scholarly journals PENGOLAHAN LABU KUNING MENJADI BERBAGAI PRODUK OLAHAN PANGAN

2020 ◽  
Vol 4 (1) ◽  
pp. 300
Author(s):  
Tanwirul Millati ◽  
Udiantoro Udiantoro ◽  
Raihani Wahdah
Keyword(s):  
Local Food ◽  
Food Products ◽  
Added Value ◽  
Provincial Level ◽  
Family Economy

ABSTRAKKecamatan Daha Selatan kabupaten Hulu Sungai Selatan Kalimantan Selatan merupakan daerah penghasil labu kuning. Selama ini labu kuning hanya dimanfaatkan untuk campuran sayuran dan kue tradisional, seperti nagasari. Untuk  meningkatkan nilai tambah dan penganekaragaman pangan lokal berbasis labu kuning dilakukan pelatihan mengenai pengolahan  labu kuning. Pengolahan labu kuning dibagi menjadi dua tahap, yaitu  pengolahan labu kuning menjadi tepung dan pengolahan  tepung labu kuning menjadi cake, kue kering, dodol dan kerupuk. Tujuan dari kegiatan ini adalah memberi ketrampilan  dan pengetahuan pengolahan labu kuning kepada masyarakat dengan harapan dapat dikembangkan sebagai sumber ekonomi keluarga. Kegiatan ini diikuti oleh 22 peserta yang mewakili lima desa yang ada di kecamatan Daha Selatan. Hasil  kegiatan menunjukkan bahwa masyarakat sangat antusias untuk mengolah labu kuning menjadi beberapa produk olahan  karena selain warna produknya menarik (kuning), rasanya enak dan produk olahan bermacam-macam. Produk olahan labu kuning oleh peserta  akan diikutkan dalam pameran pembangunan  yang diadakan di tingkat provinsi. Kata Kunci: labu kuning; nilai tambah; pangan lokal; penganekaragaman pangan; produk olahan  pangan. ABSTRACTDaha Selatan, Hulu Sungai Selatan District, South Borneo is a sub district which produce pumpkin. Thus far, pumpkin is only used as vegetable mixture and traditional cake, such as Nagasari. The added value and diversification of pumpkin-based products can be increased by training in pumpkin processing. There is two step of pumpkin processing. First step is to processed pumpkin into flour and then the flour could be used to made food products such as, cake, cookies, dodol and crackers. The purpose of this activity is to provide the community with skills and knowledge in processing pumpkin with the expectation it can be developed as a source of family economy. This activity was attended by 22 representatives from five villages in Daha Selatan. The result of this activity show the community processed pumpkin with enthusiasm into various products because it has appealing color (yellow) and tastes good, beside that the products could be has more variance. Pumpkin product processed by participant would be included in development exhibition held at the provincial level. Keywords: pumpkin; added value, local food; food diversification; food products.

scholarly journals Studi Kasus Analisis Pendapatan Usaha Copasme di Kota Palangka Raya

2018 ◽  
Vol 5 (1) ◽  
pp. 10-16
Author(s):  
Asro Laelani Indrayanti ◽  
Elyta Vivi Yanti ◽  
Arief Rahman Hakim
Keyword(s):  
Technological Innovation ◽  
Production Cost ◽  
Local Food ◽  
Health And Safety ◽  
Food Products ◽  
Added Value ◽  
Net Income ◽  
The Creation

Technological innovation in local food products is absolutely necessary, by creating the added value in such a way as local products so that the products produced have more or at least the same value as local products. The result of the creation of local products, Copasme able to meet the growing demands of global consumers, namely in addition to demanding aspects of pleasure, the enjoyment of local products, consumers still want aspects of health and safety. Copasme is one of the alternative drink sachets developed in Palangkaraya City. From the analysis of copasme sachet business during one period (per month) it is known that (1) production cost is IDR. 6,472,000.00 (2) revenue of IDR. 21,600,000.00, (3) Net income / profit of IDR. 15,128,000.00 (4) Efficiency of 3.3. This shows that the sachet copas business is efficient or feasible.

scholarly journals PENINGKATAN KREATIVITAS KELOMPOK PEREMPUAN DI MASA PANDEMI COVID-19 MELALUI MODERNISASI PENGOLAHAN PANGAN LOKAL DI WILAYAH PERBATASAN, KALIMANTAN TIMUR

2021 ◽  
Vol 2 (1) ◽  
pp. 66
Author(s):  
Miftakhur Rohmah ◽  
Anton Rahmadi ◽  
Uni W Sagena
Keyword(s):  
Community Service ◽  
Food Processing ◽  
Local Community ◽  
Local Food ◽  
Food Products ◽  
Added Value ◽  
Consumer Health ◽  
East Kalimantan ◽  
Product Durability

