scholarly journals Assistance of Amanah Farmer Women's Group in Increasing Product Value Added Through Packaging and Label Design in Limapuluh Kota Regency

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Iis Ismawati ◽  
Raeza Firsta Wisra ◽  
Imelfina Musthafa ◽  
Riva Hendriani
Keyword(s):  
Market Price ◽  
Value Added ◽  
Added Value ◽  
Selling Price ◽  
Product Packaging ◽  
Implementation Team ◽  
Product Value ◽  
West Sumatra ◽  
Group Members ◽  
Value Added Products

Kelompok Wanita Tani (KWT)  Amanah is one of the SME groups that processes cassava into tradisional snacks of West Sumatra. Most products are sold wholesale, do not have labels and packaging, so the selling price is lower than the market price. The lack of knowledge of group members about the importance of product packaging and labels still an obstacle. The purpose of this community dedication is to provide awareness to the KWT Amanah community about the importance of labels and packaging in increasing product added value. In addition, the implementation team provided assistance in arranging P-IRT. The method used is trainning, discussion, observation and demonstration. This counseling activity provides insight and knowledge that can motivate KWT Amanah to make decisions in choosing the type of packaging used. This community dedication program are improves value added products through label designs,  increase members knowledge and create the products selling value  for partner.

scholarly journals NILAI TAMBAH DARI USAHA PENGOLAHAN TEPUNG TERIGU MENJADI MARTABAK MARKOBAR KOTA MANADO

2018 ◽  
Vol 14 (2) ◽  
pp. 35
Author(s):  
Amar ., Nfn ◽  
Tommy F. Lolowang ◽  
Nordy F. L. Waney
Keyword(s):  
Data Analysis ◽  
Data Collection ◽  
Value Added ◽  
Added Value ◽  
Primary Data ◽  
Selling Price ◽  
Total Revenue ◽  
Collection Method ◽  
Profit Analysis ◽  
Business Profit

This study aims to determine the magnitude: (1) the added value of flour business into martabak Markobar Manado (2) profit from flour processing business into martabak Markobar Manado City. The study was conducted in October to December 2017, located in Markobar Kota Manado. Data collection method is done by using primary data. Primary data was obtained through interviews with relevant parties based on a prepared list of questions, as well as on-site observations. Data analysis in this study using: 1) value-added analysis and 2) profit analysis with the formula π = TR - TC. The results showed that Markobar Manado process 3 types of martabak martabak 2 flavors, martabak 4 flavors and martabak 8 flavors. Number of martabak 2 taste processed ie 96 pieces with selling price per fruit of Rp. 50,000 so the total revenue is Rp.4.800.000. Number of martabak 4 flavors processed ie 144 fruit with the selling price per fruit of Rp. 80,000 so that the revenue received by Markobar is Rp.11.520.000. Number of martabak 8 taste processed ie 240 fruit with selling price per fruit of Rp. 100.00.000 so that the revenue received by Markobar is Rp.24.000.000 Profit business martabak 2 taste of Rp. 485,116.71, business profit martabak 4 taste of Rp. 5,297,675.07 and business profit martabak 8 taste of Rp. 9,322,791.78. Processing business martabak 2 flavors produce value added Rp 2,357,116.71, processing martabak 4 flavors produce value added Rp. 8,105,675.07 and martabak processing 8 flavors produce added value of Rp. 14,002,791.78.*eprm*.

