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Journal articles on the topic 'Crackers'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

ISIK, Fatma, and Sinem TURK ASLAN. "CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF GLUTEN-FREE POTATO CRACKERS SUPPLEMENTED WITH COWPEA, FABA BEAN AND MUNG BEAN FLOURS." Latin American Applied Research - An international journal 54, no. 1 (2024): 11–20. http://dx.doi.org/10.52292/j.laar.2024.1045.

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In this study, some characteristics of gluten-free potato crackers substituded with cowpea, faba bean and mung bean flours were determined. The crackers containing the legume flours had significantly higher (p<0.05) fat, protein, insoluble and total dietary fiber, and essential amino acids (EAA) than the control cracker (C) produced with potato flour and starch. The cracker containing faba bean flour (FC) had the highest P, K, Ca, and Zn contents. C recorded the highest L*, cracker containing cowpea flour (CC) recorded the highest a* and FC recorded the highest b* values. C had a higher har

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Arul, Ramli, Budi Setiawan, and Siti Asmaul Mustaniroh. "Analisis Kelayakan Usaha dan Nilai Tambah Kerupuk Cumi." Jurnal Keuangan dan Bisnis 16, no. 2 (2019): 32. http://dx.doi.org/10.32524/jkb.v17i1.494.

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One attempt to create a processed product of fishery products in the form of finished goods which main raw material are fishery products is by processing it into crackers. Crackers are generally made from tapioca flour as a source of starch with the addition of spices and water which have a low nutrient content. Addition of nutritional crackers can be done by adding fish meat. While on the other hand, the type of fish as the main raw material for making fish crackers greatly influences the color, texture and taste of fish crackers. As in the case with squid crackers which have distinctive tast

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Rachmawati, Dyna, Adriana Anteng Anggorowati, Andrew Joewono, Anita Maya Sutedja, and Farida Lianawati Darsono. "PENYUSUNAN RENCANA BISNIS DAN UPAYA DIVERSIFIKASI PRODUK PADA USAHA MIKRO KERUPUK SUSMI SITUBONDO." Jurnal Abdi Insani 10, no. 4 (2023): 2025–35. http://dx.doi.org/10.29303/abdiinsani.v10i4.1025.

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Susmi Cracker Micro Business is located in the village of Curah Cottok, Kapongan District, Situbondo Regency, East Java. This micro business has been running its business since 2017. The main products produced are onion crackers, meatball crackers, and vegetable crackers. The crackers sold are still raw, packaged in plastic with a size of 1 kilogram. Susmi Crackers have succeeded in increasing their production volume, because of the technology supported from the Electrical Engineering Team of Widya Mandala Catholic Surabaya University (WMCSU). It impacts on the increase of the sales volume. Su

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Winarni, Ambar, and Dwiani Listya Kartika. "Analisis Sensitivitas dalam Optimalisasi Produksi UD Mekar Sari Karang Klesem Menggunakan Program Linier dengan Metode Simpleks Diperbaiki." JOSTECH Journal of Science and Technology 4, no. 1 (2024): 63–76. http://dx.doi.org/10.15548/jostech.v4i1.8231.

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The research aimed to optimize the production of crackers in order to achieve maximum profit at the UD Mekar Sari Karangklesem factory by applying the simplex method. This research used a descriptive quantitative research approach and literature study methods to support the preparation of this research. The data used is secondary data which includes the amount of each raw material needed, the purchase price of each raw material, the selling price of each type of cracker and the yield of each type of cracker produced. UD Mekar Sari is a cracker factory that produces gendar crackers, soto cracke

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5

Adetia Riski Wardana, Agus Mukhtar, and Aan Burhanuddin. "Analisis Persebaran Panas Pada Mesin Oven Pengering Kerupuk Dengan Burner Sederhana Berbasis Computational Fluid Dynamics." Journal of Applied Mechanical Engineering and Renewable Energy 4, no. 2 (2024): 15–24. https://doi.org/10.52158/jamere.v4i2.821.

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The main problems in drying crackers are non-uniform drying and drying that still uses solar energy. During the rainy season, the process of drying crackers cannot be done quickly or takes a long time, thereby reducing the amount of cracker production in cracker MSMEs. Therefore, the solution that can be used is to use simple technology, a cracker drying oven machine, which can help the productivity of cracker small businesses in the drying process when the rainy season arrives. This research aims to determine the heat distribution in the cracker drying oven box using Computational Fluid Dynam

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6

Saputra, Maulana Ari Eka, and Handy Febri Satoto. "UPAYA PENINGKATAN PRODUKTIVITAS UMKM PEMBUATAN KERUPUK BU TUTIK MENGGUNAKAN METODE OBJECTIVE MATRIX (OMAX)." J-ENSITEC 10, no. 02 (2024): 1022–29. http://dx.doi.org/10.31949/jensitec.v10i02.9248.

