Food and Beverage Waste Products

2016 ◽  
pp. 219-219 ◽  
Keyword(s):  
Waste Products ◽  
Food And Beverage

scholarly journals Fatty Acid Ethyl Esters (FAEE): A New, Green and Renewable Solvent for the Extraction of Carotenoids from Tomato Waste Products

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4388
Author(s):  
Aurel Diacon ◽  
Ioan Călinescu ◽  
Mircea Vinatoru ◽  
Petre Chipurici ◽  
Alexandru Vlaicu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Beta Carotene ◽  
Renewable Resource ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Ultrasound Assisted Extraction ◽  
Waste Products ◽  
Food And Beverage

Currently there is a drive towards the minimisation and reclamation of valuable materials from the waste products of the food and beverage industry. This can be achieved through the extraction of residual nutraceuticals from such materials. Tomato pomace contains carotenoids and other chemicals which can be extracted directly into edible oils to improve the health-giving properties of such oils. We report here a novel green solvent, fatty acid ethyl esters (FAEE), which is significantly more effective than sunflower oil and hexane for the extraction of lycopene and beta-carotene from tomato skin waste. FAEE are a non-toxic renewable resource that is environmentally friendly and to our knowledge has never been used as a vegetal extraction fluid. The efficiency of FAEE extraction was significantly improved relative to both sunflower oil and hexane under ultrasound-assisted extraction (UAE) conditions. In addition, FAEE have the additional and significant advantage that once enriched with the extracted nutraceuticals can be used directly as a food additive.

ANALISIS KOMPARATIF MODEL SPRINGATE DAN ZMIJEWSKI DALAM MEMPREDIKSI KEBANGKRUTAN PADA PERUSAHAAN FOOD AND BEVERAGE YANG TERDAFTAR DI BEI PERIODE 2018

2020 ◽  
Vol 18 (1) ◽  
pp. 147
Author(s):  
Yuni Rachmawati ◽  
Rifani Akbar Sulbahri
Keyword(s):  
Purposive Sampling ◽  
Food And Beverage

Perusahaan Food and Beverage merupakan sektor yang strategis, terlihat dari peningkatan realisasi investasi terbesar dari lima sektor industri lainnya. Menjamurnya perusahaan makanan serta bangkrutnya beberapa industri makanan menjadi tantangan sekaligus ancaman bagi industri ini. Nyonya Meneer, pabrik jamu yang berjaya di masanya dinyatakan pailit pada Agustus 2017. Hal ini mendukung tujuan penelitian yaitu menganalisis kemungkinan kebangkrutan perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia per periode 2018 menggunakan Model Springate dan Model Zmijewski. Melalui purposive sampling diperoleh tiga belas perusahaan Food and Beverage yang terdaftar di BEI periode 2018. Teknik pengumpulan data yang digunakan yaitu dokumentasi dan dianalisis dengan deskriptif kuantitatif dan kualitatif. Menurut hasil perhitungan metode Zmijewski hanya satu perusahaan yang diprediksi mengalami kebangkrutan yaitu PSDN. Sedangkan menurut model Springate terdapat 5 perusahaan yang diprediksi bangkrut yaitu ALTO, INDF, PSDN, ROTI dan SKBM. Sedangkan dari uji akurasi menunjukkan bahwa model Zmijewski memiliki tingkat akurasi lebih tinggi dibandingkan Model Springate yakni 92,3%.

Pengaruh Intellectual Capital, Earning per share, dan Leverage terhadap Nilai Perusahaan Food and Beverage di Bursa Efek Indonesia

Owner ◽  
2020 ◽  
Vol 4 (2) ◽  
pp. 257
Author(s):  
Meltry Anggita Sihombing ◽  
Debora Natalia Hutagalung ◽  
Noviana Siska ◽  
D. Sakuntala
Keyword(s):  
Intellectual Capital ◽  
Purposive Sampling ◽  
Food And Beverage

Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh Intellectual Capital, Earning Pershare, dan Leverage terhadap Nilai Perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia periode 2013-2018. Populasi dalam penelitian ini adalah seluruh perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia yang berjumlah 26 perusahaan dengan sampel berjumlah 11 perusahaan dengan periode 2013-2018 selama 6 Tahun serta menggunakan teknik pengambilan sampel yaitu Purposive Sampling. Metode analisis yang digunakan dalam metode penelitian ini adalah metode regresi linier berganda. Jenis penelitian adalah statistik deskriptif dan sifat penelitiannya adalah Explannatory. Hasil penelitian ini menunjukkan secara Simultan (F) Intellectual Capital¸ Earning PerShare, dan Leverage berpengaruh dan signifikan terhadap nilai perusahaan Food and Beverage yang Secara Parsial(T) Intellectual Capital dan Earning PerShare tidak berpengaruh dan signifikan terhadap Nilai Perusahaan. Sementara, Leverage berpengaruh dan signifikan terhadap Nilai Perusahaan Food and Beverage.

Analysis of Factors Affecting Capital Structure in Food and Beverage Manufacturing Company

2018 ◽  
Vol 1 (2) ◽  
pp. 1-14
Author(s):  
Nur Hajja Aini ◽  
St Habibah
Keyword(s):  
Capital Structure ◽  
Firm Size ◽  
Significant Influence ◽  
Fixed Effects ◽  
Random Effect Model ◽  
Manufacturing Companies ◽  
Business Risk ◽  
Growth Opportunities ◽  
Food And Beverage ◽  
The Capital Structure

The purpose of this research to analyze the influence of firm size, liquidity, growth opportunities, tangibility asset, and business risk to the capital structure of listed food and beverage manufacturing companies in Indonesia and Vietnam Stock Exchange from 2010 to 2016. The result shows that the fixed effects model should be appropriate for this study as compared to the random effect model. Capital structure significantly differences between the two countries. Firm size has a positive but insignificant influence on the capital structure in Indonesia, whereas it has a positive and a significant influence on the capital structure in Vietnam. Liquidity has a negative and significant influence on the capital structure both in Indonesia and Vietnam. Growth opportunities have a negative but insignificant influence on the capital structure both in Indonesia and Vietnam. Asset tangibility has a positive but insignificant influence on the capital structure in Indonesia, but it has the negative but insignificant influence on the capital structure in Vietnam. Ultimately, the business risk has a negative and significant influence on the capital structure in Indonesia but has a positive and insignificant influence on the capital structure in Vietnam.

