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Nemeth, K., M. K Piskula, and M. Takacsova. "Effect of boiling on yellow onion quercetin (glucosides." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S170—S172. http://dx.doi.org/10.17221/10649-cjfs.
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Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological processing of yellow onion bulb. Onion was boiled in water under reflux for 30 min. The cooking was performed at three different onion/water ratios (1/5, 1/10, 1/20; w/w). The resulting soup, boiled onion solids and the control raw onion samples were lyophilised, extracted with ac. methanol and analysed for quercetin and its derivatives (3-β-D-glucoside, 4’-β-D-glucoside, 3,4’-β-D-glucoside) using HPLC-UV. Major flavonoid components identified in yellow onion were quercetin-4’-β-D-glucoside<br />and 3,4’-β-D-glucoside with a decreasing concentration from outer toward inner rings of the raw bulb. These substances were rapidly transferred into cooking water during thirty minutes boiling making the resulting soup a good source of flavonoids. The effect of water amount added on flavonoid concentration was followed.
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Alam, Nur, Rostiati Rostiati, and Muhardi Muhardi. "SIFAT FISIK-KIMIA DAN ORGANOLEPTIK BAWANG GORENG PALU PADA BERBAGAI FREKUENSI PEMAKAIAN MINYAK GORENG." Jurnal Agritech 34, no. 04 (February 10, 2015): 390. http://dx.doi.org/10.22146/agritech.9433.
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The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicatedthree times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions wereobtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.Keywords: Fried onion, physical-chemical and organoleptic properties, frequency of utilization cooking oil. ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap tarafdiulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.Kata kunci: Bawang goreng, sifat fisik-kimia dan organoleptik, frekuensi pemakaian minyak goreng
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Wong, Sam. "Science of cooking: Know your onions." New Scientist 245, no. 3263 (January 2020): 51. http://dx.doi.org/10.1016/s0262-4079(20)30032-4.
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Cavagnaro, P. F., M. M. Sance, and C. R. Galmarini. "Effect of Heating on Onion (Allium cepa L.) Antiplatelet Activity and Pungency Sensory Perception." Food Science and Technology International 13, no. 6 (December 2007): 447–53. http://dx.doi.org/10.1177/1082013207088108.
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Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cooked before consumption. Herein, we examine the effect of heating — using different boiling intensities — on the in vitro antiaggregatory activity (IVAA), the pyruvate concentration and the flavor (pungency) of crushed-onion samples. In general, heating is detrimental for onion AA. Boiling for 3 min has no significant effect on platelet aggregation, as compared to raw onion. Heating for 46 min completely suppresses IVAA, whereas samples boiled for > 20 min have pro-aggregatory effects. Significant differences in AA are found between the blood donors. Pyruvate content is not reduced after 30 min boiling. Pungency ratings decrease with the intensity of the heat treatment. Strong significant positive correlations are found between IVAA and pungency, but not between pyruvate and the former two variables. Our results suggest that: (i) in order to obtain the maximum health benefits onions should be eaten raw or moderately cooked, (ii) extensive heating may result in pro-aggregatory effects, (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures.
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Wisudawaty, Priska. "Prediksi Tingkat Produksi Bawang Goreng menggunakan Metode K-Means dan Fuzzy Inference System." Bulletin of Computer Science Research 4, no. 1 (December 31, 2023): 1–9. http://dx.doi.org/10.47065/bulletincsr.v4i1.297.
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Shallots are a strategic commodity because they are needed for household consumption as well as the food industry. Shallots are usually used as a cooking spice, or as a topping for food dishes called fried onions. Shallots are easily damaged, one way to prevent damage is to process shallots into fried onions. Sales of fried onions fluctuate every month due to consumer demand, therefore in this research a grouping of production levels and predictions of fried onion production was carried out. The methods used in this research are K-Means and Fuzzy Sugeno. From the results of research using the K-Means method, there are 3 clusters of fried onion production levels, namely high, medium and small production levels. High production levels were found in months 4, 5, 9, and 10; moderate production levels in months 1, 2, 3, 6, 7, 8 and 11; while a small production level was found in the 12th month. Based on system testing using the fuzzy Sugeno method, data was generated that could be processed and produce 9 rules to serve as a reference in predicting fried onion production for the following years. Apart from that, based on the results of the Mean Absolute Percent Error calculation, the capability of the model created is good and accurate because it has a value of 14.2%. Fried onion production levels in the 4th and 12th months have more accurate predictions compared to other months
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Kaur, Simranjeet, Raj Bala, Hema Rani, and Rajwant Kaur. "Traditional uses, phytochemistry and pharmacology of allium cepa L." IP International Journal of Comprehensive and Advanced Pharmacology 8, no. 4 (December 15, 2023): 237–44. http://dx.doi.org/10.18231/j.ijcaap.2023.038.
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The common onion (Alliumcepa Linn), one of the earliest cultivated plants in the Liliaceae family, is used as a seasoning and vegetable in cooking around the world. It's an essential element in many parts of Africa. Egypt is the first country to grow abstinent, despite the fact that it is mostly manufactured there. In addition to several minerals, vitamins, and secondary metabolites such as phenolic acids, flavonoids, thiosulfinates, saponins, and phytosterols, it contains sulfur that contains amino acids. In addition to being primarily used as food, onions provide several other health benefits. Widespread pharmacological properties of onions, such as their antibacterial, antidiabetic, anticancer, and antioxidant cardiovascular effects, support their potential application in the treatment of a wide range of illnesses. The purpose of this review is to provide an overview of previous research on the beneficial benefits of this treatment on a number of co-morbidities, such as diabetes, obesity, hypertension, and hyperlipidemia.
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Asmaq, Nur, and Fachrina Wibowo. "THE EFFECT OF CONCENTRATION AND DURATION OF SOAKING ONION EXTRACT OF BATAK (ALLIUM CHINENSE G. DON) ON THE QUALITY OF LAMB MEAT." International Journal of Advanced Research 10, no. 06 (June 30, 2022): 336–40. http://dx.doi.org/10.21474/ijar01/14892.
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This study aims to determine the effect of the concentration of Batak onion extract (A. chinense G. Don) and storage time on the quality, quality and concentration of the best Batak onion extract in lamb. The samples used in this study were Batak onions (A. chinense G. Don) and lamb. This study used an experimental method with a factorial completely randomized design with a 4 x 4 x 2 pattern. Factor A was the concentration of Batak onion extract (BOE), namely A0: without treatment, A1: 10%, A2: 20% and A3: 30%, while factor B is the length of immersion, namely B0: 0 hours, B1: 1 hour, B2: 2 hours and B3: 3 hours. Parameters observed in this study were water content, pH value, cooking loss and total bacterial colonies of lamb. The results obtained in this study showed that the analysis of variance for each variable was very significantly different (P<0.01) so it was continued using the Duncan Multiple Ranges Test (DMRT) further test. Further test results showed a significant interaction (P<0.05) between Batak onion extract and soaking time on the observed parameters. The best values ​​of water content, pH and total colony were in treatment A2B1 with a value of 76.92%, 6.9 and A2B1 6 x 103 CFU/g, while the best cooking loss value was in treatment A3B2 with a value of 48.4%.
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Rodionova, Natalia Sergeevna, Evgeniy Sergeevich Popov, Adriana Birca, and Liviu Gaceо. "THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS." Acta Universitatis Cibiniensis. Series E: Food Technology 17, no. 2 (December 1, 2013): 47–52. http://dx.doi.org/10.2478/aucft-2013-0011.
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Abstract The current development of the catering industry is due to the improvement of the processes of heat cooking of raw materials. One such area is the use of low-temperature hydrothermal cooking food, pre-vacuum-packed in heat-resistant polymer film. In cooking, spread a combination of rice, chicken and vegetable ingredients: onions and carrots, which allows you to get a dish with high consumer properties. During the study, it was determined the amount of moisture needed to reach the desired consistency of the mixture components to increase the yield of finished products, while providing maximum storage periods. The results show that the addition of water in amounts exceeding 3.0% of the total weight of food leads to an increase in the mass fraction of free moisture
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TAMAKI, Masako, Mitsuko UKAI, Masatune MURATA, and Seiichi HOMMA. "Cooking and proceeding quality of onions (Allium cepa) cultivated in Hokkaido." food preservation science 28, no. 6 (2002): 291–98. http://dx.doi.org/10.5891/jafps.28.291.
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Olszowy-Tomczyk, Małgorzata, Sylwia Garbaczewska, and Dorota Wianowska. "Correlation Study of Biological Activity with Quercetin and Phenolics Content in Onion Extracts." Molecules 27, no. 23 (November 23, 2022): 8164. http://dx.doi.org/10.3390/molecules27238164.
