Analisis Pengendalian Persediaan Bahan Baku Tebu Dalam Pembuatan Gula Pasir di Pabrik Gula Bone Arasoe

2019 ◽  
Vol 2 (2) ◽  
pp. 125-139
Author(s):  
A. Reski Sanjaya. S ◽  
St Habibah St Habibah
Keyword(s):  
Inventory Control ◽  
Raw Materials ◽  
Good Control ◽  
Sugar Factory ◽  
Production Inventory ◽  
Vast Area

This research was conducted to determine inventory control carried out by the Arasoe Sugar Factory. because of seeing the vast area of planting raw materials managed by the Arasoe sugar factory, the researchers are interested to find out about how the company manages the inventory to remain safe. we can see good control from inventory control carried out, production targets that have been scheduled every year, good inventory of raw materials, and inspection of raw materials to match the quality of production targeted each year. Then create a condition of inventory control to always be safe. Based on the narrative of several employees of the Bone Arasoe Sugar Factory, namely by estimating, the interpretation of all raw materials is ready to cut before production. Inventory control is carried out at all times by the parties responsible for their respective fields.

scholarly journals THE IMPORTANCE OF RAW MATERIALS INVENTORY SUPERVISION FOR PRODUCTION PROCESS

2016 ◽  
Vol 1 (1) ◽  
pp. 53-60
Author(s):  
Bina Andari
Keyword(s):  
Theoretical Analysis ◽  
Production Process ◽  
Inventory Control ◽  
Raw Materials ◽  
Good Control ◽  
The Other ◽  
Long Period ◽  
Production Processes ◽  
Other Hand ◽  
Unstable Product

This paper  describes the importance of the raw materials Inventory supervision for production process. The concepts described in this paper was studied using the descriptive theoretical analysis. It is concluded that (1)  Raw Materials Inventory control is highly needed by both small and big companies to take care of the production process stabilization; (2) The production process will find problems when there is no good control of the Inventory. This causes anstable production process effecting finnace of the companies. The long period of materials inventory causes campany loss. On the other hand, small amount of inventory will also cause the production processes stop. Such situation will also influence marketting and the supply to the consumers; (3) Unstable producation process will cause unstable product supply in the market, and (4) To ensure that the consumers’ needs are continuously completed, control of the raw materials inventory needs to be done and maintained.   

scholarly journals THE IMPORTANCE OF RAW MATERIALS INVENTORY SUPERVISION FOR PRODUCTION PROCESS

2016 ◽  
Vol 1 (1) ◽  
pp. 53-60
Author(s):  
Bina Andari
Keyword(s):  
Theoretical Analysis ◽  
Production Process ◽  
Inventory Control ◽  
Raw Materials ◽  
Good Control ◽  
The Other ◽  
Long Period ◽  
Production Processes ◽  
Other Hand ◽  
Unstable Product

This paper describes the importance of the raw materials Inventory supervision for production process. The concepts described in this paper was studied using the descriptive theoretical analysis. It is concluded that (1) Raw Materials Inventory control is highly needed by both small and big companies to take care of the production process stabilization; (2) The production process will find problems when there is no good control of the Inventory. This causes anstable production process effecting finnace of the companies. The long period of materials inventory causes campany loss. On the other hand, small amount of inventory will also cause the production processes stop. Such situation will also influence marketting and the supply to the consumers; (3) Unstable producation process will cause unstable product supply in the market, and (4) To ensure that the consumers ’ needs are continuously completed, control of the raw materials inventory needs to be done and maintained.

scholarly journals PENGENDALIAN PERSEDIAAN DAN PROSES PRODUKSI PENGARUHNYA TERHADAP KUALITAS PRODUK DI UKM KARYA ABADI PRABUMULIH

2020 ◽  
Vol 1 (2) ◽  
pp. 119-130
Author(s):  
Heriyana Heriyana
Keyword(s):  
Product Quality ◽  
Inventory Control ◽  
Significant Influence ◽  
Scientific Inquiry ◽  
Research Method ◽  
Quantitative Method ◽  
Raw Materials ◽  
Statistical Techniques ◽  
Production Processes

This research entitled Inventory Control and Production Processes Its Effect on Product Quality in Karya Abadi Prabumulih UKM. The purpose of this research is first, to analyze the Inventory Control and Production Processes of the Effect Together on Product Quality. Second, analyze Inventory Control Influence on Product Quality. Third, the Production Process's Effect on the Quality of Produ in Karya Abadi Prabumulih UKM. The research design, this research is correlational which aims to examine the extent to which a variable on a factor is related to other variables. The design used uses a quantitative approach as one of the scientific search efforts (scientific inquiry) through the process of analysis using statistical techniques to reduce and classify data and determine relationships so as to produce a conclusion that can be generally accepted. The population in this study is the purchase of raw materials, production processes from UKM Abadi Abadi Prabumulih. This study is a study in which the population is converted into research samples. The research method used in this study is a quantitative method. The sampling criteria include, 1). Report on purchases of raw materials for the period January 2016 - December 2018. b). Monthly production report for the period 2016 - 2018. The results of this study are first, there is a significant influence of inventory control and production processes together on product quality. Second, there is no significant effect of inventory control on product quality. Third, there is a significant influence on the production process on product quality.

