scholarly journals Diversification of processed foods made from grass jelly leaves at the Teger Farmers Group, Semarang

2021 ◽  
Vol 6 (8) ◽  
pp. 1403-1407
Author(s):  
Erwin Nofiyanto ◽  
Sri Haryati ◽  
Sudjatinah Sudjatinah
Keyword(s):  
Raw Material ◽  
Processed Foods ◽  
Nutritional Content ◽  
Factory Workers ◽  
Know How ◽  
Vitamin Content ◽  
Service Activity ◽  
Processed Products

Food modification is still quite common in the community, especially the processing of candy, jelly drinks and dawet. The manufacture of candy, jelly drinks and dawet can be modified from the raw material of grass jelly leaves which have a lot of protein and vitamin content. The women of the Teger Farmer Group, Mangunsari Village, Gunungpati District, Semarang City mostly work as farmers and factory workers and do not quite know what food modification is, especially those made from grass jelly leaves. There are many grass jelly plants in the environment around the Teger Farmer Group that have not been utilized until now, so we aim to provide information to the Teger Farmer Group's mothers about preparations made from grass jelly leaves, which can be made into candy, dawet and jelly drinks that have a lot of content. nutrition. The service method was carried out with lectures, discussions and simulations of making processed products. The results of the service revealed that the Teger Farmers' Group, Mangunsari Village, Gunungpati District, Semarang City, mostly had eaten dawet and grass jelly drink, but had never eaten grass jelly candy. In addition, they also do not know how to make sweets, jelly drinks and dawet from grass jelly, and do not know what the ingredients are. Furthermore, at the end of this service activity, partners better understand how to make and nutritional content of all processed products from grass jelly.

scholarly journals Composition differences between organic and conventional processed foods: a meta-analytical study

2022 ◽  
Vol 52 (5) ◽  
Author(s):  
Victor de Souza Tavares ◽  
Paulo César Stringheta ◽  
Ronaldo Perez ◽  
Gustavo Bastos Braga ◽  
Adriana Corrêa Mendonça ◽  
...  
Keyword(s):  
Production Systems ◽  
Raw Materials ◽  
Meta Analysis ◽  
Meat Products ◽  
Raw Material ◽  
Animal Origin ◽  
Processed Foods ◽  
Omega 3 ◽  
Nutrient Contents ◽  
Processed Products

ABSTRACT: Comparisons between the nutritional quality of organic and conventional fresh foods are frequently reported in the literature; however, discussion about processed foods is less frequent. Therefore, this study compared the nutritional content of processed products from both production systems using a systematic review of the literature and meta-analysis, regarding aspects of raw material management and processing. The study reviewed scientific articles published between 2010 and 2020 and the data obtained were analyzed using the standardized mean difference method with Hedges’ adjustment and a random analytical model. Thirty-seven articles were selected, and the foods analyzed in the studies were grouped into five categories: meat products, dairy products, caught fish, wines, and fruit juices/pulps. In products of animal origin, the comparative focus shown was mainly that of the fatty acid profile, while in those of vegetable origin it was that of phytochemicals. Related to the comparison of nutrient contents, it was possible to verify the similarities in organic and conventional products in most studies; however, specific differences were verified (P < 0.05): organics contained more proteins (meat), omega 3 (dairy), and less linoleic acid (dairy and caught fish). Also, there were differences in the management of organic and conventional raw materials, and similarities in processing. Therefore, the choice for organic processed foods should not be made exclusively based on nutritional aspects, considering that the differences in nutrient contents in relation to those of conventional products are practically nonexistent.

Life as a Raw Material: Illusions of Control

Somatechnics ◽  
2012 ◽  
Vol 2 (2) ◽  
pp. 250-262 ◽  
Author(s):  
Oron Catts ◽  
Ionat Zurr
Keyword(s):  
Synthetic Biology ◽  
Cognitive Engineering ◽  
Raw Material ◽  
Future Scenarios ◽  
Short History ◽  
Know How ◽  
Political Forces ◽  
History Of ◽  
The Way

The paper discusses and critiques the concept of the single engineering paradigm. This concepts allude to a future in which the control of matter and life, and life as matter, will be achieved by applying engineering principles; through nanotechnology, synthetic biology and, as some suggest, geo-engineering, cognitive engineering and neuro-engineering. We outline some issues in the short history of the field labelled as Synthetic Biology. Furthermore; we examine the way engineers, scientists, designers and artists are positioned and articulating the use of the tools of Synthetic Biology to expose some of the philosophical, ethical and political forces and considerations of today as well as some future scenarios. We suggest that one way to enable the possibilities of alternative frames of thought is to open up the know-how and the access to these technologies to other disciplines, including artistic.

