Food Analysis & Quality Control

The European Commission Proposal to Simplify, Rationalise and Standardise Food Controls: Towards a New Concept of “Food Law” in the EU? There is no doubt that ensuring a high level of health for humans is a leading objective of the European Union (EU): This was set by the Treaty, has been declared unequivocally by the Community legislator and has been repeatedly confirmed by the Court of Justice of the EU (CJEU).


Suggested Citation

Luis González Vaqué. "The European Commission Proposal to Simplify, Rationalise and Standardise Food Controls" European Food and Feed Law Review. No. 5 (2013): 308-320.

Due to their carcinogenic properties the occurrence of nitrosamines in beer raised major concerns in the 1980s. Since then, the production technologies were changed, especially to minimize nitrosamine formation during malt kilning. In this study, our systematic results of nitrosamine analysis between 1992 and 2006 as well as results of a computer-assisted literature review about nitrosamines in beer are reported. The technical threshold value of 0.5 μg/kg NDMA in beer was exceeded by 70 % of all samples in 1978. The incidence was lower in 1980 (23 %) and 1982 (6 %). Our results show that the incidence was 5 % in the 1990s, whereas it was only 1 % since 2000 (only 6 of 418 samples had concentrations above the threshold value between 2000 and 2006). It may be concluded that nowadays beer is nearly negligible compared to other sources of NDMA intake in human nutrition. This almost complete prevention of NDMA in beer can be seen as a success story of the brewing industry. However, our literature review shows that nitrosamines may still be a problem in beers brewed in developing countries.

The "Colatura di alici" (dripped anchovy sauce) is a typical product of Cetara, a small town near Salerno, Italy, entered on the special "traditional food products list" drawn up by the Italian Ministry of Agriculture.
It is prepared with the same recipe as the "garum" a very strong and salty sauce made from the innards of the fish, very popular in the ancient Rome.
The procedure adopted is very labor intensive and involves several stages: the anchovies are cleaned and beheaded, and then held for about twelve hours in a container filled with a mixture of water and salt, then arranged in layers in barrels, covered with dry salt. Then heavy stones are placed on the barrels, so as to allow the dripping of the liquid, which is then collected, filtered, bottled and left to mature for about six months.
The aim of this work was to characterize the production process in use today and analyze the chemical and microbiological quality of the product at various stages.
The process was analyzed step by step, also detecting variations made by individual producers. The microbiological and chemical composition was assessed by sampling and analysis at various stages of the process.
From a nutritional aspects, the Colatura is an amino acids rich protein condiment. From the 19.98% of protein and 0.83% lipids in the raw anchovies, the final product shows 6.7% protein content, with pH of 5.64 and no lipids.
The production process has shown some critical steps for sensory and hygienic quality, partly because there are variants adopted by individual operators, based on sometimes secular experience.
This product is a very special seasoning and nutritional characteristics are yet to be explored. There are also interesting opportunities for investigating issues related to the possible recovery of substances from the production waste. It would be desirable that this product could obtain a formal recognition of its unique characteristics.

This review illustrates the need to use nuclear magnetic resonance (NMR) spectroscopy for the quantitative analysis of small molecules in their crude forms and in mixtures.

We provide the basic concepts of quantitative NMR (qNMR), a brief description of important acquisition and processing parameters responsible for obtaining high-quality, reproducible NMR spectra in order to maximize accuracy, and the latest referencing techniques used for quantitative analysis.

