Fried Onion Research Articles

Training on the Making of Fried Shallots (Allium ascalonicum L.) Products in Sigi District to Implementing the Recovery Concept of Agriculture and Food Security Impacted

The concept of community empowerment in the socio-cultural field is an effort to strengthen small people through improving, strengthening, and upholding values, ideas, and norms, and encouraging the realization of social organizations that are able to provide control over political and economic treatments that are far from morality. Service activities are carried out in several stages such as socialization, FGD, training, and designing fried shallot business innovation tools. Socialization of fried onion product processing is carried out by providing training and FGDs in the form of slicing onions, frying and packing shallots. Furthermore, 3 fried shallot business innovation tools were designed in the form of slicing machines, spinner machines and shallot frying machines. Training activities for village youth cadres run smoothly and in accordance with the expected target, namely increasing community awareness about the function and role of village youth cadres in terms of seeking community agricultural products, especially in processing shallots in packaging so that these expectations can be achieved well.

ANALYSIS OF AFLATOXIN B1, B2, G1, G2 LEVELS IN FRIED ONIONS PRODUCED IN PALU USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) METHOD

Aflatoxin, produced by Aspergillus flavus and Aspergillus paraciticus, commonly contaminates agricultural and processed products. This study aims to analyze aflatoxin levels in fried onions produced in Palu through high-performance liquid chromatography (HPLC) using an immunoaffinity column an a fluorescent detector at an excitation wavelength of 360 nm and an emission wavelength of 440 nm. The standard working chromatogram of aflatoxin gave a peak response at retention times of 28.618 minutes for aflatoxin B1, 21.985 minutes for aflatoxin B2, 17.625 minutes for aflatoxinn G1, and 13.719 minutes for aflatoxin G2. The limit of detection (LOD) values for each standard were : aflatoxin B1 : 0.2607 ng/ml; aflatoxin B2 : 0.0600 ng/ml; aflatoxin G1 : 0.1986 ng/ml; and aflatoxin G2 : 0.0310 ng/ml. The chromatogram results of the 10 fried onion samples analyzed showed no peak response with the same retention time as the standard aflatoxin retention time, so that the 10 samples can be concluded as meet requirements.

The Application of Iron (Fe) from Bay Leaves (Syzgium Polyanthum) in Food Flavoring Powder Formula

Anemia caused by iron deficiency is still a nutritional problem in Indonesia. New methods are needed to help increase blood levels of iron by utilizing the habit of people consuming and processing food. Bay leaves (Syzgium polyanthum) offer a potential solution to Indonesia's iron-deficiency anemia issue by utilizing common food consumption habits This research method was a quantitative experiment by finding the best ratio of comparison of the encapsulation leaf extract formula in bay leaves powder and conducted a test of the receipt of the powder formula. The best formula ratio in making powder found in this research was a formula with 4 gr bay leaf extract and seasoning ingredients (10 gr seaweed, 10 gr fried onion, 7 gr white sesame, 5 gr oyster mushrooms, 5 gr sugar, 2 gr salt, 1 gr powder garlic, sesame oil 15 ml, and pepper 0.2 gr. The formula has an iron level (Fe) of 3.2 mg, equivalent to 24.2% RDA.

Prediksi Tingkat Produksi Bawang Goreng menggunakan Metode K-Means dan Fuzzy Inference System

Shallots are a strategic commodity because they are needed for household consumption as well as the food industry. Shallots are usually used as a cooking spice, or as a topping for food dishes called fried onions. Shallots are easily damaged, one way to prevent damage is to process shallots into fried onions. Sales of fried onions fluctuate every month due to consumer demand, therefore in this research a grouping of production levels and predictions of fried onion production was carried out. The methods used in this research are K-Means and Fuzzy Sugeno. From the results of research using the K-Means method, there are 3 clusters of fried onion production levels, namely high, medium and small production levels. High production levels were found in months 4, 5, 9, and 10; moderate production levels in months 1, 2, 3, 6, 7, 8 and 11; while a small production level was found in the 12th month. Based on system testing using the fuzzy Sugeno method, data was generated that could be processed and produce 9 rules to serve as a reference in predicting fried onion production for the following years. Apart from that, based on the results of the Mean Absolute Percent Error calculation, the capability of the model created is good and accurate because it has a value of 14.2%. Fried onion production levels in the 4th and 12th months have more accurate predictions compared to other months

