Banana Bread Research Articles

The Impact of Ambon Banana (Musa Accuminata Colla) Puree Addition to Banana Bread Making on Physical Quality and Consumer Acceptance

The objective of this study was to analyze the impact of the addition of ambon banana puree in banana bread on physical quality and consumer acceptance. The method used was an experimental method with three types of treatments, namely banana bread adding 25%, 50%, and 75% ambon banana puree, conducted at the Pastry & Bakery Laboratory of Culinary Art Education, State University of Jakarta. The validity test was conducted using the organoleptic test to five lecturers of Culinary Art Education, State University of Jakarta, consisting of four external aspects and eight internal aspects, showing that banana bread adding 25% and 50% ambon banana puree excelled in various aspects. The physical quality test was conducted by measuring the volume of each product for three repetitions. The test results using the ANOVA test showed that there was no impact of the addition of banana puree on the quality of bread volume. The consumer acceptance test was conducted using the Friedman test, and data collection was done using the hedonic test for 30 panelists. The Friedman test results showed that there was an impact of the addition of ambon banana puree in banana bread on consumer acceptance in the aspects of volume, skin color, bread crust, skin characteristics, crumb color, crumb pores, crumb texture, and chewing quality. Furthermore, the results of Tuckey's test showed that banana bread adding 25% ambon banana puree was most preferred in terms of volume and chewing quality, banana bread adding 25% and 50% ambon banana puree was most preferred in terms of bread crust color, bread crust thickness, bread crust characteristics, crumb color, crumb pores, and crumb texture. Based on the results of this study, it is recommended that banana bread add 50% of banana puree products for further utilization of banana ambon.

Meningkatkan Penjualan UMKM sebagai Wujud Pemberdayaan Pada UMKM Bangun Jaya Di Desa Sukaraya

Abstract The Micro, Small, and Medium Enterprises (MSME) sector plays a crucial role in shaping Indonesia's economic activity and serves as a fundamental pillar of the national economy. According to Law No. 20 of 2008, MSMEs refer to productive enterprises that are owned by people or corporate entities and fulfill certain conditions. The objective of this study is to investigate the Bangun Jaya banana bread micro, small, and medium enterprise (MSME) in Hamlet 1 Sukaraya Village, which is overseen by Pak Nedi. The study employs qualitative methodologies to comprehensively comprehend the operations of these micro, small, and medium enterprises (MSMEs). Comprehensive interviews, observation, and documentation acquired the data. The study findings indicate that Bangun Jaya's banana bread manufacturing system is commendable and sophisticated. However, there are still challenges in terms of marketing. The involvement of the Real Work Lecture team from Pelita Bangsa University enables the implementation of a more comprehensive marketing approach to boost sales of this product.

Integer weighted goal programming model for a multi-product company: a case study in the Nigerian food industry

Production planning is a complicated task that requires cooperation among multiple functional units in any organization. The management of production companies have several goals or target which they intend to achieve for their company. Henceforth, this research work presents a weighted Goal programming model for the production problem of a Nigerian food manufacturing company. The goals of the work include minimization of the underachievement of the profit goal, minimization of the underachievement of production target of the breads (burger, sardine, banana, hot dog roll, coconut, mixed fruit) and minimization of the overachievement of the machine production time. The data was collected from the production and sales department of the case company. The data included the quantity of each raw material (flour, sugar, salt, milk, nutmeg, water, butter, yeast, preserver, improver) used in producing one unit of each bread type (burger, sardine, banana, hot dog roll, coconut, mixed fruit), profit per unit of bread, time used in producing 1 unit of bread, quantity target of 1 unit of bread. The goals of this work are 8 goals which include profit goal, machine time goal, production goal of burger bread, sardine bread, banana bread, hot dog roll bread, coconut bread, mixed fruit bread. From the results obtained using LINGO optimization software, 6 goals out of 8 target goals were achieved. The achieved goals include production goal of burger, sardine, banana, hot dog roll, coconut, mixed fruit bread while the goals not achieved includes machine time goal and profit goal.

