THE COMBINATION OF EGGSHELLS DOSE AND SUGAR POWDER (CATEBUGU) IN ERADICATING COCKROACHES

Abstract - In the current era of globalization, information technology is advancing rapidly. As for computers and smartphones which are sophisticated equipment that is indeed made to facilitate a work carried out by humans. Home Industry of Sugar Red Powder Dalban Permana currently requires an information system that supports and provides satisfactory services for customers. At present the system used in the Home Industry of Red Sugar Powder Dalban Permana is still manual, both in recording customer purchases, the number of orders for items to be purchased, and the storage of data related to the sales process. So as to allow errors in the recording process. This information system development is the best solution to solve existing problems, and with this web-based information system can be achieved an effective and efficient activity in supporting activities in this home industry.Keywords: Information Systems,Website, Home IndustryAbstrak - Di era globalisasi saat ini, teknologi informasi melaju dengan pesat. Adapun komputer dan smartphone yang merupakan peralatan canggih yang memang dibuat untuk mempermudah suatu pekerjaan yang dijalankan manusia. Home Industri Gula Merah Serbuk Dalban Permana sangat membutuhkan adanya suatu sistem informasi yang dapat memberikan pelayanan yang memuaskan bagi para pelanggan. Pada saat ini sistem yang digunakan di Home Industri Gula Merah Serbuk Dalban Permana masih manual, baik dalam pencatatan pelanggan yang membeli, jumlah pesanan barang yang akan dibeli, dan penyimpanan data-data yang berhubungan dengan proses penjualan. Sehingga memungkinkan terjadinya kesalahan dalam proses pencatatan. Pembangunan sistem informasi ini merupakan solusi terbaik untuk memecahkan permasalahan yang ada dan dapat tercapai suatu kegiatan yang efektif dan efisien dalam menunjang aktifitas pada home industri ini.Kata kunci: Sistem Informasi, Website, Home Industri

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Perbaikan Proses Pembuatan Gula Merah Aren di Pabrik Gula Aren Masarang Tomohon

Jurnal MIPA ◽

10.35799/jm.3.2.2014.5316 ◽

2014 ◽

Vol 3 (2) ◽

pp. 68 ◽

Cited By ~ 1

Author(s):

Julius Pontoh ◽

Audy Wuntu

Keyword(s):

Shelf Life ◽

Water Sorption ◽

Absorption Curve ◽

Hammer Mill ◽

Brown Sugar ◽

Sugar Factory ◽

Powder Production ◽

Palm Sugar ◽

Low Efficiency ◽

Sugar Powder

Pabrik gula aren Masarang Tomohon saat ini memiliki masalah rendahnya efisiensi produksi akibat pembentukan bongkahan gula selama tahap akhir pemprosesan gula. Tujuan penelitian ini adalah untuk meningkatkan efisiensi proses produksi gula di pabrik dengan penekanan pada sorpsi air oleh gula dan pada penghancuran bongkahan gula selama produksi serbuk gula aren (gula semut). Umur simpan gula merah aren diestimasi dengan kurva isoterm absorpsi menggunakan rumus Labuza. Penghancuran gula dilakukan mula-mula melalui penentuan jenis gilingan, diikuti dengan membuat desain gilingan dan membangun konstruksi gilingan. Perhitungan umur simpan gula menghasilkan angka 6,4 tahun umur simpan. Konstruksi gilingan gula dibuat didasarkan pada gilingan martil (hammer mill) dengan kapasitas untuk mengurangi sisa produk hingga 1,28 persen.The Masarang Palm Sugar Factory in Tomohon is currently facing to the problems of the low efficiency production due to the crumble formation during the last step of sugar processing and the question of the shelf life of the product. Therefore the goal of this research is to improve the palm sugar processing at the factory by focusing to the understanding the water sorption by the sugar and to break down the sugar crumbles during the brown sugar powder production. The shelf life of the brown palm sugar was estimated by the isotherm absorption curve followed by application of Labuza formula. The sugar milling was processed by firstly determined the milling type, followed by designing the mill and then constructed it. The calculation of shelf life of the sugar product was found as 6.4 years. The sugar milling was constructed based on the hammer mill with the capacity to reduce the crumbles as low as 1.28 percent.