Legal Assistance For “Nyonya Umi Fried Onion” Enterprises Micro, Small And Medium Enterprises (MSMEs) In Dringu Village, Probolinggo Regency, East Java, Indonesia

This research explores the crucial role of Micro, Small and Medium Enterprises (MSMEs) in Indonesia's economic development, especially in Probolinggo, East Java. MSMEs are identified as an effective measure in reducing poverty and unemployment, as well as a key element of economic recovery after the economic crisis. The government considers MSMEs as the largest group of economic actors in Indonesia, contributing significantly to national development. While Nyonya Umi's Fried Onion products have great potential to enter the market, challenges arise because they do not yet have brand rights, making development difficult and involving the risk of losing product assets to other parties. In this context, legal aid is considered essential to provide protection to the MSME Business Center in Dringu village, support its development, and overcome barriers such as the absence of a brand.

Identification, Formation, and Occurrence of Perlolyrine: A β-Carboline Alkaloid with a Furan Moiety in Foods.

β-Carbolines are naturally occurring bioactive alkaloids found in foods and in vivo. This research reports the identification, characterization, mechanism of formation, and occurrence of perlolyrine (1-(5-(hydroxymethyl)furan-2-yl)-9H-pyrido[3,4-b]indole), a β-carboline with a furan moiety. Perlolyrine did not arise from l-tryptophan and hydroxymethylfurfural but from the reaction of l-tryptophan with 3-deoxyglucosone, an intermediate of carbohydrate degradation. The mechanism of formation occurs through 3,4-dihydro-β-carboline-3-carboxylic acid intermediates (imines), followed by the oxidation of C1'-OH to ketoimine and oxidative decarboxylation at C-3, along with dehydration and cyclization to afford the β-carboline with a furan moiety. The formation of perlolyrine was favored in acidic conditions and temperatures in the range of 70-110 °C. Perlolyrine occurred in the reactions of tryptophan with carbohydrates. The formation rate from fructose was much higher than from glucose. Sucrose also gave perlolyrine under acidic conditions and heating. Perlolyrine was identified in many foods by HPLC-MS and analyzed by HPLC-fluorescence. It occurred in many processed foods such as tomato products including tomato puree, fried tomato, ketchups, tomato juices, and jams but also in soy sauce, beer, balsamic vinegar, fruit juices, dried fruits, fried onion, and honey. The concentrations ranged from an undetected amount to 3.5 μg/g with the highest average levels found in tomato concentrate (1.9 μg/g) and soy sauce (1.5 μg/mL). The results show that perlolyrine formed during the heating process of foods. It is concluded that perlolyrine is widely present in foods and it is daily ingested in the diet.

PENGEMBANGAN UMKM BAWANG NENG AYU DI DESA CIKASO MELALUI ASPEK MARKETING, OPERATIONAL, DAN FINANCE DALAM UPAYA PENINGKATAN PENDAPATAN USAHA

This Community Development activity intends to provide support for MSMEs (Micro, Small and Medium Enterprises) in Kuningan Regency, one of which is 'Bawang Neng Ayu' which sells fried onion products so that they can experience an improvement in their business through the classification of business divisions based on marketing, operational, and financial. Through these activities, it is known that the owner of the 'Bawang Neng Ayu' business has a desire to develop his business so that he can follow trends, be recognized by many people and have maximum income. The research process for this activity starts from planning business development strategies to partner assistance on an ongoing basis. Through partner business assistance that has been carried out, it was found that every aspect, both marketing, operational and financial has become more optimal than before. Therefore, the hope of this activity is that partners can be helped so that their business will be more advanced in the future

Grinting Fried Onion: Empowerment of Grinting Youth Enterpreneur based Digital Village

