Food Industry Sector Research Articles

Pengaruh Ukuran Perusahaan, Pertumbuhan Aset, Keberwujudan Aset, Leverage, Dewan Direksi, dan Beban Penjualan Terhadap Kinerja Keuangan

This research aims to determine the results of the analysis of the influence of company size, asset growth, asset tangibility, leverage, board of directors, and sales expenses on the financial performance of companies operating in the food and beverage consumption industry sector that have been listed on the Indonesia Stock Exchange in the specified time period. starting from 2021-2023. By using a quantitative approach, this research succeeded in analyzing secondary data originating from 38 companies operating in the food and beverage consumption industry sector which have been declared to meet certain criteria. The results obtained from multiple linear regression analysis state that simultaneously, the six independent variables produce a significant influence on financial performance. Partially, company size and board of directors have a negative and significant influence on financial performance. Meanwhile, asset growth and asset tangibility have a positive and insignificant influence on financial performance. Leverage has an insignificant negative influence on financial performance. Meanwhile, sales expenses have a positive and significant influence on financial performance. The results obtained in this research reveal that operational strategies and resource management must be prioritized in order to achieve optimal financial performance in the consumption industry sector which operates in the food and beverage sector. It is hoped that carrying out this research can contribute to the literature regarding factors that can influence the financial performance of the food and beverage sector in Indonesia.

Unpacking Proximity for Sustainability in Short Food Supply Chains

ABSTRACTShort food supply chains (SFSCs) have been frequently named as sustainable alternatives to global chains, associated with the concept of local chain, and emphasizing the role of geographical proximity for achieving sustainability. However, it is also recognized that geographical proximity is not enough to build SFSCs and create a sustainable impact. A multi‐dimensional approach identifies three types of proximity: geographical, relational, and informational proximity to define SFSCs. Hence, the aim of this study is to extend that body of literature by investigating the role of relational and informational proximities in SFSCs. We analyze a set of 23 companies in four food industry sectors in Italy to characterize the practices implemented to build proximity, upstream and downstream, in their supply chains. Our findings reveal a combination of different practices along the three proximity dimensions that define SFSCs. These results allow also to underline how specific practices for relational and information proximity are paramount for attaining sustainability objectives in SFSCs.

Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion

Scientific research on bioactive compounds extracted from fruits for health promotion has increased worldwide due to their technological potential and known biological effects. Therefore, this study aimed to investigate the microencapsulation of total anthocyanins (TA) and total phenolic compounds (TPC) from grumixama fruits (Eugenia brasiliensis) by spray-drying, utilizing both conventional (maltodextrin - MD and gum arabic - GA) and non-conventional wall materials, namely Psyllium husk (PY), Cassia tora gum (CT), and Mutamba gum (MG). Additionally, the effects of these wall materials on the bioaccessibility of TA were assessed through in vitro gastrointestinal digestion. Microcapsules containing GA exhibited higher retention of anthocyanins (64 mg/100 g) and total phenolic compounds (1281 mg/100 g) compared to those with MD (60 and 545 mg/100 g, respectively). When microcapsules were produced with GA in combination with 1% of PY, CT, or MG, the release rate of TA and water absorption increased. The highest TA release rate was observed in microcapsules with MG, followed by PY and CT. However, microcapsules produced with GA and 1% CT showed the highest bioaccessibility for TA, which was 12 times higher than GA microcapsule. Therefore, using non-conventional wall materials (PY, CT, and MG) in combination with conventional ones (GA) enhanced both the technological and biological properties of the microcapsules. These findings open important avenues for further research on the application of bioactive compounds in the food industry and other sectors.

