Local Snacks Research Articles

Physicochemical properties and sensory attributes of local snacks fortified with powdered fish processing by-products and an underutilised fish species

Fish processing by-products and small pelagic fish could provide minerals and protein in diets of vulnerable populations as these could be more affordable than seafood. The study objectives were to determine the proximate nutrient content of tuna processing by-products and burrito fish and also assess the acceptability of fish powder-fortified local carbohydrate snacks. Tuna trimmings, gills, frames and burrito were dried at 55oC for eight hours to moisture levels of 4.8% (trimmings), 8.9% (frames), 6.8% (gills) and 6.9% (burrito). The products were milled and incorporated at varying levels into four local snacks namely: mpotompoto, yakayake, abolo and yam balls. Proximate nutrient levels of both fortified and non-fortified snacks were determined by Official Methods of Analysis (AOAC). Protein contents of mpotompoto-fortified fish products ranged from 3.75% to 8.5%. Ash also ranged from 1.12% to 5.54%. The control contained 1.17%. Acceptability tests were conducted on the fortified snacks using a 5-point hedonic scale. On the whole, fortified products showed significantly higher levels of protein and ash over the non-fortified snacks. Acceptance of the snacks by pupils (11-12) years was high enough to warrant incorporation of the fish powders into a school lunch menu.

DAYA TERIMA DAN KANDUNGAN ZAT GIZI MIKRO SERABI YANG DIPERKAYA TEPUNG TEMPE DAN TEPUNG IKAN TERI (Stolephorus sp

ABSTRACT Children under five begin to have difficulty eating or just like snacks that are classified as empty calories and nutrition in general. Therefore it is necessary to enrich local snacks as an alternative for handling nutritional problems. One of the local snacks that can help improve nutritional problems is serabi with the addition of tempe flour and anchovy flour. This study aims to determine the iron content of serabi with the addition of tempe flour and anchovy flour. This research is a type of laboratory research in the field of food. The serabi formula with the addition of formula concentrations of tempe flour and anchovy flour are F1 (10%: 5%), F2 (15%: 5%), and F3 (25%: 5%). The method of analysis of iron content is AAS (Atomic Absorption Spectrophotometer). The data obtained were analyzed by computer programs using the Friedman test. The results showed that the iron content was highest at a concentration of 10%: 5%. The addition of tempe flour and anchovy flour did not have a significant effect on color, aroma, texture and taste. From the most preferred aspect of serabi color on the addition of tempe flour and anchovy flour the concentration of 10%: 5% while the most preferred aspects of texture, aroma and taste on the addition of tempe flour and anchovy flour concentration of 10%: 5%, 15%: 5%, and 25%: 5%. It can be concluded that the addition of tempe flour and anchovy flour gives increased levels of iron in the serabi. The addition of tempe flour and anchovy flour do not have a significant effect on color, aroma, texture and taste in all three concentrations.Keywords: Serabi, tempe flour, anchovy flour

Dolung dolung Kudapan Tradisional Berbahan Dasar Tepung Beras dan Kolang Kaling Buah Aren Panganan yang Menyehatkan Dalam Mengembangkan Wisata Kuliner Kota Wisata Parapat Kabupaten Simalungun

Dolung dolung sebagai kudapan asli yang berasal dari kota wisata Parapat kurang dikenal oleh wisatawan yang berkunjung ke Parapat. Hal ini terjadi oleh karena masyarakat kota Parapat kurang maksimal mengelola dan memasarkan dolung dolung sebagai kuliner andalan lokal yang berasal dari Kota Parapat. Gerai penjualan dolung dolung juga yang tidak tersedia serta penjualan dolung dolung hanya dilakukan secara langsung secara personal. Begitu juga dengan Kolang kaling yang banyak tumbuh di daerah Kabupaten Simalungun Kecamatan Tigadolok dan Tigaras kurang maksimal pemanfaatannya secara ekonomi. Buah Kolang kaling hanya di pasarkan pada saat hari besar keagamaan saja sehingga mengurangi pendapatan dan penghasilan tambahan masyarakat yang ada di Kabupaten Simalungun khususnya di kota wisata Parapat.Penelitian ini bertujuan untuk mengetahui sejauh mana kudapan lokal dolung dolung dan kolang kaling dikenal oleh wisatawan. Bagaimana pengembangan dan pemasaran dolung dolung tersebut. Bagaimana peningkatan pemasaran dan pengenalan kudapan tersebut kepada masyarakat dan wisatawan. Setelah melaksanakan analisis dari hasil penelitian dilapangan diketahui bahwa saat ini pemerintah tengah berusaha memperkenalkan kepada masyarakat luas, wisatawan melalui peran serta masyarakat kota Parapat dibawah koordinasi Yayasan Peparata serta bekerjasama dengan hotel dan restauran yang ada di kota Parapat. Membangun Ikon Wisata Kuliner Dolung dolung yang berasal dari Kota Parapat dan Kolang Kaling yang berasal dari Kabupaten Simalungun.
 

