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All Journal Jurnal Caksana: Pendidikan Anak Usia Dini Journal of Advanced Sciences and Mathematics Education Smart Society: Community Service and Empowerment Journal Jurnal Al-Kharaj: Studi Ekonomi Syariah, Muamalah, dan Hukum Ekonomi Assyfa Learning Journal Delta-Phi Jurnal Pendidikan Matematika Revenue Journal: Management and Entrepreneurship Assyfa Journal of Islamic Studies Edutechnium Journal of Educational Technology CEJou Ekliptika: Jurnal Inovasi Teknologi Berkelanjutan
Karim, Samuel
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Journal : Revenue Journal: Management and Entrepreneurship

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Is it feasible to establish a connection between cassava and rice in terms of their image? Yuniwati, Eny Dyah; Darmayanti, Rani; Karim, Samuel
Revenue Journal: Management and Entrepreneurship Vol 1 No 2 (2023): Revenue Journal: Management and Entrepreneurship (December)
Publisher : CV. Bimbingan Belajar Assyfa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61650/rjme.v1i2.271

Abstract

Cassava can be consumed through various processing methods, including boiling, frying, grilling over wood charcoal, and pounding and processing into a starchy paste known as getup. During its day, this tradition exhibited qualities that were commendable, pragmatic, and held significant worth. Nevertheless, successfully adopting these preparations and cuisines among the millennial age and age Z necessitates ingenuity and inventiveness. This study investigates the potential of cassava rice as a viable alternative to paddy rice while also proposing strategies to enhance the reputation and market perception of cassava rice to match that of paddy rice objects. The researchers employed a systematic literature review methodology, which was subsequently followed by a comprehensive analysis and comparison of the data put forth in earlier investigations. The findings of the study indicate that cassava rice has the potential to serve as a viable alternative to traditional rice on a national scale. Hence, cassava rice can be analogous to regular rice due to its significant carbohydrate content, allowing it to fulfill the same dietary role. The primary objective of this research is to establish a foundation for micro companies to conduct experimental trials in order to substantiate the advantages of cassava rice, both in terms of its nutritional value and its potential for use in various recipes. The research is constrained by its methodology, which relies on longitudinal and laboratory findings as the theoretical foundation.
"Improving" food processing skills by creating new entrepreneurs Sungkawati, Endang; Usmiyatun, Usmiyatun; Karim, Samuel
Revenue Journal: Management and Entrepreneurship Vol 1 No 1 (2023): Revenue Journal: Management and Entrepreneurship (June)
Publisher : CV. Bimbingan Belajar Assyfa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61650/rjme.v1i1.273

Abstract

Each community has unique needs that must be met, including clothing, food and shelter. Among these three basic needs, the need for food has the highest urgency and must be met with an adequate nutritional composition to support optimal health. This research aims to increase individual knowledge and skills, especially in semi-finished food production, in order to encourage the development of entrepreneurial individuals who can apply the entrepreneurial mindset and skills they have learned during higher education and then share these abilities with the wider community. This research uses problem solving strategies to examine the process of establishing a business, especially in the food industry. The research method involves data collection techniques such as in-depth interviews and periodic monitoring. Data analysis was carried out using the SWOT analysis method. The research results showed a significant increase in participants' knowledge and motivation regarding new business founding strategies. Additionally, they gain an in-depth understanding of effective food processing techniques for long-term storage while maintaining nutritional quality. Furthermore, the community demonstrated the ability to store and process food in accordance with quality standards set by the governmen.
Co-Authors Ahmed, Mohammedalameen Amany, Diella Aprilani Luthfia Amidatus Sholihat jamil Choirudin, Choirudin Erna Budiarti Fatra, Maifalinda Lestari, Juwita Tri Mustofa Anwar Nisfah Nurun Nikmah, Amanatun Nur Aini NURIL HIDAYATI Puspitasari, Ema Puteri, Annisa Amallinda Indriatno Rani Darmayanti Setiawan, Ruly Eko Suharsiwi Suharsiwi Sungkawati, Endang Thullah, Osman Usmiyatun Usmiyatun Yuniwati, Eny Dyah Zoker, Exton Mohamed