We also describe methods that are used for quantitative analysis including calibration-curve and standard-addition methods. Further, we briefly address validation of qNMR spectroscopy and its major applications in various scientific disciplines

Background: Cereals and grains constitute major sources of nutrients worldwide. Rice is a major staple in many household in Nigeria. However majority of people prefer imported rice to locally grown rice though it is costlier. Knowledge about nutrient composition of locally-grown rice can promote its acceptability and consumption among Nigerians. This study was carried out to determine the nutrient composition and nutrient retention of raw and cooked imported and local rice varieties. Materials and Methods: Imported (Aroso) and local varieties (Ofada and Abakaliki) rice were purchased from Bodija market in Ibadan, Oyo state, Nigeria. The three samples were divided into two portions each. One portion each was used as raw samples while the second portion of each sample of rice was cooked for 40 minutes at 100°C. The co oked samples were then homogenised using the warring blender. The resultant six rice samples were analyzed using AOAC (2005) methods.

Senyawa asam ortoborat dan boraks banyak digunakan oleh produsen jajanan pasar (seperti bakso, lontong, dan mi) untuk meningkatkan kualitas sensori dan sebagai bahan pengawet. Padahal senyawa-senyawa tersebut merupakan bahan kimia berbahaya yang tidak boleh hadir dalam bahan makanan. Bahaya kesehatan yang ditimbulkan antara lain berupa malaise, mual pada perut bagian atas (epigastric pain), diare, demam, dan sakit kepala.

Konsumen yang hendak menguji asam ortoborat dalam makanan terutama bakso harus mengirimkan sampelnya terlebih dahulu ke laboratorium, hal ini tidak efisien dan relatif mahal. Penelitian ini menunjukkan bahwa penggunaan senyawa kurkumin dalam kunyit dapat diaplikasikan pada batang kayu untuk membuat indikator alami pendeteksi asam ortoborat yang efektif, efisien, dan murah. Sedangkan untuk menghitung konsentrasi asam ortoborat dalam sampel dapat digunakan metode titrimetri asam-basa dengan NaOH sebagai titrator walaupun metode tersebut masih kurang spesifik dalam menentukan konsentrasi suatu senyawa atau unsur.

Dalam penelitian ini, senyawa rososianin yang merupakan hasil reaksi antara kurkumin dan asam ortoborat dapat menimbulkan pewarnaan merah yang jelas atau intensitas warna tinggi pada batang indikator kurkumin 8% dan 10% terhadap konsentrasi sampel bakso 8.000 ppm, dan 10.000 ppm. Sedangkan hasil penentuan konsentrasi asam ortoborat dengan metode titrasi terhadap sampel A adalah 856,532 ± 11,206 ppm; sampel B adalah 1.414,520 ± 18,434 ppm; sampel C adalah 2.397,700 ± 62,189 ppm; sampel D adalah 3.053,340 ± 48,415 ppm; dan sampel E adalah 4.440,356 ± 61,600 ppm.

Mankind has dominated the habitat on earth for ages. Phenomenal advances in technology have been achieved at the cost of violation of the Sahastitva between nature and human beings. Yet these technological developments have failed to address the most alarming problems the world faces today i.e. widespread hunger, malnutrition. This calls for judicious policy making and just use of technology to realize the same. Sustainable Nutrition Security is the need of the hour. Food Fortification has emerged as one of the viable solutions to ensure Nutrition Security. Though Food Fortification plays with the Swaroop of natural foods but it aims to restore the micro-nutrient deficiencies present in the population today. These techniques might be socially acceptable but they carry their own limitations. This article throws light on how natural food fortification has emerged with time and how it is being integrated with the idea of sustainable nutrition security. This article also calls for recommendations for the development of responsible fortification practices to ensure their safety and effectiveness.

Penjaminan mutu atau Quality Assurance merupakan istilah yang seringkali didengar dalam dunia industri, krena berhubungan dengan produsen, produk/jasa, dan konsumen sebagai pelanggan. Konsep mutu ini menggambarkan baik buruknya suatu produk/jasa yang dihasilkan yang akan mencerminkan tingginya harga dari produk tersebut, dan tinggi dari produsen yang memasok barang tersebut. Akan tetapi kini mutu produk/jasa dinilai berdasarkan kepada kepuasan pelanggan yang menggunakan produk/jasa tersebut. Untuk menggambarkan mutu suatu produk/jasa maka diperlukan suatu standar atau kriteria yang ditetapkan oleh produsen. Standar ini dibuat berdasarkan hasil penelitian terhadap kebutuhan pelanggan.
Sehingga kelompok kami menganalisa QC dan QA dari produk Top Coffee sebagai tugas pembelajaran dalam menganalisa atau mengidentifikasi beberapa masalah yang terjadi pada sebuah produk.