Analysis of Industrial Performance Indicators Effects On Enhance The Competitiveness of The Food Sector and The Possibility Of Support in The Iraqi Economy (2003-2020)

This study was aimed on analyze the competitiveness of the food industry sector, and showed the level of industrial and competitive performance of these industries, and the possibility of supporting and enhancing their competitiveness in the Iraqi economy for the period 2003-2020. Competitiveness is considered one of the most important indicators of the efficiency of the food industry tool in local and foreign markets, as competitiveness represents the ability of productive sectors of different types to distribute their products and increase their sales level. Therefore, the food industry in Iraq is considered one of the most important sectors of the manufacturing industries that suffer from problems and obstacles including a decrease in the level of competitive and industrial performance. It is believed that the problem of the research is the weak competitiveness of the food industry in Iraq due to the decline in the quality of manufactured products and the weak level of competitiveness of these products compared to imported products. The results of the study showed a decrease and fluctuation in the contribution of the manufacturing sector to the gross domestic product (GDP) in Iraq. The economic policy was not providing the possibility of an investment climate to support and enhance the private sector in industrial investment. The indicators of production requirements such as labor productivity, worker productivity, and the value added index of the food industries sector began to fluctuate between decrease and increase, and to measure the extent of the reciprocal effects between all parts of the standard model and the extent of its contribution to developing the competitive capacity of this sector.

Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources

Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors.

Pengaruh Entrepreneurial Orientation dan Market Orientation Terhadap Business Performance yang Dimediasi oleh Marketing Capabillity pada UMKM Kuliner di Kota Sukabumi

One industry that is growing and in the spotlight is the food and beverage industry sector, where the sector is known to be a shining warabala sector and will continue to move to improve. The purpose of this study was to determine the effect of entrepreneurial orientation, market orientation on business performance and to determine marketing capability in mediating the relationship between entrepreneurial orientation, market orientation on business performance in MSMEs in Sukabumi. The methods used in this study are descriptive and associative methods through a quantitative approach. The population in this study were culinary MSME players in the city of Sukabumi. The sample used in this study amounted to 270 culinary umkm in the city of Sukabumi based on the theory of Hair Jr. The research data used in this study include primary data and secondary data, namely observation, interviews, questionnaires, literature studies, and documentation. The results of this study are that there is a positive and significant influence between entrepreneurial orientation and market orientation on business performance and marketing capability as a mediator plays an important role in the relationship between entrepreneurial orientation and market orientation with business performance.

A Review on Apple Pomace Bioactives for Natural Functional Food and Cosmetic Products with Therapeutic Health-Promoting Properties.

Apples are consumed lavishly worldwide, while demand is increasing for the management of the huge apple-waste amounts that lead to significant disposal costs and ecological issues. Additionally, apples represent fruits with several bioactive constituents, which are key factors in a healthy, balanced diet. In the present study, an extensive review is presented regarding the bioactive compounds of an apple processing by-product, namely apple pomace, mentioning their significance as viable ingredients/substances in foods and cosmetics aiming at chronic disease prevention and health promotion. Apple pomace contains several constituents, such as polar lipids, phenolics, vitamins and dietary fibers, with potential antioxidant, anti-inflammatory, anti-thrombotic, anti-aging and skin-protecting properties, and thus, they may contribute to minimizing the risk of various health conditions. Additionally, the mechanisms of action of such functional bioactives from apple pomace exert health benefits that will be examined, while the potential synergistic effects will also be investigated. Moreover, we will present the methods and techniques needed for the utilization of apple pomace in the appropriate form, such as powder, extracts, essential oil and so on, and their several applications in the food and cosmeceutical industry sectors, which summarize that apple pomace represents an ideal alternative to synthetic bioactive compounds.

