Analisis Perancangan Basis Data Pada Sistem Penjualan PT. Interbis Sejahtera Palembang

The development of human civilization from time to time has produced many advances in various fields both in terms of technology or in other fields, especially in the field of industry, especially in the sales department. Similarly, what happened to PT. Interbis Sejahtera Palembang which produces various kinds of biscuits and then sells them to various cities. In the sales section of PT. Interbis Sejahtera itself has several parts or work units that are interconnected with one another, such as in the production section that is connected with the sales department. In the production section it will be responsible for matters relating to the production of goods such as available biscuits or biscuits that are close to expiration, then the sales department will be responsible for items such as biscuits which will be marketed to various agents in each city. The purpose of this report is to analyze and design a sales system database at PT. Palembang Interbis Sejahtera which consists of table needs specification table that is needed by the system and display interface on the system to be used based on the existing business processes at PT. Interbis Sejahtera Palembang

Pengaruh Substitusi Tepung Sorgum Tanpa Sosoh Terhadap Warna Dan Daya Patah Biskuit

Introduction: Whole sorghum flour potentially be used as flour for biscuits processed into a much-loved by the people. Determinants of quality biscuits namely chemical properties, sensory, and physical properties. Broken power and the color is part of the physical properties of biscuits. Objective: The aim of research to find out how the effect of substitution of whole sorghum flour of color and broken biscuits. Methods: The completely randomized design with four substitutions in whole sorghum flour 0%, 15%, 30%, and 45%. Color and fracturability analyzed by ttest and One Way Anova. Result: The results showed that the color of the biscuits by 0%, 15%, 30% and 45% had a value of p <0.05. Therefore, no different then tested Duncan, Duncan test results showed no difference between the color value whole sorghum flour substitution on sorghum biscuits.The influence of fracturability biscuits from whole sorghum flour substitution the average value p≥0,05 which means fourth treatment has no significant difference in fracturability biscuits. Conclusion: There is the effect of various concentrations on biscuits substituted whole sorghum flourto biscuit color sorghum. There is no influence of various concentrations on biscuits substituted whole sorghum flour to fracturability the biscuit sorghum. Suggestion: Need further research on the application whole sorghum biscuits for diabetics to replace refined sugar with low calorie sugar. Consumers are advised to consume whole sorghum biscuit with the substitution of 45% because of the high fiber content and good for digestion

The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

BACKGROUND: Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake. This study developed protein and micro-nutrient fortified biscuits and evaluated their sensory attributes and liking by older people. Two micro-nutrient strategies were taken, to match typical ONS and to customise to the needs of older people. RESULTS: Oat biscuits and gluten-free biscuits developed contained over 12% protein and over 460 kcal 100 g-1 . Two small (40 g) biscuits developed to match ONS provided approximately 40% of an ONS portion of micro-nutrients and 60% of macro-nutrients; however, the portion size was considered realistic whereas the average ONS portion (200 mL) is excessive. Biscuits developed to the needs of older adults provided, on average, 18% of the reference nutrient intake of targeted micro-nutrients. Sensory characteristics were similar between biscuits with and without micro-nutrient fortification, leading to no differences in liking. Fortified oat biscuits were less liked than commercial oat biscuits, partly attributed to flavour imparted by whey protein fortification. CONCLUSION: Macro- and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults

Effect of young corn (zea mays l.) powder incorporation in biscuits and muffins on physicochemical properties, sensorial acceptability and glycemic index values

This study was conducted to develop biscuits and muffins incorporated with young corn powder (YCP) and to evaluate the effect on nutritional compositions, instrumental texture profile, sensorial acceptability and glycemic index (GI). Fresh young corn was dried, ground into powder and added in biscuit and muffin formulations at concentrations of 0, 10, 20 and 30%. Results showed incorporation of YCP in biscuits and muffins had significantly increased protein and total dietary fiber contents. Physical analysis of biscuits demonstrated that there were no significant differences in hardness and fracturability attributes as the level of YCP incorporation increased. There was no statistically significant difference (p>0.05) in diameter between biscuits with YCP and biscuits without YCP. Influences of YCP on spread ratio of biscuits were significant only at 30% level of incorporation. Meanwhile, for muffins, incorporation of YCP did not significantly increase the hardness at level of 10 and 20%. Springiness of muffins with up to 20% level of YCP incorporation did not differ significantly from 0% YCP muffins. It was noted that muffins with YCP was less cohesive than muffins without YCP, which indicates that the former was better than the latter. Chewiness of muffins was not substantially affected by YCP. Sensory acceptability test revealed that the mean score for aroma, appearance, crispiness and flavour of biscuits added with 10% YCP was better than biscuits without YCP. In addition, muffins formulated with YCP, regardless of level of incorporation, received better acceptability score for appearance, texture, taste and flavour compared to muffins without YCP. Based on sensorial acceptability results, two formulations of biscuits (0 and 10% YCP) and two formulations of muffins (0 and 30% YCP) were selected for GI testing. It was found that the GI of biscuits with 10% YCP was 46 ± 11 while the 0% YCP biscuits was 61 ± 13. Muffins with 0 and 30% YCP recorded GI values of 58 ± 6 and 57 ± 9, respectively. Addition of YCP had reduced the GI values of biscuits and muffins and significantly reduced the postprandial peak glucose responses. The results of this study showed that biscuits and muffins added with YCP have a low and intermediate GI with acceptable physicochemical properties

