scholarly journals UTILIZATION OF MACHINE TECHNOLOGY IN INCREASING INSTANT GRINGER PRODUCTION

2021 ◽  
Vol 3 (2) ◽  
pp. 225-230
Author(s):  
Asnawi ◽  
Ronald Fransyaigu ◽  
Hanafiah ◽  
Ary Kiswanto Kenedi ◽  
Suheri
Keyword(s):  
Production Process ◽  
Small Businesses ◽  
Raw Materials ◽  
Ginger Extract ◽  
Machine Technology ◽  
Safe Area ◽  
Home Industries

The ginger industry in East Aceh district is widely developed through home industries which are an important part of small and medium industries. This industry is mostly done by housewives on the sidelines of their busy household. The "Halia Instans" industry is one of the small businesses that develops processed ginger products. The raw materials for Instant Ginger will be processed through the following production process, first the ginger is washed clean or the soil is gone, then drained for a few seconds, then the ginger is blended, then after blending the finely ground ginger is squeezed using a machine and processed or cooked with an existing recipe so that produce ginger extract.. the results of the implementation of activities Encourage partners to cooperate with related parties in order to increase the production and marketing of Instant Ginger and add facilities to help increase ginger commodities in the overseas safe area

scholarly journals Evaluation of good manufacturing practices (GMPs) in traditional fish cracker home industries in Pangkahkulon-Gresik, East Java, Indonesia

2021 ◽  
Vol 890 (1) ◽  
pp. 012050
Author(s):  
M A Z Fuad ◽  
F Iranawati ◽  
H Kartikaningsih
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Food Production ◽  
Nutritional Value ◽  
Evaluation Method ◽  
Raw Materials ◽  
Industry Regulation ◽  
Good Manufacturing Practices ◽  
The Government ◽  
Home Industries

Abstract Fish crackers are one of the very popular snacks in Indonesia. The production processed of this snack, which starts from handling of raw materials to packaging, must be in accordance with food safety that has been determined by the government through the Food and Drug Supervisory Agency. This study aims to evaluate the implementation of Good Manufacturing Practices (GMPs) in 5 fish cracker home industries in Pangkahkulon Village, Ujungpangkah, Gresik District. The evaluation method used is based on the Indonesia Minister of Industry Regulation No.75/M-Ind/Per/7/2010 and regulation of the head of BPOM No. HK03.1.23.04.12.2200 of 2012, both was concerning the procedures for Inspection of Home Industry Food Production Facilities. The results indicate that the home industry has not implemented GMPs in accordance with BPOM regulations so that the five SMEs can be categorized at the lowest level (level IV). Some critical findings include the absence of closed waste bins, animals and pets that roam around the production site, do not have a record of the production process and do not have a label that shows the list of ingredients used along with the nutritional value available.

scholarly journals KEUNGGULAN KOMPARATIF BAMBU SEBAGAI BAHAN ALTERNATIF PENGGANTI BAHAN BAKU UNTUK KELOMPOK INDUSTRI KERAJINAN DI WONOREJO PASURUAN

2018 ◽  
Vol 2 (1) ◽  
pp. 254-261
Author(s):  
Arum Dwi Dayanti ◽  
Ulul Abror
Keyword(s):  
Production Process ◽  
Small Businesses ◽  
Raw Materials ◽  
Main Ingredient ◽  
Small Industry ◽  
Materials Used

Managing the viability of small businesses in small industry groups requires carefulness and special ability, especially when the business actor faces the scarcity of raw materials used in the production process. As the researchers face in the survey on the parcel craftsmen group, which used to use rattan material has now switched to using bamboo materials in maintaining the continuity of production in the region Wonorejo Pasuruan. Parcel craftsmen groups in this area until now amounted to 33 craftsmen who have largely switched to using bamboo materials as the main ingredient of making the parcel. With the use of bamboo materials that are easier in the business can be maintained well maintained.

Peran Teknologi Dalam Mengembangkan Potensi Ekspor Topeng Malangan (Analisis Situasional Dan Rencana Solusi)

2018 ◽  
Vol 2 (1) ◽  
pp. 35
Author(s):  
Nurida Finahari
Keyword(s):  
Production Process ◽  
Wood Species ◽  
Management System ◽  
Raw Materials ◽  
Business Management ◽  
Production Equipment ◽  
Cultural Events ◽  
The Arts ◽  
Puppet Show ◽  
Three Stages

