scholarly journals Peningkatan Kualitas Dan Kuantitas Produk Umkm Sari Buah Jeruk Sebagai Minuman Imunostimulan Alami Untuk Menarik Daya Beli Masyarakat di Masa Pandemi

Sarwahita ◽  
2022 ◽  
Vol 19 (01) ◽  
pp. 182-192
Author(s):  
Tetri Widiyani ◽  
Okid Parama Astirin ◽  
Elisa Herawati ◽  
Shanti Listyawati ◽  
Agung Budiharjo
Keyword(s):  
Vitamin C ◽  
Community Service ◽  
Informal Sector ◽  
Orange Juice ◽  
Raw Materials ◽  
Nutritional Information ◽  
Medium Enterprise ◽  
Product Attractiveness ◽  
The Cost

Abstract The COVID-19 pandemic is not over yet. One way to fight COVID-19 is to increase the body's immunity by consuming various vitamins which have function as an immunostimulant. One of them is vitamin C which is found in many fresh fruits. This opens up the opportunities for people in the informal sector to provide immunostimulants drinks. The Small Medium Enterprise (SME that produce fresh orange juice are considered prospective during this pandemic. However, in reality, their consumers has actually decreased, as experienced by SME Kishi Sari Jeruk Segar in the Surakarta City. This SME also faces several problems, i.e: seasonal stock of oranges so that the cost of supply of raw materials is unstable and juice drink products are not durable. Our community service team helped this SME in 2 aspects. In the production aspect, a refrigerator was provided to store raw fruit materials so that they do not damage quickly and to produce frozen juice. Meanwhile, in the marketing aspect, we designed a nutritional information facts information of the orange juice especially on immunostimulant content. This is expected to increase the MSE product attractiveness.   Abstrak Saat ini pandemi COVID-19 belum berakhir. Salah satu cara melawan COVID-19 adalah meningkatkan imunitas tubuh dengan  mengkonsumsi vitamin. Jenis vitamin yang terbukti berfungsi sebagai imunostimulan adalah vitamin C. Vitamin C banyak terkandung dalam buah segar seperti jeruk. Hal ini membuka peluang usaha bagi masyarakat di sektor informal untuk menyediakan imunostimulan dalam bentuk minuman. UMKM sari buah jeruk dipandang prospektif di masa pandemi ini. Namun kenyataanya jumlah pembeli produk UMKM sari buah jeruk justru mengalami penurunan seperti yang dialami oleh UMKM Kishi Sari Jeruk Segar di kota Surakarta. UMKM ini juga menghadapi beberapa permasalahan lain berupa stok bahan baku buah jeruk yang bersifat musiman sehingga cost supply bahan baku tidak stabil serta produk minuman sari buah jeruk yang bersifat tidak tahan lama. Usaha yang telah dilakukan oleh tim pengabdian kami meliputi 2 aspek. Pada aspek produksi diberikan almari es untuk menyimpan bahan baku buah agar tidak cepat busuk dan memproduksi sari buah jeruk frozen/beku. Solusi ini akan menjamin harga jual produk yang stabil serta produk yang  memiliki daya tahan penyimpanan yang lebih panjang. Sedangkan pada aspek pemasaran dilakukan pencantuman informasi mengenai kandungan nutrisi yang berkhasiat sebagai imunostimulan. Hal ini dilakukan untuk meningkatkan daya tarik produk UMKM. 

scholarly journals IbM of Small Medium Enterprise of Coconut Milk and Liquid Smoke from Coconut Shells

2018 ◽  
Vol 1 (1) ◽  
pp. 89-101
Author(s):  
Era Yusraini ◽  
Halimatuddahliana ◽  
Saharman Gea
Keyword(s):  
Community Service ◽  
Coconut Milk ◽  
Selling Price ◽  
Liquid Smoke ◽  
Commercial Market ◽  
Medium Enterprise ◽  
Grade 3 ◽  
Coconut Shells ◽  
The Cost

Community service activities funded by BPPTN 2017 has been implemented with one of the partners, who was a small entrepreneur of coconut milk and liquid smoke from coconut shells, held from August to November 2017. Partnership of community service was Mr. Budi Darmanto, who has has his business for 9 years in Medan. The problems facing by the partner were: marketing of the coconut milk was still through the agent, resulting in the low selling price because the cost must be cut off for agent commission. In addition, liquid smoke product from coconut shells still contained impurity (Tar), classified as grade 3, causing the demand and its selling price became low. Solutions to the problems were 1) opening or enlarging the new commercial market for coconut milk, by assisting them in the handling of halal permits to the MUI of North Sumatra Province and made marketing advertisements through the website; 2) Providing a grant of liquid smoke distillation apparatus, making standard operational procedures (SOPs) to reduce impurities as well as increasing the grade of liquid smoke, to increase the selling price, and also analyzing the quality of distillated liquid smoke. The opening of commercial market of coconut milk and increasing grade of liquid smoke is expected to increase the partner’s income and expand his own business.

