scholarly journals Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti)

2021 ◽  
pp. 431-442
Author(s):  
Latif Sahubawa ◽  
Ustadi ◽  
Leni Sophia Heliana ◽  
Rosdiana
Keyword(s):  
Chemical Composition ◽  
Water Content ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Value Added ◽  
Consumer Preference ◽  
Food Products ◽  
Added Value ◽  
Commercial Products ◽  
Materials Used

Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ± 10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyze the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference. This research uses laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like” (24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).

scholarly journals KAJIAN KOMPOSISI KIMIA SNACK BARS DARI BERBAGAI BAHAN BAKU LOKAL : SYSTEMATIC REVIEW STUDY OF THE CHEMICAL COMPOSITION OF SNACK BARS FROM VARIOUS LOCAL RAW MATERIALS : SYSTEMATIC REVIEW

2021 ◽  
Vol 17 (1) ◽  
pp. 15
Author(s):  
Mayestika S. D. Taula’bi’ ◽  
Yoakhim Y.E. Oessoe ◽  
Maria F. Sumual
Keyword(s):  
Systematic Review ◽  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Local Food ◽  
Raw Materials ◽  
Raw Material ◽  
Great Demand ◽  
Review Study ◽  
Materials Used

Snack bars is one of the commercial food products found in the market but this product mostly still use imported raw materials such as soybeans and wheat. Research on the use of local food as raw material for making snack bars is currently in great demand considering that Indonesia has abundant potential agricultural to be optimized in supporting food diversification efforts. This study aims to make an inventory of the types of local raw materials that have been used in the manufacture of snack bars, to record and to study the types binders of snack bars and to evaluate the chemical composition of local raw material snack bars. This research was made with a systematic review design with the PRISMA method. From the results of the systematic review conducted, it was found that local raw materials for cereals, nuts, fruits, vegetables and local tubers can be combined to be used as raw material for making snack bars. Several types of binders that have been used in the manufacture of snack bars are cornstarch, tapioca, sugar, eggs, and also maltodextrin. The evaluation results of the chemical composition of local raw material snack bars, namely having water content ranged from 2.28% - 53.4%, carbohydrate content 27.3% - 86.66%, fat content 8% - 34.46%, protein content 3.49% - 17.61%, and total calories 294.19 kcal/100 g - 552.71 kcal/100 g which is influenced by several factors, namely the use of various raw materials, additional materials used, and the processing of snack bar products

scholarly journals Analisis Nilai Tambah Produksi pada Industri Tempe Di Kecamatan Barabai Kabupaten Hulu Sungai Tengah

2013 ◽  
Vol 3 (1) ◽  
pp. 130-133
Author(s):  
Azwar Saihani
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Gross Value Added ◽  
Soybean Industry ◽  
Materials Used ◽  
Net Value Added

       This research has two objectives, namely to determine soybean industry overview in sub Barabai and calculating the amount of value added generated by the soybean industry in the Barabai District Hulu Sungai Tengah Regency.   The research was conducted at tempe existing tempe industrial business in the District Barabai Hulu Sungai Tengah Regency. The method used in analyzing the data available from industry employers in the Barabai District Hulu Sungai Tengah is to use the formula of gross value added, net value added, and value-added raw materials. The calculations associated with the equipment used, the main raw material, and auxiliary raw materials used in the process of making tempe.   Based on the results of research conducted on the existing soybean industry in the District Barabai gross value added generated from all respondents of Rp 56.247.500, net value added generated amounted to Rp 48.062.500, while for value-added raw materials amounting to Rp 125.363/Kg. The existence of the soybean industry in Barabai be able to increase the added value for entrepreneurs tempe

scholarly journals ANALISIS NILAI TAMBAH BUAH PISANG MENJADI KERIPIK PISANG PADA INDUSTRI RUMAH TANGGA DI DESA DIMEMBE KECAMATAN DIMEMBE

2017 ◽  
Vol 13 (2A) ◽  
pp. 83
Author(s):  
Vinny ., Makarawung ◽  
Paulus A. Pangemanan ◽  
Caroline B. D. Pakasi
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Secondary Data ◽  
Research Data ◽  
Raw Material ◽  
Added Value ◽  
Primary Data ◽  
Material Usage ◽  
Materials Used ◽  
Data Analysis Methods