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Pengembangan Elektroda Flat Base dan Gel Konduktif Sebagai Pengganti Elektroda Konvensional

Talenta Conference Series Science and Technology (ST) ◽

10.32734/st.v2i2.486 ◽

2019 ◽

Vol 2 (2) ◽

Author(s):

Ira Kusuma Dewi ◽

Soni Satiawan ◽

Buhaira Buhaira

Keyword(s):

Data Processing ◽

Electric Current ◽

Measurement Data ◽

Base Electrode ◽

Flat Base ◽

Measurement Results ◽

Sugar Powder ◽

Geoelectric Data ◽

Measurement Area ◽

Better Than

Pengembangan elektroda flat base dengan menggunakan gel konduktif telah dilakukan dalam pengukuran data geolistrik di lapangan. Pengembangan elektroda flat base bertujuan untuk mengganti penggunaan elektroda konvensional berupa elektroda tancap (spike electrode) yang memiliki keterbatasan pada area yang berbeton atau tidak memiliki ruang tancap ke tanah. Ukuran flat base 7 x 7 cm dengan gel konduktif, gel A (campuran tepung gula, garam, dan air), gel B (campuran MgSO4, tepung gula, air), dan gel C (campuran CuSO4, tepung gula, air), telah dibuat. Perbandingan hasil pengukuran dilakukan terhadap hasil pengukuran menggunakan ketiga jenis gel untuk menentukan gel konduktif yang terbaik yang dapat menggantikan penggunaan elektroda tancap. Dari hasil pengukuran diperoleh, arus listrik yang mengalir pada elektroda flat base dengan ukuran 7 x 7 cm dan gel A lebih baik dibandingkan penggunaan gel yang lain. Selain itu dari hasil inversi data pengukuran, hasil pengolahan data yang menggunakan elektroda dan gel tersebut cukup merepresentasikan kondisi bawah permukaan daerah pengukuran. The development of flat base electrodes using conductive gel has been done in measuring geoelectric data in the field. The development of flat base electrode aims to replace the use of conventional electrodes in the form of spike electrode which has limitedness in the area which is concrete or does not have a tap space to the ground. The size of a 7 x 7 cm flat base with a conductive gel, gel A (a mixture of sugar, salt, and water flour), gel B (mixture MgSO4, sugar powder, water), and gel C (CuSO4 mixture, created. A comparison of the measurement results has made to the measurements using the three types of gels to determine the best conductive gel that can replace the use of the stepped electrode. From the measurement results obtained, the electric current flowing on the flat base electrode with a size of 7 x 7 cm and gel A is better than the use of another gel. In addition from the inversion of measurement data, the results of data processing using electrodes and the gel is quite representative of the subsurface condition of the measurement area.

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Comparative Effects of Using Alcohol, Natural Drying, and Salicylic Sugar Powder on Umbilical Stump Detachment of Neonates

The Journal of Perinatal & Neonatal Nursing ◽

10.1097/jpn.0b013e318261ca33 ◽

2012 ◽

Vol 26 (3) ◽

pp. 269-274 ◽

Cited By ~ 4

Author(s):

Mei-Fang Liu ◽

Tzu-Ying Lee ◽

Ying-Ling Kuo ◽

Man-Chen Lien

Keyword(s):

Sugar Powder ◽

Natural Drying

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Bazı Model Toz Gıdaların Akışkanlığına ve Sıkıştırılabilirliğine Partikül Boyutunun Etkisinin PFT Toz Akışı Test Cihazı Kullanılarak Belirlenmesi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i1.55-60.1622 ◽

2018 ◽

Vol 6 (1) ◽

pp. 55

Author(s):

Ertan Ermiş ◽

Rabia Güneş ◽

İnci Zent

Keyword(s):

Particle Size ◽

Bulk Density ◽

Rock Salt ◽

Flow Behaviour ◽

Powder Flow ◽

Particle Size Range ◽

Powder Samples ◽

Powder Flowability ◽

Varied Size ◽

Sugar Powder

Determination of powder flow behaviour is very important due to the importance of their technological applications. Use of powder flowability data in the design of hoppers is one example. Investigation of the parameters such as particle size, particle size distribution, particle shape, chemical composition, water content and temperature which affect flowability is necessary. Within this work a powder flow tester (PFT) from Brookfield Engineering Laboratories Inc. was employed to assess the flow behaviour of table sugar and rock salt powders having varied size fractions. Flow function, bulk density as well as compressibility of powder samples were tested. The rock salt and table sugar powders were grinded, screened and fractioned into 5 fractions of rock salt and 7 fractions of table sugar powder. The results indicated that increasing particle size led to increasing flowability and bulk density while decreasing compressibility. The threshold particle size range which changes these parameters significantly was notes as 100-200 µm.