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Abstract Bu Tutik's cracker-making MSME is one of the cracker-making businesses located in Sidoarjo. This MSME is a business that operates in the manufacture of crackers. The crackers produced are like samiler crackers and puli crackers. This MSME is capable of producing up to 150 kg per month, where the production process still uses manual and simple methods. None of the processes in this MSME use machines for the production process. Productivity measurement is carried out using the OMAX (Objective Matrix) method. Next, analysis is carried out using the FTA (Fault Tree Analysis) method to obt

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7

Indriani, Meriska, Filli Pratama, and Hermanto Hermanto. "Analisis Lama Penyimpanan Kemplang Ikan Palembang yang Diproses dengan Panas dari Gelombang Mikro dan yang Digoreng." Jurnal FishtecH 8, no. 2 (2019): 72–78. http://dx.doi.org/10.36706/fishtech.v8i2.10008.

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Palembang fish crackers have a thick characteristic with a strong fishy aroma. Puffing of the thick fish cracker requires particular technique, for example the deep-frying techniques should use two different heating temperatures to obtain good quality of crackers. Another alternative method is to use heat from microwaves. One of the disadvantages of crackers that are processed with heat from the microwave is the easiness of the crackers lose its crispness. This study aimed to analyze the shelf-life of fish crackers puffed by microwave heat and deep-frying technique in some types of packaging.

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8

Tanius, Billy, Heru Pramudia, and Iwan Surjawan. "Innovation Of Adding Green Mustard To Rice Crackers." Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management 7, no. 2 (2024): 75–84. https://doi.org/10.46837/journey.v7i2.223.

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Crackers are a type of dry food that contains quite high starch, made from tapioca flour as a base ingredient. Different spices are added to produce different types of crackers. Crackers can also be innovated by using other ingredient substitutions that aim to add and have functional value, one of which is the addition of green mustard. This research aims to utilize green mustard into an innovative rice cracker product. This is caused by the lack of rice cracker products with vegetables as processed products. This study uses a quantitative approach. Specifically, this research was carried out

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9

Asfar, Andi Hasryningsih, Edwin Gunadi, Lisa Reftiana, Annisa Utami, and Sadam Adriansyah. "PENDAMPINGAN MODIFIKASI KEMASAN DAN RASA PADA KERUPUK IKAN PAYUS DI DESA PONTANG SERANG." Jurnal Ilmiah Pengabdian Kepada Masyarakat 2, no. 1 (2022): 9–15. http://dx.doi.org/10.55883/jipam.v2i1.34.

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Pontang is one of the areas in Serang Regency, Banten Province. One of the distinctive features of Pontang is the Payus fish cracker. Payus fish crackers are crackers made from payus fish. The reason for the insignificant sale of Payus Fish Crackers is that the packaging of Payus Fish Crackers is still simple and the taste is one variant. The research was conducted using direct interviews and literature studies with business owners of payus fish crackers.Based on the results of the existing analysis, it is necessary to develop Payus fish cracker products to update labels, flavors, packaging th

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Prayitno, Heru, and Anief Fauzan Rozi. "Sistem Pendukung Keputusan Rekomendasi Supplier Bahan Baku Kerupuk Rambak Tapioka Terbaik Menggunakan Metode Evaluation Based On Distance From Average Solution (EDAS)." Jurnal Sains dan Teknologi (JSIT) 3, no. 1 (2023): 193–97. http://dx.doi.org/10.47233/jsit.v3i1.581.

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Kerupuk (Crackers ) are one of the specialties of the Indonesian people and are well-known by all social classes, from the lower to the upper middle classes. Most Indonesians consume crackers because they are delicious and can be consumed with any meal. This resulted in the proliferation of cracker manufacturers in Indonesia, not only producing a single type of cracker but also a variety of crackers whose flavor and ingredients were adapted to the palate of the Indonesian people. Crackers made from leather or Rambak crackers are well-known among the general population. Rambak crackers are not

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11

Fatonah, Siti, Syifa Nabilah, and Ahmad Ridwan. "PENDAMPINGAN PEMAHAMAN KEKUATAN, PELUANG DAN PENDAPATAN PADA USAHA KERUPUK MARTABAK DI KATULISAN KASEMEN KOTA SERANG." Jurnal Ilmiah Pengabdian Kepada Masyarakat 2, no. 1 (2022): 16–20. http://dx.doi.org/10.55883/jipam.v2i1.35.

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The purpose of this study was to determine the strength of the martabak cracker product, to determine the opportunities possessed by the martabak cracker, and the last is to determine the net income obtained from daily and monthly sales of martabak crackers in the Katulisan Kasemen area of Serang City. This research method uses qualitative research methods with a descriptive approach. The data collection techniques used observation, interview and documentation techniques. The analysis used is a SWOT analysis in formulating a strategy for a product where with this analysis it can be seen to t

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12

Khasanah, Chalizah Nur, and Purnama Nuraini. "Fuzzy Inferensi System pada Produksi Kerupuk Lipat." KESATRIA: Jurnal Penerapan Sistem Informasi (Komputer & Manajemen) 1, no. 1 (2020): 26–30. http://dx.doi.org/10.30645/kesatria.v1i1.13.