The art of chisel mask is developed in Tumpang Malang area as part of dance costume fairs, puppet show andcultural ritual, although in its development, this mask sculpture is also sold and become a tourism commodity. The potentialsales of mask sculptures is increasing, especially because of the demanders are foreign tourists, cultural enthusiasts andcomponent of tourism activities. That is, Topeng Malangan has the potential to be developed as an export commodity. Thesales system is still limited to cultural events or when there is a visit of education and tourism to the arts-padepokan. Thisprompted some people around the padepokan to start a home industry to meet the availability of the mask. In general, theproblems encountered by the craftsmen are (1) availability of raw materials, especially for suitable wood species, (2)production equipment, especially for pre-carving process and preservation of product, (3) there is no standard marketingscheme, (4) does not have a business management system, and (5) highly skilled craftsmen are still very limited. The solutionsoffered are divided into three stages: (1) technological strengthening, including strengthening production process technologyand increasing the number of craftsmen; (2) establishing business management; and (3) establishing trademarks, copyrightsand product marketing expansions

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Steam Ejector Used as a Substitute for Cooling Tower in the Ethanol Production Process

2009 ◽  
Author(s):  
Luiz Antonio Negro Martin Lopez ◽  
Daniel Kao Sun Ting ◽  
Alfredo Jose´ Alvim de Castro
Keyword(s):  
Global Warming ◽  
Production Process ◽  
Ethanol Production ◽  
Sugar Cane ◽  
Raw Materials ◽  
Cooling Water ◽  
Production Plant ◽  
Cooling Towers ◽  
Steam Ejector ◽  
Sugar Cane Juice

Nowadays petroleum dependency in transportation is widely discussed all over the world. Atmospheric pollution and global warming are deleterious consequences of gasoline consumption. Ethanol is a natural substitute fuel that has been increasingly used. One of the most important raw materials used for ethanol production is the sugar cane. The exothermic fermentation reaction of the sugar cane juice in the ethanol production process requires a rigorous temperature control. This control is usually made by using cooling water from cooling towers. The heat released from cooling towers not only has an economical cost as well as it contributes to the global heating. Steam ejectors can substitute cooling towers thus improving the ethanol production plant efficiency and reducing world heating. Furthermore, steam ejectors are smaller, cheaper and are very simple equipment when compared with cooling towers. Furthermore, its use provides an improved thermal efficiency of the production plant resulting in the reduction of the global warming effects. In this work the use of steam ejector is proposed for the fermentation cooling of a typical Brazilian sugar and ethanol production plant. The steam which feeds the steam ejector is obtained from the plant utilities and the low temperature obtained from steam expansion within the ejector is used for sugar cane fermentation process cooling. The steam ejector discharge heat is recovered as it is used to sugar and ethanol production process heating. The sugar and ethanol production plant overall energy fluxes either using cooling towers as well as using steam ejectors are presented and the results are compared and discussed.

D. Perhitungan HPP Telur Asin Dengan Pendekatan Variabel Costing Pada UD Mulya Jaya

2019 ◽  
Vol 4 (1) ◽  
pp. 30
Author(s):  
Neno Pratiwi ◽  
Andre Setiawan ◽  
Ilmi Cayono ◽  
Johan Trinanto
Keyword(s):  
Decision Making ◽  
Production Process ◽  
Raw Materials ◽  
Selling Price ◽  
Assistance Program ◽  
Total Cost ◽  
Cost Of Production ◽  
The Cost ◽  
A Company ◽  
Important Objective

ABSTRAK Pada umumnya harga pokok produksi dalam akuntansi diartikan dengan jumlah biaya dari seluruh pemakaian yang telah dilakukan selama proses produksi atau kegiatan yang mana mengubah bahan baku menjadi produk jadi (produk siap pakai/siap saji). Tujuan penting dalam tugas ini yaitu memperhitungkan harga pokok produksi dari UD Mulya Jaya dengan menggunakan pendekatan variabel costing untuk mengetahui besarnya harga pokok pada setiap produk yang diproduksi. Pentingnya penentuan harga pokok produksi dapat dilakukan sebelum para usaha menentukan harga jual. Pendampingan ini bertujuan untuk membantu mencari dan menentukan harga pokok produksi yang dapat digunakan untuk menetapkan harga jual. Pendampingan ini dilakukan untuk membantu wirausaha dalam program kerja, yaitu bimbingan akuntansi dengan fokus perhitungan harga pokok produksi. Dalam menentukan harga pokok produksi pada UD Mulya Jaya dapat menggunakan pendekatan variable costing yang biasanya metode ini digunakan untuk semacam pengambilan keputusan dalam perusahaan. Melalui program pendampingan kewirausahaan didapatkan hasil perhitungan harga pokok produksi yang menggunakan pendekatan variabel costing. Hasil tersebut dapat menjadi suatu keputusan bagi UD Mulya Jaya untuk dapat menetapkan harga pokok produksi pada setiap produk telur asin. Kata Kunci : Kewirausahaan, HPP, Harga.   ABSTRACT In general, the cost of production in accounting is defined as the total cost of all uses that have been made during the production process or activities which convert raw materials into finished products (ready-to-use / ready-to-serve products). An important objective in this task is to calculate the cost of goods manufactured from UD Mulya Jaya by using a variable costing approach to find out the cost of goods on each product produced. The importance of determining the cost of production can be done before businesses determine the selling price. This assistance aims to help find and determine the cost of production that can be used to set the selling price. This assistance is carried out to help entrepreneurs in work programs, namely accounting guidance with a focus on calculating the cost of production. In determining the cost of production at UD Mulya Jaya, it can use the variable costing approach, which is usually used for a kind of decision making in a company. Through the entrepreneurship assistance program, the results of the calculation of the cost of production are obtained using the variable costing approach. These results can be a decision for UD Mulya Jaya to be able to set the cost of production for each salted egg product. Keywords: Entrepreneurship, COGS, Price

