Zeitschriftenartikel zum Thema „Craker“
Um die anderen Arten von Veröffentlichungen zu diesem Thema anzuzeigen, folgen Sie diesem Link: Craker.
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Craker" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.
1
Gayatri, Nyoman Ayu Gita, Juan Xavier, Philips Sanjaya, Vincent Tanujaya, Nicholas Diporedjo, Aaron Medhavi Kusnandar, Justin Tjokro und Yulyanty Chandra. „Calorie Tracking: A Mobile Application for Tracking Eating Patterns and Intake“. Engineering, MAthematics and Computer Science Journal (EMACS) 6, Nr. 1 (31.01.2024): 61–68. http://dx.doi.org/10.21512/emacsjournal.v6i1.11193.
Der volle Inhalt der QuelleAnnotation:
A balanced regular calorie intake along with a good eating rules is an important factor to fullfill a healthy lifestyle and diet. Both are the main keys to preventing non-communicable diseases (NCDs) which are the largest contributors to world deaths. The effects produced through dietary regulation and calorie intake ideally will affect to the long term, so that consistency and adequate supporting media are needed. Judging from the time scale, action is needed since in, Early action is needed, especially for students who are in the transition period to maturity and independence. Technological developments in the digital era can be used to produce problem solutions ranging from fundamental aspects. Students themselves are familiar with the concept of the calorie tracker application (Craker) even though the majority have never used it. The purpose of this paper is to design the Craker application as a form of solution to regulate diet and calorie intake by applying the theory of human and computer interaction. The result of making this application is to monitor the number of calories consumed by knowing the number of calories in and out so that it is balanced according to the recommendations given based on the user’s profile, for the calorie tracker application we can divide it into three types of calorie tracker applications: web, mobile, and physical.
2
Sharma, Kamal. „Post-human Bodies in Atwood’s Oryx and Crake“. Pursuits: A Journal of English Studies 8, Nr. 1 (07.05.2024): 74–85. http://dx.doi.org/10.3126/pursuits.v8i1.65339.
Der volle Inhalt der QuelleAnnotation:
This paper analyses the human bodies as a site of both aesthetics as well as politics in post-human turn in the novel Oryx and Crake by Margaret Atwood. Questions related to what is a body, who controls it, and what relation does it have to morality at techno-science culture share a negotiation between machine and morality. After the advent of popular culture, the concept of body as cogent and self-bounded entity is blurry one as the discourse of ‘what is a beautiful body’ reflects a growing concern with different approaches of body aesthetics. As seen the novel, Oryx and Crake by Margaret Atwood, we see Crakers— the genetically modified humans as an outcome of Crake’s aesthetics and politics. Jimmy’s father’s involvement in Pigoon Projects designed with the intention of providing human organs for transplantation and Crake’s involvement in creating Crakers—whom Crake had programmed to die at 30 open a new avenue for discussion regarding human identity. Such dimension of body aesthetics is precarious leading to ethical question as progress in science does not only enhance body, it also poses a threat to humanity in entirety. This research is qualitative and interpretive in nature. So, as a researcher, I have brought theoretical insights related to trans-humanism and post-humanism developed by Fukuyama, Braidotti. In the paper, I conclude that though new version of body aesthetics poses a threat to the world itself, it helps to understand how humans have co-evolved with other companion species. Thus, it contributes on the discussion of literary engagement and literary understanding of post humanism.
3
Marderosian, Ara der. „Herbs, Spices, and Medicinal Plants: Recent Advances in Botany, Horticulture, and Pharmacology. Volume 1.Lyle E. Craker , James E. Simon“. Quarterly Review of Biology 62, Nr. 1 (März 1987): 95–96. http://dx.doi.org/10.1086/415336.
Der volle Inhalt der Quelle
4
Al Hafiz, Wahyu, und Zami Furqon. „OPTIMASI KEBUTUHAN EXESS AIR FURNCACE 15-F-102 DI UNIT RESIDU CATALITIC CRAKER PT. X DENGAN MENGGUNAKAN METODE TRIAL AND ERROR“. Prosiding Seminar Nasional Teknologi Energi dan Mineral 3, Nr. 1 (27.12.2023): 512–17. http://dx.doi.org/10.53026/sntem.v3i1.1194.
Der volle Inhalt der QuelleAnnotation:
Furnace 15-F-102 menggunakan tipe silinder vertical, furnace tipe ini memeasukkan udara secara alami atau sering disebut natural draft. Furnace 15-F-102 menggunakan bahan bakar fuel gas. Salah satu faktor yang mempengaruhi biaya operasi kilang yang cukup besar merupakan bahan bakar. Dengan demikian pemakaian bahan bakar selalu menjadi perhatian utama karena ada kemungkinan tidak effisiennya dalam proses pembakaran. Kinerja dari furnace dapat dilihat pada jumlah bahan bakar yang digunakan dan panas yang hilang ke lingkungan, baik panas yang hilang melalui gas asap maupun yang keluar melalui dinding furnace. Kinerja dari furnace yang optimal ditandai dengan rendahnya suhu gas asap, pemakain bahan bakar yang cukup dan exess air. Namun yang sering terjadi dilapangan adalah kekurang tepatannya dalam mengatur excess air sehingga menyebabkan rendahnya kinerja furnace dengan data yang di peroleh. Penulis mencoba untuk melakukan optimasi furnace 15-F-102 di unit RCU PT. X yang ditinjau melalui kebutuhan udara pembakaran dengan harapan kinerja dari furnace 15-F-102 dapat ditingkatkan. Metode yang digunakan oleh penulis untuk mengetahui udara pembakaran yang optimum dengan menghitung neraca panas furnace 15-F-102 dengan metode trial and error, yang kemudian melakukan simulasi udara pembakaran sehingga kerugian panas yang di dapatkan semakin kecil dengan dasar acuan exess air optimum, dan melakukan perhitungan energi yang dapat di hemat. Dari simulasi trial and error didapatkan exess air optimal sebesar 6%. Dengan menggunakan exess air 6% menghasilkan penghematan energi sebesar 337192074,5 Kcal/hr. Dan di dapatkan effisiensi alat sebelum dilakukan optimasi sebesar 81%, setelah dilakukan optimasi sebesar 84%. Setelah di didapatkan nilai effisiensi dapatkan di cari biaya operasi sebelum dilakukan optimasi sebesar Rp. 163.807.872.865,00 pertahun, dan biaya operasi setelah dilakukan optimasi sebesar Rp. 146.900.408.013,00 pertahun, dengan demikian didapatkan penghematan biaya operasi sebesar Rp.16.907.464.851,00 per tahun.
5
Rachmawati, Dyna, Adriana Anteng Anggorowati, Andrew Joewono, Anita Maya Sutedja und Farida Lianawati Darsono. „PENYUSUNAN RENCANA BISNIS DAN UPAYA DIVERSIFIKASI PRODUK PADA USAHA MIKRO KERUPUK SUSMI SITUBONDO“. Jurnal Abdi Insani 10, Nr. 4 (08.10.2023): 2025–35. http://dx.doi.org/10.29303/abdiinsani.v10i4.1025.
Der volle Inhalt der QuelleAnnotation:
Susmi Cracker Micro Business is located in the village of Curah Cottok, Kapongan District, Situbondo Regency, East Java. This micro business has been running its business since 2017. The main products produced are onion crackers, meatball crackers, and vegetable crackers. The crackers sold are still raw, packaged in plastic with a size of 1 kilogram. Susmi Crackers have succeeded in increasing their production volume, because of the technology supported from the Electrical Engineering Team of Widya Mandala Catholic Surabaya University (WMCSU). It impacts on the increase of the sales volume. Susmi Crackers is able to absorb labor, namely housewives in their villages to help cut the cracker dough. This encourages the Susmi Cracker to maintain and develop their business. The mothers who become the workforce are one of the motivations for these micro businesses to manage their businesses professionally. Therefore, the community engagement activity provides assistance to develop a business plan and helps Susmi Cracker to diversify products. This mentoring activity resulted in a business plan using a business model canvas, barbeque-flavored crackers, and Susmi Cracker knowledge in managing home industry distribution permits as well as negotiating skills with gift shops in the city of Situbondo.
6
Dahal, Alisa. „The Posthuman Homo Faber in Atwood’s Oryx and Crake: An Ironic Portrayal“. Pursuits: A Journal of English Studies 7, Nr. 1 (08.06.2023): 1–8. http://dx.doi.org/10.3126/pursuits.v7i1.55369.
Der volle Inhalt der QuelleAnnotation:
As a dystopia, Margaret Atwood’s novel Oryx and Crake speculates the looming consequences of scientific inventions and technologies manifested in the destruction of natural equilibrium and posthuman complexities. Homo sapiens' unlimited desires and aspirations for enhancement and excellence have driven humans to enact the Creator. Crake, almost a mad scientist in the novel, creates the Crakers — genetically modified humans. To analyze this life force, the paper uses theoretical insights of humanists like Giannozzo Manetti, Rene Descartes and Friedrich Nietzsche regarding their celebration of human exceptionalism, reason, and free will. But, to counter-argue transgression in the pretext of progress, the paper also uses Donna Haraway’s concept of inter-speciesism and Rosi Braidotti’s critical posthumanism. They promote interdependence, critical review of the past and abstinence to address the posthuman crises and existential dilemmas. The enhanced Crakers are immune to starvation and ordinary diseases, devoid of art, imagination and creativity; but ironically feed on grass and their own excrement, and lack the essence of being human. They challenge Crake's genome project by transcending the lab-limitations but adapting to natural evolution. Hence, this paper examines Atwood's speculation of how modern science and technology distorts the symbiosis and disfigures the humans resulting in unwanted negotiations for survival. A post-human homofaber, Crake tries to resolve the existential crisis by eliminating the Bastion of humanity itself but ironically dehumanizes the human. The question is how far will humanity overrule nature? Who is accountable to repair the earth? Thus, this paper enables a thought exercise to retrospect on human insensibility and undergo abstinence of desires and luxury to save the future of this planet and lives from facing the impending apocalypse, as shown in the novel.