ANALISIS POLA PEMANFAATAAN LAHAN TEGALAN MENANAM SAYURAN DI DESA TAMBAK BOYO, KEC. BUAY MADANG TIMUR, OKU TIMUR

2017 ◽  
Vol 3 (01) ◽  
pp. 7-11
Author(s):  
Muridin
Keyword(s):  
Production Cost ◽  
Value Added ◽  
Added Value ◽  
Selling Price ◽  
Total Production ◽  
Rice Milling

The objectives of this research are: 1) To know the production cost and income of paddy mill business in Buay Bahuga Sub-district of Way Kanan Regency, 2) To know the value added of rice mill business in Buay Bahuga Sub-district of Way Kanan Regency, 3) To know the feasibility of rice milling business in the District of Buay Bahuga District Way Kanan. The results showed that the total production of rice milling business that is equal to 75.096 kg / year with the selling price of Rp 7,700 / kg, the revenue of Rp 578,239,200 is obtained, the use of production cost of Rp 800.006.105, the income of Rp -221.766.905 . Added value to the paddy mill business in Buay Bahuga District is Rp 578,239,200. with the use of the intermediate fee of Rp 382,505,680. The rice milling business in Kecamatan Buay is also feasible to be developed financially.

scholarly journals Agro-Industrial Avocado (Persea americana) Waste Biorefinery

2021 ◽  
Author(s):  
Anthony Mora-Sandí ◽  
Abigail Ramírez-González ◽  
Luis Castillo-Henríquez ◽  
Mary Lopretti-Correa ◽  
José Roberto Vega-Baudrit
Keyword(s):  
Global Warming ◽  
Environmental Remediation ◽  
Value Added ◽  
Persea Americana ◽  
Added Value ◽  
Biomass Waste ◽  
Physical Chemical ◽  
Biological Conversion ◽  
Medical Material ◽  
Value Added Products

Significant problems have arisen in the last years, such as climate change, global warming, and hunger. These complications are correlated with the depletion and exploitation of natural resources and environmental contamination. Due to overcrowding, the list of challenges for the next few years is growing. A comprehensive approach was made to the agro-industrial production of Avocado (Persea americana) and the management of all its biomass waste. So, bioprocesses and biorefinery can be used to produce high added-value products. A large number of residues are composed of lignin and cellulose. They have many potentials to be exploited sustainably for chemical and biological conversion; physical, chemical, and natural treatments improve the following operations. There are some applications to many fields such as pharmaceutical, medical, material engineering, and environmental remediation. Possible pathways are mentioned to take advantage of Avocado as biofuels, drugs, bioplastics, and even in the environmental part and emerging technologies such as nanotechnology using bioprocesses and biotech. In conclusion, Avocado and its waste could be transformed into high value-added products in industries above to mitigate global warming and save non-renewable energy.

scholarly journals Bioconversion of cassava bagasse and sugarcane bagasse using cheap home-made enzymatic cocktails

2021 ◽  
Author(s):  
Gabriela Verónica Díaz ◽  
Silvana Soledad Sawostjanik Afanasiuk ◽  
Romina Olga Coniglio ◽  
Juan Ernesto Velázquez ◽  
Pedro Darío Zapata ◽  
...  
Keyword(s):  
Sugarcane Bagasse ◽  
Value Added ◽  
Added Value ◽  
Cassava Bagasse ◽  
Commercial Enzymes ◽  
Before And After ◽  
Agricultural Industries ◽  
The Cost ◽  
Agroindustrial Wastes ◽  
Value Added Products

Abstract The agricultural industries generate lignocellulosic wastes that can be modified by fungi to generate high value-added products. The aim of this work was to analyze the efficiency of the bioconversion of sugarcane bagasse and cassava bagasse using two cheap home-made enzymatic cocktails from Aspergillus niger LBM 134 (produced also from agroindustrial wastes) and compare the hydrolysis yield with that obtained from the bioconversion using commercial enzymes. Sugarcane bagasse and cassava bagasse were pretreated with a soft alkaline solution before the hydrolysis carried out with home-made enzymatic cocktails of A. niger LBM 134 and with commercial enzymes to compare their performances. Mono and polysaccharides were analyzed before and after the bioconversion of both bagasses as well as their microscopic structure. The maximal yield was the 80% of total glucans saccharified from cassava bagasse. The bioconversion of both bagasses were better when we used the home-made enzymatic cocktails than commercial enzymes. We obtained high added-value products from agroindustrial wastes, home-made enzymatic cocktails and hydrolysates rich in fermentable sugars. The importance of this work lays in the higher performance of the cheap home-made enzymatic cocktails over the hydrolytic performance of commercial enzymes due to the cost of producing the home-made enzymatic cocktails were more than 500 times lower than commercial enzymes.