The purpose of this study is to calculate the profit and added value of the business of processing bananas into banana chips. This research is carried out for two months, from April to May 2017. The research place in one household industry of banana chips in Dimembe Village, Dimembe Sub-district, North Minahasa Regency. The method used in this research is by taking primary data and secondary data. Primary data was obtained through direct interviews using questionnaires. Secondary data is obtained through literature that supports and is associated with this research. Data analysis methods used in this study are: (1) calculate the Benefits of Banana Processing Business Being Chips, (2) calculate the Value Added Banana Chips. The results of this study indicated that the Agro-Business Processing of Banana Chips provides a benefit received is IDR 5,313,500 per month or twenty-three times of the production process. The value added enjoyed by the owner of agroindustry amounted to Rp 2.404/kg from raw materials used. This added value is an advantage gained by banana chips agroindustry in 1 kilogram of raw material usage.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

NILAI TAMBAH PENGOLAHAN KANGKUNG HIDROPONIK MENJADI KANGKUNG RENDANG

2020 ◽  
Vol 2 (2) ◽  
pp. 95-106
Author(s):  
Indrawaty Sitepu ◽  
Nurmely Violeta Sitorus
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Data Retrieval ◽  
Rice Flour ◽  
Production Costs ◽  
Added Value ◽  
Water Spinach ◽  
A Value ◽  
Chicken Eggs

Kangkung hidroponik menjadi kangkung rendang merupakan kegiatan yang dapat meningkatkan nilai tambah, menghasilkan produk yang dapat dikonsumsi, serta menambah pendapatan dan keuntungan produsen.Tujuan penelitian untuk menguraikan apa saja tahapan pengolahan kangkung hidroponik menjadi kangukung rendang, menganalisis biaya produksi, penerimaan, dan pendapatan, menganalisis nilai tambah pengolahan kangkung hidroponik menjadi kangkung rendang, menganalisis apakah usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak diusahakan. Penelitian ini dilakukan di Jalan Bromo lorong Amal Medan Denai Kota Medan. Penentuan daerah penelitian dilakukan secara purposive, Metode pengambilan sampel secara sensus yaitu usaha Syifa Hidroponik dengan pengambilan data ulangan selama 2,5 bualan sebanyak 10 kali ulangan. Hasil penelitian: 1) Tahapan  pengolahan kangkung hidroponik menjadi kangkung rendang yaitu:  Penyediaan bahan baku kangkung hidroponik, kangkung dihaluskan, pengadonan kangkung, telur ayam, tepung beras dan garam, kangkung dikukus, kangkung didinginkan, dipotong-potong, digoreng, pemasakan bumbu rendang, pencampuran kangkung yang digoreng dengan bumbu rendang dan pemasaran. Total biaya pengolahan kangkung hidroponik menjadi kangkung rendang untuk sekali produksi sebesar Rp 545.291,83, penerimaan sebesar Rp 1.500.000,00, per sekali produksi dan pendapatan sebesar Rp 954.708,17 per sekali produksi. Nilai tambah yang dihasilkan dari pengolahan kangkung hidroponik menjadi kangkung rendang tergolong tinggi dengan rasio nilai tambah 75,31% > 50%.Usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak untuk diusahakan dengan nilai R/C rasio 2,75 > 1.  Abstract  Hydroponic water spinach into rendang water spinach is an activity that can increase added value, produce edible products, as well as increase producer income and profits. The purpose of the research is to describe what are the stages of processing hydroponic water spinach into rendang kangukung, analyze production costs, revenue, and income, analyze added value of processing hydroponic water spinach into rendang water spinach, analyzing whether the business of processing hydroponic water spinach into rendang water spinach is worth the effort. This research was conducted in Jalan Bromo Amal Medan Denai alley Medan City. Determination of the study area was done purposively, census sampling method that is Syifa Hydroponic business with retrieval data retrieval for 2.5 boasting as many as 10 replications. The results of the study: 1) The stages of processing hydroponic water spinach into rendang water spinach, namely: Provision of raw materials for hydroponic water spinach, crushed water spinach, stirring water spinach, chicken eggs, rice flour and salt, steamed water spinach, water spinach water spinach, cut into pieces, fried, fried spicy water spinach, cooking water spinach kale, chicken egg, rice flour and salt, steamed water spinach, water spinach kangkung cooled, cut, fried, cooking spices, rendang, mixing fried kale with spicy rendang and marketing. The total cost of processing hydroponic water spinach into rendang water spinach for one production is Rp. 545,291.83, revenue is Rp. 1,500,000.00, per production and income is Rp. 954,708.17 per production. The added value generated from the processing of hydroponic water spinach into rendang water spinach is classified as high with a value added ratio of 75.31%> 50%. The business of processing hydroponic water spinach into rendang water spinach is feasible to be cultivated with an R / C ratio of 2.75> 1.  

