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All Journal International Journal of Community Service Journal of Applied Agriculture, Health and Technology
Rachmawanti Affandi, Dian
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Community Empowerment Based on Branding Strengthening to Improve Rojolele’s Competitiveness Towards International Market Indreswari, Rysca; Ayu Suryaningrum, Dyah; -Chi Huang, When; Mega Herlina Puspitasari, Herlina; Rachmawanti Affandi, Dian; Yuni Kurniawati, Dyah
International Journal Of Community Service Vol. 4 No. 1 (2024): February 2024 (Indonesia - Malaysia)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v4i1.250

Abstract

Klaten Regency is dominated by the agricultural sector, with paddy as its top commodity as much as 51,4% of the total area of 65,556 ha. Delanggu rice, namely Rojolele, has become the identity of Klaten as a local pride commodity from Klaten, Indonesia. Rojolele has special characteristics such as sticky, savory, and distinctive scent (aromatic). In addition, Rojolele has a unique value as part of national identity, culture, and local wisdom which has a huge opportunity to go global in the international market. Although it has been widely known worldwide, there are some challenges in its marketing development, especially in branding awareness. Many Rojolele riced produced by local SMEs in Klaten do not have business licenses yet, thus it hampers the marketing to the wider range area. The aim of the program is to strengthen the branding strategy to improve its competitiveness in the international market. The program will engage Sanggar Rojolele, a farming community in Delanggu Village that has replanted Rojolele Srinuk since 2016 as well as initiated many cultural events based on agriculture as one of local wisdom preservation in Klaten. Universitas Sebelas Maret engaged a close collaboration with the National Pingtung University of Science and Technology (NPUST) Taiwan trhough International Community Partnership (PKMI-UNS) to implement the community partnership program using the Participatory Rural Appraisal (PRA) method. The activity is divided into 5 steps, namely: 1) training of the business licenses and the importance of product diversification, which will be conducted using instructional and dialog methods; 2) a seminar of strategy to develop Rojolele towards the international market; 3) registration of business licenses of Rojolele and its derivative product; 4) developing an online market strategy of Rojolele; 5) monitoring, evaluation and program output dissemination. The program is expected to increase Rojolele’s market share globally as well as to improve Rojolele Srinuk brand awareness, thus raising its competitiveness in the global market.
Karakteristik Biskuit Kelor (Moringa Oliefera) Berbasis Pati Garut (Maranta Arundinacea) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) dengan Variasi Pemanis Khotimah, Khusnul; Rachmawanti Affandi, Dian; Brisha Nuary, Rizky; Pitara Sanjaya, Adhitya; Sulistiowati, Meli
Journal of Applied Agriculture, Health, and Technology Vol. 1 No. 2 (2022): December
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v1i2.559

Abstract

The majority of biscuits currently assessing their nutritional value in the market are dominated by certain unbalanced compounds. The use of wheat flour and sugar as the main ingredients makes some people with special needs avoid these foods. Biscuits based on arrowroot starch and red bean flour with the addition of Moringa flour extract are expected to complement the nutrition of the biscuits. The substitute sweeteners of palm sugar and sorghum sugar are expected to produce biscuits that are better studied from the chemical, physical and sensory characteristics. This study aims to see the effect of substitution on chemical, physical and sensory characteristics and to determine the best formula by comparing it with control samples. The research design carried out was a completely randomized design with one factor. The sweetener variations used are (granulated sugar: palm sugar) 75:25. 50:50, 25:75, 0: 100 and (granulated sugar: sorghum sugar) 75:25. 50:50, 25:75, 0: 100 and 100% granulated sugar as a control. The results showed that biscuits with a combination of 25% sorghum sugar: 75% granulated sugar had the highest sensory value. Biscuits with 100% palm sugar sweetener which have the best nutritional value are found in biscuits with a combination of 100% palm sugar sweeteners examined from the total sugar content of 26.5% and calories of 4765.0 cal.
Co-Authors -Chi Huang, When Brisha Nuary, Rizky Dyah Ayu Suryaningrum khusnul khotimah Mega Herlina Puspitasari, Herlina Pitara Sanjaya, Adhitya Rysca Indreswari Sulistiowati, Meli Yuni Kurniawati, Dyah