scholarly journals Pemanfaatan Teknologi Vacuum Frying untuk Mendukung Diversifikasi Produk Olahan Makanan Ringan pada UKM di Kec. Koto Balingka, Kab. Pasaman Barat, Prov. Sumatera Barat

2018 ◽  
Vol 2 (2) ◽  
pp. 17
Author(s):  
Andasuryani Andasuryani ◽  
Alhapen Ruslin Chandra ◽  
Renny Eka Putri
Keyword(s):  
Product Diversification ◽  
Raw Material ◽  
Development Activity ◽  
Product Packaging ◽  
Packaging Technology ◽  
Vacuum Frying ◽  
Medium Enterprise ◽  
Processed Products ◽  
Snack Products ◽  
Total Dimension

ABSTRAK: Potensi hasil pertanian yang ada di kecamatan Koto Balingka,Kab. Pasaman Barattelah dimanfaatkan oleh masyarakat sekitarnya dengan melakukan kegiatan pengolahan hasil pertanian menjadi produk olahan makanan ringan seperti keripik. Pada umumnya, bentuk kegiatan usaha yang dilakukan oleh masyarakat masih dalam skala rumah tangga, seperti yang dikelola oleh UKM Umak Havis dan UKM Umak Buyung. Kedua UKM ini, tepatnya berada di Jorong Lubuk Gadang, kecamatan Koto Balingka.Kedua UKM ini hanya menggunakan komoditi pisang dan ubi kayu sebagai bahan baku pembuatan keripik. Ketergantungan UKM sangat tinggi terhadap komoditi pisang dan ubi kayu. Sementara itu, keberadaan hasil hortikultura lainnya dapat menjadi bahan baku alternatif dalam mendiversifikasikan produk olahan mereka selain pisang dan ubi kayu. Proses produksi dan pengemasan produk yang dilakukan pada kedua UKM ini menunjukkan belum adanya sentuhan teknologi sehingga produk yang dihasilkan memiliki daya saing yang rendah. Melalui kegiatan PKM ini ditawarkan solusi dalam bentuk menyediakan teknologi penggorengan berupa alat vaccum frying dan spinner serta teknologi pengemasan menggunakan hand sealer. Kegiatan ini dilaksanakan dalam beberapa tahapan yang meliputi tahap pembuatan alat vaccum frying dan spinner, tahap evaluasi kinerja alat, dan tahap introduksi alat dan teknologi pengemasan kepada mitra. Kapasitas maksimum alat vacuum frying adalah 1.5 kg dengan dimensi total 470 mm x 390 mm x 940 mm (p x l x t). Sementara itu, spinner dibuat dengan ukuran 450 mm x 390 mm x 800 mm dengan daya motor penggerak 400 watt. Kegiatan introduksi berjalan dengan lancar dan mitra tertarik dan antusis. Kegiatan ini menambah pengetahuan mitra dalam mendiversifikasikan produk olahan dan proses tranfer teknologi pengemasan sehingga dapat membantu mitra dalam melakukan pengemasan produk yang lebih menarik bagi konsumen.Kata kunci: Diversifikasi Produk, Teknologi Pengemasan, Vaccum Frying, Spinner. Utilization of Vacuum Frying Technology to Support Snack Products Diversification of SME in Koto Balingka, Pasaman Barat District, West SumatraABSTRACT: Agricultural products in Koto Balingka sub-district has been used by community by processing the products into snacks such as chips. Generally, the business carried out by the community were in a household scale, such as Small Medium Enterprise (SME) Umak Havis and SME Umak Buyung. These two SMEs, located in Lubuk Gadang vilage, Koto Balingka sub-district. These SMEs only use banana and cassava as a raw material for producing the chips. The dependence of SMEs was very high on the commodity of bananas and cassava. Meanwhile, the presence of other horticultural products could be an alternative raw material in diversifying their processed products. Previously, there is no technology apllied in the production and packaging process carried out on these two SMEs. Therefore, this Community Development Activity offered a solution by providing frying technology consists of a frying and spinner vaccum device and packaging technology using hand sealer. This activity was carried out in several stages which are building the frying and spinner vaccum device, evaluation of devices performance, and introducing the device and packaging technology to partners. The maximum capacity of a vacuum frying device is 1.5 kg with a total dimension of 470 mm x 390 mm x 940 mm (p x l x t). Meanwhile, spinner dimension was 450 mm x 390 mm x 800 mm with a power of 400-watt drive motor. The introduction activities conducted smoothly, and the partners showed their interest and enthusiasm. The activity has broadened the knowledge of partners in diversifying processed products. In addition, it also improves their product packaging become more attractive for the consumer.Keywords: Product Diversification, Packaging Technology, Vaccum Frying, Spinner.