“Food adulteration” is a very common issue to the society and its harmful effects on health are the vital reason for the mortality and morbidity in the developing countries. The most common adulterant foods are milk, infant formula, meat, fish, honey, ghee, spices, tea, coffee, wine, sugar, grains, wheat etc. Food adulteration may be of intentional, incidental or by contamination with foreign substances such as metals. There are lots of health hazards seen with the food adulteration starting from infant to the older people such as various stomach disorder, small intestine problems, nausea, vomiting, food poisoning, cardiac disorder, kidney problems, liver problems, appendicitis, delay in brain development in case of children and carcinogenic effects etc. Before we eat any kind of food, we must know its quality, authenticity and nutritional value whether, it is obtained from natural sources, processed or semi-processed one. The objective of this article is focused on the review of food adulterants and their hazardous effects on our health. Care must be taken in every step to prevent from adulteration i.e. from cultivation land, processing of food in the industry, transport, proper storage or preservation of food to the kitchen, catering service or at restaurants level. People make adulteration intentionally mainly for the making of profit and these adulterants not only cause GIT disorders but also some poisonous or carcinogenic effects. Thus, consumers should aware of this and some serious safety measures must be taken care to prevent the unnecessary death due to food borne diseases.

ORANA A/S Guideline for Microbiological calculations in solid culture media. This document was published as an aid for knowledge seekers,  students and interested parties in the industry. Therefore, please use it for study purposes only The document is fully owned by ORANA A/S

2019ABSTRACTAim:Food with high nutritional value is in great demand for proper functioning of body systems and potential health benefits. As a result, value-added foods or functional foods with higher level of dietary fiber and antioxidant have developed, especially in bakery products such as cookies. This study was aimed to develop and evaluate proximate composition, phenolic compounds, vitamin C content and sensory acceptance of cookies.Study Design:The formulations were prepared (20% rosehip powder and 15% hibiscus powder in formulation CF1, 15% rosehip powder and 20% hibiscus powder in formulation CF2, 15% rosehip powder and 15 % hibiscus powder in formulation CF 3) in a standard cookie recipe.Place and Duration of Study:Department Of Food Technology, ITM University Gwalior, Madhya Pradesh, (India), between June 2018 to February 2019.
Methodology:The  proximate  analysis,phytochemical  analysis  and  sensory  analysis  of  cookies was done using standard AACC International procedures.Results:Cookies prepared from formulation second (15% rose hips and 25% hibiscus powder) was more acceptable than other formulations on the basis of sensory evaluation.Conclusion:The analysis revealed that the increment in substitution in flour has increased the health benefits of cookies when compared to control cookies. The substitution with Rose hips and Hibiscus powder has a significant share in enhancing the TPC content, Total antioxidant capacity and other bioactive compounds in cookies. For sensory quality the CF2 formulation (the overall acceptability) has found greatest in all formulations. Substitution with Rose hips and Hibiscus could bring much potential health benefits to the consumer by adding nutritional (crude fat, crude protein and crude fiber) as well as organoleptic properties.

