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Journal articles on the topic 'Fried product quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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1

Ganantrya, Pandila Diahtaradipa, Amna Hartiati, and Cokorda Anom Bayu Sadyasmara. "STRATEGI PENINGKATAN KUALITAS PRODUK AYAM GORENG RUMAH MAKAN AYAM GORENG ASLI PRAMBANAN RENON, DENPASAR." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 1 (2019): 21. http://dx.doi.org/10.24843/jrma.2019.v07.i01.p03.

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Consumer satisfaction in a restaurant can be improved through good product quality in accordance with the wishes and needs of consumers. Improving product quality is an important problem for a restaurant because it is beneficial for restaurants and consumers. The purpose of this study are: (1) to know the attributes of fried chicken that are considered important by consumers in the original Prambanan fried chicken restaurant, (2) to measure the level of importance of the quality of fried chicken products, (3) to measure the level of consumer satisfaction with the quality of fried chicken produ

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Yofananda, Olivia, C. Hanny Wijaya, Hanifah Nuryani Lioe, and Sobir Sobir. "Fried Shallot Quality: Perception and Differentiation." Current Research in Nutrition and Food Science Journal 8, no. 1 (2020): 97–106. http://dx.doi.org/10.12944/crnfsj.8.1.09.

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Sensory attributes and consumers’ perception of commercial fried shallots related to their quality were investigated. Consumers’ perception data were collected by online survey, followed by the randomly selected respondents. The survey results were then confirmed using the descriptive sensory method and hedonic test on five commercial fried shallots. Consumers’ perception of the high quality fried shallot was concluded as follows: the flour uncoated fried shallots, golden brown color, and whole slices-shaped fried shallots which were chosen by 80.4; 84.0; and 64.2% respondents, respectively. T

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Andrianingsih, Very. "Kualitas Produk Dan Pelayanan Restoran Cepat Saji Dalam Menghadapi Pesaing di Kabupaten Sumenep (Studi Pada Toby’s Fried Chicken)." Journal MISSY (Management and Business Strategy) 1, no. 2 (2020): 25–30. http://dx.doi.org/10.24929/missy.v1i2.1342.

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Product quality and service affect the progress of a restaurant. The rise of business competition requires businesses to continue to innovate so as not to compete. Restaurant business owners must always maintain and improve the quality of their products and services. The quality of products and services is a means to compete with competitors. Quality products and services will help restaurant business owners to get a strategic market position. This study aims to find out how the quality of Toby’s Fried Chicken products and services in Sumenep Regency. The sampling technique in this study used

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Hayati, Yetti Hunsul, and Gracia Sekartaji. "PENGARUH KUALITAS PRODUK TERHADAP KEPUASAN KONSUMEN DI RESTORAN BEBEK DAN AYAM GORENG PAK NDUT SOLO." JIMFE (Jurnal Ilmiah Manajemen Fakultas Ekonomi) 1, no. 1 (2015): 49–56. http://dx.doi.org/10.34203/jimfe.v1i1.455.

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ABSTRACTThis study is about the Effect of Product Quality, Customer Satisfaction and Influence Effect of productquality to customer satisfaction conducted on Eating Duck and Chicken Fry Pak Nduts Restaurant. Theanalytical method used is quantitative statistics. The analysis of the data used is Analysis CorrelationCoefficient. Research results revealed the fact that the product quality affects customer satisfaction, it canbe seen in the table Correlation obtained for rxy 0710, and the value r tabel on 398 df is 0.098. it meansthere is a positive relationship between the products to customer sat

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Onipe, Oluwatoyin O., Daniso Beswa, and Afam I. O. Jideani. "Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran." Journal of Food Quality 2021 (August 30, 2021): 1–9. http://dx.doi.org/10.1155/2021/5552951.

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This study investigated oil distribution in two types of deep-fried dough products with two moisture levels (65 and 100 wt. %), two bran types (oat and wheat bran), and five bran concentrations (5–20%). The total oil content of fried products was categorised as surface oil (SO), penetrated surface oil (PSO), and structural oil (STO) using a spectrophotometric method. Moisture loss reduced ( p < 0.05 ) from 23.35% in the control to 15.19% fried batter (FB) and to 20% oat bran (OB), while a reverse trend was observed in the fried dough. Reduction of total oil from 0.43 g/g in the control to 0

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Kitpot, Thanapon, Sujinda Sriwattana, Sergio Angeli, and Prodpran Thakeow. "Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”." Journal of Food Quality 2019 (February 27, 2019): 1–9. http://dx.doi.org/10.1155/2019/2421708.

