Assessment Institute for Agricultural Technology AIAT

Malang, Indonesia

Assessment Institute for Agricultural Technology AIAT

Malang, Indonesia

Time filter

Source Type

Yuniarti,Assessment Institute for Agricultural Technology AIAT | Santoso P.,Assessment Institute for Agricultural Technology AIAT | Prahardini P.E.R.,Assessment Institute for Agricultural Technology AIAT
Acta Horticulturae | Year: 2013

The aim of this research was to identify characteristics of village-agroindustry associated with the production of banana chips ('Agung Semeru') in Lumajang regency as a basis for a government decision to develop a banana agribusiness in that location. Research was done in the center of banana production and in the centre of the banana chip industry in Lumajang from September-December 2007. Primary data were collected by interviewing the banana chip processors and the collecting traders. Four persons from each of the key respondent groups were chosen by random sampling. Secondary data were obtained from the Office of Dinas Pertanian and Dinas Koperasi & Usaha Kecil Menengah in the Lumajang regency. The collected data were then tabulated and analyzed descriptively. The results showed, that the village banana chip agroindustry in the Lumajang regency was on a small scale or home industry level, but that these industries provided high incomes and employment for women workers. The banana chip agroindustry in Lumajang regency had potential to be developed. The development of the banana chips agroindustry played an important role in supporting the development of a banana agribusiness in Lumajang because of the relationship between the need for supply of fresh bananas for chips from farmers. A good market for banana chips would support the development of the fresh banana agribusiness in the local area. Some factors that supported the banana chips agroindustry in Lumajang regency were 1) sufficient of raw materials and the continuity of supply, 2) the simple and inexpensive processing technology, 3) the relatively small investment need, and 4) the high support of the local government in developing a banana commodity program. To increase the competitive power of banana chips in the market and to satisfy customers tastes, quality improvement and advances in processing technologies should be developed continuously. Expanding the market could be done through initiation of new markets and through promotion. © 2013 ISHS.


Yuniarti,Assessment Institute for Agricultural Technology AIAT | Amirudin N.,University of Muhammadiyah Malang | Santoso P.,Assessment Institute for Agricultural Technology AIAT
Acta Horticulturae | Year: 2013

'Dodol' is a traditional food in Indonesia made from sticky rice flour (as the flour source), coconut milk (as the fat source) and coconut sugar (as the sugar source) in certain combinations, which are then mixed and cooked until they become thick and dull. Tutur district, in the Pasuruan Regency is the production center of both durian and cow's milk, which are very popular in the province. The use of this fruit and milk for making 'dodol' durian can increase their added value during the peak production season. A preliminary study in the laboratory to find the basic material and composition for preparing a recipe to produce ±250 g 'dodol' durian had been undertaken with the result being 400 g durian fruit flesh, 330 cc coconut milk (made from 300 g shredded coconut flesh extracted with 300 cc water), 200 g coconut sugar (diluted in 400 g boiling water), 100 g sticky rice flour and 12 g palm butter. To obtain good quality 'dodol' durian, a small addition of another kind of flour was needed to improve texture. Cow's milk could be used as fat source, substituting for the use of coconut milk. The aim of this research was to find the best formulation to prepare 'dodol' durian using 1) different kinds of fat source, and 2) different kinds of additional flour to produce 'dodol' durian that was preferred by consumers. The research used a randomized block design with fat source as factor 1 and additional flour as factor 2, replicated 3 times. Fat sources which used were a) coconut milk, b) fresh cow's milk and c) powdered cow's milk, while the additional flours used were a) sticky rice flour, b) rice flour and c) wheat flour. This research was done in Tutur district in the food laboratory of AIAT East Java in Malang, from June to December 2004. Observations were made of peroxide number, reducing sugar, fat, water content, texture, consumers' preference and storage life of the 'dodol' durian products which were produced. Result showed that the best combination for preparing 'dodol' durian was the use of fresh cow's milk and the addition of wheat flour. Thus, the best formulation for producing ±250 'dodol' durian was 400 g durian fruit flesh, 330 cc fresh cow's milk, 200 g coconut sugar (diluted in 200 cc boiling water), 100 g sticky rice flour, 12 g palm butter and 20 g wheat flour. © 2013 ISHS.

Loading Assessment Institute for Agricultural Technology AIAT collaborators
Loading Assessment Institute for Agricultural Technology AIAT collaborators