Designing the equipment for processing, sorting, sizing and other post-harvesting equipment of agricultural products requires information about their physical properties. The objective of this work was to determine some of the physical properties of three different type of rice variety which may influence the rice processing operations. In this study, various physical properties of rough rice variety were determined at a moisture content of about 12% (dry basis). In the case of Rajeshwari variety, the average thousand kernel weight, geometric mean diameter, surface area, volume, sphericity, aspect ratio, true density, bulk density and porosity were 21.64 g, 4.08 mm, 49.38 mm2, 39.01 mm3, 41.38%, 30.03%, 1350.43 kg/m3, 695.77 kg/m3, and 48.51%, respectively. The corresponding values were 30.28 g, 3.43 mm, 38.13 mm2, 23.03 mm3, 28.50%, 25.21%, 1110.47 kg/m3, 580.18 kg/m3, and 47.74% for Durgeshwari variety and 35.54 g, 3.74 mm, 44.02 mm2, 28.16 mm3, 40.42%, 30.13%, 1056.86 kg/m3, 615.12 kg/m3, and 42.23% for Mahamaya variety. Rajeshwari variety, the average static coefficient of friction varied from 0.24 on glass to 0.36 on plywood, while for Durgeshwari variety the corresponding value varied from 0.25 on glass to 0.44 on plywood and for Mahamaya variety, varied from 0.25 to 0.40 for the same surfaces. Angle of repose values for Rajeshwari, Durgeshwari and Mahamaya variety were 34.58°, 30.80 and 33.31° respectively

Conductivity measurement is introduced as a rapid, simple and cheap way to identify counterfeit vodka. It was found that the conductivity of vodka derives exclusively from its content of inorganic anions which were previously suggested as markers for vodka authenticity using ion chromatographic determination. The conductivity of vodka is very stable
between different batches of bottle filling of the same
brand, but there are large differences between different
brands. Especially discount brands have significantly
higher conductivities than premium products. The applicability of conductivity measurement was demonstrated
in authentic forensic cases of brand fraud. A large advantage above other methods of authentication is the possibility to conduct conductivity measurements with mobile meters directly in gastronomy.

The study was concerned with drying of cabbage (Brassica oleracea or variants) by using solar drying and sun drying method. Fresh cabbage slices thickness of single layer, were placed in trays and drying commenced in the solar dryer and Sun dryer. The chemical composition of fresh and dehydrated cabbage leaf were determined. The results showed that the dried products gave substantially higher solid content as well as protein, fat & ash. Among the packaging systems (single layer low-density polythene bag, double layer low-density polythene bag, high density polythene bag and low quality market polythene), double layer low-density polythene bag product absorbed less moisture and showed higher shell-life. Solar drying product is different from sun drying products. Sun drying consumed long time. The results showed that dehydrated cabbage products were in acceptable conditions for periods up to three months. Organoleptic taste testing showed that all the developed products were accepted by the panelists using 1-9 hedonic scale. Double layer low-density polythene bag products were ranked as “like very much”. In Solar and Sun drying there is no temperature control in the system. So, the effect of temperature on the rate of drying cannot be determined.

A discrepancy in the magnitude of thujone concentrations in distilled pre-ban absinthe has existed until now. Concentrations of 260mg L−1 were derived at by theoretical calculations. Tests of authentic pre-ban absinthes and studies concerning absinthes produced according to historic recipes found concentrations below 10mg L−1. In this study, the behaviour of thujone during distillation was studied and a significant discrimination was determined (80% yield in water-cum-steam distillation). The thujone concentrations in distilled pre-ban absinthe were then calculated with regard to the composition of wormwood derived from a literature review. Due to the large deviations of oil content and thujone concentration of wormwood, a typical Absinthe Suisse de
Pontarlier from Duplais’ 1855 recipe might have contained between zero and a maximum of 76mg L−1 of thujone,
the average was calculated as 23mg L−1 with a standard deviation of 21mg L−1. It was proven that the previous
calculations overestimated the thujone content of distilled absinthe and the discrepancy was resolved as our new
calculations are in good accord with the experimental findings.

