ANALISIS POTENSI DAN TANTANGAN PEMBANGUNAN KAWASAN INDUSTRI HALAL DI KABUPATEN BANGKALAN

The revival of the halal industry in Indonesia has great potential in developing halal industrial areas. In Madura itself, especially in Bangkalan Regency, there is enormous potential for developing halal industrial areas because the majority of the population in Bangkalan Regency is Muslim. Meanwhile, the halal industrial area in Bangkalan Regency is still not optimal. The government, through the Ministry of Industry (Kemenperin), is helping to encourage the development of the sharia economy in the country through the development of halal industrial products and services to meet the domestic and export markets. The government or the community are still not taking advantage of the halal industry and demographics to improve the community's economy. The aim of this research is to determine the potential for developing a halal industrial area in Bangkalan Regency and determine the challenges in developing a halal industrial area in Bangkalan Regency. This research was conducted in three places (Industry Department, LPH Halal Center, and UMKM Service) in the halal industrial area sector in Bangkalan Regency. This research uses descriptive qualitative methods. The data collection techniques used were observation, interviews and documentation. The data obtained was then analyzed using data reduction analysis. Then present the data and draw conclusions to find out the potential and challenges in developing halal industrial areas which will be carried out in several halal industrial area sectors in Bangkalan Regency to improve the economy and find out the factors in halal industrial development

ANALISIS POTENSI DAN TANTANGAN PEMBANGUNAN KAWASAN INDUSTRI HALAL DI KABUPATEN BANGKALAN

The revival of the halal industry in Indonesia has great potential in developing halal industrial areas. In Madura itself, especially in Bangkalan Regency, there is enormous potential for developing halal industrial areas because the majority of the population in Bangkalan Regency is Muslim. Meanwhile, the halal industrial area in Bangkalan Regency is still not optimal. The government, through the Ministry of Industry (Kemenperin), is helping to encourage the development of the sharia economy in the country through the development of halal industrial products and services to meet the domestic and export markets. The government or the community are still not taking advantage of the halal industry and demographics to improve the community's economy. The aim of this research is to determine the potential for developing a halal industrial area in Bangkalan Regency and determine the challenges in developing a halal industrial area in Bangkalan Regency. This research was conducted in three places (Industry Department, LPH Halal Center, and UMKM Service) in the halal industrial area sector in Bangkalan Regency. This research uses descriptive qualitative methods. The data collection techniques used were observation, interviews and documentation. The data obtained was then analyzed using data reduction analysis. Then present the data and draw conclusions to find out the potential and challenges in developing halal industrial areas which will be carried out in several halal industrial area sectors in Bangkalan Regency to improve the economy and find out the factors in halal industrial development

THE ROLE OF VIDEO CALLS AS FACILITATORS IN PAI STUDENT THESIS SESSIONS

Video calls are the best way to be an easy facilitator in conducting thesis trials. The purpose of this study is to describe the role of video calls as a facilitator in a thesis trial. This research is a qualitative descriptive study. Technical data collection using interviews, documentation, and observation. Data were analyzed using reduction, presentation, and conclusion techniques. The subjects of this study were students of Islamic Religious Education (PAI). This research is located at the Faculty of Tarbiyah and Teacher Training IAIN Salatiga. The results of this study indicate that video calls provide a role as a facilitator in providing services and replace the role of offline thesis hearings. This research implies that during the pandemic, the thesis trial can still be done online using video calls so that the academic calendar can still run

The economic and social weight of small scale agriculture. Evidence from the Rural Income Generating Activities survey data.

In current economic reality, there seems to be a clear need to recognize, characterize and place small scale agriculture in a setup which accounts for novel trends in the modes of doing business in the global economy and with respect to the changing role of agriculture along development transition. Providing that ground it will make it possible to design and promote appropriate policy strategies that will best accommodate small scale farmers’ needs and exploit their potential for agricultural development. The present paper employs a multi country household survey database developed from ESA-FAO, and a series of ad hoc land thresholds to categorize rural households as small or large scale farmers and identify some of their key characteristics as well as their economic weight in the rural as well as the national economy.Small scale agriculture, household survey data, developing countries, International Development, Production Economics, Q12,

The Role of Public Administration in Crises Management: A Case Study of the State of Kuwait