Preliminary Study on The Characteristics of Effluent From A Cachoeiro de Itapemirim – ES and Analysis of Possible Biotechnological Treatments

Purpose: The objective of this research was to organize and evaluate physical-chemical parameters of the industrial dairy effluent and to propose viable alternative treatments using biotechnological methods, aiming not only to prepare the effluent for disposal but also to generate value-added products Theoretical framework: With the growth of the population, the food industry sector expands exponentially. Brazil ranks among the top five milk producers globally, with the dairy industry being a significant producer of effluent, generating between 1.1 m³ and 6.8 m³ of effluent per cubic meter of processed milk. Dairy wastewater carries a high pollutant load and requires treatment prior to discharge into water bodies. There is an increasing demand for converting waste into raw materials, prompting research into biotechnological treatments that not only prepare effluent for disposal but also yield products from such waste. Method/design/approach: The data on wastewater characteristics were provided by the dairy itself, and the physicochemical aspects of the effluents over 19 months were interpreted, establishing relationships among key parameters, as well as the ratios BOD/COD, BOD: N and COD: N. The survey of biotechnological treatments was conducted through bibliographic research on Google Scholar, Scielo, Web of Science, and Scopus databases. Results and conclusion: Through the analysis and correlations of the physicochemical characteristics of effluents from the Cachoeiro dairy, it is evident that this type of effluent is rich in low biodegradability organic matter, as the BOD5/COD ratio was less than 0.15 in over 79% of the samples, indicating that physical-chemical treatment is the most appropriate approach for this effluent. The linear correlation coefficient between BOD5 and COD was 0.6, suggesting a weak correlation that does not allow one parameter to be accurately predicted from the other. According to the literature, it is possible to derive biofuels, bioplastics, single cell protein, organic acids, polysaccharides, biosurfactants, and other products from dairy effluent, while also meeting environmental requirements Research implications: Evaluation of optimal treatments based on effluent characteristics and suggestion of alternative treatments aiming to utilize wastewater as a raw material for obtaining secondary products complementary to the industry's focus, in addition to compliance with current disposal regulations. Originality/value: Development of relationships to assist in evaluating effluent treatments and identification of treatments that can reuse this substantial volume of generated waste.

Colamine and tartaric acid based innovative antioxidant and anti-spoilage food additive for fish product industry

Background: Fish farming is a vital sector of the global food industry, facing the challenge of developing efficient, chemical-free feeds for high-value fish species. To address this, innovative antimicrobials and antioxidants are crucial. This study explores the antioxidant and anti-spoilage properties of novel N-containing derivatives of natural L-tartaric acid (TA), a safe and widely used food additive. Objectives: Current research is devoted to L-tartrates’ new derivatives’ anti-spoilage and antioxidant potential as an innovative combined feed additive for fish farming. Results: TA Cyclic imide obtaining modified technology was advised. According to the obtained results, TA itself didn’t show antioxidant activity: nevertheless, in combination with new N-containing derivatives, it increased the antioxidant properties of L-ascorbic acid by about 20%. The studied TA amino-derivatives have demonstrated the emphasized activity against the fish-pathogenic Pseudomonas, Streptococcus, and other pathogenic microbes. Conclusions: TA and tartrates, in combination with new N-containing derivatives generated based on the vital compound colamine, have demonstrated several synergic antioxidant activities. They can be recommended for potential application as a cheap and effective alternative to classical anti-spoilage and preservative agents for animal feed production. Also, they showed the prolongation of feed expiration periods. It will significantly increase the quality of final fish products. A further detailed study of toxicological properties of amino derivatives is planned. Keywords: tartaric acid derivative, colamine, antimicrobial, antioxidant, anti-spoilage, feed additive

The Impact of Technological Innovation on Sustainability and Competitiveness in the Food and Beverage Industry Sector

The Impact of Technological Innovation on Sustainability and Competitiveness in the Food and Beverage Industry Sector

Pengaruh Stuktur Modal, Likuiditas dan Ukuran Perusahaan Terhadap Nilai Perusahaan pada Perusahaan Manufaktur Sektor Industri Makanan dan Minuman yang Terdaftar di Bursa Efek Indonesia Periode 2018-2021

This research aims to examine the influence of capital structure, liquidity and company size on company value in manufacturing companies in the food and beverage industry sector listed on the Indonesia Stock Exchange for the 2018-2021 period. The sampling technique in this research uses a purposive sampling method then the data is processed using SPSS. This research method uses quantitative research. The results of this research show that simultaneously the variables liquidity, asset structure and company size have a significant influence on company value in the food and beverage manufacturing industry listed on the Indonesia Stock Exchange for the 2018-2021 period. However, partially all variables in this research model have no influence on company value.

