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Program Kemitraan dalam Pengembangan Pangan Lokal Singkong Krispi Rumput Laut untuk Meningkatkan Pendapatan Masyarakat

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Abstract

Partner of the community partnership program on this study is a group of cassava chips processing located in the village of Ibra, Southeast Maluku district. Partners can be classified into economically productive societies, but they still face many problems in the production and marketing process. The purpose of this activity was to increase the income of the cassava chip processing group partners, and to increase the added value of cassava root by adding seaweed into high fiber cassava chips. The activity was carried out in three stages, firstly producing cassava flour with an improved press method, secondly producing cassava plates, and thirdly producing cassava krispi seaweed chips(SKRL). The results of the activity showed that SKRL products were quite attractive to consumers. With the improvement of the form, taste and packaging of SKRL had become one of the typical souvenirs of the Kei community. The marketing strategy adopted was to increase packaging using two types of packaging, namely primary packaging with propilen plastic (PP) and secondary packaging using paper boxes. Seaweed cassava produced was very preferred by consumers because it tastes good and crispy. The use of a screw press produced cassava chips with very low HCN levels so it is very safe to consume. The partner's income increased, the sales during the 6 months of activities reached 600 boxes with a value of IDR 10,000,000.

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The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.
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The business group which is become the target of this activity is a group of processing and selling enbal (cassava) in Ibra village, Southeast Maluku regency. This group has been producing for more than 10 years but there are still many shortage, especially in the way of press along with the sanitize and hygiene of the production process. The purpose of this activity is to increase the efficiency in production process by applying screw press equipment and improving sanitation and hygiene in its production. The method of implementing activities uses discussion and training techniques. The activity is carried out in three stages, firstly survey on condition and discussion with partners relates to the conditions of producing pressing enbal, secondly the manufacture of pressing tools, third is the application of pressing tools in production activities of partners. The results of the activity showed that the screw press was able to produce enough water of enbal / grated cassava so that it is drier than the traditional method. Press time becomes faster which only 12-15 minutes, whereas in the traditional way it takes 14-24 hours. The content of enbal’s water decreases very low, reaching 5-7%, the sanitation becomes better because the juice is no longer stagnant on the ground but is collected in a bucket, and the use of pressing tools is very practical. Likewise the HCN level is very low, less than 3mg / kg so the product is very safe for consumption. This screw press is very helpful in the efficiency of the production process of plate enbal (cassava plates) which is cleaner and healthier.
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The article aims to describe marketing permits and forms of supervision of food products in the packaging food industry. A large number of food product in circulation that does not meet the requirements and standards stipulated in the regulation can be a problem and endanger human safety. Therefore the existence of marketing permits and supervision of food products is very important to maintain food security. The research method used is normative juridical legal research, which is a library research by examining library material related to the object under study. The research uses a statute approach and provides qualitative analysis. The results of the research show that the food industry products are circulated, they must have a marketing permit, if it is ignored, it will be subject to criminal and administrative sanctions. The purpose of supervision is to provide consumer protection and prevent the circulation of food that endangers consumers. Supervision is carried out in a preventive and repressive means. Artikel ini bertujuan untuk mendeskripsikan izin edar serta bentuk pengawasan produk makanan industri pangan kemasan. Banyaknya produk pangan yang beredar tidak memenuhi syarat dan standar yang diatur dalam Undang-Undang dapat menjadi masalah dan membahayakan keselamatan manusia. Oleh karena itu keberadaan izin edar dan pengawasan produk pangan sangat penting untuk menjaga keamanan pangan. Metode Penelitian yang digunakan adalah penelitian hukum yuridis normatif, yaitu sebuah penelitian kepustakaan dengan cara meneliti bahan pustaka terkait objek yang diteliti. Pada penelitian ini menggunakan pendekatan perundang-undangan (statute approach). Analisis yang digunakan berupa analisis kualitatif. Hasil penelitian menunjukan bahwa sebelum produk industri pangan diedarkan harus memiliki izin edar, bila hal itu diabaikan akan dikenakan sanksi pidana dan sanksi administratif. Tujuan pengawasan adalah untuk memberikan perlindungan konsumen dan mencegah beredarnya makanan yang membahayakan konsumen. Pengawasan dilakukan secara preventif dan represif.
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One of health problems phenomenon in Indonesian and the world is increasing the degenerative disease because human's bad habits of eating that having less fiber. Source of fiber which is relatively abundant in eastern Indonesia is seaweed that is very precise to fortified on local food that aims to be more nutritious and economically valuable. The purpose of this study is to got appropriate seaweed fortification technique to produce Seaweed Crispy Enbal (SCE) as typical food from Kei islands that rich in fiber and preferred by consumers. The research was done in two stages. The first stage is to analyze quality of fiber and HCN content of seaweed and enbal flour as SCE raw material, and the two-stage is fortified fiber to enbal lempeng using two types of raw materials, namely pulp seaweed and flour seaweed. The results showed that the fiber content of seaweed Eucheuma cottonii and flour enbal respectively 7.01% and 4%, while HCN content less than 3 mg/kg. Fortification techniques using pulp seaweed better than others. It is because pulp seaweed produces seaweed crispy enbal with high value of sensory (really like) with having fiber content is 7.48%.
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Kebutuhan masyarakat sekarang ini semakin meningkat dalam berbagai hal. Peluang seperti ini bagi seorang Technopreneurship merupakan peluang yang sangat baik untuk mengembangkan usaha dan dapat juga menciptakan usaha baru yang mengembangkan perusahaannya. Berangkat dari perihal ini seorang Technopreneurship harus menganalisa pasar, mendesain, dan lain-lain, agar peluang-peluang ini terisi yang tidak kalah penting disamping kesiapan daya tarik dari berbagai hal produk, yang menjadi pemikat konsumen adanya beraneka macam kemasan atau packaging dapat meletakkan dan menyelemat bahkan menyimpan produk yang di produksi, sehingga menjadi daya pikat tersendiri bagi masyarakat sekarang ini.
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We compared the nutritional quality (apparent digestible dry matter (ADDM), crude protein, total phenolics, gross energy), of 3 seaweed species (Alaria esculenta, Ascophyllum nodosum, Fucus vesiculosis) to that of 3 woody browse species{Acer rubrum, Thuja occidentalis, Abies balsamea), lichen (Usnea spp.), and winter rye (Secale cereals) for ruminants. The ADDM's of the 3 seaweeds (63-80% DM) were 11-167% DM higher and crude protein contents (12.1-14.6% DM) were 68-186% DM higher than the 3 browse species. Seaweeds had lower total phenolics (5.5-10.3% DM) and gross energy (12-15 KJ/g DM), and moderate digestible energy (DE) contents (9-10 KJ/g DM) compared to the browse species. The 3 browse species had ADDM's of 30-57% DM, crude protein contents of 5.1-7.2% DM, total phenolic concentrations of 11.6-16.4% DM, and DE contents of 6-12 KJ/g DM. Winter rye and lichen had the lowest total phenolic concentrations (1.3 and 1.9% DM) of forages examined, and had lower ADDM's (35 and 40% DM), DE contents (6-7 KJ/g DM), and crude protein (7.8 and 5.7% DM) than seaweeds. The relatively high DE and protein contents of seaweed may explain high deer densities of Maine coastal islands where browse availability and use appears to be low.
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