Terip Karo-Karo
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan

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Diversifikasi produk melalui pemanfaatan tepung umbi-umbian lokal sebagai pengganti terigu pada UKM bakery di Kota Binjai Julianti, Elisa; Ridwansyah, Ridwansyah; Karo-Karo, Terip; Halimatuddahliana, Halimatuddahliana
Riau Journal of Empowerment Vol 1 No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.463 KB) | DOI: 10.31258/raje.1.2.10

Abstract

Industri bakery merupakan salah satu industri pangan yang terus mengalami peningkatan seiring dengan meningkatnya pendapatan serta terjadinya perubahan gaya hidup masyarakat. Peningkatan jumlah usaha bakery berdampak pada semakin tingginya kebutuhan akan terigu sehingga dapat mengancam ketahanan pangan nasional. Faidah Catering Service serta Baraqah Q Snack, Cake dan Cookies merupakan Mitra UKM yang bergerak di bidang pengolahan produk bakery di Kota Binjai. Berdasarkan analisis situasi yang menjadi permasalahan kedua UKM ini adalah rendahnya kapasitas produksi dan persaingan dalam pemasaran produk. Penggunaan bahan baku terigu dalam pengolahan produk menjadikan produk yang dihasilkan sama dengan produk bakery oleh UKM lain. Penggunaan fasilitas produksi yang sederhana menyebabkan kapasitas produksi rendah. Metode penyelesaian masalah yang diusulkan kepada Mitra UKM adalah diversifikasi produk penggunaan bahan baku tepung umbi-umbian local, berupa tepung ubi kayu dan ubi jalar. Peningkatan kapasitas produksi dilakukan dengan pelatihan penggunaan peralatan produksi berupa mixer adonan dan oven pemanggang kapasitas besar. Hasilnya diversifikasi produk cake dan cookies menggunakan bahan baku tepung non terigu bisa diterima oleh konsumen dan meningkatkan pemasaran.
The Diversification of Local Tuber Products for The Result of Gluten-Free Bakery Products Julianti, Elisa; Ridwansyah, Ridwansyah; Yusraini, Era; Karo-Karo, Terip
Journal of Saintech Transfer Vol 1 No 1 (2018): Journal of Saintech Transfer
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.046 KB) | DOI: 10.32734/jst.v1i1.248

Abstract

Bakery products such as bread, cake and cookies that currently exist in the market are generally made of wheat flour. Some individuals would suffer from allergy in consuming the consumption products that contain gluten which is found in wheat flour.The purpose of this activity is to produce bakery products such as bread, cake and cookies that are gluten free by using local tuber ingredients, i.e. cassava and sweet potatoes. The activity was started with processing cassavas, sweet potatotes, orange sweet potatoes to be powder which then was processed to be various types of bakery products. The variants of products that are marketed are as many as 31 types, consisting of 28 types of bakery products such as cakes and cookies, and 3 types of wet cake products. The types of bakery products that were sold was brownies, muffin, sponge cake, cookies and snacks with various variants such as steamed, baked, flavors addition of coffee, chocolate and mocha.  The bakery products are gluten-free so that they are safe to be consumed by people who are allergic to gluten. The wet cake products that were marketed were risoles, pastels and doughnuts. However, this type of cake is still wheat flour substitute product as much as 20%. This activity may support the national food security program.