The purpose of devotion is to provide knowledge and skills of online marketing to the younger generation by utilizing e-commerce technology to develop youth Small and Medium Enterprises (SMEs) in Grinting Village. The participants consisted of 25 member SMEs of fried onions specifically for the people of Grinting Village. The materials provided include the creation of an online shop account, product uploads, marketing up to the online financial system. This service was carried out in Grinting Village, Bulakamba District, Brebes Regency, Central Java with the target of the community and the younger generation, especially the entire management of Karang Taruna Garuda Jaya Grinting Village. This cooperation is based on the cooperation between Universitas Muhammadiyah Yogyakarta and grinting village government. The method used is to provide training materials through presentations accompanied by e-commerce implementation training. The achievement of this devotion is the implementation of the service activities in accordance with the expected number of participants as many as 25 administrators and members of Karangtaruna Garuda Jaya Grinting Village independently can develop SMEs for economic independence. Participants gain knowledge and skills about e-commerce implementation to capture developing and mentoring SMEs in local villages. 
 Keywords: SMEs, Grinting, empowerment, e-commerce, training

Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil

The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil. The volatile flavor components of seven different kinds of fried green onion oils, i.e., soybean oil, palm oil, olive oil, corn oil, sunflower oil, camellia oil, and colza oil, were identified and analyzed by sensory analysis, gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that sensory analysis and electronic nose were accepted to detect the odor diversities of different kinds of fried green onion oil sensitively. A total of 103 volatile flavor components were identified positively, and the key aromas included aldehydes and sulfur-containing compounds that correlated highly with green grass, oily, pungent and shallot scent attributes. Meanwhile, fatty acid compositions showed that there were no significant changes in the types of fatty acids before and after frying, but the relative content was not different. Accordingly, the unsaturated fatty acids (UFA, C18:1, C18:2, C18:3, and C20:1) had a significant influence on the flavor of frying oil, which was peculiarly prone to oxidation and heat degradation reactions. These results provided a theoretical basis for further application of fried onion flavor in the food industry.

Pengaruh Entrepreneurial Marketing dan Internet Marketing Pada UMKM Bawang Goreng Kabupaten Kuningan Terhadap Daya Saing

This study aims to analyze the effect of internet marketing and entrepreneurial marketing on the competitive advantages of fried onion MSMEs in Kuningan Regency. The analytical method used is descriptive analysis and structural analysis with the PLS-SEM (Partial Square Least-Structural Equation Modeling) approach. The results of this study indicate that the characteristics of fried onion business actors are dominated by women as much as 67 percent, the age of the majority of business actors is in the productive age range of 30-40 years, and in general, they have a high school / vocational / MA education level and their initial job before starting a business is never or not working or housewives. The majority of business actors have the reason that the business they run follows in the footsteps of their parents/relatives and the majority of the businesses they run are 1-10 years old. SEM analysis indicates that internet marketing has a positive influence on entrepreneurial marketing and competitive advantages, as well as entrepreneurial marketing which has a positive influence on competitive advantages. Managerial implications that can be carried out by business actors are participating in skills development training using digital technology and actively using the internet to expand marketing reach. For the government by making skills development training using digital technology for marketing. Keywords: competitive advantages, entrepreneurial marketing, internet marketing, SEM PLS, SMEs

ANALISIS DESAIN KEMASAN, HARGA, KUALITAS PRODUK DAN PENGARUHNYA TERHADAP KEPUTUSAN PEMBELIAN (STUDI KASUS MEDAN CRISPY 22 M2C DESA SAMPALI PRECUT SEI TUAN

This research is motivated by the existence of competition in the management of home-made fried onions in Medan. Competition for homemade fried onions that has become increasingly stringent recently has had an effect on the business of Medan Crispy Fried Onions 22. The increasing number of consumer choices for fried onions managed by the people in the city of Medan, makes consumers more free to choose which fried onions suit their tastes and can afford them. make ends meet. This has made fried onion business actors in Medan vying to deliver the best quality products. Therefore, this research tries to examine the development of the culinary industry for fried onion products in Medan Crispy 22 so that the business can survive until now and continue to experience an increase in sales. This study aims to determine the effect of packaging design, price and product quality on purchasing decisions of Medan Crispy 22 M2C. This type of research uses quantitative research methods with primary and secondary data sources. The number of samples in this study is 100 respondents who are influenced by using the Wibisono formula and purposive sampling technique, namely the technique of determining the sample according to certain considerations. This study uses SPSS 26.0 as a data cooking tool. What will happen this research proves that partially packaging design has no significant effect on purchasing decisions, while price and product quality partially have a positive and significant effect on purchasing decisions. while simultaneously showing that packaging design, price and product quality together have a positive and significant effect on purchasing decisions.

