1,720,975 research outputs found
INVENTARISASI JENIS TANAMAN SUMBER ZAT GIZI YANG DIBUDIDAYAKAN PETANI DAN KONTRIBUSINYA TERHADAP KONSUMSI GIZI KELUARGA
No full textDAMPAK PENGOLAHAN HASIL PERTANIAN ANGGOTA KELOMPOK WANITA TANI TERHADAP KONSUMSI GIZI KELUARGA
No full textPERBAIKAN TEKNOLOGI PENGOLAHAN, MODIFIKASI BENTUK DAN UKURAN, SERTA PENGEMBANGAN PRODUK ALTERNATIF GULA AREN
Full text linkThis project aims to provide knowledge, skills and facilitate the producers in improving the product quality and marketing through the improvement of product. This project was conducted by establishing demo plots to selected palm sugar producers. The activities include providing extension, workshops on processing, packaging technologies for palm sugar, entrepreneurship vision, business management, and strategic for marketing. This project successfully introduced the suitable technologies to produce more hygienic palm sugar with more interesting shape, more uniform in size, more long-lasting shelf-life compared to previous technologies applied by the producers. In addition, the introduction of plastic pipe made the palm sugar sap is much more sterilized and cleaner than the bamboo-based technology and furnace modification can improve processing 48 minutes faster than before and save energy up to 23 %. Although the introduced technology to process the palm sugar did not change the nutrients content, the product quality met the SNI standards. The introduced techniques also prolong the shelf life from 24 days to 126 days. There was not any difference in terms of selling prices to both products. However, the price of alternative product (powdery brown sugar) was almost 4 times higher than the traditional products (block palm sugar). Keywords: Processing, size, shape, packaging, quality, and marketing
DEVELOPMENT OF BENGKULU LOCAL FOOD PROCESSING PRODUCTS DIVERSITY TO SUPPORT SUSTAINABLE FOOD SECURITY
No full textPenelitian ini bertujuan untuk menginventarisir dan mengidentifikasi jenis-jenis pangan olahan lokal Bengkulu, serta potensinya dalam menunjang ketahanan pangan berkelanjutan. Penelitian dilaksanakan selama lebih kurang 8 bulan, yakni mulai Bulan Maret hingga Oktober 2009. Lokasi Penelitian meliputi 10 Kabupaten/Kota di Provinsi Bengkulu representasi wilayah pesisir, dataran rendah, dan dataran tinggi. Sebanyak 107 responden yang memenuhi kriteria yang ditentukan dijadikan sampel dalam penelitian ini. Data primer dikumpulkan dengan wawancara menggunakan kuesioner yang telah dipersiapkan, observasi dan dokumentasi produk. Pengolahan data dilakukan dengan tabulasi silang dan dianalisis secara deskriptif. Hasil Penelitian menunjukkan bahwa bahan baku utama produk di wilayah pesisir didominasi oleh produk perikanan (62,86 %), di wilayah dataran sedang oleh produk tanaman pangan (61,11 %), sedangkan di dataran tinggi oleh produk hortikultura (66,67 %). Kandungan gizinya sebagian besar produk adalah sumber karbohidrat (42,06 %). Rata-rata nilai tambah produk olahan pangan adalah 44,54 %. Sebagian besar responden belum memahami dan menerapkan cara produksi makanan yang baik (93,46 %). Berdasarkan potensi promosinya, maka beberapa produk dapat dikembangkan sebagai untuk menunjang perbaikan gizi (39,25 %) dan industri rumah tangga produk makanan kemasan (34,76 %)
PENGGUNAAN BAHAN TAMBAHAN PADA NIRA DAN MUTU GULA AREN YANG DIHASILKAN DI BEBERAPA SENTRA PRODUKSI DI BENGKULU
No full textASPEK MUTU FISIK, KIMIA, KANDUNGAN GIZI DAN DAYA TERIMA KONSUMEN BUAH BEMBAM DAN SIRUP BEMBAM
No full textAVAILABILITY OF RAW MATERIAL, NUTRIENTS CONTENT, PROBIOTIC POTENCIAL AND SHELF LIFE OF REJANG LEBONG’S SALTED MUSTARD AS AN AGROINDUSTRY PRODUCT
Full text linkThe Purpose of this study was to reveal the availability as the a raw material, its nutrient content, its probiotic, shelf life of salted mustard in Rejang Lebong Regency to be developed into agroindustry product. Primary data were collected by using structured questionair to the farmer, the group of farmer, the group farmer association, BPP, the stackholders, fields observation and laboratory analysis. Secondary data were gahthered from literature, government public service, institution, and other stackholders. Data collected were tabulated and analysed descriptively. Data of laboratory measurement were analysed by one-way Anova (?, 005). The result of study found that the existing raw material was available in qualitively, quantitively and continously. The price of bit mustard as a raw material was Rp. 1000 to Rp.7000 per kg. Salted mustard was rich of carbohydrate, protein, fiber, vitamin C, calcium, kalium, phosphorus, iron and magnesium. Nutrients content were not decrease, except vitaminc during storaging 0, 3, and 6 months, however Total Plate Count (TPC) tend to decrease. The price of salted mustard were Rp. 130.000 per kg or Rp. 13.000 per 100 g.