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Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. In this research, we monitored the quality change of Kaeb Moo during storage for 1 month and predicted the consumers’ acceptance measuring texture, moisture contents, malondialdehyde (MDA) and hexanal contents, and peroxide values (PV) of frying oil, as this fried product undergoes a rapid hydrolysis and rancidity. The

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Oktavianti, Santi. "Analisis Tingkat Kualitas Produk dan Tingkat Pelayanan Kentucky Fried Chicken (KFC) Cabang Palembang Trade Centre." JURNAL MANAJEMEN DAN BISNIS SRIWIJAYA 16, no. 4 (2019): 203–11. http://dx.doi.org/10.29259/jmbs.v16i4.7666.

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Tujuan penelitian – This research to identify and analyze the level of product quality and service level of Kentucky Fried Chicken (KFC) branch of the Palembang Trade Center Desain/Metodologi/Pendekatan – The variables used in this study is the level of product quality and service quality levels. The analytic technique used in this research is descriptive quantitative analysis Temuan – Based on the survey result revealed that the analysis of the level of product quality and service level of Kentucky Fried Chicken (KFC) in Palembang Branch Trade positive effect on service, this sesuiai with the

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Ahidin, Udin. "Analysis of Consumer Purchasing Decisions through Product Quality and Promotion on Pam Pam Fried Chicken Products in the District of Pamulang, South Tangerang City." Jurnal Ilmiah Ilmu Administrasi Publik 10, no. 1 (2020): 91. http://dx.doi.org/10.26858/jiap.v10i1.13576.

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This study is to determine the effect of product quality partially on consumer purchasing decisions on Pam Pam Fried Chicken in Pamulang Subdistrict Area, to determine the effect of partial promotion on consumer purchasing decisions on Pam Pam Fried Chicken in Pamulang Subdistrict Area, to determine the effect of product quality and promotion together with consumer purchasing decisions on Pam Pam Fried Chicken in the Pamulang District Area, and to find out the company's efforts to improve consumer purchasing decisions on Pam Pam Fried Chicken in the Pamulang District Region .Quantitative assoc

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Kevinli and Pesta Gultom. "Pengaruh Ekuitas Merek, Harga Dan Lokasi Terhadap Keputusan Pembelian Konsumen Pada Quality Fried Chicken Jalan Ismaliyah Medan." Jurnal Manajemen Bisnis Eka Prasetya : Penelitian Ilmu Manajemen 6, no. 1 (2020): 44–53. http://dx.doi.org/10.47663/jmbep.v6i1.36.

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This study aims to determine whether brand equity influences the purchasing decision of Quality Fried Chicken, knowing whether the price influences the purchasing decision of Quality Fried Chicken, knowing whether the location influences the purchasing decision of Quality Fried Chicken and knowing whether brand equity, price and location are equally influential towards the purchase decision for Quality Fried Chicken. The research methodology used is descriptive quantitative method. The type of data used in this study is quantitative data, namely data obtained in the form of numbers or numbers.

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Mariana, Rina Rifqie, Titi Mutiara Kirana, and Laily Hidayati. "Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil." Journal of Food Research 3, no. 1 (2014): 96. http://dx.doi.org/10.5539/jfr.v3n1p96.

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<p>The aim of this study is to analyze the change of product characteristic that will be fried using the cooking oil that is repetitively used by the sidewalk vendors (locally abbreviated as PKL). In this study, <em>Randomized Complete Block Design</em> (RCBD) was used and divided into 2 factors: types of product consisting of 3 levels (fried chicken, fried catfish and fried <em>tempeh</em> (Indonesian dish made of deep-fried fermented soya beans)) and frying frequency (control, 4<sup>th</sup> frying, 6<sup>th</sup> frying and 8<sup>t

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Jayadi, Yusma Indah, Nikmah Utami Dewi, Muhammad Nasir, Ayu Astari Puspitasari, Hermiyanti, and Herman Kurniawan. "Product Quality of the Local Fried Onion in Palu City, Indonesia." Indian Journal of Public Health Research & Development 9, no. 12 (2018): 1431. http://dx.doi.org/10.5958/0976-5506.2018.02054.5.

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Kencana, Putri Nilam. "The Effect of Price and Product Quality on Customer Satisfaction." PINISI Discretion Review 2, no. 1 (2018): 53. http://dx.doi.org/10.26858/pdr.v2i1.13230.

