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Potential of Natural Sweetener in Indonesia: A Systematic Review Islamy, Muhammad Agung
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.234-242

Abstract

Natural sweetener is a food alternative to sugar obtained from nature through organic chemical processes that produce flavors and characteristics similar to sugar and synthetic sweeteners. This paper is made in the form of a systematic review to collect and identify data related to the potential of natural sweeteners in Indonesia. The writing was designed using PRISMA with PICO with outcomes of total solids, reducing sugar, Dextrose equivalent (DE), glycemic index (GI) as data selection methods. The data obtained showed 15 potential plants from 13 different articles or journals. After being classified, the majority of food ingredients are natural sweeteners of the saccharide type that have the potential to produce liquid sucrose, fructose syrup and glucose products. These product opportunities were selected based on plant commodities with the highest productivity such as cassava, corn, coconut, sugarcane, sweet potato, sago, taro, and sorghum from several regions such as West Java, Central Java, East Java, Riau, North Sumatra, West Sumatra, Lampung, South Sumatra, Central Kalimantan, West Nusa Tenggara, South Sulawesi, North Sulawesi, Gorontalo, Maluku, and Papua.
PELATIHAN DIGITAL MARKETING, BRANDING DAN PEMASARAN ONLINE BERBASIS MARKETPLACE DAN SOSIAL MEDIA BAGI PENGEMBANGAN USAHA SAGU LICIOUS UNIT KEWIRAUSAHAAN MAHASISWA Musbar, Hafidawati; Yenie, Elvi; Zahrina, Ida; Johan, Vonny Setiaries; Eriyati, Eriyati; Irfandy, Bagus Duhan; Islamy, Muhammad Agung
JUARA: Jurnal Wahana Abdimas Sejahtera Volume 4, Nomor 1, Januari 2023
Publisher : Jurusan Teknik Lingkungan Fakultas Arsitektur Lanskap dan Teknologi Lingkungan, Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/juara.v4i1.16155

Abstract

Sago Licious is a student business at the University of Riau which is engaged in the production and marketing of processed sago-based products that was founded in 2020, this business continues to grow and has become one of the MSMEs that is slowly exploring the market in Meranti Islands Regency. However, the obstacle that is a big obstacle for business units today is weak marketing because it only focuses on meeting local needs and does not fully understand how to utilize the marketplace and social media as a capable digital marketing tool. In addition, promotion and branding patterns have not been implemented optimally. Therefore, this training is carried out as a means of increasing partners' knowledge. After the training, it is hoped that the output produced will be partners able to implement the correct marketing strategy, develop market share based on digital marketing and be able to apply branding and promotion concepts appropriately. This activity begins with a site survey and coordination with partners to identify problems. Next, a brainstorming was carried out with the PkM team to determine the solutions to be offered to partners, then an offline FGD was carried out to describe the program along with the schedule of activities to be carried out. The result of this activity was the marketing development of the Sago Licious Student Entrepreneurship Unit, the activities went well and smoothly and there were interactive discussions between resource persons and activity participants, participants also easily understood the material with clear presentation of the material and easy-to-understand training modules