Pemekatan Protein Dalam Susu Dan Kecap Menggunakan Membran Serat Berongga

Concentration of protein which found in freshmilk, sweet ketchup and salt ketchup have been done byusing hollow fiber polysulfone membrane with differentmolecular weight cut - off (MWCO). Membranes usedin these experiments have MWCO 66,000, 87,000 and 149,000 Dalton. Experimental were conducted bycontinues flow system and parameters observed in these experimental were protein, sugar and salt, respectively.Protein infresh milk rejected by membrane above 98 %,but all of sugar pass through to the permeate side. Forsweet ketchup feed sample, rejection coefficient towardsprotein was smaller than feed fresh milk. The higherrejection coefficientfor sweet ketchup was 48 % for themembrane with MWCO 66.000 Dalton. Rejectioncoefficient of membrane towards protein for salt ketchup sample was smaller than sweet ketchup sample. For saltketchup, the higher rejection coefficient towards proteinwas 27 % for the membrane with MWCO 66,000Dalton. Rejection coefficient of membrane towardsNaCl for feeding solution sweet ketchup and saltketchup were in the rlJ.1Jgefrom 8.74 to 23.96 %

Do Consumers Pay for Being Healthy Conscious?— An Analysis of Price Discrimination on Healthier Food Product

‘Healthier food product’ has experienced a rapid growth rate in recent years in U.S. because of the increasing consumer demand for healthier and environmental friendlier lifestyle. This analysis is looking for price discrimination evidences by comparing price cost margins of regular food products and healthier food products. Price cost margins are computed by solving firms' profit maximization problem and relevant parameters are estimated from consumers' choice decisions. Specifically, price elasticities and price coefficients are estimated using nonlinear GMM estimation in order to construct price cost margin. The empirical analysis employs product level ketchup data across 50 MSA in U.S. from 2001 to 2006.Price Discrimination, Discrete Choice Models, Random Coefficients, Ketchup Industry., Agricultural and Food Policy, Consumer/Household Economics, Demand and Price Analysis, Food Consumption/Nutrition/Food Safety, Industrial Organization, Marketing,

Minority Game of price promotions in fast moving consumer goods markets

A variation of the Minority Game has been applied to study the timing of promotional actions at retailers in the fast moving consumer goods market. The underlying hypotheses for this work are that price promotions are more effective when fewer than average competitors do a promotion, and that a promotion strategy can be based on past sales data. The first assumption has been checked by analysing 1467 promotional actions for three products on the Dutch market (ketchup, mayonnaise and curry sauce) over a 120-week period, both on an aggregated level and on retailer chain level. The second assumption was tested by analysing past sales data with the Minority Game. This revealed that high or low competitor promotional pressure for actual ketchup, mayonnaise, curry sauce and barbecue sauce markets is to some extent predictable up to a forecast of some 10 weeks. Whereas a random guess would be right 50% of the time, a single-agent game can predict the market with a success rate of 56% for a 6 to 9 week forecast. This number is the same for all four mentioned fast moving consumer markets. For a multi-agent game a larger variability in the success rate is obtained, but predictability can be as high as 65%. Contrary to expectation, the actual market does the opposite of what game theory would predict. This points at a systematic oscillation in the market. Even though this result is not fully understood, merely observing that this trend is present in the data could lead to exploitable trading benefits. As a check, random history strings were generated from which the statistical variation in the game prediction was studied. This shows that the odds are 1:1,000,000 that the observed pattern in the market is based on coincidence.Comment: 19 pages, 10 figures, accepted for publication in Physica

Kadar Protein Kecap Kara Benguk Dengan Variasi Volume Ekstrak Nanas Dan Waktu Hidrolisis Enzimatis

Velvet bean is native to Indonesia classified in Leguminoseae. Protein content is almost the same that can be processed ketchup. This experiment uses enzyme bromelain from pineapple fruit extracts. The enzyme bromelain works to break down the protein can speed up the manufacture of ketchup. The purpose of experiment to determine the protein levels velvet bean ketchup and quality organoleptic with velvet bean ketchup the addition of pineapple extract volume and hydrolysis time enzymatic. The method used in this research completely randomized design (CRD) two factors. These factors are pineapple extract volume (V) (100 ml, 120 ml, and 140 ml) and hydrolysis time enzymatic (W) (1 day, 3 days, and 5 days). The results showed that addition of pineapple extract influenced the protein content of ketchup. This experiment used 9 treatment that V1W1, V2W1, V3W1, V2W1, V2W2, V2W3, V3W1, V3W2, and V3W3 with test results protein content of 1.689%; 1.948%; 1.668%; 2.165%; 2.113%; 1.971%; 1.640%; 1.841%; and 1.685%. The highest protein content in V2W1 treatment of 2,165% while the lowest protein content on V3W1 treatment of 1.640%. Ketchup with pineapple extract treatment volume of 100 ml and 1 day hydrolysis time is ketchup that can be accepted by society

