scholarly journals Utilization of Shrimp Head Wastes into Powder Form as Raw Material for Value-Added Products

2021 ◽  
pp. 191-200
Author(s):  
Rosa Bassig ◽  
Adoracion Obinque ◽  
Vivian Nebres ◽  
Virginia Delos Santos ◽  
Deserie Peralta ◽  
...  
Keyword(s):  
Shelf Life ◽  
Raw Materials ◽  
Penaeus Monodon ◽  
Value Added ◽  
Raw Material ◽  
Activity Levels ◽  
Powder Form ◽  
Life Study ◽  
Shrimp Head ◽  
Shrimp Heads

Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a higher mean general acceptability, with “like slightly-like moderately” results. SHPwoc was subjected to a shelf-life study with added salt and ascorbic acid preservatives. Monthly analyses revealed that the microbiological parameters are still within limits, and both moisture and pH values were acceptable after eight months of storage at ambient temperature (28-30°C). However, the peroxide value is acceptable until only the sixth month, which signifies the end of shelf-life based on theoretical sensory changes. The results of this study show the promising significance of utilizing shrimp processing wastes into seafoodbased products.

scholarly journals β-Galactosidases from a Sequence-Based Metagenome: Cloning, Expression, Purification and Characterization

2020 ◽  
Vol 9 (1) ◽  
pp. 55
Author(s):  
María Florencia Eberhardt ◽  
José Matías Irazoqui ◽  
Ariel Fernando Amadio
Keyword(s):  
Bacterial Species ◽  
Value Added ◽  
Raw Material ◽  
Activity Levels ◽  
Treatment Technology ◽  
Catalytic Domains ◽  
Stabilization Ponds ◽  
Cazy Database ◽  
Genes Encoding ◽  
Value Added Products

Stabilization ponds are a common treatment technology for wastewater generated by dairy industries. Large proportions of cheese whey are thrown into these ponds, creating an environmental problem because of the large volume produced and the high biological and chemical oxygen demands. Due to its composition, mainly lactose and proteins, it can be considered as a raw material for value-added products, through physicochemical or enzymatic treatments. β-Galactosidases (EC 3.2.1.23) are lactose modifying enzymes that can transform lactose in free monomers, glucose and galactose, or galactooligosacharides. Here, the identification of novel genes encoding β-galactosidases, identified via whole-genome shotgun sequencing of the metagenome of dairy industries stabilization ponds is reported. The genes were selected based on the conservation of catalytic domains, comparing against the CAZy database, and focusing on families with β-galactosidases activity (GH1, GH2 and GH42). A total of 394 candidate genes were found, all belonging to bacterial species. From these candidates, 12 were selected to be cloned and expressed. A total of six enzymes were expressed, and five cleaved efficiently ortho-nitrophenyl-β-galactoside and lactose. The activity levels of one of these novel β-galactosidase was higher than other enzymes reported from functional metagenomics screening and higher than the only enzyme reported from sequence-based metagenomics. A group of novel mesophilic β-galactosidases from diary stabilization ponds’ metagenomes was successfully identified, cloned and expressed. These novel enzymes provide alternatives for the production of value-added products from dairy industries’ by-products.

Border Trade between Regions of Russia and Provinces of China

2021 ◽  
Vol 20 (10) ◽  
pp. 103-116
Author(s):  
Natalya S. Epifanova ◽  
Vladimir N. Akulinin
Keyword(s):  
Manufacturing Industry ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Structural Development ◽  
Regional Economies ◽  
Russian Regions ◽  
Goods And Services ◽  
Border Trade ◽  
Regions Of Russia