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One example of a franchise that has increased in a number of outlets is fast-food restaurants or often called fast food. The purpose of this study was to determine the effect of price and product quality on customer satisfaction on Giant Fried Chicken Citra Raya. The research method uses quantitative with a population of 22,577 customers, the determination of the sample using the Slovin formula with an error rate of 10% obtained 100 respondents. Data collection methods using primary data and secondary data. Test the instrument using the validity and reliability test, the prerequisite data test

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Totanan, Chalarce. "Pengaruh Patronage Buying Motives Terhadap Prinsip Going Concern Pada UMKM." Akuisisi: Jurnal Akuntansi 14, no. 1 (2018): 44–51. http://dx.doi.org/10.24127/akuisisi.v14i1.249.

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This article aims to analyze the influence of patronage buying motives namely of company location, production facility, price, and product quality on going concern principle on UMKM of fried onion in Palu. Respondents in the study were owners or managers of UMKM fried onion industries in Palu, Population 52 based on data from the Industry and Trade Office, but only 40 were active. Data obtained through questionnaires and interviews, processed by SPSS program. Data analysis was done by multiple linear regression. The results, the location of the company and the price did not affect the going co

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Wagner, Karl-Heinz, and Ibrahim Elmadfa. "Chemical and Biological Modulations of Food due to the Frying Process." International Journal for Vitamin and Nutrition Research 82, no. 3 (2012): 163–67. http://dx.doi.org/10.1024/0300-9831/a000107.

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The interactions between frying fat and fried foods are of great relevance for the nutritional quality of the final product. In particular, the amount of fat taken up can be positively influenced at the industrial but also at the household level by different pre- and post-frying conditions. The fat uptake during the frying process can also lead to a complete different fatty acid pattern of the product. The change is always towards the predominant fatty acids in the frying fat, which can be beneficial when replacing saturated fatty acids with monounsaturated fatty acids and polyunsaturated fatt

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Sobol, Zygmunt, Tomasz Jakubowski, and Piotr Nawara. "The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b*." Sustainability 12, no. 8 (2020): 3487. http://dx.doi.org/10.3390/su12083487.

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The color of French fries is an organoleptic attribute indicative of this product quality and also a reliable indicator of its safety. The darker the product color, the higher its acrylamide concentration. Acrylamide is an organic compound of the amide group showing neurotoxic and potential mutagenic actions in the human body. The content of acrylamide in fried potato products essentially depends on the contents of reducing sugars in intermediates of French fries’ production. The present study aimed to investigate the effect of UV-C irradiation and the soaking of potato strips in water on Fren

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Diandra, Didip. "Analisis Pengaruh Kualitas Produk, Harga, dan Citra Merek Terhadap Kepuasan dan Loyalitas Konsumen Safina Fried Chicken." Jurnal STEI Ekonomi 26, no. 01 (2017): 59–77. http://dx.doi.org/10.36406/jemi.v26i01.197.

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This research aims to analyze of the influence Product Quality, Price, and Brand Image to Customer Satisfaction and the effects to Customer Loyalty on Safina Fried Chicken at Cipinang Muara Jatinegara. Purposive sampling method has been selected to obtain data requires at this study. The research use 50 respondents and respondent’s entire customer Safina Fried Chicken at Cipinang Muara. Path Coefficient analysis used as analytical method in this research. The result of this research shows that: Product Quality, Price, and Brand Image have significant influence on Customer Satisfaction and fina

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Rajbanshi, Sunil, Bhaskar Mani Adhikari, and Dilip Subba. "Quality Evaluation and Storage Study of Chicken Meat Pickle." Journal of Food Science and Technology Nepal 9 (April 16, 2016): 90–93. http://dx.doi.org/10.3126/jfstn.v9i0.12784.

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A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.

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Le, Kha M. "Production of seaweed snack from pangasius (Pangasius hypophthalmus) fillet by-products." Journal of Agriculture and Development 18, no. 06 (2019): 23–29. http://dx.doi.org/10.52997/jad.4.06.2019.

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By-products from pangasius fillet processing are a good source to create a new value-added product such as snack. In this study, the effects of seaweed ratio, seasoning ratio, drying and frying conditions on sensory, texture, water holding capacity and moisture of product were investigated to find the best quality of the product. The results showed that seaweed-added products had a better texture as compared to seaweed non-added products. However, seaweed addition > 3% weakened the product's texture. The appropriate seaweed ratio was 1%. The spice ratio (0.2% salt : 0.3% sugar : 0.1% monoso

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Tomic, Nikola, Ilija Djekic, Gerard Hofland, Nada Smigic, Bozidar Udovicki, and Andreja Rajkovic. "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot." Foods 9, no. 9 (2020): 1201. http://dx.doi.org/10.3390/foods9091201.

