scholarly journals Development of Functional Food Technology for Food Security in the Regional Aspect

2021 ◽  
Vol 666 (2) ◽  
pp. 022041
Author(s):  
O V Skripko ◽  
N S Bodrug
Author(s):  
Sergey Chibisov ◽  
Mukta Singh ◽  
Ram B. Singh ◽  
Ghazi Halabi ◽  
Rie Horiuchi ◽  
...  

Author(s):  
Diki Saepuloh ◽  
Ristina Siti Sundari ◽  
Budhi Wahyu Fitriadi

Baby fish is an essential functional food to improve people's nutrient intake that supports food safety and food security. Bonylip barb is an indigenous commercial fish from Tasikmalaya that is well-known for its good taste. Ray-finned fish is also an indigenous fish but not yet as commercial as bonylip barb. Agroindustry based on bonylip barb fish is trending recently affecting scarcity of bonylip barb as raw material. The SMEs tried to provide substitution of bonylip barb with ray-finned fish. A study was conducted to analyse the added value of a baby fish industry made of both bonylip barb and ray-finned fish in Ciawang, Leuwisari, Tasikmalaya Regency. This research descriptively analysed the added value of the product by employing the Hayami method. The result showed that bonylip barb baby fish gave an added value of 12.768 IDR per kilogram with a margin of 25,47% while ray-finned fish baby fish gave an added value of 20.971 IDR with a margin of 43,23%. In conclusion, the ray-finned fish is more potential in creating a higher added value of the baby fish product than bonylip barb.Baby fish merupakan produk pangan fungsional yang perannya menjadi penting dalam perbaikan gizi masyarakat yang mendukung keamanan dan ketahanan pangan rakyat Indonesia. Ikan nilem merupakan ikan unggul khas Tasikmalaya yang sudah terkenal dengan kelezatannya. Agroindustri yang berbahan baku ikan Nilem sangat diminati masyarakat hingga sering terjadi kelangkaan bahan baku. DI samping ikan nilem, terdapat juga ikan were yang belum terkenal, rasanya juga enak namun belum banyak dimanfaatkan secara komersil seperti ikan Nilem. Maka Pengusaha UMKM mencoba memanfaatkan ikan Were untuk dibuat baby fish melengkapi baby fish ikan nilem jika persediaan kosong. Penelitian ini dilakukan untuk mengetahui nilai tambah dari usaha baby fish berahan baku ikan nilem dan were pada UMKM di Ciawang, Leuwisari Kabupaten Tasikmalaya. Penelitian ini menganalisis nilai tambah secara deskriptif dengan menggunakan metode Hayami. Responden ditentukan secara sengaja yaitu UMKM baby fish ikan nilem dan ikan were di Kabupaten Tasikmalaya. Hasil penelitian menunjukan bahwa nilai tambah baby fish Nilem sebesar Rp. 12.768 per kilogram dengan tingkat keuntungan yang didapat perusahaan adalah 2.,47%. Sedangkan nilai tambah baby fish were adalah Rp. 20.971 dengan tingkat keuntungan yang didapat perusahaan adalah 43,23%. Maka dapat diketahui bahwa pengolahan baby fish were lebih menguntungkan daripada ikan nilem.


Author(s):  
Ria Hardiyati ◽  
Indah Purwaningsih ◽  
Muhammad Zulhamdani ◽  
Chichi Laksani ◽  
Yan Rianto

Author(s):  
Anton Rahmadi ◽  
Miftakhur Rohmah ◽  
Unis Sagena

The laboratory is a research powerhouse being a transportation membrane to propagate new and proven knowledge. This paper aims to descriptively disseminate the concept of horizontal integration from research in tropical functional food resources to teaching excellence framework with an emphasize on IoT Technology. The five-stage framework includes (1) vision internalization, (2) persistence propagation, (3) new technology adaptation, (4) extending collaboration, and (5) outcome integration. The vision internalization stage produces a better understanding of the big picture and systematic approach required, including the division of experiments to research attendance. The experience is then brought to Research Methodology and Research Design classes. In the second stage, persistence propagation may be better translated to relentlessly solving the problem and to increase the laboratory power. The persistence propagation also includes providing fail-safe and verification procedures of possibly dubious results produced in the laboratory. In the end, it may improve operating procedures or methods in a laboratory manual. The movement of open hardware makes it possible for faster technology adaptation to food-laboratory. For example, measuring functional food material drying kinetics is now quickly adopted as a result of recent IoT technology. In a later stage, IoT is integrated into the closest courses, i.e., Introduction to Computer or Programming in Food Technology. The research may reach a milestone that requires expansion and sophisticated equipment beyond the capacity of the laboratory. Therefore, collaboration is needed between laboratories within the university or greater. Students are prepared to conduct functional food research in partner laboratories; hence, the requisite bench skills are better taught. The last stage happens when new and related knowledge is accumulated, i.e., umbrella research in functional food produces several publications and theses. Researchers may visit and align the current curriculum in the subject of Functional Food Technology. In summary, the horizontal integration with an emphasize on IoT Technology results in a unique set of research-teaching excellence framework that is incrementally developed.


Author(s):  
Kumar Kartikey ◽  
Garima Singh ◽  
Deepak Sah ◽  
Ram B. Singh ◽  
Amrat K. Singh ◽  
...  

Author(s):  
Anuj Maheshwari ◽  
Banshi Saboo ◽  
Ram B. Singh ◽  
Narsingh Verma ◽  
Viola Vargova ◽  
...  

Author(s):  
Irina Yu. Potoroko ◽  
◽  
Anastasia V. Paimulina ◽  
Daria G. Uskova ◽  
Irina V. Kalinina ◽  
...  

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