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Crackers are one of the favorite foods of Indonesian people which are made from flour mixture mixed with flavoring ingredients. UD.Eman is one of the factories that produces folding crackers. The instability of cracker orders which are sometimes high and sometimes low makes UD. Eman difficult in determining the amount of cracker production. These problems can be solved by using the Fuzzy Tsukamoto method by using 3 fuzzy variables, namely demand [x] where, inventory [y], production [z]. From the results of research conducted can produce clarity for the production of crackers per day. If the de

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13

Santoso, Dery Iman, M. Fachri Farriyansyah, Rofiki Makki, Ach Syamsul Hadi, Saiful Rijal, and Alvieri Putra Bahrtizal. "HASIL STUDI KELAYAKAN BISNIS PRODUK KERUPUK SERIUS SITUBONDO." Jurnal Mahasiswa Entrepreneurship (JME) 2, no. 12 (2023): 2693. http://dx.doi.org/10.36841/jme.v2i12.3915.

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Kerupuk "Serius" is a factory for frying raw crackers into ready-to-eat crackers made from fish, located in Bataan Hamlet, Kilensari Village, Panarukan District, Situbondo Regency.This "Serius" cracker factory uses fish as the basic ingredient which makes the taste of the crackers different from other crackers in Situbondo Regency. This will increase the attraction of the people of Situbondo to try new things because these crackers are classified as a new product which has been around for more than a year. one year.This type of research is qualitative research using phenomenology as a method a

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14

van Eck, Arianne, Anouk van Stratum, Dimitra Achlada, et al. "Cracker shape modifies ad libitum snack intake of crackers with cheese dip." British Journal of Nutrition 124, no. 9 (2020): 988–97. http://dx.doi.org/10.1017/s0007114520002056.

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AbstractFood and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in vis

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15

Setyaningsih, Erwin, Diajeng Fatimatuz Zahro, Alfinatun Nazah, and Sahri. "PELATIHAN PEMBUATAN KERUPUK BIJI BUAH NANGKA UNTUK MENINGKATKAN TARAF EKONOMI DI DESA CENGUNGKLUNG KECAMATAN GAYAM." JIK-PkM: Jurnal Inovatif dan Kreatif hasil Pengabdian kepada Masyarakat 2, no. 1 (2024): 1–11. http://dx.doi.org/10.55148/jik-pkm.v2i1.884.

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Improving economic standards in rural areas can be realized through the development of local potential and community empowerment. One of the potentials that can be utilized is the abundant jackfruit seeds in Cengungklung Village, Gayam District which are developed into crackers. Crackers are very suitable for snacks and complements the food menu, especially jackfruit seed crackers which are undoubtedly useful. Our program is to provide solutions for the community with training on jackfruit cracker crackers. Jackfruit seed crackers are a type of cracker that uses the basic ingredients of jackfr

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16

Wahju Wulandari, Shaifany Fatriana Kadir, Sodik, and Mochammad Rivan Satriawan. "Design and Build Onion Cracker Drying Rack Krajan Hamlet, Randuagung Village, Singosari District." Empowerment Society 6, no. 1 (2023): 44–53. https://doi.org/10.30741/eps.v6i1.962.

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Home business is one of the driving forces of the economy in Indonesia, but its existence is always faced with various problems, including production, equipment, management, and marketing. One of the home businesses in the class of onion crackers owned by Yuyun's mother is located in RT 03 RW 05 Krajan Hamlet, Randuagung Village, Singosari District. This business is an income field for the surrounding community because the production process is simple, so, in the drying process, onion crackers only use a makeshift base with bamboo as a support for cracker bases. This business is an income fiel

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17

Prabowo, Ilham, Ilham Hidayat, Muhammad Abdul Hady, and Nandang Permana. "Optimization of the Quantity of Crackers Production at CV. XYZ Using the Linear Programing Method." International Journal of Research and Innovation in Social Science IX, no. I (2025): 1573–83. https://doi.org/10.47772/ijriss.2025.9010131.

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The purpose of the research conducted is to optimize production activities at CV. XYZ. The method used in this study is linear programming and uses the MATLAB application. CV. XYZ itself produces three types of crackers, namely small rose crackers, large rose crackers and gendar crackers. Each cracker is made with its own measurements and ingredients. The first step taken in seeking maximum profit is to determine the decision variables where the variables are (X1) for small rose crackers, (X2) for large rose crackers, and (X3) for gendar crackers. Then determine the main function by looking at

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18

Tuhumury, Helen, Agustina Souripet, and Sandriana Nendissa. "Effects of Sago Starch Types on Crackers from Edible Larvae of Sago Palm Weevils." Indonesian Food Science & Technology Journal 4, no. 1 (2020): 1–5. http://dx.doi.org/10.22437/ifstj.v4i1.10305.

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Sago starch and palm weevil larvae can be utilized as ingredients in crackers making to replace tapioca and prawn or fish. This research aimed to study the physicochemical and sensory properties of crackers made from three different sago starch, i.e., Molat, Ihur, and Tuni mixed with sago palm weevil larvae and to determine the best sago starch in making palm weevil larvae crackers. Results showed that Molat sago starch was the best option in making palm weevil larvae crackers. It resulted in crackers with better physicochemical and sensory properties than other sago starch. This cracker had t

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Sukamto, Sukamto. "Pengaruh isolat protein kedelai (IPK) dalam pembuatan kerupuk dari bahan dasar nasi dan tepung tapioka terhadap sifat fisik dan sensoris." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 15, no. 1 (2024): 50–60. http://dx.doi.org/10.35891/tp.v15i1.4563.

