Perencanaan Kapasitas Produksi Bumbu Instan Hikmah Fajar

Seasoning Dawn Wisdom is small and medium businesses that produce instant seasoning like seasoning rendang, seasoning sauce fried beans, curry powder, seasoning malbi, spice cake anam, seasonings boiled, seasoning chicken curry, spice curry and spice soup, seasoning tekwan, seasoning soup specials , seasoning spicy sour fish, fish curry spice with a selling price of Rp 12.000,00 per unit, while for seasoning the chicken fried with a selling price of Rp 8000.00 per unit. Problems encountered in the research is the raw material price factor is always changing, inclined, ascending like onion, garlic and chilli so the amount of raw materials ordered are not so much but a little. With the amount of raw materials, the products produced little bit with that customer demand is not met, so that when the holiday season generated the amount of seasoning products can not meet the demand, due to the limited production line, so that the finished product is generated not in accordance with customer demand. In order to meet customer demand, the production capacity to be recalculated for the five types of seasoning to calculate the production capacity using requiment Material Planning of this calculation results obtained by the production capacity of small and medium enterprise instant seasoning wisdom dawn monthly reaches approximately 700 products. The number obtained by the availability of manpower 5 people, and one grinding machine and time. Storage costs of raw materials used by the method of Lot For Lot (LFL) is Rp. 4.5731 million per year. In the calculation of Capacity Requirements Planning (CRP), total time spent was 900,000 sec/wee

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives

This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8% NaCl and, Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were immersed in seasoning brines with NaCl (2%) and the aromatic herbs (thyme, oregano and calamintha), garlic and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical, nutritional, organoleptic, and microbiological parameters, were determined. The olives fermented in the reduced-sodium brines had half the sodium concentration, higher potassium and calcium content, a lower caloric level, but were considered, by a sensorial panel, more bitter than olives fermented in NaCl brine. Seasoned table olives, previously fermented in Brine A and Brine B, had no significant differences in the amounts of protein (1.23% or 1.11%), carbohydrates (1.0% or 0.66%), fat (20.0% or 20.5%) and dietary fiber (3.4% or 3.6%). Regarding mineral contents, the sodium-reduced fermented olives, presented one third of sodium, seven times more potassium and three times more calcium than the traditional olives fermented in 8% NaCl. Additionally, according to the panelists' evaluation, seasoning the olives fermented in 4% NaCl + 4% KCl, resulted in a decrease in bitterness and an improvement in the overall evaluation and flavor. Escherichia coli and Salmonella were not found in the olives produced.info:eu-repo/semantics/publishedVersio

Asset ownership and Asset Values Over Project Lifecycles

This paper develops a theory of outside ownership where such an ownership arrangement mitigates an external finance problem. Part of the gains from outside ownership accrue to asset owners which determines the asset value. The theory provides a context to analyze asset ownership and asset values over project lifecycles. When there are adjustment costs in realizing the full gains from outside ownership, (i) assets take time to peak in value, and (ii) the outsiders's share of asset ownership increases gradualAsset ownership; Asset value; Project lifecycles; Entry and exit

Mortgage refinancing and the concentration of mortgage coupons

Because of the concentrated distribution of interest rates on outstanding mortgages, modest interest rate declines in 1997 and 1998 made refinancing a smart choice for a record number of homeowners. In addition, the strong economy and the age of mortgage loans likely contributed to the surge in refinancing activity.Mortgages ; Housing - Finance ; Interest rates

PENDUGAAN UMUR SIMPAN TERHADAP PRODUK BUMBU NASI KUNING DENGAN METODE ASLT (Accelerated Shelf-Life Testing) MODEL ARRHENIUS

The purpose of this research is to study the shelf life of Yellow Rice Seasoning by the method of ASLT (Accelerated Shelf Life Testing) – Arrhenius Model. The preliminary research was done by determining the best formulation between three formulations, which are seasoning with coconut milk ingredient, seasoning with nutmeg ingredient, and seasoning without neither coconut milk nor nutmeg. The main research is purposed to determine the influence of temperature (25°C, 35°C and 45°C) to the quality of Yellow Rice Seasoning which is stored for 35 days with 5 days time span observation. The responses in this research are chemical responses (TBA value and Iod value), and microbiological response (total microbia). The result of preliminary research showed that the best formulation which liked the most by consument was the yellow rice seasoning with coconut milk ingredient. The result of main research showed that the prediction of yellow rice seasoning shelf life by TBA value in temperature 25°C, 35°C and 45°Cconsecutively is 150,93 days, 112,87 days, and 82,43 days. The prediction of yellow rice seasoning shelf life by Iod value in temperature 25°C, 35°C and 45°Cconsecutively is 0,953 days, 0,672 days, and 0,476 days. The prediction of yellow rice seasoning shelf life by total microbia in temperature 25°C, 35°C and 45°Cconsecutively is 26,00 days, 24,52 days, and 19,87 days. The prediction of yellow rice seasoning shelf life by organoleptical test is 35 days. Based on the result of this research, it could be concluded that the higher the storage temperature, the shorter the shelf life. The response which could be used for determining the shelf life by the model of Arrhenius for yellow rice seasoning is total microbia. The result by total microbia is the closest one to the result of organoleptical test

Circadian pattern and burstiness in mobile phone communication

The temporal communication patterns of human individuals are known to be inhomogeneous or bursty, which is reflected as the heavy tail behavior in the inter-event time distribution. As the cause of such bursty behavior two main mechanisms have been suggested: a) Inhomogeneities due to the circadian and weekly activity patterns and b) inhomogeneities rooted in human task execution behavior. Here we investigate the roles of these mechanisms by developing and then applying systematic de-seasoning methods to remove the circadian and weekly patterns from the time-series of mobile phone communication events of individuals. We find that the heavy tails in the inter-event time distributions remain robustly with respect to this procedure, which clearly indicates that the human task execution based mechanism is a possible cause for the remaining burstiness in temporal mobile phone communication patterns.Comment: 17 pages, 12 figure