Relationship between Shift Work Status, Eating Habits, and Body Mass Index among Nurses in Abha City, Saudi Arabia

Aim of Study: To investigate the relationship between shift work status, eating habits, and body mass index among nurses. Methods: This study followed a cross-sectional research design. It included all nurses with at least one year of experience in the nursing field, at all main governmental healthcare facilities in Abha City, Saudi Arabia. Eligible nurses were invited via e-mail to respond to a self-administered questionnaire in the English Language, which was generated using an online survey system (Google Form). The questionnaire consisted of an interface and three parts: sociodemographic characteristics, anthropometric measurements, and a validated food frequency questionnaire. Results: The total number of participants was 403. The age of most participants (78.7%) was 30-40 years. They were mostly females (82.1%), Saudis (65%), and married (56.6%). Almost half of the participants (47.1%) had rotating work shifts, while 52.9% of them reported that they had fixed day work shifts. About one-third of nurses (32.5%) were overweight, while obesity and underweight were prevalent among 24.6%, and 3% of them, respectively. Chicken kabsa was the most commonly consumed type of meat (82.6%), while sausages were the least (18.1%). Biryani or red rice was the most commonly consumed type of bread and cereals food category (93.1%), while the least was maasoub (banana bread) (34%). Boiled egg sandwiches were the most commonly consumed (77.9%), while chicken sandwiches were the least (34.7%). White cheese was the most commonly consumed of dairy products (72.2%), while fat-free labneh was the least consumed (26.3%). Nuts were most commonly consumed in the sweets and snacks category (75.4%), while ice cream was the least (48.9%). Red tea was the most commonly consumed drink (85.4%), while caffeine-free coffee was the least consumed (34.2%). Dates were the most commonly consumed fruits (92.6%), while dried fruits were the least (41.9%). The green salad was the most commonly consumed type of vegetable (91.3%), while the mushroom was the least (30%). The prevalence of obesity among participants with rotating work shifts was significantly higher than those in the fixed-day work shift (31.6% and 18.3%, respectively, p=0.001). Moreover, means of consumed food categories were higher among participants with rotating work shifts than those with fixed days’ work shifts. Significant differences were observed regarding participants’ consumption of meat and fish (p=0.035), bread and cereals (p=0.044), and sandwiches and burgers (p=0.039). Conclusions: Prevalence rates of obesity and overweight are high among nurses. Rotating work shift nurses have poor eating habits, which might lead to an imbalance in their diet. They consumed more food categories with high energy values than those with fixed day shifts. Moreover, rotating work shift nurses tend to consume more snacks than complete meals. Key Words: Nurses, Shift work, Eating habits, Body mass index, Saudi Arabia

DEVELOPMENT AND ACCEPTABILITY OF FLOUR FROM GREEN CAVENDISH BANANA (MUSA ACUMINATA CAVENDISH) AND ITS POTENTIAL PRODUCT

Green Cavendish banana is a variety of banana (Musa acuminata Cavendish) that is harvested while still unripe and green, commonly used for cooking or processing into various food products.This study aimed to develop bread made from green Cavendish banana (Musa acuminata Cavendish) flour as the raw material. Green Cavendish bananas, sourced from a banana plantation, underwent phytochemical analysis to assess antioxidant components, health benefits, and potential foaming properties. The study conducted a thorough nutritional analysis of banana flour, scrutinizing components such as oil, moisture, protein, phosphorus, magnesium, copper, potassium, and manganese through various methods. It also delved into the characteristics, bioactive elements, nutritional value, and sensory appeal of Green Cavendish Banana Flour and its derivative products. Notably, phytochemical analysis revealed the presence of beneficial compounds like flavonoids, phenols, condensed tannins, and saponins in Green Cavendish Bananas, implying potential health benefits and foaming properties. Moreover, the research furnished a detailed breakdown of the nutritional composition of Green Cavendish Banana Flour, incorporating vital information about its oil, protein, phosphorus, magnesium, copper, potassium, and manganese content, alongside the methods used for measurement. The study also elucidated the ingredients and processes involved in creating banana bread.Importantly, the sensory evaluation demonstrated the high overall acceptability of banana bread made from Green Cavendish Banana Flour, encompassing favorable responses to its appearance, aroma, texture, and taste. Collectively, these findings underscore the promising potential of Green Cavendish Banana products, both from a nutritional perspective and in terms of consumer preferences and sensory appeal. In conclusion, the study highlights the rich reserves of bioactive compounds and essential nutrients in Green Cavendish Banana and its derivative products. The phytochemical analysis emphasized these benefits, while the composition analysis illuminated their nutritional content. Additionally, the high acceptability of banana bread made from Green Cavendish Banana Flour underscores its role as a nutritious and delightful food choice.

Objectification of Women Through Metaphors in Stand-up Comedy. From Cars to Banana Bread

This paper examines metaphorical expressions labelled under the conceptual metaphor A WOMEN IS AN OBJECT originating from 30 performances by female North American stand-up comedians. By combining the Conceptual Metaphor Theory (Lakoff & Johnson, 1980/2003) and stand-up comedy research, this corpus- and the dictionary-assisted study examines how women and womanhood are conceptualized in terms of objects such as buildings, food, houseware, or vehicles. The multilevel analysis of the expressions shows that the interplay between the subversive character of stand-up comedy and gendered metaphors allows for reclaiming the power over stereotypical language under the guise of humour.