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The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO2-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n = 102) were performed. Mean overall quality scores within the range of “very good” quality were found only in non-precooked scCO2-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness

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Smith-Kayode, O. "731 PB 501 INTERGRATING MICROWAVE FOOD PROCESSING INTO PLANTAIN UTILIZATION." HortScience 29, no. 5 (1994): 537f—537. http://dx.doi.org/10.21273/hortsci.29.5.537f.

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Plantain (Musa parasidiaca), a staple among estimated 70 million Africans and popular item in the tropics is emerging as specialty ethnic food product in developed countries. It is suitable as menu item for food service particularly in the ripe form when deep oil fried. The perishability of the fruit is a major constraint to wide spread use and distribution. To expand the utilization base in the food service industry, microwave heating process was applied to tempering and cooking of frozen pre-fried slices. The purpose of this is to determine the effect of the process on warmed over properties

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SEBASTIAN, LEENA, BINDIGANAVALE SRIHARI GOWRI, and JAMUNA PRAKASH. "QUALITY CHARACTERISTICS OF RAGI (ELEUSINE CORACANA)-INCORPORATED "CHAKLI"- AN INDIAN DEEP-FRIED PRODUCT." Journal of Food Processing and Preservation 29, no. 5-6 (2005): 319–30. http://dx.doi.org/10.1111/j.1745-4549.2005.00031.x.

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Afifah, Laila, Mudatsir Najamuddin, and Bintan Humaeira. "EFEKTIVITAS MEDIA PROMOSI PADA PRODUK SANDWICH GORENG MEREK ROYAL SANDWICH." AGRIBUSINESS JOURNAL 13, no. 1 (2019): 1–17. http://dx.doi.org/10.15408/aj.v13i1.11868.

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Marketing is a significant point in agriculture. Without marketing, products that have been resulted may be difficult to sale. Marketing is not just a method to sell products as many as possible for benefits, but it is also the way to keep the existence of produced products on the market. The company also needs to communicate the product and the company itself to the customers, especially in the situation of fierce competition. One of the marketing successes is influenced by the promotions. Many products are not successful in the market because of the promotions failure although in terms of qu

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Adeyeye, Samuel Ayofemi Olalekan, Olusola Bandele Oyewole, Adewale Olusegun Obadina, Adebukunola M. Omemu, and Hakeem A. Oyedele. "Quality characteristics and chemical safety of fried and smoked West Africa Ilisha (Ilisha africana) from Ibadan, Oyo State, Nigeria." Nutrition & Food Science 46, no. 2 (2016): 246–58. http://dx.doi.org/10.1108/nfs-10-2015-0119.

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Purpose – This study aims to assess and compare the quality and safety of street-vended, ready-to-eat fried and smoked West African Ilisha fish from the major markets in Ibadan, Oyo State, Nigeria. Design/methodology/approach – A total of 50 samples each were obtained from ten major markets in Ibadan, Oyo State, Nigeria. Samples were analyzed in the laboratory for proximate, rancidity indices; i.e. peroxide value (PV), thiobarbituric acid (TBA), total volatile base-nitrogen (TVB-N), trimethylamine acid (TMA) and free fatty acid (FFA), polycyclic aromatic hydrocarbon (PAH) and heavy metals. Fin

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Jin Han, Yang, Trần Thị Thu Trà, and Lê Văn Việt Mẫn. "Co-extrusion of corn meal and polydextrose for making high fiber snack food: effects of extrusion screw speed on the product quality." Journal of Science and Technology Issue on Information and Communications Technology 17, no. 6 (2019): 10. http://dx.doi.org/10.31130/jst-ud2019-042e.

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High fiber snack foods are attracting consumers’ attention due to their health benefits. In this research, corn meal and polydextrose are co-extruded with a twin-screw extruder and the screw speed is varied from 150 to 190 rpm. The objective of the research is to evaluate the effects of screw speed on the product quality. As the screw speed is increased, the expansion ratio and crispness of the fried extrudate are enhanced while the bulk density and hardness are reduced. Increase in screw speed results in increased water absorption index and water solubility index of the product. As the screw

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Marlina, Evi, Hasmalina Nasution, and Isranbidin Isranbidin. "PEMBERDAYAAN EKONOMI KELOMPOK NELAYAN TANGKAP DALAM UPAYA OPTIMALISASI TANGKAPAN IKAN PRODUK PEKASAM KEMASAN DI DESA PANGKALAN SERAI." Jurnal Pengabdian UntukMu NegeRI 2, no. 2 (2018): 55–59. http://dx.doi.org/10.37859/jpumri.v2i2.836.

