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All Journal Integrated and Sustainable Agriculture Forum Cendekia: Jurnal Ilmiah Multidisipliner
Yunianti
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice

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Strategic Pathways for Developing Cassava-Based Agroindustry within Local Agrifood Systems Yunianti; Nurhapsa; Suherman
Integrated and Sustainable Agriculture Vol 1 No 4 (2025): Integrated and Sustainable Agriculture
Publisher : Edupedia Publisher

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Abstract

Cassava-based agroindustry plays a strategic role in strengthening local agrifood systems by connecting agricultural production, food processing, and local markets. However, many small-scale cassava processing enterprises operate under structural constraints that limit their contribution to sustainable agrifood system development. This study examines strategic pathways for developing cassava-based agroindustry by analyzing internal and external factors that shape enterprise performance within a local agrifood system. A qualitative–quantitative approach using SWOT analysis was applied, drawing on field observations, interviews with agroindustry actors, and secondary data. The results show that stable access to local cassava, processing experience, and product acceptance constitute key internal strengths; limited production capacity, simple technology, and narrow market reach remain major constraints. Externally, increasing demand for local food products and institutional support create development opportunities, whereas competition and market volatility pose persistent challenges. The resulting strategic pathways emphasize value upgrading, gradual innovation, enterprise resilience, and operational stability. Overall, the findings indicate that context-sensitive and system-oriented strategies are essential for enhancing the sustainability of cassava-based agroindustry and reinforcing the integration and resilience of local agrifood systems.
Minuman Serbuk Instan Sari Buah Semangka (Citrullus Lanatus) Dengan Penambahan Krimer Yunianti; Abriana, Andi; Fatmawati; Laga, Suriana; Azis, Rosdiani
Forum Cendekia: Jurnal Ilmiah Multidisipliner Vol 2 No 2 (2025)
Publisher : DPW FORSILADI SULSEL

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Buah semangka memiliki banyak manfaat, seperti zat antioksidan yang baik bagi kulit, dapat merangsang hormon dalam otak untuk mengatasi kecemasan, meningkatkan kekebalan tubuh serta dapat melawan infeksi. Buah semangka memiliki kadar air yang tinggi sehingga tidak dapat bertahan lama olehnya itu perlu pengolahan sari buah semangka dibuat menjadi minuman serbuk instan agar memiliki daya simpan lebih lama. Tujuan penelitian ini untuk mengetahui pengaruh penambahan krimer terhadap kadar air, kadar gula, dan uji organoleptik yang dihasilkan dari minuman serbuk instan sari buah semangka. Perlakuan penelitian ini yaitu penambahan krimer dengan konsentrasi (5%, 10%, 15%, dan 20%). Analisis data menggunakan Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan tiga kali ulangan, kemudian dianalisis uji Anova dan uji Beda Nyata Terkecil. Hasil perlakuan terbaik yaitu penambahan krimer 20% ditinjau dari aroma (khas semangka dengan susu dari krimer) 4,19 (sangat suka) dan penambahan krimer 15% ditinjau dari citarasa (manis) 4,24 (suka). Kandungan kadar air minuman serbuk instan sari buah semangka yaitu berkisar 4,82%-5,4% belum memenuhi syarat menurut SNI 01-4320-2004 minuman serbuk karena melebihi 5%. Sedangkan kadar gula pada minuman serbuk instan sari buah semangka telah memenuhi syarat SNI 01-4320-2004 minuman serbuk yaitu 41%-43% karena tidak melebihi 60%.
Co-Authors Andi Abriana, Andi Fatmawati Fatmawati Nurhapsa Rosdiani, Azis Suherman Suriana Laga