One product from the sugar cane is brown sugar cane. ‘UKM Bumi Asih’ is one of the producer of the sugar cane in Bondowoso Regency. Brown sugar cane has potential prospect to developed because it can be used to any purposed (for household needs and beverage industries). This study was aimed to identify the internal and external factors that affected business development of brown sugar cane. The study were used the methods of internal factor evaluation (IFE) and eksternal factor evaluation (EFE). Internal factor analysis was performed to identify the company's internal strengths that can be used and anticipated weaknesses. External factor analysis was conducted to identify opportunities that can be exploited and threats that can be avoided. The scores output from matrix IFE and EFE were all categorized with total score 2.812 for internal factors and 3.0315 for external factor. Both scores were above 2.5 which meas that the internal position was strong enough. So its has the ability above the average to take advantage of the power and opportunities to anticipated the internal weakness and the threats.
Keywords: brown sugar cane, eksternal factor, internal factor
Brownies are kind of cake that contain flour, fat, sugar, and egg. Generally, brownies are characterized with brown colour and do not need leavening agent. The objective of this study was to analyse chemical content of steamed pumpkin brownies premix flour with various formulation. Pumpkin flour was manufactured by using food dehydrator machine. Pumpkin flour manufacturing condition were immerse in metabisulfite solution for 23,05 minutes and dried for 11, 4 hours at 85°C. The pumpkin flour substitution level were 0%, 20%, 40%, 60%, 80% and 100%, by wheat flour portion. The result showed that pumpkin flour substitution on the steamed pumpkin brownies premix flour formulation had significantly effect on its chemical characteristic. The result showed that steamed pumpkin brownies premix flour had 6.47% - 7.26% moisture content, 3.06% - 6.02% ash, 4.78% - 8.4% fat, 5.95% 8.78% protein, and 72.54% - 78.49% of carbohydrate.
Tegalrejo village is one of distric that produced yellow pumpkin largest in Banyuwangi. Most of people in Tegalrejo village were yellow pumpkin farmers who produced seed of yellow pumpkin for sale. Selling seeds of yellow pumpkin has been coorporate contract system with PT. Panah Merah Jember. Needed seeds was provided by PT. Panah Merah Jember while the land, production equipments and worker was provided by farmers. Waste production of seeds yellow pumpkin was fresh flesh of yellow pumpkin fruit. As long as, it just discarded by farmers if the harvest time yellow pumpkin. Even, it can be used feed to cows, goats and chicken. Methods: Community Partnership Program is implemented by the team of State Polytechnic of Jember aims to increase the economic value of pumpkin by producing various processed yellow pumpkin eggroll, Bolu steamed, roti tawar, foodbar, cookies and jelly drink drinks. The types of training provided is to provide training for production step of various processed pumpkin, packaging training yellow pumpkin products, marketing strategy training, mentoring and monitoring and evluation of PKM.Results: Participants consisted of wife’s of farmers and they are 20 persons. The results of this activity was they can made variant product from yellow pumpkin fruit for example steamed cake, eggroll, cookies, food bar, bread and jelly drink. After they made the various product pumpkin, they can sale in e-commere like shopee, so they get extra income. Monitoring carried out by visiting some of the participants in the pengabmas. The process of mentoring and monitoring has resulted in a PIRT filing document and PIRT result is PIRT number 206-3510021110-23.Conclusion: Increased knowledge of participans to produced variant product from yellow pumpkin. The product of yellow pumpkin can sale in e-commere and they get extra income. Keywords : yellow pumpkin fruit, variant product of yellow pumpkin, e-commere, extra income
Pumpkin is one of an agricultural commodity which is rich in nutrients. Pumpkin also has high vitamin and mineral contents including betacarotene, vitamin C and vitamin B1. Pumpkin flour is suitable to be added into food products in order to increase the nutrient contents. The study aimed to know the effect of pumpkin flour substitution on the chemical characteristic of steamed brownies. The pumpkin flour substitution were 0%,20%,40%,60%, 80%, and 100% based on wheat flour weight. The result showed that the pumpkin flour substitution significantly increased the moisture contents, ash contents, and carbohydrate contents of steamed brownies. The highest fat content, protein content, and carbohydrate content showed in those of 20% pumpkin flour substitusion. It contained 29,43% of fat content, 8,65% of protein content, and 8,65% of carbohydrate content, respectively.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.