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Crackers are a popular food consumed by Indonesian people as a side dish or as a snack. The quality of crackers is determined by their swelling power, crunchiness, taste and nutritional value. Crackers are generally made from tapioca flour, so the protein component is low. Therefore, this research utilized soy protein isolate which was added to tapioca and rice dough ingredients to increase the protein content of crackers. The aim of the research is to find the best formula for adding soy protein isolate and thick slices to produce crackers that contain high protein. The research method was ex

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Omoba, Olufunmilayo Sade, and Hafsat Idowu Azeez. "Quality characteristics and overall acceptability of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker." Nutrition & Food Science 46, no. 6 (2016): 857–70. http://dx.doi.org/10.1108/nfs-12-2015-0164.

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Purpose This paper focuses on the quality characteristics of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker, with the aim of encouraging and promoting the use of this small pelagic inexpensive, readily available fish in food production and reducing post-harvest losses of the fish. Design/methodology/approach The blue whiting fish cracker was developed using boiling and steaming methods. Minced blue whiting fish meat was mixed with cassava starch in the ratio of 50:50, and other ingredients were incorporated. The dough obtained was divided into two and stuffed into two

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Trihandayani, Zaleha, Fadhil Yamaly, and Ahmad Dzaky Fawwaz. "Human Resource Development Model in Small and Medium Enterprises Kemplang Crackers in Palembang City." International Journal of Management Science and Information Technology 3, no. 2 (2023): 322–29. http://dx.doi.org/10.35870/ijmsit.v3i2.1837.

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Employees in small and medium enterprises of kemplang crackers in the city of Palembang are only directed to be able to work from skills that have been held informally and passed down from generation to generation so that the employees' working abilities are still simple or traditional. As a superior product, some kemplang crackers in Palembang are only able to survive in the local market and nationally, although a small part has penetrated the international market. Development style human resources in kemplang cracker small and medium businesses in Palembang City aims to improve the knowledge

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Sulistyowati, Enik, Wiwik Wijaningsih, and Sri Noor Mintarsih. "Pengaruh Substitusi Tepung Kedelai dan Tepung Ikan Teri terhadap Kadar Protein dan Kalsium Crackers." Jurnal Riset Kesehatan 4, no. 3 (2016): 813–18. https://doi.org/10.31983/jrk.v4i3.365.

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The study objective to determine the effect of substitution of soy flourl and flour anchovy in various proportions to protein and calcium crackers and acceptability in children under five. A preliminary study was conducted to determine two of the five most preferred panelists. Substitution is used soy flour and flour anchovy 5%, 10%, 15%, 20%, 25%. Having obtained two composition that produces the most preferred crackers followed by the main research to acceptability of children under five and analysis of protein and calcium. The difference in the preference panelists on crackers analyzed by F

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Ariyanti, Silvi. "TRAINING ON MAKING NOODLE CRACKERS TO IMPROVE PRODUCT CAPACITY IN WANGUNREJA VILLAGE SUKABUMI." ICCD 2, no. 1 (2019): 573–76. http://dx.doi.org/10.33068/iccd.vol2.iss1.272.

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Noodle Crackers (Ranggining) is one of the foods that are typical souvenirs from the city of Sukabumi which is still very traditionally produced by several mothers in Wangunreja Village, Nyalindung District, Sukabumi Regency. These crackers are only sold when there is demand coming in, they never market the noodle crackers to a souvenir shop because of the very low production capacity. The process of printing crackers is also done by a very heavy force, so the craftsman must use the foot as a pedestal to press the dough. The purpose of this community service activity is to produce a noodle cra

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Reza Fahrezi, Moh, and I. Nyoman Lokajaya. "Analisis Kelayakan Investasi Mesin Pemotong Kerupuk Ikan di UMKM Dua Putri Sangkapura Bawean." Industrika : Jurnal Ilmiah Teknik Industri 8, no. 1 (2024): 78–88. http://dx.doi.org/10.37090/indstrk.v8i1.1213.

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UMKM Dua Putri is a home-based business that produces typical Bawean fish crackers located in Gresik district which has 4 products, namely: Large Roasted Crackers, Small Roasted Crackers, Original Leko Crackers, Leko Balado Crackers. The problem is that when carrying out the process of cutting cracker cakes, we still use manual cutting. Even though there is a dough rolling machine and a cracker roasting machine, it is still overwhelming during the cutting process. Therefore, the researcher's aim is to analyze the feasibility of investing in a cutting machine as a consideration so that time is

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Hendro, Omar, Wani Fitriah, and Belliwati Kosim. "Penerapan Kualitas dan Kemasan Pada Usaha Kerupuk di Desa Lumpatan Sekayu." Jurnal Nasional Pengabdian Masyarakat 1, no. 1 (2021): 150–64. http://dx.doi.org/10.47747/pengabdiankepadamasyarakat.v1i1.146.

