The Experts below are selected from a list of 84 Experts worldwide ranked by ideXlab platform
Rizal Rustam - One of the best experts on this subject based on the ideXlab platform.
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Effect Of Import Tariff Implementation Policy On Refined Sugar Product Competitiveness In Indonesia
2020Co-Authors: Rizal RustamAbstract:This research is intent to determining: (a) the effect of welfare distribution with applied import tariff of the government revenue, consumer expenditures, producer revenues, and efficiency losses (in Production, in consumption and net effect), and (b) the level of competitiveness of cane Sugar in Indonesia by calculating the Domestic Resource Cost (DRC). The research using libraries research method, that is collecting data from the related preceding researches and other references such as magazines, journals, bulletins and the like. The research result showed that : (a) the government revenue, change of consumer surplus, producer surplus, economic net loss in Production and consumption and exchange gain economization, are influenced by the import tariff and elasticity price toward supply and demand, so that the welfare distribution value will be bigger; (b) Sugar Product competitiveness in Indonesia by knowing cane field calculation in East Java both wet and dry field is higher than the same Product from other countries as it is shown by the value of DRC
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Effect Of Import Tariff Implementation Policy On Refined Sugar Product Competitiveness In Indonesia
Journal of Agricultural Research and Development, 2010Co-Authors: Rizal RustamAbstract:This research is aimed at determining: (a) the effect of welfare distribution with applied import tariff on the government revenue, consumer expenditures, producer revenues, and efficiency losses (in Production, in consumption and net effect), and (b) the level of competitiveness of Sugar cane in Indonesia by calculating the Domestic Resource Cost (DRC). The research using library research method, that is collecting data from the related preceding researches and other references such as magazines, journals, bulletins and the like. The research result showed that : (a) the government revenue, change of consumer surplus, producer surplus, economic net loss in Production, consumption and exchange gain economization, are influenced by the import tariff and elasticity price toward supply and demand, such that the welfare distribution value will be bigger; (b) Sugar Product competitiveness in Indonesia by knowing that cane field calculation in East Java in the wet and dry fields is higher than the same Product from other countries as it is shown by the value DRC Key word: Sugar, Welfare Distribution, Domestic Resource Cost (DRC), Import tariff
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Effect Of Import Tariff Implementation Policy On Refined Sugar Product Competitiveness In Indonesia
Agro-Science, 2010Co-Authors: Rizal RustamAbstract:This research is set out to determine the effect of welfare distribution the respect to import duty on the government revenue, consumer expenditures, producer revenues, and efficiency losses (in Production, in consumption and net effect), and the level of competitiveness of cane Sugar in Indonesia by calculating the Domestic Resource Cost (DRC). The research used secondary data from related preceding researches and other references such as magazines, journals, bulletins and the like. The research result showed that the government revenue, change of consumer surplus, producer surplus, economic net loss in Production and consumption and exchange gain economization, are influenced by the import tariff and elasticity price toward supply and demand. It also showed that Sugar Product competitiveness in Indonesia is higher than the same Product from other countries as the value of DRC is less than one. Key word: Sugar, Welfare Distribution, Domestic Resource Cost (DRC), Import tariff.
Hari Purnomo - One of the best experts on this subject based on the ideXlab platform.
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TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.) [Brown Sugar Syrup Processing from Siwalan Palm Saps (Borassus flabellifer L.)]
Jurnal Teknologi dan Industri Pangan, 2012Co-Authors: Nurud Diniyah, Simon Bambang Wijanarko, Hari PurnomoAbstract:The aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the Sugar Products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan Sugar Products. Randomized Completed Design was used in the first phase of experiment with different levels of Brix content (i.e.60, 65, 70 and 75°Brix), as single factor and each treatment was replicated 6 times. In the second phase of experiment, t-test was used to compare the different methods of cooking techniques, vacuum evaporation and traditional method and each treatment was replicated 10 times. The results showed that in the first phase, 75oBrix was observed as the optimum Product and characterised by 34.55 of brightness (L*), 8.83 of redness (a*), 22.35 of yellowness (b*), 6.63 of pH, 6.99 x 10 3 cPof viscosity, 7.73% of reducing Sugar, and organoleptic scoring were 107 for viscosity, 108 for colour, 110 for taste, 98 for aroma. At the second stage, it can be concluded that Siwalan Sugar Product produced using vacuum method gave a better quality compound to the traditional one (open pan).
Liu Jun-rong - One of the best experts on this subject based on the ideXlab platform.
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Simple Discussion on Ecological Design Latent Potentialities of Xinjiang's Beet Refine Sugar Production.
Environmental Protection of Xinjiang, 2020Co-Authors: Liu Jun-rongAbstract:The article simply introduces refine Sugar enterprizes and fundamental concept of Product ecologic design in Xinjiang,analyzes main problems existing in Xinjiang beet refine Sugar Production,through analysis of Xinjiang developing ecological design level of refine Sugar Product,it finds out Xinjiang refine Sugar enterprizes' disparity in quality and usage of raw material,optimizing technology,renewing technology and equipment,resources and energy resources circulating and utilizing,enterpize management and other respects,so that explaings Xinjiang beet refine Sugar Product developing latent potentialities of ecologic design.
Nurud Diniyah - One of the best experts on this subject based on the ideXlab platform.
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TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.) [Brown Sugar Syrup Processing from Siwalan Palm Saps (Borassus flabellifer L.)]
Jurnal Teknologi dan Industri Pangan, 2012Co-Authors: Nurud Diniyah, Simon Bambang Wijanarko, Hari PurnomoAbstract:The aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the Sugar Products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan Sugar Products. Randomized Completed Design was used in the first phase of experiment with different levels of Brix content (i.e.60, 65, 70 and 75°Brix), as single factor and each treatment was replicated 6 times. In the second phase of experiment, t-test was used to compare the different methods of cooking techniques, vacuum evaporation and traditional method and each treatment was replicated 10 times. The results showed that in the first phase, 75oBrix was observed as the optimum Product and characterised by 34.55 of brightness (L*), 8.83 of redness (a*), 22.35 of yellowness (b*), 6.63 of pH, 6.99 x 10 3 cPof viscosity, 7.73% of reducing Sugar, and organoleptic scoring were 107 for viscosity, 108 for colour, 110 for taste, 98 for aroma. At the second stage, it can be concluded that Siwalan Sugar Product produced using vacuum method gave a better quality compound to the traditional one (open pan).
Simon Bambang Wijanarko - One of the best experts on this subject based on the ideXlab platform.
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TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.) [Brown Sugar Syrup Processing from Siwalan Palm Saps (Borassus flabellifer L.)]
Jurnal Teknologi dan Industri Pangan, 2012Co-Authors: Nurud Diniyah, Simon Bambang Wijanarko, Hari PurnomoAbstract:The aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the Sugar Products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan Sugar Products. Randomized Completed Design was used in the first phase of experiment with different levels of Brix content (i.e.60, 65, 70 and 75°Brix), as single factor and each treatment was replicated 6 times. In the second phase of experiment, t-test was used to compare the different methods of cooking techniques, vacuum evaporation and traditional method and each treatment was replicated 10 times. The results showed that in the first phase, 75oBrix was observed as the optimum Product and characterised by 34.55 of brightness (L*), 8.83 of redness (a*), 22.35 of yellowness (b*), 6.63 of pH, 6.99 x 10 3 cPof viscosity, 7.73% of reducing Sugar, and organoleptic scoring were 107 for viscosity, 108 for colour, 110 for taste, 98 for aroma. At the second stage, it can be concluded that Siwalan Sugar Product produced using vacuum method gave a better quality compound to the traditional one (open pan).
