scholarly journals FOREIGN PRESENCE AND INDONESIAN FOOD INDUSTRY PERFORMANCE

2020 ◽  
Vol 10 (2) ◽  
pp. 48-52
Author(s):  
Dahlia Nauly ◽  
Harianto Harianto ◽  
Sri Hartoyo ◽  
Tanti Novianti
Keyword(s):  
Food Industry ◽  
Industry Performance ◽  
Foreign Presence

scholarly journals Foreign Presence and Industrial Concentration In Indonesian Food Industries

2020 ◽  
Vol 9 (1) ◽  
pp. 69-80
Author(s):  
Dahlia Nauly ◽  
Harianto Harianto ◽  
Sri Hartoyo ◽  
Tanti Novianti
Keyword(s):  
Food Industry ◽  
Economies Of Scale ◽  
Positive Influence ◽  
Panel Regression ◽  
Industrial Concentration ◽  
Government Investment ◽  
Food Industries ◽  
Classification Code ◽  
Foreign Presence ◽  
The Government

Indonesia requires foreign investment to meet the capital needs of the food industries. On the other hand, foreign presence can cause high industrial concentration. This paper analyzes the effect of foreign presence on the concentration of the food industry in Indonesia using panel data from 28 subsectors in the period 2011-2015. The data used is the annual Large and Medium Industries Survey (IBS) data from Statistics Indonesia. The concentration indicators used are the concentration ratio (CR4) and the Herfindahl Hirschman Index (HHI). By using panel regression, the result shows that foreign presence has a positive influence on the concentration of the food industry in Indonesia. Besides, the economies of scale and market size also significantly influence the concentration of the food industry. The result indicates that the government investment policy must endorse more competition among firms.JEL Classification Code: L66, L16 How to Cite:Nauly, D., Harianto., Hartoyo, S., & Novianti, T. (2020). Foreign Presence and Industrial Concentration in Indonesian Food Industry. Signifikan: Jurnal Ilmu Ekonomi, Vol. 9(1), 69-80. doi: http://dx.doi.org/10.15408/sjie.v9i1.12200.

scholarly journals Biotech aspects of Caridean shrimp cultivation

2020 ◽  
Vol 175 ◽  
pp. 02003
Author(s):  
Lina Lagutkina ◽  
Alexander Nevalennyy ◽  
Aliya Akhmedzhanova ◽  
Sergey Ponomarev ◽  
Yulia Fedorovykh
Keyword(s):  
Best Practices ◽  
Food Industry ◽  
Aquatic Organisms ◽  
High Rate ◽  
State Technical ◽  
Caridean Shrimp ◽  
Industrial Implementation ◽  
Industry Performance ◽  
Seafood Products ◽  
Shrimp Cultivation

Mariculture is the direction of aquaculture associated with the cultivation of marine hydrobionts as fish and other aquatic organisms and plants. Although it produces only 13 % of the world’s fish and other seafood products, this industry is characterized by a high rate of development (6-7% annual growth), which is now the highest among all branches of the world’s food industry. Industry performance depends on the industrial implementation of best practices in manufacturing countries. The successful practice of industrial cultivation will be promoted by timely modernization of the technological process. In this regard, the problems of aquaculture practice and the use of technical means in the field of mariculture, considered in this article, are particularly relevant. The authors describe the biotechnological aspects of growing caridean shrimp. As a result of the experimental work carried out by scientists of the Astrakhan state technical University, the conditions for growing caridean shrimp in the South of Russia were adapted and biotechnical standards for obtaining commercial products were developed. Feed own recipes for caridean shrimp were developed. Morphophysiological parameters of caridean shrimp were studied.

The effect of Lean Six Sigma practices on food industry performance: Implications of the Sector's experience and typical characteristics

Food Control ◽  
2020 ◽  
Vol 112 ◽  
pp. 107110 ◽  
Author(s):  
Luana Bonome Message Costa ◽  
Moacir Godinho Filho ◽  
Lawrence D. Fredendall ◽  
Gilberto Miller Devós Ganga
Keyword(s):  
Six Sigma ◽  
Food Industry ◽  
Lean Six Sigma ◽  
Industry Performance

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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