Pengembangan pangan lokal untuk mendukung peningkatan ketahanan pangan dan pariwisata Wakatobi: Pelatihan pembuatan “Kasoami Instan”

DEDIKASI ◽  
2019 ◽  
Vol 21 (2) ◽  
Author(s):  
Abdul Madiki ◽  
Tamrin Tamrin ◽  
La Ode Nafiu ◽  
La Ode Alifariki ◽  
Musram Abadi
Keyword(s):  
Food Security ◽  
Adult Education ◽  
Shelf Life ◽  
Aluminum Foil ◽  
Food Products ◽  
Processed Food ◽  
Direct Practice ◽  
Knowledge And Skills ◽  
Vacuum Method ◽  
Processed Products

Training on Making "Instant Kasoami". The problems formulated were (1) the community of cassava producers in Wakatobi did not yet have the knowledge and skills to make instant cassettes which were required, which were attractive, long-lasting, and preserving product nutrition. The purpose of this training is to develop local processed food products in the framework of supporting food security and tourism in Wakatobi. The objectives of the training are to: (1) Improve the knowledge and skills of the community of kasoami makers in making attractive instant kasoami, long shelf life, and maintaining product nutrition; (2) Making local cassava food processed products as a support for food security and tourism in Wakatobi. Training participants are women who daily make and / or sell kasoami. Total participants were 20 people, consisting of 10 people from Wangi-Wangi District and 10 people from South Wangi-Wangi District. The training is carried out with adult education methods that focus on direct practice of the activity material. Some characteristics of instant Soami training results are as follows: in the processing process, steamed in a pressure cooker; the size of instant soami is smaller than that of citizens of soami; Soami instant packed aluminum foil; Instant Soami can be stored for up to 10 days without changes in structure, texture, and taste. Using the vacuum method, instant soami can be produced which can be stored for more than a month.

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Pemberdayaan Masyarakat Kecamatan Nawangan, Kabupaten Pacitan Melalui Penganekaragaman Olahan Daun Cincau Hitam

2018 ◽  
Vol 2 (2) ◽  
pp. 40
Author(s):  
Ardhea Mustika Sari ◽  
Sumani Sumani ◽  
Diffah Hanim ◽  
Supriyadi Supriyadi
Keyword(s):  
Community Service ◽  
Economic Value ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Service Program ◽  
High Fiber ◽  
Antioxidant Content ◽  
Three Stages ◽  
Processed Products

Black cincau leaf (Mesona palustris BL) is one of the main commodities of Nawangan District, Pacitan Regency which has high fiber and antioxidant content. In general, the cincau leaves produced at Nawangan are only sold in the form of dried leaves so that their economic value is low. Processing of dried black grass jelly leaves into processed food products can increase its economic value. The problem faced by the Nawangan community in an effort to increase the economic value of cincau leaves is that the Nawangan people do not yet have the skills and knowledge regarding various forms of processed which have a higher selling value. Through the Community Empowerment Community Service program, efforts are made to diversify processed products of black cincau leaves in the form of pastry products (nastar and cookies). This program aims to improve the skills of the Nawangan community in processing black cincau leaves into several food products that have high selling value. This activity was carried out in three stages, namely socialization, implementation of training and monitoring. The outputs produced in this activity are processed products of black cincau leaves which are expected to be the superior products of the Nawangan District.

scholarly journals Trends in consumption of ultra-processed foods and obesity in Sweden between 1960 and 2010

2015 ◽  
Vol 18 (17) ◽  
pp. 3096-3107 ◽  
Author(s):  
Filippa Juul ◽  
Erik Hemmingsson
Keyword(s):  
Food Products ◽  
High Energy ◽  
High Energy Density ◽  
Future Research ◽  
Processed Foods ◽  
Processed Food ◽  
Group 3 ◽  
Group 2 ◽  
Processed Products ◽  
Group 1