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In this study it was shown that the fungistatic and antioxidant activities of onion extracts are related to the type of liquid used as the extractant and the technique of its preparation. A change in the antioxidant properties of white and red onion extracts was demonstrated with the change of the temperature of the pressurized hot water extraction process, which can be easily related to the changes accompanying the process of thermal processing of vegetables and fruits during cooking. Owing to the experimental and mathematical approaches concerning both the main and characteristic components of onions, i.e., quercetin and phenols, respectively, with the biological activity of the extracts, it was possible to demonstrate the significant share of these compounds in the antifungal and antioxidant properties of the extracts. Considering that the research was carried out, inter alia, on onion husks, demonstrating a very high potential of biological properties of this waste material from agricultural production, the research results presented in the paper should encourage the popularization of the use of this so far underestimated raw material for the production of various functional materials.
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Igwegbe, K. C., V. I. Onwukeme, and A. P. Okeke. "Assessment of Organochlorine Pesticide Residue Levels in Fruits and Vegetables Sold in Federal Capital Territory (FCT), Nigeria." Asian Journal of Applied Chemistry Research 15, no. 3 (May 21, 2024): 28–39. http://dx.doi.org/10.9734/ajacr/2024/v15i3289.
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The study evaluated the organochlorine pesticide residue levels in fruits and vegetables sold in Federal Capital Territory, Abuja. Six samples were bought from eleven major markets across the six Area Councils of FCT, Abuja. The samples were mixed to form composite groups of the fruits and vegetables, and prepared using QuEChERS method. It was analysed using Agilent 7890 Gas Chromatography equipped with a micro-cell Electron Capture Detector (μECD). The analysis revealed that the hazard index (HI) for all the fruits and vegetables studied were well below the levels of adverse health effect for chronic exposure except for Onion in children which was 1.2287. The HI for the various fruits and vegetables in children were higher than those for the adult. For example, the HI for Tomato, Green Amaranth Leaves and Pepper all in children were 0.4485, 0.4411 and 0.3981 respectively while the HI for Tomato, Green Amaranth Leaves and Pepper all in adult were 0.1121, 0.1103 and 0.0995 respectively. The calculated cancer risk associated with the consumption of these fruits and vegetable showed values well below the upper bound of 1.0x10-6 except for Aldrin, Dieldrin, Heptachlor, Heptachlor Epoxide. a-BHC, b-BHC, and d-BHC especially in children. From the hazard index and cancer risk analysis, Aldrin and Dieldrin have been implicated as the pesticides of concern since they were present in reasonable concentrations for almost all the samples and age groups studied. The highest potential of cancer risk was found in Onions for children. Also, the total cancer risk implicated Onions (with a value of 1.2x10-4 for adult and 4.7x10-4 for children) and Pepper (with a value of 5.5x10-5 for adult and 2.2x10-4 for children) as the most contaminated foodstuffs with pesticide residues in the studied area. The order of the total cancer risk from the study was Onions > Pepper > Tomato > Green Amaranth Leaves > Fluted Pumpkin Leaves > Okra for both adult and children. In conclusion it was observed that pesticide residues of Endrin, o,p'-DDE and Heptachlor in Onions, Green Amaranth Leaves and Pepper were above the Codex maximum residue level (MRL). Endrin in Onions had 858.0%, o, p'-DDE in Onions had 276.0%, o, p'-DDE in Green Amaranth Leaves had 100.8%, Heptachlor in Pepper had 168.4% and Heptachlor in Onions had 119.2%. Also, the hazard index of chronic exposure and cancer risk of children for Onions requires urgent attention as their values were well above the acceptable limit. Therefore, periodic monitoring of pesticides residues in these fruits and vegetables cannot be over emphasized, but will go a long way to prevent, control and reduce environmental pollution and health risks. Also, taking precautionary measures like proper cooking before consumption of these foodstuffs is advised.
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Setyawan, Bambang Agus, and Mutaqin Akbar. "Detection of fake shallots using website-based haar-like features algorithm." Compiler 10, no. 2 (November 30, 2021): 51. http://dx.doi.org/10.28989/compiler.v10i2.978.
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Shallots is commonly used as essential cooking spices or complement seasoning. The high market demand for this commodity has triggered some people to counterfeit it. They mix the shallots with defective products of onions to get more benefits. It urges to provide a system that can help people to distinguish whether the shallot is original or fake. This research aims to provides an object recognition system for fake shallots utilizing the Haar-Like Feature algorithm. It used the cascade training data set of 59 positive images and 150 negative images with 50 comparison images. The identification process of the shallots was through the haar-cascade process, integrated image, adaptive boosting, cascade classifier, and local binary pattern histogram. This system was made based on the Django website using the python programming language. The test was conducted 30 times on Brebes shallots mixed with Mumbai's mini onions in a single and mixture test method. The test obtained an average percentage of 69.2% for the object recognition of Mumbai's mini onions.
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Mumbi, J., R. Wanjau, and J. Murungi. "Effect of cooking methods on levels of folates and ascorbic acid in cowpea (Vigna unguiculata L. Walp) from Nairobi, Kenya." African Journal of Pure and Applied Sciences 2, no. 1 (January 23, 2021): 53–60. http://dx.doi.org/10.33886/ajpas.v2i1.187.
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Folate (vitamin B9,5-methyltetrahydrofolate) and ascorbic acid (AA) (vitamin C) play a key role in human health and wellbeing. It is greatly established that AA is beneficial in preventing scurvy while folate helps in prevention of neural tube defects and congenital malformations. The main sources of these vitamins are fruits and vegetables especially green leafy vegetables including the African Indigenous Vegetables (AIVs). However, these vegetables are consumed after cooking which leads to loss of the vitamins through oxidation, thermal degradation, and leaching. The study aimed at determining the effect of different cooking methods on the retention of AA and folate in cowpea (Vigna unguiculata L. Walp) as affected by different cooking methods. Folate and AA were determined using high pressure liquid chromatography with ultra UV-visible detection, HPLC-UV after extraction of the vitamins from raw and cooked samples. Analysis of Variance (ANOVA) was used to determine difference in nutrients retention by various cooking methods. Significance was imputed at p<0.05. Raw V. unguiculata ontained 45.516±0.649 mg/100g AA and 91.736±0.586 μg/100g folate. The cooked samples of the vegetable contained folate ranging from 40.713±0.081 to 65.128±0.007 μg/100g and AA ranging from 0.719±0.063 to 24.181±0.051 mg/100g of the edible portion of the vegetable. Cooking the vegetable significantly reduced both folate and AA concentration compared to the raw vegetable samples, p<0.05. Frying raw vegetables with onions and tomatoes was found to retain significant folate and AA than boiling the vegetables, p<0.05. Addition of milk resulted in significant retention of folate and significant loss of AA than boiling, p<0.05. Both lye and sodium bicarbonate significantly reduced folate and AA concentration than boiling, with lye causing significant reduction of both vitamins than sodium bicarbonate p<0.05. It is concluded that cooking reduces folate and AA concentration in cowpea (V. unguiculata L. Walp). Additive such as lye and bicarbonate also reduce the concentration of the vitamins. Cooking cowpea leaves with addition of milk and frying with onion and tomatoes retains more folate than boiling. However, AA is significantly lost in the process than when the vegetable is just boiled.
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Im, Myang Hee, Yong-Seo Park, Kyung-Sik Ham, Seong-Gook Kang, Buk-Gu Heo, Hanna Leontowicz, Maria Leontowicz, Jacek Namiesnik, Kasia Najman, and Shela Gorinstein. "Effects of Cooking on the Bioactivity of Lotus Roots and White Onions." International Journal of Food Properties 15, no. 1 (January 2012): 49–59. http://dx.doi.org/10.1080/10942911003687256.
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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, LAURA E. SHANE, MANUELA OSORIA, ELIZABETH HENRY, YANGJIN JUNG, and JOHN B. LUCHANSKY. "Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver." Journal of Food Protection 82, no. 6 (May 21, 2019): 980–87. http://dx.doi.org/10.4315/0362-028x.jfp-18-423.
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ABSTRACT The effect of heating times and temperatures on inactivation of Salmonella in pâté made from chicken liver was evaluated. Raw chicken liver (ca. 1 kg) was blended in a food processor with two hard-boiled eggs (ca. 100 g total) plus a mixture of sautéed white onions (100 g), salt (5.0 g), black pepper (2.5 g), and butter (112 g). The tempered (ca. 15°C) raw pâté batter was inoculated with a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella, and then ca. 25-g portions were aseptically transferred into sterile 50-mL polypropylene conical tubes. One set of tubes was completely submerged in a thermostatically controlled, circulating water bath set at 74.9°C and cooked to target instantaneous internal temperatures ranging from 60 to 73.9°C. An otherwise similar set of tubes was cooked at 60 to 73.9°C, with holding times of 3 to 30 min, in a water bath set at 1°C above each target endpoint cooking temperature. Regardless of the cooking process, when pâté was cooked to a target instantaneous internal temperature of 60 to 73.9°C, pathogen numbers decreased by ca. 1.9 to ≥6.4 log CFU/g; additional reductions of ca. 0.6 to 1.3 log CFU/g were observed when pâté was cooked to a target instantaneous internal temperature of 60 to 68°C and then held for 3 to 30 min. In related experiments, pâté was prepared as described above, but with inoculated chicken livers (500 g; ca. 5.5 log CFU/g) that were cooked in a frying pan maintained at ca. 140°C for 3 to 8 min with a mixture of sautéed onions, salt, black pepper, and butter and then blended with a hard-boiled egg. Pathogen numbers within liver cooked in a frying pan decreased by ca. 1.0 to 4.9 log CFU/g. Collectively, these findings may be useful for establishing cooking guidelines for pâté and thus for lowering the risk of illness if chicken liver is contaminated with Salmonella and the attendant batter is not handled or cooked properly. HIGHLIGHTS
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Lee, C. T. "‘Guam Super Hot’ Chili Pepper." HortScience 22, no. 6 (December 1987): 1341. http://dx.doi.org/10.21273/hortsci.22.6.1341.
