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An Information and Marketing System for Agrocomplex Sector Based on Reliable Digital Technology as a Supporting Capacity for Food Security in a Force Majeure Event Endang Sulistiyaningsih; Valentina Dwi Suci Handayani; Widiastuti Setyaningsih; Wahdan Fitriya; Arif Wahyu Widada; Candra Aryudiawan; Taufan Alam; Imas Masithoh Devangsari
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 7, No 3 (2021): September
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1060.106 KB) | DOI: 10.22146/jpkm.62608

Abstract

The pandemic situation experienced by the world are currently threatening food security in various regions including Indonesia. In these regions, the flow of traffic in the agricultural and fisheries sectors, from the means of production to the distribution of the harvest, is choked up due to social restrictions in various parts of the region. As a strategic step to reduce the impact on the agricultural sector, it is necessary to accelerate information to support the stability of production and also to distribute production results. Digital media in agriculture are needed to provide education with a variety of contents, such as technical production, marketing, and agricultural finance information. The Faculty of Agriculture of Universitas Gadjah Mada (UGM) has supported digital information dissemination through the Desa Apps application. Desa Apps aims to be an application platform that provides agricultural extension and develops digital farmer communities. The information that has been carried out by Desa Apps so far includes agrocomplex sector (agriculture, animal husbandry and fisheries) problems related to cultivation methods and obstacles faced in the land such as attack by plant pest and disease. As a digital media, the Desa Apps has educated farmer and aquaculturists. Optimization needs to be done to improve the performance of Desa Apps as a digital media, one of which is the marketing system that this application actually has. This study evaluates whether farmers and aquaculturists under the auspices of the Faculty of Agriculture are interested in being able to get education and at the same time be able to market their product directly to consumers with one application, the Desa Apps. The findings of the study showed that the pandemic period greatly affected the incomes of the assisted target community, and they required media that can help market their product. The decline in turnover due to pandemic conditions reached 70% with an average decrease of 39.2%. The method of selling products has changed from conventional to online sales by 20% of the total respondents. Changes in sales methods occurred due to distribution limitations due to regional and activity restrictions during the pandemic. Therefore, it is necessary to optimize the Desa Apps application as a digital media to support food security.
The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product Wahdan Fitriya; Khusnul Alfionita
Jurnal Perikanan Universitas Gadjah Mada Vol 20, No 2 (2018)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1244.477 KB) | DOI: 10.22146/jfs.35546

Abstract

The purpose of this research was to know the effectiveness and the description of aroma of cookies, flakes, and dried noodles fortified with biomass of Spirulina platensis microalgae and cinnamon powder. Fortification was done to increase the nutritional value while the addition of cinnamon powder was done as an aroma masking ingredient to reduce off-flavor of the product. The observations included hedonic test using 60 panelists to find out the best concentration of cinnamon powder additions favored by panelists, followed by quantitative descriptive analysis (QDA) using trained panelists to know the aroma description of the product. The cinnamon powder added to each product was 2.5; 5; 7.5; and 10%. The results showed the concentration of cinnamon for cookies, flakes, and spirulina drieds noodles were 10; 2.5; and 2.5 %, respectively. The selected product was then tested by QDA and generated respectively 13; 12; and 10 perceptions of aroma, while dominant perceptions emerging were cinnamon-like, sunflower seed-like, sand ginger-like, and caramel-like.