Fried Onion Research Articles

Komparasi Pendapatan Usahatani Bawang Merah Berdasarkan Sumber Pembiayaan di Kabupaten Nganjuk

Shallots in Indonesian society as a complement to spices in cooking, are also needed as raw material for the fried onion industry and have many benefits of high economic value. Shallot consumption has risen year after year, resulting in a rise in shallot commodity development. The scale of onion farming variety from small to large scale; it demands a significant amount of capital gets started. One of the most essential aspects of initiatives to promote a shallot commodity, which is intended to boost farmers' income, is the availability of funding. The purpose of this study was to determine the income between shallot farmers who access credit to formal and informal financial institutions. The research was conducted in Nganjuk Regency because it is one of the centres of shallots in East Java Province. The analysis in this research is analyzing farm income and examining the differences between farms that have access to formal and informal. The results showed that the income of shallot farming in Nganjuk Regency was very profitable and there was a difference between the income of shallot farming who accessed formal and informal financial institutions.

Pendampingan Program Pengembangan Klaster Bawang Merah Di Kabupaten Bojonegoro

The purpose of assisting the development of onion clusters in Bojonegoro Regency is to improve the quality of sustainable production and expand the marketing reach of processed shallot products. The method used is Participatory Action Research (PAR). The results of the assistance carried out are that the quality of the products produced by the Mekar Sari farmer group is able to match the fried onion products of other competitors in the local and interlocal markets, the market opportunities for fried onions and chili sauce are still very large both in the local market and in other areas. there is a market mapping of fried onions and chili sauce to distribute the product, as well as, there needs to be a commitment from the fried onion production team where buyers have started to arrive.

The preference and shelf life of crispy fried onions

Crispy fried onion is widely used on the food processing to improve food tasteful as additional part of the cuisine. This study aimed to understand the shelf life of crispy fried onions which packaged by using Polyethylene (PE) plastic, Polypropylene (PP) plastic and Aluminium Foil (AF), understand the consumer’s preference during storage and also the preference from external consumers. Sensory test to external consumers was carried out in Bangli, Tabanan, Buleleng Regency and Denpasar City as the centre production of onions in Bali. The estimation of crispy fried onions shelf life was determined by using Extended Storage Studies (ESS). Results showed that the utilization of AF packaging was the best packaging with the shelf life of crispy fried onions was 13 weeks following by 8.28% water content. PCA analysis result on the sensory test during storage concluded that the uses of AF packaging affected on the texture, colour, taste and overall. Additionally, consumer’s preference in Buleleng Regency was influenced by colour, consumer’s preference in Tabanan and Denpasar were influenced by texture and taste and consumer’s preference in Bangli was affected by flavour according to PCA analysis result to external consumers.

Tasty straw pellets – Exploration of flavoured rooting material by pigs

Tail biting is a common problem in pigs kept in conventional fully slatted pens. Suitable enrichment materials can help to prevent the occurrence of this behavioural disorder by encouraging pigs to increase exploration behaviour. We investigated whether additional flavours can increase exploration behaviour in undocked pigs. Therefore, we offered straw pellets flavoured with either fried onion (FO), strawberry (SB), ginger, almond (AL), vanilla or without flavour (control) during rearing (eight groups in total) and fattening (16 groups in total). Flavoured pellets were offered in an altering order during intervals of 1 week in material dispensers. Exploration duration at the material dispensers was continuously recorded via an ultra-high-frequency radio-frequency identification system. Pigs were weighed weekly and their tail lengths and tail injuries were scored in four categories. For analysis, changes in tail length scores compared to the previous week were calculated as Δ-tail length. The different flavours affected pigs’ exploration durations in both rearing (factor flavour, P < 0.0001) and fattening (factor flavour, P < 0.0001). Highest exploration durations during rearing were recorded when straw pellets were flavoured with FO and AL compared to all others. During fattening, exploration duration was highest towards controls without significant difference to SB. Exploration durations additionally were affected by temporal effects, i.e. week and day during rearing (both factors: P < 0.0001) and fattening (both factors: P < 0.0001). During rearing, highest exploration durations were recorded in the first week and on the first day within week after changing the flavour of the straw pellets. During fattening, exploration durations varied between weeks and within weeks. The highest durations were recorded at the end of weeks, i.e. on the fifth and seventh days after material change. During rearing, tail injuries were affected by week (P < 0.0001). From the fourth week of rearing, the prevalence of tail injuries significantly increased. During the fattening period, tail injuries were affected by flavour (P < 0.05). Fattening pigs had fewest tail injuries after straw pellets flavoured with AL were offered. Altogether, based on the exploration durations, rearing pigs showed different preferences for the flavoured straw pellets but highly explored flavours differed between rearing and fattening pigs. Despite a weekly change of the flavour of straw pellets, exploration durations decreased during rearing but increased again in the transition between rearing and fattening. Thus, straw pellets with alternating flavours are a suitable possibility to provide environmental enrichment to pigs but will not prevent tail biting.