Biofilms in the food and beverage industries

2009 ◽  
Author(s):  
Pina M. Fratamico ◽  
Bassam A. Annous ◽  
Nereus W. Gunther IV
Keyword(s):  
Food And Beverage

Community Based 3R Waste Management Strategy (Reduce, Reuse, Recycle) Bantas Village, Selemadeg Timur District, Tabanan Regency

2018 ◽  
Vol 9 (09) ◽  
pp. 21041-21049 ◽  
Author(s):  
I Putu Sudana Satria Artha ◽  
Nyoman Utari Vipriyanti ◽  
I Putu Sujana
Keyword(s):  
Waste Management ◽  
Management Strategy ◽  
Swot Analysis ◽  
Human Life ◽  
Economic Value ◽  
Community Based ◽  
Waste Products ◽  
Governmental Organizations ◽  
Non Governmental Organizations ◽  
Inorganic Waste

Garbage can be interpreted as a consequence of the activities of human life. It is undeniable, garbage will always be there as long as life activities continue to run. Every year, it can be ascertained that the volume of waste will always increase along with the increasing pattern of public consumerism. The landfill which is increasingly polluting the environment requires a technique and management to manage waste into something useful and of economic value, Bantas Village, Selemadeg Timur District, Tabanan Regency currently has a Waste Management Site (TPS3R) managed by Non-Governmental Organizations (KSM ) The source of waste comes from Households, Stalls, Restaurant Entrepreneurs, Schools, Offices and Ceremonies which are organic and inorganic waste. The waste management system at Bantas Lestari TPS with 3R system is Reduce (reduction of waste products starts from the source), Reuse (reuse for waste that can be reused) and Recycle (recycling waste) to date it is still running but not optimal. The method used in this research is descriptive quantitative with data analysis using SWOT analysis. This study produces a Waste Management Strategy which is the result of research from the management aspect, aspects of human resources and aspects of infrastructure facilities.

Pelatihan Product Knowledge Di Bidang Perhotelan

2017 ◽  
Vol 2 ◽  
pp. 887
Author(s):  
Ni Made Ary Widiastini ◽  
Nyoman Dini Andiani ◽  
Putu Indah Rahmawati
Keyword(s):  
Product Knowledge ◽  
Food And Beverage ◽  
Level Training

Tujuan kegiatan pengabdian ini adalah untuk melatih Siswa SMK di Singaraja tentang product knowledge hotel pada bagian housekeeping dan food and beverage service. Hotel sebagai salah satu industri pariwisata dalam praktiknya sangat memerhatikan sikap pelayanan yang diberikan oleh pelayan hotel kepada konsumen yang datang. Dalam hal ini, semua pelayanan di hotel dituntut memiliki kualitas yang baik dan mampu memuaskan konsumen yang datang, terlebih lagi jika konsumen yang dilayaninya adalah wisatawan mancanegara yang menuntut standar pelayanan tinggi yakni standar internasional. Oleh sebab itu, seluruh karyawan yang  bekerja di industri hotel baik pada level training, kontrak maupun karyawan tetap dituntut untuk memiliki keterampilan (skill), pengetahuan (knowledge) dan sikap (attitude) yang baik. Berdasarkan temuan di industri, salah satu kelemahan lulusan SMK (Sekolah Menengah Kejuruan) adalah kurangnya pemahaman tentang product knowledge hotel. Sebagaimana yang dikemukakan oleh salah satu manajer hotel yang berlokasi di daerah Memahami permasalahan tersebut, maka pada kesempatan ini, program pelatihan product knowledge hotel diberikan kepada siswa SMK Singaraja, yakni SMK N1 Singaraja dan SMK Melalui pelatihan dan pendampingan ini diharapkan dapat meningkatkan pemahaman siswa SMK terhadap product knowledge di hotel, khususnya bidang housekeeping dan food and beverage service.

Influencing Factors on Customer Satisfaction towards American Brands in the Food and Beverage Industry in Malaysia

2016 ◽  
Vol 2 (2) ◽  
pp. 69 ◽  
Author(s):  
Nur Atiqah Rochin Demong ◽  
Abdul Kadir Othman ◽  
Salmi Bawasa
Keyword(s):  
Customer Satisfaction ◽  
Influencing Factors ◽  
Perceived Value ◽  
Perceived Quality ◽  
Kuala Lumpur ◽  
Customer Expectation ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Convenience Sampling

Customer satisfaction is the ultimate aim to food and beverage F&B industry as it ascertains that satisfied customers will stay loyal and reduce the amount of complaints towards their brand of choice. The main purpose of the research is to understand the influencing factors on customer satisfaction towards American brand in F&B industry in Malaysia. Convenience sampling method was used involving the respondents that consist of customers and shoppers within five mega malls in Kuala Lumpur to represent the total population of the study. The researcher used a multiple regression analysis to analyze 384 data from customers. The results indicate a positive and significant influence of all influencing factors (perceived quality, perceived value and Customer Expectation) on customer satisfaction. Customer expectation is seen to be the factor that was highly influential towards satisfaction, followed by perceived quality and perceived value. The implications of the study are discussed in the paper.

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