Beverage Processing Industries Research Articles

How Differences in Herbal Beverage Consumer Decisions Based on Demographic Factors?

For a long time, people have been consuming homemade herbal drinks, which are processed traditionally. However, micro, small, medium, and large-scale businesses are now emerging in the production and marketing of ready-to-consume packaged herbal drinks. Research is needed on whether there are differences in consumer motivation in using homemade and industrial-made herbal beverages in terms of the factors of age, gender, education, occupation, and marital status of consumers, as well as how the simultaneous influence of these five variables on the motivation to consume herbal drinks. This study used a sample of 327 people whose data was collected through a digital questionnaire. Data were analyzed using Mann Whitney, Kruskal Wallis, and multiple linear regression. The results showed differences in consumer decisions based on age, education, occupation, and marital status in the choice of herbal drinks, but not gender differences. Most consumers chose the non-packaged type. Simultaneous testing, age, and occupation factors significantly affected consumer decisions, while gender, education, and marital status were not necessary. The results have implications for the segmentation strategy, targeting, and market positioning of the herbal beverage processing industry and the herbal beverage raw material supply industry, better market understanding, more targeted product development, more effective promotional interventions, increased public awareness of the benefits of herbal drinks, and government policy support for the herbal beverage industry.

Effect of Marketing Strategy Factors on Marketing Performance of Food Home Industry in Malang City

This research examines factors or types of marketing strategies and marketing performance. The aim of the research is to examine the factors of each variable and the influence of marketing strategy factors on the performance of marketing strategies in the home food industry in Malang City. The research is in the form of a survey with a type of causal research. The number of samples was 398, taken from the food and beverage processing industry in Malang City. Data was collected through a survey using a questionnaire. Data were analyzed using the Structural Equation Modelling (SEM) Partial Least Squares (PLS) method. The research results explain that the marketing strategy factors formed are cost efficiency, product innovation, marketing innovation, and distribution channels. Meanwhile, the effectiveness of marketing strategy performance can be measured by increasing sales, market share and customer satisfaction. In further testing, cost efficiency, innovation and effective distribution factors influence marketing performance. This research provides benefits for the food home industry that product innovation, marketing, distribution and cost leadership strategies are very important to increase consumer satisfaction. Increased consumer satisfaction will have an impact on increasing market share, product sales, and profit sustainability.

SMEs Halal Compliance in the Implementation of Service Operations Management

Possession of halal certification does not necessarily ensure that SMEs have high halal compliance. Halal compliance is important to ensure the quality of SME products, including their service products. This study analyzes SME halal compliance in the implementation of service operations management. Descriptive and verification methods are used to test the hypothesis using regression. Some SMEs in Indonesia which are in the food and beverage processing industry sector already have halal standard criteria, although some have not yet received halal certification. Other business sectors are not yet halal certified because they still feel it is not urgent. There is an influence between halal compliance and the implementation of service operations management. The service operations management system model refers to effective, efficient and productive fundamentals, which are efforts not to deviate from other than what has been prescribed by Islam.

Analisis Preferensi Konsumen Pada Gula Kelapa Di Kecamatan Way Jepara Kabupaten Lampung Timur (Studi Kasus Di Pasar Way Jepara)

Sugar is one of the national strategic food commodities. National demand for sugar will increase in line with the increase in population, people's income and the growth of the food and beverage processing industry. Palm sugar is sugar made from coconut sap through the process of filtering coconut sap water, heating it and then molding it.The purpose of this study is to determine consumer preferences for palm sugar products and the attributes most preferred by consumers. The method used is survey method. Purposive location etermination. Respondents were determined by simple random sampling. Data analysis using Conjoint Analysis. The results of research on consumer preferences are that they prefer the color of palm sugar to dark brown-black, the taste of sugar is very sweet, the size of palm sugar is large, the packaging of leaves and the price is not too high or expensive.