scholarly journals Pemberdayaan Nelayan Dan UMKM melalui Diversifikasi Olahan Ikan Menuju “Desa Iwak” dan Kawasan Minapolitan Di Desa Kalanganyar, Kec Sedati, Kabupaten Sidoarjo, Jawa Timur

2020 ◽  
Vol 4 (2) ◽  
pp. 103
Author(s):  
Purwadi Purwadi ◽  
Sigit Dwi Nugrono
Keyword(s):  
Local Community ◽  
Economic Value ◽  
Online Marketing ◽  
Product Diversification ◽  
Raw Material ◽  
Soy Sauce ◽  
Product Packaging ◽  
Fish Products ◽  
Processed Products ◽  
Lack Of Knowledge

Kalanganyar Village is a village in Sidoarjo Regency, Sedati District, which covers an area of 2/3 consisting of a pond, which borders the villages of Buncitan, Sawohan, Cemandi, and Tambakcemandi. Kalanganyar Village is one of the areas with socio-economic conditions that need to be improved. The source of the livelihood of the local community is very dependent on the results of fishing which is very influenced by the weather. When fishermen cannot go to sea due to extreme weather, local people do not have alternative sources of income. The problems with partners and the potential to support the Sedati sub-district as a Minapolitan area are (1) limited livelihoods of the community as fishermen, (2) The skills of the Fish Cultivation Group (Pokdakan) are still weak regarding the diversification of products made from fish as raw material, (3) There is still a lack of knowledge and practice regarding fish processing which has economic value. (4) Limited knowledge about the packaging of fish-based products (5) Lack of knowledge about marketing fish products. The method used is counseling and training, among others, the socialization of the importance of diversification of processed products made from fish, training on diversification of fish product processing technology, training on packaging of processed fish products, training on online and offline marketing management. The results achieved in implementing program activities (a). The community understands the importance of product diversification from fish so that fish has a high economic value, (b) Training on product diversification from fish is successful in making soy sauce from fish and shredded fish from milkfish, (c) Success in making soy sauce product packaging from fish and labeling jerky from milkfish , (d). Online marketing through social media and websites is still in the design process.

scholarly journals Application of Vacuum Frying Machines in Various IKM Banana Processes to Improve Employee Expenses PHK PT Kertas Leces Probolinggo District Provinsi Jawa Timur

2019 ◽  
Vol 2 (1) ◽  
pp. 9
Author(s):  
Trias Setyowati ◽  
Kosjok Kosjok ◽  
Wiwik Suharso
Keyword(s):  
Financial Management ◽  
Rainy Season ◽  
Market Price ◽  
Weather Forecast ◽  
Nutrient Content ◽  
Raw Material ◽  
Market Prices ◽  
Business Units ◽  
Vacuum Frying ◽  
Processed Products

During the rainy season traditional production activities for sale and banana chips cannot be done because the processed raw material for bananas must be dried in the sun for three consecutive days so that the quality is good. This condition is experienced by mother’s wife of former employees of layoffs PT Kertas Leces Faizzah Probolinggo in SMEs, especially at the height of the rainy season in December and January. The weather forecast for BMKG in Probolinggo Regency in January 2017 shows high rainfall of more than 400 mm lasted until March. Therefore, this activity aims to apply a vacuum frying frying machine so that partners can still produce with good quality when it is rainy or cloudy. Vacuum frying can fry the raw material of wet bananas into high quality products and banana chips. The advantages of the vacuum frying method are non-charred products, the nutrient content does not disappear, the taste and aroma according to the original ingredients, crisp, do not need preservatives and artificial flavor enhancers. Whereas the Surya Makmur Farmer Group faces the problem of the price of slash and the location of banana plants below the market price. So that the specific target to be achieved is the strengthening of business units providing processed sale and banana chips with sustainable production and managed by financial management and retail-based marketing by IKM Faizzat, as well as the availability of banana supply at market prices from farmers in the Farmers' Group. The solution provided by the Implementing Team is in the form of machine procurement and testing, production training and mentoring, and socialization. The procurement and testing of vacuum frying machines as frying machines, and spinner machines as oil residues are left over in sale products and banana chips. The training activity begins with the production of standard operating procedures, production training and machine maintenance documents. Socialization activities are given to partners so that they can be continued in the production of various banana processed products independent.