Article 44 (4) and (6) of Regulation (EC) No. 882/2004 requires the Commission to establish, and submit to the European Parliament and Council, an annual report on the overall operation of controls in the Member States in the light of: (a) the annual reports submitted by the national authorities on their control activities; (b) Commission controls carried out in the Member States; and (c) any other relevant information. The Report on the overall operation of official controls in the Member States on food safety, animal health and animal welfare, and plant health [COM(2013)681] is the third such report submitted by the Commission. Its main sources are:

(a) the annual reports from the Member States for 2010;

(b) the results of the Commission’s own control activities; and

(c) other relevant information related to controls, including: reports from Member States to the Commission on controls in specific sectors; the results of EU rapid alert systems; Commission enforcement actions (including infringement cases) related to observed non-compliances in the Member States; and reports from international standard setting bodies.


Suggested Citation

Luis González Vaqué. ""Los Estados miembros de la UE como gestores de los controles oficiales relativos a la seguridad de los alimentos, la salud y el bienestar de los animales y la fitosanidad"" Rivista di diritto alimentare. No. 4 (2013): 20-28.

Frying initiates different physical and chemical changes which can cause degradation of oil and quality of the fried food. This study was conducted to investigate and monitor the physicochemical and antioxidant properties of frying oils used by local fried food vendors in D/line-port Harcourt, Rivers State. A total of five frying oils were collected randomly during frying operations from the study area and analyzed at weekly intervals (3 weeks) for physicochemical and antioxidant properties. The results showed that all the frying oils collected were above the permissible limit for free fatty acid and saponfication value while peroxide values were within the Codex regulatory limit after three weeks of collection. The results also revealed a decrease in iodine values of the frying oils except for oil samples collected from Agudama Street and Railway close. Moisture content of all the frying oils was below the 0.3% maximum limit while smoke points were not in line with the recommended standard as all the oils had smoke points <170 o C even up to the third week of collection. Increased usage of the oils during frying also resulted to a decrease in total phenolic content except for frying oil collected from Kaduna Street while a reverse was observed for total flavonoid content. The degradation in the quality of oils used by local fried food vendors in D/line, Port Harcourt during frying operations is an important health issue which could cause damaging health effects due to the toxic substances produced.

Fourier transform infrared (FTIR) spectroscopy allows fast throughput screening of beverages (less than 2 min per sample). Using partial least squares (PLS) regression, it was demonstrated that relative density and alcohol content, which have previously been calibrated only for extract-free spirits, can also be determined in highly viscous liqueur samples. In addition, total dry extract (TDE) was successfully calibrated for the first time for both spirit and liqueur screening. An inter-laboratory validation showed that the standard errors of prediction, ranging between 0.0006 and 0.0078 (relative density), 0.23 and 0.74 % vol (alcoholic strength), and 0.55 and 7.53 g/l (TDE), were satisfactory for use of the FTIR-PLS method in the context of screening analysis in official food control of alcoholic beverages.

Food borne diseases are an increasingly recognized problem involving a wide spectrum of illnesses caused by bacterial contamination of food. Enterobacteriaceae poses potential human health problems and is mainly transmitted through consumption of contaminated foods. Karachi is one of the
biggest and thickly populated city of Pakistan where majority of the people consume cheap foods prepared in unlicensed food selling points. The objective of the present study was to determine the total Enterobacteriaceae load in various fast foods sold directly to consumers in the streets of Karachi. A total of 27 different food items were collected from street vended foods and processed for the recovery of
Enterobacteriaceae load through culturing method and biochemical characterization. Out of the 27 samples,
13 food samples did not show the growth of Enterobacteriaceae, while the remaining 14 samples were
heavily contaminated with gram negative bacteria. From the present study, it can be concluded that majority of the fast foods sold in the street restaurants of Karachi Pakistan is highly contaminated and not fit for human consumption.