Impact of different drying techniques on grapefruit peels and subsequent optimization of ultrasonic extraction conditions for bioactive compounds

AbstractThis research aims to investigate the effect of different drying methods on the phytochemical compounds of grapefruit peels and the subsequent optimization of ultrasonicated assisted extraction conditions for bioactive compounds. Based on the maximum retention of phenolic compounds and naringin content, the hot air‐drying approach was selected for optimization of extraction process. The Box–Behnken design was used for ultrasonic‐assisted extraction (UAE) of bioactive compounds from hot air‐dried peel powder. Three factors such as solvent concentration (SC), ultrasonic amplitude (UA), and sonication time (ST) were considered for optimize the extraction condition based on total phenolic content (TPC), total flavonoid content (TFC), naringin content, and total antioxidant activities (TAA). UV‐spectrophotometric and HPLC was used for the determination in this study. The results revealed that UA and ST had significant effects on all the extraction responses. Based on the numerical optimization, the optimum extraction condition was found to be 48% (v/v) ethanol concentration, 40% ultrasonic amplitude, and 13 min sonication time. The respective optimum phytochemicals and antioxidant activity responses were obtained as TPC (78.5 mg GAE/g dw), TFC (53.5 mg naringin/g dw), naringin content (40.8 mg/g dw), and total antioxidant activities by DPPH assay (25.5 mM Trolox/g dw), ABTS*+ assay (4050 mM Trolox/100 g dw) and FRAP assay (17.45 Fe [II]/g dw).Practical ApplicationsFruit peels are a rich and valuable bioactive residue obtained from the various juice and beverage processing industries. Grapefruit peels are an abundant source of antioxidants and bioflavonoids such as naringin and hesperidin, which have huge potential as a functional ingredients. The optimum extraction condition obtained by this UAE technique has higher levels of polyphenolic compounds and flavonoids, particularly naringin, which shows a wide range of applications in the pharmaceutical sector and might be a way towards its effective sources of utilization in functional foods.

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

AbstractTraditional thermal processing technologies are widely used to extend the shelf life of fruit juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices paved the way for alternative food processing technologies. Non‐thermal processing methods can be a substitute for thermal methods because they have no/minimal effect on the nutritive and sensory qualities of fruit juices and improve their storage quality by deactivating enzymes and eliminating microorganisms. In this review article, combined use of thermosonication (TS) with other non‐thermal processing technologies in fruit juice processing has been detailed. Additionally, the impact of TS on the various qualities of fruit juices as well as the TS mechanism have been covered. TS, one of the emerging non‐thermal technologies have been preferred in fruit juice and beverage processing industries over the past few years, due to consumer's preference towards high quality and nutritious food products. When TS is employed in combination with other non‐thermal processing methods, it reduces processing time, improves process efficiency, and reduces power consumption. The content of this review paper might be beneficial for upcoming research and the commercialization of this hurdle‐based approach.Practical ApplicationsGenerally, fruit juices were treated using thermal methods (e.g., pasteurization) for extending the shelf life by inactivating microbial and enzymatic activities. But it shows negative impact on the nutritional and sensorial attributes of fruit juices. Non‐thermal technologies like, TS has been preferred as an alternative method for the processing of juices due to their less/no effect on the quality parameters of juices. The benefits of TS as compared with thermal treatments include less flavor loss, significant energy savings, and increased homogeneity. TS reduces the processing temperature and time required for pasteurization of juices and it can be used to make high‐quality fruit juices that are additive‐ and preservative‐free. In the review, the effect of TS on fruit juice quality as well as its combined effect with high pressure processing and pulse electric field processing has been summarized. The finding of this review paper might be helpful for the further exploration of these technologies in the large‐scale food industries.

BUSINESS SUSTAINABILITY IN FOOD AND BEVERAGE PROCESSING INDUSTRY THROUGH INNOVATION IN MAROS REGENCY, INDONESIA

Research to analyze the influence of the creativity and innovation of business actors on the sustainability of food and beverage processing business actors. This research analyzes the influence of creativity on business continuity through food and beverage processing business actors in the Maros Regency. This research is a quantitative research with the explanatory method. The population in the food and beverage processing industry in Maros Regency is 476. This study uses the Slovin formula so that the number of samples is 217 units or business actors in the food and beverage processing industry—data collection techniques through questionnaires with data analysis techniques using structural equation model analysis. The results of the study show that innovation has a significant impact on business actors. This indicates that the higher the level of creation, the more significant the increase in food and beverage processing business actors in the Maros Regency. The innovations they have can have a tangible impact on increasing the sustainability of the food and beverage processing business in Maros Regency. The results of this study indicate that the influence of business actors has significantly increased the sustainability of the food and beverage processing business and increased the regional economy. Business actors can create creativity for the sustainability of food and beverage processing businesses in the Maros Regency.

Kebijakan Perdagangan Impor Bahan Baku Industri Makanan dan Minuman

Food and Beverage processing industry is the greatest contributor to the Gross Domestic Product (GDP) of Indonesia. Additionally, the demand of food and beverages product is rising along with population; about 8.4% rise in 2011 to 2019. The food and beverage processing industry is the most priority in the national industry development. Main constrain for food and beverage processing industry growth is raw material availability. This industry need raw material with certain specification and volume. Raw material from domestic did not qualify such as quality and quantity. From this, raw material for food processing industry is fulfilled by import raw material. This thesis aims to investigate which raw materials that most fulfilled by import and what trade policy happen in import materials.

Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration

This study aimed to determine the influence of ultrasound (3 vs. 15 min) and inulin (1% vs. 2% w/v) on the functional and sensory properties of whey-oat beverages. The treatments were identified as I1-U3, I2-U3, I1-U15, and I2-U15 referring to the inulin (I) percentage (1 or 2%) and the ultrasound (U) time (min), respectively. The acidity of whey and oat solutions decreased (p < .05) during storage while the antioxidant activity increased without effect on angiotensin-converting enzyme inhibitory (ACEI) activity. The whey-oat beverage with the highest antioxidant and ACEI activities was I1-U15. The beverages with inulin and ultrasound application were more accepted than the control beverage. Overall, the greatest outcomes were observed in the beverage containing 1% w/v inulin and 15 min ultrasound. Whey, oat, and inulin are potential ingredients that confer functional properties for the formulation of value-added beverages. Ultrasound technology can be a strategy to improve the functional properties of whey-oat beverages. Practical applications Ultrasound is a green, versatile, and non-thermal technology with an ample scope for development and commercialization in beverage processing industries. The use of ultrasound and inulin addition yielded in a whey-oat beverage with enhanced bioactive properties on cold storage. The synergistic effect of a whey-oat matrix added with inulin and treated with ultrasound has clearly evidenced its benefits in the design of new functional whey-oat-based beverages to be marketed as healthy, fast, and convenient supplementary foods.

Influence of Motivation, Creativity, and Innovation on Food and Beverage Processing Industry Business Perfomance in Pangkalpinang

This research aimed to determine the effect of motivation, creativity, and innovation on the performance of food and beverage processing industry players in the city of Pangkalpinang. This type of research was quantitative. The population in this study was the food and beverage processing industry players in the city of Pangkalpinang. The sampling technique was carried out by means of Simple Random Sampling and obtained a sample of 133. The data collection techniques used were questionnaires, documentation, and literature studies. The data analysis technique used was a multiple linear analysis technique and used a partial hypothesis test (t) and simultaneously (f) and uses the coefficient of determination. The results of this study are 1) motivation has no effect on the performance of the food and beverage processing industry players in Pangkalpinang 2) creativity has a positive effect on the performance of the food and beverage processing industry players in Pangkalpinang 3) innovation has no effect on the performance of the food and beverage processing industry players in Pangkalpinang 4 ) motivation, creativity, and innovation together have a positive effect on the performance of food and beverage processing industry players.

The Biogas Production from Brewery Waste: A Case Study for Tanzania Breweries Company Limited (Arusha-Branch)

Beverage and Food processing industries are extremely large consumers of energy and bio-waste producer worldwide. Due to its high concentration of organic compounds, which imposes a high biochemical oxygen to the waste's breakdown, disposal from these companies in the environment increases the risk of inconvenience to the ecosystem. In this context, the brewing industry's production phases included the fermentation of vegetable feedstock such as barley malt, hops, and grains that produces a variety of by-products. Fermented malts, hops, yeast and water which used for the beer production caused waste materials that are disposed as organic wastes. Experimentally the waste as anaerobic digestion feed was assessed. The idea was to support the environment by utilizing alternative energy using the bio-waste from the brewery industry. Samples from the Tanzanian Breweries Company Limited (TBL) Arusha branch were taken to the CAMARTEC biogas digester. The wastes in form of sludge were investigated for anaerobic digestion. The findings of this study showed that waste from the brewing sector may be converted into environmentally acceptable solutions to be used as a biogas.

Inventory strategies and performance of food and beverage processing industries

The purpose of the paper is to examine how inventory strategies influence the operational performance of food and beverage processing industries in Ghana. The partial least square-structural equation modelling analysis was used to understand how key inventory strategies affect operational performance of the food and beverage industries. The study found inventory strategies including economic order quantity and strategic supplier partnership to significantly influence operational performance, whereas just-in-time strategy had no significant influence on operational performance. This paper is an area biased, however, some insightful managerial implications could be deduced to properly manage inventory among food and beverage firms in similarly unstable business environments. The authors identified key inventory strategies, therefore helping managers in developing such strategies to improve operational performance. The paper contributes to the existing literature on inventory strategies and provides empirical evidence of key strategies and their corresponding effect on operational performance in a developing country.