scholarly journals ANALYSIS CONTROL SUPPLIES RAW MATERIALS TO EFFICIENCY COST, USING THE METHOD OF ECONOMIC QUANTITY ORDER AT CV. PQR

2018 ◽  
Vol 1 (01) ◽  
pp. 41
Author(s):  
Wartoyo Hadi
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Analysis Data ◽  
Raw Material ◽  
Economic Order Quantity ◽  
Economic Order ◽  
Order Quantity ◽  
Safety Stock ◽  
Reorder Point ◽  
Efficiency Cost

The purpose of the implementation of this research is to find the effectiveness of supplies raw materials, the method of analysis data used in the square is the smallest trend for planning raw materials and controling supplies use method of economic order quantity (EOQ) analyze reorder point. Analysis reorder point and safety stock. And analyzes efficiency cost of raw materials. Forecasting raw materials years 20x7 according to the smallest trend, cloth and dakron happened the difference is greater than of the target needed (according to a company); controling supplies raw materials with the methods eoq in 20x7 more effective than reservations raw materials cloth and dakron and more efficient than cost raw materials. The company should review the policy of forecasting raw material supplies that had been undertaken and make planning supplies the raw material that more accurate using the firm’s historical data and not only targeting the output production next year, so that machines production can be optimized. Considering the use of control supplies with the methods economic order quantity to companies, so this analysis can determine material reservations, supplies safety, maximum supplies to avoid the risk of running out of raw materials, because the companies often happened less dressed up a result of reservations that time is inaccurate, the lack of safety stock and the deferred the delivery of goods which often disturb the production process, by this method can prevent these things, so that the production process can run smoothly and minimize the cost of raw materials supplies.

scholarly journals The practic application of traceability principles

2019 ◽  
Vol 81 (2) ◽  
pp. 84-91
Author(s):  
V. K. Kochetov ◽  
N. V. Ageeva
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Critical Parameters ◽  
End User ◽  
Process Flow ◽  
Traceability System ◽  
Safe Product ◽  
And Control ◽  
To Receive ◽  
Monitor And Control

The procedure of traceability of finished product, the regulating actions for tracking of products, beginning from the raw materials used for production of the single-part randomly chosen consumer package of a product and ending with shipment of this product to distributing facilities and also for tracking of processing of randomly chosen raw materials are offered. The traceability system does not guarantee a complete elimination of risk from arrival to the enterprise of improper raw and other materials, but allows tracking and identifying a source of nonconformance, after receiving of problem in quality of finished product. If a source of nonconformance is raw or other materials, then the manufacturer can allocate responsibilities for damage to property to the supplier of these raw or other materials. The procedure of traceability provides carrying out of training exercises at least once a year for determination of efficiency and working capacity of the current system of traceability, and also for identification and elimination of bottlenecks. For monitor and control over the stages of a process flow on the basis of the available database were proved the critical parameters of production process of confectionery, which control will allow to receive a safe product with the set technological and end-user performances. For monitor and control over the stages of a process flow on the basis of the available database on product traceability were proved the critical parameters of production process of confectionery, which control will allow to receive a safe product with the set technological and end-user performances. The accepted system eliminates a possibility of sales of products of nonconforming quality and allows to go back from the established control procedures that promotes the productivity enhancement.

scholarly journals Problems of a Transport Complex of Mining and Processing Plants

2021 ◽  
Vol 334 ◽  
pp. 02034
Author(s):  
Alla Semykina ◽  
Nikolay Zagorodniy ◽  
Yuliya Fomenko ◽  
Alexey Konev
Keyword(s):  
Production Process ◽  
Iron Ore ◽  
Raw Materials ◽  
Rational System ◽  
Material Costs ◽  
Transportation Process ◽  
Processing Plants ◽  
Transport Complex

The article considers problems of a transport complex of mining and processing plants. Requirements for quarry transport are presented. The production process and technological operations of the transportation process are considered. The ways of solving the problems of the transportation process are determined. It is established that when creating a rational system for transporting iron ore raw materials, it is possible to reduce material costs and losses during transportation.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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