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The application of quality and packaging to the cracker business in Lumpatan Sekayu Village is the title or topic of the Community Service Team. Providing counseling in the field of marketing management that specializes in quality and packaging of crackers. The implementation of this community service is by means of direct counseling to the cracker business owner and their workers. The goal is that cracker-making businesses can increase their production as a result of increased sales. The quality and packaging of the crackers has not been the concern of this cracker business maker. Several fin

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Suzuki, Hiroshi, Kenichi Watanabe, Izumi Ikeda, et al. "Effect of dietary fiber-enriched brown rice crackers on suppressing elevation of blood glucose level." Functional Foods in Health and Disease 13, no. 11 (2023): 595. http://dx.doi.org/10.31989/ffhd.v13i11.1231.

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Background: Rice crackers are composed of carbohydrates refined from rice and enjoyed as a snack in Japan. Most rice crackers are crafted from white rice, and the potential postprandial blood glucose rise following their consumption may pose a clinical concern. Brown rice contains more dietary fiber than white rice and has been reported to suppress elevations of blood glucose. Dietary fiber-enhanced brown rice crackers have a significantly higher dietary fiber content than regular brown rice crackers and can be expected to suppress blood glucose elevations more reliably.Methods: We conducted a

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Anshory, Izza, Indah Sulistiyowati, and Lukman Hudi. "Technology diffusion: Application of slicer machine in making milkfish crackers in Kampung Tambak Asri, Surabaya." Community Empowerment 8, no. 6 (2023): 863–67. http://dx.doi.org/10.31603/ce.9144.

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Members of the At-Taubah Assembly of Aisyiah Branch Leadership (PCA) Krembangan, located in Tambak Asri Village Surabaya, have difficulties in processing milkfish into fish crackers. The purpose of this community service is to provide knowledge on how to process milkfish into crackers using slicer machine tools. The method used in this activity consisted of three stages, namely socialization, demonstrating the processing of milkfish crackers, and giving a cracker cutting machine. The results of this community service are the members of Majelis Ta'lim At-Taubah become aware and understand how t

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Des Ramadhina, Nurul, and Endah Fitriani. "Prototipe Mesin Peniris Minyak Pada Kerupuk Udang Untuk Menurunkan Kadar Minyak Kerupuk." Jurnal JEETech 4, no. 1 (2023): 57–66. http://dx.doi.org/10.32492/jeetech.v4i1.4108.

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Shrimp crackers are snacks made from tapioca flour and shrimp. Crackers also have variations of colour, shape, size, smell, taste, crispness, thickness, or nutritional value. Some of the production of ready-to-eat shrimp crackers is made by home industry that still use traditional equipment to reduce the oil content in the cracker. This affects the quality of the crackers which can cause the crackers not durable and smell it is caused by high oil level due to not optimal draining. Therefore this study aims to design a prototype of oil spinner machine for shrimp crackers equipped with an electr

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Umilasari, Reni, Nurhalimah Nurhalimah, and Miftahur Rahman. "Increased Production and Marketing of Crackers Through Process Improvements in SR Crackers Home Industries in Wonosari Jember." Kontribusia (Research Dissemination for Community Development) 2, no. 2 (2019): 42. http://dx.doi.org/10.30587/kontribusia.v2i2.1009.

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Along with the increase in culinary business units offering various types of food in Jember Regency, theconsumption of crackers has also increased. This is because the habits of the Indonesian people, especially in JemberRegency, make crackers as one of the complementary foods on every menu that should not be missed when dining. With the Community Partnership Program activity organized by the PKM Muhammadiyah University Jember team and the SR Crackers Home Industry Partner (IRT) SR has an impact on increasing the income of workers, making crackers faster and varied and reducing unemployment, e

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Parmaji. "ANALISIS HOME INDUSTRI KERUPUK OPAK DI DESA JAYA BAKTI KECAMATAN MADANG SUKU I KABUPATEN OKU TIMUR." Jurnal Bakti Agribisnis 1, no. 02 (2015): 25–33. http://dx.doi.org/10.53488/jba.v1i02.106.

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The purpose of this research is to: (1) to know the technique of making opak crackers in Jaya Village Bakti Madang Suku I District of East OKU Regency, (2) Knowing the income and breakeven from opak cracker home industry in Jaya Bakti Village Madang Suku I District OKU East, (3) Knowing the added value of opak cracker home industry in Jaya Bakti Village, Madang Suku I District, OKU Timur Regency, (4) Find out if home industry of opak crackers in Jaya Bakti Village, Madang Suku I District OKU Timur is beneficial and feasible to be developed . This research was conducted in April to June 2014 at

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Janna, Miftahul, Dessy Adriani, and Agustina Bidarti. "Pemetaan Manajemen Rantai Pasok Kerupuk Udang di Kawasan Sungsang II Kabupaten Banyuasin." AGRICA 17, no. 1 (2024): 1–14. http://dx.doi.org/10.37478/agr.v17i1.3431.