7
Arul, Ramli, Budi Setiawan und Siti Asmaul Mustaniroh. „Analisis Kelayakan Usaha dan Nilai Tambah Kerupuk Cumi“. Jurnal Keuangan dan Bisnis 16, Nr. 2 (30.03.2019): 32. http://dx.doi.org/10.32524/jkb.v17i1.494.
Der volle Inhalt der QuelleAnnotation:
One attempt to create a processed product of fishery products in the form of finished goods which main raw material are fishery products is by processing it into crackers. Crackers are generally made from tapioca flour as a source of starch with the addition of spices and water which have a low nutrient content. Addition of nutritional crackers can be done by adding fish meat. While on the other hand, the type of fish as the main raw material for making fish crackers greatly influences the color, texture and taste of fish crackers. As in the case with squid crackers which have distinctive taste and performance when compared to other fish crackers. To see the potential of the squid cracker business, it is necessary to conduct research to see whether the processing of squid into squid crackers is able to provide increased income or in other words whether the squid cracker business is feasible or not and how much added value from processing squid to squid crackers. This study aims to look at the feasibility of squid cracker business in terms of financial aspects and to determine the amount of added value obtained from processing squid into squid crackers. The research showed that the development of a squid cracker business was feasible and prospective to be carried out.
8
Kuntardina, Ari, und Hafidza N. Amrina. „INOVASI PRODUK UMBI “GEMBILI” MENJADI KERUPUK“. Buletin Abdi Masyarakat 4, Nr. 1 (08.08.2023): 1. http://dx.doi.org/10.47686/bam.v4i1.607.
Der volle Inhalt der QuelleAnnotation:
Gembili merupakan salah satu tumbuhan umbi yang banyak ditemui di Desa Kasiman. Masyarakat masih belum mengetahui manfaat dari umbi gembili tersebut, sehingga hasil panen hanya dijual secara langsung tanpa diolah lagi, hal ini menyebabkan harga jual gembili yang murah. Fenomena ini mejadi dasar ketertarikan Tim Pengabdian Masyarakat STIE Cendekia Bojonegoro untuk mengolah gembili menjadi berbagai macam produk yang memiliki nilai jual yang lebih tinggi. Tujuan dari kegiatan ini adalah peningkatan perekonomi masyarakat di Desa Kasiman. Adapun solusi yang ditawarkan adalah mengolah umbi gembili menjadi kerupuk gembili yang memiliki rasa yang sekarang digemari kalangan muda dan masyarakat umum. Tim Pengabdian Masyarakat STIE Cendekia Bojonegoro bekerjasama dengan Tim Penggerak PKK Desa Kasiman mengadakan pelatihan pembuatan kerupuk dari umbi gembili bagi ibu-ibu anggota PKK Desa Kasiman. Hasil dari kegiatan pengabdian kepada masyarakat ini adalah dua varian krupuk gemili, yaitu krupuk gembili original dan krupuk gembili balado. Kata Kunci: Umbi Gembili, Krupuk, Pelatihan Abstract Gembili is one of the bulbous plants found in Kasiman Village. People do not know the benefits of gembili, so the harvest is sold without processing, it makes the selling price becomes low. This phenomenon becomes the basic interest of the Community Service Team from STIE Cendekia to produce gembili into various kinds of products that have a higher selling value, which is expected to improve the community's economy. The solution offered is to process gembili tubers into gembili crackers that have a taste that is now favored by young people and the general public. STIE Cendekia Bojonegoro Community Service Team in collaboration with PKK Kasiman Village held training on making crackers from gembili for women of PKK members. The results of this training produced two variaties of crackers, those are original gembili crakers and spicy “Balado” gembili crakers. Keywords: Gembili, Cracker,Training
9
Hendro, Omar, Wani Fitriah und Belliwati Kosim. „Penerapan Kualitas dan Kemasan Pada Usaha Kerupuk di Desa Lumpatan Sekayu“. Jurnal Nasional Pengabdian Masyarakat 1, Nr. 1 (12.01.2021): 150–64. http://dx.doi.org/10.47747/pengabdiankepadamasyarakat.v1i1.146.
Der volle Inhalt der QuelleAnnotation:
The application of quality and packaging to the cracker business in Lumpatan Sekayu Village is the title or topic of the Community Service Team. Providing counseling in the field of marketing management that specializes in quality and packaging of crackers. The implementation of this community service is by means of direct counseling to the cracker business owner and their workers. The goal is that cracker-making businesses can increase their production as a result of increased sales. The quality and packaging of the crackers has not been the concern of this cracker business maker. Several findings by the Community Service Team concluded in the report, 1). so far they have not considered the quality and packaging of the crackers. 2). The use of traditional means of production and drying, cracker size is not standard. 3). Do not have a business, health and halal permit from the relevant government agency. 4). The local government still lacks attention to cracker entrepreneurs, which are a household industry involving the workforce of local housewives. The Community Service Team after providing counseling will monitor and guide, so that these cracker processors carry it out. The team will provide a way out or a solution if they find a problem. The ultimate goal of community service is to improve the welfare of the owner and maker of crackers as well as the community in Lumpatan Sekayu Village.
10
van Eck, Arianne, Anouk van Stratum, Dimitra Achlada, Benoît Goldschmidt, Elke Scholten, Vincenzo Fogliano, Markus Stieger und Dieuwerke Bolhuis. „Cracker shape modifies ad libitum snack intake of crackers with cheese dip“. British Journal of Nutrition 124, Nr. 9 (09.06.2020): 988–97. http://dx.doi.org/10.1017/s0007114520002056.
Der volle Inhalt der QuelleAnnotation:
AbstractFood and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.
11
ISIK, Fatma, und Sinem TURK ASLAN. „CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF GLUTEN-FREE POTATO CRACKERS SUPPLEMENTED WITH COWPEA, FABA BEAN AND MUNG BEAN FLOURS“. Latin American Applied Research - An international journal 54, Nr. 1 (01.01.2024): 11–20. http://dx.doi.org/10.52292/j.laar.2024.1045.
Der volle Inhalt der QuelleAnnotation:
In this study, some characteristics of gluten-free potato crackers substituded with cowpea, faba bean and mung bean flours were determined. The crackers containing the legume flours had significantly higher (p<0.05) fat, protein, insoluble and total dietary fiber, and essential amino acids (EAA) than the control cracker (C) produced with potato flour and starch. The cracker containing faba bean flour (FC) had the highest P, K, Ca, and Zn contents. C recorded the highest L*, cracker containing cowpea flour (CC) recorded the highest a* and FC recorded the highest b* values. C had a higher hardness value than the other crackers, followed by the cracker containing mung bean flour (MC), CC and FC, respectively. SEM micrographs revealed that more cracks and pores were formed when legume flour was added to the crackers. CC, FC and MC scored higher in flavor, chewiness, crispiness and overall acceptability scores than C in sensory analysis.
12
Omoba, Olufunmilayo Sade, und Hafsat Idowu Azeez. „Quality characteristics and overall acceptability of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker“. Nutrition & Food Science 46, Nr. 6 (14.11.2016): 857–70. http://dx.doi.org/10.1108/nfs-12-2015-0164.
Der volle Inhalt der QuelleAnnotation:
Purpose This paper focuses on the quality characteristics of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker, with the aim of encouraging and promoting the use of this small pelagic inexpensive, readily available fish in food production and reducing post-harvest losses of the fish. Design/methodology/approach The blue whiting fish cracker was developed using boiling and steaming methods. Minced blue whiting fish meat was mixed with cassava starch in the ratio of 50:50, and other ingredients were incorporated. The dough obtained was divided into two and stuffed into two different muslin cloths. One of the stuffed dough was steamed (100°C for 15 min), whereas the other was boiled in water for 90 min. The boiled and steamed doughs were cooled at 4°C for 12 h, sliced at 2 mm thickness and oven dried at 50°C for 12 h to obtain non-expanded blue whiting fish crackers. The non-expanded blue whiting fish crackers were fried in vegetable oil to obtain expanded blue whiting fish crackers. The quality characteristics of the expanded crackers were determined using standard methods, and data obtained were subjected to analysis of variance; the mean scores were compared using Turkey’s (HSD) test. The sensory evaluation was done using 25 untrained panellists, and results were analysed statistically. Findings The study revealed the steamed fish cracker has significantly higher nutritional composition in terms of the proximate, mineral, fatty acid and amino acid compositions. Potassium was the most predominant mineral in the crackers, and copper was the least predominant mineral. The saturated fatty acid contents were 43.2 per cent (steamed) and 48.6 per cent (boiled), whereas the unsaturated fatty acid contents were 55.5 (steamed) and 48.5 per cent (boiled). The n6/n3 ratio obtained for steamed and boiled fish cracker was 4.0. The steamed fish cracker had a higher L* value, whereas the Brown index (100 − L*) of the steamed fish cracker was lower (33.4) than that of the boiled fish cracker. The linear expansion was higher for the boiled blue whiting fish crackers (41.8 per cent). The boiled blue whiting fish cracker had higher expanded starch structure than the steamed blue whiting fish cracker. The aroma and taste were highly correlated with overall acceptability. Originality/value The paper reports the quality characteristics and overall acceptability of steamed and boiled blue whiting fish crackers.
13
Usha Bharathi, M. „Exploring the Theme of Human- Animal Kinship in Margaret Atwood’s Oryx and Crake“. Shanlax International Journal of English 10, S1-Jan (01.01.2022): 67–69. http://dx.doi.org/10.34293/english.v10is1-jan2022.4735.
Der volle Inhalt der QuelleAnnotation:
Oryx and Crake explored the theme of advancement of science and its challenges are distinct between human and animal. Atwood discusses the theme during a special way in her novel ‘Oryx and Crake’ published within the year 2003. It deals with the protagonist Snowman’s hindering mind about his past and annihilating present. The protagonist is revealed through his attitude with creature called ‘Crakers’ and his deportments throughout the novel.The most frightening thing within the novel is that the pigoons that Jimmy’s father helps to make as a genetic engineer at the Organ Inc Farms Compound. The novel is setting by post-apocalyptic and narrates the story of mankind’s demise as results of a worldwide epidemic deliberately caused by the idealistic scientist Crake. This novel highlights how the Crakers, a scientifically created race meant to out pace humanity, take over man’s place.