Cukke sponge cake substitute for malnourished children

Local snacks or traditional snacks are culturally acceptable foods and all types of food made from local food sources. This local snack consists of various kinds of cakes which initially became a characteristic of an area and can be used in overcoming nutritional problems. Nutritional problems in Indonesia are still a serious health problem, especially the problem of malnutrition in children under five who currently cannot be addressed properly. One of the efforts that can be done to overcome malnutrition among the community is by utilizing kepok banana skin waste and tempe into flour in the form of snacks by considering in terms of nutrition (protein, fiber), benefits and receptivity. This study aims to increase the content of protein nutrients and fiber and the acceptance of local snacks (cukke sponge cake) with the substitution of kepok banana peel flour and tempe flour. Pre experimental study design with post test group design. Acceptability was assessed based on the hedonic test of 25 panelists and the comstock method for 30 toddler panelists. The results of the best acceptability were analyzed for the nutritional value of protein and fiber, laboratory testing using the Mirco Kjedahl method and total fiber analysis. Afterwards presented in the form of tables and narratives. The results of the study showed that the highest panelists' acceptance was against the sponge cake with a concentration of 10%. Panelists really like the aroma aspect as much as 100%, 96% color aspect, 92% flavor aspect and 60% texture aspect. Nutritional value with a 10% substitution is 11.75% for protein and 20.95% for fiber. It is recommended that the manufacture of cukke sponge cake uses concentration 10% because it is very popular in terms of color, texture, aroma and taste. It is better to test other nutrients in the sponge cake.

The role of Instagram in the UNESCO's creative city of gastronomy: A case study of Macau

Macau has been designated as the UNESCO Creative City of Gastronomy since 2017, and the government also aims to preserve and revive the city's culture of gastronomy. In doing so, social media, especially User Generated Content such as Instagram, plays an important role. This study used quantitative content analysis on Instagram to explore the most popular cuisine. Also, semi-structured interviews were conducted to discover the opinions from residents' perceptions regarding the use of Instagram in promoting the designation. The findings indicated that Taiwanese cuisine, food from local café, and local snacks are the most popular ones. Additionally, local residents believed that the government should develop an official Instagram account to advertise and introduce the uniqueness of Macau and to reach more international tourists. In practice, the findings provide important implications and directions regarding the effectiveness and efficiency of a post built on the Brand Post Popularity model.

Estimation of Heavy Metals in Branded and Local Snacks in the Markets of Peshawar, Khyber Pakhtunkhwa, Pakistan

Estimation of Heavy Metals in Branded and Local Snacks in the Markets of Peshawar, Khyber Pakhtunkhwa, Pakistan

Entrepreneur community prospect of snack made from local food by balinese women

This quantitative descriptive study describes the entrepreneurship of local snacks food products made by Balinese women, which include the potential of local food for cassava and sweet potatoes, efforts to empower Balinese women in processing potential local food in their region, marketing strategies, adaptability to business activities with domestic activities, constraints in the development of food production businesses, the benefits of the business community, and the public response to local cassava and sweet potato products. The research subjects were Balinese women food entrepreneurs in the area of Buleleng which specialized in processing local cassava and sweet potato food. Research data was collected through interviews, and observations. The study found that Balinese female entrepreneurs develop food products made from local cassava and sweet potato foods, namely traditional snacks and modern snacks, sufficient quality of production, small scale businesses (home industries), using online marketing strategies (through social media), communities business has benefits and an important role for smooth and sustainable business, adaptability of entrepreneurial activities and high domestic tasks. The development of entrepreneurial snacks made from local food made from cassava and sweet potatoes has a great opportunity to develop. The community gave a positive response to snacks from cassava and sweet potatoes.