The growing shallots (Allium wakegi Araki.) treats with combination between an organic fertilizer and seaweed extract

Shallot (Allium wakegi Araki.) is one the leading commodities of the Central Sulawesi and also the ingredient material of making fried onion for industry purposes. This study aims to determine the effect of a combination of various types of seaweed extract and organic fertilizers such as N, P, and K on the Growth and yield of Shallots of lembah palu variety. The experimnet used a Randomized Block Design (RBD). With treatment, namely T1 (Ulva sp. seaweed extract 50 ml/plant), T2 (Cauelerpa sp. seaweed extract 50 ml/plant), T3 (Sargassum sp. seaweed extract 50 ml/plant), T4 (NPK fertilizer 20 gram/plots), T5 (Ulva sp. seaweed extract 50 ml/plant dan NPK 20 g/plot), T6 (Cauelerpa sp. seaweed extract 50 ml/plant and NPK 20 g/plot) and T7 (Sargassum sp. seaweed extract 50 ml/plant and NPK 20 g/plot). Therefore, there were 7 treatments and every treatment was repeated three times. Therefore, there were 21 experimental units. The results showed that the application of a combination between various types of seaweed extract and NPK on shallots significantly affected all observations except plant height. The treatment combination between Ulva sp seaweed extract and NPK produces the best value compared to other treatments.

MANAJEMEN RANTAI PASOK BAWANG GORENG PADA INDUSTRI SAL-HAN DI KOTA PALU

This study aims to determine the mechanism of the fried onion supply chain in the sal-han 
 industry in the city of palu. This research was carried out in small and medium-size industries salhan on street Sis Aljufri no. 48 Palu Cities, from March to May 2020. The respondents consisted of 
 10 people, namely 4 farmers, 3 traders, 1 industrial owner, and 2 consumers. Data analysis used with 
 qualitative method analysis. The results of the analysis show that (1) The supply chain network in 
 the Sal-Han industry is starting from farmers – collectors – industry – consumers, where each link in 
 the chain has its own task. (2) There are3 flow patterns in the supply chain of the sal-han industry, 
 namely the flo of products flowing from farmers to the final consumer, the flow of information 
 flowing from two directions fromfarmers and collectors, the industry and then into the hands of
 consumers, financial flowsflow from consumers to industry, collectors to farmers

The Influence of Product Innovation And Market Orientation On The Competitive Advantages of Fried Red Onion SMEs In Sumenep District

SMEs have advantages compared to large businesses, among others: flexibility and quickly adapt to market changes, able to absorb relatively large unskilled labor, the majority of SMEs produce consumer goods and services with low elasticity of demand for income. With the majority of Indonesia's population having relatively low education, the ability of SMEs to absorb unskilled labor is very helpful in creating a workforce. The population in this study is the Small and Medium Enterprises (UKM) of Red Fried Onion in Basoka Village, Rubaru District, Sumenep Regency with a total of 20 SMEs. From the existing population, the sample in this study used the entire population, namely the perpetrators of the Red Fried Onion SMEs in Basoka, Rubaru District. The purpose of the study was to determine the effect of product innovation on the market orientation of Fried Onion SMEs in Sumenep Regency, to determine the effect of product innovation on the competitive advantage of Fried Red Onion SMEs in Sumenep Regency and to determine market orientation to the competitive advantages of Fried Red Onion SMEs in Sumenep Regency. The research method used in this study is to use data analysis techniques in this study using Partial Least Square (PLS). From the results of the study it can be concluded that market innovation has a significant positive effect on market orientation, product innovation has a significant positive effect on competitive advantage and market orientation has a significant positive effect on competitive advantage.

Lowering effect of combined sweet potato and onion intake on plasma quercetin concentration and underlying mechanism involving intestinal β-glucosidase activity.