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Sungsang II villages are the main shrimp-producing areas located in the waters of the Musi River Estuary and South Bangka, South Sumatra Province. Shrimp are processed into various products, and crackers are the superior product. It's just that as a superior local product, until now there has been no research regarding the supply chain for shrimp crackers. This research aimed to map the supply chain management of processed shrimp cracker products in Sungsang II Villages. The research was carried out using a survey method. Thirty participants made up the entire sample, and the sampling procedur

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Syaifullah, Agung Priyanto, Ari Cahyono, and Alfun Roehatul Jannah. "RANCANGAN BANGUN PROTOTYPE ALAT PENGERING KERUPUK OTOMATIS BERBASIS ARDUINO UNO." Teknomatika: Jurnal Informatika dan Komputer 13, no. 1 (2023): 1–9. http://dx.doi.org/10.30989/teknomatika.v13i1.1106.

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Along with the increasing times and the more busyness of humans, drying problems often become a very troublesome problem because it is still conventional by using direct sunlight. For example, when the crackers are drying, rain falls when the workers are doing other work. Of course the workers will feel anxious if the crackers that have been dried in the sun are wet with rain and have to be redried, so this research proposes to help the workers drying the crackers. This research will discuss the workings of the rain sensor, LDR (Light Dependent Resistor) sensor and heat / temperature sensor fo

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Irawati, Desrina Yusi, Agrienta Bellanov, Armadeo Ruben Canariesa, and Teofilus Valentino. "STRATEGI PENGEMBANGAN USAHA KERUPUK IKAN DI DESA PESANGGRAHAN, LAREN, LAMONGAN." Jurnal Pengabdian Masyarakat : BAKTI KITA 5, no. 2 (2024): 1–11. https://doi.org/10.52166/baktikita.v5i2.6591.

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Pesanggrahan Village is one of the villages in the Lamongan district, located on the banks of the Bengawan Solo River. The fish caught by local fishermen inspires residents to innovate in producing crackers. One of the fish crackers in Pesanggrahan village is the cracker produced by Afisfa Kitchens. Afisfa Kitchen's crackers have drawbacks, namely that the crackers quickly go "rancid," the packaging label is straightforward, and the business does not have good financial management. The service programs at Afisfa Kitchen's crackers include developing spinner machines, changing label designs, an

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Rachim, Sudirman, Jamaluddin Jamaluddin, and Kadirman Kadirman. "PERUBAHAN TEKSTUR KERUPUK UDANG MENGGUNAKAN PASIR KALI DAN PASIR GUNUNG SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN." Jurnal Pendidikan Teknologi Pertanian 5, no. 1 (2019): 56. http://dx.doi.org/10.26858/jptp.v5i1.8195.

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The texture of the food consists of smooth and rough, liquid and solid, hard and soft. Texture greatly affects the image or taste of food that can be felt with pressure and movement of receptors in the mouth. One of the types of food that depends on texture is crackers. The purpose of this study was to determine the changes in texture of crackers using sand kali and mountain sand as heat conductive media for roasting by using temperatures of 120 OC, 140 OC and 160 OC and various variations of time ie 10, 15, 20 and 25 seconds. The parameters measured are the value of cracker hardness and crack

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Riskiyani, Refanza, and Hendri Hermawan A. "Stretching the Improvement of the Home Industry for Usek Paninggaran Crackers in the Islamic Economy." Al-Masharif: Jurnal Ilmu Ekonomi dan Keislaman 9, no. 2 (2021): 251–79. http://dx.doi.org/10.24952/masharif.v9i2.4892.

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AbstractThe rise of the Home Industry business in Paninggaran District shows that the MSME sector is growing very rapidly. Paninggaran Village is one of the villages where community income is obtained from the sale of usek crackers. So it's not surprising that Paninggaran village is known for its typical usek crackers. Usek crackers are known as sand crackers because during the frying process they use heated sand. The purpose of this study is to find out from an Islamic economic perspective about production management and marketing to branding of usek crackers at home in order to increase the

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Silfia, Serli, and Ajeng Andriyani Hapsari. "DEVELOPMENT STRATEGIES FOR SERMIER CRACKERS TO INCREASE INCOME FOR THE COMMUNITY OF WANTILGUNG VILLAGE, NGAWEN DISTRICT, BLORA REGENCY." Study of Applied Entrepreneurship 1, no. 2 (2024): 54–60. http://dx.doi.org/10.33830/sae.v1i2.7067.

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Sermier crackers, a type of cracker made from cassava, have been a longstanding traditional snack. Their unique, distinct, and delicious taste, combined with their affordability, makes them comparable to other flavored crackers. However, the popularity of these crackers has been declining due to advancements in food management and a growing preference among consumers to try new foods. The lack of innovation from food producers may also contribute to a reduced interest in traditional Indonesian foods. This study aims to identify methods and strategies to develop a cassava-based cracker business

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Ramadhan, Muh Riski, Budi Darmawan, and I. Made Budi Suksmadana. "Rancang Bangun Alat Pengering Kerupuk Kulit Dengan Pemanas Heater Menggunakan Fuzzy Logic Berbasis Mikrokontroler." TIN: Terapan Informatika Nusantara 4, no. 12 (2024): 750–57. http://dx.doi.org/10.47065/tin.v4i12.5175.

