Forecasting the Existence of Chocolate with Variation and Seasonal Calendar Effects Using the Classic Time Series Approach

Chocolate is the raw material for making cakes, so consumption of chocolate also increases on Eid al-Fitr. However, this is different in the United States where the tradition of sharing chocolate cake is carried out on Christmas. To monitor the existence of this chocolate can be through the movement of data on Google Trends. This study aims to predict the existence of chocolate from the Google trend where the use of chocolate by the community fluctuates according to the calendar variance and seasonal rhythm. The method used is classic time series, namely nave, double exponential smoothing, multiplicative decomposition, addictive decomposition, holt winter multiplicative, holt winter addictive, time series regression, hybrid time series, ARIMA, and ARIMAX. Based on MAPE in sample, the best time series model to model the existence of chocolate in Indonesia is ARIMAX (1,0,0) while for the United States it is Hybrid Time Series Regression-ARIMA(2,1,[10]). For forecasting the existence of chocolate in Indonesia, the best models in forecasting are ARIMA (([11],[12]),1,1) and Naïve Seasonal. In contrast to the best forecasting model for the existence of chocolate in the United States, namely Hybrid Naïve Seasonal-SARIMA (2,1,0)(0,0,1)12 Hybrid Time Series Regression- ARIMA(2,1,[10]), Time Series Regression, Winter Multiplicative, ARIMAX([3],0,0).

Strategies for strengthening SME resilience during the covid-19 pandemic through banana processed product innovations

SMEs were the sector most affected during the Covid-19 pandemic. Among them are SMEs in Tegallega Village, Ciampel District, Karawang Regency. The problems faced are very diverse, such as decreasing demand, inaccessible additional capital, no cost to continue the business, low technology usage ability, poor marketing, lack of product innovation, and absence of records and books. The problem-solving method used was training in developing human resources in the field of entrepreneurship, mentoring home industry groups, as well as monitoring and evaluation. The results achieved in this activity were providing training to SME actors to be able to take advantage of the abundant resources, namely bananas. Banana fruit can be used as raw material because it is easy to find and the price is relatively cheap and can be processed with a variety of more innovative variations, such as banana caramel, Super Banana Chocolate Cake, and banana stick.

Potential use of green banana biomass in the preparation of chocolate cake and salty pie

The green banana biomass is a new product which has easy applicability in recipes, adding benefits to people's health because it is an ingredient high in resistant starch, recommended for prevention and support in the treatment of diseases such as diabetes, obesity, dyslipidemia, cancer, intestinal disorders, celiac disease etc. The aim of this study was to investigate the potential use of green banana biomass in the preparation of chocolate cake and salty pie. The biomass replaced part of the wheat flour used in the recipes at a ratio of 30% and 50% for the cake and pie, respectively. The green banana biomass, with and without skin, were analyzed for proximate composition. Tests were conducted ranking preference for the cakes and salty pies. The recipe for chocolate cake containing biomass with the peel was the most preferred (60%), and the traditional recipe was the least preferred (54%). In reference to the salty pies, among the most preferred samples, those containing biomass from the pulp of unripe banana came in first place (44%) and, among the least favorite, the traditional recipe prevailed (54%). In an analysis of purchase intention all the preparations had a good intention of purchase. Using the biomass of green bananas for the purpose of using it´s prebiotic property promotes the intake of a functional agent in food in a simple manner, giving rise to a new product.

Which Vitamins are in the Chocolate Cake? How American Girl Marketing Has Responded to Shifting Discourses About Gender and Race

Pleasant Rowland, who founded the American Girl historical doll, accessory, and book collection in the mid-1980s, claimed that her dolls were like “chocolate cake with vitamins,” enjoyable, but also educational. Although history has always played a part in the American Girl brand, its role has fluctuated over time in concert with changing social discourses about gender and race in American culture. This essay explores how the brand has engaged with these shifting discourses over the last thirty years as it determines how to invite children and their parents to encounter the brand’s retelling of the past. How have the “vitamins” that Rowland imagined for her consumers changed over time as the seventeen historical characters have been created, rebranded, and marketed in contemporary America?

3D Printer Chocolate Cake Berbasis Arduino

3D Printing merupakan evolusi dari teknologi cetak, yaitu mampu menghasilkan atau memproduksi dan merancang struktur yang canggih dalam satu kesatuan.3D Printing adalah salah satu proses fabrikasi Fused Deposition Modelling (FDM) yaitu teknologi Additive Manufacturing (AM) yang sistem kerjanya pembentukan benda dengan penambahan bahan lapis demi lapis. Dalam dunia industri, 3D Printing sangat digemari karena untuk pembuatan prototipe yang biasanya membutuhkan waktu yang lama dapat dibuat dalam waktu yang lebih singkat. Hal tersebut sangat berpengaruh terhadap biaya yang keluarkan dalam menghasilkan produk yang berkualitas. Berdasarkan latar belakang tersebut maka tugas akhir ini merakit sebuah alat 3D Printer tipe Prusa i3. Alat ini akan digunakan untuk mencetakan produk 3 dimensi yang berasal dari desain CAD sehingga dapat membantu dosen atau mahasiswa dalam pengerjaan project seperti penelitian, komponen robot, modul maupun benda-benda lainnya. Hal yang harus diperhatikan dalam pencetakan produk adalah bahan baku cetak yang akan digunakan. Dalam penulisan tugas akhir ini akan dibahas mengenai alat dan bahan yang dibutuhkan untuk merakit 3D Printer, mendesain produk, penentuan bahan baku cetak, metodologi pengoperasian alat hingga hasil akhir yang akan dibuat oleh 3D Printer. Kata kunci : 3D Printer, 3 dimensi

Fresh leaves of ora-pro-nóbis in cakes prepared from commercial pre-mixture

Establishing good infant eating habits in childhood is quite important for proper growth and development. The increasing number of mothers who work outside home has made children have their meals in day care centers or schools. In addition, meals have their preparation being replaced by more suitable options, like instant food, lately depriving kids from good eating and nutritional habits. Such kind of food does not contribute to the formation of good eating habits. Thus, vegetables such as the ora-pro-nóbis (unconventional vegetable, known in English language countries as Barbados Goosenberry and cientific name Pereskia aculeata Miller) that have in their leaves proteins, fibers and minerals, like iron, can contribute to improve the childlike feeding. In order to improve the nutritional value of commercial chocolate cake premixes, in natura ora-pro-nóbis leaves were added in at ratios of 0 (standard), 10, 20, 30 and 40% leaf weight per dough weight, which were covered with chocolate kind icing. Moisture, ashes, lipids, proteins, crude fiber and carbohydrate and total caloric content (VCT) were analyzed in the elaborated formulations. The results showed a significant increase in water retention, crude fiber content and decrease in total caloric value (VCT) in the added cakes of ora-pro-nóbis leaves.