scholarly journals STRATEGI PENGEMBANGAN POTENSI PETATAS (Ipomea Patatas L) MENJADI TEPUNG DI KAMPUNG BERSEHATI DISTRIK TANAH MIRING KABUPATEN MERAUKE

2018 ◽  
Vol 1 (1) ◽  
pp. 1-15
Author(s):  
Mohammad Choirul Anam ◽  
Maria Maghdalena Diana Widiastuti ◽  
David Oscar Simatupang
Keyword(s):  
Sweet Potato ◽  
Financial Management ◽  
Value Added ◽  
Market Potential ◽  
Raw Material ◽  
Potato Flour ◽  
Swot Matrix ◽  
Sweet Potato Flour ◽  
The Government ◽  
The Village

these activities were not sustainable. This study aims to identify various opportunities, strengths,weaknesses and threats, examine internal external factors, formulate and determine selected strategies indeveloping sweet potatos flour business using the SWOT matrix. Determination of selected strategies isdone using the QSPM matrix. The research was conducted from March to June 2018, in the pet flourprocessing business group of the Village of Salted District of Tanah Miring District of Merauke Regency.The results showed that IFAS (Internal Factor Summary) factors in the sweet potato flour business werethe availability of raw material for sweet potato, lack of equipment and use of technology, limitedavailability of capital, adequate human resources and less than optimal management. EFAS factor (ExternalFactor Summary) in the sweet potato flour business is the support of the village and communitygovernments very well, the market potential is quite good, price fluctuations, lack of competitiveness andthe role of the Government. The SWOT analysis formulated 11 (Eleven) alternative strategies fordeveloping sweet potato flour namely : 1; Collaborating with the Government through a work program tofunction, to operate and develop flour business 2; Improve marketing networks by adding marketingpartners 3; Promoting back to the community that sweet potato flour products are local products as superiorproducts of Merauke Regency 4; Organizing internal training sustainable business management (routinemeetings) 5; Requesting capital from the Government to advance business 6; Need to conduct an analysisof petroleum flour business studies 7; Establish attractive product promotion 8; Create (value added) forflour products. 9; Create and develop a system storage of raw materials 10: Conducting training on how tomanage business capital (financial management) 11; Increasing technology for preserving sweet potatoflour. Furthermore, based on the QSPM (Quantitative Strategic Planning Matrixs) matrix, there are 2 (two)alternatives that have the highest score as the first strategy done first 1: Collaborating with the Governmentthrough work programs to enable, to operate and develop sweet potato flour business, total alternativescores 5,12. And the last strategy that needs to be done is a study of the analysis of sweet potato flourbusiness, a total alternative score of 1,42.Keywords: QSPM Analysis, SWOT Matrix, Development Strategy, sweet potato Flour.

scholarly journals Preparation of Low-Cost Value-Added Indian Desserts

2021 ◽  
Vol 9 (9) ◽  
pp. 770-780
Author(s):  
Mausam Kumari
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Low Cost ◽  
Value Added ◽  
Potato Flour ◽  
Barley Flour ◽  
Seed Flour ◽  
Amaranth Seed ◽  
Sweet Potato Flour ◽  
The Cost

Abstract: The inter-relationships between poverty and nutrition are well known; poverty restricts access to food required to meet daily requirements or ensure dietary diversity and thus leads to malnutrition, while malnutrition can adversely affect educational and economic attainments, thus perpetuating poverty. Locally available foods which contains various nutrients like carbohydrates, proteins, essential amino acids (lysine, metheonine, valine etc.), “Preparation of Low Cost Value Added Indian Desserts (Pancake)”. with the objectives to determine the nutrient composition of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour and acceptability of value added prepared products by the incorporation of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels, to assess the organoleptic evaluation which were serve as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) respectively, and “Pancake” was served as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30 g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) without incorporation of “malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour” (T0) served as control. They were replicated three times for all three products and orangoleptic evaluation was carried out using the nine point hedonic scale. Nutritional composition was calculated using the different chemical analysis procedure; data obtained during investigation were statiscally analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of findings, was concluded that in case of “Pancake” incorporation level of treatment T2 (25g malted wheat flour, 20g malted barley flour, 30g sweet potato flour,15g carrot flour, 10g puffed amaranth seed flour) scored the best with regard to colour and appearance, body and texture, taste and flavour, overall acceptability. The cost of products based on raw materials (Rs/ 100g). The cost of the (Pancake) ranged between Rs 8.9 to Rs 11.45. Nutrient analysis of the products showed an increase in energy, protein, fat, carbohydrate, calcium and iron content when compared with control. On the basis of findings we concluded that the products for prepared by incorporating malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels were at par with control/ conventional food products as well as improve the iron, fiber and calcium content. These food products are beneficial for malnourished children. Keywords: Malted Wheat, Malted Barley, Puffed Amaranth seed, Sweet Potato, Carrot, Pancake, amino acid.

