PENINGKATAN KUALITAS DAN KAPASITAS PRODUKSI CERIPING SINGKONG DAN PISANG MELALUI PENGGUNAAN ALAT PENGIRIS OTOMATIS

Authors

  • Mutiara Nugraheni (Scopus ID: 50561799100) Departement of Food and Nutrition Education, Universitas Negeri Yogyakarta http://orcid.org/0000-0002-2939-6243
  • Titin Hera Widi Handayani FT UNY
  • Agung Utama FE UNY

DOI:

https://doi.org/10.21831/ino.v1i1.23463

Keywords:

, production capacity, banana and cassava chips

Abstract

Community empowerment aims to solve the problems faced by farmers groups Wulu Wetu and groups of women farmers Gotong Royong. The goals were, first, conducting education and training activities of the transfer of appropriate technology and entrepreneurship "(Entrepreneurship), namely education and training with diversified products of processed-based cassava and bananas; education and human resource management training; provide training in production management; Marketing management training; Entrepreneurial training. Second, perform the mentoring and coaching. The results of the implemented of community empowerment included a description associated with the selection of raw materials, material handling, processing, packaging, and marketing. The use of automatic slicer machine drive change production capacity, product characteristics and range of marketing after implemented the evaluation skills of community empowerment program for participants indicate that participants have understood the use of the automatic slicer equipment and processing cassava and banana into chips. The chances of developing the chips cassava and bananas are huge given area Pringombo is a producer of bananas and cassava, as well as supported by the vast potential market outside of Pringombo.

References

Badan Pengawas Obat dan Makanan, 1996. Undang Undang RI No 7 TAHUN 1996 Tentang Pangan.

Erliana Ginting, 2002. Teknologi Penanganan Pascapanen dan Pengolahan Ubikayu Menjadi Produk-Antara untuk Mendukung Agroindustri. Bul. Palawija No. 4: 67–83.

M. Yusuf Samad, 2006. Pengaruh Penanganan Pasca Panen Terhadap Mutu Komoditas Hortikultura. Jurnal Sains dan Teknologi Indonesia Vol. 8 No. 1: 31-36.

Sultany, Rubianty dan Berty Kaseger, 2005. Kimia Pangan. Badan Kerjasama Perguruan Tinggi Negri Indonesia Bagian Timur

Sulusi Prabawati, Suyanti dan Dondy A Setyabudi, 2008. Teknolog Pascapanen dan Teknik Pengolahan Buah Pisang. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian. Badan Penelitian dan Pengembangan Pertanian.

Published

2022-07-14

How to Cite

[1]
Nugraheni, M. et al. 2022. PENINGKATAN KUALITAS DAN KAPASITAS PRODUKSI CERIPING SINGKONG DAN PISANG MELALUI PENGGUNAAN ALAT PENGIRIS OTOMATIS. INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni. 1, 1 (Jul. 2022). DOI:https://doi.org/10.21831/ino.v1i1.23463.

Issue

Vol 23, No 1 (2019)

Section

Articles

License

  1. Authors certify that the work reported here has not been published before and contains no materials the publication of which would violate any copyright or other personal or proprietary right of any person or entity.
  2. Authors transfer or license the copyright of publishing to Jurnal Civics: Media Kajian Kewarganegaraan to publish the article in any media format, to share, to disseminate, to index, and to maximize the impact of the article in any databases.
  3. Authors hereby agree to transfer a copyright for publishing to Jurnal Civics: Media Kajian Kewarganegaraanas a Publisher of the manuscript. 
  4. Authors reserve the following: 
    1. all proprietary rights other than copyright such as patent rights; 
    2. the right to use all or part of this article in future works of our own such as in books and lectures;
    3. use for presentation in a meeting or conference and distributing copies to attendees; 
    4. use for internal training by author's company;
    5. distribution to colleagues for their research use;
    6. use in a subsequent compilation of the author's works;
    7. inclusion in a thesis or dissertation;
    8. reuse of portions or extracts from the article in other works (with full acknowledgement of final article);
    9. preparation of derivative works (other than commercial purposes) (with full acknowledgement of final article); and
    10. voluntary posting on open web sites operated by author or author's institution for scholarly purposes, but it should follow the open access license of Creative Common CC BY-NC-SA License.