The multi-objective data-driven approach: A route to drive performance optimization in the food industry

Although standardized, food processing is subject to many sources of variability resulting from compositional and structural variabilities of raw materials and/or ingredients, human perception and intervention in the process, capabilities of processing tools and their wear and tear, etc. Altogether, they affect the reproducibility of final product characteristics representing deviations to standard, the production yield impacting the economic performance of the food manufacturing process, and many other performance indicators. They are grossly classified as economic, quality and environmental indicators and their simultaneous consideration can be used to define the overall performance of a manufacturing process. Optimizing the overall performance of food processing requires the use of multi-objective optimization methods. Multi-objective optimization methods include five steps: defining the objectives, modelling performance indicators, formulating the problem and constraints, solving the multi-objective problem, and finally identifying an ideal solution. The integration of data-driven approach, particularly machine learning, into the multi-objective optimization offers new perspectives for optimizing and controlling food processes. The potential of this approach is still underestimated by the food industry sector.

Biochemical Composition of Pumpkin Seeds and Seed By-Products.

The goal of the current work was to assess the nutritional profile and phytochemical properties of cucurbit (Cucurbita maxima L.) seeds, seed oils and oil extraction by-products (e.g., seed-cakes). Our results suggest a high nutritional value for both cucurbit seeds and cucurbit cake, while γ-tocopherol was the richest compound, with traces of α, β and δ-tocopherol compounds also detected. Regarding the free sugars composition, there were recorded significant statistical differences between seeds and cucurbit seed-cake, although sucrose content was the highest for both matrices (1.97 and 2.9 g/100 g dw, respectively) followed by trehalose (0.26 and 0.25 g/100 g dw, respectively), fructose (0.20 and 0.34 g/100 g dw, respectively) and glucose (0.21 and 0.19 g/100 g dw, respectively). In terms of organic acids, oxalic was the only compound detected in seed cake (0.006 g/100 g dw), while in seeds only traces of oxalic and malic acid were detected. In relation to fatty acid composition, linolenic acid was the most abundant compound in both seeds and seed-cake (43.9% and 41.5%, respectively), while oleic acid (37.0% and 36.3%, respectively), palmitic acid (12.2% and 14.0%, respectively) and stearic acid (4.83% and 5.46%, respectively) were detected in lesser amounts. Moreover, polyunsaturated fatty acids (PUFA) were the major fatty acids class (44.5% and 42.3% in seeds and seed cake, respectively) compared to monounsaturated fatty acids (MUFA; 37.4% and 36.7% in seeds and seed cake, respectively) and saturated fatty acids (SFA; 18.1% and 21.0% in seeds and seed cake, respectively) which were detected in lower amounts. Furthermore, the tested extracts did not present any cytotoxic or hepatoxic activity at the maximum tested concentration (GI50 > 400 μg/mL), while seed oils presented satisfactory antimicrobial properties with inhibitory activity against the studied bacterial strains and fungi. Our findings provide valuable knowledge regarding the exploitation of pumpkin seeds and seed by-products as valuable natural sources of nutrients and phytochemicals in the food industry sector within the context of a circular economy.