SECONDARY PACKAGING SELECTION FOR CUBE CHILI WITH AHP METHOD, CONSUMER PREFERENCE LEVEL AND VALUE ADDED

2012 ◽  
Vol 2 (2) ◽  
pp. 62-70
Author(s):  
Febri Boyanda Sinaga ◽  
Kurnia Herlina Dewi ◽  
Evanila Silvia
Keyword(s):  
Value Added ◽  
Consumer Preference ◽  
Added Value ◽  
Expert Assessment ◽  
Ahp Method ◽  
Product Packaging ◽  
Selection For ◽  
Hierarchy Process ◽  
Selection Of

Cube chili has potential to be commercialized.   However, packaging of the product has not yet been prepared well for commercialized purpose. Therefore, it’s necessary to do a research about product packaging.  This research aims to obtain the best secondary packaging for cube chili, determine the level of consumer preference towards the packaging and get the information about the added value of packaged cube chilli. Selection of the best secondary packaging for cube chili according assessment from 5 experts with Analytical Hierarchy Process (AHP) method, distributing hedonic test questionnaires to 25 customers for the selection of the preferred packaging, analyzed with Kruskal Wallis method and determination of the added value packaging with Hayami method. Secondary packagings that have been used are  plastic box polistirene (PS) with thickness of 0.167 mm, folding box carton (FC) with thickness of 0.5 mm and  plastic box polistirene (PS) with thickness of 1 mm. Result of this research  showed that the best secondary packaging  according to expert assessment is PS box 1 mm (0,468).  The packaging of cube chili that most preferred by consumers is FC-box 0.5 mm (4,44). The highest added value is owned by the cube chili that packed with PS boxes 0.167 mm (51.89%)

scholarly journals Production and added value of waste cooking oil product derivatives in the Bali Province

2021 ◽  
Vol 4 (1) ◽  
pp. 56-62
Author(s):  
Dewa Ayu Anom Yuarini ◽  
Ganda Putra ◽  
AAPA Suryawan Wiranatha
Keyword(s):  
Economic Value ◽  
Value Added ◽  
Waste Cooking Oil ◽  
Added Value ◽  
Oil Consumption ◽  
Liquid Soap ◽  
Cooking Oil ◽  
The Government ◽  
Derivative Products ◽  
Value Added Products

Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%), was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47.38%), classified as a high added value product. While, biodiesel products generating the added value of IDR 2,363/kg (or added value ratio of 25.57%), classified as a medium added value product.

scholarly journals Business model for a catfish fish processor

2020 ◽  
pp. 8-12
Author(s):  
Leonardo Pérez-Rosas ◽  
Oscar Diego-Estudillo ◽  
Silvia Edith Cortés-Martínez ◽  
Vera Areli Huerta-Fernández
Keyword(s):  
Ictalurus Punctatus ◽  
Value Added ◽  
Business Plan ◽  
Economic Benefits ◽  
Added Value ◽  
Processing Plant ◽  
Key Factors ◽  
Additional Source ◽  
The Face ◽  
Value Added Products

In the Mixteca Poblana, there are aquaculture farms producing catfish (Ictalurus punctatus), which is a freshwater fish and its international trade is relatively recent. The producers have found in this activity an opportunity for economic development, since it represents an additional source of income in the face of the lack of jobs in the same area. The commercialization of the carcass meat of this type of fish, is difficult due to the ignorance of the same in the market, in addition to the date there has not been an added value that allows to introduce this meat in points of sale with greater demand of aquaculture products. Currently, food products were developed, with catfish meat. The objective is to formulate a proposal of agribusiness processing company of catfish meat in value-added products, that allow to increase the consumption and therefore the production of this fish, bringing with it greater economic benefits for the aquaculture farms of the aforementioned region. The business plan for this processing plant is structured based on the Canvas model methodology, which is a tool for shaping business ideas and allows finding key factors for the success of the project.