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. &#x0D; Keywords: SMEs, Grinting, empowerment, e-commerce, training

The effect of patronage buying motives on small business profitability: evidence from Indonesia

This study aims to find and analyze the profitability level of Fried Onion Small Business in Palu City, influenced by Patronage Buying Motives (PBM), which consist of company reputation, location of sales, selling price and guarantee to profitability. The population of this study was 52. Population was chosen based on small business that still survives in fried onion business as a local business. The sample taken by purposive sampling was 35. Data collection was carried out by distributing questionnaires to the managers of fried onion small businesses. The analytical tool used is multiple linear analysis. The results shows that F test of PBM had a significant influence on profitability at 0,822 or 82.2%. This means a very strong influence of the value of PBM. T-test shows that corporate reputation is of significant value of 0,286, location of sales – 0,426, and selling price has a significant value of the 0.235 influence on profitability, except guarantees that do not affect profitability because the value of 0.151 is less than the t table value of 2.0395. The impact of this study implies that small food businesses do not really need a guarantee like electronic products, because reputation and quality have become their guarantee.

Evaluation of The Facility layout on The Fried Onion Production Process

Analysis of the design of the facility layout can improve the performance of production lines such as decreasing congestion levels, minimizing material handling costs. PT. XYZ is one of the fried onion companies has constraints on the material handling system that is less efficient because it takes a long time in the process. Therefore, there will be improvements to the layout of PT. XYZ to increase productivity and shorten the time of the production cycle. The method used is From to Chart the method is a conventional technique commonly used for planning factory layouts and moving goods in a production process. From the results obtained that the proposed layout is better than the initial layout with a higher flow efficiency value of 86.18%. The proposed layout utilizes vacant land, so that the production flow does not repeat and does not rotate far, so that the distance between the areas is getting closer.

Sensory profile of sanjai balado chips in West Sumatra

Sanjai Balado chips are famous local snack originated from West Sumatra, Indonesia. Sanjai balado chips consist of cassava chips coated with local chili paste known as sambal balado. Our concern was looking for the sensory attributes of sanjai balado chips before the intensity of each attributes be evaluated. The analysis was carried out using 1-proportion test to identified the attributes based on the data of the direct survey with checklist form toward 25 respondents of people from west Sumatra who are involved in the production of sanjai balado. The final result of the survey shows there are 16 sensory attributes out of 27 sensory attributes that have a significant effect on the perception of Sanjai Balado chips by respondents in the survey. The attributes are red color, red orange color, sweet taste, savory taste, sweet aroma, the aroma of local chili paste, the aroma of cassava, fried onion aroma, crispy texture, hard texture, spicy mouthfeel, oily mouthfeel, sticky mouthfeel, savory flavor, chili sauce flavor, and oily afterfeel.

KELAYAKAN FINANSIAL USAHA AGROINDUSTRI BAWANG GORENG UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT KECAMATAN SELAPARANG, KOTA MATARAM

The financial feasibility analysis in Dutra fried onion microbusiness is carried out in addition to looking at potential for business development in densely populated areas in the city of Mataram as well as to predict the possible obstacles and opportunities that can occur in the future, so this analysis can help increase group income by at least 10 percent. Some things that are reviewed and in the financial feasibility analysis include investment and production costs, cost of goods sold, and business eligibility criteria which include Annual Equivalent (AE), Net Present Value (NPV), Payback Period (PP), and B / C Returns Ratio. The result of the calculation of the financial feasibility of Dutra’s microbusiness is AE IDR 16.153.600, NPV IDR 42.392.660, Payback Perode for 2 years, and B / C Ratio 1.39 in the first year based on financial asset. From these results it can be concluded that a micro business that is feasible to do and if supported by the right marketing process it is not impossible to become a small business icon in this region.

