Peningkatan Pengetahuan, Tingkat Kepuasan dan Daya Terima Produk Peserta Pada Pelatihan Pembuatan Produk Roti Gulung Berbahan Dasar Nanas

Bakery product innovation is a food that is currently a trend and has a great opportunity to be developed. Another goal is to trigger the productivity of the household culinary business, which is mostly practiced by housewives in Benda Baru Village, South Tangerang, especially in the current state of the COVID-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making rolls with stuffing using pineapple jam as one of the bakery product innovations. The results of the training show that the results of the gain score on knowledge before and after training show a gain value of 0.66 in the range of 0.3 g 0.7, meaning that the increase in knowledge is in the medium category. The results of the satisfaction level of participants showed that in the material aspect 52.6% stated it was very clear, 21.1% stated it was clear and 26.3% said it was quite clear; the suitability of the material 100% states it is very suitable; delivery of explanations of materials, tools and product manufacturing processes 52.6% stated very clear, 21.1% stated clear and 26.3% stated quite clear; the sound and picture quality in the training video showed that 42.1% said it was very good, 36.8% said it was good and 21.1% said it was quite good; the time or duration of the training video shows 94.7% said it was enough and 5.3% said it was too long; 100% interest in making the product stated that they were interested, the feasibility of the roll product for consumption 100% of the participants stated that it was feasible; The feasibility of the product to be marketed shows 100% stating that it is feasible; the attractiveness of bread roll products for practice shows 47.4% said it was very interesting, 47.4% said it was interesting and 5.2% said it was quite interesting; the relevance of the application material 47.4% said it was very good and 52.6% said it was good. Meanwhile, the results of the level of preference for training products show that the average value of the assessment is ; the color aspect of rolls 4.52 which is in the category close to very like; the rating of preference for the aroma aspect of rolls is 4.16 which is in the like category; the texture/softness aspect of the rolls is 4.39 which is in the like category. the taste aspect of rolls is 4.26 which is in the like category; the color of pineapple jam is 4.39 which is in the like category; the color aspect of pineapple jam is 4.12 which is in the like category; The chocolate cheese roll was the most preferred by the trainees. The conclusion in the training participants were satisfied with the increase in the level of moderate knowledge and chocolate cheese rolls as the most preferred training product. Abstrak Inovasi produk bakery merupakan makanan yang sedang trend saat ini dan memiliki peluang yang besar untuk dikembangkan. Tujuannya lainnya adalah untuk memicu produktivitas usaha kuliner rumah tangga yang banyak digeluti oleh ibu-ibu rumah tangga di desa Benda Baru, Tangerang Selatan terutama dalam kondisi pandemi covid-19 seperti sekarang ini. Metode yang digunakan dalam kegiatan ini adalah pemberian materi, praktek secara langsung, dan pendampingan pembuatan produk roti gulung dengan isian menggunakan selai buah nanas sebagai salah satu inovasi produk bakery. Hasil pelatihan menunjukkan bahwa Hasil nilai gain skor pada pengetahuan sebelum dan sesudah pelatihan menunjukkan nilai gain 0,66 berada pada rentangan 0,3 ≤ g ≤ 0,7 artinya peningkatan pengetahuan berada pada kategori sedang. Hasil tingkat kepuasan peserta menunjukkan bahwa pada aspek materi 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kesesuaian materi 100% menyatakan sangat sesuai; penyampaian penjelasan bahan, alat dan proses pembuatan produk 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kualitas suara dan gambar pada video pelatihan didapatkan bahwa 42,1% menyatakan sangat baik, 36,8% menyatakan baik dan 21,1% menytakan cukup baik; waktu atau durasi tayangan video pelatihan 94,7% menyatakan cukup dan 5,3% menyatakan terlalu lama; ketertarikan membuat produk 100% menyatakan tertarik, kelayakan produk roti gulung untuk dikonsumsi 100% peserta menyatakan layak; Kelayakan produk untuk dipasarkan menunjukkan 100% menyatakan layak; kemenarikkan produk roti gulung untuk dipraktekkan menunjukkan 47,4% menyatakan sangat menarik, 47,4% menyatakan menarik dan 5,2% menyatakan cukup menarik; keterkaitan materi aplikasi 47,4% menyatakan sangat baik dan 52,6% menyatakan baik. Sedangkat untuk hasil tingkat kesukaan pada produk pelatihan menunjukkan bahwa nilai rata-rata penilaian ; aspek warna roti gulung 4,52 yang berada pada kategori mendekati sangat suka; penilaian kesukaan pada aspek aroma roti gulung adalah 4,16 yang berada pada kategori suka; aspek tekstur/kelembutan roti gulung adalah 4, 39 yang berada pada kategori suka. aspek rasa roti gulung adalah 4,26 yang berada pada kategori suka; warna selai nanas adalah 4,39 yang berada pada kategori suka; aspek warna selai nanas adalah 4,12 yang berada pada kategori suka; Roti gulung cokelat keju adalah yang paling disukai oleh peserta pelatihan. Kesimpulan dalam pelatihan peserta puas dengan kenaikan tingkat pengetahuan sedang dan roti gulung cokelat keju sebagai produk pelatihan yang paling disukai.

