KARL FISCHER TITRATION AS AN ALTERNATIVE METHOD FOR DETERMING THE WATER CONTENT OF INDONESIAN SPICES

ABSTRACT - Karl Fischer Titration (KFT) is a well established and effective direct primary method to determine water content in various materials. It is based on a specific chemical reaction and it differs principally from the drying and distillation methods. The KFT was introduced as an alternative method to determine the water content in some Indonesian spices (clove, coriander, ginger and white pepper), which generally contain appreciable amount of volatile compounds to distract accurate moisture. The samples used were prepared by cutting and grinding with a morser. The KFT system used was one-component reagent with methanol as working medium. The samples were introduced into a KFT titration cell and titrated directly with the KFT reagent. The extraction time of determination was 60 seconds. The determination of the water content took approximately 10-20 minutes. The distillation and drying method served as control or reference method. The distillation methods which used was a mixture of toluene and xylene 95:5 (vlv) took 2 hours. The drying method was conducted at temperature of 105°C for 3-4 hours

Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten

Local chickens are one of national assets which need serious consideration, because they have some advantages than imported ones. These local chicken are still used as raw material for some traditional foods or ceremonies. But the quality of their carcasses was still low, so that it was needed to observe them in the practices (at the slaughtering houses and the market). The observations were conducted in some regionsSurakarta and Sukoharjo (Middle Java), Yogyakarta city, Sleman and Bantu! (Yogyakarta Special Province). This research was focussed on chemical, physical and microbiological determination on local chicken carcasses, which were sold in the market and evaluastion on slaughtering houses in the five research locations. The results depicted, the local chicken carcasess had higher protein and calorie content, lower fat content than imported ones. Based on sensory evaluation, these chicken carcasses showed good physical appearance. The results on texture and colour test depicted, there were no significant differences among the. But the microbiological test poniled out, that all samples were containinted by Escherichia coil, Staphylococcus sp and Salmonella sp. The field observation on the slaughtering houses showed, that all houses did not implement the principles of equipment lay-out, processing flow, good sanitation and waste handling and hygienic material handling

Implementation of Life Cycle Assessment on Green Tea Process at Pt Pagilaran - Factory Samigaluh

Life Cycle Assesment is a method to assess environmental aspects and potential effects which are connected with product, process or service. This method is conducted by using compilation and data analysis on input and output of production system, evaluation of environmental potential effects, intrepretating on data compilation and analysis, and assessment results on effects due to the goal of LCA. The research was conducted at PT. Pagilaran – Samigaluh and aimed to implement LCA on tea product. It was done by direct observation on all process steps, from harvesting tea leaves until tranportation to final storage at manufacturing. The results showed that for producing one kilogram green tea at this factory it was needed energy 68,534.14KJ and released emmissions from fuel were 56.53 g CO2;7,07 g HC; 2,12 g NOx, and 0.053 g Pb. Emmission from processing steps were 18.37 ppmCO2; 321.31 ppm CO; 22.75 ppm HC; 93.08 ppm NOx; 15.17 ppm SOx and 0.12 g ash. Furthermore for transporting tea leaves some gases were released as follow 15.36 g CO;9.66 g HC; 65.46 g; NOx; 5.20 g SOx and 2.198 g ash. Keywords: Green Tea; Energy; LCA; Emission

Karakteristik Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb.) Selama Penyimpanan Beku

A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0, 1, 2, and 3 months frozen storage at -15°C Texture, taste and flavor remained stable throughout 3 months at -15°C. No significant change for pH was observed over the frozen storage period (3 months at -15 °C). Key words: restructured, calcium-alginate gel, jackfruit, sapodill

PENGEMBANGAN STRATEGI BISNIS RESTORAN SEGMEN ATAS DI YOGYAKARTA DENGAN PENDEKATAN CRITICAL SUCCESS FACTORS

Yogyakarta is the right place to run a culinary business because of Yogyakarta's status as a city of culture, education city, and tourist destination, so it requires restaurant facilities, including for the high class segment. The right business strategy is needed to minimize the risk of competing and maximize the advantages of competition. The object of this research was GW restaurants and the comparisons were  LD and SS restaurants.  This research was aimed at identifying success factors, analyzing the business environment, and developing its business strategy.  This research used descriptive-qualitative techniques with   Critical Success Factors (CSF) and SWOT approaches. GW restaurants had Critical Success Factors, namely   clear concepts, strong customer relationships,  cultural interests, managing a competitive environment,  good customer relationships, and determining the right location/place.   The business environment consisted of internal and external.  The development of its business strategy is to improve the quality of employees, improve the quality of its products and innovations, favor specific menus, increase service time, and conduct advertising promotions and expand the network with social media. Keywords: business strategy, critical success factors, restauran

Analisa kualitas layanan pada industri jasa boga (analisys on service quality in catering service (resta ura nt)