Economic Production Inventory model with the associated costs of internet advertising to acquire customers residing worldwide

2014 ◽  
Vol 12 (9) ◽  
pp. 3921-3926
Author(s):  
Ritha Prakash ◽  
Nivetha Martin
Keyword(s):  
Modern Technology ◽  
Inventory Model ◽  
Internet Advertising ◽  
Advertising Strategy ◽  
Technology Acquisition ◽  
Industrial Sectors ◽  
Economic Production ◽  
Production Inventory ◽  
Short Span

In recent times, we are witnessing the technological revolution which provides access to tremendous changes in all the fields including the industrial sectors. The notable benefit of the modern technology is quick accomplishment of complex tasks within a short span of time, which has motivated the manufacturers to imbibe novelty techniques in the production process to enhance the quality of the product so as to retain its market position amidst the competitors. As globalization has gained more concern, the manufacturers employ internet advertising strategy to elevate the product to international level and to propagate the attributes of the products to the customers residing worldwide. In this paper an EPQ inventory model is developed in which the associated costs of technology, acquisition of local and international customers via internet advertising costs are included, a numerical example is also presented to validate the model.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

STRATEGI MENINGKATKAN LOYALITAS KONSUMEN MAKANAN KHAS KOTA CURUP KABUPATEN REJANG LEBONG

2019 ◽  
Author(s):  
Onsardi Onsardi
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
External Factors ◽  
Consumer Loyalty ◽  
Internal Factors ◽  
The Public ◽  
Typical Food ◽  
Internal And External Factors

The title of this study is the Strategy of Increasing Consumer Food Loyalty in CurupCity, Rejang Lebong Regency (Case Study in "Henvian" Typical Food Industry). Thisresearch is based on the importance of strategies in increasing business and consumerloyalty to products sold.Strategies to increase business and consumer loyalty can bedone with a SWOT analysis. Place of this research is the "Henvian" shop that sellstypical Rejang lebong food. The method used in this study is descriptive qualitative.Informants in this study were people who were considered to know for certain about theHENVIAN Specialty Food Store in Curup City, Rejang Lebong Regency. The dataanalysis technique used in this study is a SWOT analysis to determine the strengths,weaknesses, opportunities and threats in a typical Rejang Lebong food business.By using SWOT analysis techniques that consist of strengths (weakness), weaknesses(weakness), opportunities (opportnity) and threats (threath). The results of this studycan be concluded that the internal factors that are the strength of the marketing strategyare the quality of the product that is good at a price affordable to the public andtourists, service that is friendly and responsive to consumer needs, as well astechnological advancements that facilitate the promotion of business. Internal factorsthat are a weakness are often lack of stock, there are some products that do not meet thestandard packaging, the product shelf life is short, employees do not use uniforms.External factors that become opportunities are a fairly high economic community,abundant raw materials while external factors that are a threat are the manycompetitors, an unstable economy, the price of basic needs increases. Based on theresults of the SWOT analysis of internal and external factors, the strategy used is toimprove product quality by improving the appearance of packaging and quality ofcontent and quality of service by providing uniforms to employees and providingstandards of service to consumers. .Keywords: Strategy, Consumer Loyalty, SWOT

Change of quality indexes of premixes in the storage process

2020 ◽  
pp. 105-112
Author(s):  
Oksana Bitlian ◽  
Oksana Kravchenko ◽  
Tetiana Kodak ◽  
Andrii Onyshchenko ◽  
Tetiana Konks
Keyword(s):  
Raw Materials ◽  
Storage Process ◽  
Important Place ◽  
Inappropriate Use ◽  
Chemical Structures ◽  
Copper Zinc ◽  
Qualitative Responses ◽  
Chelating Compounds ◽  
Quality Indexes

The analysis of literature sources shows that the type and material from which the packaging is made has an important place in the system of factors which influence on the storage of feed products and also prevents reducing the quality of raw materials and finished products. Therefore, the purpose of our research is the technological justification of changing the quality indexes of premix samples with salts of trace elements of different chemical nature in the process of storage. For the solution of the tasks, common zootechnical and statistical methods of the research were used. The use of premixes in feeding pigs is based on the fact that they should be used taking into account the biogeochemical properties of the region for which they are calculated. Foods depending on regional properties have a special biochemical composition and excess or lack of individual substances should be offset by the composition of premix. Ignoring this provision necessarily leads to the inappropriate use of BAR, the misbalance of the diet in relation to the physiological needs and inefficiency of the industry. In turn, it requires the purchase and conservation of products for the period of use. Various chemical structures and structures of BAR during the storage process react differently and change qualitative indexes, which leads to a decrease in the productive activity of active substances. It was determined that the humidity of premixes varied within the limits of 12.0-13.0 %, which exceeded the normative, but was not critical, the highest acidity had premix with sulfuric acid salts (6.9 units), the least - premix with lysates (5.7 unit). According to the results of the study, positive qualitative responses were found for the presence of vitamins A, D and B2, macro- and micronutrients: potassium, magnesium, copper, zinc, cobalt, iodine. The above facts of changes in the properties of premixes in the process of storage must be taken into account when providing technological bases for feeding pigs in order to obtain high gains and the quality of manufactured products. Key words: premix, micro-and macro elements, combined fodders, fodder mixes, chelating compounds, feeding, using, pigs' livestock.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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