Ocean Strategies and Their Impact on the Dimensions of Marketing Performance in the Food Industry and Trade Sector in Jeddah: An Applied Study on Abbar Food Company in Jeddah

Ocean Strategies and Their Impact on the Dimensions of Marketing Performance in the Food Industry and Trade Sector in Jeddah: An Applied Study on Abbar Food Company in Jeddah

Qualitative and Quantitative Analysis of Lecithin Content and Bioactive Chemical Compenents of Corn Oil From Dompu District

Indonesia is one of the Asian nations that has an abundance of vegetation that can be utilized as food yields and medication. One of the plants that can be utilized as neighborhood food is the Corn plant (Zea mays L.), corn is one kind of food crop that has for some time been known and developed. Dompu Regency, located in the province of West Nusa Tenggara, is one of the largest corn producers in Indonesia. From this statement, a revolution is needed for the development of the food industry sector, namely the development of processed products from corn raw materials, namely corn oil. Corn oil extraction is carried out by the Maceration Method, a simple extraction process carried out by soaking the simplicia in a solvent for a certain time at room temperature and protected from light. Development in finding the percentage level (%) of lecithin LC-HRMS (Liquid Choromatography High-Resulution Mass Spectrometry), Among the Compounds: Percentage level (%) of bioactive lecithin compounds from major (main) components: 1-[(11Z)-octadecenoyl]-sn-glycero-3-phosphocholine (C26H52NO7P) = 8.882%, 1-Linoleoyl-2-Hydroxy-sn-glycero-3-PC (C26H50NO7P) = 6.874%, 1 Palmitoy-Phospadicholine (C24H50NO7P) = 1.898%, 1-Oleoyl-2-hydroxy-sn-glycero-3-PE (C23H46NO7P) = 1.161%, 2-monolinolenin (C21H36O4) = 0.577, (2R)-2-Hydroxy-3-(phosphonooxy)propyl (11Z,14E)-11,14-icosadienoate (C23H43O7P) = 0.386 %, 1-Stearoylglycerol (C21H42O4) = 0.072.

Supported ionic liquids to purify microbial L-Asparaginase

L-Asparaginase (ASNase) is a versatile enzyme that converts L-asparagine into ammonia and aspartic acid. This enzyme has applications in the food industry and health sector. However, high purity ASNase is required, resulting in high production costs. Therefore, in this work, two supported ionic liquids (SILs), specifically silica modified with dimethylbutylpropylammonium chloride ([Si][N3114]Cl) or triethylpropylammonium chloride ([Si][N3222]Cl), were investigated as alternative adsorption materials to purify ASNase. Different conditions were evaluated to improve enzyme purity, including total protein content in the cell extract, contact time, and SIL/cell extract ratio (w/v). Under optimal conditions using [Si][N3114]Cl, a maximum ASNase purification of 6.1-fold is achieved in a single step, resulting from the preferential attachment of other proteins on [Si][N3114]Cl SIL. According to the results, hydrophobic interactions rule the selective adsorption of protein impurities from the cell extract by the SIL, thereby increasing the ASNase purification levels. This approach offers a significant advantage, not requiring the desorption and elution of the target enzyme, while envisioning the application of SILs in a flow-through elution approach. The protonation state of protein surface was calculated by computational analysis, revealing that positively charged amino acids such as arginine and lysine block the effective binding of the enzyme to the SILs. Overall, if properly designed, SILs are promising alternative supports for the downstream processing of ASNase from cell extracts.

Exploring industrial lignocellulosic waste: Sources, types, and potential as high-value molecules

Lignocellulosic biomass has a promising role in a circular bioeconomy and may be used to produce valuable molecules for green chemistry. Lignocellulosic biomass, such as food waste, agricultural waste, wood, paper or cardboard, corresponded to 15.7% of all waste produced in Europe in 2020, and has a high potential as a secondary raw material for industrial processes. This review first presents industrial lignocellulosic waste sources, in terms of their composition, quantities and types of lignocellulosic residues. Secondly, the possible high added-value chemicals obtained from transformation of lignocellulosic waste are detailed, as well as their potential for applications in the food industry, biomedical, energy or chemistry sectors, including as sources of polyphenols, enzymes, bioplastic precursors or biofuels. In a third part, various available transformation treatments, such as physical treatments with ultrasound or heat, chemical treatments with acids or bases, and biological treatments with enzymes or microorganisms, are presented. The last part discusses the perspectives of the use of lignocellulosic waste and the fact that decreasing the cost of transformation is one of the major issues for improving the use of lignocellulosic biomass in a circular economy and green chemistry approach, since it is currently often more expensive than petroleum-based counterparts.