Waste-derived biomaterials as building blocks in the biomedical field.

Recent developments in the biomedical arena have led to the fabrication of innovative biomaterials by utilizing bioactive molecules obtained from biological wastes released from fruit and beverage processing industries, and fish, meat, and poultry industries. These biological wastes that end up in water bodies as well as in landfills are an affluent source of animal- and plant-derived proteins, bio ceramics and polysaccharides such as collagens, gelatins, chitins, chitosans, eggshell membrane proteins, hydroxyapatites, celluloses, and pectins. These bioactive molecules have been intricately designed into scaffolds and dressing materials by utilizing advanced technologies for drug delivery, tissue engineering, and wound healing relevance. These biomaterials are environment-friendly, biodegradable, and biocompatible, and show excellent tissue regeneration attributes. Additionally, being cost-effective they can reduce the burden on the healthcare system as well as provide a sustainable solution to waste management. In this review, the current trends in the utilization of plant and animal waste-derived biomaterials in various biomedical fields are considered along with a separate section on their applications as xenografts.

Law Enforcement on Sharia Compliance: a Case Study on The Murabahah Consumptive Financing Agreement of Bank A Syariah

Sharia compliance is the basic basis for assessing whether Islamic banks have enforced sharia law. Law enforcement by Islamic banking must reach the element that the bank has implemented the rules of muamalah related to the prohibition of usury and dzolim. The factual phenomenon is fraud in the murabahah consumptive financing contract by Bank A Syariah. This is important to study and analyze considering that law enforcement on sharia compliance in bank A Syariah on contract and financing instruments has an impact on customer and public trust. This research uses normative legal research methods, with a critical legal study approach. The results of the study show that law enforcement is not directly proportional to sharia compliance. There is still a “legal trick” (Hilah) in the murabahah consumptive financing contract. Hilah is part of the legalization of taking usury. Bank A Syariah business activities have not been maximally carried out in the real or productive sector. Productive sectors, such as livestock, food crop agriculture, food and beverage processing industry, and others. Second, murabahah consumptive financing still relies on the pattern of consumptive lending in the form of a privileged civil servant decree as collateral. The object of the contract is money, not the real sector, so that the murabahah contract fraud by Sharia bank A also surfaced. The murabahah contract that is carried out between BA customers and Sharia bank A is one of the cases that justifies Islamic banks only have sharia labels, but their implementation has not been sharia.

Bioreactor control systems in the biopharmaceutical industry: a critical perspective.

Industrial-scale bioprocessing underpins much of the production of pharmaceuticals, nutraceuticals, food, and beverage processing industries of the modern world. The profitability of these processes increasingly leverages the economies of scale and scope that are critically dependent on the product yields, titers, and productivity. Most of the processes are controlled using classical control approaches and represent over 90% of the industrial controls used in bioprocessing industries. However, with the advances in the production processes, especially in the biopharmaceutical and nutraceutical industries, monitoring and control of bioprocesses such as fermentations with GMO organisms, and downstream processing has become increasingly complex and the inadequacies of the classical and some of the modern control systems techniques is becoming apparent. Therefore, with increasing research complexity, nonlinearity, and digitization in process, there has been a critical need for advanced process control that is more effective, and easier process intensification and product yield (both by quality and quantity) can be achieved. In this review, industrial aspects of a process and automation along with various commercial control strategies have been extensively discussed to give an insight into the future prospects of industrial development and possible new strategies for process control and automation with a special focus on the biopharmaceutical industry.Supplementary InformationThe online version contains supplementary material available at 10.1007/s43393-021-00048-6.

Improving the outcomes from electroactive constructed wetlands by mixing wastewaters from different beverage-processing industries

Denitrification in electroactive constructed wetland (EW) systems is constrained by the carbon source and the carbon/nitrogen (C/N) ratio (the COD/TN ratio). In this study, wastewater with a high C/N from a brewery was added to wastewater with a low C/N (dairy wastewater) in an EW system, and the pollutant removal, bioelectricity generation, transformations of dissolved organic matter, and microbial community structures were evaluated. The results showed that the average removal rates of ammonium nitrogen, total nitrogen, and chemical oxygen demand from the wastewater mixture were 6.40%, 46.44%, and 23.85% higher than those from the wastewater with a low C/N, respectively. Dissimilatory nitrate reduction to ammonium was effectively inhibited, and the NH4+-N removal was 25.52% higher, when the wastewater mixture was used instead of the high C/N wastewater. Similarly, the output voltage was significantly increased, and the internal resistance of the device was reduced, for the wastewater mixture. The structure of the microbial community improved, the relative abundance of electrochemically active bacteria was higher, and the protein-like and humic-like components were lower, in the mixture treatment than in the individual treatment. The results show that the nitrogen removal and biopower generation improved in an EW system when high C/N wastewater was used as the carbon source.

