scholarly journals MELTING RATE, pH AND GLUCOSE CONTENT OF GOAT MILK ICE CREAM STABILIZE BY GRASS JELLY LEAVES GEL (Cyclea barbata Miers) IN DIFFERENT CONCENTRATION

2019 ◽  
Vol 16 (2) ◽  
pp. 61
Author(s):  
Sofyan Hidayat ◽  
Wieda Nurwidada H Z ◽  
Bambang Kuntoro
Keyword(s):  
Ph Value ◽  
Small And Medium Enterprises ◽  
Goat Milk ◽  
Ice Cream ◽  
Melting Rate ◽  
Melting Time ◽  
Glucose Content ◽  
Randomized Design ◽  
Food And Beverage ◽  
Medium Enterprises

This research was conducted in May to June, 2016 in Post-Harvest Technology Laboratory of the Faculty of Agriculture and Animal Science State Islamic University of Syarif Kasim Sultan Riau, and Laboratory of Food and Beverage Trade, Cooperatives, Small and Medium Enterprises Services, Pekanbaru City, Riau Province. This study of aims to determine the physical quality the ice cream with the addition of grass jelly leaves gel as a stabilizer in ice cream. The experimental design used in this study was completely randomized design with five treatments and four replications. Parameters obsered were on study treatment is P0 (without grass jelly leaves gel), P1 (0,25% of grass jelly leaves gel), P2 (0,50% of grass jelly leaves gel), P3 (0,75% of grass jelly leaves gel) and P4 (1,00% of grass jelly leaves gel). The parameters observed were melting time, pH and glucose content. The results showed that the addition of grass jelly leaves gel did not significantly affect (P>0.05) melting rate of ice cream, but significantly decreased the pH value of ice cream (P<0.01) and increased glucose concentration of goat milk ice cream (P<0.01). The conclusions of this research that goat milk ice cream stabilized using grass jelly leaves gel at the level of 1,00% produce yield glucose content was 38,91%, the melting rate for 13,45 minutes and 6,10 of pH value

scholarly journals Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream

2021 ◽  
Vol 16 (1) ◽  
pp. 21-31
Author(s):  
Fahmi Arifan ◽  
Heni Rizqiati ◽  
Antonius Hintono ◽  
Nurwantoro Nurwantoro ◽  
Siti Susanti ◽  
...  
Keyword(s):  
Ph Value ◽  
Ice Cream ◽  
Phoenix Dactylifera ◽  
Melting Rate ◽  
Sour Taste ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Phoenix Dactylifera L ◽  
Completely Randomized Design ◽  
Range Test

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream

scholarly journals INOVASI MEMEDIASI TQM DAN KINERJA PERUSAHAAN PADA SEKTOR UKM

2019 ◽  
Vol 3 (2) ◽  
pp. 155-163
Author(s):  
Yolanda Masnita (Universitas Trisakti - Indonesia) ◽  
Abdul Rahman (Universitas Trisakti - Indonesia) ◽  
Andhika Veraldy (Universitas Trisakti - Indonesia)
Keyword(s):  
Quality Management ◽  
Total Quality Management ◽  
Small And Medium Enterprises ◽  
Radical Innovation ◽  
Incremental Innovation ◽  
Company Performance ◽  
Total Quality ◽  
Food And Beverage ◽  
Convenience Sampling ◽  
Medium Enterprises