State of Kuwait is located on the Arabian Gulf in a region wounded by conflicts, rebellions and political instability. In June 2015 a terrorist attack by a suicide bomber detonated in a mosque in Kuwait City. This brutal act left twenty-seven people dead, and 227 wounded (Hubbard 2015). The Islamic State of Iraq and the Levant (ISIL) claimed to be the perpetrator of the attack. This article applies new insights in the study of crises and crisis management to the case of the Imam Ja'far as-Sadiq Mosque Bombing terrorist attack. Such new insights include the notion of crisis as process, the politicization of crises, the increasing importance of the media, and the revision of some concepts of crisis management. The article pays specific attention to the role of public officials and public agencies. It explores the contributions they made in the immediate response to the crisis. Keywords: Kuwait; crisis management; media; police; leadershi

Production and Storage Stability of High Concentrated Micellar Casein and its Effect on the Functional Properties of Process Cheese Products

Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for 16 sec and kept at ≤4°C until the following day. The skim milk was heated to 50°C using a plate heat exchanger and microfiltered (MF) with graded permeability (GP) ceramic MF membrane system (0.1μm) in a continuous feed-and-bleed mode (flux of 71.43 L/m2 per hour) using a 3× concentration factor (CF). Subsequently, the retentate of the first stage was diluted 2× with soft-water (2 kg of water: 1kg of retentate) and again MF at 50°C using a 3× CF. The retentate of the second stage was then cooled to 4°C and stored overnight. The following day, the retentate was heated to 63°C and MF in recirculationmode (retentate recirculated to system balance tank) until total solid (TS) was approximately 22% (wt/wt). Consequently, the MF system temperature was increased to 74°C and MF continued until permeate flux reached less than 3 L/m2 per hour. The HCMC was then divided into three aliquots of approximately 10 kg each. The first portion was a control, while 1% sodium chloride added to the second portion (T1) and 1% sodium chloride + 1% sodium citrate was added to the third portion (T2). Treated HCMC retentates were transferred at 74°C to sterilized vials and stored at 4°C to study the storage stability every 30 d. This trial was repeated three times using separate lots of skim milk. The HC-MC at d = 0 (immediately after manufacturing) contained average 25.41% TS, 21.65% true protein (TP), 0.09% nonprotein nitrogen (NPN), and 0.55% noncasein nitrogen (NCN). No difference (P \u3e 0.05) was detected in the composition of control, T1, and T2 HC-MC during the 60 d of storage at 4°C. However, the NCN content increased significantly (P \u3c 0.05) from 0.55 to 0.76%, 0.55 to 0.82% and 0.55 to 0.94% in control, T1, and T2, respectively, during the 60 d of storage at 4°C. Mean aerobic bacterial count in control, T1, and T2 at 0 d was 2.6, 2.5 and 2.8 log cfu/mL, respectively, and increased significantly (P \u3c 0.05) to 4.3, 4.06 and 5.3 log cfu/mL, respectively, after 60 d storage at 4°C. Coliform, yeast, and mold were not detected during the 60 d of storage. This study determined that HC-MC with \u3e 25%TS and \u3e 95% casein as % of TP can be manufactured using ceramic MF membranes and could be stored up to 60 d at 4°C with no significant changes in the composition. The second objective of this study was to utilize the high concentrated micellar casein (HC-MC) as an ingredient in making PCP and examine the effect of its storage on the functionality of PCP. The functionality of PCP was measured by determining the cooked apparent viscosity by using the rapid visco analyzer (RVA), hardness by using texture profile analysis (TPA), and melting temperature by using dynamic stress rheometer (DSR). Three treatments of HC-MC (Control= HC-MC; T1= HC-MC + 1% sodium chloride; T2= HC-MC+ 1% sodium chloride and 1% sodium citrate) were examined for the shelf-life at 0, 30, and 60 d. A 300 gm batch of each formula was prepared by mixing all ingredients (aged Cheddar cheese, HC-MC, water, unsalted Butter, deproteinized whey, sodium phosphate dibasic, salt, and sodium citrate) in a kitechenaid at room temperature for 30 min to get a homogenous paste. A 25gm sample of the paste was then weighed in a canister and tempered at 38°C for 15min. The PCP canisters were cooked in the RVA for 4 min at 90°C. The stirring speed was 1000 rpm for the first 2 min and 160 rpm for the last 2 min. Once the PCP was cooked, it was filled in molds and kept to the next day for further analysis. This trial was repeated three times using three separate batches of HC-MC at 0, 30, and 60 d of storage. Significant differences (P\u3c 0.05) were detected between treatments in the pH and moisture content of PCP. Also, the functionality of PCP was affected (P0.05) was found in the functionality of PCP during the shelf-life of HC-MC at 0, 30, and 60 d. Overall, the addition of sodium chloride and sodium citrate to HC-MC during the shelf-life improved the melt characteristics of PCP