IMPLEMENTATION OF SIX SIGMA IN PRODUCT QUALITY CONTROL

Introduction: The problem faced by the company is the increase in the number of damaged products during the production process, which affects the quality of the product resulting decreased sales levels. The production process in food, beverage, and other processing industry is the most important activity to produce products that later to be marketed. Methods: The research method used in the study is Six Sigma method. Six Sigma is a system which has purpose to make a business become successful in a comprehensive and flexible manner. The product taken and examined is the sweet fermented Carica fruit. This fruit will be produced by CV. Gemilang Kencana, wheresoever the fruit is ready for the packing process, both cups and bottles.Results: The results of the calculation of Six Sigma value from CV. Gemilang Kencana has a sigma level 3.8 with the possibility of damage/ defects to the product up to 11,760 pcs in a million chance of production (DPMO). To reduce the number of damaged/ defective products that occur in the production process by sorting the highest percentage of causes damage, namely packaging leakage by 37%, untidy products by 50%, and less full products by 13%.Conclusion and suggestion: After knowing the results in this study, if the cause of the damage is not handled properly, more products will fail during the production process, which will cause an increase in production costs and have an impact on company losses.

ANALISIS KONDISI SOSIAL EKONOMI MASYARAKAT TANI DI SEKITAR CV PROMINDO UTAMA (Studi Kasus di Dusun Panggang, Kecamatan Losari, Kabupaten Cirebon)

CV Promindo Utama is a food and beverage processing industry in Panggang and has been established for 24 years. The existence of an industry in the middle of the life of rural communities does not always only bring benefits to the socio economic community around it. The purpose of this research is to find out the socio economic condition of the Panggang community on the existence of CV Promindo Utama. The research method used a descriptive qualitative method. Data collection techniques used are interviews, observations, and documentation. Data analysis techniques used are data reduction, data presentation, and inference. The results showed that the social interaction between the people of Panggang and CV Promindo Utama has a good relationship. The existence of CV Promindo Utama helps the education of the community of Panggang by building and assisting the operation of Islamic Kindergarten. Waste from industry products produced by CV Promindo Utama is well managed. The income of the people of Panggang has not increased on the existence of CV Promindo Utama. There are no people from Panggang who work at CV Promindo Utama. The existence of CV Promindo Utama adds to the business opportunities of the local community.

Influence of Motivation, Creativity, and Innovation on Food and Beverage Processing Industry Business Perfomance in Pangkalpinang

This research aimed to determine the effect of motivation, creativity, and innovation on the performance of food and beverage processing industry players in the city of Pangkalpinang. This type of research was quantitative. The population in this study was the food and beverage processing industry players in the city of Pangkalpinang. The sampling technique was carried out by means of Simple Random Sampling and obtained a sample of 133. The data collection techniques used were questionnaires, documentation, and literature studies. The data analysis technique used was a multiple linear analysis technique and used a partial hypothesis test (t) and simultaneously (f) and uses the coefficient of determination. The results of this study are 1) motivation has no effect on the performance of the food and beverage processing industry players in Pangkalpinang 2) creativity has a positive effect on the performance of the food and beverage processing industry players in Pangkalpinang 3) innovation has no effect on the performance of the food and beverage processing industry players in Pangkalpinang 4 ) motivation, creativity, and innovation together have a positive effect on the performance of food and beverage processing industry players.

Peningkatan Peran Perbankan Syariah Dalam Pengembangan Industri Makanan Halal di Indonesia

The halal food industry is one of the sub-sectors in the halal ecosystem which has considerable potential in Indonesia. However, the role of Islamic banking in supporting the development of this sector is still not optimal, especially financing. This study aims to provide alternatives in terms of contracts and financing models that can support Islamic bank financing in the industry. Then can affect increase the role of Islamic banks to support halal food industry in Indonesia. This research is a library research with a qualitative descriptive approach with content analysis techniques. The results show that the role of Islamic banking is currently still minimal in supporting the halal food industry in Indonesia, especially in terms of financing. In terms of financing models, partnership / synergy and community financing models can be alternatives in the agricultural sector. Meanwhile, the linkage and ecosystem-based financing model is suitable to be applied to the food and beverage processing and service industry sectors.