14
Parmaji. „ANALISIS HOME INDUSTRI KERUPUK OPAK DI DESA JAYA BAKTI KECAMATAN MADANG SUKU I KABUPATEN OKU TIMUR“. Jurnal Bakti Agribisnis 1, Nr. 02 (01.11.2015): 25–33. http://dx.doi.org/10.53488/jba.v1i02.106.
Der volle Inhalt der QuelleAnnotation:
The purpose of this research is to: (1) to know the technique of making opak crackers in Jaya Village Bakti Madang Suku I District of East OKU Regency, (2) Knowing the income and breakeven from opak cracker home industry in Jaya Bakti Village Madang Suku I District OKU East, (3) Knowing the added value of opak cracker home industry in Jaya Bakti Village, Madang Suku I District, OKU Timur Regency, (4) Find out if home industry of opak crackers in Jaya Bakti Village, Madang Suku I District OKU Timur is beneficial and feasible to be developed . This research was conducted in April to June 2014 at opak cracker home industry conducted by Ibu Suratmi in Jaya Bakti Village Madang Suku I District of East OKU Regency. Determining the location of the research is done purposively with the consideration that there are still not many who do opak cracker home industry, whereas raw materials are widely available. This research found that the technique of making opak crackers is easy enough that by cassava grated, seasoned (garlic, coriander and salt), then printed and steamed for ± 2 minutes for once steaming opak crackers, then dried for ± 2 days, after Crude cracker crackers are packed and then marketed. So, the process of making opak crackers takes ± 5 days. Receipt from home opal cracker manufacture industry is Rp 735.000, - / PP, with production cost Rp 501.362, - / PP, with fixed cost of Rp. 69.444, - / PP and variable cost of 428.000, - / PP then the revenue is obtained Rp 233.638 .- / PP or Rp 1.401.828 .- / Month. Value added on opak cracker manufacture amounted to Rp. 333,638, - / PP obtained from the proceeds minus intermediate expenses. The intermediate cost is obtained from the total production cost of Rp. 501,362, - / PP minus family labor cost of Rp. 100.000, - / PP so the total cost between Rp. 401.362, - / PP and profit rate based on the receipt of the value of more than 1 is R / C Ratio of 1.47 which means that opa cracker home industry is profitable. While based on the rate of profit from income is more than the prevailing bank interest rate is B / C Ratio of 0.47 which means home industry of non-feasible opak crackers. BEP production value of Rp. 53,27, - / kg / PP, BEP value of acceptance of Rp. 559.361, - / PP, and the value of BEP price of Rp. Rp. 4.386, - / kg / PP, so that this business can be considered functionally feasible. In addition, the total assets invested for home industry for a year or ROI value generate a profit of 0.38%, which means for home industry opak cracker manufacture for one year to produce profit / profit of 0.38%.
15
Imra, Imra, Mohammad Fadnan Akhmadi und Diana Maulianawati. „Fortifikasi Kalsium dan Fosfor pada Crackers dengan Penambahan Tepung Tulang Ikan Bandeng (Chanos chanos) [Calcium and Phosfor Fortification of Crackers by Using Milkfish Bone (Chanos chanos)]“. Jurnal Ilmiah Perikanan dan Kelautan 11, Nr. 1 (10.05.2019): 49. http://dx.doi.org/10.20473/jipk.v11i1.11911.
Der volle Inhalt der QuelleAnnotation:
AbstrakKalsium dan fosfor merupakan unsur yang penting yang dibutuhkan untuk perkembangan dan pertumbuhan. Tulang bandeng diketahui memiliki kandungan kalsium dan fosfor yang tinggi. Tujuan dari penelitian ini adalah mengetahui proksimat dan kandungan kalsium dan fosfor pada crackers yang difortifikasi dengan tepung tulang ikan bandeng. Fortifikasi crackers tepung tulang ikan bandeng menggunakan 4 perlakuan yakni presto, kukus, segar dan kontrol. Analisis proksimat meliputi kadar air, kadar abu, lemak, protein dan karbohidrat menggunakan metode AOAC (2005) dan analisis kandungan fosfor dan kalsium menggunakan metode AAS. Kandungan kalsium dan fosfor crakers tepung tulang masing-masing berkisar 88916-119730 mg/kg dan 2,2 mg/kg - 7,4 mg/kg. Nilai proksimat meliputi kadar air 12,26 – 14,42%, kadar abu 16,12 – 21,67%, protein 0,626 – 7,304%, lemak 4,0 – 4,8% dan karbohidrat 37,64 – 41,88%. Fortifikasi tepung tulang bandeng meningkatkan nilai proksimat, kalsium, dan fosfor pada crackersAbstractCalcium and phosphorus are important elements needed for development and growth. Milkfish is known to have high calcium and phosphorus content. The aim of study was to determine the proximate, and the content of calcium and phosphorus in crackers fortification with milkfish bone flour. Cracker fortification with milkfish bone flour consists of four treatments were presto, steamed, fresh and control. Proximate analysis includes water, ash, fat, protein and carbohydrates using the method (AOAC 2005) and analysis of phosphorus and calcium content using the AAS method. Calcium and phosphorus content bone flour crackers range respectively 88916-119730 mg/kg and 2.2 mg/kg – 7.4 mg/kg. Moisture content 12.26 – 14.42%, ash content 16.12 – 21.67%, protein 0.626- 7.304%, fat 4.0 – 4.8% and carbohydrates 37.64 – 41.88%. Fortification of milkfish flour increases the proximate, calcium, and phosphorus value in crackers.
16
Irna Sari Maulani, Heris Syamsuri und Zenal Abidin. „PEMANFAATAN PANAS TERBUANG BOILER UNTUK PENCETAKAN KERUPUK LEPIT“. SEMINAR TEKNOLOGI MAJALENGKA (STIMA) 7 (27.09.2023): 178–83. http://dx.doi.org/10.31949/stima.v7i0.1030.
Der volle Inhalt der QuelleAnnotation:
Lepit crackers are one of the types of crackers in Indonesia. Made from tapioca flour and a mixture of other ingredients, this food is very popular with all people, of course the taste is very unique. In Cipaku Subdistrict, Ciamis Regency, the place where the cracker cracker is made, precisely at the Sumber Usaha factory, is still manual by hand. This of course reduces the productivity of the production process.
This research is targeted to produce a semi-automatic based cracker machine by utilizing steam heat from the boiler. By having a working principle of utilizing the rotation of an electric motor as a source of automatic propulsion of the tool. This study aims to increase the productivity of the cracker production process at the Sumber Usaha Cipaku factory.
This research includes several stages including data collection, design analysis, preparation of tools and materials, the process of making tools, then testing whether the tools work successfully. The target of this research is the success of the manufacturing process for making crackers and can help increase the productivity of the Sumber Usaha factory.
Keywords: Lepit cracker printer, Electric motor.
17
Asfar, Andi Hasryningsih, Edwin Gunadi, Lisa Reftiana, Annisa Utami und Sadam Adriansyah. „PENDAMPINGAN MODIFIKASI KEMASAN DAN RASA PADA KERUPUK IKAN PAYUS DI DESA PONTANG SERANG“. Jurnal Ilmiah Pengabdian Kepada Masyarakat 2, Nr. 1 (09.09.2022): 9–15. http://dx.doi.org/10.55883/jipam.v2i1.34.
Der volle Inhalt der QuelleAnnotation:
Pontang is one of the areas in Serang Regency, Banten Province. One of the distinctive features of Pontang is the Payus fish cracker. Payus fish crackers are crackers made from payus fish. The reason for the insignificant sale of Payus Fish Crackers is that the packaging of Payus Fish Crackers is still simple and the taste is one variant. The research was conducted using direct interviews and literature studies with business owners of payus fish crackers.Based on the results of the existing analysis, it is necessary to develop Payus fish cracker products to update labels, flavors, packaging that are more attractive and the role of marketing to attract consumer interest
18
Harliani, Desliana Opie, Mirza Antoni und Dessy Adriani. „Analisis Pendapatan dan Kelayakan Usaha Kerupuk Udang di Desa Sungsang I dan II Kecamatan Banyuasin II“. AGRICA 17, Nr. 1 (25.03.2024): 15–24. http://dx.doi.org/10.37478/agr.v17i1.3439.
Der volle Inhalt der QuelleAnnotation:
Sungsang I and Sungsang II villages are tidal areas because they are located on the coast and directly adjacent to the Bangka strait. Sungsang I Village and Sungsang II Village are one of the areas that have abundant marine products in Banyuasin II Regency, one of which is shrimp which is then processed by the local community into crackers in the form of a cottage industry. Until now, socioeconomic research on the income and feasibility of shrimp cracker business in this region is still scant. The purpose of this study is to analyze the amount of income of shrimp cracker entrepreneurs in Sungsang I and Sungsang II Villages and their business feasibility. The results of this study showed that the business income of shrimp crackers amounted to Rp. 960,837.67 per production or Rp. 23,899.14 per kilogram of shrimp crackers. While the R/C value obtained from the shrimp cracker business is 1.92 (R/C value > 1), which means that the shrimp cracker business in Sungsang I and Sungsang II Villages is feasible to run.
19
Khasanah, Chalizah Nur, und Purnama Nuraini. „Fuzzy Inferensi System pada Produksi Kerupuk Lipat“. KESATRIA: Jurnal Penerapan Sistem Informasi (Komputer & Manajemen) 1, Nr. 1 (04.02.2020): 26–30. http://dx.doi.org/10.30645/kesatria.v1i1.13.
Der volle Inhalt der QuelleAnnotation:
Crackers are one of the favorite foods of Indonesian people which are made from flour mixture mixed with flavoring ingredients. UD.Eman is one of the factories that produces folding crackers. The instability of cracker orders which are sometimes high and sometimes low makes UD. Eman difficult in determining the amount of cracker production. These problems can be solved by using the Fuzzy Tsukamoto method by using 3 fuzzy variables, namely demand [x] where, inventory [y], production [z]. From the results of research conducted can produce clarity for the production of crackers per day. If the demand for 800 packs per day and stock of 500 packs per day, 947 packs of crackers can be produced per day.