The Business Efficiency of Agroprocessing of Food Crops Commodities and Horticulture in Increasing Product Competitiveness in Central Sulawesi Indonesia

The agroprocessing subsystem is an important part of the agricultural process after farming, because it should increase the sale value of the second derivative product if it is done efficiently. The potential use of efficient factors could increase the competitiveness of agroprocessing subsystems products. This study aims to analyze the business efficiency of agroprocessing of food crops commodities and horticulture in increasing product competitiveness in Central Sulawesi. The respondents used in this study were 12 companies from the agroindustry business of fried onion and banana chips and 6 companies from the tofu agroindustry. The Data Envelopment Analysis (DEA) model was used to measure the efficiency of the business. The results showed that the majority of agroindustry businesses’ operations were relatively inefficient, both in terms of technical and allocative efficiency, and so there was potential to increase efficiency. Potential cost reduction ranged from 20.00-28.10%; this could be done by adopting the best technology, ensuring the use of quality raw materials and using a skilled workforce, to increase product competitiveness.

Empowerment of Community with the Application of Compost on the Cultivation and Post-Harvest of Onion

Kenagarian (West Sumatra traditional village) Andaleh is located at the base of Mount Marapi in Batipuh Tanah Datar District, West Sumatra. The main livelihoods of the population are farming by planting rice, vegetable crops, ornamental plants, and cinnamon. In general, farmers in this location increase the yield of vegetables (onion) using artificial fertilizers. Sometimes it requires limited chemical fertilizer, difficult to obtain and expensive. Of course, this will burden farmers in the production of onion is a daily necessity of the community. At this location, there are many titonia plants and agricultural waste. The solution given is agricultural waste and plant processing into compost. Compost can increase growth and yield of onion bulbs. The objectives to be achieved in Community Service and Empowerment Program (KKN-PPM) activities are 1) Making compost using straw and agricultural waste and its application as organic fertilizer when mapping the red plotters, 2) Applying agricultural waste compost in the cultivation of onion 3) Processing the onion bulbs into the fried onion. The methods applied were debriefing students, counseling, training and demonstration plots with farmers. Activities that have been carried out are counseling about good onion cultivation, counseling about the benefits of organic fertilizer (compost) to 1) improve soil improvement and sources of nutrients for plants. 2) training to make compost from straw and agricultural waste using Effective Microorganism EM-4, 3) supporting compost application in onion cultivation in farmers' fields and 4) processing of fried onion.

Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

This study investigated the effects of the addition of onion waste fractions into gluten-free (GF) bread to promote its health benefits. 5% of the control (C) GF flour blend was replaced with three waste fractions in the form of: fried onion (FO), dried onion (DO) and onion peel (OP). Antioxidant activity, content of flavonols and total polyphenols of breads increased in the following order: C < FO < DO < OP. No differences were observed in sensory analysis. We found that quercetin glycosides, dimers and trimer in OP-bread, determined according to their mass spectra, decomposed during baking and released free quercetin, which points to their thermal instability. Cross-over study revealed that consumption of OP-bread significantly increased (p < 0.05) antioxidant activity of consumers’ blood compared to control bread consumption, indicating good bioavailability of flavonols. Results suggest incorporation of OP into GF bread can increase its biological value with satisfactory sensory acceptance.

PENDAPATAN USAHA DAN PERSEDIAAN BAHAN BAKU INDUSTRI BAWANG GORENG (Studi Kasus Industri Bawang Goreng “Uda Saprudin”)

Processing shallots into fried onions is one of the agro-industry businesses with the main raw material of shallots. The fried onion home industry is a downstreaming of agricultural commodities by providing added value from the raw materials of shallots, in the process of production competition the industry must conduct management that will produce raw materials to ensure obtaining products. The purpose of this study was to determine the operating income of fried onions and determine the management of raw materials in the "Uda Saprudin" fried onion industry in Bengkulu City. The method used in this study is the calculation of income, R / C ratio, and management of raw materials using EOQ, Safety Stock, Reorder Points, lead time and total inventory costs. This research is a case study conducted in February 2019 with the data used is the data of the past year (2018). From the research results obtained R / C value of 1.36 and the management of raw material requirements recognized EOQ value: 6.546 Kg, Reorder Point value: 6.329 Kg / Month, lead time: 0.5 months and Total inventory costs: Rp. 163,676,047 per year.