A Policy Framework to Support Household-Based Snack Food Industry in East Sumba Regency for Poverty Alleviation

Objective - This research aims to develop a policy framework to support household-based snack food industry in the East Sumba regency for poverty alleviation. Methodology/Technique - A qualitative method is applied to enable exploration. A benchmarking analysis with the snack food industry in Garut, West Java, also is conducted to gain insights of the success factors and challenges faced by the industry there. Findings - Most informants say that the East Sumba regency has a high production of food crops and fruit; thus, it has potential to develop a household-based food industry to improve the local economy, i.e., a food and snacks industry based on raw materials such as maize, cassava, sweet potatoes, peanuts, and bananas. The regency also has a long coastline; therefore, coconut, fish, and seaweed-based food industries also are a potential for development in the area. Novelty - This study findings propose a policy framework for poverty alleviation through the creation of new entrepreneurs producing local snack foods. The creation of new entrepreneurs will increase employment and it should be done by the local government must implement policies that develop the management skills in four functional management aspects, which must be supported by specific policies in community leadership, community culture and mindset, public–private partnerships, government support, and infrastructures. Type of Paper: Empirical Keywords: Poverty Alleviation; Household-Based Industry; Food industry; East Sumba; Indonesia. JEL Classification: L26, P46.

Microbiological and Nutritional Analyses of Soybean Cake (Awara) and Camel Milk Cheese (Chukwui) Local Snacks, Vended in Kano Metropolis- Nigeria

A study on the microbiological and nutritional composition of soybean cake (Awara) and camel- milk cheese (Chukwui) vended in Kano metropolis was carried out between September 2014 and March 2015. Two hundred samples were subjected to microbiological evaluation using standard procedures. Selective media were used to isolate some specific pathogens, and antibiotic sensitivity profiles of the isolates were determined using the disc-diffusion method. Proximate analyses were also carried out on 50 representative samples using the Official Methods of Analysis of the AOAC. Results obtained indicated that soybean cake had mean aerobic mesophilic bacterial count of 1.37×103 cfu/g, mean fungal count of 2.37×104 cfu/g and mean coliform count of 17.65 cells/g compared to camel-milk cheese which had higher aerobic mesophilic bacterial count of 4.50×104 cfu/g, mean fungal count of 5.93×104 cfu/g and mean coliform count of 42.70 cells/g. Pathogenic bacteria isolated from the samples include Escherichia coli 13(50.00%), Staphylococcus aureus 8(30.77%) and Salmonella typhi 5(19.23%). S. aureus exhibited the highest antibiotic resistance compared to the other pathogens isolated. Proximate analysis revealed that soybean cake had higher mean percentages for moisture, protein, fat, fibre and ash than Camel-milk cheese. The isolation of some pathogenic agents from these snacks point to a potentially negative implication on public health, this suggests the need for more hygienic vigilance in the preparation and handling of these snacks.

Promotion of Neglected Old Crops For Nutritional Security

Many valuable and highly nutritious traditional and under-utilized crops are extremely important for nutritional security. They are locally well adapted to marginal lands and constitute an important part of the local diet, providing valuable nutritional essentials, often lacking in staple food crops. Modern daily diet includes only selected food crops (rice, wheat, maize, vegetables). More refined carbohydrates and more of fats and oils, which lead to many nutritional disorders. For the proper growth functioning of our body, different types of micro nutrients which are not available in staple food crops required. Traditional diets and crops with their rich diversity are under threat due to urbanization and changed food habits. Mountain food crops are rich in essential micronutrients as compared to the staple food crops. In the present study, efforts were made to supplement these important mountain crops (Amaranths, Buck-wheat and Finger millet) in the daily food preparations. Study proved that these crops can successfully be supplemented up to 40 percent in wheat based recipes without affecting the organoleptic parameters and physical appearances. Supplementation with these food crops showed a remarkable enhancement in the nutritional composition and quality. It was observed that supplemented products were nutritionally superior. A variety of value added products, including local preparations, snacks, sweets and weaning baby foods have been standardised. The study convinced that these underutilized mountain crops have a great potential for nutritional food security. Food supplementation with these crops would foster the value addition, nutritional quality in general and will help in alleviating the nutritional deficiencies in particular.

