i2.55 ◽

2013 ◽

Vol 2 (2) ◽

Author(s):

Mariana Borges de Lima Dutra ◽

José Benício Paes Chaves ◽

Dejair Message ◽

Aline Fonseca Da Silva ◽

André Moreira Dutra ◽

...

Keyword(s):

Apis Mellifera ◽

Food Production ◽

Processing Conditions ◽

Brazilian Legislation ◽

Good Manufacturing Practices

Although its potential for the production of high honey amounts, Brazilian producers need to be adapted to the new commercialization requirements that involve traceability and application of Good Manufacturing Practices (GPM). The objective of this study was to evaluate the conditions under which the honey harvesting and processing is carried out. The apiaries and honey houses of 13 beekeepers were investigated during the harvesting and processing from May to July 2006 using questionnaire application and. The results indicated that only 23.1% of the beekeepers correctly accomplish the management in the apiaries. 15.4% of the evaluated facilities were in accordance with the Brazilian legislation, whereas the use of utensils and equipments under bad conditions or their absence were observed in 61.5 % of the apiaries and honey houses. The aspects concerning to personal, equipments and facilities hygiene were not in accordance to the Good Manufacturing Practices for food production. Training the manufacturers in respect to management, harvest and extraction of the honey is recommended to improve the quality of the product and to enhance the competitiveness of the Brazilian honey in more demanding markets. DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.55

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Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201462051171 ◽

2014 ◽

Vol 62 (5) ◽

pp. 1171-1182

Author(s):

Marcela Vyletělová-Klimešová ◽

Oto Hanuš ◽

Jiří Horáček ◽

Lenka Vorlová ◽

Irena Němečková ◽

...

Keyword(s):

Sensory Quality ◽

Freezing Point ◽

Small Ruminants ◽

Raw Material ◽

Cow’S Milk ◽

Cow's Milk ◽

Ewe's Milk ◽

Microbiological Analyses ◽

Cheese Production

There were cheeses produced from raw cow’s milk and from mixed milk compared. Mixed milk contained small ruminants’ milk (goat’s and ewe’s milk) and cow’s milk in different proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow’s milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed significantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confirmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence ofL. monocytogenesand mostly negative incidence ofS. aureusare important results and confirmed high quality of raw material for cheese production. None ofS. aureusstrains were confirmed as MRSA. The results of sensory evaluation showed no significant differences between cheeses originated from cow’s milk and cheeses from mixed milk.

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