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All Journal Prosiding Seminar Biologi Jurnal Aplikasi Teknologi Pangan Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) 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 : Jurnal Kewirausahaan dan Bisnis

 1 
IbM TAHU BAKSO "ASUH" DI KECAMATAN BOYOLALI KABUPATEN BOYOLALI Edhi Nurhartadi; R. Baskara Anandito; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20834

Abstract

Tofu meatballs is a snack that is made from tofu as the mayoringredients with meat dough stuffing through the process of steaming andfrying. Tofu meatballs become one of food innovation from tofu which servedelicious taste. EQ company in Karanggeneng Village, Boyolali District has aproduction capacity of 700-800 tofu meatballs on Monday-Saturday and 400tofu meatballs on holiday. The problems faced by the home-processing inhome industry know meatballs are among others related to the quality of tofumeatballs that have not met the expectations of buyers. Another obstaclefaced is the stagnant business conditions due to the lack of productdiversification, the equipment used is still limited and simple, the productioncapacity is minimal, the packing of tofu meatballs produced is also lessattractive. Program implemented (1) Introduction of production processknow meatballs technology that meets quality management of processedfoods ASUH (safe, healthy, whole and halal); (2) Introduction of appropriatetechnology for the processing of tofu meatballs in the form of refrigeratormachinery and other means of production improvement; (3) Introduction oftechnological variations of packaging materials such as hand sealer machine;(4) Management of Food Industry License (PIRT); (5) Simple marketing andbookkeeping training. This has been set forth in the letter of cooperationagreement. The results of dedication activities that have been done by thededication team are coordinating with partners about problem solving effort,training on how to make meatball tofu with quality management concept"ASUH" that is safe, healthy, whole and halal.Keywords: ASUH, quality, tofu meatballs, production process, management.
PENINGKATAN USAHA ANEKA OLAHAN UBI DI DESA KENTENG PUNTUKREJO, KECAMATAN NGARGOYOSO, KABUPATEN KARANGANYAR Asri Nursiwi; Rohula Utami; Edhi Nurhartadi
Jurnal Kewirausahaan dan Bisnis Vol 21, No 11 (2017): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v21i11.20832

Abstract

Kenteng Village Puntukrejo is one of the industrial centers ofprocessed sweet potato in Karanganyar Regency. Processed purple sweetpotato products produced include bakpia, wingko, and ice cream.Generally, the problems that occur in the sweet potatoes processing arethe equipment used is not in accordance with the standards for the foodindustry, the limited amount of equipment, hygiene and sanitation duringprocessing is not considered so as to bring the risk of contamination to theend product, as well as stagnant business conditions because the absenceof product diversification and limited marketing area. To solve theproblem through this program of dedication will be done (1) Introductionof appropriate technology for the processing of sweet potato; (2) Trainingof food industry management; (3) Introduction of processing technologyfor 'cassava leaf chips' as an effort to diversify products; (4) IT-basedmarketing training; (5) as well as facilitation of testing of nutrient contenton the end product. Through this dedication activity has been doneIntroduction of processing technology for 'cassava leaf chips' as the effortof product diversification. To improve product quality and productioncapacity has been given the equipment in the form of oven, large capacitymixer, wingko molding, freezer, analytical scales, stainless steel basin, andstainless steel table. Food industry management training in the form ofGood Manufacturing Practices (GMP) training has been given to ensurequality and safe the products. It also provides IT-based marketing trainingto improve product marketing. The results of laboratory analysis, purplesweet potato bakpia has water content 33.29%, mineral content 1.51%, fatcontent 11.91%, protein content 9.34%, carbohydrate content 43.95%, andantioxidant activity 6.20%. Purple sweet potato wingko has water content34.47%, mineral content 1.32%, fat content 11.70%, protein content 3.06%,and carbohydrate content 49.45%. While the cassava leaf chips has watercontent 5.39%, mineral content 5.23%, fat content 32.66%, protein content8.59%, and carbohydrate content 48.13%.Keywords: sweet potato, bakpia sweet potato, wingko sweet potato,cassava leaf chips, Ngargoyoso
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 Rohula Utami Rysda Aina Laily Siswanti Siswanti Sri Handajani Suci Rahmawati