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All Journal BASKARA: Journal of Business and Entrepreneurship
Diana Demiyah Binti Mohd Hamdan
Universiti Malaysia Sabah
Economics, Econometrics & Finance Social Sciences Other

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Local Knowledge as the Basis of Innovation in Managing Agricultural Products Jurry Foo; Muhammad Yasar; Mansoor Abdul Hamid; Diana Demiyah Binti Mohd Hamdan; Harifah Mohd Noor; Jalihah Md. Shah; Kee Sabariah Kee Yusof; Intan Soliha Ibrahim; Marja Azlima Omar; Pauline Yong; Colonius Atang; Hanif Abdurahman Siswanto
BASKARA : Journal of Business and Entrepreneurship Vol 5, No 2 (2023): BASKARA: Journal of Business and Entrepreneurship
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54268/baskara.5.2.232-244

Abstract

The management of agricultural resources is an important agenda especially during the period of COVID-19 pandemic, which has increased food waste from agricultural products and the loss of sources of income among communities involved in agricultural activities. However, food waste remains as an urgent matter even in post-COVID-19 pandemic. This article aims to discuss about how local knowledge is used to deal with the agriculture waste. Vegetables dumping issues causing waste and affecting the income of farmers and vegetable sellers. Therefore, innovations in processing vegetables into processed food was implemented to optimize agribussines values. In achieving this goal, the steps to be taken are to empower the existing knowledge so called ‘local knowledge’. The information in producing this article was gathered through observation of community who participate voluntarily and interviews with Department of Agriculture, Federal Agricultural Marketing Authority (FAMA) and The Ministry of Agriculture and Food Industries and abbreviated (MAFI). The results of the study found that the main methods of food processing method by the community are preserving, drying, smoking or curing and frying. Hence this these methods were used to process cabbage (Brassica oleracea) into several products namely (1) cabbage floss, (2) salted cabbage, (4) cabbage bosou and (4) cabbage kimchi.
Co-Authors Colonius Atang Hanif Abdurahman Siswanto Harifah Mohd Noor Intan Soliha Ibrahim Jalihah Md. Shah Jurry Foo Kee Sabariah Kee Yusof Mansoor Abdul Hamid Marja Azlima Omar Muhammad Yasar Pauline Yong