A combined intake of cooked sweet potato and fried onion in humans was found to suppress the increase of plasma quercetin metabolite concentration. Experiments using rat β-glucosidase indicated that excess carbohydrate digestion products, especially glucose-containing saccharides, interfere with the deglycosylation of quercetin glucosides during intestinal epithelial uptake. Combined meals of sweet potato and onion may lower the bioavailability of onion quercetin glucosides.

STRATEGI PEMASARAN DIGITAL PADA USAHA BAWANG GORENG DALAM MENJALANKAN BISNIS DI ERA NEW NORMAL

The implementation of this community service (PKM) is an effort to develop "fried onion" home business in developing its business through digital marketing so that the products can be accessed easily from home. The PKM team proposes to partners the skills to make good quality fried onions in terms of health and marketability and to equip them with knowledge to apply management systems of digital marketing to their business activities, good packaging and legal business permits. An issue that is no less important, which has received less attention from partners is the pollution of environmental cleanliness around the work area. The work area still has a dirt floor, the smoke from burning firewood is naturally discharged into the air (without being treated for emission reductions that endanger health and intelligence), and the ash area of ​​cooking residue is still left untreated, making it difficult for the cleaning process. As well as optimizing the multimedia platform to provide information and answer public complaints. The solution offered by the proposing team in solving partner problems is optimizing the use of the internet in conducting digital marketing and collaborating with online marketing application providers involving many people with digital interactions. It also requires good commitment and collaboration between the government, academia, financial institutions, and information technology companies to increase competitiveness.

Formation, Characterization, and Occurrence of β-Carboline Alkaloids Derived from α-Dicarbonyl Compounds and l-Tryptophan.

β-Carbolines (βCs) are naturally occurring bioactive alkaloids, whereas α-dicarbonyl compounds are reactive substances generated in foods and in vivo. In this work, l-tryptophan reacted with α-dicarbonyl compounds affording new β-carbolines. Glyoxal afforded 1-hydroxymethyl-β-carboline (HME-βC) and its 3-carboxylic acid, and methylglyoxal afforded 1-(1-hydroxyethyl)-β-carboline (HET-βC) and its 3-carboxylic acid. 3-Deoxyglucosone afforded 1-(1,3,4,5-tetrahydroxypent-1-yl)-β-carboline isomers (1a/b), 1-(1,4,5-trihydroxypent-1-yl)-β-carboline (2), and 1-(1,5-dihydroxypent-3-en-1-yl)-β-carboline (3). The formation of these βCs increased under acidic conditions and with increasing temperature. A mechanism is proposed explaining the conversion of a carbonyl into a hydroxy group based on tautomerism and cyclization to the dihydro-βC-3-COOH intermediates, which were isolated and gave the βCs. These α-dicarbonyl-derived βCs occurred in model reactions of l-tryptophan with fructose or glucose incubated under heating and can be considered as advanced glycation end products (AGEs). They were also present in foods and formed during heating processes. HET-βC appeared in processed foods, reaching up to 309 ng/g, with the highest amount found in dried tomato, fried onion, toasted bread, and Manuka honey. HME-βC was only detected in some foods with lower amounts than HET-βC. HET-βC appeared in foods as a racemic mixture of enantiomers suggesting the same mechanism of formation as the synthetized product. α-Dicarbonyl-derived βCs (HET-βC, HME-βC, and 1a/b-3) occur in foods and food processing and, therefore, they are ingested during diet.

Efficiency Analysis of Fried Onion Processing Business in Kwt Kemuning, Kepahiang Regency