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 Effect of carbon anode production parameters on anode cracking

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Salah Amrani ◽  
Duygu Kocaefe ◽  
Yasar Kocaefe ◽  
Dipankar Bhattacharyay ◽  
Mohamed Bouazara ◽  
...  
Keyword(s):  
Electrical Resistivity ◽  
Crack Density ◽  
Raw Material ◽  
Carbon Anode ◽  
Know How ◽  
Production Parameters ◽  
Environmental Emissions ◽  
Carbon Anodes ◽  
Tomographic Analysis

AbstractCarbon anodes are used in the electrolytic production of aluminum. The quality of anodes is directly related to the production cost, carbon and energy consumption, and environmental emissions. It is desired that the anodes have high density, low porosity/cracks, low electrical resistivity as well as low air and CO2 reactivities. Low resistivity of anodes reduces energy required to produce aluminum during electrolysis. The presence of cracks and pores increases the anode electrical resistivity. Therefore, it is important to know how and when the pores and cracks form during the anode production so that the necessary actions could be taken to prevent their formation. A study was carried out to investigate the effect of different anode production parameters such as anode composition, type of raw material used, time and top-former bellow pressure of vibro-compactor, green anode cooling medium, and heating rate used during baking on the crack formation. The anodes are fabricated at the carbon laboratory of University of Quebec at Chicoutimi (UQAC) and characterized by measuring their properties (density, electrical resistivity, and surface crack density). The anode properties, hence the anode quality, were correlated with the anode production parameters. Also, their tomographic analysis was carried out to visualize and quantify the internal cracks. Graphical abstract

scholarly journals Pembuatan Produk Permen Agar-agar Buah

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Mamik Ponco Rahayu ◽  
Nuraini Harmastuti ◽  
Endang Sri Rejeki ◽  
Taufik Turahman
Keyword(s):  
Community Service ◽  
Low Income ◽  
Family Income ◽  
Factory Workers ◽  
Income Levels ◽  
Home Based ◽  
Service Activity ◽  
Training Activities ◽  
Family Home

<p align="center"><strong>ABSTRACT</strong></p><p align="center"> </p><p>          The Ngampon people in Mojosongo Village, Jebres, Surakarta City face diverse livelihood problems, most of which are factory workers with low income levels and the role of mothers as housewives. Therefore, it is necessary to have training activities to make agar agar fruit products as an alternative home-based home industry to increase family income.</p><p>          This community service activity was designed by conducting training on making fruit jelly candy products.</p><p>          The target of the above activities is that the community will get additional skills in making agar-agar candy fruit that can be done easily and small capital so that it can be an alternative family home industry.</p><p> </p><p>Keywords: Fruit, jelly candy, home industry</p><p align="center"><strong> </strong></p><em></em>

scholarly journals Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

2021 ◽  
Vol 63 (6) ◽  
pp. 50-56
Author(s):  
Thi Thu Hien Bui ◽  
◽  
Thanh Binh Nguyen ◽  
Thi Diem Pham ◽  
Thi Minh Nguyet Bui ◽  
...  
Keyword(s):  
Protein Content ◽  
Salt Content ◽  
Value Added ◽  
Research Process ◽  
Raw Material ◽  
Nutritional Content ◽  
Powder Product ◽  
Ginger Powder ◽  
Pepper Powder ◽  
By Products

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

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 Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

scholarly journals PEMBINAAN USAHA KECIL MENENGAH DALAM PEMBUATAN SABUN COLEK DI TEMBESI TOWER KELURAHAN TEMBESI

2021 ◽  
Vol 3 (1) ◽  
pp. 93-102
Author(s):  
Hazimah Hazimah ◽  
Zefri Azharman
Keyword(s):  
Small And Medium Enterprises ◽  
New Product ◽  
Raw Material ◽  
Product Positioning ◽  
Service Activity ◽  
Chemical Content ◽  
Long Time ◽  
Medium Businesses ◽  
Medium Enterprises ◽  
The Impact

UKM (small and medium enterprises) in the Tembesi Tower, Tembesi sub-district, are not developing well. This is indicated by the low turnover obtained by each UKM (small and medium enterprise) in 1 month. customer expectations. New products must be made so that these small and medium businesses can survive and continue to exist. The new product must have a distinctive and good quality so that the product positioning is clearer and able to compete with other products on the market. This service activity aims to provide a solution to this by creating a new product in the form of a dab soap that is safe for health and environmentally friendly. Some soaps circulating in the market only prioritize cleaning power, but the chemical content in the soap is harmful to health and the environment. The impact of conventional soap on health is irritation of the skin which, if left for a long time, the irritation will turn into eczema. In addition, conventional soap also harms the environment because the raw material for soap comes from petroleum which is difficult to be broken down by bacteria. Community service activities are carried out in the form of coaching. The service team expects to increase the income and advantages of UKM (small and medium businesses) in the Tembesi Tower and to be able to create jobs or open a business with a revolutionary cream soap product design.

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