Design of Automated Processing Equipment Shallots (PEBMO) To Improve Product Quality Shallots

For farmers onion, red onion quality is required to be maintained and prioritized, as the quality affect the selling price in the market. There are three types of quality of onion, which is of high quality red onion, red onion, medium quality and low quality onion. The third quality of onion was always found in every harvest, only a percentage of each crop are changing in every quality. Onion have lower quality will have a selling price is also very low, this has resulted in farmers losing money if yields lower quality onions have a high percentage. The best way to overcome the loss factor is to cultivate the red onion into a low-quality food products of high quality, so for that tool "PEBMO" is a solution to overcome the problems of onion farmers. Tools "PEBMO" designed to be able to make high quality products fried onions. This tool is designed to have 3 working system, ie peeler onion, red onion chopper, and oil drainer. With the tool "PEBMO" farmers can cultivate shallots low quality products easily and quickly, because farmers do not need to be difficult to peel and chop the onion using the manual method. In addition the tool is equipped with a tool that prevents the oil drainer fried onion products are completely free of oil and durable. Besides these tools also make fried onion products more hygienic and healthier because they have low levels of oil content. So with the "PEBMO" can improve the quality of low red onion into food products with high quality and price.

ORGANIC FERTILIZERS ARE EFFECTIVE IN INCREASING GROWTH AND PRODUCTIVITY OF SHALLOT LEMBAH PALU VARIETIES

Shallot 'lembah palu' variety is the main raw material for fried onion industry in Central Sulawesi. This study aims to examine the LEISA technology package through the use of liquid and solid organic fertilizers from agricultural waste in order to obtain the quality of shallot bulbs that are good as raw material for fried onions. Research using Randomized Complete Block Design (RCBD) was repeated 4 (four) times. Treatment consists of: (A)= without organic fertilizer; (B)= liquid organic fertilizer (Biourin 40 mL/L of water); (C)= solid organic fertilizer (bokashi goat manure 20 ton/ha); (D)= solid organic fertilizer (bokashi goat manure 10 ton/ha) + liquid organic fertilizer (Biourin 20 mL/L of water); (E) = solid organic fertilizer (bokashi goat manure 20 ton/ha) + liquid organic fertilizer (Biourin 40 mL/L of water); (F)= solid organic fertilizer (20 ton/ha bokashi mixture of goat manure and shallot residues); (G)= solid organic fertilizer 20 ton/ha bokashi mixture of goat manure and shallot residues)+liquid organic fertilizer (Biourin 30 mL/L of water); (H)= solid organic 10 ton/ha bokashi mixture of goat manure and shallot residues)+liquid organic fertilizer (Biourin 60 mL/L of water; and (I)= solid organic fertilizer 30 ton/ha bokashi mixture of goat manure and shallot residues)+ liquid organic fertilizer (Biourin 60 mL/L of water). The results of the study were (i) the combination of types and doses of organic fertilizer in general resulted in higher growth and yield of shallots compared to without organic fertilizers, and (ii) a combination of solid organic fertilizer (mixture 20 ton/ha bokashi goat manure and shallot residue), produce number of leaves, leaf dry weight, fresh weight per tuber, and fresh weight of tuber per hectare higher than without organic fertilizer.

The MULTISENSE Test of Lexical\u2013Gustatory Synaesthesia: An automated online diagnostic

Lexical–gustatory (LG) synesthesia is an intriguing neurological condition in which individuals experience phantom tastes when hearing, speaking, reading, or thinking about words. For example, the word “society” might flood the mouth of an LG synesthete with the flavor of fried onion. The condition is usually verified in individuals by obtaining verbal descriptions of their word–flavor associations on more than one occasion, separated by several months. Their flavor associations are significantly more consistent over time than are those of controls (who are asked to invent associations by intuition and to recall them from memory). Although this test reliably dissociates synesthetes from nonsynesthetes, it suffers from practical and methodological limitations. Here we present a novel, automated, online consistency test, which can be administered in just 30 min in order to instantly and objectively verify LG synesthesia. We present data from two versions of our diagnostic test, in which synesthetes report their synesthetic flavors either from a hierarchical set of food categories (Exp. 1) or by specifying their basic component tastes (sweet, salty, bitter, etc.). We tested the largest sample of self-declared LG synesthetes studied to date and used receiver operating characteristic analysis to assess the discriminant power of our tests. Although both our methods discriminated synesthetes from controls, our second test (Exp. 2) has greater discriminatory power with a threshold cutoff. We suggest that our novel diagnostic for LG synesthesia has unprecedented benefits in its automated and objective scoring, its ease of use for participants and researchers, its short testing time, and its online platform.

