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All Journal Jurnal Penelitian Humaniora Jurnal Ilmu Manajemen JURNAL ECONOMIA Efisiensi : Kajian Ilmu Administrasi Jurnal Pendidikan Akuntansi Indonesia INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni AFEBI Management and Business Review Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Manajemen Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Agung Utama
Universitas Negeri Yogyakarta
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Journal : INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni

 1 
TEKNOLOGI PRESTO PADA PRODUK BERBASIS IKAN AIR TAWAR KAYA KALSIUM Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 20, No 2: Agustus 2016
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.944 KB) | DOI: 10.21831/ino.v20i2.12927

Abstract

The purpose of this activity is to (1) provide an alternative freshwaterfish post-harvest processing; (2) producing an acceptable using waste fish headsand bones; (3) provide an alternative to consumers in the form of productsmade from freshwater fish that are high in calcium, ready for consumption andhave long-term expired time; and (4) developing agri-based home Industry.These research subjects were Merapi Bangkit dan Sumber Makmur farmergroups in Teplok and Mudal, Argomulyo Village, Cangkringan, Yogyakarta.The method carried out was discussion on proper fish process, hygiene sanitation, food licensing, packaging, marketing strategies and product manufacturing. Competencies evaluation was conducted at the end of the program by producing some product. The evaluation characteristics items were: flavor, color, aroma, texture, innovation and the price per pack. The results show that the alternative fish processing using fish waste that have a long-term expired date can be implemented 
PENGEMBANGAN MOCAF (MODIFIED CASSAVA FLOUR) UNTUK PENINGKATAN DIVERSIFIKASI PANGAN DAN EKONOMI PASCA ERUPSI MERAPI Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 19, No 1: Februari 2015
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.347 KB) | DOI: 10.21831/ino.v19i1.5147

Abstract

This activities is carried out in order to: (1) provide an alternative topost-harvest cassava in farmer groups of Mekar Sari Lor, Karang Gawang,Jumoyo, Cangkringan, Magelang regency which able to produce food based onmocaf that can be accepted by consumers, (2) provide an alternative toconsumers in food based on mocaf that ready to use and have a long shelf life,and (3) home industry development opportunities in Karang Gawang in anattempt to economic recovery after eruption of Merapi The steps taken to achieve the goal of this activities is to provide atheory  characteristic of mushroom and way of processing, sanitation, hygieneand food sertification, packaging and selling price determination and long shelflife; practice make flour mocaf and products based on mocaf, namely egg roll,sempe,kembang goyang, and pangsit. Preference test for the products, the calculationofthesaleprice;acceptancetestingforproductsandpricesattheconsumerlevelanddeterminationofshelflifeasoneofthedatathatwillappearinthepackaging.Alternative processing of cassava into mocaf flour be implemented. Theyield of mocaf flour from cassava is 35% with a production cost of Rp 3300.00.The sale price with 40% mark-up is Rp 5000.00. Diversification processedproduct based on mocaf flour are egg roll, sempe, kembang goyang and pangsitwhich have a shelf life of 3 months. This products have opportunities to behome industry development because have a competitive price; mocaf flour Rp5,000.00/kg, egg roll Rp 6000.00/100 grams, pangsit Rp5000.00/200 grams,sempe Rp 5000.00/100 grams, and kembang goyang Rp 5000.00/100 grams
PENINGKATAN KUALITAS DAN KAPASITAS PRODUKSI CERIPING SINGKONG DAN PISANG MELALUI PENGGUNAAN ALAT PENGIRIS OTOMATIS Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 23, No 1 (2019)
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v1i1.23463

Abstract

Community empowerment aims to solve the problems faced by farmers groups Wulu Wetu and groups of women farmers Gotong Royong. The goals were, first, conducting education and training activities of the transfer of appropriate technology and entrepreneurship "(Entrepreneurship), namely education and training with diversified products of processed-based cassava and bananas; education and human resource management training; provide training in production management; Marketing management training; Entrepreneurial training. Second, perform the mentoring and coaching. The results of the implemented of community empowerment included a description associated with the selection of raw materials, material handling, processing, packaging, and marketing. The use of automatic slicer machine drive change production capacity, product characteristics and range of marketing after implemented the evaluation skills of community empowerment program for participants indicate that participants have understood the use of the automatic slicer equipment and processing cassava and banana into chips. The chances of developing the chips cassava and bananas are huge given area Pringombo is a producer of bananas and cassava, as well as supported by the vast potential market outside of Pringombo.
Co-Authors Andreas M Kuncoro Anis Okta Cahyaningrum Anita Mustikasari Arif Wibowo Arya Sony Muhammad Fuad Abdillah Mutiara Nugraheni Mutiara Nugraheni Mutiara Nugraheni Nurhadi Nurhadi Titin Hera Widi Handayani Tony Wijaya