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All Journal Prosiding Seminar Biologi Jurnal Aplikasi Teknologi Pangan Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian SEMAR Proceeding Biology Education Conference
Edhi Nurhartadi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Journal : SEMAR

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PEMBERDAYAAN UKM KERUPUK SINGKONG MELALUI DIVERSIFIKASI PRODUK Nurhartadi, Edhi; Muhammad, Dimas Rahadian Aji; Nursiwi, Asri
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 4, No 2 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v4i2.4572

Abstract

Magelang regency is the center of cassava in Central Java. One of the villages in the subdistrict Kajoran whose people business are processing cassava into cassava crackers is Sidowangi village. Crackers processing is still done traditionally method. Equipment used were not conform with the standards for the food industry. It is known with the washing cassava peel in the form of a big tub filled with water, put peeled cassava, then washed by hand and foot. In order to clean cassava should be washed one by one so it takes a long time. Besides that the drying process is also done by uncontrolled because the sun drying with braids pedestal. If there is no sun the people can not drying the cassava crackers. Consequently crackers that have been damaged due to slicing become moldy or rotten and it can not be used. As an effort to resolve these problems, the UNS team has agreed with the SME partners to organize a program of activities: training and introduction liquid waste treatment technology into nata de cassava; Introductions production process technology mocaf as product diversification efforts; The introduction of appropriate technology cassava crackers processing food industry standards.The results show that the mplementation of the training activity making nata de cassava, Implementation of the training activity mocaf processing technology, Introduction Equipment For Improved Quality Cassava Crackers and Potential Product Diversification, entrepreneurial training and management of food industry, Pelatihan pemasaran berbasis IT dan strategi direct sellingKey words: diversification, crackers, cassava, introduction, technology
INTRODUKSI PROSES PENGOLAHAN PANGAN BERBASIS TANAMAN HORTIKULTURA UNTUK PEMBERDAYAAN MASYARAKAT DESA WUNUT KABUPATEN KLATEN Danar Praseptiangga; Siswanti Siswanti; Edhi Nurhartadi
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 6, No 1 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v6i1.20894

Abstract

Wunut Village is located in Tulung Sub-District, Klaten Regency which has the horticultural potential such as tomato and chili. But the huge potential has not been able to lift the economy of the village community. Therefore the community devotion team of Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University chose Wunut Village as the target village. The problems faced by farming communities in Wunut Village are (1) production of chili and tomatoes are abundant, but the selling price is relatively low; (2) the large number of poor people; (3) lack of knowledge and community insight about entrepreneurship in the field of food; (4) interest in entrepreneurship is still lacking in society; And (5) the difficulty of marketing the resulting product. The solutions offered by the community devotion team are through training activities and the introduction of tomato processing technology into “torakur”; Training and introduction of production process technology of shredded pepper; Entrepreneurship training and food industry management; Information technology-based marketing training and direct selling strategies. In order to support these activities, aids were also provided to improve the quality of the chakra and the resulting chili pepper. Equipment provided in the form of cabinet dryer, dry mill, and packer sealer. The result of this activity in the form of introduction of tomato processing technology into “torakur”, and processing of chili into shredded chili has been done well, with products that can be accepted by society and have a big prospect to be developed.Keywords:entreprenuership, quality, torakur, shredded chili, Wunut Village
PENINGKATAN KUALITAS PRODUKSI UKM MADU MONGSO DI DESA SANGGRAHAN, KECAMATAN GROGOL, KABUPATEN SUKOHARJO Raden Baskara Katri Anandito; Siswanti Siswanti; Edhi Nurhartadi
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 2 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i2.18354

Abstract

Sanggrahan Village, Grogol District, Sukoharjo Regency is one of the areas that has many home-based processed food industries. Madu mongso is one of the processed food products in this village. Madu mongso is a snack food made from fermented glutinous rice and addition of sugar and coconut milk. Madu mongso is similar to dodol. Problems faced by madu mongso partners are not yet diversifying raw materials, production capacity is still small, packaging not yet appropriate, not yet have p-irt. The solution offered to the local mongso honey processing industry is through the production process of mongso honey introduction technology made from tubers and fruits (cassava, carrots, soursop) in an effort to diversify the products; The introduction of appropriate technology for the processing of honey mongso in the form of mixing machine; The introduction of various technologies of packaging materials; Home industry food permit (p-irt); And IT-based marketing training and direct selling strategies. In addition, the team has also provided equipment to improve the quality and production capacity of mongso honey mixers and heating, as well as packaging tools that can be used by to support the packaging process.Key words: domestic industry, madu mongso, glutinous rice, quality, diversification
Co-Authors Ambar Wuri Wigati Asri Nursiwi Asri Nursiwi, Asri Bara Yudhistira Baskara Katri Anandito Choirul Anam Danar Praseptiangga Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Ishartani Dwi Ishartani Endang Sutriswati Rahayu Erina Widayani Esti Widowati Ihda Nurul Hikmah Kawiji Kawiji Kawiji Kawiji M.A.M. Andriani Martina Andriani Muhammad Luqman Al Hakim Nor Suminar Nur Heriyadi Parnanto R. Baskara Anandito Raden Baskara Katri Anandito Reny Fajri Pratiwi Rofandi Hartanto Rohula Utami Rysda Aina Laily Siswanti Siswanti Sri Handajani Suci Rahmawati