SELISIH BIAYA PRODUKSI SEBAGAI ALAT PENGENDALIAN MANAJEMEN PT INDO PUSAKA BERAU

2019 ◽  
Vol 3 (02) ◽  
pp. 397
Author(s):  
SAFITRI NURHIDAYATI ◽  
RIZKI AMELYA SYAM
Keyword(s):  
Raw Materials ◽  
Field Research ◽  
Analytical Tool ◽  
Production Costs ◽  
Raw Material ◽  
Labor Costs ◽  
Material Costs ◽  
Library Research ◽  
The Difference ◽  
The Cost

This study aims to analyze whether the difference that occurs in the cost of raw materials, direct labor, and factory overhead costs between the standard costs and the actual costs in PLTU LATI is a difference that is favorable or unfavorable. Data collection techniques with field research and library research. The analytical tool used is the analysis of the difference in raw material costs, the difference in direct labor costs and the difference in factory overhead costs. The hypothesis in this study is that the difference allegedly occurs in the cost of raw materials, direct labor costs, and factory overhead costs at PT Indo Pusaka Berau Tanjung Redeb is a favorable difference. The results showed that the difference in the cost of producing MWh electricity at PT Indo Pusaka Berau Tanjung Redeb in 2018, namely the difference in the price of raw material costs Rp. 548,029.80, - is favorable, the difference in quantity of raw materials is Rp. 957,216,602, - is (favorable) , the difference in direct labor costs Rp 2,602,642,084, - is (unfavorable), and the difference in factory overhead costs Rp 8,807,051,422, - is (favorable) This shows that the difference in the overall production cost budget is favorable or profitable. This beneficial difference shows that the company is really able to reduce production costs optimally in 2018.  

Inovasi Teknologi Pembuatan Pakan Udang dengan Penambahan Tepung Kopasanda (Chromolaena odorata L.) di Desa Tamangapa Kecamatan Ma’rang Kab. Pangkep

2019 ◽  
Vol 3 (2) ◽  
pp. 140
Author(s):  
Harlina Harlina ◽  
Hadijah Hadijah ◽  
Kamaruddin Kamaruddin ◽  
Ernaningsih Ernaningsih
Keyword(s):  
Mortality Rate ◽  
Community Service ◽  
High Mortality ◽  
Raw Materials ◽  
Development Program ◽  
Chromolaena Odorata ◽  
Farmed Fish ◽  
Counseling Training ◽  
Shrimp Feed ◽  
Simple Technology

Tamangapa village, Ma’rang district is part of the community development program conducted by Universitas Muslim Indonesia in Pangkajene Kepulauan regency. The local shrimp farmers of Tamangapa village have been facing major issue due to expensive artificial feed and high mortality rate. In order to solve the needs of feed and high mortality rate for farmed fish or shrimp, the source of the natural ingredients using kopasanda leaves Chromolaena odorata L is required. The use of a natural ingredient is also used to prevent the vibriosis using simple technology such as the utilization of local raw materials which is affordable and locally available. The present community service aimed to provide the proper knowledge and skills to members of the fish/shrimp farmer’s group through counseling, training and mentoring. This community service program encouraged the local farmers to be able to utilize the local raw materials as a source of shrimp feed, use the feed pellet machine, and packaging leading to independent feed production. The participatory training method, lectures, forum group discussions, and practices of making shrimp feed and packaging were applied. The Implementation of the Community Partnership Program of Shrimp and Fish Cultivation Groups is independently able to produce organic fish or shrimp feed for farmer’s group leading to higher productivity of aquaculture.

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

scholarly journals Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1198
Author(s):  
Elías Arilla ◽  
Purificación García-Segovia ◽  
Javier Martínez-Monzó ◽  
Pilar Codoñer-Franch ◽  
Marta Igual
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Control Sample ◽  
Water Soluble ◽  
In Vitro Digestibility ◽  
Total Phenols ◽  
Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

Effect of Carbon Dioxide and Sodium Benzoate on Vitamin C Content of Orange Juice

1933 ◽  
Vol 25 (10) ◽  
pp. 1174-1176 ◽  
Author(s):  
Agnes Fay Morgan ◽  
Catharine I. Langston ◽  
Anna Field
Keyword(s):  
Carbon Dioxide ◽  
Vitamin C ◽  
Orange Juice ◽  
Sodium Benzoate

Use of Sugarcane Bagasse Ashes as Raw Material in the Replacement of Fluxes for Applications on Porcelain Tile

2016 ◽  
Vol 881 ◽  
pp. 383-386 ◽  
Author(s):  
Raimundo J.S. Paranhos ◽  
Wilson Acchar ◽  
Vamberto Monteiro Silva
Keyword(s):  
Mechanical Properties ◽  
Environmental Impact ◽  
Physical Properties ◽  
Sugarcane Bagasse ◽  
Sintering Temperature ◽  
Raw Materials ◽  
Raw Material ◽  
The Cost ◽  
Potential Use ◽  
Porcelain Tile