Fried onion processing business is aimed at obtaining optimal profits. The problem is the price of shallot raw materials which often fluctuate so that it affects business efficiency which will have an impact on production continuity. This study aims to determine the efficiency range of fried onion processing business in KWT Kemuning, Lubur Lama Village, Bermani Ilir District, Kepahiang Regency. The study was carried out in June 2021. Data collection was conducted through interviews with the management and members of the KWT processing fried onions. The data collected is input and output data of production, selling price of fried onions, materials and tools used, and processing. Observations to observe the processing of fried onions were used to clarify the data obtained at the time of the interview. Business efficiency was analyzed by calculating the R/C ratio and the profitability of the fried onion sales business. The results showed that the R/C ratio of fried onion processing was between 1.36 - 1.78 with profitability between 35.91 - 77.61. The fried onion processing business at KWT Kemuning is already efficient. The efficiency of the processing business is largely determined by fluctuations in the price of shallots. KWT kemuning will process fried onions at a price of raw materials (shallots) between Rp. 20,000 – Rp. 30,000 per kilogram. The break-even point of fried onion production at raw material prices is around Rp. 44,539/kg assuming other variable costs are fixed. The efficiency of the fried onion processing business is strongly influenced by the price of shallots in the market.

Assessing The Effects of Structure and Conduct on The Performance of Fried Onion SMEs

This study aims to analyze the form of market structure in the Fried Onion Industry in Kuningan Regency and to analyze the effect of capital intensity as an indicator of market structure, the effect of Capital Labor Ratio (CLR), and advertising intensity as an indicator of industrial behavior, and the effect of internal efficiency (Xeff) on Price Cost Margin (PCM) as an indicator of industrial performance in the Fried Onion Industry in Kuningan Regency. This study uses multiple linear regression as quantitative analysis. Based on the research and data analysis results, the market structure formed in the Fried Onion Industry in Kuningan Regency is monopolistic competition, with the concentration ratio of the four largest companies (CR4) at 28.76 percent. Based on the results of regression analysis: it shows that capital intensity has no positive and significant effect on price-cost margin (PCM), capital-labor ratio (CLR) has a positive and significant impact on price-cost margin (PCM), advertising intensity has no positive and significant effect on price-cost margin (PCM), and internal efficiency (Xeff) have a positive and significant impact on the price-cost margin (PCM) in the Fried Onion Industry in Kuningan Regency. To increase the Price Cost Margin (PCM), the Fried Onion Industry in Kuningan Regency must continue to improve its internal efficiency. It is necessary to increase the use of production machines.

AGRONOMIC PERFORMANCE OF SHALLOT (Allium cepa L. var. Aggregatum) UNDER DIFFERENT MULCH AND ORGANIC FERTILIZERS

<p><strong>Background</strong>. Shallot plant is an important commodity in Central Sulawesi because it functions as a raw material in the fried onion home-industry. <strong>Objective.</strong> The aim of this study was to evaluate the effect of mulch and organic fertilizers on the agronomic performance of the “Lembah Palu” variety of shallot (<em>Allium cepa </em>L. var. <em>Aggregatum</em>) on dryland. <strong>Methodology.</strong> The experiment consisted of three types of mulch (no mulching, rice straw, and <em>Gliricidia sepium</em> leaf) and four types of organic fertilizers (no fertilizer, bioculture, biourin and cattle manure compost). The experiment was laid out as a randomized complete block design in a factorial arrangement with three replications. A total of 36 plots were used for the experiment. The agronomic performance measured were: plant height, number of leaves per plant, number of tillers, fresh weight, dry weight, bulb diameter and bulb yield of shallot. Environmental parameters include temperature and humidity. <strong>Result.</strong> Results showed that the application of rice straw mulch plus bioculture organic fertilizer had positive significant effect (<em>P≤ 0.05</em>, respectively) on next agronomic parameters: plant height, number of leaves per plant, number of tillers, fresh weight, dry weight, bulb diameter and yield bulb of shallot. <strong>Implications. </strong>Significantly positive results on the agronomic parameters of shallots indicate that the application of mulch and bioculture organic fertilizers can be used on other crops to increasing the efficiency of dryland.<strong> </strong><strong>Conclusion.</strong> The highest production of shallots was 9.46 t<sup>.</sup>ha<sup>-1</sup>. Thus, it can be recommended that straw mulch at a dose of 5 t<sup>.</sup>ha<sup>-1</sup> and bioculture at a dose of 750 L<sup>.</sup>ha<sup>-1</sup> is better for the growth and yield of shallot in dryland. The use of rice straw mulch and bioculture as organic liquid fertilizer provides benefits to increase productivity, add value to the crop and livestock waste, reduce environmental pollution, and application to plants will produce healthy products.</p><strong></strong>