“FRENSS” INSTANT RED GINGER DRINKS BUSINESS IN LUMBAN PINGGOL VILLAGE, PANGURURAN SUB-DISTRICT, SAMOSIR DISTRICT

2021 ◽  
Vol 5 (1) ◽  
pp. 10
Author(s):  
Erli Mutiara ◽  
Adikahriani Adikahriani ◽  
Riana Friska Siahaan ◽  
Lelly Fridiarty
Keyword(s):  
Food Production ◽  
Nutritional Value ◽  
Processing Method ◽  
Online Marketing ◽  
Production Methods ◽  
Implementation Method ◽  
Grinding Machine ◽  
Red Ginger ◽  
North Sumatra ◽  
Good Food

Bandrek (Ginger Drink) is a traditional drink that has a great demand by consumers because of the health benefits. Most of the traditional beverage production is still produced on a household scale, such as the instant ginger drink produced by the household business “Frenss”. The household businesses that produce ginger drink should apply good food production methods so that the products produced are safe and their nutritional value is also maintained. Lumban Pinggol Village, Pangururan District, Samosir Regency is one of the tourist areas in the Lake Toba area in North Sumatra. One of the residents' efforts is to work on making ginger drink Instant. The processing method for instant ginger drink is still manual, even though the ginger drink produced reaches 50 kg each day. Therefore, the solution offered to partners was to design a ginger grinding machine. The implementation method consists of empowerment, mentoring, strengthening capital as well as monitoring, coaching and evaluation. In addition, to improve product quality, more attractive packaging designs and online marketing are needed. The results of this PKM activity are as expected. This can be proven by the fulfillment of targets and the enthusiasm and enthusiasm of the partners when listening to / paying attention to the material presentation and processing practices, so that with this PKM activity the partner's income will increase.

scholarly journals Implementation of Good Food Production Method for Kerupuk Household Industry in Sidoarjo

2018 ◽  
Vol 4 (1) ◽  
pp. 31
Author(s):  
Arif Herlambang ◽  
Endah Asmawati ◽  
Yon Haryono
Keyword(s):  
Food Quality ◽  
Food Production ◽  
Free Market ◽  
Evaluation Process ◽  
Production Method ◽  
Gender Analysis ◽  
Traditional Concept ◽  
Production Methods ◽  
Compliance Requirements ◽  
Good Food

The owners of SME kerupuk Sidoarjo so far still glued to the traditional concept, that is only focus on the fulfillment of quantity, while the quality factor is still not the main focus. In order to compete in the era of free market, SME kerupuk Sidoarjo must give main focus on food quality. The focus of food quality improvement can be done through the fulfillment of food quality requirements by applying Good Food Production Methods for Household Industries (GFPM-HI). The implementation of GFPM-HI was conducted on two SMEs Sidoarjo, namely UD Dua Kelapa and Sinar Jaya. The process of applying GFPM-HI, starting from the process of identifying gender analysis pathway (gap), designing compliance requirements, implementation, and evaluation process. The evaluation results still have some criteria that have not been optimal. Overall, the process of applying CPPB-IRT UD Dua Kelapa and Sinar Jaya shows an increase in compliance scores of more than 40%.

scholarly journals Performance of Disk Mill Type Mechanical Grinder for Size Reducing Process of Robusta Roasted Beans

2006 ◽  
Vol 23 (3) ◽  
Author(s):  
Sri Mulato ◽  
Sukrisno Widyotomo ◽  
Hadi Karia Purwadaria2
Keyword(s):  
Moisture Content ◽  
Product Quality ◽  
Key Words ◽  
Milling Process ◽  
Processing Method ◽  
Technical Parameters ◽  
Powder Product ◽  
Disk Mill ◽  
Coffee Powder ◽  
Grinding Machine

One of improtant steps in secondary coffee processing that influence on final product quality such as consistency and uniformity is milling process. Usually, Indonesian smallholder used "lumpang" for milling coffee roasted beans to coffee powder product which caused the final product not uniformed and consistent, and low productivity. Milling process of coffee roasted beans can be done by disk mill type mechanical grinder which is used by smallholder for milling several cereals. Indonesian Coffee and Cocoa Research Institute have developed disk mill type grinding machine for milling coffee roasted beans. Objective of this research is to find performance of disk mill type grinding machine for size reducing process of Robusta roasted beans from several size dried beans and roasting level treatments. Robusta dried beans which are taken from dry processing method have 13—14% moisture content (wet basis), 680—685 kg/m3 density, and classified in 3 sizes level. The result showed that the disk mill type of grinding machine could be used for milling Robusta roasted beans. Machine hascapacity 31—54 kg/h on 5,310—5,610 rpm axle rotation and depend on roasting level. Other technical parameters were 91—98% process efficientcy, 19—31 ml/ kg fuel consumption, 0.3—1% slips, 50—55% particles had diameter less than 230 mesh and 38—44% particles had diameter bigger than 100 mesh, 32—38% lightness was increased, 0.6—12.6% density was decreased, and solubility of coffee powder between 28—30%. Cost milling process per kilogram of Robusta roasted beans which light roast on capacity 30 kg/hour was Rp362.9. Key words : Coffee roasted, Robusta, disk mill, mechanical grinder, size reduction.

