Variety and Characteristic of Processed Food Industry Based on Cassava

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• 作者：Rita Hanafie ; ^{ritahanafiesrdm@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Suwarta ; Alfiana
• 关键词：variety of processed food ; processed food industry characteristics ; cassava
• 刊名：Agriculture and Agricultural Science Procedia
• 出版年：2016
• 出版时间：2016
• 年：2016
• 卷：9
• 期：Complete
• 页码：258-263
• 全文大小：39 K

文摘

Dependence of most Indonesian people on rice as their staple food would be very detrimental when the government is unable to meet its needs. Therefore, there must be food substitutes that come from local commodities, which are cheap and easily available, namely cassava. The problems is, that local food substitutes of rice constrained by the relatively more complex processing. This study aims to identify the variety of processed food and processed food industry characteristics based on cassava. The location determined by purposive research was Trenggalek, Tulungagung and Malang Regency, which was the center casava production. The research sample was determined by snowball sampling method. The data analysis used descriptive analysis. The study showed that the variety of processed food based on cassava that were found in the area of research is jemblem, sawut, lupis, tiwul, gatot and lemet. This processed food industry had the characteristics: the amount of labor done by 1-3 people and comes from a family of his own; using very simple technology; the resources are relatively few, 1-5 kg once the production process; capital comes from their own money as the amount was relatively small; local area marketing; and product oriented based businness.