The growth of income, knowledge, jobs, and work places supported the existence of the food service industry to fulfill the society\u27s need To increase the consumer\u27s satisfaction, it was needed to measure the service quality. The service quality was measured based on several variables: tangibles, responsiveness, reliability, assurance, and empathy, which ordered by SERVQUAL instruments. The research was conducted by using questionnaire which was spread out to the consumers. The research methodology was purposive random sampling. The data were analyzed by product moment correlation test and Alpha technique for reliability test. The assumption for the double regression model had to fulfill following criteria\u27s: no multicolinearity no autocorrelation, and heteroscedasticity which could be ignored The results showed, that consumer\u27s acceptance level for service quality was high, which could be ranked as follow: reliability (highest), assurance, tangibles, responsiveness, and empathy (lowest). Double regression model for the quality service was : Y = 1.377 + 3.99x10-2X1 7.278x104X2â 4.673x10-2X3 + 0.118X, + 2.381x10\u272X3, which meant variable assurance (X4) gave the highest contribution to the consumer\u27s satisfaction. Keywords: consumer\u27s satisfaction, food, catering service, double regression, SERVQUA

Analysis of Supply Chain Management Soybean (Glycine max L. Merr ) Based on Quality and Structure Logistics Cost

Supply chain management to minimize the risk of product damage and delays up to tier products. This ygstudy is aimed to determine the level of quality in each tier based on quality parameters and identify the structure of the logistics costs of logistics activity. The method is used convenience sampling through in depth interview about supply chain soybeans. The results showed a dominant logistics costs in material handling activities are 77.73 % and 19.20% of the total transportation logistic costs. Quality of soybeans in tier consumers showed that the water content of 11.4 %, 34.9% protein, size (0.4438 ± 0.0214) 10-4 m2, color L 56.053, a 4.833 and b 19.87 and texture: 96.16 N/mm 3:08. Efficient supply chain strategy is expected to reduce risk the damage to the product. Keywords:  nutrition, quality, soybeans, supply chain

The Impact of Consumer Behavior and Marketing Mix on the Decision to Buy Coffee at Coffee Shops in the Sleman Region During the Covid-19 Pandemic

Coffee consumption in Indonesia has increased significantly with the increase in coffee shops. According to data obtained from the data books in 2020, coffee consumption has increased by nearly 400,000 tons. The increasing number of coffee shops in Indonesia, particularly the Sleman Regency is due to the pandemic and changes in consumer behavior. Therefore, the purpose of this research was to determine the impact of consumer behavior on the purchasing decisions at Coffee Shops based on the personal, social, psychological, and cultural factors as well as the marketing mix and its improvement during the pandemic. In this research, 10 local coffee shops in the Sleman regency were used and consumers between the ages of 17 and 27 years who had purchased coffee drink products and made transactions in the past six months were selected. The respondents comprised 157 people, and the analysis was carried out using two methods: Partial Least Square Structural Equation Modelling (PLS-SEM) and Importance Performance Analysis (IPA). PLS-SEM was used to analyze the relationship between consumer behavior factors and purchasing decisions while the IPA method was used to analyze the most effective marketing mix during the pandemic. According to the result, the factors that influence the decision to purchase coffee are the psychological factors and marketing mix while personal, cultural, and social factors had no significant effect on the coffee purchasing decisions during the pandemic. Consequently, the marketing mix that needs to be focused on is price adjustment on the drink purchased

Proposed Implementation of Life Cycle Assessment (ISO 14040) on Spiced Boneless Milkfish (Chanos chanos) Production

Milkfish (Chanos chanos) is one of the main commodities in Kendal District – Middle Java Province - Indonesia. It is produced for spiced boneless milkfish by some smallmedium enterprises. Level of energy usage, emission release, and environmental impacts caused during the production need to be assessed for improvement in these industries. A common method for assessing energy usage and environmental impacts from industrial activity is Life Cycle Assessment (LCA) or ISO 14040. This study used LCA to assess energy, emission and environmental effect of the life cycle of spiced boneless milkfish production. The research was conducted at three small-medium enterprises in Kendal District namely; UKM Ratu Bandeng, UKM Bandeng Kendal, and UKM Rozal Bandeng. The product life cycle started from purchasing raw and supported materials, boneless processing, spiced boneless processing and storage of finished products. Energy measurement was taken place at all energy used during the production, such as human energy, energy from fuel and gasoline and electricity. The released emissions were measured in CO2, SO2, and NOx. The results depicted that energy needed to produce 1 kilogram of spiced boneless milkfish was 18.456 MJ for UKM Ratu Bandeng; 18.188 MJ UKM Bandeng Kendal and 23.985 MJ for UKM Rozal Bandeng. The emission released was 227.666 g CO2; 0.333 g SO2; 2.713 g NOx in UKM Ratu Bandeng; 607.459 g CO2; 0.513 g SO2; 4.434 g NOx in UKM Bandeng Kendal; and 1132,938 g CO2; 0,941 g SO2; 8.101 g NOx in UKM Rozal Bandeng respectively. Wastewater was produced from the material cleaning process and rest of boiling water, while solids waste were scrap from the materials, such as raw and additive materials, and packaging materials. Recommendations for improvements in these industries were as follow; selection of supplier which was closer to the location of production, use of more efficient production equipment,  improvement of production process design, and build tanks and infiltration basin for waste water disposal.Keywords: Emissions, energy, LCA, spiced boneless milkfish.