20
Fatonah, Siti, Syifa Nabilah und Ahmad Ridwan. „PENDAMPINGAN PEMAHAMAN KEKUATAN, PELUANG DAN PENDAPATAN PADA USAHA KERUPUK MARTABAK DI KATULISAN KASEMEN KOTA SERANG“. Jurnal Ilmiah Pengabdian Kepada Masyarakat 2, Nr. 1 (09.09.2022): 16–20. http://dx.doi.org/10.55883/jipam.v2i1.35.
Der volle Inhalt der QuelleAnnotation:
The purpose of this study was to determine the strength of the martabak cracker product, to determine the opportunities possessed by the martabak cracker, and the last is to determine the net income obtained from daily and monthly sales of martabak crackers in the Katulisan Kasemen area of Serang City. This research method uses qualitative research methods with a descriptive approach. The data collection techniques used observation, interview and documentation techniques. The analysis used is a SWOT analysis in formulating a strategy for a product where with this analysis it can be seen to the maximum extent the strengths, opportunities, weaknesses and threats by suppressing the level of weaknesses and threats that may exist in every business run. The results show the strength (strength) of martabak crackers, namely the product is made with quality, healthy and suitable ingredients for consumption, martabak crackers are different from other types of crackers in that they have a darker color resembling a line on each side, the taste of martabak crackers is savory, the texture is crunchy and suitable. for all situations, the color of martabak crackers is very familiar because it has a common color, namely brownish yellow, the price of martabak crackers is very affordable by all people and competes with the same product. Opportunities (Opportunities) for martabak crackers, namely there are no martabak cracker products outside the city of Serang, so there is still a big opportunity if you expand your market share to the Serang district and other districts in the Banten province, it is still wide open to open resellers because the products are still obtained directly from producers, the price is still relatively cheap when compared to similar cracker products, increasing production capacity because the crackers always run out in a day. The net income earned every day is Rp. 490,000,-, and the monthly income is deducted from holidays, which is Rp. 12.740.000
21
Winarni, Ambar, und Dwiani Listya Kartika. „Analisis Sensitivitas dalam Optimalisasi Produksi UD Mekar Sari Karang Klesem Menggunakan Program Linier dengan Metode Simpleks Diperbaiki“. JOSTECH Journal of Science and Technology 4, Nr. 1 (31.03.2024): 63–76. http://dx.doi.org/10.15548/jostech.v4i1.8231.
Der volle Inhalt der QuelleAnnotation:
The research aimed to optimize the production of crackers in order to achieve maximum profit at the UD Mekar Sari Karangklesem factory by applying the simplex method. This research used a descriptive quantitative research approach and literature study methods to support the preparation of this research. The data used is secondary data which includes the amount of each raw material needed, the purchase price of each raw material, the selling price of each type of cracker and the yield of each type of cracker produced. UD Mekar Sari is a cracker factory that produces gendar crackers, soto crackers, onion crackers and makaroni crackers. The results of this study indicate that after going through the steps of the simplex method which was improved it was found that an optimum profit of IDR 11,530,000 would be achieved by producing 200 kg of gendar crackers, 80 kg of soto crackers, 100 kg of onion crackers and 80 kg of makaroni crackers . Based on the data on the composition and supply of raw materials for the production of the four types of crackers, data analysis and processing can be carried out by formulating them into a linear program using the improved simplex method. This method is considered more efficient than the improved simplex method. The results of the sensitivity analysis that only limited changes in coefficient value at objective function (the profit each crackers) and the constants right side constraints (the capacity of supply of the raw materials) show that profit remain in optimal condition if the change of coefficient value at objective function and the constants right side constraints between the range being resulted.
22
Fakhrida, Agustina, Emmy Sri Mahreda und Rina Mustika. „ANALISIS USAHA PENGOLAHAN KERUPUK IKAN TENGGIRI (Scomberomorus commersoni) SKALA RUMAH TANGGA DI KECAMATAN PULAU LAUT UTARA KABUPATEN KOTABARU PROVINSI KALIMANTAN SELATAN“. EnviroScienteae 12, Nr. 2 (16.09.2016): 63. http://dx.doi.org/10.20527/es.v12i2.1682.
Der volle Inhalt der QuelleAnnotation:
The aim of this study was to analyze the advantages mackerel fish cracker business, analyze the feasibility crackers mackerel, and analyze business opportunities in the district crackers mackerel North Sea island of Kotabaru district. This study was carried out in the district of Sea Island Utara Kabupaten Kotabaru. This study took place starting in February 2015 until April 2015, ranging from consulting research proposal, the conduct of research, data collection and data analysis to preparing reports. Research conducted purposively (intentionally) by the consideration that the districts are one of the industrial center's mackerel Fish Crackers manufacture of household scale. In the District of North Sea island amounted to 6 industrialists mackerel fish crackers. Data analysis included analysis of profits, business feasibility analysis, and analysis of business opportunities. The results showed a mackerel fish cracker processing business households in the district-scale North Sea island Kotabaru District profitable. By using the analytical calculation of the advantage of total revenues minus total expenses results are favorable. Mackerel fish cracker processing business household scale in the District of North Sea island of Kotabaru district eligible to try for. Feasibility test results were analyzed by calculating the NPV at the time 12%, Net BCR 12% and 12.45% IRR at the time showed that mackerel fish cracker processing business households in the district-scale North Sea island of Kotabaru district deserve to be developed and expanded. Mackerel fish cracker processing business households in the district-scale North Sea island of Kotabaru district has a very bright business opportunity in the past to the future. It is seen from a greater demand from consumers is about 7000 packs of offers from manufacturers about 5000 packs. Seen when the price of mackerel increased market demand was still high. Judging also from the many days and they produce fish crackers in a month and always sold out.
23
William Adebisi OLOSUNDE, Ubong Edet ASSIAN und Orua Okon ANTIA. „Investigation into bevel plate optimal angle required to improve nut cracking in a centrifugal nut cracker“. Global Journal of Engineering and Technology Advances 17, Nr. 1 (30.10.2023): 150–57. http://dx.doi.org/10.30574/gjeta.2023.17.1.0218.
Der volle Inhalt der QuelleAnnotation:
In order to ensure that most of the nuts discharged vertically from the rotor do not escape uncracked through the cracked nut mixture outlet; an investigation into optimal angle for palm nut cracker bevel plate assembly required to increase efficiency of the cracking process was carried out at three different feed gates. In this study, the cracked nut mixture outlet at the cracking drum of an existing centrifugal palm nut cracker was modified to include bevel plate having adjustable angle of inclination. Dried and ready to crack mixed varieties (Pisifera, Tenera and Dura) of palm nuts were sourced and moisture content determined using oven dry method. The nuts (18.6% moisture content wet basis) were subjected to impact at different angles ( = 90, 55, 50, 45, 40, 35, 30, 25 and 200) of bevel plate per feed gate aperture area, A (18, 27 and 36 cm2) of the modified palm nut cracker. The = 90o was full opening of the cracked nut mixture outlet of the existing nut cracker. For each experimental run, ninety (90) nuts were subjected to impact at 3712 rpm rotor speed. The total time taken for each set of the products to be discharged was also noted as t. Data were collected in duplicate and analyzed using Statistical Package for Social Scientists [SPSS] version 20 and Microsoft Excel TM. The performance indices [percentage of nuts cracked with release of whole and split kernels (% NCKR), percentage of uncracked nuts (%UC), percentage of partially cracked nut (%PC) and percentage of uncracked and partially cracked nuts (%UP)], bevel plate efficiency (%CEBP) and nut cracking rate (NCR) were plotted against per feed gate aperture area. The optimum performance indices (%NCKR = 96.67%, %UC = 3.33% and %UP = 3.33% and %PC = 0.00%), %CEBP (93.88%) and NCR = 5 nuts / sec were obtained at = 250 and A =18 cm2. This implies that the modified nut cracker when run at feed rate of 5 nuts/sec and = 250 would improve cracking operation by 93.88% of nuts that should have escaped uncracked at the cracked nut mixture outlet. Hence, it is necessary to incorporate bevel plate.
24
Dewi, Yohana Sutiknyawati Kusuma. „PENINGKATAN MUTU KERUPUK PANGAN LOKAL PADA USAHA RUMAH TANGGA DI DESA LINGGA, KUBU RAYA“. Sakai Sambayan Jurnal Pengabdian kepada Masyarakat 3, Nr. 1 (20.03.2019): 47. http://dx.doi.org/10.23960/jss.v3i1.135.
Der volle Inhalt der QuelleAnnotation:
The second year of Ipteks bagi Desa Mitra (IbDM) programs have been done at Lingga village Kubu Raya Regency. The aims of this programs were preparing of human resources able to produce cracker products according to SNI and its packaged with labels so that its was increasing of her family income. The target audience in the second year was a member of the PKKs of Lingga Dalam and Remaja Masjid group. The method was used evaluation and socialization, assistance, evaluation and monitoring. The cracker quality assurance is enhanced through production system by semi-mechanical cracker slicers and solar dryers. The two devices to produce crackers that its have uniform thickness and safety of contaminants during drying. Quality assurance is also carried out by enhancing the administration of both the production and marketing of crackers. The entire IbDM programs has an impact on improving the quality of products, partner income and consumer confidence.
Keywords: PPM, IbDM, Crackers, Lingga, quality
25
Prayitno, Heru, und Anief Fauzan Rozi. „Sistem Pendukung Keputusan Rekomendasi Supplier Bahan Baku Kerupuk Rambak Tapioka Terbaik Menggunakan Metode Evaluation Based On Distance From Average Solution (EDAS)“. Jurnal Sains dan Teknologi (JSIT) 3, Nr. 1 (15.03.2023): 193–97. http://dx.doi.org/10.47233/jsit.v3i1.581.
