scholarly journals Peningkatan Kualitas Minuman Sari Lidah Buaya pada Usaha Muztaqbalah Malang

2021 ◽  
Vol 5 (1) ◽  
pp. 44-52
Author(s):  
Ikhlasul Amallynda ◽  
Annisa Kesy Garside ◽  
Nadia Mardhiyah
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Sodium Benzoate ◽  
Small And Medium Enterprises ◽  
Aloe Vera ◽  
Business Owners ◽  
Plate Count ◽  
Total Plate Count ◽  
Medium Enterprises

Muztaqbalah is a small business located in Jetis, Dau, Malang Regency that manufactures aloe vera extract beverages. The problem faced by Small and Medium Enterprises (SME) is that the shelf life of aloe vera products is short, although sodium benzoate has been added. In addition, consumers want a fresher taste in aloe vera extract beverages. Based on the problems faced by Muztaqbalah's business, this program aims to help business owners improve the quality of aloe vera extract beverages. After consulting and mentoring, it is suggested to add additional stages in the manufacturing process, soaking in saltwater, filtering before the aloe vera meat is blended, and sterilizing bottles or cups before packaging. Based on the results of the Total Plate Count (TPC) analysis, the proposed preservative additive is citric acid because it has a longer shelf life than lime.ABSTRAKUsaha Muztaqbalah merupakan usaha kecil pembuat minuman sari lidah buaya yang terletak di Jetis, Dau, Kabupaten Malang. Permasalahan yang dihadapi oleh UKM adalah umur simpan produk minuman sari lidah buaya belum bertahan lama meski sudah ditambahkan bahan natrium benzoat. Selain itu konsumen menginginkan rasa yang lebih segar pada minuman sari lidah buaya. Berdasarkan permasalahan yang dihadapi oleh usaha Muztaqbalah, maka tujuan program pengabdian ini adalah membantu pemilik usaha untuk meningkatkan kualitas minuman sari lidah buaya. Setelah melakukan konsultasi dan pendampingan diusulkan penambahan tahapan dalam proses pembuatan yaitu perendaman dengan air garam, penyaringan sebelum daging lidah buaya diblender dan sterilisasi kemasan botol atau cup sebelum pengemasan. Berdasarkan hasil analisis Total Plate Count (TPC) maka bahan tambahan pengawet yang diusulkan adalah asam sitrat karena memiliki umur simpan yang lebih lama dibanding jeruk nipis.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals APLICATION OF ATUNG (Parinarium glaberimum, HASSK) IN HANDLING OF FRESH PELAGIC FISH

2015 ◽  
Vol 2 (1) ◽  
pp. 70
Author(s):  
Trijunianto Moniharapon ◽  
Angcivioletta Moniharapon
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Quality Parameter ◽  
Pelagic Fish ◽  
Plate Count ◽  
Fresh Fish ◽  
Total Plate Count ◽  
Fresh Food

Atung plant (Parinarium glaberimum, HASSK) is endemic in Mollucas. Fruit of Atung have been used for hundred of years by the local fishermen when they go fishing. Efforts to preserved fresh food (especially fish) were continually pursue by using natural preserver which contained bioactive compound as antibacteria. The aim of the study was to get information on the quality (organoleptic, chemical, and microbiological) of post harvested using fish kept in atung powder and atung solution. Three kind of pelagic fish were used, namely; Layang (Decapterus sp), Tongkol (Euthynus sp) and Kembung (Restligger sp). The fishes were kept in 0,3% powder atung (W/W) and 20% atung solution (V/V), with shelf-life of freshness of 0, 4, 8, 12, 16, and 20 hours. Sensory quality test was conducted by using descriptive test with scale ranged from 1 - 9. Quality parameter observed were the appearance, odor, texture, TVB (total volatile base), pH and TPC (total plate count). The results showed that quality of post harvested fresh fish kept in atung was the best treatment and with longer shelf life of freshness; i.e. 21 hours (20 th hour) (Kembung and Tongkol), while layang fish was 17 hours (16 th hour). In other hand, the treatment without atung (control) was 9 hours (8 th hour). Atung fruits were more practical, efficient than the treatment without atung, to be used as an alternative preservative by the sea-boarding fishermen. Keywords : endemic, atung, shelf-life, fresh of pelagic fish. 

scholarly journals Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner

2021 ◽  
Vol 16 (1) ◽  
pp. 73
Author(s):  
Sri Haryani Anwar ◽  
Rosa Wildatul Hifdha ◽  
Syarifah Rohaya ◽  
Hafidh Hasan
Keyword(s):  
Shelf Life ◽  
Palm Oil ◽  
Ph Value ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Plate Count ◽  
Canned Tuna ◽  
Total Plate Count ◽  
Perishable Commodity

Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan. Oleh karena itu, penelitian ini bertujuan untuk mempelajari kualitas tuna kaleng yang disterilisasi menggunakan alat pressure canner berkapasitas 24L dengan memvariasikan suhu dan lama sterilisasi (suhu 121°C selama 20 menit dan suhu 115°C selama 50 menit) serta jenis medium (larutan garam dan minyak kelapa sawit). Ikan tuna yang dikalengkan diperoleh dari perairan Aceh. Parameter kualitas bahan baku yang diuji pada tuna segar adalah kadar histamin, angka lempeng total (ALT) dan pH. Sementara itu, parameter kualitas yang diuji pada tuna kaleng adalah ALT, pH, kandungan logam berat (timbal dan merkuri) serta tingkat penerimaan konsumen melalui uji organoleptik (hedonik). Hasil penelitian menunjukkan bahwa ALT tuna kaleng pada semua perlakuan <1x101 koloni/g, sedangkan kandungan timbal (Pb) <0,0001 mg/kg dan merkuri (Hg) berkisar antara 0,29-0,58 mg/kg. Hasil uji hedonik menunjukkan bahwa panelis secara umum dapat menerima kedua jenis produk tuna kaleng, namun panelis lebih menyukai rasa tuna kaleng dalam larutan garam serta warna tuna kaleng dalam minyak kelapa sawit. Hasil penelitian ini menyarankan pengalengan tuna sebaiknya dilakukan pada suhu 121°C selama 20 menit.ABSTRACTTuna is a perishable commodity thus it needs to be preserved to prolong its shelf life. The Canning process is one of the solutions to increase tuna shelf life at room temperature. Research on the tuna canning processes from Aceh waters has never been reported. Therefore, this research aimed to investigate the quality of canned tuna which was sterilized using a 24L pressure canner with varying the temperature and duration of sterilization (121°C for 20 minutes and 115°C for 50 minutes) and the type of medium (brine and palm oil). The fresh tuna used for canning was caught from Aceh water. The quality parameters evaluated for fresh tuna were histamine levels, total plate count (TPC), and pH. Meanwhile, the parameters tested on the quality of the canned tuna were TPC, pH value, heavy metals lead (Pb) and mercury (Hg) contamination, and levels of consumer acceptance through organoleptic tests (hedonic). The results indicated that the TPC values for all canned tuna were <1x101 cfu/g, the metal contaminations were <0.0001 mg/kg for Pb and in the range of 0.29-0.58 mg/kg for Hg. The hedonic tests proved that although all the panelists accepted these two types of canned tuna, they prefer the taste of canned tuna in a salt solution and the color of canned tuna in palm oil. This research suggests that the sterilization process for canned tuna using a 24L pressure canner should be carried out at 121°C for 20 min.

scholarly journals Microbiological Quality of Ready-to-Eat Salads During Shelf Life and Home Refrigeration

2020 ◽  
Author(s):  
Alyexandra Arienzo ◽  
Lorenza Murgia ◽  
Ilaria Fraudentali ◽  
Valentina Gallo ◽  
Riccardo Angelini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Small And Medium Enterprises ◽  
Microbiological Quality ◽  
Survey Method ◽  
National Guidelines ◽  
Salmonella Spp ◽  
Mesophilic Bacteria ◽  
Biological Survey ◽  
Medium Enterprises

The market of ready-to-eat salads is experiencing a noticeable growth in Europe. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat salads sold in widespread supermarket chains in Lazio, Italy, at the packaging date, during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low, medium, and high cost products. Salmonella spp., L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel, for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the Micro Biological Survey method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses. The study revealed high, unsatisfactory, total bacterial loads in all analyzed samples at the packaging date and expiring date and a very high prevalence of Salmonella spp. (67%) regardless of the selected varieties and cost-categories; L. monocytogenes was instead not recovered aligning with the results obtained in other studies.

scholarly journals The determination of the success factors of the new entrepreneurs of growth program

2021 ◽  
Vol 8 (1) ◽  
pp. 061-071
Author(s):  
Warcito ◽  
Hamidah ◽  
Corry Yohanna
Keyword(s):  
Success Factors ◽  
Small And Medium Enterprises ◽  
Business Owners ◽  
Small Business Owners ◽  
Input Process ◽  
West Java ◽  
Medium Enterprises ◽  
Model Context

This study aims to describe the implementation of the New Entrepreneurial Program (WUB) in Bogor Regency, West Java, and determine the level of success. This study uses a descriptive evaluative approach, micro and small business owners in Bogor Regency. Respondents were selected deliberately, namely 164 participants of the 2017-2018 New Entrepreneurship program in Bogor Regency. The results showed that the New Entrepreneurial Growth Program in Bogor Regency with the CIPP Model (Context, Input, Process, and Product) can be declared successful with the percentage of the total success rate obtained 79.9%. However, it is necessary to improve the quality of the implementation so that it can be achieved optimally. As part of the effort to accelerate the Micro, Small, and Medium Enterprises (MSMEs) program to graduate in Bogor Regency, West Java, the pattern of growing the number and quality of MSMEs can be carried out by printing MSMEs Families.