Review: Prevention and Reduction of Mycotoxin by Antagonistic Microorganism

2018 ◽  
Vol 15 (2) ◽  
pp. 85
Author(s):  
Winiati Pudji Rahayu
Keyword(s):  
Toxic Substance ◽  
Single Species ◽  
Raw Material ◽  
Foodborne Disease ◽  
Toxigenic Fungi ◽  
Toxicity Effect ◽  
Microbial Characteristic ◽  
Processed Products ◽  
Biological Methods ◽  
Effective Result

Mycotoxin is widely known as one cause of foodborne disease, produced by toxigenic fungi. Any country should be aware about this high risk potency by knowing the mycotoxin, affected commodities, fungal sources, and toxicity effect to human or animal. Controlling mycotoxin could be done by physic, chemical, and biological methods. The microbial characteristic used for biological agent should be evaluated including the inability to produce toxic substance, tendency to multiply, colonize, survive, safety, and applicability to the environment. Studies related to mycotoxin biocontrol by using antagonistic microorganism can be focused on (1) the effect to the mycotoxin, (2) the growth of microorganism, or (3) the application to food both raw material and processed products. Consideration to combine more than one species of microorganism instead of a single species also has been taken to achieve more effective result.  For example, S. cerevisiae has been used together with LAB to control certain mycotoxin. Further studies are needed to develop the possibility of other biological agents and the effect of their application, which in the next have the potency as manufacturing products.

scholarly journals Heavy Metals Content in Phaeophyceae from Malang Rapat Waters, Bintan

2021 ◽  
Vol 26 (1) ◽  
pp. 57-62
Author(s):  
Hilda Novianty ◽  
Emienour Muzalina Mustafa ◽  
Suratno Suratno
Keyword(s):  
Heavy Metals ◽  
Metal Contamination ◽  
Heavy Metal Contamination ◽  
Dry Weight ◽  
Raw Material ◽  
National Agency ◽  
Brown Macroalgae ◽  
Turbinaria Conoides ◽  
Processed Products

The use of brown-macroalgae (Phaeophyceae) as an alginate source is very broad, covering the food and non-food industry, because of that it is necessary to know the safety of these natural resources, one of which is safe from heavy metal contamination. The purpose of this study was to determine heavy metals concentrations accumulated in several types of Phaeophyceae (brown macroalgae) as an alginate source from Malang Rapat waters, Bintan. The method used was descriptive non-experimental. The determination of the location of sampling was done by purposive sampling method. Samples were taken through free collection, identified species and measured of metal contamination concentrations for As, Cd, and Pb. The data obtained were analyzed descriptively. The results showed that Phaeophyceae found in Malang Rapat waters were Turbinaria conoides, Sargassum aquifolium, Padina australis, Hormophysa cuneiformis with each metal concentration contamination of As 13.95 to 23.30 µg.g-1 dry weight; Cd from 0.33 to 1.08 µg.g-1 dry weight and Pb from 4.72 to 9.92 µg.g-1 dry weight. This study showed that all metal contamination ranges in all Phaeophyceae were on the verge of the maximum limit set by the National Standardization Agency of Indonesia Indonesian (SNI) No 7387 of 2009 and National Agency of Drug and Food Control of RI (BPOM) Regulation No 5 of 2018 for dried macroalgae product so that Phaeophyceae from Malang Rapat waters - Bintan was not safe to be used as raw material for alginate source or other processed products of brown-macroalgae.

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 PENGEMBANGAN AGRIBISNIS DAN PENGOLAHAN MENDUKUNG PENSEJAHTERAAN PETANI CABE MERAH

2019 ◽  
Vol 5 (2) ◽  
pp. 413
Author(s):  
Rooganda Elizabeth
Keyword(s):  
Rural Areas ◽  
Raw Materials ◽  
Free Market ◽  
Raw Material ◽  
Added Value ◽  
Processing Industry ◽  
Partnership Development ◽  
Farmer Groups ◽  
Processed Products ◽  
Development Perspective