scholarly journals PEMBUATAN TEPUNG UBI UNGU DALAM UPAYA DIVERSIFIKASI PANGAN PADA INDUSTRI RUMAH TANGGA UKM GRIYA KETELAQU DI KELURAHAN PLALANGAN KECAMATAN GUNUNGPATI KOTA SEMARANG

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Ali Umar Dhani
Keyword(s):  
Sweet Potato ◽  
Raw Material ◽  
Exploratory Research ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Business Analysis ◽  
Medium Enterprise ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Flour Production

Tulisan ini bertujuan untuk mengemukakan upaya diversifikasi pangan ubi ungu mulai dari proses produksi tepung ubi ungu dari proses persiapan bahan baku, proses pembutan tepung ubi ungu, penanganan produk akhir meliputi pengemasan, penyimpanan, analisis usaha dan pemasaran, kondisi sarana dan prasarana yang digunakan. Kegiatan dilaksanakan di Industri Rumah Tangga UKM Griya Ketelaqu di Kelurahan Plalangan Kecamatan Gunungpati Kota Semarang. Metode yang penelitian yang digunakan adalah deskriptif eksploratif  dengan melakukan observasi secara langsung, interview (wawancara)  dan studi pustaka yang berkaitan dengan tepung ubi ungu.  Hasil penelitian menyimpulkan bahwa UKM Griya Ketelaqu memiliki kemampuan mengolah ubi ungu menjadi produk tepung ubi ungu.  Selain olahan tepung ubi ungu UKM Griya Ketelaqu juga mengolah berbagai macam jenis tepung-tepungan seperti tepung umbi-umbian, tepung sayur-sayuran, tepung buah-buahan serta mengolah olahan dari ubi lainnya seperti timus, nugget, peyek tumpi dan singkong keju. Dalam setiap produksi UKM Griya Ketelaqu membutuhkan rata-rata 50 kg ubi ungu dan menghasilkan tepung ubi ungu 20 kg. Dengan demikian nilai rendemen tepung ubi ungu sebesar 40%. Keuntungan per bulan dari usaha produksi tepung ubi ungu oleh UKM Griya Ketelaqu  adalah   Rp. 905.000,- perbulan.. Tepung Ubi Ungu dapat menjadi alternatif diversifikasi pangan karena memiliki kemampuan menghasilkan beberapa produk pangan yang disukai oleh masyarakatKata Kunci: ubi ungu, diversifikasi, tepung, usaha kecil menengahAbstractThis paper aims to highlight the effort of purple sweet potatoes flour diversification beginning from the process of producing sweet potatoes flour from the preparation of raw  material, the process of making sweet potatoes  flour, the handling of the final product including packaging, storage, business analysis and marketing, the condition of the facilities and infrastructure used. The activity was carried out at the UKM (Small Medium Enterprise) Griya Ketelaqu Home Industry in Plalangan Village, Gunungpati District, Semarang. The method used is descriptive exploratory research by direct observation, interviews with the owner and literature studies relating to purple sweet potato flour. The results of the study concluded that UKM Griya Ketelaqu  had the ability to process purple sweet potatoes into purple sweet potato flour products. In addition to processed purple sweet potatoes flour UKM Griya Ketelaqu also processes various types of flour such as tuber flour, vegetable flour, fruit flour as well as processing processed from other sweet potatoes such as timus, nuggets, tofu and cassava cheese. Thus the yield of purple sweet potato flour by 40%. The profit per month from the purple sweet potato flour production business by Griya Ketelaqu UKM is Rp.605,000 per month.  Purple sweet poatoes flour can be an alternative food diversification because it has the ability to produce some food products that are preferred by the community.Keywords: purple sweet potatoes, diversified, flour, small and medium enterprise

scholarly journals Evaluación de una bebida láctea fermentada novel a base de lactosuero y harina de camote

2018 ◽  
pp. 47
Author(s):  
Pablo Israel Gavilanes López ◽  
Ángela María Zambrano Zambrano ◽  
Cindy Fernanda Romero Rosado ◽  
Armando Moro Peña
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Raw Material ◽  
Potato Flour ◽  
Palabras Clave ◽  
Nutritional Qualities ◽  
Fermented Beverage ◽  
Sweet Potato Flour ◽  
Sensorial Attributes ◽  
Fermented Dairy