Der volle Inhalt der QuelleAnnotation:
Kerupuk (Crackers ) are one of the specialties of the Indonesian people and are well-known by all social classes, from the lower to the upper middle classes. Most Indonesians consume crackers because they are delicious and can be consumed with any meal. This resulted in the proliferation of cracker manufacturers in Indonesia, not only producing a single type of cracker but also a variety of crackers whose flavor and ingredients were adapted to the palate of the Indonesian people. Crackers made from leather or Rambak crackers are well-known among the general population. Rambak crackers are not significantly distinct from other types of crackers. The difference is in the ingredients. Rambak crackers are made from various ingredients, including cow, buffalo, rabbit, chicken, fish, tapioca flour, and flour. In making these Rambak crackers, however, cowhide is typically employed. Cow leather is one of the products of the livestock sector, which, according to the Central Statistics Agency of Jember Regency, produced 11,287 pieces of leather in 2019. This demonstrates that Rambak tapioca cracker ingredients are not readily available on the market. Consequently, a Decision Support System (DSS) is a system that can provide problem-solving and communication capabilities in semi-structured and unstructured environments. Positive Distance from Average (PDA) and Negative Distance from Average (NDA) are the two distance measures used in the Evaluation Based on the Distance from Average Solution (EDAS) method. The best alternative will be the one with the highest PDA value and the lowest NDA. Based on the User Acceptance Test (UAT) results of the system, which the Wanteyan Home Industry well received, this decision support system yields 5%.
26
Alfarisyi, Salman, Siti Hodijah und Nurhayani Nurhayani. „Analisis pendapatan usaha industri kerupuk amplang di Kecamatan Tungkal Ilir Kabupaten Tanjung Jabung Barat“. e-Journal Perdagangan Industri dan Moneter 7, Nr. 1 (01.04.2019): 27–38. http://dx.doi.org/10.22437/pim.v7i1.8764.
Der volle Inhalt der QuelleAnnotation:
This study aims to analyze the socio-economic characteristics of entrepreneurs and the amplang cracker industry business, the magnitude of the amplang cracker industry business income, and the factors that affect the income of the amplang cracker industry entrepreneur in Tungkal Ilir District, Tanjung Jabung Barat Regency. The research method used in this study is a survey method, with descriptive analysis and quantitative analysis. Based on the results of data processing using the OLS method in multiple linear regression equations, the results obtained are: The socio-economic characteristics of all amplang cracker industry entrepreneurs are 83.33 percent with a high school graduate/equivalent. The average number of dependents and the number of workers is 4 people. The average net income of Rp. 15,753,334,- per month. Simultaneously, the variables of production costs, the amount of production, and the workforce have a significant effect on the business income of the amplang cracker industry. Partially shows that production costs, and the amount of production have a positive and significant effect on the business income of amplang crackers. Meanwhile, labor has no significant effect on the business income of the amplang cracker industry. Keywords: Production, Labor, Revenue of amplang crackers industry
27
Manzocco, Lara, Giulia Romano, Sonia Calligaris und Maria Cristina Nicoli. „Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers“. Foods 9, Nr. 6 (05.06.2020): 749. http://dx.doi.org/10.3390/foods9060749.
Der volle Inhalt der QuelleAnnotation:
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.
28
Fajri, Ridho Pratama, Maimuzar Maimuzar und Ruzita Sumiati. „Alat Pengering Kerupuk Palembang Dengan Menggunakan Gas LPG“. Jurnal Teknik Mesin 10, Nr. 2 (11.07.2019): 31–37. http://dx.doi.org/10.30630/jtm.10.2.184.
Der volle Inhalt der QuelleAnnotation:
This cracker dryer is made considering that there are still many cracker industries that use solar thermal energy directly to dry raw crackers before the frying process, so that the cracker production results will decrease due to inefficient drying process, therefore all obstacles are always experienced when using energy sunlight can be overcome by using a cracker dryer using gas (LPG). This cracker dryer has dimensions of length 550 mm x width of 450 mm x height of 1000 mm and size of drying rack with a length of 500 mm x width of 400 mm x height of 25 mm. This tool has 4 drying racks with a capacity of each rack 1.5 kg. This dryer uses the principle of convection that is utilizing heat energy generated from the heat of the fire produced through a gas-using stove (LPG), the radiated fire produces heat that enters the drying cabinet. Hot air is locked in a drying room, so that the heat can help the drying process of crackers
29
Indriani, Meriska, Filli Pratama und Hermanto Hermanto. „Analisis Lama Penyimpanan Kemplang Ikan Palembang yang Diproses dengan Panas dari Gelombang Mikro dan yang Digoreng“. Jurnal FishtecH 8, Nr. 2 (01.12.2019): 72–78. http://dx.doi.org/10.36706/fishtech.v8i2.10008.
Der volle Inhalt der QuelleAnnotation:
Palembang fish crackers have a thick characteristic with a strong fishy aroma. Puffing of the thick fish cracker requires particular technique, for example the deep-frying techniques should use two different heating temperatures to obtain good quality of crackers. Another alternative method is to use heat from microwaves. One of the disadvantages of crackers that are processed with heat from the microwave is the easiness of the crackers lose its crispness. This study aimed to analyze the shelf-life of fish crackers puffed by microwave heat and deep-frying technique in some types of packaging. The research design was a factorial completely randomized design with two factors namely the type of packaging (polypropylene, nylon, metalized plastic) and type of crackers (microwaved and fried). Analysis of variance showed that all treatments have a significant effect on water content. The indicator used for the prediction of shelf-life is water content. The water content changes during storage at room temperature for all treatments followed a first-order kinetic with the lowest k value for fish cracker packed in metalized plastic packaging with 57 days storage time (microwavable fish crackers) and 45 days (fried fish crackers)
30
Dizlek, Halef. „Developing New Gluten-Free Cracker Formulas Using Various Flour Samples“. Food Science & Nutrition Technology 4, Nr. 3 (16.05.2019): 1–3. http://dx.doi.org/10.23880/fsnt-16000185.
Der volle Inhalt der QuelleAnnotation:
Owing to the change in lifestyle, busy consumers are increasingly purchasing convenient baked goods, such as crackers. Cereal based products particularly crackers are highly appreciated by consumers especially by children because of their crispy texture and characteristic delicious taste. In modern times, people have begun to pay more attention to issues related to healthy food consumption. Nowadays, consumers are more selective and preferring food, not only to taste, but also to take care that they contain more nutritious ingredients in terms of health and this has made it necessary to develop healthy snacks. A very important part of the currently produced crackers is manufactured using soft wheat flour. As is known, wheat flour contains gluten proteins, which hampers the use of food ingredients produced by the component in question by celiac patients. Today, food production for patient groups such as Celiac, Diabetes, Phenylketonuria, Beriberi and Pellagra are among the most important topics that the food industry and the scientists working in this field. Gluten-free cracker studies are not seen in the literature despite the fact that some studies have been carried out scientifically on the cracker which is consumed by being loved and having a long shelf life. Therefore, scientific studies on gluten-free crackers are thought to be useful and necessary. Based on this basic point, the main purpose of the study is; to develop new cracker formulas for celiac patients by using various flour samples (quinoa flour, buckwheat flour, rice flour, corn flour and semolina, almond flour, peanut flour and sesame, chickpea flour and lentil flour) in cracker production. As is known, the main factor affecting the product quality of baked goods is the flour. Because of flour is the main component of many bakery products including crackers. Another aim of the study is to examine the variations in product quality by substituting flour with other flour derivatives in the formula which is the main component of cracker quality.
31
Fuad, Mochamad Arif Zainul, Feni Iranawati und Hartati Kartikaningsih. „Introduction of appropriate technology for SMEs of fish cracker in Gresik City“. Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang 7, Nr. 1 (06.02.2022): 117–27. http://dx.doi.org/10.26905/abdimas.v7i1.5897.
Der volle Inhalt der QuelleAnnotation:
This community service activity aims to improve the efficiency and competitiveness of Small, Micro, and Medium Enterprises (SMEs) of fish crackers in Pangkahkulon Village, Ujung Pangkah District, Gresik Regency through the introduction of appropriate technology or “Teknologi Tepat Guna” (TTG) in the form of an automatic cracker dough cutting machine. The problem experienced by community service partners is that the thickness of the crackers is not uniform and requires a long cutting time. Through this community service program, partners are provided with automatic cracker cutting machines. In contrast to the many different cutting machines on the market, this machine can directly cut 4-6 pieces at once in one cut, thus producing more slices and saving production time. The results of the practice of using this machine show that this machine can cut very well with a thickness of 1.5-4 mm according to the needs of partners. The thickness of the crackers produced is 2.5±0.3 mm and 2.9±0.3mm which is very in line with the partner's expectations, while if the partner cuts manually the slice thickness is 2.9±0.5 mm and 2.5±0.6mm. The use of this machine also cuts the time for cutting the cracker dough to less than half before, from 2 hours to 1 hour even with a larger amount of cracker dough. The application of appropriate technology can increase the quantity, quality and competitiveness of fish cracker SMEs in Pangkahkulon Village.
32
Syaifullah, Agung Priyanto, Ari Cahyono und Alfun Roehatul Jannah. „RANCANGAN BANGUN PROTOTYPE ALAT PENGERING KERUPUK OTOMATIS BERBASIS ARDUINO UNO“. Teknomatika: Jurnal Informatika dan Komputer 13, Nr. 1 (22.11.2023): 1–9. http://dx.doi.org/10.30989/teknomatika.v13i1.1106.
Der volle Inhalt der QuelleAnnotation:
Along with the increasing times and the more busyness of humans, drying problems often become a very troublesome problem because it is still conventional by using direct sunlight. For example, when the crackers are drying, rain falls when the workers are doing other work. Of course the workers will feel anxious if the crackers that have been dried in the sun are wet with rain and have to be redried, so this research proposes to help the workers drying the crackers. This research will discuss the workings of the rain sensor, LDR (Light Dependent Resistor) sensor and heat / temperature sensor for drying crackers with the Arduino Uno system. This study aims to make a prototype cracker drying device that can automatically open or close the protective tarp for the cracker drying rack when it rains or the sun's light intensity has darkened using the Arduino Uno microcontroller. The design of this application uses the method prototype and uses the DELPHI programming language by utilizing the Arduino IDE and using the Microsoft Access database. The results of this study were obtained in the form of an automatic cracker drying tool application that can detect weather conditions during drying well. This tool will help the drying process from the beginning of drying until the crackers are completely dry and ready to be marketed.