Özet Bu çalşmada, tavuk yumurtasının yüzeyine farklı konsantrasyon (2 ppm, 4 ppm ve 6 ppm) ve sürelerde (2 dk ve 5 dk) ozon uygulanarak yumurtanın mikrobiyel kalitesi üzerindeki etkileri araştırılmıştır. Yumurta yüzeyinde Enterobacteriaceae, Staphylococcus aureus, toplam koloni, maya ve küf sayımları 24 °C'de 5 hafta depolama süresince haftalık periyotlarda gerçeklefltirilmifltir. Ozon yumurtanın mikrobiyel floras›n› hızlı bir biçimde azaltmas›na ra¤men, depolama ile mikrobiyel geliflim devam etmifl ancak gelişme hızı kontrol grubunun altında seyretmifltir. Yumurtalarda Enterobacteriaceae, Staphylococcus aureus, toplam koloni, maya ve küf popülasyonu üzerine önemli düzeyde azalma sağladığı; artan ozon konsantrasyon ve uygulama süreleri ile inaktivasyon düzeyinin önemli düzeyde artt›¤› belirlenmifltir. Oda flartlar›nda depolama boyunca ozon uygulanan yumurtalarda kontrol grubuna göre mikrobiyel yük yaklafl›k 2 log daha düflük ç›km›fl ve uygulaman›n mikroorganizmalar üzerindeki inhibisyon etkisi önemli bulunmufltur. Buna göre ozon uygulamas›n›n yumurtalar›n raf ömrü üzerine pozitif etkisi oldu¤u tespit edilmifltir. Çal›flmayla ozonun yumurtan›n muhafazas›nda önemli bir potansiyele sahip oldu¤u belirlenmifltir. Anahtar kelimeler: Yumurta, ozon, mikrobiyel inaktivasyon, depolama, raf ömrü, oda s›cakl›¤›. Abstract In this study, the effects of different ozone concentrations (2; 4 and 6 ppm) and times (2 min and 5 min) on microbiological quality on eggs were investigated. Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations were determined on the eggs surface at weekly intervals during storage (5 weeks at 24°C). Although the applications of ozone were reduce quickly the microbial flora on the eggs, microbial growths were continued during storage, but the number of microorganisms remained below the growth rate of the control group. Ozone application has provided a significant reduction on Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations. It was determined that effectiveness on microbial inactivation increased with increasing exposure time and ozone concentration. Microbial load of eggs compared to the control group of ozone applications were decreased to about 2 logs comparing to the control group during storage, and the inhibitory effect of applications on the microorganisms were significant. In conclusion, it was determined that a positive effect on the shelf life of the eggs of ozone treatments during storage. Gaseous ozone has potential to become significant breakthrough in the industry and in preserving egg during ambient room temperature storage.

The present work is a review and analysis of different approaches, methods and tools for
computer vision in the evaluation of quality indicators of pork meat. The authors have developed and delivered software as a tool that allows analyzing and evaluating key elements in meat - meat tissue, fat, bone and skin. In the graphic user interface, which is a part of the software instrument is built-in functions for pre-processing of visual images and histogram analysis of the used color features.

In this paper, physicochemical and nutrition values (moisture, ash, nonfat solids, total solids, protein, fat, lactic acid, pH, and total sugar contents) in several pasteurized milk and long-life milk samples (11) sold in Misurata city-Libyan supermarkets have been evaluated. Several techniques have been used for these determinations. Generally, the concentrations of these parameters were varied significantly depending upon the type of the milk type. The levels of proteins, fats, total acidity, and total sugars were as follows: 2.43 – 3.50 %, 0.25 – 3.50 %, 0.13 – 0.18 %, and 2.96 – 4.39 %, respectively. However, the levels of the investigated parameters were in the acceptable range reported by the Libyan standard specifications. Also, our results were similar to those reported by several researchers. Finally, further investigations should be carried out to monitor the quality of a greater number of milk samples from various companies in Libya and to confirm their quality.