The procurement of raw materials for the red chili processing industry, the majority still comes from traders / suppliers. Chili starts procurement, processing to obtain added value, until marketing should be able to anticipate the limitations of the rights of farmers / gapotan groups that are more burdened with obligations. This paper aims to examine and express the role and benefits of chilli in the processing of red chillies to the marketing of processed products, related to efforts to accelerate the development of processing and agribusiness industries to improve the welfare of red chilli farmers. The benefits of partnership for farmer groups are the existence of market certainty, and relatively stable profits. The benefit for partners is the certainty of obtaining raw materials in accordance with the required specifications. The partner still gives the opportunity to sell to the free market if the price is better. The partnership development perspective is still very open, among others due to: (a) both parties obtain mutually beneficial benefits; (b) demand for processed products increases along with population growth. processing business is the transfer of raw material into highly-processed processed products that are able to meet the high demands of quality and hygienic (GMP) processed product requirements, as well as closely related to the increase in income from the acquisition of product value that is expected to realize and prosper farmers and businessmen , able to create jobs and increase interest in young workers on agriculture. The importance of changing the old mindset and paradigm of agriculture through the empowerment and development of chillies in processing and red chili processed agribusiness products is expected to be able to power the development of industrialization and the economy in rural areas.

scholarly journals Strategi Pemasaran Produk Olahan Hasil Perikanan pada UMKM Cindy Group

2018 ◽  
Vol 13 (1) ◽  
pp. 19
Author(s):  
Eviet Sri Setiyorini ◽  
Bambang Pramudya Noorachmat ◽  
Muhammad Syamsun
Keyword(s):  
Marketing Strategy ◽  
External Factor ◽  
Marketing Strategies ◽  
External Factors ◽  
Raw Material ◽  
Internal Factor ◽  
Factor Evaluation ◽  
Processed Products ◽  
Internal And External Factors ◽  
A Company

Cindy Group is a company grouped as SMEs which produces boiled fish, both traditional and hygienic. Companies to keep their survival in order to survive in a competitive market, must have a strategy to attract consumers to buy their products. One of the best strategy is to evaluate and develop appropriate marketing strategies. The objectives of this research are: (1) to identify and analyze internal and external factors influencing Cindy Group marketing strategy, (2) to formulate Cindy Group marketing strategy, and (3) to prioritize Cindy Group marketing strategy. Based on internal and external factors, Cindy Group formulated strengths, weaknesses, opportunities and threats toward marketing strategy using Internal Factor Evaluation (IFE) and External Factor Evaluation (EFE). The total score in the IFE and EFE matrices illustrated that the firm's stable position in responding to external situations. The total IFE score of 3.3436 indicated that the strengths of Cindy Group could overcome the weaknessess very well. Total EFE score of 2.5545 indicated that Cindy Group was good enough to respond the opportunities and minimize threats. Based on QSPM analysis, the priority strategy to be applied in the marketing of fishery processed products at UMKM Cindy Group which was expanding marketing network, maintaining quality, increasing sales service and increasing cooperation with related institutions and cooperatives/other SMEs in order to get raw material access.

scholarly journals Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation

2017 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
John Manano ◽  
Patrick Ogwok ◽  
George William Byarugaba-Bazirake
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Daily Intake ◽  
Raw Material ◽  
Cyanogenic Glucosides ◽  
East African ◽  
Mineral Contents ◽  
Crude Lipid ◽  
Processed Products ◽  
Cassava Varieties