The purpose of this article is to study border trade in the regions of Russia and the provinces of China. It is shown that in recent years there have been negative trends in border trade, leading to its reduction. Therefore, Russian regions bordering with China should transform into separate objects of regional policy, while also forming a legislative framework for border interaction in all its main spheres: trade, humanitarian cooperation, science and education, and others. In border cooperation with China, special emphasis should be placed on cooperation in the innovation sphere, as well as on improving the quality of exported goods and services and promoting infrastructure projects. Border trade between the regions of Russia and China is built mainly on trade and export of labour resources from China to Russia, as well as China’s receipt of additional sales channels for the confidently growing sales markets for consumer goods and sources of raw materials and primary products. The interaction of Russian regions with neighbouring provinces on the border with China not only preserves the raw material orientation of these regions, but also hinders the development and strengthening of the manufacturing industry in the structure of their regional economies, since border interaction for Russian regions immobilizes those stages of value-added production observed in the very first stages. In general, for the Chinese provinces there is a similar problem associated with such exports to border regions that have common borders with Russia, which does not contribute to the diversification and structural development of the regional economies of the Chinese provinces. That is why building an effective mechanism for border interaction between Russia and China is a strategically important issue for both countries.

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 Potensi Minyak Kelapa Sawit Sebagai Bahan Baku Busa Pemadam Kebakaran Lahan Gambut di Indonesia: Suatu Tijauan Pustaka

2020 ◽  
Author(s):  
Purwo Subekti
Keyword(s):  
Palm Oil ◽  
Raw Materials ◽  
Value Added ◽  
Environmentally Friendly ◽  
Domestic Demand ◽  
Oil Products ◽  
Raw Material ◽  
Fire Extinguisher ◽  
Vegetable Raw Materials ◽  
Peat Fires

This researchs aims to to find out about the potential of palm oil as a raw material of foam firefighting peat fires in Indonesia.By using the method of literature approach to previous researchers, can be in the know that the vegetable raw materials with thepotential to be developed in Indonesia as a raw material of foam extinguishing peat fires is palm oil. In addition to theavailability of environmentally friendly palm oil is also guaranteed and sustained since 2015, Indonesia produced palm oil andits derivatives amounted to 32.5 million tons, to meet the domestic demand of 18.77% while exports amounted to 81.23%..Utilization of palm oil as a raw material foam fire extinguisher is one form of support to the Indonesian government in order toincrease the downstream and value-added palm oil products as well as reduce the level of risk of peat fires

scholarly journals ANALISIS KETERSEDIAAN BAHAN BAKU DAN NILAI TAMBAH PRODUK MANISAN PADA AGROINDUSTRI REZEKI MORO DI DESA PESUCEN KECAMATAN KALIPURO KABUPATEN BANYUWANGI

2019 ◽  
Vol 15 (2) ◽  
pp. 180
Author(s):  
Inkatama Kharismawanti ◽  
Djoko Soejono
Keyword(s):  
Data Analysis ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Optimal Time ◽  
Processed Foods ◽  
Stock Level ◽  
A Value

<p><em>Candied fruit is one of the processed foods which favored by many people. One of the sweets agro-industry that exists in Pesucen, Kalipuro, Banyuwangi is Rezeki Moro agro-industry. This study aimed to find out: 1) the stock level of raw materials of candid fruit in Rezeki Moro agro-industry, 2) the optimal time to reorder raw materials, and 3) the amount of added value of fruit after being processed into candied fruit. The data analysis used was the analysis of raw materials availability using EOQ and ROP methods and value-added. The result of the study showed that  the need for raw material such as nutmeg was 30 kilograms, while the number of economical orders with the EOQ method was 73 kilograms. The need for tamarind was 25 kilograms, while the number of economical orders with the EOQ method was 32 kilograms, also the need for ceremai (Phyllantus acidus) was 50 kilograms while the number of economical orders with the EOQ method was 60 kilograms. The level of reordering of raw materials from all sweets product in Rezeki Moro agro-industry was efficient since the ROP point was smaller than the EOQ point. The processing of candied nutmeg provided an added value of Rp. 9,848.00 (39.39%). The added value of processing candied tamarind is Rp. 17,468.00 (46%). Furthermore, the processing of candied ceremai has added value Rp. 12,548.00 with a value-added ratio of 43.5%.</em></p><p> </p><p>Manisan buah adalah salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Salah satu Agroindustri manisan yang ada di Desa Pesucen Kecamatan Kalipuro Kabupaten Banyuwangi adalah Agroindustri Rezeki Moro. Penelitian ini bertujuan untuk mengetahui (1) tingkat persediaan bahan baku manisan buah pada agroindustri manisan Rezeki Moro, (2) waktu optimal pemesanan kembali bahan baku (3) besarnya nilai tambah buah setelah dijadikan manisan buah. Analisis data menggunakan analisis ketersediaan bahan baku dengan metode EOQ dan ROP serta nilai tambah. Hasil Penelitian menunjukkan bahwa kebutuhan bahan baku pala adalah sebesar 30 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 73 kilogram. Kebutuhan bahan baku asem adalah sebesar 25 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 32 kilogram, begitu juga dengan Kebutuhan bahan baku ceremai adalah sebesar 50 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar  60 kilogram. Tingkat pemesanan kembali bahan baku dari semua produk manisan pada Agroindustri Manisan Buah Rezeki Moro adalah efisien, dikarenakan nilai ROP lebih kecil daripada nilai EOQ. Pengolahan manisan pala memberikan nilai tambah sebesar Rp. 98,48,00 (39,39%). Nilai tambah pengolahan manisan asem sebesar Rp. 17.468,00 (46%). Selain itu, pengolahan manisan ceremai memiliki nilai tambah sebesar Rp. 12.548,00 (43,5%).</p>