<p>The aim of this community service is to increase the community's women creativity PKK group in Talisayan District Berau, East Kalimantan driven in processing local food resources, fisheries and agriculture. However, so far the produce is only sold in fresh form in simple and traditional way so that during this pandemic period this activity has been hampered. Solutive efforts are being made to increase creativity and optimize abundant food products of fish and corn through modernization of technology and processing methods so that they can be marketed outside the region in order to increase community income. The community service method carried out is in the form of training and mentoring for PKK groups to be more creative, innovative, and skilled in processing food safely and attractively so that it has a high selling value. Safe, secure, and attractive food processing can increase product durability, maintain its nutritional content, safe for consumer health, and can boost marketing, even have the potential to export abroad. The resulting output is the application of technology and increasing the quality, quantity and added value of processed food products thanks to the creativity and skills of the community in processing local food of Talisayan. Another output is the establishment of centers for food processing quality driven by women in PKK groups. This is where the role of academics and partners in the local community is needed to work together as a concern and service for the sake of increasing income of the community.</p>

scholarly journals Carotene Reduction Level in The Processing of Pumpkin Instant Brownies

2021 ◽  
Vol 1 (4) ◽  
pp. 398-405
Author(s):  
Silvia Oktavia Nur Yudiastuti ◽  
Agung Wahyono ◽  
Yani Subaktilah
Keyword(s):  
Research Method ◽  
Local Food ◽  
Beta Carotene ◽  
Food Products ◽  
Raw Material ◽  
Added Value ◽  
Lower Price ◽  
Bakery Products ◽  
Functional Component ◽  
Degree Of Reduction

Pumpkin is a local food of Jember which the amount of harvested area and productivity is increasing every year. Pumpkin is a source of beta carotene with a relatively lower price than other beta carotene sources. Diversification of pumpkin-based food products will produce nutritionally rich products with added value. Brownies are one of the bakery products that can be processed with 100% pumpkin flour as raw material, increasing the added value can be done by diversifying it into semi-finished products with pumpkin steamed brownie premix flour. What needs to be evaluated in the diversification process is the change in the levels of carotene as its functional component. The research method used was descriptive evaluating changes in carotene in 6 treatments of pumpkin steamed brownies premix flour formulations. Based on the results of the study, the most abundant carotene was found in the 100% pumpkin flour formulation treatment, namely 77.99 mg/100g in premix flour and 5.05 mg/100g in steamed brownies. The higher the pumpkin content, the lower the degree of reduction in total carotene will be.

scholarly journals An Examination of Consumer Willingness to Pay for Local Products

2015 ◽  
Vol 44 (3) ◽  
pp. 253-274 ◽  
Author(s):  
Aaron Adalja ◽  
James Hanson ◽  
Charles Towe ◽  
Elina Tselepidakis
Keyword(s):  
Willingness To Pay ◽  
Conjoint Analysis ◽  
Random Sample ◽  
Local Food ◽  
Food Products ◽  
The Other ◽  
Local Production

We use data from hypothetical and nonhypothetical choice-based conjoint analysis to estimate willingness to pay for local food products. The survey was administered to three groups: consumers from a buying club with experience with local and grass-fed production markets, a random sample of Maryland residents, and shoppers at a nonspecialty Maryland supermarket. We find that random-sample and supermarket shoppers are willing to pay a premium for local products but view local and grass-fed production as substitutes. Conversely, buying-club members are less willing to pay for local production than the other groups but do not conflate local and grass-fed production.

scholarly journals Sustainable initiatives in marginal rural areas of Serbia: A case study of Dimitrovgrad municipality

2011 ◽  
Vol 5 (1-2) ◽  
pp. 7-13
Author(s):  
Juan-Pablo Rodriguez
Keyword(s):  
Rural Areas ◽  
Local Food ◽  
Case Study Research ◽  
Food Products ◽  
Rural Tourism ◽  
Secondary Information ◽  
Organizational Involvement ◽  
On Farm ◽  
Farm Manager

his paper is based on a 2009 case study research on the role and impacts of rural initiatives in Dimitrovgrad, South-eastern Serbia region. This area is of interest, because of local efforts to conserve autochthonous livestock breeds,andtheworkofsmallholdersandindependent professionals involved farming and rural tourism activities. The research used participant visits to initiative places, drawing on farm visits, meetings with stakeholders and analysis of secondary information. The study highlights that local organizations are running without link to initiatives.Although, Serbia country has well structured rural developments programs, those still are harmonising.Thus, throughActor-Network approach is suggested which turn around a farm manager. This may represent to all stakeholders with initiatives (on-farm and non-farm). Besides, local food products issues from initiatives may reconnect providers and consumers, revaluing local food products. However, is necessary the institutional and organizational involvement to encourage the initiatives. Furthermore, to promote touristic places, by an integrated rural tourism approach it may involve all stakeholders to promote local products and issues from initiatives. Indirectly it may create local employs.