HACCP Hazard analysis critical control point or HACCP is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. HACCP mainly run on principles which include detailed procedure if on how an hazard is evaluated and counter measures are taken

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

This study was carried out to investigate the characterization of guava flavour extract produced from local and improved guava cultivar suitable for use in concentrate for flavoring juices, beverages and confectionery products using simple distillation technique. The physical properties of the flavor extract were determined and statistically analyzed using Statistical Package for Social Science tool to separate mean that were statistically significant (p<0.05). The percentage flavor yield of the guava flavor condensate extract was higher (22.40%) for improved cultivar guava that the local variety (18.20%). The visual color of the flavor extract of the two cultivars was colorless with both having strong detectable flavor. The pH values are 5.45 and 6.23 for local and improved variety respectively. The density values are 0.98 and 1.00g/ml, specific gravity values are 1025 and 103 for local and improved cultivar respectively with similar viscosity values 2710mPa-s. , There was no significant (p<0.05) difference in the physical attributes of the two cultivars of guava flavor extract in terms of density, specific gravity and viscosity. However, significant difference exit (p<0.05) for the values of pH and flavor yields. Hence, extraction of flavor from guava suitable for concentrate used in confectionery products such as; candies, yogurt, beverage drinks, cookies and biscuits should be encouraged and industrialized. For higher yields of flavor and economic benefits, improved guava cultivar would be a better option for guava flavor concentrate production.

The study was concerned with drying of cabbage (Brassica oleracea or variants) by using solar drying and sun drying method. Fresh cabbage slices thickness of single layer, were placed in trays and drying commenced in the solar dryer and Sun dryer. The chemical composition of fresh and dehydrated cabbage leaf were determined. The results showed that the dried products gave substantially higher solid content as well as protein, fat & ash. Among the packaging systems (single layer low-density polythene bag, double layer low-density polythene bag, high density polythene bag and low quality market polythene), double layer low-density polythene bag product absorbed less moisture and showed higher shell-life. Solar drying product is different from sun drying products. Sun drying consumed long time. The results showed that dehydrated cabbage products were in acceptable conditions for periods up to three months. Organoleptic taste testing showed that all the developed products were accepted ...

PT. KCS merupakan saIah satu perusahaan yang memproduksi Styrofoam di Indonesia. Di masa pandemi Covid-19 diperIukan sebuah peIaksanaan riset produktivitas yang diharapkan dapat mengoptimaIkan niIai input industri terutama terkait optimaIisasi bahan baku serta jumIah tenaga kerja yang digunakan dan output yang dihasiIkan. Penggunaan metode Cobb DougIas daIam peneIitian ini bertujuan untuk mengetahui indeks produktivitas produk yang teIah dihasiIkan dengan membandingkan indeks produktivitas sebeIum pandemi covid-19 di tahun 2018. SeIain itu dengan adanya perbandingan indeks produktivitas di tahun sebeIumnya diharapkan dapat mengidentifikasi perkembangan hasiI produksi styrofoam di Iingkup perusahaan serta dapat mengevaIuasi faktor-faktor yang dapat mempengaruhi kenaikan hasiI produk styrofoam perusahaan. Bersumber pada hasiI anaIisis informasi didaIam SPSS dapat disimpuIkan bahwa tingkat produktivitas di masa pandemi covid-19 meningkat, dimana penambahan input totaI tenaga kerja dan bahan baku, masingmasing sebesar 1% dapat meningkatkan output sebesar 0,37 % pada tahun 2020. Adapun pengaruh indeks input terhadap output hasiI produktivitas di masa pandemi covid-19 Iebih baik dengan niIai 62,10% daripada tahun 2018 dengan niIai 84,80%, sehingga input jumIah tenaga kerja dan biaya bahan baku di masa pandemi covid-19 dapat ditekan karena berpengaruh keciI terhadap produktivitas hasiI styrofoam dibandingkan tahun 2018 (sebeIum pandemi covid-19). HaI ini tentunya dapat memberikan keuntungan bagi perusahaan styrofoam daIam memproduksi produknya di masa pandemi covid-19.