Susannah Banziger

Susannah Banziger is almost apologetic about her path to becoming a scientist. There was no sudden epiphany, and she became interested in chemistry only as an undergraduate. When you grow up in a small town in Indiana, “you don’t really know what a chemist does,” she says. But talk to her some more, and it becomes clear that she was always curious about the world and driven to make it a better place. She recalls how her parents—particularly her mother, a schoolteacher—encouraged her love of learning. “One of my early memories is of me sitting on the kitchen counter, and we’re talking about which component in the banana bread is the most white,” she recalls. “I think I could say the word albumen at, like, 3.” Banziger is now applying her curiosity and drive at the agrochemical firm Corteva Agriscience, where she is a formulation chemist. Her work involves determining

Perhitungan Harga Pokok Produksi Berbasis Aktivitas Pada Umkm Al-Iqshan Pastry Dan Bakery

This study aims to determine the difference in the calculation of the Cost of Production between conventional and activity-based methods if applied by Al Iqshan Pastry and Bakery, which by knowing the comparison of the Cost of Production will make it easier for management to get an estimate of the costs incurred during production and will facilitate the management in making reports, and with an accurate cost report the management can make the right decisions for the benefit of the company. In calculating the Cost of Production applied by Al Iqshan Pastry and Bakery using conventional and activity-based methods. Cost of Production is calculated on the production of brown bread, meses bread, milk chese read, chocolate banana bread, cappuccino bread in 2021.This study shows that in the analysis of product costs based on activity, understanding the characteristics of a cost becomes very important.

Impact of drying methods on banana flour in the gluten-free bread quality

Green banana flour (GBF) is considered a functional ingredient that could improve banana world's production sustainability. The banana drying method might influence the physicochemical and nutritional properties of GBF, affecting its performance in bread-making. The study aims to determine the impact of freeze-drying and oven-drying on gluten-free banana bread's quality. Freeze-dried banana flour (FDBF) bread had higher specific volume, resilience, and less brown coloration than oven-dried banana flour (ODBF) bread. Also, FDBF bread presented higher resistant starch (RS). The slowly digested starch (SDS) was similar in both types of bread. In contrast, rapidly digested starch (RDS) was significantly higher in FDBF bread, which led to higher expected glycemic index. Even though the nutritional fractions (RS and SDS) of both gluten-free banana bread exceeded 20 g/100 g bread (db), with no significant difference concerning the drying type, the FDBF bread presented improved characteristic.

About the Contributors

About the Contributors

QUALITY ANALYSIS OF BAKERY PRODUCTS USING THE SIX SIGMA METHOD AND FAILURE MODE AND EFFECT ANALYSIS (FMEA) CASE STUDY ON CV. XYZ

CV. XYZ is a bakery production company which also contributes as a part of culinary industry. During producing, CV. XYZ faces problem regarding the high percentage of its defective products which namely blueberry blankon bread, banana chocolate bread, and coffee bread. This research aims to find out the value of DPMO and determining the value of Sigma for product quality by using Six Sigma method. Six sigma method was used since its able to control the number of defective products, find out the product defects by using Sigma value, improve product defects, and provide recommendations for improving the quality of product by using FMEA method on those three products. The result shows that DPMO value for Coffee Bread is 17,757 along with sigma value of 3,61. The DPMO value for blueberry blankon bread is 18,048 with sigma value of 3.60. Lastly, the DPMO value of chocolate banana bread is 17.644 with sigma value of 3.61. Thus, it is necessary to analyze the causes of quality defects and recommend solutions in order to improve the quality of products. Defects on product/s are caused by four factors which particularly human, material, method and machine. Hence, there are three ideas of proposed improvement on defect products based on FMEA.

