IbDM PEMANFAATAN TEKNOLOGI DALAM PENGEMBANGAN PRODUK “ATUN” SEBAGAI OLAHAN KHAS NAGARI LUBUK BESAR, KABUPATEN DHARMASRAYA

Kabupaten Dharmasraya yang terdapat hampir disepanjang jalan lintas Sumatera belum dikenal makanan khasnya. Makanan yang biasa dijadikan oleh-oleh hanya keripik tempe. Di Nagari Lubuk Besar terdapat produk olahan khas yang biasa disajikan pada acara-acara adat dan pernikahan, yaitu Atun. Sebagian ibu-ibu dari masyarakat Nagari Lubuk Besar hanya mampu menjual produk ini sesekali pada ‘hari pasa’ (jadwal pasar tradisional), karena permasalahan umur simpan produk yang singkat yaitu 1-2 hari. Hal ini juga yang menjadi kendala Atun dijadikan sebagai oleh-oleh khas Kabupaten Dharmasraya. Teknologi pengemasan vakum adalah sistem pengemasan hampa udara sehingga memperpanjang umur simpan, sehingga produk akan lebih bertahan 2-3 kali lebih lama daripada produk yang yang disimpan dengan nonvakum.Selain itu, pembuatan produk Atun Instan dapat bertahan lebih lama dan menjadi inovasi agar Atun dapat dikonsumsi oleh konsumen yang lebih jauh. Tujuan dari kegiatan IbDM ini secara umum adalah meningkatkan pengetahuan, keterampilan, kemandirian dan semangat berwirausaha bagi anggota kelompok Wanita “Lubuk Besar Bersinar” yang tergabung dalam Kelompok PKK Nagari Lubuk Besar dengan aplikasi teknologi. Dalam pengembangan produk atun ini dilakukan transfer teknologi dalam bentuk pelatihan teknologi pengemasan hampa dan penyimpanan, pembuatan atun instan, serta penyuluhan pemasaran dan manajemen bisnis Atun dalam mengembangkan produk Atun sebagai oleh-oleh khas Nagari Lubuk Kabupaten Dharmasraya. Kata Kunci: Atun, Atun Instan, Pengemasan Vakum, Makanan Tradisional ABSTRACT Dharmasraya District, located almost along the trans-Sumatra road, is not yet known for its traditional food. Food that is used as gifts is only tempeh chips. At Lubuk Besar Village, a village of Dharmasraya, there are typically snack usually served at traditional events and weddings, namely Atun. Some woman from the community of Nagari Lubuk Besar are only able to occasionally sell this product on 'Pasa Day' (traditional market schedule) because of the short shelf life of the product, which is 1-2 days. It also became Atun's obstacle as a souvenir of the Dharmasraya District. Vacuum packaging technology is a packaging system without oxygen that extends shelf life so that products will last 2-3 times longer than non-vacuum stored products. Additionally, Instant Atun products' production can last longer and become an innovation so that more distant consumers can consume Atun. This IbDM program aims to increase knowledge, skills, independence, and an entrepreneurial spirit for members of the "Lubuk Besar Bersinar" Women group and the Lubuk Besar PKK Group with the application of technology. In developing Atun product, technology transfer is carried out in the form of training on vacuum packaging and storage technology, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souvenirs from Dharmasraya District.ogy, making instant Atun, and counseling on Atun's marketing and business management in developing Atun products as souv Keywords: Atun, Instan Atun, Vacuum Packaging, Traditional Food

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Germination and Water Content of Cocoa Seeds After Storage Treatments

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v34i3.329 ◽

2018 ◽

Vol 34 (3) ◽

pp. 146-155

Author(s):

Indah Anita-Sari ◽

Bayu Setyawan ◽

Agung Wahyu Susilo

Keyword(s):

Shelf Life ◽

Water Content ◽

Storage Temperature ◽

Seed Viability ◽

Vacuum Packaging ◽

Recalcitrant Seed ◽

R Program ◽

Randomized Design ◽

The Stability ◽

And Storage

The challenge of providing cocoa seeds is the characteristic of recalcitrant seed, thus requiring storage techniques that can slow down the decline in seed viability in an effort to manage the distribution of cocoa seeds which depend to the time of demand and harvest. The research aimed to study the effect ofpackaging method for storage of cocoa seeds; the effect of shelf life and temperature to germination and water content of seeds, and the stability of seed germination at different age and storage temperature. The research was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research used complete randomized design with research design using split plot. The treatments consisted of packaging methods, storage temperature and storage life. Packaging methods consisted of two methods, i.e. vacuum methods and non vacuum methods. Storage temperature consisted of three treatments, i.e. 15OC, 25OC and 30OC. both of packaging and temperature treatments were stored at four shelf life treatment included 1 week, 2 weeks, 3 weeks, and 4 weeks. Each treatment was repeated with three replications and each treatment per replication consisted of 50 seeds. Data analysis used SAS 9.0 and stability analysis used R program and PB Tool. Water content of seeds, germination of seeds and number of seedy seeds were observed. The results showed that type of packaging and storage temperature effect to germination of cocoa seeds but did not effect to seeds water content. Storage of cocoa seeds by non-vacuum packaging showed a higher of germination compared to vacuum packaging in all temperature treatments. Storage with non vacuum packaging at a temperature 25OC showed a germination more than 85% for 2 weeks of shelf life, while storage of cocoa seeds at a temperature of 30OC had a germination of more than 85% for only 1 week shelf life. Storage of cocoa seed at 15OC showed the lowest of germination at treatment. Storage treatments did not show effect on water content of cocoa seeds.