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Pangkalan Serai village, one of the villages in the Kampar Kiri Hulu sub-district, is a kampar river basin that is still isolated and a part of its residents are fishermen. Catchesfishermen have generally been sold fresh, overlaid (diang on bamboo beds) for fish supplies, ormaking it into pakasam. Pakasam is a kind of side dish that is processed by fermentation methodfrom fish with special spices which are inserted into small jars or closed jars for about 10 daysand after that period it can be cooked like fried or fried. Servicer conducts community partnershipprograms in this village with guid

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Muntasir, Muntasir, and Sri Prilmayanti. "Aplikasi Teknologi Tepat Guna pada Pembuatan Kue Donat, Kue Roti dan Roti Goreng pada Mitra Usaha Roti Sari dan Dian Jaya Kota Kupang." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 1, no. 2 (2017): 89. http://dx.doi.org/10.36339/je.v1i2.58.

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The application of appropriate technology in the form of electric stirrer and storefront of donut product storagehas been implemented appropriately and targeted to the business partner of Roti Sari and Dian Jaya Bakery Businesslocated in Kupang city. Until now the process of stirring, pengulenan or pengenyalan on household industry partners arestill done manually with simple equipment. In order to increase the added value and selling value of donut cake products,baking cookies, Bolu cake, it is necessary to synergy between universities with partners in the form of application ofappropriate tec

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García, M. A., C. Ferrero, A. Campana, N. Bértola, M. Martino, and N. Zaritzky. "Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products." Food Science and Technology International 10, no. 5 (2004): 339–46. http://dx.doi.org/10.1177/1082013204047564.

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Reducing fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The objective of the present work was to analyse the effect of coating formulation on the quantity and composition of oil-uptake by potato strips and dough discs, and the quality of frying oil after several frying batches. The effect of coating composition showed that the most efficient formulations were 1% methylcellulose (MC) and 0.5% sorbitol for fried potatoes and 1% MC and 0.75% sorbitol for dough discs. The most effective coating formulat

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Cagabihon, Anastacio, Ivy Emnace, and Nilda Amestoso. "Market Acceptability Study of Vacuum-fried Chicken (Gallus gallus domesticus L.) “Isaw”." Science and Humanities Journal 13, no. 1 (2019): 1–9. http://dx.doi.org/10.47773/shj.1998.121.1.

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Chicken “isaw”is a traditional food in the market that has been widely accepted by the low-income segment of the Filipino populace. Chicken “isaw” was developed into a more hygienic product through vacuum frying to improve its quality, shelf life, and marketability. Market acceptability assessment of the improved product was done by involving both consumers and non-consumers of chicken “isaw.” Results of which showed that 93% of non-consumers were aware about the traditional chicken “isaw” but were not buying or consuming the product due to perceptions that the product is unsafe, unhygienic, a

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Dewi, Eko Nurcahya, Lukita Purnamayati, and Retno Ayu Kurniasih. "The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 1 (2019): 41. http://dx.doi.org/10.17844/jphpi.v22i1.25875.

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Milkfish (Chanos chanos Forsk.) contain high protein, particularly lysine as an essential amino acid and Polyunsaturated Fatty Acid (PUFA). High temperature processing namely frying, steaming, and high pressure steaming will reduce the quality of protein and lipid. The aimed of this study was to determine the quality of protein and lipid of milkfish in different processing methods. Samples processed in the form of fried,<br />steamed, and steamed in high pressure milkfish and fresh milkfish as control. Furthermore, the parameters are moisture content, dissolved protein, lysine, free fatt

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BHATTACHARYA, SILA, H. V. NARASIMHA, and SUVENDU BHATTACHARYA. "EFFECT OF GUM ARABIC ON THE RHEOLOGY OF CORN FLOUR DOUGHS AND FRIED PRODUCT QUALITY." Journal of Texture Studies 34, no. 4 (2003): 421–36. http://dx.doi.org/10.1111/j.1745-4603.2003.tb01073.x.

