Economic Analysis of the Conventional Production of Traditional Brem Food

Nandiyanto, A B D; Indrianti, J; Ismiati, R; Abdullah, Ade Gafar

doi:10.1088/1757-899x/288/1/012026

Cited by 8 publications

(2 citation statements)

References 8 publications

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“…Yeast fermentation is known to breakdown polysaccharides into simple sugars, and hence increase the sweetness of the product. The high sugar content of brem influences the taste and texture of brem which is also easily crumbled when consumed [17]. Besides sugars, other products of yeast fermentation are ethanol and organic acids.…”

Section: Development Of Traditional Solid Brem and Characteristics Ofmentioning

confidence: 99%

Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

Jatiyati

Jessica

Indrawati

2021

Indones. J. Nat. Pigm.

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Solid brem is an indigenous fermented food of Indonesia, which often has typical form of long thick bar, white to yellow in color, sweet-sour taste with cooling sensation, and it is easy to crumble by the presence of water. These unique characteristics are generated through alcoholic fermentation of glutinous rice, followed by filtration, concentration, whipping and dehydration. Although it is continuously produced and sold as regional specialties of Madiun, East Java, most people refuse to consume this solid brem due to its high sugar content and lack of information that describes its potential health benefits. The present study is attempting the possibility of combining glutinous rice with another local material having well-known health benefit. Here, we utilize the potency of local purple sweet potato (Ipomoea batatas var. Gunung Kawi), being rich in carbohydrate and anthocyanines, to partly substitute the glutinous rice while adding the health benefits of the final product. The present anthocyanins in sweet potato has been well-studied, exhibiting antioxidant, anti-inflammation, and hepatoprotective activities. The raw materials were subjected to yeast fermentation for 7 days, and subsequently extracted using manual mechanical press. A series of materials ratio (extract of fermented glutinous rice: purple sweet potato = 30:1, 15:1, 15:2) was determined prior to dehydration of brem, and then the color, sugar content, pH, antioxidant activity, and sensory properties of the resulted product were analyzed. Moreover, the competitive analysis and marketing strategy will also be discussed in order to make sure the sustainability of this new innovation.

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Section: Development Of Traditional Solid Brem and Characteristics Ofmentioning

confidence: 99%

Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

Jatiyati

Jessica

Indrawati

2021

Indones. J. Nat. Pigm.

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“…Figure 7 presents the correlation of CNPV/TIC of the project time under various variable cost price (Nandiyanto, Indrianti et al, 2018). Variable cost is the cost of maintaining the production process at the factory (Shalahuddin, Almekahdinah and Nandiyanto, 2019)..…”

Section: The Effect Of Raw Materials Prices/variable Costsmentioning

confidence: 99%

Engineering and Economic Evaluation of The Production of Copper Nanoparticles (Cu-Nps) using Rongalite as Reducing Agent

Purnamaningsih¹,

Nandiyanto

2020

SAINTEKBU

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The purpose of this study was to analyze the Economic Evaluation in the Production of Copper Nanoparticles (Cu-Nps) using Rongalite as Reducing Agent, an experimental method carried out in the perspective of engineering and economic evaluation. Technical analysis was performed using simple mass balance analysis, while economic evaluation was carried out using several economic parameters, including PBP, BEP, and CNPV. To support the analysis, all data is taken based on the available online shopping web. All calculations are carried out in ideal conditions for 20 years of production. Economic evaluation is carried out by giving 5 conditions (0%, 20%, 40%, 60%, and 80%) to the variable price variations in cost, sales, fixed cost, and labor. Economic evaluation analysis results show that price variations can affect the CNPV / TIC (%) curve to Life Time (year). In the variable cost, fixed cost, and labor variable price curve it is found that the condition of 0% is the highest curve compared to other conditions. While in sales price variations, the 80% condition is the highest curve. In conclusion, all price variation curves show profit. The benefits of this research are the large-scale economic evaluation data on Cu nanoparticle production.

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Effect of Website Display on Consumer’s Buying Interest

Tawami

Ain

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Economic Analysis of the Conventional Production of Traditional Brem Food

Cited by 8 publications

References 8 publications

Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

Engineering and Economic Evaluation of The Production of Copper Nanoparticles (Cu-Nps) using Rongalite as Reducing Agent

Effect of Website Display on Consumer’s Buying Interest

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