scholarly journals Microbiological Quality of Ready-To-Eat Salads During Shelf Life and Home Refrigeration

2020 ◽  
Author(s):  
Alyexandra Arienzo ◽  
Lorenza Murgia ◽  
Ilaria Fraudentali ◽  
Valentina Gallo ◽  
Riccardo Angelini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Small And Medium Enterprises ◽  
Microbiological Quality ◽  
National Guidelines ◽  
Salmonella Spp ◽  
Mesophilic Bacteria ◽  
European Regulations ◽  
Quality Of Products ◽  
Medium Enterprises

The market of ready-to-eat salads is experiencing a noticeable growth in Europe. The commercial success of these products is linked to the growing demand for fresh, healthy and nutritionally valuable products that can be consumed without preparation time and are perceived as safe and very high-quality products. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat salads sold in widespread supermarket chains in Lazio, Italy, at the packaging date, during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low, medium and high cost products. Salmonella spp., L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel, for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the MBS method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses.

Model Pemberdayaan Usaha Mikro Dan Pengaruhnya Terhadap Kemandirian Usaha

2015 ◽  
Vol 2 (1) ◽  
pp. 75-93
Author(s):  
Mudasetia Hamid ◽  
Evy Rosalina Widyayanti
Keyword(s):  
Human Resources ◽  
Small And Medium Enterprises ◽  
Poverty Rate ◽  
Cultural Centers ◽  
Central Java ◽  
Tourism Education ◽  
The Indian Ocean ◽  
Medium Enterprises ◽  
The City

Yogyakarta is a city and the capital of Yogyakarta Special Region in Java, Indonesia. It is renowned as a center of tourism, education and culture. Yogyakarta is one of the foremost cultural centers of Java. This region is located at the foot of the active merapi vulcano. Yogyakarta is often called the main gateway to the Central Java as where it is geographically located. It stretches from Mount Merapi to the Indian Ocean. This province is one of the most densely populated areas of Indonesia. Yogyakarta is popular tourist destination in indonesia after Bali. These have attracted large number of visitors from across Indonesia and abroad to the city. This status makes Yogyakarta is one of the most heterogeneus cities in Indonesia. In edition, Yogyakarta has attracted large number of people to reside in this city for business. One of these comers is small entrepreneurs with their market munchies enterprise (specially a traditional snack trader). This business is one of famous business in Yogyakarta, we will find rows of pavement vendors selling market munchies. The students and tourists are their main target customers. Market munchies enterprise is part of small and medium enterprises SMEs as livelihood activities. SMEs has an important role in economic growth of Indonesia. Therefore, it is very important to develop and strengthen the micro enterprise empowerment. Micro enterprise empowerment is one of strategy to reduce the poverty rate in Indonesia. Major challenger in implement this program are that micro entrepreneurs are conventional and have satisfied with their revenue. It is very important to develop a comprehensive and sustainable micro enterprise empowerment which consist of strengthen the quality of human resources, maximize the government’s roles, empower the enterprise capital and strengthen the partnership and autonomous. Micro enterprise autonomy will contribute to the economic and investment climate. This will lead to establish an accountable enterprise both for the micro enterprise and customers which at the end will strengthen the development of the micro enterprise in Yogyakarta.Keyword: micro entreprise, human resources, government roles, capital, partnership and autonomous.

Peran Lembaga Pemberdayaan Ekonomi Mustahik Baznas Dalam Meningkatkan Kesejahteraan Ekonomi Mustahik

2021 ◽  
Vol 4 (2) ◽  
pp. 477-494
Author(s):  
Ali Idrus ◽  
Ade Maman
Keyword(s):  
Quality Of Life ◽  
Qualitative Research ◽  
Data Collection ◽  
Small And Medium Enterprises ◽  
Business Development ◽  
Economic Welfare ◽  
Descriptive Data ◽  
Medium Enterprises

One of the solutions proposed by Badan Amil Zakat Nasional is to form Lembaga Pemberdayaan Ekonomi Mustahik which has the task of improving the quality of life of mustahik through its programs. So, the purpose of this study is to find out how the role of Lembaga Pemberdayaan Ekonomi Mustahik Badan Amil Zakat Nasional in improving the economic welfare of mustahik. This study uses qualitative research methods that produce descriptive data. Where this research is based on observations made by the author and then explained according to what the author observed in the field. The data collection that the researchers did was using the method of observation, documentary interviews, and other data. When the data has been collected, the researcher conducts an analysis and then draws conclusions from the analysis. The results of this study are Lembaga Pemberdayaan Ekonomi Mustahik BAZNAS plays a role in the development of micro, small and medium enterprises (MSMEs) and focuses on potential creative businesses, empowers by providing business development capital assistance, in accordance with the budget draft proposed by mustahik, and approved by LPEM BAZNAS. Keywords: The Role of LPEM BAZNAS, Mustahik's Economic Welfare

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