The Mediation Role Of Attitude Applied To The TRA Model And TPB Model In Environmentally Friendly Products Of Food Industry Sector In Indonesia Smes

Purpose: to the explore the Theory Reaction Action model and Theory Planned Behavior model in Environmentally Friendly Products of Food Industry Sector in Indonesia SMEs. Design/methodology/approach: This research uses a qualitative-exploratory and quantitative research, with analysis of factors affecting the purchase of environmentally friendly products by emphasizing the enrichment aspect in the field as the strength of research. As a study that not only comes to describe the problem only but this research will come to the stage of drafting the development model, and applicative by conducting observations and evaluation in the field. Findings: 1) the hypothesis that customer knowledge has a positive and significant effect on purchase intentioncan be accepted. 2) the hypothesis that customer knowledge has apositive and significant effect on Environment Friendly Products can be accepted. 3) the hypothesis that the influence of consumer attitudes on the environment has a positive and significant effect on purchase intention of environmentally friendly products can be accepted. Originality: The Mediation Role of Attitude Applied to the TRA Model and TPB Model in Environmentally Friendly Products.

Company Supply Chain Management Performance Seen from The Aspect of Information Sharing and Cooperation (Empirical Study of MSMEs in the Food Industry Sector in Kertajati Regency)

The small food processing industry is an industrial sector that is quite capable of surviving economic shocks, because every year the need for food increases along with increasing population growth. Small and medium industries have an important role in developing processing businesses, especially in the food sector. The Kertajati specialty processed food industry is an industry that has potential to be developed, because each region has its own characteristics and characteristics. Suppliers, manufacturers, distributors, retailers and customers work together in the product creation process through to product distribution to final consumers, giving birth to the concept of supply chain management. This research aims to analyze the influence of information sharing and cooperation on the performance of supply chain management of MSMEs in the Food Industry Sector in the Kertajati District Region, both partially and simultaneously. The population in this research is small and medium industries in Kertajati District, Majalengka Regency which are engaged in processed food production, totaling 92 MSMEs. The sample used 48 MSMEs as respondents from the entire population, by collecting data through questionnaires. The sampling technique in this research uses probability sampling with a simple random sampling method. The type and source of data used is primary. The analysis technique used is correlation, where previously an instrument test was carried out using validity and reliability tests, then data transformation and data normality test, then hypothesis testing was carried out partially with the t test and simultaneously with the F test operated through the SPSS 21 program. The results of this research show that partially information sharing and cooperation have a significant effect on supply chain management performance. Simultaneous testing shows that information sharing and cooperation have a significant effect on supply chain management performance.

Food And Beverage Industry Sector Linkages In Indonesia

: The food and beverage industry in Indonesia is growing rapidly at the moment. Indeed, Indonesia is currently undergoing an economic transformation towards industrialization and services. Therefore, one of the factors that can support the acceleration of industrialization in Indonesia is to look at the linkages between the food and beverage industry sector, which makes the largest contribution to the manufacturing sector, and other industrial sectors. This study examines the linkages between the food and beverage industry and other manufacturing sectors, as well as the resulting income multipliers. The data used in this study is Indonesia's 2021 input-output data obtained from BPS. The analysis techniques used are descriptive analysis, linkage analysis, and multiplier analysis. The results showed that the food and beverage industry sector contributed 23.15% of the gross value added of the manufacturing industry. The IFL value of 1.1703 and the IBL value of 1.2092 indicate that the food and beverage industry has strong linkages with the downstream and upstream sectors. When multipliers, specifically income, are considered, each demand for the food and beverage industry of 1 rupiah, results in a total increase in income in the sector of Rp 345,911,027.