 Evaluation of a novel fermented beverage dairy based whey and sweet potato flour Autores:              [1] [2] 3] Armando Moro Peña[4] Dirección para correspondencia: [email protected] Recibido: 2017-06-13  Aceptado: 2018-05-31 Resumen El lactosuero es un subproducto con importantes cualidades nutricionales y con excelente funcionalidad en bebidas, convirtiéndose en una materia prima de múltiples usos. El objetivo fue evaluar la influencia del lactosuero dulce y harina de camote (Ipomoea batatas) variedad Guayaco Morado en la calidad físico-química y sensorial de una bebida láctea fermentada. Se estudiaron tres porcentajes de lactosuero (50%, 60% y 70%) en combinación con dos dosis de harina de camote (4% y 6%). Se evaluaron parámetros físico-químicos (pH, °Brix, acidez, sólidos totales, cenizas, viscosidad y proteína) y sensoriales (apariencia, olor, sabor y textura). Se presentaron diferencias significativas entre tratamientos solo para las variables viscosidad y proteína, obteniéndose como mejor tratamiento en cualidades físico-químicas T2 (50% lactosuero y 6% harina); que también evidenció los mejores atributos sensoriales de apariencia, sabor, olor y textura. La bebida presentó características semejantes a un yogur tradicional y de buena aceptación por los catadores. Palabras clave: Análisis sensorial; bebida fermentada; camote; proteína; viscosidad. Abstract The whey is a by-product with important nutritional qualities and with excellent functionality in beverages, becoming a raw material of multiple uses. The objective was to evaluate the influence of sweet whey and sweet potato (Ipomoea batatas) flour variety Guayaco Morado on the physicochemical and sensorial properties of a fermented dairy beverage. Three percentages of whey (50%, 60% and 70%) were studied in combination with two doses of sweet potato flour (4% and 6%). Physicochemical parameters (pH, ° Brix, acidity, total solids, ash, viscosity and protein) and sensorial properties (appearance, smell, taste and texture) were evaluated. There were significant differences between treatments only for the variables viscosity and protein, obtaining as best treatment in physicochemical qualities T2 (50% whey and 6% flour); which also showed the best sensorial attributes of appearance, taste, smell and texture. The beverage presented characteristics similar to a traditional yogurt and of good acceptance by the tasters. Keywords: Sensory analysis; fermented beverage; sweet potato; protein; viscosity.   [1] Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López, Campus Politécnico, Sitio El Limón, Calceta, Manabí, Ecuador. [2] Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López, Campus Politécnico, Sitio El Limón, Calceta, Manabí, Ecuador. [3] Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López, Campus Politécnico, Sitio El Limón, Calceta, Manabí, Ecuador. [4] Universidad Técnica de Manabí, Facultad de Agronomía, Portoviejo, Manabí, Ecuador.  

Paradigma Pembangunan Desa dalam Pengelolaan Keuangan Desa Berdasarkan Undang-Undang Nomor 6 Tahun 2014 Tentang Desa

2020 ◽  
Vol 3 (2) ◽  
pp. 117-132
Author(s):  
Betha Rahmasari
Keyword(s):  
Regional Development ◽  
Financial Management ◽  
Sustainable Use ◽  
Economic Potential ◽  
Village Community ◽  
Development Organizations ◽  
The People ◽  
The Government ◽  
The Right ◽  
The Village

This article aims to find out the developmentidea or paradigm through village financial management based on Law Number 6 of 2014 concerning Villages. In this study, the researcher used a normative research methodby examining the village regulations in depth. Primary legal materials are authoritatuve legal materials in the form of laws and regulations. Village dependence is the most obvious violence against village income or financial sources. Various financial assistance from the government has made the village dependent on financial sources from the government. The use of regional development funds is intended to support activities in the management of Regional Development organizations. Therefore, development funds should be managed properly and smoothly, as well as can be used effectively to increase the people economy in the regions. This research shows that the law was made to regulate and support the development of local economic potential as well as the sustainable use of natural resources and the environment, and that the village community has the right to obtain information and monitor the planning and implementation of village development.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 145-151
Author(s):  
Ana Paula Aparecida Pereira ◽  
Maria Teresa Pedrosa Silva Clerici ◽  
Marcio Schmiele ◽  
Luis Carlos Gioia Júnior ◽  
Marina Akemi Nojima ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Flour ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

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