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Abstract ‘Guam Super Hot’ chili pepper (Capsicum frutescens L.) is well-adapted to Guam and Northern Marianas Islands, which possess a tropical climate. It reaches the mature-red harvest stage at about 75 days and can be harvested continually up to 1 year. This cultivar appears to be tolerant to most pests, based on field observation. The major attribute of this cultivar is its exceptionally hot pungent fruit. The fruit, either green, orange, or red in color, are used as a spice in cooking, pickling, and in sauces (1). In Guam, a spicy sauce called “finadene” is prepared with these peppers, onions, soy sauce, and the juice of a lemon or lime. The leaf is also edible and is sometimes cooked with fish.
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Kaneko, Hiroshi, Hirohito Tsuboi, Sayuri Yamamoto, and Toshihiro Konagaya. "Observational Study on Knowledge and Eating Habits with Respect to Low- and High-FODMAP Foods in Medical Checkup Populations in Japan." Nutrients 11, no. 10 (October 13, 2019): 2436. http://dx.doi.org/10.3390/nu11102436.
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Background: There has been an increasing interest in low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diets for irritable bowel syndrome. The aims of the present study were (1) to survey knowledge and eating habits with respect to low- and high-FODMAP foods in a general population, and (2) to analyze the relationship between lower gastrointestinal problems (LGIP, pain and irregular stool habits) and habits/foods for prevention. Methods: The present study was carried out with medical examinees (n = 1024) at a clinic in Japan using self-administrated questionnaires. The subjects were asked whether they knew each FODMAP food, eating habit, and cooking habit. Chi-squared tests were used for analyzing the characteristics of LGIP-related factors. Logistic regression models were utilized to select foods which predict LGIP. Results: Women cooking by themselves and who were younger indicated less LGIP (Chai-square for trend). More than 60% reported that they often ate rice, coffee, eggs, pork, chicken, breads, noodles, and onions, which are solely classified as high-FODMAP foods. LGIP was related to age and self-cooking habits in women. Soybeans had the least significant relationship with LGIP (odds ratio (OR) 0.48, 95% confidence interval (CI) 0.32–0.73), followed by seaweed, shellfish, wheat, cow’s milk, green beans, and cauliflower. In contrast, artificial sweeteners were most significantly related with LGIP (OR 1.54, 95% CI 1.16–2.03), followed by margarine and tomato paste. Conclusions: The associations between FODMAP foods and LGPI appeared to be different from the Western results. Furthermore, some diets related to LGIP are suggested.
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Said, Syarifah Maihani SE MM, Maryam Jamilah, Abdul Malik, Cut Khairani, Kumita Kumita, and Said Ahmad Zaki Yamani. "STRATEGI PEMASARAN DIGITAL PADA USAHA BAWANG GORENG DALAM MENJALANKAN BISNIS DI ERA NEW NORMAL." RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat 5, no. 2 (July 20, 2022): 163–68. http://dx.doi.org/10.51179/pkm.v5i2.1099.
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The implementation of this community service (PKM) is an effort to develop "fried onion" home business in developing its business through digital marketing so that the products can be accessed easily from home. The PKM team proposes to partners the skills to make good quality fried onions in terms of health and marketability and to equip them with knowledge to apply management systems of digital marketing to their business activities, good packaging and legal business permits. An issue that is no less important, which has received less attention from partners is the pollution of environmental cleanliness around the work area. The work area still has a dirt floor, the smoke from burning firewood is naturally discharged into the air (without being treated for emission reductions that endanger health and intelligence), and the ash area of cooking residue is still left untreated, making it difficult for the cleaning process. As well as optimizing the multimedia platform to provide information and answer public complaints. The solution offered by the proposing team in solving partner problems is optimizing the use of the internet in conducting digital marketing and collaborating with online marketing application providers involving many people with digital interactions. It also requires good commitment and collaboration between the government, academia, financial institutions, and information technology companies to increase competitiveness.
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., Ma’dika, Martha Mareyke Sendow, and Jean Fanny Junita Timban. "PROFIL PETANI DALAM MEMANFAATKAN PEKARANGAN DI DESA OTAM (INDUK) KECAMATAN PASSI BARAT KABUPATEN BOLAANG MONGONDOW." AGRI-SOSIOEKONOMI 16, no. 1 (January 8, 2020): 45. http://dx.doi.org/10.35791/agrsosek.16.1.2020.27049.
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This study aims to look at the profile of farmers in utilizing the yard in Otam (Induk) Village, Passi Barat District, Bolaang Mongondow Regency. This research was conducted from September to November 2019. The method of selecting samples was done purposively, namely to farmers who own a plots of land. The data used are primary data and secondary data. Primary data was collected through interviews with 50 respondents, namely farmers owning their plots. Secondary data were obtained from the Otam Village Office. Data analysis in this study uses descriptive analysis in the form of tables and simple calculations. The results showed that the grounds in the village of Otam (Induk) are owned by farmers who mostly have junior high school education. Yard land is used by farmers for various types of plants. Most of the plots are planted Farmers who plant their plots with spice plants for cooking by 40 percent while farmers who plant medicinal plants for treat disease only 16 percent. While farmers who grow vegetables 24%, and those who grow fruits 20% in their yard. Live pharmacy plants, namely: cat's whiskers, bitter, ginger, and ginger. Plants that include a living kitchen in the form of: Galangal, Chinese onions, kulaci (solation), and onion stems. Plants that include vegetables are mustard greens, cabbage, carrots, tomatoes, leilem vegetables and Japanese cucumbers. While the fruit plants include: duku, avocado, langsa, soursop, durian and mango.*eprm*
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Sahara, Tita. "HIPERSEMIOTIKA PADA MITOS TENTANG COVID-19 DI MEDIA SOSIAL FACEBOOK DAN WHATSAPP." WACANA: Jurnal Ilmiah Ilmu Komunikasi 21, no. 1 (June 30, 2022): 87–105. http://dx.doi.org/10.32509/wacana.v21i1.1891.
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In the era of the Covid-19 pandemic, myths emerged in the community through the Internet, especially social media Facebook and Whatsapp. In the midst of increasing cases of Covid-19 transmission, the spread of information related to Covid-19 on the Internet can easily and quickly spread in the community. This has resulted in panic leading to belief in myths related to the prevention and treatment of Covid-19 without seeking further information. For example, myths about the efficacy of onions and garlic, cooking lodeh vegetables in Yogyakarta and making wong-wongan rice as ritual to ward off natural disasters and diseases in Bali. This article examines the excessive content of signs in mythical texts. This study aims to understand the signs of hypersemiotics in the myth txt. The study uses a constructivist paradigm with a qualitative approach and descriptive type and uses hypersemiotic theory. Data were collected by documentation study and interviews. The data were analyzed by Yasraf A. Piliang’s hypersemiotic analysis method. As a result, researchers found hyper-signifier and hyper-code in mythical texts. Also the exixtence, meaning and function of hypersemiotic signs in myth
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Wientjes, Sven, and Clay B. Holroyd. "The successor representation subserves hierarchical abstraction for goal-directed behavior." PLOS Computational Biology 20, no. 2 (February 20, 2024): e1011312. http://dx.doi.org/10.1371/journal.pcbi.1011312.
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Humans have the ability to craft abstract, temporally extended and hierarchically organized plans. For instance, when considering how to make spaghetti for dinner, we typically concern ourselves with useful “subgoals” in the task, such as cutting onions, boiling pasta, and cooking a sauce, rather than particulars such as how many cuts to make to the onion, or exactly which muscles to contract. A core question is how such decomposition of a more abstract task into logical subtasks happens in the first place. Previous research has shown that humans are sensitive to a form of higher-order statistical learning named “community structure”. Community structure is a common feature of abstract tasks characterized by a logical ordering of subtasks. This structure can be captured by a model where humans learn predictions of upcoming events multiple steps into the future, discounting predictions of events further away in time. One such model is the “successor representation”, which has been argued to be useful for hierarchical abstraction. As of yet, no study has convincingly shown that this hierarchical abstraction can be put to use for goal-directed behavior. Here, we investigate whether participants utilize learned community structure to craft hierarchically informed action plans for goal-directed behavior. Participants were asked to search for paintings in a virtual museum, where the paintings were grouped together in “wings” representing community structure in the museum. We find that participants’ choices accord with the hierarchical structure of the museum and that their response times are best predicted by a successor representation. The degree to which the response times reflect the community structure of the museum correlates with several measures of performance, including the ability to craft temporally abstract action plans. These results suggest that successor representation learning subserves hierarchical abstractions relevant for goal-directed behavior.