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Elmadfa, Al-Saghir, Kanzler, Frisch, Majchrzak, and Wagner. "Selected Quality Parameters of Salmon and Meat when Fried with or without Added Fat." International Journal for Vitamin and Nutrition Research 76, no. 4 (2006): 238–46. http://dx.doi.org/10.1024/0300-9831.76.4.238.

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Aim: To determine whether pan-frying (pork, beef and salmon) without oil or with different fats (olive oil, corn oil or a partially hydrogenated plant oil) or steaming (only salmon) have effects on the total fat content, the fatty acid pattern, lipid peroxidation, tocopherols and in particular for salmon on vitamin D3 and astaxanthin. Material and Methods: Pork, beef patties and salmon were pan-fried (6 min each), beef fillet was pan-fried (5 min) with an additional braising period of 90 minutes and salmon was steamed for 12 minutes. Each pan-frying treatment was done with the above mentioned

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Widuri, Bambang, Amiruddin Saleh, and Nurheni Sri Palupi. "Kelayakan dan Strategi Pengembangan Usaha pada Outlet Ayam Goreng Waralaba dan Mandiri." MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 9, no. 2 (2014): 179–94. http://dx.doi.org/10.29244/mikm.9.2.179-194.

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The key to the success of small and medium enterprises located in the possession of knowledge, courage and sincerity in running the business. Currently, in order to minimize the risks that may arise, many small businesses, especially entrepreneurs, using the franchise system (franchise) as a means to develop their business. Failure in business franchise can be traced through several aspects, namely finance, management and marketing aspects. The purposes of the study are: (1) to describe the feasibility of fried chicken business with franchise and independent system, (2) to describe the percept

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Yañez-Farias, G. A., V. Bernal-Aguilar, L. Ramírez-Rodríguez, and J. M. Barrón-Hoyos. "Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo." Food Science and Technology International 5, no. 1 (1999): 89–93. http://dx.doi.org/10.1177/108201329900500109.

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A chickpea protein concentrate (HPP, 64% protein) obtained by a flat plate ultrafiltration system, was used as an ingredient to fortify cookies, pasta and a fried corn snack. The products were prepared from wheat, semolina and alkali-treated corn flours, respectively, and blended with 5, 10 and 15% (w/w) of the HPP. Pasta quality, corn snack fat absorption and cookie expansion factor were mea sured. All the products were sensory evaluated by trained panelists. Functional dough properties, final product quality parameters and sensory characteristics were not greatly affected by increasing amoun

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Tirtawijaya, Gabriel, Mi-Jeong Lee, Bertoka Fajar Surya Perwira Negara, et al. "Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)." Foods 10, no. 8 (2021): 1962. http://dx.doi.org/10.3390/foods10081962.

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Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and

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Zakiyyah, Amalina Maryam, and Ulya Anisatur Rosyidah. "The Implementation of Supply Chain Management at �Sale Pisang� Businesses to Face MEA." Kontribusia (Research Dissemination for Community Development) 2, no. 1 (2019): 31. http://dx.doi.org/10.30587/kontribusia.v2i1.779.

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Home Industry �Sale pisang� Banyuwangi UD. Della Sale is one of the many UMKM producers of Banyuwangi souvenirs. The home industry faces several problems, namely (1) the shelf life of the fried �sale pisang� product is relatively short because of draining oil process is not maximal. (2) Product marketing is still limited. Maharani Community seeks to increase the income of its assisted people by cooperating with UD. Della Sale and acts as a distributor of �sale pisang� products. However, members of the Maharani Community do not have the knowledge and skills of financial management and marketing

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Dua, Sourab, Z. F. Bhat, and Sunil Kumar. "Effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, traditional fried mutton ribs." Nutrition & Food Science 45, no. 5 (2015): 662–76. http://dx.doi.org/10.1108/nfs-01-2015-0006.

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Purpose – The purpose of this study is to explore the possibility of utilization of lemon peel extract as a natural antioxidant source in muscle foods. The products incorporated with lemon peel extract were assessed for various oxidative stability and storage quality parameters. Design/methodology/approach – The study was designed to evaluate the effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, a popular traditional meat product. The products were prepared and treated with different concentrations of lemon peel extract (0.5, 1, 1.5 per cent) and were ae

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Tiwari, Uma, Mary Gunasekaran, R. Jaganmohan, K. Alagusundaram, and B. K. Tiwari. "Quality Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and Legumes By-Product." Food and Bioprocess Technology 4, no. 7 (2009): 1172–78. http://dx.doi.org/10.1007/s11947-009-0219-6.