Yellow Corn Biscuits for Early Childhood: High Energy and Beta-carotene

Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene. The composition of yellow corn biscuit consists of 50% yellow corn starch, 40% wheat flour, and 10% cornstarch, and butter. The use of butter was varied in 25%, 30%, and 35%. An analysis was conducted on its energy content, protein, fat, and beta-carotene, as well as acceptance. The results of the study showed nutrient content was not entirely different from the use of margarine 25% and 35%, the energy was 441-468 kcal, protein was 6.4 to 7.3%, fat was 18.3 to 21.7%, and beta-carotene 2,721 -4,134 mg. The energy density of corn biscuits was 3.5 - 3.9 g / 1000 kJ. Yellow corn biscuits were considered as high-energy biscuits (> 400 kcal). The organoleptic test of the biscuits in early childhood conducted on all indicators (color, aroma corn, fragrant aroma, and crispness, sweet and savory taste) showed that the biscuits were categorized as likable. The use of different percentage of margarine is not significant concerning the acceptability of biscuits, except for the aspect of the fragrance and sweetness between the use of margarine 30% to 35%. Industrial-scale production is necessary for the dissemination of the consumption of yellow corn biscuits with margarine 35%, in particular for the early childhoo

Pemanfaatan Limbah Jagung Untuk Pembuatan Biskuit Pakan Hijauan Di Kecamatan Lima Kaum Batusangkar

Biscuits Feed Forage is obtained by the technique Silage. These biscuits can be made from agricultural waste including corn waste. As one of the agricultural centers in West Sumatra, corn production in the District Batusangkar very high. However, agricultural production is not followed by the management of agricultural waste are mostly just burned. The purpose of the study was to test to make biscuits forage from corn waste using techniques silage accompanied with the addition of nutrients, the test mold making biscuits conventionally made using the technique of pressure, conducting organoleptic test and analysis proximate to product biscuit feed forage already made. The results were obtained from waste animal feed forage of good quality corn silage by using the technique. treatment P2 (corn leaves 1 kg + 5% + molasses urea 10%) and T1 (1minggu after harvest). Green feed made with the best formula is packaged in the form of biscuits using conventional printing equipment

The Formulation of High-Calorie and Rich-Fe Biscuits for Pregnant Women with Chronic Energy Malnutrition

Supplementary food distribution for pregnant women still depends on the local policy. This program is funded using Health Operational Funds and distributed in form of milk, eggs, raw materials such as green beans and others. The field constraints of this program were acceptability and willingness of pregnant women to process the raw materials. This study aims to address the problems of providing supplementary food for pregnant women who suffer from chronic energy malnutrition and anemia by making the formulation of high protein biscuits and Fe using soybean flour substitution catfish eggs and flour as a source of protein and Fe. Biscuits produced is expected to be one of the snacks and nutritions for women who suffer from chronic energy deficeincy. The ingredients were flour, fish powder, soy flour, eggs, milk powder, sugar, and maize flour. The method used was pure experimental approach completely randomized design with three times repetition. The formulation of the biscuits proportion between fish and soy flour as much as 2:1, 1:1, and 1:2. Proximate test shows that the proportion of fish and soy flour 1:2 has the highest energy value (496.81 kcal) with a value of 17.74% protein. Organoleptic test indicates that the most favorable taste and tekstur was the formulation with the proportion of fish flour and soy flour 1:2. The formulation of high protein and Fe biscuits for women with chronic energy malnutrition and anemia in Boyolali favoured by third trisemester pregnant women is the one with the proportion of 1:2

Research 2.0 : improving participation in online research communities

Web 2.0 thinking and technologies create a number of new opportunities to conduct research broadly labeled as Research 2.0. Research 2.0 is a growing area of academic and commercial interest, which includes research undertaken in online research communities. This research in progress paper explores the practice of online research communities using a case study example operated by the commercial market research company Virtual Surveys Limited (VSL) in the UK on behalf of their client United Biscuits UK Ltd. The preliminary findings are based on VSL and academics working together to improve the online research community participants’ response rate and the quality of contributions. Data collected for this study is based on meetings, participant observation, and a pilot survey of United Biscuits online research community (snackrs.com) members. Using the responses of 112 snackrs.com community members, a preliminary typology of motivational factors is proposed. This can be used to refine the recruitment and development of activities in an online research community. Also, a model for supporting online research communities to ensure longitudinal engagement based on an adaptation of Salmon’s (2004) 5 Stage Model for e-moderation is proposed, extending the 5 stages to 7 – adding the stages of selection and disengagemen

The Effect of Double Packaging on the Quality of Fish Bisquits Containing Catfish Oil (Pangasius Hypophthalmus)

This research was intended to determine the effect of double packaging on the quality offish biscuits containing catfish oil (Pangasius hypophthalmus). The using of research methodwas experimental method and the used design was randomized block design (RBD) that wastwo standard of treatment that were HDPE packaging coated carton and alumunium foilcoated carton whereas the treatments were shelf life of 0, 15, 30, 45, and 60 days. Theingredient of making fish biscuits were 33 ml catfish oil, flour, sugar, salt, yolk, chocolatepowder, and soda. Fish biscuits coated with double packaging were HDPE coated carton andalumunium foil coated carton with appropriate shelf life treatments. Fish biscuits wereevaluated for organoleptic, TPC, moisture, fat, and peroxide. The result showed that the typeof double packaging gave the significant effect on appearance, flavor, texture, moisture, fat,peroxide; and the not significant effect on odor and TPC. Alumunium foil coated carton thatwas the superior packaging which can save the quality of fish biscuits until shelf life of 60days with 1,74% moisture, 10,7% fat, 2,70mgEq/kg peroxide, and 5,39sel/g TPC