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Dwi Nurcahyanti, Suhartiningsih, and Muhammad Iqbal Sholeh. "Perkembangan Penyakit Moler (Fusarium Oxysporum F.Sp Cepae) pada Sentra Produksi Bawang Merah di Kabupaten Probolinggo." Berkala Ilmiah Pertanian 6, no. 2 (May 31, 2023): 56. http://dx.doi.org/10.19184/bip.v6i2.35392.
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East Java also has a shallot production center, namely in the Probolinggo area. Generally, residents of the Probolinggo area make a living as farmers. The land cultivated as agricultural land is generally one's own. The area of land owned by farmers is in the range of 0.25 meters to above 1 hectare. The land is generally used to cultivate horticultural crops, especially shallots. This farmer in Probolinggo chose the cultivation of shallot crops because it has high economic value and growing potential. Onion plants are vegetable crops in the form of bulbs with high economic value, because almost every household consumer needs them. This shallot can be used as a seasoning in cooking or as medicine. As a result, the need for shallots has increased so that many farmers cultivate onion crops intensively. Currently, the cultivation of onion plants is experiencing disturbances due to the attack of moler disease caused by the fungus Fusarium oxysporum f.sp. cepae (FoCe). FoCe fungus is a fungus that causes moler disease in onion crops. The disease can affect both the roots and bulbs of onions. Symptoms caused by onion plants are rotting of the roots so that they are easily removed, leaves drooping, twisting, shriveling, and rotting, as well as rotting of the bulbs and there is a white fungus that can cause the onion plant to die. This fungus can be transmitted from one plant to another through the soil.This study was conducted to determine the development of F.oxysporum disease in the onion production center in Probolinggo Regency. This research was conducted in several sub-districts, namely in Pajarakan District, Gending District, and Dringu District. Data collection on the development of moler disease using qualitative data from interviews with onion growers. The data used is in the form of observations of the impact of moler disease which is common to attack onion plants. The variables asked during the interview were the symptoms of moler disease that occurs when attacking onion plants, the factors causing the spread of moler disease in shallots, and the impact of moler disease attacks on onion plants. The data obtained were then analyzed using descriptive to describe the development and characteristics of the pathogen Fusarium oxysporum. The results showed that the development of moler disease in shallot production centers in Probolinggo Regency, especially in Pajarakan District, Gending District, and Dringu District, has a high incidence and severity of the disease. This is caused by internal factors such as the selection of varieties that are less resistant and the presence of external factors such as the tendency of farmers not to spray fungicides on planting. The characteristics of the fungus F. oxysporum observed in PDA media by taking onion samples in three districts, namely pajakan, gending and drigu, have a white color at the beginning of development and subsequently yellow or cream, shaped like cotton and circular.
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Shchutska, Т. О., T. V. Adamchuk, A. E. Podrushnyak, and H. А. Demich. "Heterocyclic aromatic amines as a safety criteriа for meat and fish products." One Health and Nutrition Problems of Ukraine 52, no. 1 (June 24, 2020): 64–69. http://dx.doi.org/10.33273/2663-9726-2020-52-1-64-69.
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Against the background of adverse environmental conditions in Ukraine, experts in the field of medicine, food hygiene note the raising importance of various nutritional factors in increasing the risk of developing cancer. A number of compounds resulting from protein denaturation during the heat treatment of meat and fish products can pose a high risk. Such compounds include heterocyclic aromatic amines (HAA) i.e. substances that, in extremely low concentrations, can carry out mutagenic and carcinogenic effects on the human body. Aim of the Research. To analyse studies from available sources of information about the likelihood and conditions of the formation of chemicals hazardous to human health in foods of animal origin during thermal cooking. Methods and Materials. Review and analysis of scientific publications based on the results of experimental studies of European, American and Japanese scientists. Results and Discussion. Studies have established that in the process of thermal cooking of food products of animal meat, poultry, fish, HAA are formed and accumulate as a result of complex multi-stage chemical reactions with the obligatory participation of amino acids, sugars, creatine and creatinine, which is its cyclic form. The formation of mutagenic HAA is affected by a number of conditions. For example, the accumulation of heterocyclic aromatic amines in fried meat products is most affected by the temperature of the surface of the pan and the outer layer of meat, the duration of frying, the degree of meat chopping, the presence of breading, pickling, the addition of onions to the chopped meat. Conclusions. Taking into account that the diet of more than 40% of the population includes products containing HAA, the development and justification of safety criteria for meat and fish products concerning the content of heterocyclic aromatic amines as well as the development of ways to prevent their formation form an urgent problem. The following tasks must be solved as priorities: – to develop and standardize methods for the determination of HAA in various types of food products; – to conduct studies of the content of HAA in meat and fish products and in culinary products; – to study the influence of various methods of thermal cooking on the accumulation of HAA in finished products made from meat and fish; – to study the effect of the raw materials used and production technologies on the accumulation of HAA in food products; – to optimize the formulae of meat and fish products and their production technologies in order to minimize the number of HAA formed in the finished product; – to justify the acceptable levels of HAA in food products and to develop safety criteria for meat and fish products concerning the content of HAA on the basis of clinical and laboratory studies. Key Words: heterocyclic aromatic amines (HAA), meat products, fish products, thermal cooking, safety.
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Rahman, A., and Ardhiyan Saputra. "Profit Analysis of Garlic Seed Farming in Jangkat Subdistrict Merangin Regency." International Journal of Horticulture, Agriculture and Food science 6, no. 4 (2022): 41–47. http://dx.doi.org/10.22161/ijhaf.6.4.4.
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Garlic is an important commodity controlling inflation besides chilies, shallots, and CPO or cooking oil. In the last ten years, the import condition of horticultural products, especially garlic, has tended to increase by up to 95 percent. This study aims to examine whether the development of a garlic farming within the framework of national garlic self-sufficiency in Jangkat Subdistrict, Merangin Regency, is feasible, especially from a financial and social aspect, so that it can become a recommendation material for the sustainability of garlic development in the research area. The research was conducted on 150 respondents. The results showed that from the short-term financial aspect, the R / C value is less than 1, as well as in the medium term, the NPV value is minus and the IRR is smaller than the social interest rate with B/C less than one so that the garlic seed breeding business in the research area is not feasible. From the physical condition, the appearance of onions is smaller and dirty causing marketing problems. most of the respondents did not understand the cultivation of garlic, the varieties of garlic planted in the study area were still less uniform and presumably not suitable with local agro-climatic conditions. So, Garlic self-sufficiency can only be realized if in a potential area such as this research area, a variety trial has been carried out to select the most suitable variety so that the maximum results.
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Eteng, Ofem, Violet A. Nelson, Eteng O. Effiom, and Esua O. Udosen. "EFFECT OF INSTANT NOODLES COOKED/PREPARED WITH NATURAL SPICE AND SEASONING ON SOME BIOCHEMICAL PARAMETERS IN RAT." FUDMA JOURNAL OF SCIENCES 6, no. 6 (January 1, 2023): 1–6. http://dx.doi.org/10.33003/fjs-2022-0606-1139.
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A high Population today relies on instant noodles for their breakfast, lunch and dinner. This study sort to evaluate the effect of instant noodles formulated with Natural spice and that prepared with noodle seasoning on some biochemical parameters. Fifty four (54) Wistar rats were divided into 9 different groups of 6 rats each, Group 1 was control group served with rat pellet and tap water, while groups 2 to 9 served as the treatment groups and were fed differently prepared instant noodles and rat pellet. All the biochemical parameters were analyzed using standard methods. There were no significant difference (P>0.05) in all lipid parameters in groups fed with instant noodles prepared with noodle seasoning compared with the control and the group with Natural spice. Also, in both Total and direct bilirubin the groups fed with instant noodles prepared with noodle seasoning both 80 % and 50 % indicated no significant increases (P< 0.05). The activities of AST, ALT, and ALP rats in groups fed with instant noodles prepared with noodle seasoning increased significantly (p< 0.05) (23.00±1.97) , (31.96±2.09 ) when compared to groups that consumed instant noodles cooked with Natural spice ( 40g crayfish and 30g of onions) compared with the normal control group respectively. This confirmed the hepatotoxic effect of instant noodles cooked with the noodle seasoning that shows a negative impact on the activities of liver enzymes but cooking with Natural spice seems to ameliorate the effect of free radicals deposited on the spices.
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Priyanti, Esteria, Ira Handayani, and Maheswari Nabila Sahda. "Sensory Acceptance and Nutritional Content of Pumpkin (Cucurbita moschata) and Chayote (Sechium edule) Schotel." TEKNOBUGA: Jurnal Teknologi Busana dan Boga 11, no. 1 (July 2, 2023): 8–14. http://dx.doi.org/10.15294/teknobuga.v11i1.38162.