How to Become a Philosopher from the (dis)Comfort of Your Own Home

How to Become a Philosopher from the (dis)Comfort of Your Own Home

ALOKASI BIAYA OVERHEAD PABRIK BERDASARKAN ACTIVITY BASED COSTING DALAM MENENTUKAN HARGA POKOK PRODUKSI PADA ANDRA BAKERY MEDAN

This study aims to determine and analyze how the allocation of factory overhead costs based on activity based costing in determining the cost of production at Andra Bakery Medan. The population in this study is data regarding costs related to the Cost of Production, namely direct processing data and factory overhead costs at Andra Bakery Medan from the year it was founded until 2020. The research sample in this study was direct processing data and factory overhead costs at Andra Bakery Medan in 2020. The data analysis technique in this study is a descriptive analysis method.Based on the results of the analysis and evaluation, it can be concluded that the cost of production per unit with the traditional method for banana bread is Rp. 1,090, for brown bread is Rp. 1,179, and for srikaya bread is Rp. 1,212. While the cost of production per unit using the activity based costing method, different results were obtained for banana bread of Rp. 1,084, for brown bread of Rp. 1,172, and srikaya bread of Rp. 1,229. This difference is caused because in the traditional method the overhead costs for each product are only charged to one cost driver, namely the number of production units. Meanwhile, in Activity Based Costing, overhead costs for each product are charged to 3 cost drivers, namely the number of production units, direct working hours, and area

Travelling Noodles and Migrating Pieces of Raw Fish

Travelling Noodles and Migrating Pieces of Raw Fish

Multimodal cohesion through word formation: Sublexical cohesive ties in online illustrated step-by-step cooking recipes

Cooking recipes represent a technical language register characterised by comparatively many complex word formations. However, recipes are also commonly read by non-expert users – an audience that benefits particularly from step-by-step instructions with photographs of the ingredients and the processes they enter. This contribution provides a discourse-analytical account of online step-by-step cooking recipes with illustrative photographs with regard to multimodal cohesive ties below the level of words. It explores how word formation processes, the morpho-semantic units they combine and the relations between these units can bring about cohesion. Providing a comprehensive discussion of word formation in the light of Halliday and Hasan’s (1976) classical model, the paper explores the existence of sublexical equivalents for the categories of lexical cohesion, reference, substitution, ellipsis and conjunction, and discusses level-specific restrictions on cohesion (e.g. word formation type or headedness). The extended cohesive model is then applied to the analysis of authentic step-by-step cooking recipes in order to explain how e.g. the use of the compound banana bread in the title, the compound’s initial constituent banana in the list of ingredients, a photograph of the finished, bread-like product, and a photograph of raw bananas as an unprocessed ingredient creates a rich multimodal sublexical cohesive network.

Breadlines and Banana Bread: Rethinking Our Relationship with Food in the Age of Covid-19

Breadlines and Banana Bread: Rethinking Our Relationship with Food in the Age of Covid-19

PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI

Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.

English

English

PENENTUAN JUMLAH PRODUKSI UD MEGA SAPUTRA MENGGUNAKAN FUZZY TSUKAMOTO

The breaking of bread production at UD Mega Saputra always rely on estimation only. Where with the many deficiencies found that resulted in losses for the company. Based on the inventory data and the number of requests, then designed a system of determining the amount of production using Tsukamoto method. In this system of production determination, there are three variables that are modeled, namely: demand, supply, and production. Steps to make Determination of Production Amount UD Mega Saputra Using Fuzzy Tsukamoto include designing the concept, collecting data, preparation of hardware and software, making modeling diagram, making application, testing, repairing, and completion. One example calculation using Tsukamoto method with type of mocca bread produce70 bread, banana bread produce as many as 244 and donat produce an amount of 291 of bread per week.Keywords: fuzzy Tsukamoto, production amount, bread production, fuzzy

Variety overcomes the specificity of cue-potentiated feeding in rats.

Cue-potentiated feeding (CPF) describes the stimulation of food consumption by cues that have become associated with food. Determining under what Conditions CPF occurs is important to better understand how exposure to food cues contributes to overeating. CPF is typically found to be specific: cues enhance consumption only of the food they have signaled. Further, previous research has focused largely on discrete cues rather than multimodal cues such as a feeding environment. The present experiments paired a "Plus" context with highly palatable food and a "Minus" context with no food or chow in adult female rats. Experiment 1 confirmed that the Plus context enhanced consumption of the paired food (Froot Loops) but not a different food (banana bread). Experiments 2 and 3 tested whether pairing a variety of foods with the Plus context would overcome this specificity. In Experiment 2 the Plus context either contained bland chow (Chow group), 1 (Single group), or 3 palatable foods (Variety group). The test food, Froot Loops, was familiar but never paired with the Plus context. The Variety group exhibited CPF by eating more Froot Loops in the Plus than in the Minus context, while Single and Chow groups ate equivalently in the 2 contexts. Experiment 3 replicated this effect when the Minus context contained chow during training and when a novel food was tested. These findings have important implications for overeating given that modern food environments are typified by variety and that food consumption often occurs outside the home. (PsycINFO Database Record