<em>This study aims to analyze the effect of the quality of raw materials on product quality at PT. Menjangan Sakti, the influence of the production process on product quality at PT. Menjangan Sakti and the quality of raw materials and production processes simultaneously on product quality at PT. Menjangan Sakti. The number of samples in this study were 88 respondents. The analysis technique uses simple regression analysis and multiple regression. The results showed that the quality of raw materials and the production process simultaneously had a significant effect on product quality, because the quality of raw materials was maintained in terms of room temperature according to the type of raw materials stored and the production process where workers worked according to applicable regulations. The quality of raw materials has a positive effect on product quality. This shows that the quality of raw materials that are maintained in terms of room temperature according to the type of raw material stored can improve product quality. The production process has a positive effect on product quality. This shows that the workforce working according to the applicable regulations can significantly improve product quality.</em>

In the last decade, bioethanol has become a powerful biofuel for the improvement of environmental pollution such as reduction in greenhouse gas levels. Yet, the source and type of substrate material plays a crucial role in the bioethanol production process due to the different compositional characteristics and availability of monomeric sugars. Different substrates of first, second and third generation fuel sources exist and may be used as reliable and sustainable substrates for bioethanol generation. The current review provides an overview of Vitellaria fruit pulp; its composition and characteristics for ethanol production. This study has examined literature on the background of the Vitellaria paradoxa, the characteristics and the potential of the shea nut pulp for fermentation to bioethanol. This review will be useful in harnessing the potentials of the shea pulp as industrially relevant substrate for use independently or in combination with other substrates in microbial fermentation processes for ethanol production.

Three different pre-treated shea nut substrates: raw kernels, roasted kernels and shea nut paste from roasted kernels were subjected to treatment with three different industrial enzymes: lipase, pectinase and cellulase, separately and in combination for shea butter extraction. Enzyme mixtures was optimized at pH of 6; 3% enzyme-substrate concentration, 2 h hydrolysis time at a temperature of 60ºC. The results showed that shea nut paste yielded 48% fat with pectinases (P), 52% with lipases (L) and 46% with cellulases (C) and this made it the best substrate for shea butter recovery. The amount of fat percentage wise with the same substrate increased to 52, 54 and 56 at 1:1 P+C, L+C and P+L enzyme combinations respectively. The highest extraction efficiency of 70% was recovered from 1:1:1 combination of all three industrial enzymes. Therefore, enzyme assisted aqueous hydrolysis of shea nut biomass for shea butter production is a promising technology with a great potential (extraction efficiency and safety) to substitute traditional extraction methods.

The use of enzyme consortium to aid the extraction of shea butter in the traditional village extraction process improves the quality of the shea butter. In this study, shea butter was extracted from three different shea kennel substrates; raw shea kennels (RASK), roasted shea kennels (ROSK) and shea kennel paste (SKEP) from a single variety of shea nuts (Vitellaria paradoxa) using the standard traditional extraction process and aided by 1:1:1 combination of enzymes: lipase, pectinase and cellulase.The characteristics of the resulting shea butter were investigated, and compared to existing recommended standards and export guidelines, using standard methods. The shea butter from raw shea kennels exhibited great qualities with moisture content of 0.18%; the free fatty acid levels of 1.60%; the peroxide valueof3.67 meq/g and the insoluble impurities level of 0.02 %. This generally places enzyme-assisted traditionally extracted shea butter as either Grade 1 or Grade 2. Enzymeassisted extraction makes the shea butter an export commodity. In summary, shea butter from enzyme aided extraction has improved qualities, is exportable and useful across all the various industries.