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The purpose of this study was 1) to determine the sensory acceptance of Schotel pumpkin and chayote, 2) to know the nutritional content of the most preferred Schotel pumpkin and chayote; and 3) to determine the material composition of the most preferred Schotel. The method applied was the experimental method. The formulas used in this study were product 1 (using 25g pumpkin and 175g chayote), product 2 (using 100g pumpkin and 100g chayote), and product 3 (using 175g pumpkin and 25g chayote). The hedonic test involved 25 untrained panellists. Statistical analysis utilized the Kruskall-Wallis nonparametric and Mann-Whitney follow-up tests at the 95% confidence level (α=0.05). This study's results indicated that the Schotel product using 100g of pumpkin and 100g of chayote was the most preferred and well-accepted product by consumers. Schotel products using 100g of pumpkin and 100g of chayote could meet the energy need by 8%, protein by 17%, fat by 17%, and carbohydrates by 3% per serving. The ingredients composition of the best Schotel product consisted of ingredients A, B, and C. Ingredients A consisted of 350 ml of liquid milk, 100g pumpkin, 100g chayote, 125g ground beef, 100g carrots, 40g onions, 15g garlic, 3 tbsp flour, 1 tsp salt, ½ tsp ground pepper, ½ tsp ground nutmeg, 2 tbsp cooking oil. Ingredients B consisted of 25g of grated cheese and 3 eggs. Ingredients C consisted of 75g of grated cheese.
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Arwin, Arwin, Sutrisno Sutrisno, and Nurfitriani Nurfitriani. "Dampak Kenaikan Harga Bahan Bakar Minyak Terhadap Elastisitas Permintaan Sembako di Pasar Segiri Kota Samarinda." Journal of Business and Economics Research (JBE) 4, no. 1 (February 28, 2023): 109–14. http://dx.doi.org/10.47065/jbe.v4i1.3012.
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The increase in fuel prices was influenced by external factors, namely the increase in world oil prices as a result conflict between Ukraine and Russia. The increase in the price of fuel oil (BBM) will certainly cause panic for the community because it will have an impact on increasing prices for businesses such as the clothing sector, food and so on. The increase in fuel prices in Indonesia is seen as capable of influencing purchasing power declining society. The increase in the price of basic foodstuffs will affect consumer response make purchasing decisions at the Segiri Market, Samarinda City. The purpose of this research is to find out. the impact of the increase in fuel prices on the elasticity of demand for groceries at Segiri Market, Samarinda City. This research is a descriptive qualitative research and the nature of this research is a field research. Data collected in research This is primary data by conducting observations and interviews. The data collected is then calculated and interpreted to draw conclusions. The increase in the price of BM fuel has no impact on the elasticity of demand for groceries at Segeri Market, Samarinda City. The provisions are Rice, Cooking oil, sugar, salt, milk, eggs, beef, vegetables, onions (perfectly inelastic or ED = 0). Chicken and chili (in elastic or ED <1). The consumers of Segiri Market, Samarinda City are still willing buy goods according to needs even though there is an increase in fuel prices because basic food is a necessity essential for daily needs.
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Hämäläinen, Eila. "Delicious mincemeat sauce and studying fried onion with an FTIR spectrometer." Lumat: International Journal of Math, Science and Technology Education 1, no. 2 (May 30, 2013): 197–208. http://dx.doi.org/10.31129/lumat.v1i2.1115.
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My students at the upper secondary school chemistry course have prepared mincemeat sauce and sweet potato mash as a study project for two consecutive years. Half of the students prepared the dish using traditional methods and the other half using molecular gastronomy. At the end of the class we tasted the dishes prepared with different methods and compared them against each other. During cooking, we studied how onion’s large carbohydrates break down to smaller sweet sugars when heated on a low temperature. This sweetening can also be tasted because small molecule carbohydrates are water-soluble and fit in the mouth taste receptors. A sample was taken off the pan once every five minutes and extracted to water. IR spectra were run from the onion-water extract and the received spectra were compared to library sources and references. The aim was not to conduct a thorough analysis of the components formed during cooking, instead the spectra were analysed for indications on whether or not the amount of sugar (sweetness) increases as a function of cooking time. The performed work indicated with sufficient accuracy that sucrose was formed during cooking up to 35 minutes of cooking time, after which the product started to show possible signs of caramelisation and Maillard reaction, and the amount of sugars dropped. The method requires further development in order to find out the ratio of sucrose and glucose formed during heating as compared to their concentration in a raw onion. Preparing (heating) the samples and extracting the sample still require further development in order to present the formation of sugar during heating unambiguously.
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Ayu Prameswari, Destia, Dela Retno Maryuni, Saffarina Dini Astari, Salsabila Permata Sari, and Desiana Nuriza Putri. "RED ONION (Allium ascalonicum) PEEL EXTRACT AS A NATURAL SOURCE OF ANTIOXIDANTS TO ENHANCE THE OXIDATION STABILITY OF REFINED BLEACHED DEODORIZED PALM OIL (RBDPO)." Jurnal Teknologi Pertanian 23, no. 1 (April 1, 2022): 35–48. http://dx.doi.org/10.21776/ub.jtp.2022.023.01.4.
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The repeated use of cooking oil can trigger chemical reactions that cause the cooking oil to be unstable to heat. Red onion peel may be an antioxidant because it contains flavonoid compounds, polyphenols, saponins, and alkaloids that scavenge free radicals. This study aims to prove the use of natural antioxidant concentrations of onion peel. This study used a completely randomized design (CRD) consisting of 5 treatments of onion peel extract, namely 3% (P1), 6% (P2), 9% (P3) 12% (P4), without treatment (P-), and the addition of 0,1% BHT (P+) with consecutive times. The ability of antioxidant of onion peel extract is known to be able to maintain the stability of cooking oil compared to an antioxidant synthetic BHT. Peroxide in extract oil 9% (6.65 meq/kg), Total Oxidation in extract oil 9% (15.92 meq/kg), P-anisidine in extract oil 3% and 9% (3.54 meq/kg) /kg and 3.92 meq/kg) and the iodine value of the extract oil 3%, and 9% (21.41 mg iodine/g and 20.81 mg iodine/g). It was found that natural antioxidants of onion peel extract showed better primary oxidation inhibition ability than synthetic antioxidants BHT and among the five types of antioxidant concentrations, antioxidants from onion peel extract 9% showed the best oxidation inhibition ability. So that it can be obtained that the addition of onion peel extract is used as a natural antioxidant to maintain the stability of the oil against heat
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Rahmayanti, Baiq Fitri, Yudin Citriadin, Sulistiyana Sulistiyana, Azlan Kamari, and Ali Al-Mokaram. "Physicochemical Properties Of Used Cooking Oil Purified Using Shallot (Allium Cepa L.) Pell Adsorbent." Journal of Science and Science Education 2, no. 2 (October 31, 2021): 84–90. http://dx.doi.org/10.29303/jossed.v2i2.920.
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Damage to used cooking oil is caused by hydrolysis and oxidation processes, these reactions are formed due to the use of oil many times. In terms of physical damage occurred in the smell and color (brown oil, cloudy to blackish), chemical changes in the form of acid numbers and peroxide numbers are quite high. This study aims to determine (1) there is an effect of variations in the mass of the onion peel adsorbent on the physical properties of used cooking oil; (2) there is an effect of mass variation of onion peel adsorbent on the physical properties of used cooking oil; and (3) physicochemical properties of used cooking oil purified according to SNI 3741:2013. The research method uses an experimental research type with a quantitative approach. The study design used a completely randomized design (CRD). The data analysis technique used One Way ANOVA. The test parameters include odor test, color test, acid number test and peroxide number test. The adsorption temperature was constant at 70°C for 30 minutes, the mass variations of the onion peel adsorbent were 0 g (without onion skin), 5 g, 10 g, 15 g, and 20 g in 100 ml of used cooking oil. The results of the study of physical properties (smell and color), variations of 5 gr, 10 gr 15 gr and 20 gr produced "normal" odors, while variations of 10 gr, 15 gr and 20 gr color produced "normal". Furthermore, the chemical properties showed a decrease in the acid number after the purification process, the largest variation in the decrease in the acid number was in the 20 gr treatment as much as 74.56%, the largest decrease in the peroxide value in the 20 gr treatment as much as 90.63%.
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Rinaldi de Alvarenga, José Fernando, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, and Rosa Maria Lamuela-Raventós. "Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique." Molecules 24, no. 8 (April 19, 2019): 1555. http://dx.doi.org/10.3390/molecules24081555.
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Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.
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Lisiecka, Katarzyna, and Agnieszka Wójtowicz. "The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition." Agricultural Engineering 23, no. 2 (June 1, 2019): 15–23. http://dx.doi.org/10.1515/agriceng-2019-0012.
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AbstractThe aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.
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IOKU, Kana, Yuka AOYAMA, Ayaka TOKUNO, Junji TERAO, Nobuji NAKATANI, and Yoko TAKEI. "Various Cooking Methods and the Flavonoid Content in Onion." Journal of Nutritional Science and Vitaminology 47, no. 1 (2001): 78–83. http://dx.doi.org/10.3177/jnsv.47.78.