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Livestock leather is a food ingredient that can be processed using various types of preparations, one of which is into leather crackers. The processing of leather crackers is done by drying which reduces the water content to the required limit. The processing process requires a long process with the help of sunlight for drying which takes 1-2 days. This research aims to design and develop a skin cracker drying system by utilizing a control-based method fuzzy logic to speed up the drying process of skin crackers. This system consists of a temperature sensor, a weight sensor. Testing of this sys

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Manzocco, Lara, Giulia Romano, Sonia Calligaris, and Maria Cristina Nicoli. "Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers." Foods 9, no. 6 (2020): 749. http://dx.doi.org/10.3390/foods9060749.

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In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor inten

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Idowu, Anthony Temitope, Soottawat Benjakul, Sittichoke Sinthusamran, Jaksuma Pongsetkul, Thanasak Sae-Leaw, and Pornsatit Sookchoo. "Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value." Food Quality and Safety 3, no. 3 (2019): 191–99. http://dx.doi.org/10.1093/fqsafe/fyz012.

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Abstract Objectives This study aimed to develop whole wheat crackers fortified with biocalcium (BC) and protein hydrolysate (PH) powders from salmon frame at varying substitution levels. Materials and Methods Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced. BC and PH powders or their mixtures at different ratios (3:1, 1:1, 1:3) were used to fortify the dough mix at a substitution level of 16.67% based on the whole wheat flour content. The physical, textural, sensory, and nutritional profiles of the crackers produced were examined and comp

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Priyanto, Priyanto, Yuli Wibowo, and Jay Jayus. "KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA." JURNAL AGROTEKNOLOGI 14, no. 02 (2020): 143. http://dx.doi.org/10.19184/j-agt.v14i02.9743.

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The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers

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Saelee, Nisa, Roberto Castro-Muñoz, Worawan Panpipat, and Manat Chaijan. "Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers." Foods 13, no. 18 (2024): 2987. http://dx.doi.org/10.3390/foods13182987.

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Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers with varying levels of MFS substitution in order to develop crackers enriched with functional ingredients. Proximate compositions, amino acids, sugars, minerals, fatty a

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Azrul, Muhammad, Edy Marsudi, and Mustafa Usman. "Analisis Perbandingan Pendapatan usaha home industri kerupuk tepung dan emping melinjo di Desa Pulo Pisang Kecamatan Pidie Kabupaten Pidie." Jurnal Ilmiah Mahasiswa Pertanian 1, no. 1 (2016): 510–19. http://dx.doi.org/10.17969/jimfp.v1i1.1108.

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ANALYSISBENEFIT SALES OF HOME INDUSTRY ON MELINJO AND FLOUR’S CHIPS IN PULO PISANG PIDIE CITY Muhammad Azrul/Agribussines Unsyiah ABSTRACT Flour crackers are traditional processed products using starch and wheat flour as the main ingredient. Melinjo is one of the flagship products of Pidie, which is produced in almost all districts. This study aimed to analyze whether the home business industry can provide benefits and do a comparison of income. The analytical method used in this research is the analysis of income, ravenue cost ratio, BEP and comparative analysis. The survey results revealed t

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Candrasari, Yuli, Yushinta Aristina Sanjaya, Didiek Tranggono, Latif Ahmad Fauzan, and Ratih Pandu Mustikasari. "Pemberdayaan Perempuan Nelayan melalui Strategi Komunikasi Pemasaran Digital dalam Pengembangan Usaha Home Industri Krupuk Ikan Bandeng di Desa Kalanganyar, Kecamatan Sedati, Kabupaten Sidoarjo." Syntax Idea 5, no. 11 (2023): 2103–15. http://dx.doi.org/10.46799/syntax-idea.v5i11.2716.

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Kalanganyar village, Sedati subdistrict, Sidoarjo Regency has the largest pond land in Sidoarjo (BPS, 2017). Most of the population's economy depends on business activities resulting from ponds. In an effort to increase the income of fishermen's families, among others, is the participation of fisherwomen in seeking additional income. Milkfish crackers in this village have the potential to be developed, but due to limited human resource capabilities, especially regarding knowledge in creating and developing home industry and marketing businesses, as a result the home industry of milkfish cracke

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Fakhrida, Agustina, Emmy Sri Mahreda, and Rina Mustika. "ANALISIS USAHA PENGOLAHAN KERUPUK IKAN TENGGIRI (Scomberomorus commersoni) SKALA RUMAH TANGGA DI KECAMATAN PULAU LAUT UTARA KABUPATEN KOTABARU PROVINSI KALIMANTAN SELATAN." EnviroScienteae 12, no. 2 (2016): 63. http://dx.doi.org/10.20527/es.v12i2.1682.

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The aim of this study was to analyze the advantages mackerel fish cracker business, analyze the feasibility crackers mackerel, and analyze business opportunities in the district crackers mackerel North Sea island of Kotabaru district. This study was carried out in the district of Sea Island Utara Kabupaten Kotabaru. This study took place starting in February 2015 until April 2015, ranging from consulting research proposal, the conduct of research, data collection and data analysis to preparing reports. Research conducted purposively (intentionally) by the consideration that the districts are o

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Agoes Thony. "ANALISIS HOME INDUSTRI PEMBUATAN KERUPUK OPAK DI DESA JAYA BAKTI KECAMATAN MADANG SUKU I KABUPATEN OKU TIMUR." Jurnal Bakti Agribisnis 5, no. 01 (2019): 1–9. http://dx.doi.org/10.53488/jba.v5i01.70.