Uganda is one of the major cassava producing countries in the world. Currently, utilization of cassava is limited to semi-processed products through the informal sector. Cassava has technological potential as a raw material for agro-industrial products, such as flours for baked products, animal feeds and starch. The aim of this study was to investigate the chemical composition of five major cassava varieties grown in Nebbi distict (Uganda), to assess their potential as industrial raw materials. Analysis of the chemical composition of local (Nyamatia and Nyarukeca) and improved (NASE 3, NASE 14, and NASE 19) cassava varieties was carried out using standard methods. Results showed significant (p < 0.05) differences between the varieties indicating high levels of starch, calcium, magnesium, cyanonenic glucosides and phytates. The cassava varieties contain low levels of protein, lipids and minerals with respect to recommended daily intake of these nutrients. Moisture contents ranged from 5.43 for Nyamatia to 10.87 for NASE 19; ash from 1.05 for Nyamatia to 2.39 for NASE 14; crude fiber from 1.06 for Nyamatia to 1.18 for NASE 19; crude protein from 0.74 for Nyarukeca to 1.51 for NASE 14; crude lipid from 0.39 for Nyamatia to 0.63 for NASE 19; and starch contents from 66.72 for NASE 19 to 84.42 for NASE 3. The mineral contents (mg/kg): calcium ranged from 13.15 for Nyamatia to 16.56 for NASE 3; iron ranged from 0.002 for Nyarukeca to 0.01 for NASE 19; zinc ranged from 0.56 for Nyamatia to 0.87 for NASE 3; magnesium ranged from 3.58 for NASE 19 to 3.88 for Nyarukeca; and copper ranged from 0.002 for Nyamatia to 0.14 for NASE 3. The contents of anti-nutrients (mg/kg): cyanogenic glucosides ranged from 30 in NASE 3 and NASE 19 to 800 in Nyamatia; phytates ranged from 661.33 in Nyarukeca to 984.64 in NASE 3; oxalates ranged from 90.6 in Nyarukeca to 227.8 in NASE 3; and tannin ranged from 0.18 in Nyarukeca to 0.33 in NASE 3. Based on the chemical composition results, all the cassava varieties studied contain higher levels of cyanogenic glucosides than recommended by Ugandan and East African Standards, making them unsafe for direct utilization as food and food raw materials for industries at levels beyond 30% in food formulations. The high starch levels in all the cassava varieties make them valuable raw materials for starch and starch-related industries. 

Study on Modification of the Banana Peel in the Extrusion

2011 ◽  
Vol 236-238 ◽  
pp. 2172-2178 ◽  
Author(s):  
Bing Du ◽  
Yan Li Jiao ◽  
Yan Jie Li ◽  
Guan Xiu Yin ◽  
Gong Ming Yang
Keyword(s):  
Feeding Rate ◽  
Raw Material ◽  
Banana Peel ◽  
Screw Extruder ◽  
Soluble Dietary Fiber ◽  
Study Results ◽  
Twin Screw ◽  
Feed Moisture ◽  
Processed Products ◽  
Extrusion Technology

Using self-determined design of SPJ-40 experimental twin-screw extruder to extrude the banana peel is investigated in this study. Results revealed that the best extrusion conditions were: banana peel and starch at rate of 2:8, feed moisture at 16%, screw speed at 268r/min, extrusion temperature at 150°C, and feeding rate at 20r/min. The structures of the products were determined after the extrusion. The electron microscopy showed that the structure of the starch powders and fibers had been greatly damaged, leading to the great increasing of surface area of processed products. Compared to the raw material, the crystallinity of products was down to 13.06% from 19.85%, but soluble dietary fiber was increased by 30.3 percent. The final product tastes delicate with palatable aroma. Overall, this extrusion technology for processing banana peel has bright prospect in application.

scholarly journals Diversification of processed yellow pumpkin products (Cucurbita Moschata) in efforts to develop household culinary businesses

2019 ◽  
Vol 4 (2) ◽  
pp. 370-376
Author(s):  
Siti Khadijah Hidayati Nasution ◽  
R.B.Moh Ibrahim Fatoni
Keyword(s):  
Financial Management ◽  
Production Capacity ◽  
Production Equipment ◽  
Product Diversification ◽  
Cucurbita Moschata ◽  
Service Activity ◽  
Market Opportunities ◽  
The Business Cycle ◽  
Processed Products ◽  
The Cost

The development of SMEs in the culinary in Medan has increased every year. Market opportunities provide SMEs to grow. Diversification in food processing can be done by adding pumpkin (Cucurbita Moschata) into food dough food so that it becomes a different product from those in the market. YAAHFTICS is a SMEs which is engaged in culinary, especially birthday cake, pizza, roll cake and others. Mitra has been established since 2015. Partners rely on marketing through social media Instagram. In running the business cycle, partners experience several major problems. Starting in terms of business financial management, product diversification to the problem of quantity production. The aim of the Community Service Program activities is that Partners can increase their production capacity so that they can increase their income, able to produce diversified processed products from pumpkins, and able to determine product prices with optimal profit. The method of activity used is the delivery of production equipment, the practice of using production equipment to increase production capacity, the practice of making diversified processed pumpkin products and monitoring the production and sales processes. The results of the oven and mixer grant in this service activity can increase the partner’s production capacity product. After counseling the importance of product diversification and the practise of diversification of pumpkin processed pumpkin products, the partner have been able to diversity their processed pumpkin products. And the partner  have been able to determine product prices with optimal profit after the partner has been given training in determining the cost of goods sold.

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