scholarly journals Gluten-free Buckwheat Kvass with Aromatic Raw Materials

2020 ◽  
Vol 50 (1) ◽  
pp. 70-78 ◽  
Author(s):  
Tatiana Tanashkina ◽  
Anastasia Peregoedova ◽  
Anna Semenyuta ◽  
Margarita Boyarova
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Control Sample ◽  
Chemical Properties ◽  
Raw Material ◽  
Gluten Free ◽  
Plant Materials ◽  
Physical And Chemical

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value. Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method. Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

scholarly journals PENCIPTAAN NILAI TAMBAH DAN PENGEMBANGAN AGROINDUSTRI BERBASIS KOMODITAS KELOR (Moringa Olifiera)

2019 ◽  
Vol 12 (2) ◽  
pp. 30
Author(s):  
Soetriono Soetriono ◽  
Djoko Soejono ◽  
Dimas Bastara Zahrosa ◽  
Ariq Dewi Maharani
Keyword(s):  
Development Strategy ◽  
Raw Materials ◽  
Production Capacity ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Field Analysis ◽  
Market Demand ◽  
Jasmine Tea ◽  
Processed Products

The Banyuwangi Regency area has the opportunity and has the potential to develop Moringa commodities. Moringa commodity enthusiasts in Banyuwangi Regency from various circles, both industry, medicine and vegetables are eaten. This study is to determine the added value The Banyuwangi Regency area has the opportunity and has the potential to develop Moringa commodities. Moringa commodity enthusiasts in Banyuwangi Regency from various circles, both industry, medicine and vegetables are eaten. This study is to determine the value added and economics of Moringa commodities and the strategy of developing Moringa commodity agroindustry. The method of data analysis uses descriptive, income analysis, value added analysis, and FFA (Force Field Analysis). The results obtained from Moringa processed products have a value-added advantage per 1 kg of positive raw material. Revenue per 1 production process, Moringa powder Rp. 2,943,263.89, Ginger Moringa teabag Rp. 1,210,463.89, Moringa dye jasmine tea Rp. 857,183.89, Moringa teabag Rp. 206,563.89, Moringa noodles amounting to Rp 104,255.56, moringa tortillas amounting to Rp 58,755.56, and lemuru kelor tortillas at Rp 177,055.56. The development strategy is to develop the cultivation of Moringa commodities intensively in order to ensure the continuity of raw materials for agro-industries and develop a plasma core partnership pattern with farmers to ensure the availability of raw materials for agro-industries; and optimizing the use of yield processing technology to maximize production capacity maximally while taking into account market demand.

scholarly journals Extending the Shelf Life of Tilapia Mince by Zinc Oxide Nanoparticle – A Precursor of Value-Added Fishery Product