AbstractObjectiveTo investigate how consumption of ultra-processed foods has changed in Sweden in relation to obesity.DesignNationwide ecological analysis of changes in processed foods along with corresponding changes in obesity. Trends in per capita food consumption during 1960–2010 were investigated using data from the Swedish Board of Agriculture. Food items were classified as group 1 (unprocessed/minimally processed), group 2 (processed culinary ingredients) or group 3 (3·1, processed food products; and 3·2, ultra-processed products). Obesity prevalence data were pooled from the peer-reviewed literature, Statistics Sweden and the WHO Global Health Observatory.SettingNationwide analysis in Sweden, 1960–2010.SubjectsSwedish nationals aged 18 years and older.ResultsDuring the study period consumption of group 1 foods (minimal processing) decreased by 2 %, while consumption of group 2 foods (processed ingredients) decreased by 34 %. Consumption of group 3·1 foods (processed food products) increased by 116 % and group 3·2 foods (ultra-processed products) increased by 142 %. Among ultra-processed products, there were particularly large increases in soda (315 %; 22 v. 92 litres/capita per annum) and snack foods such as crisps and candies (367 %; 7 v. 34 kg/capita per annum). In parallel to these changes in ultra-processed products, rates of adult obesity increased from 5 % in 1980 to over 11 % in 2010.ConclusionsThe consumption of ultra-processed products (i.e. foods with low nutritional value but high energy density) has increased dramatically in Sweden since 1960, which mirrors the increased prevalence of obesity. Future research should clarify the potential causal role of ultra-processed products in weight gain and obesity.

scholarly journals Pemberdayaan ekonomi kreatif masyarakat melalui pelatihan pembuatan dendeng udang di Desa Sungsang II, Banyuasin II

2021 ◽  
Vol 4 (1) ◽  
pp. 21-28
Author(s):  
Herpandi Herpandi ◽  
Sherly Ridhowati ◽  
Rodiana Nopianti ◽  
Shanti Dwita Lestari ◽  
Indah Widiastuti
Keyword(s):  
Food Products ◽  
Creative Economy ◽  
Economic Activities ◽  
Direct Practice ◽  
Service Programs ◽  
Measurement Tools ◽  
Service Activity ◽  
Community Service Programs ◽  
Processed Products ◽  
Achievement Measurement

Sungsang II Village, Banyuasin II is an area where the livelihoods of the community are dominant as fishermen and entrepreneurs, namely trading food products. Their seafood varies, as well as their processed products. However, their well-known superior product is shrimp-based food products, especially Penaeus vannamei shrimp, abundant and non-economical. The opportunity for this service is one of the efforts to empower the community's creative economy, as hard as with the silvo-fishery programs. The method have used in this service activity, likely discourse and direct-practice, the evaluation of this achievement was using achievement measurement tools. In concluded that the achievement score was 96% based on the average test score. This training have provided to the community through community service programs could be an effort to empower the community in seeing the opportunities in existing resources for economic activities.

scholarly journals The Design of Traceability Information System of Smart Packaging-Based Product Supply Chain to Improve A Competitiveness of Apple Processed Agro-Industry

2020 ◽  
Vol 5 (3) ◽  
pp. 247
Author(s):  
Faizatul Amalia ◽  
Miftakhurrizal Kurniawan ◽  
Miftakhurrizal Kurniawan ◽  
Danang Triagus Setiawan ◽  
Danang Triagus Setiawan
Keyword(s):  
Information System ◽  
Food Security ◽  
Small And Medium Enterprises ◽  
Food Products ◽  
Agricultural Product ◽  
Sequence Diagrams ◽  
Traceability System ◽  
Processed Products ◽  
Medium Enterprises ◽  
Requirement Traceability