This study evaluated the potential use of Sugarcane Bagasse Ashes (SBA) as a flux, replacing phyllite for the production of enamelled porcelain tile. The raw materials of the standard mass components and the SBA residue were characterized by testing by XRF, XRD, AG, DTA and TGA. Test samples were fabricated, assembled in lots of 3 units and sintered at temperatures of 1150 ° C to 1210 ° C. The results of the physical properties, mechanical properties and SEM of the sintered samples, showed that the formulation, G4 - in which applied 10% of SBA replacing phyllite, sintering temperature 1210 ° C showed better performance as the previously mentioned properties due to the formation of mullite crystals, meeting the prerequisites of standards for enamelled porcelain tile, while reducing the environmental impact and the cost of production.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

The current issues of using innovative solutions in waste-free management systems

2021 ◽  
pp. 136-148
Author(s):  
Olga Vytvytska ◽  
Mykyt Pundyk
Keyword(s):  
Raw Materials ◽  
Waste Recycling ◽  
Household Waste ◽  
Management Systems ◽  
Energy Technology ◽  
Processing Technologies ◽  
Management Technology ◽  
Innovative Solutions ◽  
The Cost ◽  
Theoretical Foundations

The purpose of the article. The purpose of the study is to substantiate the theoretical foundations and practical innovative solutions for the reuse of waste resources with a proposal for improved waste management technology with prospects for implementation in Ukraine. Research methodology: theoretical and practical aspects of the introduction and implementation of eco-management, because for Ukraine such an approach to the introduction of innovative processing technologies in enterprises is completely new. Methodical toolkit of substantiation of innovative decisions of reuse of resources from waste, structure of prime cost of the improved system for the Goloseevsky area. Kiev. Scientific novelty. It is proposed to optimize the existing garbage problem in most regions and replace waste trucks based on the method of the pneumatic system manufactured by Envac. The system allows you to reduce the cost of moving cargo over time sorting or disposal points. Conclusions. The introduction of innovative systems in Ukraine for the year saves UAH 34 billion 499 million, in addition, the sorting of household waste is gaining popularity, recycling tanks are being installed in cities, the population is beginning to treat waste with understanding, and a behavioral strategy has been introduced to stimulate waste recycling. In addition, the proposed technology of sorting raw materials allows you to sort up to 97% of household waste, and the rest to burn for energy. All this makes the development of the processing industry in Ukraine promising. Keywords: innovations, waste-free systems, secondary raw materials, energy, technology.

Perhitungan Harga Pokok Produksi (Cost) Hasil Produk Inovatif UMKM Desa Kemuning Ngargoyoso Jawa Tengah

2021 ◽  
Vol 2 (2) ◽  
pp. 89-96
Author(s):  
Lailah Fujianti ◽  
Shinta Budi Astuti ◽  
Rizki Ramadhan Putra Yasa
Keyword(s):  
Local Government ◽  
Raw Materials ◽  
Production Costs ◽  
The South ◽  
The West ◽  
The North ◽  
Central Java ◽  
Innovative Products ◽  
The Cost ◽  
Central Java Province

Abstrak   Kemuning adalah desa di kecamatan Ngargoyoso, Kabupaten Karanganyar, Provinsi Jawa Tengah. Secara geografis batas Desa Kemuning  sebelah barat berbatasan dengan Desa Ngargoyoso, sebelah timur berbatasan dengan Desa Segoro Gunung, sebelah Utara  berbatasan Kecamatan Jenawi dan sebelah selatan berbatasan Desa Girimulyo. Desa ini memiliki Misi yang ingin diwujudkan  yaitu Desa Wisata. Pemerintah setempat  memberikan pelatihan untuk membuat produk inovatif guna melengkapi kebutuhan sebagai desa wisata kepada pelaku UMKM dan Penrajin. Produk Inovatif tersebut akan dijual kepada pengunjung wisata sebagai oleh-oleh. Akan tetapi pelaku UMKM dan Penrajin memiliki kelemahan pembukuan usaha terlebih lagi dalam penetuan biaya produksi produk inovatif. Mereka hanya memperhitungkan biaya bahan baku sebagai komponen biaya produksi.   Tim pengabdian FEB Universitas melaksanakan pengabdian  untuk memberikan materi mengenai konsep perhitungan biaya produksi yang dilakukan dengan interaktif.     Kata Kunci: Desa Kemuning, Harga Pokok Poduksi, Smart Village   Abstract:  Kemuning Villages is one of the villages located in Ngargoyoso district, Karanganyar Regency, Central Java Province. Geographically, Kemuning Village is bordered to the west by Ngargoyoso Village, to the east by Segoro Gunung Village, to the north by Jenawi District and to the south by Girimulyo Village. Kemuning village has a mission to be realized, namely the Tourism Village. The local government provides training to make innovative products to complement the needs of a tourism village for MSMEs and craftsmen. These innovative products will be sold to tourist visitors as souvenirs. However, SMEs and craftsmen have weaknesses in business bookkeeping, especially in determining the cost of producing innovative products. They only take into account the cost of raw materials as a component of production costs. The Team from FEB University Pancasila carried out the service to provide material on the concept of calculating production costs which was carried out interactively.     Keywords: Desa Kemuning, Cost of Good Sold, Smart Village

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