A Case Study of Material Selection Method Based on Engineering and Material Perception Applied to the Smartphone Rear Panel

Smartphones were launched in the market as a product in the early 2000’s. Today, less than 20 years later, the smartphone has become one of the most frequently used devices for human contact. The market is saturated, and competition between products has intensified, and it is not difficult to find products that are culled. To be selected by consumers, product differentiation must be outstanding, which is not easy when the basic technology is standardized. Currently, competition in the fields of cameras and displays is intensifying, but it is expected that advanced technology will become commonplace in the near future. There are several ways to increase the competitiveness and differentiation of a product, for example, by considering the technical aspects, or making the personality of the product unique. Consumers communicate with products through materials. The process and selection of materials suitable for the design requirements of a product is a very important component in competitive product manufacturing. The final material selection is performed by dividing the design requirements into function, constraints, personality, objectives, and supporting information aspects, and the selecting materials suitable for each stage. By capturing the overall concept as a function, the processes of selecting materials that meet the constraints, determining the type of material that matches the personality, and using the objectives to obtain the top-ranked materials, the final material suitable for all conditions can be selected by referring to supporting information from the top-ranked materials.

Status of the buffalo milk trade and dairy manufacturing business at Bhola district of Bangladesh, and opportunities for buffalo milk products branding

The objective of this study was to know the existing buffalo milk trade and dairy products production status along with scope for buffalo milk product branding. Hence, a face-to-face interview with eighteen milk traders and processors were performed through simple random sampling method. Milk traders and processors were above 25 years old (94%) and above 5 years (89%) experienced in dairy business. The findings exposed that 11% of the participants were involved in milk collection and selling, 39% were directly involved in product manufacturing, and 50% were engaged in milk collection and processing. Among the manufactured dairy products, traditionally made fermented doi was the best - selling dairy product in the Bhola district. About 47% participants desired to incorporate fat-rich dairy products into their production processes. In general, milk traders sold the maximum amount of milk monthly to doi manufacturers (1453 L), followed by local customers (1175 L), sweetmeat manufacturers (1000 L), restaurants (257 L), and household consumers (250 L). Results showed that buffalo milk prices varied significantly (P<0.001) over the year. The peak buffalo milk price (122 BDT/L) was recorded between November and December, and the off-peak price (82 BDT/L) was between March to May. Data indicated that about 43-50 BDT profit derived through per kg doi and sweetmeat selling. Milk traders and processors mentioned that studied areas had greater shortage of milk preservation facilities. Overall, the findings of this study may give some context for developing sustainable buffalo milk and dairy products value chain in Bangladesh. Res. Agric., Livest. Fish.8(3): 301-310, December 2021

The Future of Flexible Product Manufacturing by Using Industry 4.0 Technologies in Regard to Consumer Preferences

THE AIMS OF THE PAPER The core objectives of this paper are to understand constantly changing consumer choices over time and the manufacturing of flexible products to answer the problem. The flexible products with multiple utility choices can help consumers from every segment to fulfil their needs. The study has shed light on the flexible product manufacturing process and has also discussed launching strategies into the market with having considered various market factors in the process. METHODOLOGY A rigorous analysis of literature has been done to understand why flexible products should be preferred over standard products. Literature related to flexible product strategy is being examined and explored its dimensions of price setting and product utility. MOST IMPORTANT RESULTS This study provides a road map for companies to shift their focus on developing new manufacturing processes in order to develop flexible products to address dynamic consumer preferences. This study also shed light on the fact the flexible products might be more profitable for the company. RECOMMENDATIONS The findings show that flexible products provide larger range of utility choices and with a right price; it can be more profitable than a standard product. Flexible products can go along with mass customisation of products which can enlarge utility choices for consumers to an unlimited level.