PAYING FOR SHELF SPACE: AN INVESTIGATION OF MERCHANDISING ALLOWANCES IN THE GROCERY INDUSTRY

This research examines the behavior of manufacturers and retailers in the presence of merchandising allowances. Merchandising allowances are fees manufacturers pay retailers to encourage them to allocate certain in-store promotional activities to the manufacturers' brand. According to estimates, retailers collect billions of dollars in these allowance payments annually. Using a three-stage game, I formulate a vertical structural model that endogenously models manufacturer, retailer, and consumer behavior. Manufacturers compete with each other, using merchandising allowance payments, in order to obtain premium shelf space at retail outlets. Retailers, given allowance offers, choose display configurations and then set retail prices. Consumers observe the display and retail prices and determine whether to purchase one or no units of the good. I estimate the model with a method of moments technique using IRI scanner data from the ketchup industry. In addition to estimating consumer tastes parameters, the model yields predictions of the underlying wholesale prices and the merchandising allowances each manufacturer offers. I use the parameter estimates to conduct a counterfactual simulation of how agents might respond when the use of merchandising allowances is no longer permissible. I find that while merchandising allowances increase retail profits, total welfare is lower due to the allowances.Industrial Organization, Marketing,

Consumers don't play dice, influence of social networks and advertisements

Empirical data of supermarket sales show stylised facts that are similar to stock markets, with a broad (truncated) Levy distribution of weekly sales differences in the baseline sales [R.D. Groot, Physica A 353 (2005) 501]. To investigate the cause of this, the influence of social interactions and advertisements are studied in an agent-based model of consumers in a social network. The influence of network topology was varied by using a small-world network, a random network and a Barabasi-Albert network. The degree to which consumers value the opinion of their peers was also varied. On a small-world and random network we find a phase-transition between an open market and a locked-in market that is similar to condensation in liquids. At the critical point, fluctuations become large and buying behaviour is strongly correlated. However, on the small world network the noise distribution at the critical point is Gaussian, and critical slowing down occurs which is not observed in supermarket sales. On a scale-free network, the model shows a transition between a gas-like phase and a glassy state, but at the transition point the noise amplitude is much larger than what is seen in supermarket sales. To explore the role of advertisements, a model is studied where imprints are placed on the minds of consumers that ripen when a decision for a product is made. The correct distribution of weekly sales returns follows naturally from this model, as well as the noise amplitude, the correlation time and cross-correlation of sales fluctuations. For particular parameter values, simulated sales correlation shows power law decay in time. The model predicts that social interaction helps to prevent aversion, and that products are viewed more positively when their consumption rate is higher.Comment: Accepted for publication in Physica

Ibm USAha Kecap dan Saus Prebiotik Pemanfaatan Chito-oliogosaccharide (Cos) sebagai Prebiotik dan Pengawet pada Kecap dan Saus

UKM ketchup " Tomat Lombok " and UKM sauces " Sinar Mulia " is located in Penusupan street RT 04 RW Penusupan Village , District Kagok Slawi , Tegal city , Central Java Province . UKM ketchup " tomato Lombok " owned by Mr. HS Sumarnoto producing 1400 kg per day , whereas UKM sauce " Sinar Mulia " produces 500 kg of sauce per day . Total waste of two UKM to produce solid waste at 60 kg / day and 3 m3 of liquid waste . In generally produce soy sauce and sauce according to market needs and conventional manufacturing process so it is not durable or easily damaged due to microbial contamination in nature . Spoilage microorganisms in soy sauce is generally proteolytic bacteria or molds. Chito - oligosaccharides synthesis process ( COS ) from shrimp or crab shell waste that is relatively easy , simple , so that COS can be used as a prebiotic and a natural preservative and prebiotics for the production of ketchup and sauce in UKM partner. The integrated COS utilization ketchup and sauce is expected to function as a preservative , a natural prebiotic , antioxidant and adsorbent in wastewater treatment, so that is expected to provide value -added aspects of the technology , economic and social through halal certificates and patents , which in turn can improve well-being