Opposite direction multiple-phase clocking in adjacent CCD shift registers

Parallelled charge transfer channels have multiple-phase-clocked gate electrodes overspanning them in one of a number of arrangements conditioning the transfer of charge packets in opposing directions in adjacent charge transfer channels. Three-phase, four-phase, five-phase and six-phase clocking arrangements constructed in three layers of polysilicon embody the invention

Manufacture of Ingredients for Use in Clean Label Process Cheese Products

Micellar casein concentrate (MCC) is a high protein ingredient that can be used in several applications, such as manufacture of acid curd and process cheese products (PCP). Acid curd is one of the casein (CN) products, which can be obtained by precipitating the CN at a pH of 4.6 (isoelectric point) using starter cultures or direct acids. Acid curd has low mineral and calcium content due to the solubility of colloidal calcium phosphate at the isoelectric point in the whey. Acid curd and MCC can be utilized in manufacture of clean label PCP formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk: NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts: ES, color, and flavors) and then heating the mixture with continuous agitation to produce a homogeneous product with an extended shelf-life. If acid curd is mixed with MCC, it may be possible to create a partially deaggregated casein network without the use of ES. The ratio of acid curd to MCC will have an impact on the level of deaggregation and the pH of the final PCP. We hypothesize that a ratio of 2 parts of protein from acid curd and 1 part of protein from MCC will create a partially deaggregated casein network similar to a typical process cheese that utilizes ES. The objectives of the first study were to determine the optimum protein content (3, 6, and 9% protein) in MCC to produce acid curd and to manufacture PCP using a combination of acid curd cheese and MCC that would provide the desired improvement in the emulsification capacity of caseins without the use of ES. To produce acid curd, MCC was acidified using lactic acid to get a pH of 4.6. In the experimental formulation, the acid curd was blended with MCC to have a 2:1 ratio of protein from acid curd relative to MCC. The PCP was manufactured by blending all ingredients in a kitchenaid to produce a homogeneous paste. A 25 g sample of the paste was cooked in a rapid visco analyzer (RVA) for 3 min at 95°C at 1000 rpm stirring speed during the first 2 min and 160 rpm for the last min. The cooked PCP was then transferred into molds and refrigerated until further analysis. This trial was repeated three times using different batches of acid curd. MCC with 9% protein resulted in acid curd with more adjusted yield. The end apparent viscosity (402.0-483.0 cP), hardness (354.0-384.0 g), melting temperature (48.0-51.0°C), and melting diameter (30.0-31.4 mm) of PCP made from different batches of acid curd showed were slightly different from the characteristics to typical process cheese produced with conventional ingredients and ES (576.6 cP end apparent viscosity, 119.0 g hardness, 59.8°C melting temperature, and 41.2 mm melting diameter) due to the differences in pH of final PCP (5.8 in ES PCP compared to 5.4 in no ES PCP). We concluded that acid curd can be produced from MCC with different protein content. Also, we found that PCP can be made with no ES when the formulation utilizes a 2:1 ratio of acid curd relative to MCC (on a protein basis). The objectives of the second study were to develop a process to produce acid curd from MCC using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would provide the required emulsification ability to the caseins without the use of ES. The formulations were targeted to produce IMC with 18.0% protein, 49.0% moisture, 20.0% fat, and 1.5% salt. In the IMC formulation (FR-2:1), the acid curd was blended with MCC so that the formula contained a 2:1 ratio of protein from acid curd relative to MCC. Additional dairy and nondairy ingredients (milk permeate, vegetable oil, and salt) were also utilized in the formulations. Another IMC formulation was made using conventional ingredients and ES as a control. The IMC was prepared by mixing all ingredients in a kitchen aid to produce a homogeneous paste. A 20 g of the mixture was cooked in the RVA for 3 min at 95°C with a 1000 rpm stirring speed during the first 2 min and 160 rpm during the last min. The cooked IMC was then transferred into molds and refrigerated until further analysis. This trial was repeated 3 times using 3 different batches of acid curd. The end apparent viscosity of IMC was approximately 5711.0 cP for control and 7500.0 cP