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All Journal Indonesian Journal of Geography Jurnal Sosial Ekonomi Pertanian Prosiding Seminas Competitive Advantage Journal of Indonesian Tourism and Development Studies AGRISE Agro Ekonomi Journal of Socioeconomics and Development Conference on Innovation and Application of Science and Technology (CIASTECH) Forest and Society Prosidia Widya Saintek
Rita Hanafie
Fakultas Pertanian, Universitas Widyagama, Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Transportation

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Journal : Jurnal Sosial Ekonomi Pertanian

 1 
PERAN PANGAN POKOK LOKAL TRADISIONAL DALAM DIVERSIFIKASI KONSUMSI PANGAN Hanafie, Rita
Jurnal Sosial Ekonomi Pertanian Vol 4, No 2 (2010)
Publisher : Jurnal Sosial Ekonomi Pertanian

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Abstract

Food consumption diversification aim to lessen the storey level consume the fundamental food of rice, replace it with traditional local fundamental food and improve the score quality of food consumption. Research aim to know the storey level consume the food, score quality of food consumption and role of traditional local fundamental food in pattern food consumption of the household. Research done in Sub district of Kauman Tulungagung Regency. Analysis unit is household at villages. Analysis consume the food and scor PPH done to know the storey, level consume the food and score quality of food consumption. Role of traditional local fundamental food consumption analysed discriptifly qualitative. Research result indicate that the consumption of energy is 60,47 % AKE with score quality of food consumption is 39,39. Though tubers have ever been effective enough consumed however rice still occupy the important position in fundamental food consumption. The position of traditional local fundamental food in pattern food consumption still is snack.Keywords: traditional local fundamental food, food consumption diversification
PENYEDIAAN PANGAN YANG AMAN DAN BERKELANJUTAN GUNA MENDUKUNG TERCAPAINYA KETAHANAN PANGAN Hanafie, Rita
Jurnal Sosial Ekonomi Pertanian Vol 4, No 3 (2010)
Publisher : Jurnal Sosial Ekonomi Pertanian

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Abstract

With going concern organic agriculture, not even produce the peaceful food can be yielded because minim of usage of chemical materials, however on a long term ability agroecosistem a a whole defensible also so that produce and agriculture productivity can is always improved. Ready of settled domestic product and have continuation expected can push the agricultural produce price stability so that impecunious society group and farmer can reach the food though its purchasing power relative lower. With security and continue the food consumption and production, expected by the food quality consumption of the society in general can mount so that society can live healthyly, productive and active to fill, to continue and improve the development.Kata kunci: pangan aman berkelanjutan, ketahanan pangan
PERAN PANGAN POKOK LOKAL TRADISIONAL DALAM DIVERSIFIKASI KONSUMSI PANGAN Rita Hanafie
Jurnal Sosial Ekonomi Pertanian (J-SEP) Vol 4 No 2 (2010)
Publisher : University of Jember

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Abstract

Food consumption diversification aim to lessen the storey level consume the fundamental food of rice, replace it with traditional local fundamental food and improve the score quality of food consumption. Research aim to know the storey level consume the food, score quality of food consumption and role of traditional local fundamental food in pattern food consumption of the household. Research done in Sub district of Kauman Tulungagung Regency. Analysis unit is household at villages. Analysis consume the food and scor PPH done to know the storey, level consume the food and score quality of food consumption. Role of traditional local fundamental food consumption analysed discriptifly qualitative. Research result indicate that the consumption of energy is 60,47 % AKE with score quality of food consumption is 39,39. Though tubers have ever been effective enough consumed however rice still occupy the important position in fundamental food consumption. The position of traditional local fundamental food in pattern food consumption still is snack.Keywords: traditional local fundamental food, food consumption diversification
KERAGAAN INDUSTRI PANGAN OLAHAN BERBASIS TEPUNG UBI KAYU DI KABUPATEN MALANG DAN TRENGGALEK SRDm Rita Hanafie
Jurnal Sosial Ekonomi Pertanian (J-SEP) Vol 7 No 2 (2014)
Publisher : University of Jember

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Abstract

The study aims to determine the performance of processed food industry based on cassava flour viewed from its characteristics which cover business orientation, growth process, business development, production process, technology, and efforts to fulfilling the resources; as well as the development strategy. The study was conducted in district of Malang and Trenggalek, were selected intentionally (purposive sampling).The industry based on cassava flavour is determined by Data Based Triangulation. The research sample is determined by Snowball Sampling. The results showed that the processed food industry based on cassava flour which is growing in Malang and Trenggalek is mocaf cracker industry and mocaf sticks. The industry characteristics are: product-oriented, process grows on the basis of excess commodities that are not optimally used, have the capital, has the experience, and have confidence in the ability to take advantage of these commodities; business development is indicated by the growth of the asset; production process is easy and quick; simple technology; and the easy supply of resources. On the basis of the identification of 11 driver factors and 13 inhibiting factors, the development strategy are to optimize the utilization of local producers of cassava flour that involving the government, businesses, local communities, organizations and local institutions to develop the processed food industry based on cassava flour. Keywords: performance, processed food industry, cassava flour
Co-Authors Achmad L, Ari Huda Angraeni, Frida Dwi Ariq Dewi Maharani Basuki , Darmadji Darmadji Darmadji, Darmadji Deris Trian R Dimas Bastara Zahrosa Djoko Soejono Evi Nurifah Julitasari Habriantono, Bakhroini Herlina Herlina Iwan Nugroho J, Evi Nurifah Joko Soejono Junaidi, Fahmi Kartina Ulva Setiawan Kiyono, Kiyono Maharani, Ariq Dewi Moh. Hudi Setyobakti Negara, Purnawan D Niken Paramita Ningsih, Elik Murni Nintyas Novi Meilana Sari Nugroho, Muhammad Ilham Nurul Hak, Mohammad Alaika Purnawan Dwikora Negara Purnawan Dwikora Negara Rizki, Yuniar Fahreza Sahro, Hanifatus Seingu, Romario Lede Silvi Purnama Sari Silvy Novita A.P Soetriono Soetriono Soetriono Soetriono Soetrisno Soetrisno Sri Rahayu MYH Sudiyono Sudiyono Sudiyono Sudiyono Suwarta Suwarta Suwarta Suwarta Suwarta Suwarta Suwarta Suwarta Toto Suharjanto Uyun Erma Malika Yuni Agung Nugroho Yuniar, Hefifa Rhesa Zahrosa, Dimas Batara