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Pradita, Andi Ijriyuna, Kasifah Kasifah, Amanda Patappari Firmansyah, and Nurson Petta Pudji. "PERTUMBUHAN TANAMAN JAHE MERAH (Zingiber officinale var. Rubrum) PADA BERBAGAI KONSENTRASI EKSTRAK BAWANG MERAH (Allium cepa L.)." AGrotekMAS Jurnal Indonesia: Jurnal Ilmu Peranian 3, no. 1 (May 24, 2022): 74–85. http://dx.doi.org/10.33096/agrotekmas.v3i1.203.
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Red ginger (Zingiber officinale var. Rubrum) is one of the ginger varieties that known as a spice plant, which has many benefits and efficacy both as a cooking spice and as a raw material in the health, pharmaceutical and industrial fields. The growth of red ginger is relatively slow. For increasing the growth of the ginger, it will need the natural growth hormone from onion extract. The study was conducted using a randomized block design with 2 factors. The first factor is onion extract with 5 levels consist of control, onion extract 10%, 20%, 30% and 40%. The second factor is the soaking time that is 3 hours and 6 hours. The results showed that onion extract had an effect on the growth of red ginger. Onion extract with concentrations between 20% to 30% gave an effect on the growth of red ginger plants. Adding the onion extract with concentration of 30% with a soaking time of 3 hours resulted in the highest red ginger rhizome compared to other treatments
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Siregar, Mardiyah, Gustami Harahap, and Mitra Musika Lubis. "Faktor-Faktor yang Mempengaruhi Penerimaan Buruh Pengupas Bawang Merah (Allium cepa L.) (Studi Kasus: Pasar Sambu, Kecamatan Medan Kota)." AGRISAINS: Jurnal Ilmiah Magister Agribisnis 4, no. 1 (June 15, 2022): 13–23. http://dx.doi.org/10.31289/agrisains.v4i1.1197.
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Shallots are one of the horticultural commodities that are included in the spice vegetables which are used as a complement to cooking spices to add flavor and enjoyment to cooking. Becoming an onion peeler is an alternative job for some housewives around the sambu market. This study aims to determine the factors that influence the job acceptance of onion peeler workers at Sambu Market, Medan Kota District. This research was determined purposively that is determined intentionally. In this study, the number of samples used was 45 shallot peeler workers in Pasar Sambu, Medan District, Pasar Sambu City. The results of the study of the factors that influence the acceptance of shallot peeler workers are working hours and work wages. The variable score of working hours and higher wages has a significant effect on increasing the acceptance of onion peeler workers at Sambu Market, Medan City District. Judging from the acceptance value of shallot peeler workers at Sambu Market, Medan City District, this average income per month reaches Rp. 1,411,111. It can be said that shallot peeler workers have low acceptance. The magnitude of the effect of work experience, working hours, and work wages on the acceptance of shallot peeler workers at Sambu Market, Medan City District, which was measured using R2 was 0.763. This means that the independent variables in this model are able to explain the dependent variable of 76.3%.
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TAKENAKA, Makiko, Kazuko NANAYAMA, Isamu OHNUKI, Masanobu UDAGAWA, Eisuke SANADA, and Seiichiro ISOBE. "Cooking Loss of Major Onion Antioxidants and the Comparison of Onion Soups Prepared in Different Ways." Food Science and Technology Research 10, no. 4 (2004): 405–9. http://dx.doi.org/10.3136/fstr.10.405.
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Nurlina, Nila. "PPTTG PENERAPAN MESIN PENGUPAS BAWANG MERAH DI DESA SUMBERJO KECAMATAN GONDANG KABUPATEN NGANJUK." Jurnal Abdimas Gorontalo (JAG) 2, no. 2 (November 29, 2019): 101–6. http://dx.doi.org/10.30869/jag.v2i2.398.
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Red onion is one of the featured product in Nganjuk. Red onion are a spice that most be present in every food. Red onion is a superior product of Sumberjo Village, Gondang District, Nganjuk Regency because of its fertile agricultural land, and red onion are the main cooking spices of Indonesian people. Sumberjo village has five farmer groups, three of which are partners in the PPTTG, namely Sumber Rejeki, Sumber Makmur, and Tunas Tani farmer groups. This creative farmer group is tasked with setting an example and protecting the farmers of Sumberjo Village so that they can continue to increase their income and manage their agricultural products. The problems faced by the farmer groups are the absence of final product innovations in the context of anticipating a plummeting selling price and poor yield of red onion, low knowledge and skills of the farmer groups in the application of appropriate technology. In this public service program it produces an onion processing machine, one of which is discussed in this paper is the onion peeler machine. The capacity of the machine is 5 kg with a stripping time of 5 minutes. In addition to being given machinery, the farmer group was also given a workshop on business management, machine maintenance, and operational assistance for operating the machine..
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Ismanto, A., D. Arsanto, and Suhardi Suhardi. "Pengaruh Penambahan Ekstrak Bawang Tiwai (Eleutherine americana Merr) pada Komposisi Kimia, Kualitas Fisik, Organoleptik dan Vitamin C Nugget Ayam Arab (Gallus turcicus)." Sains Peternakan 12, no. 1 (February 6, 2017): 31. http://dx.doi.org/10.20961/sainspet.12.1.31-38.
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This research was conducted to know the effect of different concentrations addition of Tiwai onion extract (Eleutherine americana Merr) on chemical composition, physical, organoleptical quality, and Vitamin C content of nugget from Gallus turcicus meat. There were four treatments in this experiment, 1) without Tiwai onion extract (TOE), 2) level of 5 % TOE, 3) level of 10 % TOE, 4) level of 15 % TOE. The variable were observed of chemical composition (water, fat, and ash content), physical quality (pH and cooking loss) and sensoric quality (colour, taste, tenderness, texture and acceptability). Chemical composition and physical quality were analysed by ANOVA, when the different between means were tested by Least Significant Difference Test. Sensory characterictic quality were analysed by hedonic test of Kruskal and Wallis. Result showed that the addition of TOE up to 15 % affected significantly on water, fat, ash and vitamin C content (P<0.05). Addition of TOE was also affected significantly (P<0.05) onpH, cooking loss and all organoleptical quality except acceptability. Result showed that the addition of TOE up to 15 % increasing water, fat, ash and vitamin C content. Addition of TOE up to 15% decreasing physical quality (pH and cooking loss). Organoleptical quality taste, flavor, texture and tenderness increased but colour was decrease compare to control. Nugget by addition EBT up to 15 % still acceptable for panelis.<p>Key words: nugget, Eleutherine americana Merr extract, chemical composition, physical quality, organoleptical quality, vitamin C content</p>
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Ismanto, A., D. Arsanto, and Suhardi Suhardi. "Pengaruh Penambahan Ekstrak Bawang Tiwai (Eleutherine americana Merr) pada Komposisi Kimia, Kualitas Fisik, Organoleptik dan Vitamin C Nugget Ayam Arab (Gallus turcicus)." Sains Peternakan 12, no. 1 (February 6, 2017): 31. http://dx.doi.org/10.20961/sainspet.v12i1.4776.
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This research was conducted to know the effect of different concentrations addition of Tiwai onion extract (Eleutherine americana Merr) on chemical composition, physical, organoleptical quality, and Vitamin C content of nugget from Gallus turcicus meat. There were four treatments in this experiment, 1) without Tiwai onion extract (TOE), 2) level of 5 % TOE, 3) level of 10 % TOE, 4) level of 15 % TOE. The variable were observed of chemical composition (water, fat, and ash content), physical quality (pH and cooking loss) and sensoric quality (colour, taste, tenderness, texture and acceptability). Chemical composition and physical quality were analysed by ANOVA, when the different between means were tested by Least Significant Difference Test. Sensory characterictic quality were analysed by hedonic test of Kruskal and Wallis. Result showed that the addition of TOE up to 15 % affected significantly on water, fat, ash and vitamin C content (P<0.05). Addition of TOE was also affected significantly (P<0.05) onpH, cooking loss and all organoleptical quality except acceptability. Result showed that the addition of TOE up to 15 % increasing water, fat, ash and vitamin C content. Addition of TOE up to 15% decreasing physical quality (pH and cooking loss). Organoleptical quality taste, flavor, texture and tenderness increased but colour was decrease compare to control. Nugget by addition EBT up to 15 % still acceptable for panelis.<p>Key words: nugget, Eleutherine americana Merr extract, chemical composition, physical quality, organoleptical quality, vitamin C content</p>
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Maryanti, Adelina, and Fitri Wulandari. "Production and Organoleptic Test of Onion Peel Eco enzyme." Jurnal Biologi Tropis 23, no. 2 (April 4, 2023): 311–18. http://dx.doi.org/10.29303/jbt.v23i2.4708.