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The objectives of this study were to: 1) determine the technique of making opak crackers in Jaya Bakti Village, Madang Suku I District, East OKU Regency, 2) determine the income and break-even point of the home industry for making opak crackers in Jaya Bakti Village, Madang Suku I District, East OKU Regency , 3) knowing the added value of the home industry for making opak crackers in Jaya Bakti Village, Madang Suku I District, East OKU Regency, 4) knowing whether the home industry for making opak crackers in Jaya Bakti Village, Madang Suku I District, East OKU Regency is profitable and feasibl

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Randa Aslam Putra, Rafidah Rafidah, and Saijun Saijun. "Analisis Risiko Operasional Pada Proses Pembuatan Kerupuk Udang Sanah Kabupaten Tanjung Jabung Barat." SANTRI : Jurnal Ekonomi dan Keuangan Islam 2, no. 2 (2024): 154–72. http://dx.doi.org/10.61132/santri.v2i2.463.

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The importance of knowledge about operational risks for umkm partners in order to be able to control or handle the risks that must be handled and be able to solve the problems being faced, so this research aims (1) to find out the identification of operational risks in the process of making Sanah shrimp crackers in West Tanjung Jabung district ( 2) to find out the operational risk analysis of the process of making Sanah shrimp crackers in West Tanjung Jabung district, (3) to find out the efforts made by umkm actors to overcome operational risks. This research uses qualitative methods in this r

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Salsabila, Dinda, Aris Sri Widati, and Eny Sri Widyastuti. "Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers." BIO Web of Conferences 88 (2024): 00027. http://dx.doi.org/10.1051/bioconf/20248800027.

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The low nutritional content of traditional crackers and typical taste of ordinary crackers is an opportunity to make crackers that have more nutritional value and have a delicious flavour. The aim of this research was to determine the effect of adding moringa flour (Moringa oleifera) on the quality of duck meat traditional crackers in terms of physical and chemical quality. Duck meat traditional crackers were added with moringa flour to improve taste and increase nutrition. The research treatments included P0 (control without adding moringa flour), P1 (addition of 1% moringa flour), P2 (additi

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N, Nuranisa, Jusriadi J, Muhammad Amiruddin, and Rosida P. Adam. "UJI KUALITAS PRODUK KERUPUK JAGUNG PULUT (VARIETAS LOKAL) DALAM UPAYA PENINGKATAN PENJUALAN USAHA UMKM DI KABUPATEN TOJO UNA-UNA." AGRIBUSINESS JOURNAL 13, no. 2 (2020): 43–52. http://dx.doi.org/10.15408/aj.v13i2.13952.

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Corn is the second food source of food after rice. The use of corn for the food industry is highly developed and varied for the middle and upper industries such as the light food industry, corn oil, cornstarch, grits, margarine, sugar and so on. However, on a farmer or small business scale, corn is generally only sold as snacks or snacks. In an effort to increase the added value and implementation of corn, it is necessary to process corn into corn cracker products. This study discusses (1) Knowing the quality of taste, aroma, texture and crispness of pulut crackers based on young corn and old

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Kurniasari, Dieka Armanda, Rahayu Sri Pujiati, and Prehatin Trirahayu Ningrum. "Higiene sanitasi makanan dan analisis nomor P-IRT pada kerupuk berwarna merah (Studi pasar Kepanjen Kabupaten Malang)." Pustaka Kesehatan 9, no. 1 (2021): 1. http://dx.doi.org/10.19184/pk.v9i1.21063.

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Food sanitation hygiene has been done to control food factor, people, place and tools in order to prevent cross contamination between food and eater. Household food industry must possess household food industry certificate or SPP-IRT to aid supervision by involved parties. The aim of this research was to discover food sanitation hygiene and analysis P-IRT number on red-coloring crackers at Kepanjen Market in Malang. Thisresearch is descriptive research with observation and interview methods to cracker industry workers and there were 12 kinds of red-coloring crackers distributed around Kepanjen

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Dewi, Yohana Sutiknyawati Kusuma. "PENINGKATAN MUTU KERUPUK PANGAN LOKAL PADA USAHA RUMAH TANGGA DI DESA LINGGA, KUBU RAYA." Sakai Sambayan Jurnal Pengabdian kepada Masyarakat 3, no. 1 (2019): 47. http://dx.doi.org/10.23960/jss.v3i1.135.

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The second year of Ipteks bagi Desa Mitra (IbDM) programs have been done at Lingga village Kubu Raya Regency. The aims of this programs were preparing of human resources able to produce cracker products according to SNI and its packaged with labels so that its was increasing of her family income. The target audience in the second year was a member of the PKKs of Lingga Dalam and Remaja Masjid group. The method was used evaluation and socialization, assistance, evaluation and monitoring. The cracker quality assurance is enhanced through production system by semi-mechanical cracker slicers and s

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