scholarly journals ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

2018 ◽  
Vol 8 (1) ◽  
pp. 62-70
Author(s):  
Zuhardi Perdana Putra ◽  
Reswita Reswita Reswita ◽  
Irnad Irnad Irnad
Keyword(s):  
Economic Growth ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Horticultural Crops ◽  
Processed Products ◽  
A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

scholarly journals Structural and regional features of the development of Russia’s agri-food exports

2021 ◽  
Vol 7 (3) ◽  
pp. 116-132
Author(s):  
M. D. Goryachko ◽  
N. S. Leonenko
Keyword(s):  
Foreign Trade ◽  
Regional Differences ◽  
Raw Materials ◽  
Regional Distribution ◽  
Food Products ◽  
Agricultural Products ◽  
Added Value ◽  
Investment Activity ◽  
Regional Features ◽  
Balassa Index

The recent interest in the topic of agri-food exports is caused by investment activity in agriculture after 2014 and, as a consequence, the positive dynamics of the main indicators of the industry's development. Russia’s food exports has grown more than 15 times since the early 2000s, and the dozens of countries around the world buy this food. At the same time, there are structural and regional features that indicate the limited results achieved in foreign trade, but Russia’s agri-food exports are growing only at the expense of three categories of goods (grain, vegetable oil and fish) with a lower added value than by top-processed food products. It is noted that despite the large number of importing countries, only a few of them purchase significant volumes of Russia’s food. The aim of the study is to quantify the regional differences in the involvement of the territory in the export of food and agricultural raw materials. The assessment showed that most of the Russia’s regions are poorly involved in foreign trade, therefore more than half of all food exports belong to several regions that have a large seaport and produce one of the three main food products. Based on the assessment results, a typology of Russia’s regions is presented according to the criterion of involvement in Russia’s export of agricultural products, taking into account the characteristics of exported products (upper, middle or lower processing). The results obtained make it possible to assess the real export activity of the agroindustrial sector of the regions and the potential for its increase in the future. To calculate the dynamics and regional distribution of Russia’s food exports we used the database of the Federal Customs Service of Russia (HS codes 01-24). In the article, we also calculated the Balassa index and the export diversification index, modified for analyzing the involvement of Russia’s regions in the export of agricultural products.

scholarly journals Research of the Ukraine light industry main market segments during the COVID-19 pandemic

2021 ◽  
Vol 2021 (2) ◽  
pp. 338-352
Author(s):  
Olena Shandrivska ◽  
◽  
I. Yunko ◽  
Keyword(s):  
Raw Materials ◽  
Aggregate Demand ◽  
Value Added ◽  
Domestic Market ◽  
Government Support ◽  
Added Value ◽  
Light Industry ◽  
Technology Parks ◽  
Transport Problems ◽  
High Share

This article aims to improve the theoretical and applied bases of activating the development of the light industry market in Ukraine by determining the factors that influence this process. Design / methodology / approach — In the article, authors use a set of scientific methods that ensured the conceptual integrity of the study, in particular: logic — to study the evolution of development of the light industry market; system аnd observation -to highlight the conceptual foundations of the light industry market; methods of dialectical reasoning, induction, deduction — to justify principles of development; statistical analysis — to study the peculiarities of the development of the light industry market in Ukraine (under the influence of the COVID pandemic — 19). The concept of sustainable development of the industry is adhered to in the work. Ukraine’s light industry is a multi-segment industry for the production of final consumer goods with rapid capital turnover. This industry has significant production potential in the process of meeting the domestic needs of consumers in non-food products. Nevertheless, the demand of the domestic market is predominantly met by imports. Only certain segments of light industry (for example, textile, etc.) have a promising growth in terms of entering foreign markets, but with a high share of tolling operations in Ukrainian exports. The light industry market needs to overcome the high dependence of imported raw materials; increase price competitiveness of domestic goods, reduction of illegal imports and shadow production of goods in the domestic market of light industry. The analysis of the influence of factors on the development of the light industry market revealed the following main trends in the industry: reduction of aggregate demand and production of goods (through consumers’ appeals to meet basic needs during the pandemic); consolidation of participants in the domestic market of light industry and exit from the market of weak counterparties; high dependence on world prices for raw materials, which has a low level of quality; growth of consignments of groupage cargoes; emergence of logistical and transport problems; deepening outsourcing in value chains; development of contactless delivery of goods to home; intensification of intra-industry competition and a significant share of the shadow sector; low productivity in the industry and shortage of qualified personnel. The industry needs to gain a highly competitive status through the production of high quality goods and increase supplies of products for export with a high share of value added, reduce the flow of used clothing, government support for the development of the sector. Prospects for the development of the sector are supported by the high adaptability of Ukrainian enterprises to changing market conditions, especially in the context of the COVID-19 pandemic. The development potential of the light industry market should be realized in terms of ensuring the competitiveness of Ukrainian products: by improving the quality of raw materials imports, improving the production structure, taking into account the innovative potential of the industry and the prospects for expanding the capacity of the light industry market, through the formation of industrial technology parks, clusters, vertically integrated structures with the involvement of representatives small and medium-sized businesses, as the most adaptable to the light industry market, as well as improving logistics chains for creating added value, a network of wholesale and branded trade, strengthening the marketing and logistics departments of light industry enterprises.

