This study aims to examine the application of HACCP in the glossy noodle (mi glosor) home industry in CV Taruna located in Bogor City by analyzing the stages of work activities in glossy noodle producers. Evaluation of the application of HACCP was carried out using standards recommended by the National Standards Agency (BSN) in 1999. This study began by analyzing the application of Good Processed Food Production Methods (CPPB) that were applied at CV Taruna. The application of CP Taruna CV Taruna is at level 4 which is the basic assessment in improving the application of HACCP in this small business. The next step is to analyze the flow diagram of the process of making glossy noodles and the determination of critical control points, critical limits, monitoring and preventive measures. There are 8 critical control points in the process of making glossy noodles. In the final stage, documentation and monitoring are made to control the implementation of the HACCP system that is run. The results of this study provide several recommendations for improving the application of HACCP in the process of producing glossy noodles at CV Taruna to improve its food safety application program.
Distribution and promotion strategy is a very important thing that must be done by a company to face competition in order to continue to grow and earn profits according to company targets. Through this research, a study of distribution strategies and promotion of glossy noodles as a typical food of Bogor City using the A'WOT method, an analytical method that combines the Analytical Hierarchy Process (AHP) method and the SWOT (Strength-Weakness-Opportunity-Threatness Analysis) method. The results showed: 1) The position of distribution strategy and promotion of the development of mi glosor in the city of Bogor in the internal-external quadrant matrix in quadrant IV, which requires caution, 2) The estimation results of internal factors and external factors indicate the marketing position is in quadrant III with the strategy conservative, 3) The results of AHP analysis found that opportunity factors are the main factor in the development of distribution, 4) Priority of distribution strategies and promotion of mi glossos in Bogor City are: a) Utilizing information technology advancements to increase promotion in the middle class, b) Utilizing market share by increasing production capacity, c) Utilizing market share to increase regular customers with high quality noodles and raw materials, d) making glossy noodles as a typical Bogor product, e) Increasing the shelf life of glossy noodles and packaging quality in order to compete in the market, f ) Increase capital, production technology, production capacity and promotion through government support and assistance, g) Increase cooperation with customers and i) maintain the quality of the noodles in order to compete. Keywords: Distribution and Promotion Strategy, Gloss Glossary, A’WOT, Bogor City
Consumption of breakfast sausage by people of Indonesia has increased about 4.46% per year. Kind of consumed breakfast sausage is chicken breakfast sausage. This research aims to design the marketing policy of edible casing chicken breakfast sausage toward industry 4.0. Design of marketing policy is based on six key elements, namely purpose, product, obstacle, institution, marketing, and technology. Method of this research uses Interpretative Structural Modelling (ISM) supported by Software ISM Profesional 2.0. Results of this research indicate that the design of marketing policy of edible casing chicken breakfast sausage toward industry 4.0 is based on six following key elements. (1) Element of purpose emphasizes the fulfilment of marketing authorization requirement and halal certification. (2) Element of product emphasizes the labelled package in accordance with the marketing authorization and the impressively-labelled package. (3) Element of obstacle emphasizes the preparation of skilled human resource. (4) Element of institution emphasizes the National Agency of Drug and Food Control as authority that issues marketing authorization and the Ministry of Religion as authority that issues halal certification. (5) Element of marketing emphasizes the marketing system of online advertisement and the advertisement system of electronic media. (6) Element of technology emphasizes the preparation of online data storage system.
One of the fast food sold by small and medium businesses is noodles. Noodles are preferred by consumers because they are cheap, affordable for all levels of society, can be processed into a variety of cuisines, and can be served quickly. One of the most common culinary noodles consumed by the people of Bogor city and its surroundings is the glutinous noodles which are widely served with various variations. However, in buying, sometimes people do not know whether the glossy noodles they consume are suitable foods to consume. This research aims to know the making of glossy noodles by the glossy noodles maker in Bogor city, based on good food production methods so that we can know the shelf life of glossy noodles in the laboratory by analyzing the total plate count and organoleptic test with packaging technique of HDPE plastic bags stored for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing and with immersion treatments in water of 100 oC for 1 minute. Data on good food production methods is obtained by means of surveys that reveal case studies of a problem with a qualitative approach. The results of research showed that the results of observation of small and medium business in CV Taruna have four major activities, namely procurement of materials, production process, packaging, and marketing or delivering. Small and medium businesses of CV Taruna have 37 process flows. The conditions of implementing good food production methods are currently at level 4. The number of serious nonconformities of 3 elements and critical mismatches of 2 elements. The results of the analysis of the total plate numbers with packaging technique of HDPE plastic bags stored for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing treatment and with immersion in water of 100 oC for 1 minute meet SNI requirements < 1x10-6 at room temperature for 72 hours. The results of organoleptic test with packaging technique of HDPE plastic bags stored for 5 days, heat-resistant HDPE plastic sealed stored for 10 days and heat-resistant HDPE plastic which was vacuum stored for 15 days with no dyeing treatment and with immersion in water of 100 oC for 1 minute for color, aroma, texture, and appearance on the score from dislike to very like. Keywords: small and medium enterprises, gloss noodles, shelf life, total plate count, organoleptic test.
The general objective of this research is to develop food diversification based on pumpkin flour to increase food security. Pumpkin contains an active component ie - carotene which has potential as a raw material for making diet food formulas for infants, elderly and people with degenerative diseases. The formula used in the development of diet foods is based on applicable standard methods (Ministry of Health and FAO). Elderly food products were made from pumpkin flour, soybean flour, skim milk, and sucralose sugar in the form of porridge. The best instant pumpkin porridge formula has the characteristics of bulk density 0.6235 g/mL, rehydration time 57 seconds, contains 4.98% water, 5.81% ash, 5.90% fat, 10.77 % protein, 8.10% crude fiber, 62.44% carbohydrates, and 3673.06 g/g-carotene. Dietetic products for diabetics were pumkin noodles with addition of glucomannan as a binder and palm sago starch. The selected pumkin noodle product was made from treatment of pumpkin flour and palm sago starch with a ratio of 30:70. The selected treatment pumkin noodles had physical characteristics, namely the value of hardness 530.25 gf, adhesiveness 0.62 gf and elasticity 0.76 mm. This product contains 57.75% water, 1.44% ash, 6.87% protein, 392.15 g/g-carotene and 563.214 ppm antioxidant activity.
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