33
Janna, Miftahul, Dessy Adriani und Agustina Bidarti. „Pemetaan Manajemen Rantai Pasok Kerupuk Udang di Kawasan Sungsang II Kabupaten Banyuasin“. AGRICA 17, Nr. 1 (04.03.2024): 1–14. http://dx.doi.org/10.37478/agr.v17i1.3431.
Der volle Inhalt der QuelleAnnotation:
Sungsang II villages are the main shrimp-producing areas located in the waters of the Musi River Estuary and South Bangka, South Sumatra Province. Shrimp are processed into various products, and crackers are the superior product. It's just that as a superior local product, until now there has been no research regarding the supply chain for shrimp crackers. This research aimed to map the supply chain management of processed shrimp cracker products in Sungsang II Villages. The research was carried out using a survey method. Thirty participants made up the entire sample, and the sampling procedure employed was multistage sampling. Data analysis uses mathematical, tabulated, and descriptive methods. The research results show that shrimp cracker processing in the Sungsang area is a household-scale industry. The raw material for shrimp comes from breech waters, and the process of making crackers is traditionally done using human labor; drying still uses sunlight; and packaging is done simply with plastic. The price of shrimp raw materials ranges from IDR 15,000 to IDR 25,000 per kg, and processors can process 20 to 30 kg of shrimp raw materials per day. The selling price for shrimp crackers from retailers to consumers is IDR 50,000 per kg. The shrimp cracker supply chain involves fishermen as suppliers of shrimp raw materials, craftsmen who process shrimp into crackers, collecting traders, retailers, and consumers.
34
Azrul, Muhammad, Edy Marsudi und Mustafa Usman. „Analisis Perbandingan Pendapatan usaha home industri kerupuk tepung dan emping melinjo di Desa Pulo Pisang Kecamatan Pidie Kabupaten Pidie“. Jurnal Ilmiah Mahasiswa Pertanian 1, Nr. 1 (01.11.2016): 510–19. http://dx.doi.org/10.17969/jimfp.v1i1.1108.
Der volle Inhalt der QuelleAnnotation:
ANALYSISBENEFIT SALES OF HOME INDUSTRY ON MELINJO AND FLOUR’S CHIPS IN PULO PISANG PIDIE CITY Muhammad Azrul/Agribussines Unsyiah ABSTRACT Flour crackers are traditional processed products using starch and wheat flour as the main ingredient. Melinjo is one of the flagship products of Pidie, which is produced in almost all districts. This study aimed to analyze whether the home business industry can provide benefits and do a comparison of income. The analytical method used in this research is the analysis of income, ravenue cost ratio, BEP and comparative analysis. The survey results revealed that businesses Home Industry cracker flour and melinjo can provide benefits and melinjo business is more profitable than business of flour cracker. keywords : flour crackers, melinjo crackers, analysis income, comparison of income
35
Kurniasari, Dieka Armanda, Rahayu Sri Pujiati und Prehatin Trirahayu Ningrum. „Higiene sanitasi makanan dan analisis nomor P-IRT pada kerupuk berwarna merah (Studi pasar Kepanjen Kabupaten Malang)“. Pustaka Kesehatan 9, Nr. 1 (16.01.2021): 1. http://dx.doi.org/10.19184/pk.v9i1.21063.
Der volle Inhalt der QuelleAnnotation:
Food sanitation hygiene has been done to control food factor, people, place and tools in order to prevent cross contamination between food and eater. Household food industry must possess household food industry certificate or SPP-IRT to aid supervision by involved parties. The aim of this research was to discover food sanitation hygiene and analysis P-IRT number on red-coloring crackers at Kepanjen Market in Malang. Thisresearch is descriptive research with observation and interview methods to cracker industry workers and there were 12 kinds of red-coloring crackers distributed around Kepanjen Market. The research used univariant analysis to describe variable of those which were observed. This research it was found that there were three stages in cracker making process, Food sanitation hygiene, and P-IRT number on red-coloring crackers. From this research there were 3 of respondents around < 40 years old, all respondents in secondary education, and 2respondents had < 3 years of working period. The application of food hygiene and sanitation of cracker industry in Malang Regency was categorized as relatively good. There were 7 red-coloring crackers traded at Kepanjen Market were qualified as what had been standardized by BPOM number 22 year 2020. Meanwhile, there were 4 products were not updated and 1 product was not qualified.
36
Qoriani, Hersa Farida, und Indra Hidayatullah. „Improvement of Village Economy Through The Role of The Home Industry“. IQTISHODUNA: Jurnal Ekonomi Islam 10, Nr. 1 (30.03.2021): 89. http://dx.doi.org/10.36835/iqtishoduna.v10i1.795.
Der volle Inhalt der QuelleAnnotation:
This rice cracker business can actually improve the economy of rice crackers residents of Sidokerto Village, Buduran , Sidoarjo. Even this business opens up jobs for the residents of Sidokerto, especially mothers. This research is a qualitative descriptive study, which is to present a complete picture of a phenomenon for exploration or clarification. The results of data or research results are as they are, without any manipulation or other treatment processes. The results of the research carried out concluded that: 1) The role of the small puli cracker industry in improving the economy of Sidokerto, Buduran, Sidoarjo is to provide and increase work motivation, work resilience by providing training and skills to the surrounding community. The existence of a small puli cracker industry is very important and can help people with job opportunities to become laborers in helping to make puli crackers. With this industry, people's income will increase and it can improve the village economy. The small puli cracker industry has a good influence on the economic growth of the local community. 2) The inhibiting factors for the small puli cracker industry include: limited capital, limited technical ability, limited marketing ability.
37
Umilasari, Reni, Nurhalimah Nurhalimah und Miftahur Rahman. „Increased Production and Marketing of Crackers Through Process Improvements in SR Crackers Home Industries in Wonosari Jember“. Kontribusia (Research Dissemination for Community Development) 2, Nr. 2 (10.09.2019): 42. http://dx.doi.org/10.30587/kontribusia.v2i2.1009.
Der volle Inhalt der QuelleAnnotation:
Along with the increase in culinary business units offering various types of food in Jember Regency, theconsumption of crackers has also increased. This is because the habits of the Indonesian people, especially in JemberRegency, make crackers as one of the complementary foods on every menu that should not be missed when dining. With the Community Partnership Program activity organized by the PKM Muhammadiyah University Jember team and the SR Crackers Home Industry Partner (IRT) SR has an impact on increasing the income of workers, making crackers faster and varied and reducing unemployment, especially Wonosari villagers can be recruited as workers if increased production capacity. The final target to be achieved is the establishment of a cracker production business unit with appropriate technology, namely with a cracker printing machine, and marketing management with the help of information technology such as market places and social media.
38
Tupi, Hendrawanto, Denny Indra Setiawan und Sofyawati D. Talibo. „UJI DAYA TERIMA PEMBUATAN KERUPUK DENGAN PENAMBAHAN IKAN TERI“. JOURNAL HEALTH AND NUTRITIONS 7, Nr. 2 (22.09.2021): 44. http://dx.doi.org/10.52365/jhn.v7i2.572.
Der volle Inhalt der QuelleAnnotation:
Cracker is one of the traditional processed foods preferred by the Indonesian people. This kind of foof is known both at all ages and at all social levels of society. Crackers have a crispy and crunchy texture that can be anchovy is one group of pelagic fish inhabiting coastal waters and has an extensive distribution. This study aims to reveal the acceptability of taste, color, aroma and texture of crackes with the addition of 25 g, 30 g, and 35 g anchovies. In this study, the organoleptic test with the friedman test/ranking test and the further testing or Wilcoxon testing is used as the research method. Moreover, the data collection is performed by using a checklist. The result shows that the most favored crackers in terms of the acceptability of taste are the P1 with an average score of 2,65, with the addition of 25 g anchovies. In terms of color acceptability, the most favored cracker is the P2,with an average score of 2,65, with the addition of 30 g anchovies. For the acceptability of aroma, the P3 is the most preferred cracker with the addition of 35 g anchovies with an average score of 2,71. And finally, in terms of texture acceptability,P1 becomes the most preferred cracker with an average score of 2,58 and the addition of 25 g anchovies. To sum up, based on the organoleptic test the highest taste, color, aroma, and texture acceptability of crackers in P3 with the addition of 30 g anchovies.Kerupuk adalah salah satu produk olahan tradisional yang digemari oleh masyarakat Indonesia. Makanan tersebut dikenal baik di segala usia maupun tingkat sosial masyarakat. Kerupuk memiliki tekstur yang renyah dan garing yang dapat dikonsumsi sebagai makanan selingan maupun sebagai variasi dalam lauk pauk (Koswara, 2009). Ikan teri merupakan salah satu kelompok ikan pelagis yang menghuni perairan pesisir serta memiliki sebaran yang sangat luas.Penelitian ini bertujuan untuk mengetahui daya terima terhadap rasa, warna, aroma, dan tekstur pada kerupuk dengan penambahan ikan teri 25 gr, 30 gr, 35 gr. Metode yang dilakukan yaitu uji organoleptik dengan uji friedman test/perengkingan dan uji lanjut atau uji Wilcoxon. Pengumpulan data dilakukan dengan menggunakan check list. Hasil uji daya terima kerupuk dengan penambahan ikan teri terhadap rasa yang paling banyak disukai yaitu P1 dengan nilai rata-rata 2,65 dengan penambahan ikan teri 25 gr, untuk warna yang paling banyak disukai yaitu P2 dengan nilai rata-rata 2,65 dengan penambahan ikan teri 30 gr, aroma yang paling banyak disukai yaitu P3 nilai rata-rata 2,71 dengan penambahan 35 gr ikan teri, dan untuk tekstur yang paling banyak disukai yaitu P1 nilai rata-rata 2,58 dengan penambahan 25 gr ikan teri. Kesimpulan dari penelitian ini berdasarkan hasil uji organoleptik yang paling di sukai berdasarkan rasa, warna, aroma, tekstur pada P3 dengan penambahan 30 gram.
39
Candrasari, Yuli, Yushinta Aristina Sanjaya, Didiek Tranggono, Latif Ahmad Fauzan und Ratih Pandu Mustikasari. „Pemberdayaan Perempuan Nelayan melalui Strategi Komunikasi Pemasaran Digital dalam Pengembangan Usaha Home Industri Krupuk Ikan Bandeng di Desa Kalanganyar, Kecamatan Sedati, Kabupaten Sidoarjo“. Syntax Idea 5, Nr. 11 (28.11.2023): 2103–15. http://dx.doi.org/10.46799/syntax-idea.v5i11.2716.