scholarly journals NILAI TAMBAH DAN SALURAN PEMASARAN IKAN JULUNG-JULUNG (Hemirhamphus Sp) ASAP DI DESA BUAJANGKA KECAMATAN BUNGKU SELATAN KABUPATEN MOROWALI PROVINSI SULAWESI TENGAH

2019 ◽  
Vol 4 (2) ◽  
pp. 51-58
Author(s):  
Ahsan Mardjudo ◽  
Ade Ayu
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Marketing Channel ◽  
Marketing Channels ◽  
Added Value ◽  
Fish Products ◽  
Qualitative And Quantitative ◽  
A Value ◽  
Quantitative Descriptive ◽  
Central Sulawesi

This research aims to find out the fumigation process (local: roa fish)and the added value of fumigation processing, and knowing the marketing channels for roa fish in Buajangka village, South Bungku District of Morowali regency in Central Sulawesi Province. Data collection in this research was carried out by census method to all people who conduct fumigation of smoked-baffled fish (roa fish) in Buajangka Village. The data were analysis through qualitative and quantitative descriptive approaches. The research results show that technically, the fumigation process for roa fish starts from receiving raw materials, washing, transporting, clamping and fixing clips, structuring, fumigation process, and packaging or packing. The added value generated from the cocoa fumigation business in Buajangka Village, South Bungku District in per bunch of roa fish is Rp. 6,082. The added value generated from the cocoa fumigation business in the study area was relative low with a value added ratio> 50% (40.54%). While the marketing channel of Roa's fish fumigation business sells smoked roa fish products directly to consumers and collectors who come from outside the region such as Kendari, Bungku Tengah, Tentena, Poso and Palu who come directly to the place of roa fumigation.

scholarly journals Agricultural Biogas—An Important Element in the Circular and Low-Carbon Development in Poland

Energies ◽  
2020 ◽  
Vol 13 (7) ◽  
pp. 1733 ◽  
Author(s):  
Arkadiusz Piwowar
Keyword(s):  
Renewable Resources ◽  
Agricultural Production ◽  
Agricultural Sector ◽  
Raw Materials ◽  
Added Value ◽  
Low Carbon ◽  
Present Generation ◽  
The Social ◽  
Energy Economy ◽  
Materials Used

The agricultural sector can play an important role in the transformation of the energy economy in Poland. Special attention in this paper has been paid to the development of the agricultural biogas market in Poland. The considerations mainly concern organizational and economic aspects. Agricultural biogas plant represents the circular cycle of matter and energy. It enables the establishment of low-carbon, resource-efficient links between the agriculture and energy sectors. This is an important element of the circular economy, where waste from agricultural production and the agri-food industry, coming from renewable resources, is transformed into goods with a higher added value. The social and economic needs of the present generation and future generations are considered. The paper presented the characteristics of the Polish market, i.e., the number of entities, the number and location of plants, as well as the production volumes. Analyses were performed in the area of raw materials used to produce agricultural biogas. The analyses were carried out between 2011 and 2018. According to analyses, the potential of the agricultural biogas market in Poland is currently being used to a small extent. It is necessary not only to provide institutional support but also to increase the awareness of farmers and managers in agri-food companies of the possibility of using production waste for energy purposes.

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