scholarly journals PENINGKATAN NILAI TAMBAH PENGRAJIN DUPA DESA PETUNGSEWU KECAMATAN WAGIR KABUPATEN MALANG

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

<p><strong><em>Abstract, </em></strong><em>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.</em><em></em></p><p><strong><em>Keywords: Craftsmen, Value Added, Training</em></strong><em></em></p><p><strong> </strong></p><p><strong>Abstrak,</strong> 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.</p><p><strong>Kata</strong><strong> </strong><strong>Kunci: Dupa Wangi, Nilai Tambah, Pelatihan</strong></p>

scholarly journals APLIKASI PENDEKATAN KESEIMBANGAN PORTOFOLIO ANALISIS NILAI TAMBAH DAN ELASTISITAS KESEMPATAN KERJA PADA INDUSTRI KECIL PENGERINGAN DAN PENGOLAHANIKAN DI KOTA PADANG

2016 ◽  
Vol 5 (1) ◽  
pp. 51
Author(s):  
Ariusni Ariusni
Keyword(s):  
Positive Impact ◽  
Production Capacity ◽  
Value Added ◽  
Added Value ◽  
Analysis Tool ◽  
Selling Price ◽  
Labor Costs ◽  
Processing Industry ◽  
Negative Effect ◽  
The City

The purpose of this study is to determine (a). The value of the cost and the revenue, (b). The added value and (c). Employment elasticity value of the fish processing industry in the city of Padang. The analysis tool used is multiple linear regression and also use Hayami method. Our research found that there is significant and positive production capacity to value added in industrial dryingband processing fish in Padang. Variable value raw materials to value added in industrial drying and processing fish in Padang significant and positive impact. The variable amount of labor to value added in industrial drying and processing fish in the city of Padang was not significant and positive impact. Variable selling price to value added in industrial drying and processing fish in Padang positive and significant effect. Variable labor costs to value added in industrial drying and processing fish in the city of Padang was not significant and negative effect. Other variable costs to value added in industrial drying and processing fish in Padang significant and negative effect. While the average yield added value there at 30 industrial drying and processing fish in Padang is very large, amounting to Rp. 78,445,203 and an average elasticity of labor in fish drying and processing industry in the city of Padang is inelastic at 0.2093.Keywords : value added, Elasticity, Industry, employment

scholarly journals Analisis Nilai Tambah Edamame Melalui Penanganan Pasca Panen menggunakan Air Berozon

2021 ◽  
Vol 21 (1) ◽  
pp. 1-6
Author(s):  
Silvia Oktavia Nur Yudiastuti ◽  
Rizza Wijaya
Keyword(s):  
Value Added ◽  
Quality Criteria ◽  
Color Stability ◽  
Food Products ◽  
Added Value ◽  
Minimal Processing ◽  
Value Analysis ◽  
Post Harvest ◽  
Chlorine Disinfection ◽  
Value Added Products

The value-added analysis is one of the most important investors instruments in determining the type and level of technology that will be used in the production process. The Food products added-value analysis of food products calculate the product added value due to the addition of technology types and or levels in the food processing process. The value-added analysis method used to analyze fresh edamame in this research was Hayami and Kawagoe. Edamame post-harvest processing is an important critical point in the production of fresh edamame. Abiotic contamination, presence of pesticide residues, vitamin C oxidation,  food fiber ingredients, sensory value, and color stability in post-harvest handling are some of the quality criteria that are important to be met. This research aim was to compare the fresh edamame value-added products handling using ozonated water technology with chlorine disinfection that has previously been used. Based on the research results, the added value of edamame minimal processing with ozone was  145 IDR/kg higher than chlorine processing. The addition of 45 IDR/kg as ozone technology effort investment in the edamame minimal processing has increased the edamame value-added ratio by 0.19%.

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