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Setiadevi, Shinta, and Dian Ridlo Pamuji. "PKM DESA GITIK DALAM PENINGKATAN PRODUKSI INDUSTRI RUMAH TANGGA TAHU." ELEMEN : JURNAL TEKNIK MESIN 5, no. 2 (2019): 54. http://dx.doi.org/10.34128/je.v5i2.78.

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Soybean is one of the Banyuwangi district food crops which has the potential to continue to be seeded besides rice, corn, peanuts, green beans, cassava, and sweet potatoes. Banyuwangi Regency was designated as one of the national soybean barns by the Ministry of Agriculture of the Republic of Indonesia since 2015 with an area of 100 hectares in Muncar District. The soybean varieties developed are New Superior Varieties (VUB). The productivity obtained eaches 3 tons per hectare beyond the national soybean productivity average if 1.5 tons per hectare. The most important part of soybeans is soybe

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SULAEMAN, AHMAD, KAY BOON TAN, STEVE L. TAYLOR, and JUDY A. DRISKELL. "SENSORY ACCEPTABILITY OF A DEEP-FRIED CARROT CHIP PRODUCT AS EVALUATED BY AMERICAN AND SOUTHEAST ASIAN CONSUMER PANELS." Journal of Food Quality 25, no. 5 (2002): 453–67. http://dx.doi.org/10.1111/j.1745-4557.2002.tb01039.x.

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JIAMJARIYATAM, Rossaporn. "Effect of Jackfruit Seed Starch (Artocarpus heterophyllus) Microstructure on Properties and Characteristics of Fried Battered Product." Walailak Journal of Science and Technology (WJST) 15, no. 12 (2017): 879–92. http://dx.doi.org/10.48048/wjst.2018.3427.

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The objective of this research was to study the effect of the ratio between wheat flour (WF) and jackfruit seed starch (JS) on the physical, chemical quality and sensory characteristics of batter coating. The ratio of WF to JS used in the study to make batter coating were 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The WF and JS exhibited the “A-type” crystal form. Increasing JS content in the starch mixture was found to increase amylose content and relative crystallinity significantly. The amount of oil absorption in the battered product decreased significa

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Suprapto, Dodik, NFN Nurliyani, and Yudi Pranoto. "Influences of Curd Concentrations Towards Milk Snack Quality." Jurnal Penelitian Pascapanen Pertanian 12, no. 3 (2017): 115. http://dx.doi.org/10.21082/jpasca.v12n3.2015.115-123.

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<p>Curdis a white mass precipitate as milk solids (rich of casein protein) obtained by adding acids or enzymes in milk. Addition curd in the snack production is expected to improve the nutritional product. The study aims to determine the effect of different concentrations of curd against physico chemical characteristics, sensory evaluation, and microstructure of milk snack that fried using deep fat frying at atmospheric pressure (70 cmHg). Percentage between curd : mix flours are 0% : 100%; 20% : 80%; 30% : 70% and 40% : 60%. Variables measured include physico chemical characteristics an

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Gorbatovskiy, Andrey, Irina Rakityanskaya, and Marina Kaledina. "Minced products from undersized sea fish: new industrial technology." Foods and Raw Materials 9, no. 1 (2021): 87–94. http://dx.doi.org/10.21603/2308-4057-2021-1-87-94.

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Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from medium-sized and large fish. In spite of the fact that undersized fish is cheap, it requires manual processing and remains so time and labour consuming that it is utilized for non-food purposes. The research objective was to develop a new technology for processing undersized sea fish into minced ready-to-eat products. Study objects and methods. Th

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Peña, Haydee, Heysa Mendoza, Fernando Diánez, and Mila Santos. "Parameter Selection for the Evaluation of Compost Quality." Agronomy 10, no. 10 (2020): 1567. http://dx.doi.org/10.3390/agronomy10101567.

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This work studies variables measured from the first phase of composting through the acquisition of the final product, with the goal of identifying those that are more strongly related to quality and are most useful for developing an index. The necessity to establish quality control procedures thus exists for the classification of raw materials in the same way as for the finished products. To accomplish this, three mixtures were prepared, with the goal of achieving a C/N ratio of 30 and a moisture content of 60%. The primary component of each mixture was: fruit processing waste (C1), sewage slu

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Sari, Fera, Agus Zainal Ramat, and Suardi Jasma. "UPAYA PENGELOLA USAHA PEMBUATAN TEMPE LELA JAYA DALAM MENINGKATKAN KUALITAS PRODUK." Journal Of Lifelong Learning 2, no. 2 (2020): 106–10. http://dx.doi.org/10.33369/joll.2.2.106-110.