Nutrition Measurement of “Grombyang” – unique dishes of Pemalang, Central Java Province, Indonesia

Grombyang is one of the typical food from Pemalang Central Java which sold freshly in restaurant or food stall. To marketed commercially outside Pemalang, several parts of grombyang seasoning was made in instant form. The study aimed to analyze the content of nutrients (protein, and fat), and rancidity test contained in each grombyang seasoning which is dry galangal, fried onion, coconut srundeng, a mix of tauco, kluwek and palm sugar. Another aim was to analyze the number of bacteria in grombyang seasoning. The protein test used Kjeldahl method, and fat test used Soxhletasi method. While the bacteria test using Total Plate Number (ALT) method of bacteria and rancidity test using Thio Barbiturate Acid (TBA) method. The results showed that the protein content of each spice component such as srundeng coconut grombyang was 10.8%, petis 12.4%, fried onion 25.9%, palm sugar (aren) 12.3%. Fat content in spice component of grombyang for srundeng kelapa grombyang 41.2%, 50.7%, petis 12.3%, fried onion 24.9%, aren 51.5%. Total Plate Count Test (ALT) of the bacteria showed that total bacteria found in spice grombyang was 12.1 × 105 CFU/ml. It can be concluded that the highest protein content found in fried onions and the highest fat content found in palm sugar. Also, spice Grombyang had the number of microbes that were in the standard range of BPOM No. 16 of 2016 (10 × 108 - 10 × 109 CFU/ml).

IFAS &amp; EFAS - Investigating Evaluation Strategies for Facing SMEs Competition

Small and Micro Small Businesses, especially fried onion SMEs in Kotalama, Malang City have been around for a long time, this makes the population of the area already familiar with making fried onions. In an effort to develop existing businesses, fried onion MSMEs in Kotalama, Malang City, have problems in increasing their business. Constraints that exist in general are the same as those in all MSMEs in general such as market, capital, producing and personal constraints. In order to anticipate and resolve problems that arise, it must be known in advance the appropriate and appropriate way by taking into account the existing environmental situation both internal and external environment. This research is a qualitative research with the techniques to get the data used are: interviews, and questionnaires, interviews are conducted on key figures who are considered to master and explore the existing problems. The key figures in this study were 12 people consisting of: Onion MSME business group, Malang City Cooperative and MSME Office, Academics, Onion Entrepreneurs and the local community. Based on the weight value of Internal Factor Analysis System (IFAS) and External Factor Analysis System (EFAS) from the results of questionnaires and the results of field interviews, the level of the strategy is compiled based on the combination of evaluation strategies that exist with the highest to lowest value. From the results of the field obtained a strategy that is very suitable for increasing the power of SMEs fried onions Kotalama Malang City is Weakness-Opportunity (WO) with the highest weighting value of 3.23. The most suitable strategies in this regard are: Active in participating in MSME product exhibition events to provide information about existing businesses, Maintain a safe situation in a good environment and relationships between business people so that a sense of mutual need arises and develop joint efforts, safeguard and maintain the quality of the products produced to keep customers from running to other places and expand the marketing market, maintain the condition of existing facilities or infrastructure in the business environment, media information / promotional media are made to inform the market such as leaflets, brochures, or other media through cooperation with the government including the SMEs and industry offices to introduce MSME products and seek affordable capital access by facilitating the establishment of community-based microfinance institutions in fried onion MSMEs. Keywords : Small Micro and Medium Enterprises, Fried Onions, Strategy DOI : 10.7176/EJBM/11-12-21 Publication date : April 30th 2019

DESIGN OF AUTOMATIC COOKING MACHINE EQUIPPED WITH TEMPERATURE, TIMER, SPEED CONTROL

The purpose The purpose of this study is to provide solutions to existing problems in SME Fried Onion in Sidoarjo Region on the process of frying still conventional and often experience gap. Methodology The method used is to utilize technology TTS (Temperature, Timer, Speed Control) on the onion parser to produce fried onions with good quality and stable cooking temperature. Result, The expected result is to improve the quality of fried onion frying result which will affect the productivity of SME BawangGoreng can increase up to 2 times which initially only able to fry onion as much as 2 kg, can become 4 kg in one process of frying. The findings, The findings of this study are the use of Temperature, Timer, and Speed Control (TTS) technology to overcome the problems of conventional frying process and onion garlic during frying process. Keywords: frying machine, fried onion, thermocontrol, timer, speed regulator

DESIGN OF SEMI-AUTOMATIC ONION FRYING MACHINE EQUIPPED WITH TEMPERATURE, TIMER, SPEED CONTROL

The purpose of this study is to provide solutions to existing problems in SME Fried Onion in Sidoarjo Region on the process of frying still conventional. The method used is to utilize technology TTS (Temperature, Timer, Speed Control) on the onion parser to produce fried onions with good quality and stable cooking temperature. The expected result is to improve the quality of fried onion productivity up to twice which initially only able to fry onion as much as 2 kg, can become 4 kg in one process of frying