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Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

Foods ◽

10.3390/foods10122937 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2937

Author(s):

Patthamawadee Tongkaew ◽

Deeyana Purong ◽

Suraida Ngoh ◽

Benjapor Phongnarisorn ◽

Ebru Aydin

Keyword(s):

Blood Glucose ◽

Wheat Flour ◽

Glycemic Index ◽

Acute Effect ◽

Diabetic Patients ◽

Gluten Free ◽

Glucose Levels ◽

Blood Glucose Levels ◽

Palm Sugar ◽

Sugar Powder

Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (w/w of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.

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Pharmaco-technological researches for development of sachet composition

Farmatsevtychnyi zhurnal ◽

10.32352/0367-3057.5-6.17.04 ◽

2018 ◽

pp. 32-41

Author(s):

O. V. Tryhubchak ◽

S. N. Gureyeva ◽

O. A. Yuryeva ◽

А. М. Goy

Keyword(s):

Dispersion Analysis ◽

Technological Parameters ◽

Solid Dosage Forms ◽

Pharmaceutical Ingredients ◽

Solid Dosage ◽

Organoleptic Characteristics ◽

Anti Inflammatory ◽

Sugar Powder ◽

Selection Of

In the article it is presented data on the relevance of drugs from the group of analgesics-antipyretics in the form of fast dissolving solid dosage forms and excipients for its manufacture are described. The advantages of a sachet as a solid dosage form are described. For developing a sachet with anti-inflammatory properties, the features of active pharmaceutical ingredients interrelation and their physicochemical properties, which determine the technology, are shown. The purpose of this work was to select the excipients for improvement the pharmaco-technological and organoleptic characteristics of the sachet. We studied 27 excipients 5 functional groups. The experiment is based on the Latin cube of the second order. Technology was the mixing of components. The obtained mass was tested twice on pharmaco-technological parameters and the characteristics of the solution. Experimental data were subjected to statistical analysis by the method of dispersion analysis. The results were expressed using ranked rows of benefits and bar charts. The results of the study present the effect of excipients from groups of alkaline and acid fractions, dyes, flavors, fillers on the quality of the sachets. The results of the study show that the different tested excipients show the greatest influence on appearance of the mass, bulk density, density after shrinkage, Carr`s index, fluidity, angle of the slope, mass loss in drying, solution appearance, solution smell, solution taste and pH of the solution. Generalized results of dispersion analysis showed that calcium phosphate, citric anhydrous acid, maleic acid, curcumin, lemon-lime flavor and sugar powder improve the pharmacological-technological and organoleptic characteristics of the studied sachet. In the result of the work, the selection of excipients in the development of a sachet is scientifically substantiated. The influence of the exipiences nature on the pharmaco-technological indicators sachets and organoleptic properties was studied. It was selected the excipients for the optimal sachet composition with anti-inflammatory properties.

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Nutritional Quality and Physico-Chemical Characteristics of Selected Date Fruit Varieties of the United Arab Emirates

Processes ◽

10.3390/pr8030256 ◽

2020 ◽

Vol 8 (3) ◽

pp. 256 ◽

Cited By ~ 6

Author(s):

Krishnamoorthy Rambabu ◽

Govindan Bharath ◽

Abdul Hai ◽

Fawzi Banat ◽

Shadi W. Hasan ◽

...

Keyword(s):

United Arab Emirates ◽

Date Palm ◽

Ash Content ◽

Sugar Production ◽

Phytochemical Composition ◽

Fruit Species ◽

Date Fruit ◽

Physico Chemical ◽

Sugar Powder ◽

Date Fruits

Production of highly soluble date sugar powder from the nutritive date fruits will be a suitable and superior alternative to commercial refined sugar, providing sustainability in date palm cultivation. A good understanding of the nutritional and phytochemical composition of date fruits is imperative for this purpose. In this work, 11 different date fruit species commonly cultivated in the United Arab Emirates were studied for their chemical composition, physical properties, amino acids, minerals, and anti-nutritional contents. The results revealed that the date fruits contain moisture, protein, lipid, and ash content in the ranges of 14.8%–20.5%, 2.19%–3.12%, 0.25%–0.51%, and 1.37%–1.97%, respectively. Potassium was identified as the major microelement in all the date varieties. Amino acid assay depicted that the date fruits mainly contained glutamine and aspartic acids, along with other essential acids. Monosaccharides (glucose and fructose) were more prevalent in the date fruits than polysaccharides (sucrose), exhibiting the potential of date fruit for non-diabetic sugar production. Phytoconstituents present in date samples, such as flavonoids, oxalates, tannins, saponins, alkaloids, and cyanides, were also evaluated and reported. Results showed that although all date fruit varieties were nutritious, they contain significant variation in their nutritional, physical, elemental, and phytochemical properties.

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