A Study on the Mechanical Properties of an Automobile Part Additively Printed through Periodic Layer Rotation Strategies

In metal product manufacturing, additive manufacturing (AM) is a method that has the advantage of fabricating complex shapes and customized production, unlike existing machining methods. However, owing to the characteristics of the AM process, anisotropy of macrostructure occurs because of various causes such as the scan direction, melting, fusion, and cooling of the powdered material. The macrostructure anisotropy is realized from the scan direction, and when a single layer is stacked in one direction, it is expressed as orthogonal anisotropy. Here, the classical lamination theory is applied to simply calculate the individual orthotropic layers by superimposing them. Through this, the authors analyzed whether the mechanical properties of the product are isotropically expressed with a periodic layer rotation strategy. To determine if the mechanical properties can be reasonably considered to be isotropic, a shock absorber mount for a vehicle was manufactured by AM. The tensile and vibration test performed on the product was compared with the finite element analysis and experimental results. As a result of the comparison, it was confirmed that the macroscopically of the product was considered isotropic as the load-displacement diagram and the fracture location coincided, as well as the natural frequency and mode shape.

A comparative study of different pull control strategies in multi-product manufacturing systems using discrete event simulation

Pull production control strategies coordinate manufacturing operations based on actual demand. Up to now, relevant publications mostly examine manufacturing systems that produce a single type of a product. In this research, we examine the CONWIP, Base Stock, and CONWIP/Kanban Hybrid pull strategies in multi-product manufacturing systems. In a multi-product manufacturing system, several types of products are manufactured by utilizing the same resources. We develop queueing network models of multi-stage, multi-product manufacturing systems operating under the three aforementioned pull control strategies. Simulation models of the alternative production systems are implemented using an open-source software. A comparative evaluation of CONWIP, Base Stock and CONWIP/Kanban Hybrid in multi-product manufacturing is carried out in a series of simulation experiments with varying demand arrival rates, setup times and control parameters. The control strategies are compared based on average wait time of backordered demand, average finished products inventories, and average length of backorders queues. The Base Stock strategy excels when the manufacturing system is subjected to high demand arrival rates. The CONWIP strategy produced consistently the highest level of finished goods inventories. The CONWIP/Kanban Hybrid strategy is significantly affected by the workload that is imposed on the system.

Influence of sucrose reduction on fouling during the production of dulce de leche

In this Research Communication we focus the food industry´s broad tendency to decrease sugar content in food products onto dulce de leche (DL) and examine the influence of sucrose reduction on the detrimental deposits formed during the production process. The method used to identify the impact produced directly on the heat exchanger during the production of this product with low sucrose content required varying the quantity of sucrose in the milk. Different percentages of sucrose (20, 15, 10, 5 and 0% w/w) were submitted to the DL concentration process in a process simulator. After concentration, the quantification of the deposits formed in each was carried out and these deposits were characterized according to their composition. Methods such as Kjeldahl, Pregl-Dumas and sem-EDS were used. Thus, the work highlights the need to change the product manufacturing process due to changes in the formulation that directly impact the formation of deposits in the equipment used (fouling). This deposit changes significantly in relation to its quantity as well as in relation to the composition and chemical characteristics as the gradual reduction of the sucrose content in the production takes place. Therefore, these impacts must be considered in order to maintain better manufacturing and ensure efficient cleaning of equipment.

Visualizing Standardized Model-based Design and Inspection Data in Augmented Reality

Augmented reality (AR) has already helped manufacturers realize value across a variety of domains, including assistance in maintenance, process monitoring, and product assembly. However, coordinating traditional engineering data representations into AR systems without loss of context and information remains a challenge. A major barrier is the lack of interoperability between manufacturing-specific data models and AR-capable data representations. In response, we present a pipeline for porting standards-based design and inspection data into an AR scene. As a result, product manufacturing information with three-dimensional (3D) model data and corresponding inspection results are successfully overlaid onto a physical part. We demonstrate our pipeline by interacting with annotated parts while continuously tracking their pose and orientation. We then validate the pipeline by testing against six fully toleranced design models, accompanied by idealized inspection results. Our work (1) pro-vides insight on how to address fundamental issues related to interoperability between domain-specific models and AR systems and (2) establishes an open software pipeline from which others can implement and further develop.

Changing Time Horizons and Trust: Experiences of Aging With Hemophilia

Trust among those who have experienced a lifetime of medical encounters warrants attention to how trust is both cumulative and complex. This study of a historically isolated cohort incorporates interviews (n=25 older adults/professionals) and focus groups uses a lens of trust to highlight the experiences of those aging with hemophilia, individuals who never expected to age. Understood through the lens of trust, the data show evidence of the absence of safe spaces particularly during the early 80s - blood contamination concerns and homophobia-leading often to social withdrawal. Over time, however, some individuals and families created trusted venues to begin demanding research, treatment and policy change. Advocacy re-engaged the community to organize, educate and advance safety protocols for blood product manufacturing and distribution. This presentation will illuminate how experiences with medical providers, contaminated blood supplies, stigma and uncertain in other spheres of one’s life make trust a co-constructed, fragile concept.