No abstract

The effect of calcium supplementation, presence of exopolysaccharides (EPS) and sucrose on the texture of low-fat fermented milk was examined. Reconstituted skim milk (14%) was acidified by 2% glucono-dlactone (GDL) or a single strain, EPS-producing Streptococcus thermophilus, and incubated at 42°C. The levels of calcium and sucrose addition ranged from 0 to 9 mM and 0 to 45 mM respectively. Compared with acidified milk (GDL), fermented milk containing EPS showed different rheological properties in the presence of added calcium and sucrose. Calcium addition reduced gel characteristics: G¢, K, and the second maximum of derivative of shear rate-shear stress; while sucrose addition also increased them but subsequently reduced syneresis. Added calcium or sucrose increased gel hysteresis and reduced apparent yield stress.

Brown sugar is human's daily need that tends to increasingly change. The brown sugar is produced in Sumenep and delivered widely to Sampang region and surrounds it. The brown sugar sold in market is usally unpackaged brown sugar or not yet packaged. Packaging is important to increase the value of brown sugar itself. Factors exist in packaging is color, design, shape, size, physical material and information written on the label. The purpose of this study is to determine the amount influence of packaging factors on re-purchasing interest by applying multiple linear regressions analysis method. The result states that the color of package influences the increasing of re-purchasing interest of 0,714, packaging design influences the increasing of re-purchasing interest of 0,171, physical material influences the increasing of repurchasing interest of 0,473, information writer on a label influences the increasing of repurchasing interest of 0,409, shape influences the increasing of re-purchasing interest of -0,219 and size influences the increasing of re-purchasing interest of -0,047. So, the dominant factors are color, design, physical material and information written on a label.

No abstract

The demands of today's consumers are not only for quality but also for safe food. To improve product safety, “Industri Kecil Menengah” (IKM) must start implementing the basic level of feasibility, namely Good manufacturing practice (GMP). GMP is a basic feasibility standard that can be used to assess the level of industry feasibility. The purpose of this study was to determine the basic feasibility level of the two fish cracker industries located in Sreseh District, Sampang Regency. The research was conducted by direct observation in the field and interviews with the company's management. There are 14 elements of GMP whose feasibility level is measured based on the guidelines issued by the Food and Drug Administration (BPOM). The results of the assessment show that serious and critical discrepancies are still found so that both industries are included in the level IV category. To improve product safety, SMIs should start implementing the basic level of eligibility, namely GMP.