Strategy to Improvement Sustainability of Distinctively Local Snacks Based on Evaluation and Profile Mapping of SMEs Distinctively Local Snacks

<span lang='EN-AU'>SMEs snacks include in group industries which develop quite progressively in Indonesia. There are typical regional food or local food specialties which have been distinctively long-grown specifically in an area</span>, <span lang='EN-AU'>however there are also some food specialties which are area-based potentially developed. Therefore, efforts to develop and empower SMEs distinctively local snacks should be done to be able to increase its competitiveness in facing the globalization and the free market.</span><span lang='EN-AU'>The objective of Profile Mapping of SMEs is that the development of distinctively local snacks can be implemented in an integrated, focused way, and on target. If SMEs snacks get special attention with the pattern of development and directed policy, it will become the backbone of the rise of the real sector in the region. </span><span lang='EN-AU'> </span><span lang='EN-AU'>The study of profile mapping of SMEs distinctively local snacks is conducted by combining descriptive research method based on the results of field surveys combined with SWOT analysis Data processing and analysis with Profile Mapping of SMEs Snacks, Performance Analysis and Competitive Strategy of SMEs Snacks, SWOT Analysis, Strategy and Feasibility and concept Development models of SMEs Snacks. Bakpia becomes a top priority as a superior snack product from Jogjakarta (DIY), which can be further developed in the process of production and marketing. The attributes of main and additional ingredients, water supply, and production tools are still in average performance. In this case, the performance measure is based on the perception of bakpia producers in medium scale, while there are expectations on a high scale. Thus, there needs to be an increase in these attributes. After knowing the score of IFA, then a right strategy to be applied for SMEs position is a strategy of growth through horizontal integration which is an activity to expand SMEs by building in another location and increasing the variety of products and services. When referring to the SWOT matrix, there are several strategies that can be done in developing SMEs food products in the province of Jogjakarta. </span>

SMEs Development Strategy for Competitive and Sustainable Typical Local Snacks of Banten Province

Small Medium Enterprises (SMEs) for snacks in Indonesia currently has a good growth rate on one hand; but on the other hand, its level of competition is also quite high. Growth in sales volume of the Indonesian snack industry, both in modern and traditional markets in 2012, was recorded at 10-15 percent far beyond the growth of other manufacturing industries. However, the level of competition in the snack industry is also relatively high. Business people in the snacks sector do not only compete with fellow local business people but also with imported products, both legal and illegal. Currently, Banten Province is indeed not known as a culinary destination with a variety of distinctively local foods. The growth of the food industry in Banten Province is not as rapid as other manufacturing industries. However, in Banten, some types of food produced in small and medium scales (SMEs) are also known. Therefore, efforts to develop and empower typical local snack SMEs in Banten Province needs to be conducted to be able to increase its competitiveness in facing the globalization era and the ASEAN free market in 2015. The purpose of this reseach is to map the performance profile of Banten typical local snack SMEs and to provide recommendation on SME development strategies for competitive and sustainable Banten typical local snacks. The research method used combines the descriptive research method, IPA (Importance Performance Analysis), and SWOT analysis. The performance level measurement for Banten typical local snack SMEs is based on stakeholder perceptions on the condition of the existing 16 attributes compared to the perception on the development expectation of each of these attributes. Results of SWOT matrix mapping puts the products of Banten typical local snack SMEs in quadran II. The strategy prioritized is the quality attribute maintenance strategy for superior products, as well as product diversification to expand market share, competitiveness, and sustainability of Banten typical local snack SME products.

Chemical composition of some Nigerian local snacks

Chemical composition of some Nigerian local snacks