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Eco enzyme is a fermented organic waste liquid that can be used as a cleaning agent, natural fertilizer and effective pesticide. The organic waste, including vegetable residues and fruit pulp, can be processed into eco enzymes. Household activities are one source of organic waste by leftover cooking spices such as onion peels. Peoples don’t know the utilizing and treatment of organic waste such as onion peels. It has many usefullness. Onion peel is high in antioxidants and bioactive substances such as flavonoids and quarcetinwhich is very good for immune system maintenance. Furthermore, it contains allicin substances which have antimicrobial activity as antibacterial and antifungal agents. Onion peel can be used as a natural pesticide and fertilizer. Onion peels utilities can be processedby produceeco enzymes. This research aims to learn how to produce eco enzymes using onion peel as a source of household organic waste and how its organoleptic characteristics. The kind of study carried out is an investigation of the study's formulation are sugar: onion peel: water (1:3:10). The method used in this research is qualitative within the characteristic organoleptic test.The result of this research through mixing all the ingredients and three monts of fermentation to produce eco enzyme. The organoleptic characteristics of onion peel eco enzyme were sour of aroma, dark brown liquid and 98% of volume
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Michalak-Majewska, Monika, Urszula Złotek, Urszula Szymanowska, Dominik Szwajgier, Piotr Stanikowski, Małgorzata Matysek, and Aldona Sobota. "Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin." Applied Sciences 10, no. 22 (November 18, 2020): 8164. http://dx.doi.org/10.3390/app10228164.
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In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the addition of various concentrations of onion skin powder on the antioxidant and anti-inflammatory properties associated with changes in the quercetin content in uncooked and cooked pastas. The total contents of phenolic acids, quercetin, and antioxidant activity were determined. The anti-inflammatory activity was demonstrated by inhibitory effects on lipoxygenase (LOX) in vitro activity. Dry onion skin is the source of quercetin in analyzed pastas. The concentrations of these compounds gradually and significantly increased with increases in the vegetable component in fortified pastas. Additionally, a positive correlation between the content of phenolic compounds and antioxidant activity of pastas fortified with onion skin powder was noted. The process of cooking caused enhancement in the antioxidant and anti-inflammatory potential. These qualities of pastas resulted from the presence of dry onion skin with high pro-health activities. Fortification of pasta with onion skin powder could be a starting point to benefit onion industrial by-products and produce new healthy food products.
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Murtadlo, Muhammad Aliyul, Dimas Wahyu Wibowo, Syaiful Rokhman, Reffan Pandu Amirulloh, Septian Caesar Floresko, and Syahdanny Alhamda. "Perancangan Sistem Monitoring Suhu Ruangan Fermentasi Bawang Hitam Berbasis Mikrokontroler." Edu Komputika Journal 6, no. 2 (December 31, 2019): 68–74. http://dx.doi.org/10.15294/edukomputika.v6i2.36151.
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Garlic includes a very beneficial plant in processing, both to serve as a spice of cooking or medicine. Garlic can also be processed by fermentation that will produce the Black onion. The fermentation process to produce black onion involves the temperature and humidity in which the consistency must be thoroughly controlled. With the above problem can be done by design of fermentation tool to produce black onion by utilizing information technology. In this tool system control is done by a Wemos D1 R2 microcontroller that has an input in the form of a DHT11 sensor, this sensor will detect the temperature and humidity that are in the fermentation tool. From the results of temperature information and humidity will be displayed in the Mobile application. The Monitoring tool also includes a WiFi module to transmit data on the temperature and humidity conditions of the mobile application.
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Riadh, Dellysa Naomi, Swandari Paramita, and Yadi. "Application of Dayak Onion (Eleutherine bulbosa Urb.) as a Preservative for Animal Protein: Chicken Meat." International Journal of Multidisciplinary: Applied Business and Education Research 5, no. 2 (February 21, 2024): 375–82. http://dx.doi.org/10.11594/ijmaber.05.02.01.
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The adoption of chicken meat as the primary protein source remains limited in Indonesia due to restrictions on its shelf life. Marinating chicken meat with Dayak onion, known for its antibacterial and antioxidant characteristics, can prolong the meat's shelf life. This research evaluates the efficacy of Dayak onion as a natural preservative for animal protein, specifically chicken meat. The study used a qualitative experimental design featuring both control and treatment groups. The experiment involved testing the pH value and cooking loss value of chicken meat that has been marinated with Dayak onion powder (treatment) and chicken meat that had not been marinated (control). The process of data analysis commenced with the application of the Saphiro-Wilk Test to ascertain the nature of the distribution. If the distribution is found to be normal, the subsequent step involves conducting the Independent-T test. Conversely, if the distribution is determined to be non-normal, the Mann-Whitney Test is employed instead. The research findings indicated that Dayak onion has a notable effect on maintaining the pH level of chicken flesh after 9 hours, as opposed to untreated chicken meat (p0.05). The overall findings demonstrate the capacity of Dayak onion as an organic preservative for chicken meat.
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Naqash, S., H. R. Naik, S. Z. Hussain, H. A. Makroo, and B. N. Dar. "Effect of thermal treatment on physicochemical, phytochemical, and microbiological characteristics of brown Spanish onion paste." Quality Assurance and Safety of Crops & Foods 13, no. 4 (November 11, 2021): 1–12. http://dx.doi.org/10.15586/qas.v13i4.959.
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Onion paste is a commercially used processed product that reduces cooking time. Industrial processing of onion paste involves various treatments that affect the overall nutritional profile of the final product. In this study, effect of various thermal treatment conditions was evaluated, with temperature and time ranging between 70 and 90°C for 8 to 22 min, respectively. Changes in quercetin, pyruvic acid, and quality characteristics of fresh onion paste were investigated. A negative linear trend was observed in quercetin, pyruvic acid, viscosity, ascorbic acid, and total plate count, with an increase in temperature and time. An interactive and combined effect of time and temperature showed a positive linear relationship with color difference. For all the quality parameters investigated in this study, thermal treatment at 87°C for 15 min was found to be optimum for development of shelf-stable onion paste. Quercetin and pyruvic acid content were found to be 2.587±0.03 g kg–1 and 0.086±0.004 µmol kg–1, respectively. Optimum conditions depicted better retention of principal compounds as compared to the other experimental conditions and exhibited safer quality product as compared to the untreated sample.
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Гулин, Александр Владимирович, Вера Александровна Мачулкина, and Ольга Петровна Кигашпаева. "Functional product - eggplant caviar with muscat pumpkin and sweet pepper." Food processing industry, no. 10 (September 27, 2022): 62–66. http://dx.doi.org/10.52653/ppi.2022.10.10.014.
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Целью работы было создание нового функционального продукта «Икра баклажанная с тыквой мускатной и перцем сладким», определение основного химического состава в плодах сортов используемых культур для дальнейшего их отбора и применения в приготовлении консервов. Исследования проводили на сортах, созданных селекционерами Всероссийского НИИ орошаемого овощеводства и бахчеводства. По каждой культуре изучали по пять сортов. В результате проведенной работы были отобраны следующие сорта: баклажаны - сорт Алмазный, тыква - сорт Капелька, перец сладкий - сорт Классика и томаты - сорт Рычанский. Эти сорта характеризовались высоким содержанием сухих веществ, что является важным в приготовлении консервов «Икра из баклажанов». При изучении баклажанов было выявлено, что независимо от сорта наиболее пригодными для приготовления икры были плоды возрастом от 10 до 20 дней с момента завязи. Такие плоды имели более высокое содержание сухих веществ, аскорбиновой кислоты и характеризовались низким содержанием нитратов. Основная ценность плодов тыквы, в частности сорта Капелька, - это высокое содержание сухого вещества (20,13 %), аскорбиновая кислота была в пределах 40,56 мг% и каротин 6,89 %. Другой важный компонент в приготовлении икры - перец сладкий. Из пяти изучаемых сортов был отобран сорт Классика. Содержание аскорбиновой кислоты было выше, чем у других сортов, на 23,04-78,68 мг%. Соотношение продукции было следующим: 40 % баклажанов технической степени зрелости, 30 % тыквы мускатной биологической степени зрелости, 10 % томатов биологической степени зрелости, 10 % перца сладкого биологической степени зрелости и по 5 % моркови и лука репчатого. Методика приготовления икры общепринятая. Таким образом, икра из баклажанов, обогащенная аскорбиновой кислотой и каротином за счет добавления плодов тыквы мускатной и перца сладкого, придали готовому продукту более изысканный вкус и приятный аромат. Теперь баклажанная икра является продуктом функционального назначения и, как мы считаем, будет пользоваться спросом разных групп населения. The aim of the work was to create a new functional product «eggplant caviar with butternut squash and sweet pepper», to determine the basic chemical composition in the fruits of the varieties of crops used for their further selection and use in the preparation of canned food. The research was carried out on varieties created by breeders of the All-Russian Research Institute of Irrigated Vegetable Growing and Melon Growing. Five varieties were studied for each culture. As a result of the work carried out, the following varieties were selected: eggplants - the Diamond variety, pumpkins - the Droplet variety, sweet pepper - the Classic variety and tomatoes - the Rychansky variety. These varieties were characterized by a high dry matter content, which is important in the preparation of canned Eggplant caviar. When studying eggplants, it was revealed that, regardless of the variety, fruits aged from 10 to 20 days from the moment of ovary were the most suitable for caviar preparation. Such fruits had a higher content of solids, ascorbic acid and were characterized by a low content of nitrates. The main value of pumpkin fruits, in particular, the Droplet variety, is a high dry matter (20.13 %), ascorbic acid was in the range of 40.56 mg% and carotene 6.89 %. Another important component in the preparation of caviar is sweet pepper. The Classic variety was selected from the five studied varieties. The content of ascorbic acid was higher than that of other varieties by 23.04-78.68 mg%. The product ratio was as follows: 40 % eggplant of technical maturity, 30% nutmeg pumpkin of biological maturity, 10 % tomatoes of biological maturity, 10 % sweet pepper of biological maturity and 5 % carrots and onions. The method of cooking caviar is generally accepted. Thus, eggplant caviar, enriched with ascorbic acid and carotene due to the addition of nutmeg pumpkin and sweet pepper, gave the finished product a more refined taste and pleasant aroma. It is a functional product and, as we believe, will be in demand by different groups of the population.