scholarly journals Pemberdayaan Ibu Rumah Tangga dalam Implementasi Teknologi Pengolahan Sumber Karbohidrat Nonberas dan Penganekaragaman Pangan Nonterigu untuk Mendukung Ketahanan Pangan

2017 ◽  
Vol 2 (1) ◽  
pp. 89-100
Author(s):  
Rudiati Evi Masithoh ◽  
Heni Kusumawati
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Local Food ◽  
Processing Technology ◽  
Food Sources ◽  
Household Economy ◽  
Huge Number ◽  
Family Economy ◽  
The Family ◽  
Surrounding Areas

Community may be involved in food security program by utilizing local based food materials in their surrounding areas. Potency of local food in Indonesia can be used as an alternative for the staple food. Te huge number of housewives in Yogyakarta can support the family economy or reduce the household budget through the use of local food sources. Tis community service activities aiemed at providing an understanding of processing technology of non-rice and non wheat food resources to be utilized to achieve food security and improve household economy. Outcomes of this activity are non-rice food products as carbohydrates source and non - grain food diversifcation, an improved understanding of food processing technology, as well as increased understanding of marketing and entrepreneurship.

scholarly journals Trigona Honey Home Industry Development for Economic Recovery in the Time of COVID-19 Pandemic: A Case Study in North Lombok West Nusa Tenggara, Indonesia

2021 ◽  
pp. 1-9
Author(s):  
. Kholil ◽  
Nafiah Ariani ◽  
Dian Karsoma
Keyword(s):  
Added Value ◽  
Cultivation System ◽  
Productive Activities ◽  
The People ◽  
Family Economy ◽  
The Family ◽  
Cultivation Technology ◽  
Economic Infrastructure ◽  
Hierarchy Process

The devastating earthquake on 28 July 2018 in Lombok and the COVID-19 pandemic have put high economic pressure on the community. It is not only the damage to economic infrastructure that stops business activities, but also very strict health protocols, especially social distancing and avoiding crowding that make business activities impossible. Trigona bee farm has been one of the productive activities to support the family economy for the people of North Lombok since decades ago. During the Covid-19 pandemic, which has been running for almost 10 months, the activities of Trigona beekeeping are still running; in fact, the demand has actually increased. This research aims to develop the best strategy to make business scale of Trigona honey and community income increase, using the SAST (Strategic Assumption Surfacing and Testing) method and AHP (Analytical Hierarchy Process). The results showed that the demand for trigona honey during the pandemic has actually increased, because this honey has a very complete nutritional content, which can be used to increase immunity against of COVID-19. There are three main problems that were faced by the trigona bee farmers to develop their business: Trigona seeds, cultivation technology, and business management. The best strategy to increase their business and income is cultivation system technology and providing added value.

scholarly journals Structural and regional features of the development of Russia’s agri-food exports

2021 ◽  
Vol 7 (3) ◽  
pp. 116-132
Author(s):  
M. D. Goryachko ◽  
N. S. Leonenko
Keyword(s):  
Foreign Trade ◽  
Regional Differences ◽  
Raw Materials ◽  
Regional Distribution ◽  
Food Products ◽  
Agricultural Products ◽  
Added Value ◽  
Investment Activity ◽  
Regional Features ◽  
Balassa Index

The recent interest in the topic of agri-food exports is caused by investment activity in agriculture after 2014 and, as a consequence, the positive dynamics of the main indicators of the industry's development. Russia’s food exports has grown more than 15 times since the early 2000s, and the dozens of countries around the world buy this food. At the same time, there are structural and regional features that indicate the limited results achieved in foreign trade, but Russia’s agri-food exports are growing only at the expense of three categories of goods (grain, vegetable oil and fish) with a lower added value than by top-processed food products. It is noted that despite the large number of importing countries, only a few of them purchase significant volumes of Russia’s food. The aim of the study is to quantify the regional differences in the involvement of the territory in the export of food and agricultural raw materials. The assessment showed that most of the Russia’s regions are poorly involved in foreign trade, therefore more than half of all food exports belong to several regions that have a large seaport and produce one of the three main food products. Based on the assessment results, a typology of Russia’s regions is presented according to the criterion of involvement in Russia’s export of agricultural products, taking into account the characteristics of exported products (upper, middle or lower processing). The results obtained make it possible to assess the real export activity of the agroindustrial sector of the regions and the potential for its increase in the future. To calculate the dynamics and regional distribution of Russia’s food exports we used the database of the Federal Customs Service of Russia (HS codes 01-24). In the article, we also calculated the Balassa index and the export diversification index, modified for analyzing the involvement of Russia’s regions in the export of agricultural products.

scholarly journals Effect of temperature on milk fats of cow, buffalo, and goat used for frying local food products

2018 ◽  
Vol 2 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Mohd Umar Khan ◽  
Mohammad Fahimul Hassan ◽  
Abdul Rauf
Keyword(s):  
Local Food ◽  
Food Products ◽  
Effect Of Temperature
Sign in / Sign up

Export Citation Format

Share Document