Der volle Inhalt der QuelleAnnotation:
Kalanganyar village, Sedati subdistrict, Sidoarjo Regency has the largest pond land in Sidoarjo (BPS, 2017). Most of the population's economy depends on business activities resulting from ponds. In an effort to increase the income of fishermen's families, among others, is the participation of fisherwomen in seeking additional income. Milkfish crackers in this village have the potential to be developed, but due to limited human resource capabilities, especially regarding knowledge in creating and developing home industry and marketing businesses, as a result the home industry of milkfish crackers in Kalanganyar village, Sedati subdistrict, Sidoarjo district cannot develop rapidly. Good. The aim of the PKM program is to provide knowledge and insight to group partners regarding making good and correct milkfish crackers with good taste, and provide insight into digital marketing management so that they can increase sales. The implementation method is carried out through training in the processing of crackers made from milkfish. In addition, training and digital marketing communication assistance were carried out at KUB Planet Bandeng. During the implementation of this activity, training was carried out regarding the processing of crackers made from milkfish as well as digital marketing communications training and assistance. The community service team also handed over appropriate technology in the form of a cracker rice cake cutting machine and a cracker dough mixing machine. Apart from that, the community service team, especially students, carried out repackaging of the milkfish cracker product and now has a new logo.
40
Adam, Yasir Salah Ibrahim, Fatima Awadalla Jar-Elnbi und Abdalla Shawish Omer Hasan. „The Characteristics of Cracker Fish and Beef Products Processed Under Sudanese Condition“. Journal of Food Sciences 3, Nr. 1 (29.10.2022): 21–31. http://dx.doi.org/10.47941/jfs.1100.
Der volle Inhalt der QuelleAnnotation:
Purpose: The study was designed to evaluate the processing of fish and beef crackers under Sudanese conditions.
Methodology: 2kg Tetraodon fahaka fish meat, 2kg beef top side cut, corn flour, and spices were purchased from local market, and then prepared for processed cracker. The processing formula consist of 50% Meat or fish with 50% corn flour.
Findings: The products were significantly different chemically in lipid content 19% for fish and 14 % for beef cracker and similar in moisture, protein, and ash%. (WAI) water absorption index, (WSI) water Solubility index determined without different between products. Linear expansion and oil absorption were differently 15.6, 10.7, 19.7, and 2.1for fish and beef cracker respectively. Sensory characteristics were determined included colour, falavor, Crispness, overall acceptability. The panelists prefer cracker fish in overall acceptability.
Unique contribution to theory, practice and policy: Cracker fish products are traditional food in Asia; it’s made of fish and sea food which increases the nutritional value, and is taken between meals. Most of the snacks available in the market are mainly based on cereals, which are high in calorie and low in protein content. For this reason, snacks like fish or beef crackers with high protein content was thought to be developed for nutritional enrichment. Cracker fish and beef were processed in Sudan had acceptable chance to increases the nutritional value for children which like crispness. Cracker it can be useful in IDP camp for displaced human in Darfur province.
41
Ariyanti, Silvi. „TRAINING ON MAKING NOODLE CRACKERS TO IMPROVE PRODUCT CAPACITY IN WANGUNREJA VILLAGE SUKABUMI“. ICCD 2, Nr. 1 (28.11.2019): 573–76. http://dx.doi.org/10.33068/iccd.vol2.iss1.272.
Der volle Inhalt der QuelleAnnotation:
Noodle Crackers (Ranggining) is one of the foods that are typical souvenirs from the city of Sukabumi which is still very traditionally produced by several mothers in Wangunreja Village, Nyalindung District, Sukabumi Regency. These crackers are only sold when there is demand coming in, they never market the noodle crackers to a souvenir shop because of the very low production capacity. The process of printing crackers is also done by a very heavy force, so the craftsman must use the foot as a pedestal to press the dough. The purpose of this community service activity is to produce a noodle cracker mould that can help simplify the process of printing noodle crackers. From this design activity, a cracker printer has been produced. From the results of the implementation of printing time for a tube volume of 839 cm3 or 0.839 litres carried out with 32 seconds while the previous pressing process with the same amount of dough takes 92 seconds. This means that using a new printer can increase efficiency by 60 seconds or 65.22%.
42
Reza Fahrezi, Moh, und I. Nyoman Lokajaya. „Analisis Kelayakan Investasi Mesin Pemotong Kerupuk Ikan di UMKM Dua Putri Sangkapura Bawean“. Industrika : Jurnal Ilmiah Teknik Industri 8, Nr. 1 (14.01.2024): 78–88. http://dx.doi.org/10.37090/indstrk.v8i1.1213.
Der volle Inhalt der QuelleAnnotation:
UMKM Dua Putri is a home-based business that produces typical Bawean fish crackers located in Gresik district which has 4 products, namely: Large Roasted Crackers, Small Roasted Crackers, Original Leko Crackers, Leko Balado Crackers. The problem is that when carrying out the process of cutting cracker cakes, we still use manual cutting. Even though there is a dough rolling machine and a cracker roasting machine, it is still overwhelming during the cutting process. Therefore, the researcher's aim is to analyze the feasibility of investing in a cutting machine as a consideration so that time is not wasted and is efficient based on the machine's age of 7 years. The results of calculations using the NPV method yield a result of Rp. 58,025,817 (NPV>0), IRR of 19.02% (IRR>10% initial interest rate), BCR of (BCR>1), and proven investment returns from BEP results with data interpolation for 2 years and 7 months. Based on calculations, this investment is feasible or can be done. Keywords: BCR, BEP, Cutting, IRR, Investment Feasibility, NPV,
43
Yudha, Ma yudha Pratama, und Azmi Fitrisia. „Perkembangan Sosial Ekonomi Masyarakat Pengolah Kerupuk Jengkol di Kampung Jambak Nagari Kasang Tahun 1978-1998“. Jurnal Kronologi 3, Nr. 4 (17.12.2021): 372–86. http://dx.doi.org/10.24036/jk.v3i4.230.
Der volle Inhalt der QuelleAnnotation:
ABSTRACT
This study aims to determine the emergence of the jengkol cracker business, to determine the development of the jengkol cracker industry, to determine the socio-economic impact of the jengkol cracker industry to the community and to see the effect of the economic crisis on the jengkol cracker business in Kampung Jambak, Nagari Kasang. The research applies historical methods that are applied through data collection or heuristics, criticism, interpretation, and writing. In obtaining primary or secondary data, the author uses two methods, namely library research and field studies. The result of this research is the emergence of jengkol cracker processors in Kampung Jambak Nagari Kasang marked by people looking for distribution areas to sell their processed jengkol crackers. Jengkol crackers in Kampung Jambak, Nagari Kasang are well known in the market for the delicious taste they serve. Jengkol crackers are processed traditionally and also marketing is still from door to door or from villages. Changes in livelihoods are caused by the lack of certainty in the community in the field of agriculture, preserving the activity of processing jengkol crackers as a relic of the past and based on the hope to improve the standard of living The factors that influence the growth and development of the jengkol cracker processing community in Jambak Village, Nagari Kasang can be seen that the jengkol cracker processing community in Jambak Village begins with leisure activities. The activity of processing jengkol crackers is only part time if you are ready to go to the fields. There is an influence of the jengkol cracker processing community on social and economic life in Jambak Village, Nagari Kasang.
Keywords: Development, Community Socio-Economic, Jengkol Crackers
ABSTRAK
Penelitian ini bertujuan untuk mengetahuimunculnya usaha kerupuk jengkol, mengetahui perkembangan industri kerupuk jengkol, mengetahui dampak sosial ekonomi yang ditimbulkan oleh industri kerupuk jengkol bagi masyarakat dan melihat pengaruh krisis ekonomi terhadapat usaha kerupuk jengkol di Kampung Jambak, Nagari Kasang. Penelitian menerapkan metode sejarah yang diterapkan melalui pengumpulan data atau heuristik, kritik, interprestasi, dan penulisan. Dalam memproleh data primer atau sekunder, penulis melakukan dengan dua cara yaitu studi kepustakaan (library research) dan studi lapangan.Hasil penelitian ini adalahmunculnya pengolah kerupuk jengkol di Kampung Jambak Nagari Kasang ditandai dengan masyarakat mencari daerah distribusi untuk menjual hasilolahan kerupuk jengkol mereka. Kerupuk jengkol Kampung Jambak, Nagari Kasang sudah dikenal di pasaran karena rasa enak yang disuguhkan. Kerupuk jengkol ini diolah secara tradisional dan juga pemasarannya masih dari pintu-kepintu atau dari desa-kedesa.Perubahan mata pencaharian disebabkan oleh masyarakat tidak ada kepastiandibidang pertanian, melesetarikan aktivitas mengolah kerupuk jengkol sebagai peninggalanmasa lampau dan dilandasi oleh harapan untuk meningkatkan tarah hidup. Faktor yang mempengaruhi tumbuh dan berkembangnya masyarakat pengolah kerupuk jengkol di Kampung Jambak, Nagari Kasangdapat dilihat bahwa pengolah kerupuk jengkol di Kampung Jambak bermula dari kegiatan mengisi waktu luang. Kegiatan mengolah kerupuk jengkol hanya sambilan saja jika sudahsiappergi ke sawah. Terdapat pengaruh masyarakat pengeloh kerupuk jengkol terhadap kehidupan sosial dan ekonomi di Kampung Jambak, Nagari Kasang.
Kata Kunci : Perkembangan, Sosial Ekonomi Masyarakat, Kerupuk Jengkol
44
Rachim, Sudirman, Jamaluddin Jamaluddin und Kadirman Kadirman. „PERUBAHAN TEKSTUR KERUPUK UDANG MENGGUNAKAN PASIR KALI DAN PASIR GUNUNG SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN“. Jurnal Pendidikan Teknologi Pertanian 5, Nr. 1 (10.02.2019): 56. http://dx.doi.org/10.26858/jptp.v5i1.8195.
