The Handling and Re-Management of the Product Failed in the Production Process of PT Kedawung Setia

PT Kedawung Setia Industrial Tbk manufactures and sells enamel products in Indonesia. Founded in 1973 and headquartered in Surabaya, Indonesia. PT Kedawung Setia main products are pot and household appliances lined with enamel. Enamel is a kind of special paint that makes the kitchen equipment become colorful so that is better seen and impress ‘luxury'. PT Kedawung Setia does not produce ordinary kitchen utensils, but rather a high-end kitchen appliances to be exported and able to be bought in large supermarkets. Thus it is certainly important for PT. Kedawung Setia to really pay attention to every detail of its production steps to minimize the occurrence of production failure. However the product defect seems to be quite difficult to avoid and still a problem that is putting a risk to the company. This paper aims to analyze the problem in production and display alternative solutions to reduce production failure which causes defect products. The result shows that it can be done via re-management of the defect product to be a new product with good quality adding up a diversification of products for the company

Seaweeds A Potential Source for Functional Foods

Seaweeds are microalgae growing in coastal regions and resistant to salinity. Seaweeds are rich resources of natural nutrients some of which cannot be obtained from terrestrial plants. Bioactive compounds of seaweeds such as sulphated polysaccharides, peptides, minerals, phlorotannins, carotenoids and sulfolipids have proven health benefits against various diseases. Traditionally, seaweeds are used as folk medicine for treating diseases like goiter, wounds, burns, rashes, inflammation, diabetes and also gaining attention of pharmaceutical industries due to their anti-cancer, anti-aging, anti-angiogenesis, anti-bacterial, anti-viral and antioxidant properties. Seaweeds polysaccharides have wide applications in foods as well as in pharmaceutical industry due to their bio-chemical properties such as stabilizer, emulsifier and gelling property. In food industry, seaweed polysaccharides are used as a functional ingredient in many products such as frozen foods, ice-cream, jam, jelly, beverages etc. Several commercial food preparations from seaweeds are also available in the market such as sea salt, nori snack wasabi, pink rock salt, seaweed thins toasted coconuts, crunchy seaweed chips, raw unroasted seaweed under different brand names. The present review is a compilation of nutritional, pharmacological and food properties of seaweeds along with its potential towards development of functional foods

Mushroom: Nature’s Treasure in Ethiopia

Mushroom is a form of fungus having distinct fruit body produced either above ground or below ground. It can be easily noticed in moist habitat in and around forest, grassland, on tree trunks due to their peculiar appearance. Present communication discusses important habit and habitats, medicinal and culinary uses, status of mushrooms in Ethiopia, and sustainable use for sustenance and food security.Keywords: Mushroom, Fungus, Status, Tigray, Ethiopia

Design and Development of Modular Customised Ration Storage System Silo for Service Specific Applications during Peak Winters at High Altitude Area

Conceptualisation of design and development of modular and customised ration storage system for Army rations sustainable up to -40°C was carried out. The Indian Armed Forces operate under various climatic conditions, which are inhospitable for cooking, storing fresh/perishable food products and carrying rations for their survival during an emergency. Hence, there was an ever-existent demand for a customised, user-friendly ration storage system. Considering a number of user-friendly features, a system has been designed comprising modular unit structures with insulated wall panels containing Polyurethane foam (PUF) sandwiched between metallic and composite material claddings. An insulated structure is required to maintain the temperature at high altitudes during extreme low-temperature conditions. The temperature and humidity are regulated and maintained using solar panels and humidly modulators. The modular structure with individual temperature and humidity control is suitable for the safe storage and preservation of fresh produce, fruits and vegetables, and milk and animal products. In case of perishable commodities of Defense supplies inclusive of leafy and tender vegetables, juicy fresh fruits, egg, chocolates, meat carcasses stored in silo are safe as its insulated structure ensures no freezing even upto -25° Celsius hence protects them from quality damage due to subzero temperature exposure and abuse. Therefore, the normal convention of the expected shelf life for each such commodity was extended approximately double the normal shelf life expected. An extensive design process involving CAD modelling followed by mechanical load simulation and analysis resulted in a robust and capable system. Each compartmentalised segment caters for an average one-ton material depending on the nature of the material. The system is suitable to store 3 tons of ration at a time to address the requirement of 100 individuals for 60 days in monsoon cut off and peak winter cut-off posts. Total energy consumption under fully load condition is approx. 2KW to maintain peak temperature gradient of 45-50°C.The outer surface of the structure can be camouflaged. The well-insulated structure ensures zero leakage and is sturdy to withstand a wind velocity of 60 km per hour and a standing snow load of 2 meters above it

Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability

Ricebean(Vigna umbellata), a native bean of North-Eastern part of India has not been explored fully for development of convenience foods although it is loaded with various vitamins, minerals, dietary fiber, phytochemicals and bioactive compounds. The effect of extrusion parameters namely moisture content, barrel temperature and screw speed on expansion ratio, extrudate density, and breaking strength was investigated by using response surface methodology. It was observed that moisture content of flour had significant (p<0.05) affect on expansion ratio, extrudate density, and breaking strength of extrudates. The optimal combination of process parameters which resulted in extrudates with maximum expansion ratio but minimum extrudate density and breaking strength were 15 per cent moisture content, 110°C barrel temperature and 350 rpm screw speed. The value of water absorption index, water solubility index, swelling power, oil absorption index, bulk density, true density and colour for optimally extruded ricebean flour (OEF) was found significantly different (p<0.05) whereas value of proximate parameters were insignificant (P>0.05) than the native flour. The OEF was used for different downstream processings such as papadability, friability, steamability, cakeability, gravyability and porridgability and compared with that of native flour for their process quality parameters. The cake prepared with OEF had significantly (p<0.05) less baking time (25 min) than the cake of native ricebean flour (35 min). However, consistency and over all acceptability (OAA) of porridge from OEF was found significantly (p<0.05) higher than porridge of native ricebean flour. Hierarchical cluster analysis on OAA showed that porridgability and cakeability were most influential downstream processe

Climate smart rice innovations to reduce the impact of climate change on the livelihood of value chain actors

Introduction Rice is a major source of nutrients, largely contributing to the food and nutrition security for millions of people in Africa although most countries still rely on huge imports to meet local demand. Extreme temperatures, drought, flooding, and high salinity are climate change related stresses that negatively affect rice yield and grain quality. Thus, tackling these constraints is a critical action to increasing rice self sufficiency in Cameroon and Africa in general. Methods The Africa Rice Center in partnership with the National Agricultural Research and Extension Services of its 28 member States operating within the framework of the Africa-wide Taskforces has developed, tested, validated, and are deploying breeding, agronomic and post-harvest approaches to mitigate the negative impacts of climate change on rice yield and quality in Africa. Results Breeding approaches have led to the development of drought, cold, submergence, stagnation flood, salinity, and anaerobic germination tolerant varieties that are also resistant or tolerant to biotic stresses. These have demonstrated better yields and grain quality under stressed conditions compared to counterparts lacking those specific traits. The system of rice intensification and alternate wetting and drying, mid-season drainage, smart-valleys approach for inland development, solar-powered irrigation system, no-till and rice straw mulching are agronomic approaches developed and these approaches have demonstrated significant increase in yield and grain quality compared to alternative approached under climate change stress conditions. Post-harvest approaches have focused on reducing grain breakages, chalkiness, mycotoxin contamination, insecticide and fungicide use, deforestation and value addition to broken rice and rice milling byproducts using environmentally friendly methods. Post-harvest innovations here include using improved rice parboiling fueled by rice husk, solar-powered hermetic storage systems, processing of fine broken rice into flour for porridges and bakery products and use of rice husk fan-assisted stoves for household cooking and the cottage processing industry. Conclusions and recommendations Although climate change is a serious threat to rice production affecting both yield and quality, African governments will have to implement policy measures that enhance the scaling and adoption of climate smart rice innovation developed by AfricaRice to mitigate the impact of climate change if they aspire to reduce rice imports

Paving Plant-Food-Derived Bioactives as Effective Therapeutic Agents in Autism Spectrum Disorder

Autism spectrum disorder (ASD) is a neurodevelopmental disorder, where social and communication deficits and repetitive behaviors are present. Plant-derived bioactives have shown promising results in the treatment of autism. In this sense, this review is aimed at providing a careful view on the use of plant-derived bioactive molecules for the treatment of autism. Among the plethora of bioactives, curcumin, luteolin, and resveratrol have revealed excellent neuroprotective effects and can be effectively used in the treatment of neuropsychological disorders. However, the number of clinical trials is limited, and none of them have been approved for the treatment of autism or autism-related disorder. Further clinical studies are needed to effectively assess the real potential of such bioactive molecules.N.C.-M. acknowledges the Portuguese Foundation for Science and Technology under the Horizon 2020 Program (PTDC/PSI-GER/28076/2017)