A Practical Technique for Generating Hexahedral Meshes

2012 ◽  
Vol 238 ◽  
pp. 214-217
Author(s):  
Xin Li Bai ◽  
Bing Ma ◽  
Jiang Yan Li
Keyword(s):  
Boundary Condition ◽  
Processing Method ◽  
Hexahedral Meshes ◽  
Implementation Method

A practical technique for generating hexahedral meshes automatically is proposed in this paper. The technique is accomplished by secondary subdivision of a tetrahedron. The implementation method from tetrahedron to hexahedron through secondary subdivision is discussed. The method and treatment of boundary condition formula are derived, and the simple and practical load processing method is given. Finally a tetrahedron-based hexahedron automatic meshing program is developed. Engineering examples shows that the calculation accuracy of the method is comparatively high. The proposed method can be applied to any entity.

scholarly journals Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 46 ◽  
Author(s):  
Adamina Duda ◽  
Julia Adamczak ◽  
Paulina Chełmińska ◽  
Justyna Juszkiewicz ◽  
Przemysław Kowalczewski
Keyword(s):  
Fatty Acids ◽  
Water Absorption ◽  
Principal Components ◽  
Food Production ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Components Analysis

Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.

Improvement of biological efficiency, Animal breeding: contributions to the efficiency of livestock production

1973 ◽  
Vol 267 (882) ◽  
pp. 131-144 ◽  
Keyword(s):  
Food Production ◽  
Livestock Production ◽  
Reproductive Rate ◽  
Animal Breeding ◽  
Scientific Study ◽  
Biological Efficiency ◽  
Factory Farming ◽  
Production Methods ◽  
Breeding Research ◽  
Hill Farming

Biological efficiency is an elastic term that commonly refers to comparisons of some aspect of animal performance at individual or herd level. It is useful in reviewing the opportunities for improvement by animal breeding to stretch the term to cover the biological efficiency of whole industries and thus their ability to compete for resources. Past improvements in the productivity of livestock, especially of pigs and poultry, suggests that genetical progress tends to be contemporary with advances in husbandry, scale, and other aspects of management; that ruminants are relatively backward; and that reproductive rate has so far not contributed fully to the improvements. The conflict of objectives that follows from diversity in production methods that range from hill-farming to factory farming needs resolving. Most of the prospective contributions from animal breeding research imply an emphasis on intensive systems and on efficient food production. Since society at large has other interests as well, there is a case for initiating an articulate and scientific study of the facts, methods and principles of livestock policy with a view to identifying national priorities.

scholarly journals How to Be Modern? The Social Negotiation of ‘Good Food’ in Contemporary China

Sociology ◽  
2017 ◽  
Vol 52 (1) ◽  
pp. 150-165 ◽  
Author(s):  
Joy Y Zhang
Keyword(s):  
Food Production ◽  
Alternative Interpretation ◽  
Western Society ◽  
Local Context ◽  
Sustainable Food ◽  
Global Trends ◽  
Social Negotiation ◽  
Rational Calculation ◽  
The Government ◽  
Good Food

Developing safe and sustainable food production for its population has been central to China’s ‘Modernisation Project’. Yet recent fieldwork in three Chinese cities suggests that there are two conflicting views on what a ‘modern’ agriculture should look like. For the government, modernisation implies a rational calculation of scale and a mirroring of global trends. But an alternative interpretation of modernity, promoted by civil society, has been gaining ground. For this camp, good food production is then established through a ‘rhizomic’ spread of new practices, which are inspired by world possibilities but are deeply rooted in the local context. Based on 14 interviews and five focus groups, this article investigates the ongoing social negotiation of ‘good food’ in China. It demonstrates how a non-western society responds to the twin processes of modernisation and globalisation and provides insights on the varieties of modernity in the making.

scholarly journals The appeal-to-nature fallacy: Homeopathy and biodynamic agriculture in official EU regulations

2017 ◽  
Author(s):  
José Miguel Mulet
Keyword(s):  
Food Production ◽  
Nutritional Value ◽  
Scientific Evidence ◽  
Organic Food ◽  
Organic Production ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
The World ◽  
A Minor ◽  
Biodynamic Agriculture

Although the consumption of organic food is increasing in Europe and other parts of the world, it is still a minor option. The total agriculture land used for organic production in Europe is less than 6% and less than 1% worldwide. Contrary to what most consumers think there is no scientific evidence to support the claim that organic food has better nutritional value or that its production is more sustainable. In addition, productivity is very low and concomitantly the price is higher. This report reviews the presence of pseudoscience and the exclusion of technology from the European organic regulations and proposes some improvements that would help to make organic food production a real alternative and attain its objectives of providing healthier and sustainable food production.

scholarly journals Neuroeconomics Meets Aquaponics: An Eye-tracking Pilot Study on Perception of Information about Aquaponics

2019 ◽  
Vol 11 (13) ◽  
pp. 3580
Author(s):  
Iris Schröter ◽  
Marcus Mergenthaler
Keyword(s):  
Pilot Study ◽  
Eye Tracking ◽  
Food Production ◽  
Production Systems ◽  
Aquatic Organisms ◽  
Production Method ◽  
Plant Production ◽  
Specific Information ◽  
Production Methods ◽  
Key Stakeholders

Aquaponics is an innovative food production method that combines the production of aquatic organisms with plant production. This can have environmental advantages such as reducing land conversion and resource input and waste output through nutrient cycling. To support the dissemination of aquaponics, key stakeholders need to be appropriately informed about this production method, an aspect that has received little attention so far. In this pilot study, visual perception of information about aquaponics was explored using eye tracking combined with a questionnaire. The results show that people distinguish between aquaponics variants when evaluating aquaponics. A production system with a more natural appearance is preferred. Allocation of visual attention is linked to the specific information content and to the assessment of the naturalness of aquaponics production. The results of the present study could form a basis for further research, not only to make information about food production systems more appropriate but also to develop food production systems in a way that people become more aware of the sustainability aspects of production methods and its products.

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