for FR-2:1, while the hardness was 301.0 g for control and 95.0 g for FR-2:1. The melt temperature was 55.5 and 50.0°C, melt diameter was 29.4 and 31.6 mm), melt area was 679.6 and 783.1 mm2, and stretchability was 12.5 and 12.3 cm of control and FR-2:1 IMC, respectively. The melt and stretch characteristics of IMC made from FR-2:1 were similar compared to control IMC. We conclude that IMC can be made with no ES when the formulation utilizes a 2:1 ratio of protein from acid curd relative to MCC. The objectives of the third study were to produce MCC using MF membranes and develop a process to produce a novel culture-based acid curd powder ingredient. Skim milk was pasteurized at 76°C for 16 sec and then microfiltered (MF) in 3 MF stages using graded permeability (GP) ceramic membranes. The skim milk was MF in a 3 stages process at 50°C with a 3× concentration factor (CF) and diafiltration (DF) to get MCC with \u3e9% true protein (TP) and \u3e13% total solids (TS). Part of the MCC was dried to produce MCC powder. The rest of the MCC was used to produce acid curd. The MCC was fortified with milk permeate as a source of lactose and inoculated with 0.5% starter cultures at 43°C to get the pH of 4.6 in 10-14 h. The curd was subsequently cut, drained, washed, and pressed. The curd was then milled and dried at 70-75°C outlet temperature for 3-4 h. The dried curd was then milled to produce acid curd powder. The skim milk, MF permeate, liquid MCC, modified MCC, acid curd, acid whey, MCC powder, and acid curd powder were compositionally analyzed. This trial was repeated 3 times using 3 different batches of skim milk. The skim milk had approximately 0.7, 3.4, 0.3, 0.9, 0.6, 9.0, and 4.4% ash, total protein (TPr), nonprotein nitrogen (NPN), noncasein nitrogen (NCN), serum protein (SP), TS, and lactose, respectively. The fortified MCC had 1.4% ash, 10.9% TPr, 0.2% NPN, 1.4% NCN, 1.2% SP, 17.4% TS, and 4.2% lactose. The curd prior drying showed approximately 1.0, 36.4, 0.7, 1.3, 0.6, 40.4, and 0.80% for ash, TPr, NPN, NCN, SP, TS, and lactose, respectively. The acid curd powder had approximately 2.0% ash, 86.9% TPr, 2.2% NPN, 2.3% NCN, 0.08% SP, 96.4% TS, and 1.4% lactose. The acid curd prior drying and acid curd powder were successfully produced from MCC. Future studies will be performed to utilize the acid curd and MCC powders at different ratios in process cheese products formulations and examine the functional properties of the cheese. The objective of the fourth study was to produce PCP without ES using different ratios of protein from novel cultured micellar casein concentrate ingredient (cMCC) and MCC powders. Three PCP treatments were formulated with 3 different ratios of cMCC: MCC including 2.0:1.0, 1.9:1.1, and 1.8:1.2 on a protein basis. The composition of PCP was targeted to 19.0% protein, 45.0% moisture, 30.0% fat, and 2.4% salt. This trial was repeated 3 times using different batches of cMCC and MCC powders. All PCP were evaluated for their final functional properties. No significant differences (P\u3e0.05) were detected in the composition of PCP made with different ratios of cMCC and MCC except for the pH. It was expected to increase slightly with elevating the MCC amount in the PCP formulations. The end apparent viscosity was significantly higher (P0.05) within the formulations. However, the melting temperature showed significant differences (

Method of making a semiconductor device

There is disclosed herein a method of making a device made up of at least two separate parts each of which is formed of a patterned array with the parts being mounted one on the other, with the patterned arrays of the parts being aligned, such as a CCD imager having a color filter thereon. The two parts are made on separate substrates with a first alignment key being formed on each substrate. The first alignment keys are formed by photolithography using the same mask to form the first alignment keys on each substrate. The various features of each of the parts are then formed on each substrate with each feature being formed by a photolithographic step using a mask which is aligned to a first alignment key so as to align all the features. A second alignment key is formed on each substrate and is positioned on each substrate in the same relationship with a first alignment key. The second alignment keys are of a material and construction so as to be visible when radiation of a desired wavelength is directed through the substrates. A part formed on one of the substrates is placed over a part formed on the other substrate. Radiation is directed through the substrates and the second alignment keys are aligned so as to align the patterned array of the two parts