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Ari Wahyuni, Nina, Ahmadi Susilo, and Nugrahini Susantinah Wishnujati. "Community Empowerment in Onion Waste Management Programs to Create A Circular Economy." IJEBD (International Journal of Entrepreneurship and Business Development) 5, no. 6 (November 30, 2022): 1047–55. http://dx.doi.org/10.29138/ijebd.v5i6.2011.
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Purpose: The purpose of this study is to get an overview of the application of circular economy to the community empowerment process carried out by PT Paiton Energy’s CSR in the Sumber Rejeki farmer group in managing low-quality onion waste as raw material for instant seasoning.
Design/methodology/approach: The type of research is descriptive qualitative with a case study approach in the Sumber Rejeki farmer group, Pondok Kelor Village, Paiton District, Probolinggo Regency. Data were obtained through in-depth interviews, participatory observations and documentation. The subject of the study was a member of a fortune-source farmer group consisting of 10 people.
Findings: The results of community empowerment activities have implemented a circular economy, farmer groups have been skilled in utilizing low-quality onion waste into ready-to-eat cooking seasonings and into processed products typical of the village and producing an economic value of Rp. 8,488,000.00 per harvest period. Thus efforts to save low-quality onion waste provide benefits in increasing the income of onion farmer groups.
Research limitations/implications: Subjects in the study were limited to onion farmers who were members of the source farmer group and members who processed onion waste.
Practical implications: This revenue will not be generated if the group does not carry out sewage treatment.
Originality/value: The Sumber Rejeki Farmer Group is the first farmer group to process Onion waste and get a community empowerment program with a circular economy approach.
Paper type: A case study
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Lombard, Kevin A., Ellen Peffley, Leslie Thompson, Emmanuel Geoffriau, and Jay Morris. "Quantification of Quercetin in Onion (Allium Cepa) after Domestic Processing." HortScience 35, no. 4 (July 2000): 567E—567d. http://dx.doi.org/10.21273/hortsci.35.4.567e.
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The flavonol quercetin has been reported as having many health benefits, including a reduction in the risk of developing cardiovascular disease, stroke, and some types of cancer. The overall content of quercetin in onion was examined in four yellow varieties (`Rio Rita', `RNX 10968', `Predator', and `Tamara') and one red variety purchased at a local grocery store. Each bulb was quartered, with one quarter saved as a control and the other three quarters subjected to three cooking treatments that simulated common domestic processing methods of preparing onion. The treatments included sautéing in sunflower oil for 5 minutes at 93 °C, baking for 15 min. at 176 °C, and boiling for 5 minutes in distilled water. Samples were frozen in liquid nitrogen, ground to a fine powder, blended with 80% EtOH, and filtered for quercetin extraction. The filtrate was then analyzed with a spectrophotometer (uv 374 nm). Quercetin concentrations were obtained in mg quercetin/kg fresh weight of tissue by regressing spectrophotometer readings onto a standard curve. Significant differences between varieties were found when examining fresh samples alone with the red variety containing the highest content of quercetin. Results of cooking showed that sautéing produced an overall 27% gain in quercetin concentration (significantly higher than the fresh control), baking produced an overall 4% gain in concentration (insignificant from the fresh control), while boiling produced an overall 18% loss in quercetin concentration (significantly lower than the fresh control).
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Markova, Ekaterina О., and Michael Yu Dyakov. "Determination of nitrates in fresh vegetables and their processed products." Izvestiya of Saratov University. Chemistry. Biology. Ecology 23, no. 2 (June 21, 2023): 128–37. http://dx.doi.org/10.18500/1816-9775-2023-23-2-128-137.
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The number of nitro compounds of the anthropogenic origin in the general nitrogen cycle is steadily increasing, which leads to an increase in nitrates in products and increases the nitrate-nitrite load on the human body. The aim of the study was to determine the amount of nitrates in raw vegetables and their processed products. Vegetables with high (beetroot, cilantro, radish, green onion), medium (zucchini, carrot, cucumber) and low nitrate content (potato, tomato, onion) have been selected as the objects of the study. For the qualitative determination of nitrates the reactions with diphenylamine have been carried out. For quantitative determination, the ionometric determination of the pH-meterionomer Ecotest 2000 has been carried out using an ion-selective electrode ECOM-NO3. In the course of the study, it has been found out that the vegetables entering the Magnit retail chain do not exceed the MPC in terms of nitrate content, with the exception of the radish and zucchini. When cooking in a microwave oven the amount of nitrates increases dramatically. When cooking vegetables «until ready», the amount of nitrates in vegetables decreases, but their amount in broths increases. With prolonged heat treatment the amount of nitrates increases both in vegetables and in the broth. When freezing and defrosting vegetables in a closed container, a decrease in nitrates is observed, and when defrosting in an open container, the level of nitrates increases sharply. Thus it is recommended not to use a microwave oven during the cooking process. During boiling first drain the water, then pour in new one and boil until ready. Ready-made vegetables should not be left in the broth due to the reverse adsorption of ions. Vegetables should be defrosted in a closed container.
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Islam, Md Rafiqul, Masud Prince, Syed Mohammad Lokman, Lolo Wal Marzan, and Shahidul Alam. "Misconception of consumers and retailers regarding fungal spoilage of onion and prevalence of fungi in rotten onion." Bioresearch Communications 8, no. 1 (December 26, 2021): 1068–76. http://dx.doi.org/10.3329/brc.v8i1.57046.
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Onion is an inevitable part of our food habits. Fungal infection is one of the major reasons of onion spoilage which not only cause economic losses but also may cause public health threat through mycoses and mycotoxicoses. A total 15 onion samples from different places in Chattagram, Bangladesh were collected to assess the fungal contaminants.Onion consumers along with retailers were interviewed to evaluate their awareness about fungal food spoilage and associated health risk. Three different fungal species were identified and isolated by analysing their macroscopic and microscopic features. These isolates were Aspergillus niger, Aspergillus flavus, and Penicillium spp. A. niger was the most prevalent and found in 14 samples out of 15. Biochemical characterization of the isolated fungi was also done to assess their ability to produce extracellular enzymes and amylase, protease, and cellulase activities were observed. Survey data showed that only around 20% of the interviewees had some idea about fungal contamination, while nearly about 80% of them believed that washing, sunburn and cooking can make the food safe. Bioresearch Commu. 8(1): 1068-1076, 2022 (January)
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Ibrohim, Ibrohim, M. Jaenal Arifin, Fazar Nuruzma, Yulita Isyara Rahmawawi, and Syifa Ayyasi. "OPTIMALISASI PENGELOLAAN UMKM KERIPIK BAWANG KELURAHAN PULO AMPEL MELALUI PROGRAM KULIAH KERJA MAHASISWA." Jurnal Ilmiah Pengabdian Kepada Masyarakat 1, no. 3 (August 30, 2022): 173–76. http://dx.doi.org/10.55883/jipam.v1i3.31.
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Onion chips are a snack and crunchy texture made from wheat flour base, with the addition of garlic, celery leaves and flavorings. The efforts made after discovering the weaknesses in the development of MSMEs in Pulo Ampel sub-district are providing explanations about product marketing, more attractive packaging, adding flavor variants and maintaining product quality with a target so that wider marketing reaches all levels of society as well as increasing the selling value of products. SWOT analysis is one of the methods used to evaluate strengths, weaknesses, Opportunities and Threats in a Business speculation. From SWOT Analysis to increase the potential and development of onion chip makers in Pulo Ampel Village The steps that must be taken by the makers and the Village government are: 1. Selling and marketing onion chips through online media. 2. The production of onion chips is carried out when there is a cooking from the Buyer. Through this community service activity, it aims to provide assistance to MSME actors, one of which is from the aspects of marketing, product packaging and is an effort that can be developed and can be done to encourage the improvement of MSMEs and drive the economy in Pulo Ampel district