2020 ◽  
pp. 73-82
Author(s):  
K. Pati ◽  
S. Chowdhury ◽  
S. Nath ◽  
P. Murmu ◽  
F. H. Rahman
Keyword(s):  
Zinc Oxide ◽  
Antibacterial Activity ◽  
Shelf Life ◽  
Zinc Deficiency ◽  
Pathogenic Bacteria ◽  
Value Added ◽  
Raw Material ◽  
Nano Particles ◽  
Wide Range ◽  
Fish Mince

Zinc deficiency is associated with impaired growth, poor immune function and also adverse pregnancy outcomes. The main strategies to alleviate mineral deficiencies are food diversification, food fortification or supplementation. Recently, there is a growing interest on the metal oxide nano-particles owing to its various aspects such as bactericidal agents, destruction of carcinogenic cells and drug delivery applications. Fortification of zinc can be done with Zinc oxide (ZnO), currently listed as a generally recognized as safe (GRAS) material by the Food and Drug Administration. Due to the high antibacterial activity, chemical stability and solubility, nano-ZnO shows great interests in the application in fields of food additives, packing and agriculture, and biomedicine. The minced fish technology minimizes wastes, efficiently uses existing resources, helps in production of new versatile and nutritious foods and provides economic advantage to both the producer and consumer. Minced meat is used as a raw material for preparation of number of value-added products such as fish sausage, cakes, cutlets, patties, balls, pastes, texturized products, etc. Tilapia, an economically important food fish, is hardy and easy-to-grow, white-fleshed, mild-flavored and soothing palatability, thus regarded as a successful farmed fish and raw material of fish mince and subsequently surimi. During frozen or refrigerated storage, fish mince undergoes degradation; significant deterioration of sensory quality and loss of nutritional value have been detected as a result of changes in the protein and lipid fractions, formation of amines (volatile and biogenic) and hypoxanthine and changes in the physical properties of the muscle. The use of Zinc nanoparticles may be an efficient way of extending shelf life and food safety through the inhibition of spoilage and pathogenic bacteria without altering the nutritional quality of raw materials and food products due to broad-spectrum antibacterial activity of ZnO Np against pathogenic bacteria such as Staphylococcus aureus, Bacillus subtilis, Escherichia coli, E. coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Pseudomonas fluorescens, Campylobacter jejuni, Pseudomonas aeruginosa and Listeria monocytogenes. Thus, after reviewing a wide range of literatures, it can be projected that development of low-cost Zn Nano-particle fortified value-added fish product is the ultimate future to eradicate zinc deficiency and can be rational kick start to alleviate protein as well as zinc malnutrition.

scholarly journals Analisis Nilai Tambah Produksi pada Industri Tempe Di Kecamatan Barabai Kabupaten Hulu Sungai Tengah

2013 ◽  
Vol 3 (1) ◽  
pp. 130-133
Author(s):  
Azwar Saihani
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Gross Value Added ◽  
Soybean Industry ◽  
Materials Used ◽  
Net Value Added

       This research has two objectives, namely to determine soybean industry overview in sub Barabai and calculating the amount of value added generated by the soybean industry in the Barabai District Hulu Sungai Tengah Regency.   The research was conducted at tempe existing tempe industrial business in the District Barabai Hulu Sungai Tengah Regency. The method used in analyzing the data available from industry employers in the Barabai District Hulu Sungai Tengah is to use the formula of gross value added, net value added, and value-added raw materials. The calculations associated with the equipment used, the main raw material, and auxiliary raw materials used in the process of making tempe.   Based on the results of research conducted on the existing soybean industry in the District Barabai gross value added generated from all respondents of Rp 56.247.500, net value added generated amounted to Rp 48.062.500, while for value-added raw materials amounting to Rp 125.363/Kg. The existence of the soybean industry in Barabai be able to increase the added value for entrepreneurs tempe

scholarly journals Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

2017 ◽  
Vol 2017 ◽  
pp. 1-31 ◽  
Author(s):  
Khawaja Muhammad Imran Bashir ◽  
Jin-Soo Kim ◽  
Jeong Hyeon An ◽  
Jae Hak Sohn ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Value Added ◽  
Fish Muscle ◽  
Raw Material ◽  
Natural Food ◽  
Chemical Additives ◽  
Fish Meat ◽  
Seafood Products ◽  
Increasing Demand

Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

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