Der volle Inhalt der QuelleAnnotation:
The texture of the food consists of smooth and rough, liquid and solid, hard and soft. Texture greatly affects the image or taste of food that can be felt with pressure and movement of receptors in the mouth. One of the types of food that depends on texture is crackers. The purpose of this study was to determine the changes in texture of crackers using sand kali and mountain sand as heat conductive media for roasting by using temperatures of 120 OC, 140 OC and 160 OC and various variations of time ie 10, 15, 20 and 25 seconds. The parameters measured are the value of cracker hardness and cracker water content. The results showed that river sand kali and mountain sand can change the texture of crackers through roasting, because of the heat transfer from the heating wall in the sand so that it affects the moisture content and starch content in roasted crackers, in the roasting process, the temperature affects the texture of the crackers produced where good temperature id use is 140 OC for kali sand times and 160 OC for mountain sand with a time of 20 and 25 seconds.
45
Riskiyani, Refanza, und Hendri Hermawan A. „Stretching the Improvement of the Home Industry for Usek Paninggaran Crackers in the Islamic Economy“. Al-Masharif: Jurnal Ilmu Ekonomi dan Keislaman 9, Nr. 2 (30.12.2021): 251–79. http://dx.doi.org/10.24952/masharif.v9i2.4892.
Der volle Inhalt der QuelleAnnotation:
AbstractThe rise of the Home Industry business in Paninggaran District shows that the MSME sector is growing very rapidly. Paninggaran Village is one of the villages where community income is obtained from the sale of usek crackers. So it's not surprising that Paninggaran village is known for its typical usek crackers. Usek crackers are known as sand crackers because during the frying process they use heated sand. The purpose of this study is to find out from an Islamic economic perspective about production management and marketing to branding of usek crackers at home in order to increase the economic value in Paninggaran Village. This study uses a type of field research (field research) and data collection methods using observation, interviews and documentation. The results of the research in the field show that the management of usek cracker production in Paninggaran Village is in line with Islamic law, although there is no labeling permit or brand marked as halal. This business is able to provide an increase in the economy of the cracker entrepreneur family and can reduce the unemployment rate for the community in Paninggaran Village.
46
Herdiana Dyah Susanti und Dian Arief Pradana. „Strengthening Onion Cracker Production Technology at UD. Kalirejo Banyuwangi“. GANDRUNG: Jurnal Pengabdian Kepada Masyarakat 3, Nr. 2 (31.07.2022): 581–90. http://dx.doi.org/10.36526/gandrung.v3i2.2056.
Der volle Inhalt der QuelleAnnotation:
The Banyuwangi Regency Government is currently trying to develop the tourism potential of Banyuwangi to introduce a variety of typical Banyuwangi souvenirs outside the region, one of which is crackers so that they are increasingly known throughout Indonesia and even abroad. The SMEs that have the potential to develop their products are UKM UD. Kalirejo which produces onion crackers. The specific targets in this activity are 1) partners can reduce defective products produced by incubation of automatic cracker cutting machine technology, 2) partners can use automatic cracker cutting machine technology, 3) open new marketing networks, 4) improve the quality of human resources through training on quality control management and quality control of raw materials, 5) academically, this activity can produce scientific articles published in national scientific journals. The methods used in this activity are 1) Training and Coaching, 2) Incubating Appropriate Technology Innovations, 3) Monitoring and Evaluation (MonEv) Activities. The results achieved were facilitation of repairing cracker production sites in accordance with industry standards, as well as facilitation of tools and machines for processing the scale of Appropriate Technology in the form of automatic cracker cutting machines.
47
Jelita, Chelsea Permata, Tita Elfitasari und Abdul Kohar Mudzakir. „Analysis and marketing strategy for processed sea cucumber crackers in the UMKM Kenjeran coastal area, Surabaya“. International Journal of Multidisciplinary Research and Growth Evaluation 5, Nr. 1 (2024): 649–54. http://dx.doi.org/10.54660/.ijmrge.2024.5.1.649-654.
Der volle Inhalt der QuelleAnnotation:
Micro, Small and Medium Enterprises (UMKM) are a good place for job creation which is planned by the government, private sector and individual business actors. In an effort to increase tourism and UMKM, the Surabaya City Government provides a platform for all residents, including Sea Cucumber Cracker UMKM. This research aims to analyze the profile of Sea Cucumber Crackers UMKM in the Kenjeran Coastal Area of Surabaya, analyze the marketing strategy of Sea Cucumber Crackers UMKM in the Kenjeran Coastal Area of Surabaya, and analyze the factors that influence the sustainability of the Sea Cucumber Crackers UMKM in the Kenjeran Surabaya Coastal Area. The research was carried out using a survey method of 28 Sea Cucumber Cracker UMKM business actors in the Kenjeran coastal area of Surabaya from April 2023 to December 2023. Data collection techniques used observation, interviews, literature study and documentation methods. The analysis carried out is quantitative descriptive analysis, SWOT analysis and QSPM. The results of this research show that in general, sea cucumber cracker UMKM in the Kenjeran Coastal Area of Surabaya City are micro businesses, with the majority running the business for more than 10 years, and having a high school education. Based on the SWOT analysis, it can be concluded that the marketing strategy position of UMKM Sea Cucumber Crackers is in Quadrant III, namely Change Strategy. The results of the Quantitative Strategic Planning Matrix (QSPM) analysis show that the Total Attractive Score (TAS) is 65.78.
48
Sutisna, Andi, Resya Dwi Marselina und Pramia Andriana Putri. „Business Network Analysis of Gurilem Crackers MSMEs In Cililin Sub-District, West Bandung Regency“. Jurnal Ekonomi, Bisnis & Entrepreneurship 18, Nr. 1 (26.05.2024): 79–86. http://dx.doi.org/10.55208/jebe.v18i1.520.
Der volle Inhalt der QuelleAnnotation:
In order to mitigate the elevated unemployment rate in Indonesia, the community must investigate other business prospects, such as small and medium-sized enterprises (SMEs), exemplified by Gurilem Crackers. Gurilem Crackers, a small and medium-sized enterprise (SME), possesses a robust and established infrastructure encompassing business networks, production methods, marketing strategies, and financial resources. These elements contribute to the improvement of firm productivity and market competitiveness. The data gathering method employed is descriptive qualitative, including interviews and observations. This study examines the business network, production processes, marketing tactics, and finances of Gurilem Crackers SME, which Mang Teten owns in the Bongas hamlet. The research findings suggest that Mang Teten's company utilizes business networking by collaborating with Gurilem cracker suppliers, employs essential production tools, relies exclusively on word of mouth for Gurilem Cracker marketing, and achieves a monthly profit of Rp—1,236,000.00 with a profit margin of 8.9%.
49
Handayani, Isti, und Nazmirafa Effendi. „Color of Karag Crackers with The Addition of Annatto Pigments and Variation of Types of Coatings“. Indonesian Journal of Food Technology 1, Nr. 2 (25.12.2022): 87. http://dx.doi.org/10.20884/1.ijft.2022.1.2.7571.
Der volle Inhalt der QuelleAnnotation:
Annatto pigment has the potential to be used as a natural dye. The addition of coating material is expected to act as a carrier and binder of annatto seed pigment in karak crackers. This study aims to determine the effect of the addition of annatto seed pigment and the type of coating on the color of coral crackers. Pigment coating is carried out using starch and maltodextrin. As a comparison, the pigment is directly added to the cracker dough, and as a control karag cracker is made without the addition of pigment. Coated annatto seed pigment was added as a colorant to the karag cracker dough with various concentrations of 2, 3, and 4%. Using the Munsen color dictionary, the potential of coated pigments as coloring agents was observed by measuring the hue, value, and chroma of the karag crackers. The results showed that the hue of karag crackers with the addition of annatto pigment produced a red color and mostly yellow-orange (YR) while the control (without the addition of pigment) produced a yellow color with a Hue (color) value between 2.5 to 5YR except for starch coating with a concentration of pigment 2% produces a red color. The use of maltodextrin coatings resulted in a lower value (brightness) (4.89) than starch (5.44) and without coatings (5.33), but chroma (color density) was not affected by the type of coating with chroma values ranging from 7.56 up to 8.44. Increasing the concentration of coated annatto pigment by 4% decreased the value of coral crackers, but the addition of both coated and uncoated annatto pigment concentrations was not able to increase chroma.
50
Anngela, Oppie, Afidatul Muadifah und Dhanang Prawira Nugraha. „Validasi Metode Penetapan Kadar Boraks pada Kerupuk Puli Menggunakan Spektrofotometer UV-Vis“. Jurnal Sains dan Kesehatan 3, Nr. 4 (31.08.2021): 375–81. http://dx.doi.org/10.25026/jsk.v3i4.258.
Der volle Inhalt der QuelleAnnotation:
Rice cracker or known as Krupuk puli is the kind of deep-fried crackers in Indonesia that made of rice seasoned with spices and flavor enhancer. Most Rice cracker sellers that peddle their products in the Ngunut traditional market, so that the sellers have to make or prepare the rice cracker as well as possible to make the cracker can be sold. In this case, most manufacturers add hazardous materials (borax) in the process of making rice crackers. The purpose of this research is to validate the method and to know the borax level of rice crackers sold in the Ngunut traditional market by using the UV-Vis spectrophotometry method. Optimization of borax wavelength in the wavelength range of 500-600 nm. The prepared samples are analyzed using UV-Vis spectrophotometry at the maximum wavelength that is 506 nm. The next step, is, validation methods, including linieritas test, accuracy test, precision test, and LOD test & LOQ. The result of this study obtained the optimum wavelength is 506 nm. Based on the validation methods that have been done, obtained the results of inference linearity in the concentration range of 5ppm; 20ppm; 35ppm; 50ppm; 65ppm with a physical value of R2 correlation of 0.993,%recovery by 96.5%, the precision value obtained by 0.375%, and the LOD value of 48.565 ppm amounting and a Loq value of 161.381 ppm. The borax level in sample A amounted to 1,380 ± 1.824 ppm, sample B of 852.1 ± 2.367 ppm, sample C of 1,373 ± 1.824 ppm, and sample D of 185.9 ± 1.788 ppm.