Agricultural food products are various. Apple is one of the agricultural product which is popular in Malang. There are many processed products from apple. However, there is a problem of food security concerning on the agricultural processed products. The food security consists of the information of nutrition contained in it, expired period, and the supply of healthy food. Therefore, it is required a traceability system that gives a guarantee about product authenticity and entrusted information about the food products. Lack of good information and infrastructure will hamper the formation of an effective traceability system that has not been considered even considered to require high costs, especially for some Small and Medium Enterprises (SME) producers. In general, producers and consumers need an information system that can provide food information effectively and efficiently. In general, producers and consumers need an information system that can provide food information effectively and efficiently. The design concept uses object oriented methods using United Modeling Language (UML), which consists of: Use Case Diagrams, Sequence diagrams and Class Diagrams. The design results were tested using Requirement Traceability Matrix (RTM) and the value of Response for a Class (RFC). Based on this test, it is produced that the RTM can be traced to all artifacts that have been made and the average RFC value is 5.17 meaning the RFC value is between 1 to 69, so that the RFC between 1 to 69 then the coupling is adaptable

scholarly journals Experimental accelerated shelf life determination of a ready-to-eat processed food

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
M. Naceur Haouet ◽  
Mauro Tommasino ◽  
Maria Lucia Mercuri ◽  
Ferdinando Benedetti ◽  
Sara Di Bella ◽  
...  
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Food Products ◽  
Food Preparation ◽  
Processed Food ◽  
Life Test ◽  
Life Saving ◽  
Life Tests

The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life. The aim of the study was directed to verify the possibility to apply an accelerated shelf life test to perishable food products having a short-expected shelf life, such as a new ready-to-eat processed food preparation, composed mainly by cereals, tuna and chicken, packed in thermo-sealed trays and pasteurised. Different samples of the product were stored in thermal abuse conditions, collected periodically and subjected to determinations of TVB-N, pH and sensorial characteristics. Q10 and activation energy were calculated allowing to obtain a predictive evaluation of the product shelf life at the 4°C recommended temperature. The product shelf life was assessed at 26 days vs the 30 days expected by the manufacturer, showing the possibility to apply successfully ASLT for products having short shelf life, saving both time and money.

Pengaruh Celebrity Endorser terhadap Perilaku Pembelian Produk Pangan Olahan di Jakarta

2021 ◽  
Vol 5 (3) ◽  
pp. 776-786
Author(s):  
Rizky Firdaus ◽  
◽  
Nuning Setyowati ◽  
Mei Sundari
Keyword(s):  
Data Collection ◽  
Structural Equation ◽  
Food Products ◽  
Partial Least Square ◽  
Least Square ◽  
Equation Modeling ◽  
Processed Food ◽  
Celebrity Endorser ◽  
Processed Products ◽  
Celebrity Endorsers

The development of the number of processed product businesses continues to increase requires business owners to market their products more effectively. One marketing method that is effective at this time is using celebrity endorsers. Celebrity endorsers as owners and advertisers in this study use social media Instagram to market their products. The processed food products published in this study consisted of Ayam Geprek Bensu, Mie Bangcad, Filosofi Kopi, dan Sang Pisang. The purpose of this study is to see the effect of celebrity endorser attributes on the intention and policy of purchasing processed products in Jakarta. Data were analyzed using the Theory of Reasoned Action (TRA) and TRA modification, namely attitudes and subjective norms to become celebrity endorser attributes, namely trustworthiness, expertise, attractiveness, respect, and similarity for consumer relations to processed food products in Jakarta. The basic research method used is descriptive and analytical methods with survey techniques. The location taking method is done purposively and the sample collection uses a purposive sampling method with 70 respondents taking samples. Data collection techniques by collecting and recording with data collection tools, namely online questionnaires using google forms. Data analysis method uses Structural Equation Modeling (SEM) with Partial Least Square (PLS) application using SmartPLS 3.0 software. The results showed that trustworthiness, expertise, attractiveness, and similarity are significantly has positive effect to the intention and consumer purchase intentions significantly increased positively on processed purchase products in Jakarta. The quality offered is not significant to the intention to purchase processed products in Jakarta.

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