Abstract In strategy competition, innovation must be clear and precise in accordance with consumer demand and expectations. Limited organizational resources require organizations to manage innovation clearly. The company's efforts to change or increase product output, both from its processes and services, are interpreted as innovation. This study aims to examine the effect of total quality management on company performance with two approaches, additional innovation and radical innovation. The hypothesis was tested from data collected from 108 food and beverage SMEs registered at the Indonesian Food and Beverage Entrepreneurs Association - GAPMMI using convenience sampling data processed with AMOS. The results of the study show that additional innovation as a TQM mediator has an influence on company performance. In addition, testing shows that radical innovation has no effect on company performance. Therefore, additional innovation is the best way that SMEs can choose as a TQM approach to influence company performance. This research can contribute to small and medium enterprises in the selection of innovations in the practice of TQM. This will help entrepreneurs get better company performance Key words: total quality management; incremental innovation; radical innovation; firm performance; SMEs AbstrakDalam kompetisi strategi, inovasi harus jelas dan tepat sesuai dengan permintaan dan harapan konsumen. Terbatasnya sumber daya organisasi menuntut organisasi mengelola inovasi dengan jelas. Upaya perusahaan untuk mengubah atau meningkatkan output produk, baik dari proses dan layanannya, ditafsirkan sebagai inovasi. Penelitian ini bertujuan untuk meneliti pengaruh manajemen kualitas total terhadap kinerja perusahaan dengan dua pendekatan, inovasi tambahan dan inovasi radikal. Hipotesis diuji dari data yang dikumpulkan dari 108 UKM makanan dan minuman yang terdaftar di Gabungan Pengusaha Makanan dan Minuman Indonesia – GAPMMI dengan menggunakan convenience sampling data diolah dengan AMOS. Hasil penelitian menunjukkan bahwa inovasi tambahan sebagai mediator TQM, memiliki pengaruh terhadap kinerja perusahaan. Selain itu, pengujian menunjukkan bahwa inovasi radikal tidak berpengaruh pada kinerja perusahaan. Oleh karena itu, inovasi tambahan adalah cara terbaik yang dapat dipilih oleh UKM sebagai pendekatan TQM untuk mempengaruhi kinerja perusahaan. Penelitian ini dapat berkontribusi untuk usaha kecil dan menengah dalam pemilihan inovasi dalam praktik TQM. Hal ini akan membantu pengusaha mendapatkan kinerja perusahaan yang lebih baik Kata kunci: manajemen kualitas total; inovasi tambahan; inovasi radikal; kinerja perusahaan; UKM

Characteristics of goat milk collected from small and medium enterprises in Greece, Portugal and France

2003 ◽  
Vol 47 (1) ◽  
pp. 39-49 ◽  
Author(s):  
F Morgan ◽  
T Massouras ◽  
M Barbosa ◽  
L Roseiro ◽  
F Ravasco ◽  
...  
Keyword(s):  
Small And Medium Enterprises ◽  
Goat Milk ◽  
Medium Enterprises

scholarly journals Medium, Small and Medium Enterprises and Digital Platforms

2021 ◽  
Author(s):  
Ovilya Nosavan Dini
Keyword(s):  
Information Technology ◽  
Small Businesses ◽  
Small And Medium Enterprises ◽  
Digital System ◽  
Central Bureau ◽  
Electronic Trade ◽  
Digital Platforms ◽  
Food And Beverage ◽  
The Republic ◽  
Medium Enterprises

The Central Bureau of Statistics of the Republic of Indonesia (September 2020) conducted a survey where the results explained that there was a decrease in the income of micro and small businesses by 84% and 82% in medium and large businesses in the accommodation, food and beverage, other services, transportation and warehousing services, construction, manufacturing, and trade sectors. The problems that entrepreneurs face are complicated. Not only do they need stimulus and capital assistance, but also assistance to enter the digital system economy, opening new markets, and increasing product competitiveness. Communication and socialization are also needed as an effort to empower the MSMEs. The use of information technology and digitalization is very much needed to survive the current economy amidst the pandemic. However, the number of entrepreneurs that are able to digitize their business is still relatively small. It is impossible for the digitizing process to take place immediately therefore it is best to join electronic trade organizers or e-commerce companies such as Tokopedia and Shopee.

scholarly journals Kenaikan Omzet UMKM Makanan dan Minuman di Kota Bogor Pasca Sertifikasi Halal

Al-Muzara ah ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 109-127
Author(s):  
Hana Khairunnisa ◽  
Deni Lubis ◽  
Qoriatul Hasanah
Keyword(s):  
Small And Medium Enterprises ◽  
Descriptive Analysis ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Work Hours ◽  
Added Value ◽  
Total Revenue ◽  
Food And Beverage ◽  
Before And After ◽  
Medium Enterprises

