Effect of Hempseed Cake (Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips

Hempseed (Cannabis sativa L.) cake is a by-product after cold-pressing of oil from the hempseed, which is rich in protein and fiber. This study investigated the effect of hempseed cake incorporation on the physicochemical and antioxidant properties of reconstructed potato chips. Varying levels of hempseed cake (0, 5%, 10%, 15%, and 20%) were added, and the results showed that the addition of hempseed cake at 20% level significantly increased the protein and total dietary fiber content from 2.74 ± 0.62 g/100 g to 9.66 ± 0.28 g/100 g and from 2.76 ± 0.31 g/100 g to 13.57 ± 0.42 g/100 g, respectively. In addition, a 20% reduction in lipid content was observed in the 20% hempseed cake addition group. Furthermore, lightness value (L*) was significantly reduced from 72.23 ± 1.22 to 46.40 ± 1.76, while the hardness was enhanced with a higher level of hempseed cake supplementation in the potato chips sample. Compared with the control (no hempseed cake), the supplement of 20% cake increased the total phenolic content from 0.19 ± 0.01 to 0.26 ± 0.01 mg GAE/g. The ABTS radical scavenging rate was also significantly enhanced with the increased levels of hemp cake. However, the peroxide value and TBARS results showed that the addition of hempseed cake accelerated the lipid oxidation in the sample, possibly due to the highly unsaturated fatty acid residues in the hempseed cake. The results suggested that more research is needed for the incorporation of hempseed cake in potato chips.

ANALYSIS OF PRODUCT PREFERENCE OF CHITATO AND LAYS POTATO CHIPS

This study aims to determine differences in consumer preferences for potato chip products. Two well-known local brands, Chitato and Lays, come from the same manufacturer and it is interesting to observe the differences in consumer preferences for the two. These two brands already have a high level of brand awareness in the market as evidenced by a larger market share than other brands. Samples were taken as many as 94 respondents with a sampling technique with an accidental sampling approach. The results of the questionnaire were analyzed by SPPS statistics in the form of validity and reliability tests, Paired Sample t-test to see the significance of differences in consumer preferences for potato chips products. The results of hypothesis testing indicate that the consumer preferences of the Chitato brand and the Lays brand are not significantly different. According to respondents as consumers, the selection of potato chip products is the same as buying so that it is the task of marketers to strengthen product attributes and the brand strength of each product.

Studi Rantai Pasok Bahan Baku Keripik Kentang Industri Rumah Tangga di Jawa Barat (Supply Chain Study of Raw Material for Household Industry’s Potato Chips in West Java)

<p>Salah satu faktor utama yang dapat menjaga keberlanjutan dan kontinuitas produksi industri pengolahan pertanian adalah ketersediaan pasokan bahan baku. Penelitian ini bertujuan mengidentifikasi karakteristik industri dan merancang upaya perbaikan rantai pasok bahan baku keripik kentang industri rumah tangga di Jawa Barat. Penelitian dilaksanakan di Garut dan Pangalengan, Jawa Barat pada bulan Agustus 2016. Pengumpulan data dilakukan melalui metode survey dan focus group discussion (FGD). Survey dilaksanakan melalui wawancara 19 responden prosesor keripik kentang skala rumah tangga. Focus group discussion diarahkan untuk mengelaborasi kondisi aktual dan potensi perbaikan rantai pasok bahan baku keripik kentang. Alat analisis yang digunakan adalah statistika deskriptif, analisis strengths, weaknesses, opportunities, and threats (SWOT,) matriks strategic position and action evaluation matrix (SPACE), dan analisis quantitative strategis planning matrix (QSPM). Hasil penelitian menunjukkan bahwa rata-rata pasokan bahan baku per industri adalah 2,8 ton per bulan. Sistem pembelian bahan baku adalah spot market. Kapasitas produksi keripik kentang per bulan berkisar antara 15–540 kg (84,2%). Spesifikasi bahan baku masih belum terstandarisasi dan bersifat ekstrinsik kualitatif. Analisis SWOT dan pemetaan faktor-faktor eksternal-internal menunjukkan bahwa perbaikan rantai pasok dapat ditempuh dengan menggunakan strategi agresif. Penyusunan prioritas strategi melalui analisis QSPM menyarankan agar strategi promosi masif varietas alternatif kentang prosesing non-Atlantik (termasuk Median) dan kemudahan akses petani terhadap benihnya, serta strategi perbaikan sistem pembelian bahan baku dapat diimplementasikan secara simultan.</p><p><strong>Keywords</strong></p><p>Keripik kentang; Industri rumah tangga; Rantai pasok bahan baku; Analisis kekuatan-kelemahan-peluang-ancaman</p><p><strong>Abstract</strong></p><p>One important factor that could maintain production sustainability of agro-processing industry is the availability of raw material. The study was aimed at examining potato chips household industry characteristics and designing strategies to improve the raw material supply chain in West Java. The study was conducted in Garut and Pangalengan in August 2016. Data collection was carried out through survey of 19 household industries. Meanwhile, FGD involving relevant participants was conducted to elaborate household industries’ existing conditions and potentials for improvements. The analytical tools used were descriptive statistics, analysis strengths, weaknesses, opportunities, and threats (SWOT), strategic position and action evaluation (SPACE) matrix, and quantitative strategic planning matrix (QSPM) analysis. The results showed that the industry was characterized by average raw material demand of 2.8 tons/firm/month, spot market purchasing system, and production capacity of 15–540 kg/month. SWOT analysis and mapping in SPACE demonstrate that the improvement of raw material supply chain is best pursued by employing aggressive strategy. Priority setting by QSPM suggests that the strategy of promoting massively non-Atlantic potato processing varieties (included Median) by also increasing farmers’ seed access, and improving potato chips raw material procurement systems should be implemented simultaneously.</p>