Pengembangan Diversifikasi Produk Pangan Olahan Lokal Bengkulu untuk Menun- jang Ketahanan Pangan Berkelanjutan Development of Bengkulu Local Food Processing Products Diversity to Support Sustainable Food Security
Full text linkThe purpose of this study was to inventory and identify Bengkulu Local Food Processing Products diversity and the prospect to support sustainable food security. The study was conducted for about 9 months, from March to November 2009 in 10 regencies in Bengkulu Province. Respondents included 107 and met the following criteria: the owners of food home industry, restaurant, catering, cafeteria, and housewives who produce and sell food processing products. The respondents were interviewed using a structure questionnaire and randomly selected as a representation of coastal, downhill and uphill area. Collected data were analyzed descriptively. The results indicated that the raw materials of the products in costal area were dominated by fish and seafood (62.86 %), in downhill area were cereals, tubers and beans (61.11 %), and in uphill area were horticulture. Nutrient contents were dominated by carbohydrates (42.06 %). Majority of food producers had lack of knowledge and application of good manufacturing practices (93.46 %). Some of the products could be recommended to support the improvement of nutritional status for the community (39.25 %) and the others were promoted as food packaging products (34.76 %).
ABSTRAK
Penelitian ini bertujuan untuk menginventarisir dan mengidentifikasi jenis-jenis pangan olahan lokal Bengkulu, serta potensinya dalam menunjang ketahanan pangan berkelanjutan. Penelitian dilaksanakan selama lebih kurang8 bulan, yakni mulai Bulan Maret hingga Oktober 2009. Lokasi Penelitian meliputi 10 Kabupaten/Kota di Provinsi Bengkulu representasi wilayah pesisir, dataran rendah, dan dataran tinggi. Sebanyak 107 responden yang memenuhi kriteria yang ditentukan dijadikan sampel dalam penelitian ini. Data primer dikumpulkan dengan wawancara meng- gunakan kuesioner yang telah dipersiapkan, observasi dan dokumentasi produk. Pengolahan data dilakukan dengan tabulasi silang dan dianalisis secara deskriptif. Hasil Penelitian menunjukkan bahwa bahan baku utama produk di wilayah pesisir didominasi oleh produk perikanan (62,86 %), di wilayah dataran sedang oleh produk tanaman pangan (61,11 %), sedangkan di dataran tinggi oleh produk hortikultura (66,67 %). Kandungan gizinya sebagian besar produk adalah sumber karbohidrat (42,06 %). Rata-rata nilai tambah produk olahan pangan adalah 44,54 %. Sebagian besar responden belum memahami dan menerapkan cara produksi makanan yang baik (93,46 %). Berdasarkan potensi pro- mosinya, maka beberapa produk dapat dikembangkan sebagai untuk menunjang perbaikan gizi (39,25 %) dan industri rumah tangga produk makanan kemasan (34,76 %)
MORPHOMETRIC CHARACTERISTICS, PROPORTITION, TOTAL FENOL CONTENT AND PROFIL PHENOLICS OF AVOCADO (Persea americana, Mill) PULP, SEED AND PEEL VARIETY OF IJO PANJANG AND IJO BUNDAR
Full text linkThe aims of the study were to compare morphometrics chararcteristic, porportion, total phenolics and profil phenoilic of pulp, seed and peel of avocado (Persea americana, Mill) variety of ijo panjang and ijo bundar. Morphometrics characteristics were measured by using ruler and calipers. Fruit proportions were determined by using digital balance, Total phenolics was analized by Folin-Ciocalteu methods and profil phenolics were analized by using HPLC. The result of the studies found that variety of ijo panjang had longer size, smaller seed diameter and thicker peel than ijo bundar. Seed proportion variety ijo panjang was lower than ijo bundar, but pulp and peel were higher. Total phenolics content of ijo panjang lower in pulp and seed, but higher in peel. Profil phenolics compound in avocado consist of cathechin, hydroxybenzoic acid, flavonol and procyanidin and hydroxycinnamic acid. Phenolics compounds in pulp were higher in ijo panjang variety, except hydroxycinnamic acid. Phenolics compounds in seed was higher in variety of ijo bundar. Phenolics Compounds in peel were hinger in ijo panjang, except hydroxybenzoic acid
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