Halal certification is one of the company’s strategy that aims to retain their consumers and become a difference with competitors and to give added value for product. Most of the researchers have proved that halal certificates affect big companies’ total revenue. However, there are not many studies that have proved that halal certificate would affect the total revenue of micro, small, and medium enterprises (MSMEs), especially in Bogor City. This research aims to determine the characteristics of MSMEs’ owners and their business, analyze the changes of MSME’s total revenue before and after owning a halal certificate, and the factors that affect MSMEs’ total revenue after owning a halal certificate. The questionnaire data were collected through an interview with 40 food and beverage MSMEs’ owners who have halal certificates in Bogor City. This research uses descriptive analysis, paired sample t-test, and multiple linear regression analysis as the analysis methods. Results based on this research showed that there was a difference in the total revenue of MSMEs before and after owning a halal certificate. The factors that have positive and significant effects of MSMEs’ total revenue influences are capital, work hours, length of business, and a dummy of promotion.

scholarly journals Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener

2019 ◽  
Vol 7 (2) ◽  
pp. 600-606
Author(s):  
Asri Suko Mayangsari ◽  
Lilis Sri Wahyuni ◽  
Herly Evanuarini ◽  
Purwadi Purwadi
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Melting Rate ◽  
Randomized Design ◽  
Total Calorie ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Range Test

Sweetener is one of important factors which affect consumer acceptance as it affects the ice cream texture. Research on an alternative and healthier sweetener to substitute sugar in ice cream production has begun to emerge as consumers’ awareness on healthy food has been increasing. One of the promising alternatives was the utilization of Stevia leaf powder as it is known to have no calorie content. In this research, the best proportion of stevia leaf powder to substitute sugar in ice cream production was determined based on its physicochemical properties (viscosity, overrun, melting rate, sugar and total calories) and antioxidant activity. The research was done through laboratory experiment with a Completely Randomized Design consisted of four sugar and stevia leaf powder combinations and four replications. The treatments were P0 (20% sugar + 0% steviea leaf powder); P1 (17.5% sugar + 0.3% stevia leaf powder); P2 (16.25% sugar + 0.45% stevia leaf powder); and P3 (15% sugar + 0.6% stevia leaf powder). The obtained data was analyzed by ANOVA and further tested by Duncan’s Multiple Range Test upon significant effect.The results showed that the utilization of stevia leaf powder as sugar substitution gave highly significant effects (P<0.01) on ice cream viscosity, overrun, melting rate, sugar content, total calories and antioxidant activity. It can be concluded that the combination of 15% sugar and 0.6% stevia leaf powder (P3) produced the best ice cream characteristics with the viscosity of 1336.25 cP, overrun of 30.01%, melting rate of 37.24 minutes/50 g, sugar content of 34.63%, total calorie of 4.99 kcal and antioxidant activity of 81.92%.

scholarly journals The Addition Extract of Red Dragon Fruit (Hylocereus polyrhizus) Kefir and Aging Time on Ice Cream Made of Goat Milk

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Najiah Ahmad ◽  
Edhy Mirwandhono ◽  
Armyn Hakim Daulay ◽  
Tri Hesti Wahyuni ◽  
Hamdan
Keyword(s):  
Aging Time ◽  
Block Design ◽  
Goat Milk ◽  
Ice Cream ◽  
Melting Time ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Department Faculty ◽  
Test Color

There is few people who like goat milk, that is why process of making goat milk into ice cream is needed. Therefore, a research has been done at Animal Production Laboratory of Husbandry Department, Faculty of Agriculture, University of North Sumatera, from April to May 2018. The design which used in this research is Randomized block design (RAK) with two factors: kefir concentration (P): (0%, 10%, 20%, 30%) and aging time (L): (6, 12, 18, 24 hours). Parameters which observed were overrun, melting time and organoleptic test (color, aroma, texture, taste). The results showed that the interaction between kefir concentration and aging time gave a significant effect to organoleptic result of flavor and did not give significant effect to overrun, melting time and organoleptic results (color, texture, taste). The concentration of  kefir had given significant effect to melting time and organoleptic results (color, aroma, texture, taste) and did not give significant effect to overrun result. The aging time gave a significant effect to overrun, melting time and organoleptic results (color, aroma, texture), and did not give a significant effect on organoleptic taste result. The best result was obtained in addition of kefir extract of red dragon fruit 30% with aging time aged 6 hours on ice cream made of goat milk.

scholarly journals 130218072_Ovilya Nosavan Dini_A_Medium, Small and Medium Enterprises and Digital Platforms.