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The perpose of thi is research is to know the effort of management manufarturing business lela jaya tempe at home industry to increase family economi in manna south bengkulu. The is research lising quatitative reseach metode. To guarintee the validity of data. The researcher take triagulation of researcher subject and collecting data technique. Based on the research goal and the discussion can be concloded 1) in the improving a product guaity there are same that should be considorod, starting from row material selections production process until the packaging. Which are the row materias that h

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Šottníková, Viera, and Klára Borutová. "Change of fat during friting and final qualities of soft cakes." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 1 (2009): 147–52. http://dx.doi.org/10.11118/actaun200957010147.

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The purpose of this attemt was to evaluate the influence of deep-frying fat on the quality of frying pastry and observe chemical changes of frying fat during frying.The samples of frying pastry were provided by factory Penam s. r. o., Rosice. Four sorts of soft-centered friedcakes and not soft-centered friedcakes were evaluated. The samples of hydrogenated fat were taken twice always at the beginning and at the end of the frying. This lasted 7 days. Chemical analyse and qunatification fatty acid by using gass chromatography were took by these samples. The sensor evaluation was made by ten ex

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Dahal, Santosh, and Surendra Bahadur Katawal. "Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti." Journal of Food Science and Technology Nepal 8 (December 15, 2014): 12–17. http://dx.doi.org/10.3126/jfstn.v8i0.11721.

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Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing peri

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Udovenko, Oleksiy, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko, Olena Litvinenko, and Katerina Kunitsia. "TECHNOLOGY OF CULINARY (FRYING) FATS." EUREKA: Life Sciences 3 (May 31, 2020): 10–17. http://dx.doi.org/10.21303/2504-5695.2020.001318.

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The increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal rates are low. The industry is currently facing a top-of-mind technology challenge: to reduce the “oil content” of fried foods by developing a frying fat that would meet up-to-date food production standards. In other words, there is a need for a frying fat, which should last as long as possible without oxidizing and changing colour. Furthermor

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Wicaksono, Tutur, and Rika Fatimah P.L. "DETERMINING PRIORITY NEEDS OF CULINARY MICRO-ENTERPRISE CUSTOMERS IN INDONESIA THROUGH A QUALITY PERSPECTIVE." Journal of Tourism and Economic 3, no. 2 (2021): 66–76. http://dx.doi.org/10.36594/jtec.v3i2.99.

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Determining the priority of customer needs is one of the right steps for business people to take to determine the direction of allocating their resources. In this study, affinity diagrams and tree charts are used to classify and translate the opinions of loyal customers about customer needs. The customer opinion (voice of the customer) obtained through semistructured interviews is then translated into a technical language (voice of quality) that has a relationship and correlation to existing theories. Data in the form of items of customer need, which are the result of affinity diagram analysis

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Ridwansyah. "Utilization of Tofu Rounder Machine in the Small Medium Entrepreneurship (SME) of Tofu Chips in Galang, Deli Serdang Regency, North Sumatra." Journal of Saintech Transfer 2, no. 1 (2019): 13–23. http://dx.doi.org/10.32734/jst.v2i1.970.

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The service team of the Food Science and Technology Study Program, Faculty of Agriculture along with the Community Service Institute of Universitas Sumatera Utara has conducted service activities for partner which are SMEs of tofu chips in the Hamlet II of Pisang Pala Village, Bangun Purba District, Deli Serdang Regency, North Sumatra Province between May and October in 2018. The partner named Roemah of Al Fatih, which produces raw tofu from soybeans, fried round tofu, and tofu chips. The main problem faced by the partner that began production in 2016 was the difficulty when making spherical o

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Muntasir, Muntasir, and Pius Weraman. "Pengurangan Kadar Minyak Pada Abon Ikan Produksi Savitri Dan Tiaras Dengan Penerapan Alat Peniris Serbaguna Di Kota Kupang." JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) 2, no. 2 (2018): 20. http://dx.doi.org/10.36339/je.v2i2.147.

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Community Partnership Program in small home industry of making fish floss brand "Savitri" and "Tiaras" inKupang city in the form of application of electric centrifugation filter model has been implemented. One of the problemsin the production of Savitri and Tiaras fish floss is that there is still a lot of oil in the frying product which is only drainedon a simple sieve and then placed for some time on traditional tools of filter and paper that can cause low quality and lowquality, so it is necessary to reduce the oil yield frying fish floss product. In order to increase the added value and se

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