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Shelf life extension of Saba banana: Effect of preparation, vacuum packaging, and storage temperature

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2021.100667 ◽

2021 ◽

Vol 28 ◽

pp. 100667

Author(s):

Siti Hajar Othman ◽

Nur Athirah Abdullah ◽

Norhazirah Nordin ◽

Nor Nadiah Abdul Karim Shah ◽

Mohd Zuhair Mohd Nor ◽

...

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Vacuum Packaging ◽

Life Extension ◽

Shelf Life Extension ◽

And Storage

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The Challenge of Traditional Market Traders in Denpasar City with the Problem of Business Management and Sales Strategy

International Journal of Contemporary Research and Review ◽

10.15520/ijcrr/2018/9/07/551 ◽

2018 ◽

Vol 9 (07) ◽

pp. 20880-20885

Author(s):

Luh Kadek Budi Martini ◽

Putu Sri Astuti ◽

Luh Komang Candra Dewi

Keyword(s):

Marketing Strategy ◽

Financial Analysis ◽

Business Management ◽

Organic Fertilizers ◽

Sales Strategy ◽

Communication Techniques ◽

Traditional Market ◽

Financial Transactions ◽

And Training

Challenges by traditional fruit market traders in Denpasar are weaknes in business management, bookkeeping administration sales strategy, buyers service, communication techniques, and rotten fruits that do not sell yet untapped. The purposes of this empowerment are to (1 ) improvement of business management, (2) increased of knowledge for traders: bookkeeping administration is the procedure of recording financial transactions and can easily perform financial analysis, sales strategy, especially arrangement of merchandise (display), service to buyers, communication techniques and transactions honest but still profitable, (3) utilization of rotten fruit that is not sold to be processed into MOL (local microorganisms) for the manufacture of organic fertilizers in the household scale. The method used is counseling and training. The results of the activities are as follows: 1) fruit trader group can already well manage its trading business.2) fruit trader group can make good administration and business bookkeeping 3) fruit trader group can make marketing strategy by arranging (display) with well, and already use Show Case for display merchandise, customer visits increased 25%. 4) Fruit merchant group can already utilize rotten fruit as MOL for liquid crop fertilizer

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Sinergisitas Sikap dan Pengetahuan dalam Pengembangan Jiwa Kewirausahaan Mahasiswa Febi IAIN Bukittinggi

EKONOMIKA SYARIAH Journal of Economic Studies ◽

10.30983/es.v4i1.3266 ◽

2020 ◽

Vol 4 (1) ◽

pp. 1

Author(s):

Harfandi Harfandi ◽

Era Sonita

Keyword(s):

Swot Analysis ◽

Business Management ◽

Economic Resources ◽

Academic Fields ◽

Entrepreneurial Spirit ◽

Swot Matrix

<div class="WordSection1"> The objective of this research to analysis deeply examine the synergy of attitude and knowledge to develop entrepreneurship spirit of the students of Faculty of Economics and Islamic Business (FEBI) IAIN Bukittinggi. After analyzed qualitatively using; SWOT analysis, SWOT Matrix, and Charge Table Score, it can be pointed out that the synergy of attitude and knowledge in the development of entrepreneurship of students namely; 1) To grow values: honesty, tolerance, ideas and creativity, awareness of the norms and rules, a strong spirit in learning, a strong drive to excel, confidence, and independence, interest, perseverance, and motivation, the desire to explore and produce economic resources, entrepreneurial spirit and entrepreneurship, And, 2). Realizing knowledge about; entrepreneurship ideas that suits the needs of the market, the development of business prospects, and business management. This research contributed to prepare the graduates who can compete in both academic and non-academic fields </div>

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Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

Journal of Food Science and Technology ◽

10.1007/s13197-020-04601-4 ◽

2021 ◽

Vol 58 (3) ◽

pp. 870-883

Author(s):

Eleni Assanti ◽

Vassilios K. Karabagias ◽

Ioannis K. Karabagias ◽

Anastasia Badeka ◽

Michael G. Kontominas

Keyword(s):

Shelf Life ◽

Vacuum Packaging ◽

Refrigerated Storage ◽

Life Evaluation

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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