2021 ◽  
Author(s):  
Ovilya Nosavan Dini.
Keyword(s):  
Information Technology ◽  
Small Businesses ◽  
Small And Medium Enterprises ◽  
Digital System ◽  
Central Bureau ◽  
Electronic Trade ◽  
Digital Platforms ◽  
Food And Beverage ◽  
The Republic ◽  
Medium Enterprises

The Central Bureau of Statistics of the Republic of Indonesia (September 2020) conducted a survey where the results explained that there was a decrease in the income of micro and small businesses by 84% and 82% in medium and large businesses in the accommodation, food and beverage, other services, transportation and warehousing services, construction, manufacturing, and trade sectors. The problems that entrepreneurs face are complicated. Not only do they need stimulus and capital assistance, but also assistance to enter the digital system economy, opening new markets, and increasing product competitiveness. Communication and socialization are also needed as an effort to empower the MSMEs. The use of information technology and digitalization is very much needed to survive the current economy amidst the pandemic. However, the number of entrepreneurs that are able to digitize their business is still relatively small. It is impossible for the digitizing process to take place immediately therefore it is best to join electronic trade organizers or e-commerce companies such as Tokopedia and Shopee.

scholarly journals Community Culture Improvisation Regarding Waste Management Systems and Per Capita Income Increase

2019 ◽  
Vol 54 (6) ◽  
Author(s):  
Dwi Arman Prasetya ◽  
Anwar Sanusi ◽  
Grahi Chandrarin ◽  
Elfiatur Roikhah ◽  
Irfan Mujahidin ◽  
...  
Keyword(s):  
Waste Management ◽  
Capita Income ◽  
Waste Treatment ◽  
Small And Medium Enterprises ◽  
Domestic Product ◽  
Primary Data ◽  
Per Capita Income ◽  
Food And Beverage ◽  
Per Capita ◽  
Medium Enterprises

The contributions of micro, small, and medium enterprises concerning the formation of small and medium enterprise gross regional domestic product are instrumental to achieve a country’s sustainability development goals. Malang is the second-largest city in East Java and the biggest contributor to Indonesia’s provincial gross regional domestic product, with 65% of its food and beverage sector producing an ever-increasing amount of waste. Indeed, its enhancement is not balanced by appropriate waste management, owing to the inhibiting factors stated in the form of variables, to increase the competitiveness of a community and improve its culture with respect to waste management, leading to an increase in the per capita income. This paper adopts a quantitative and descriptive approach to describe the phenomena and conditions pertaining to the research objective, accompanied by quantitative data processing. The primary data collected via surveys is processed, including data on the availability of waste treatment regulations and facilities, along with infrastructure and statistical analyses (as output from the survey results) to provide solutions for increasing the productivity of micro, small, and medium enterprises in Malang.

scholarly journals Medium, Small and Medium Enterprises and Digital Platforms

2021 ◽  
Author(s):  
Hana Dila S
Keyword(s):  
Small And Medium Enterprises ◽  
Lower Class ◽  
Upper Class ◽  
Food Crops ◽  
Digital Platforms ◽  
Food And Beverage ◽  
The Republic ◽  
Medium Enterprises ◽  
National Consumption ◽  
Agricultural Food

In July 2020, the Indonesian economic situation face deflation of 0,1 % explained by the Central Bureau of Statistics of the Republic of Indonesia. Furthermore, the tobacco, food, and beverage sector also face the same situation with deflation of 0,79%, following 0.19% deflation in foodstuff. Deflation happened in demand for food related with the exchange rate of agricultural food crops decreased by 0,74 %. Based on the contribution of public expense, 40% group of lower- class contributes 17% of the entire national consumption, and also 40 % group of middle class contributes 36.78%, and 20 % group of upper class contributes 45.49 %.

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