This study aimed to find out the effect of adding local taro flour at different levels on the chemical and organoleptik properties of buffalo meatballs. This study used a Completely Randomized Design with 5 treatments and 4 replications for each treatment i.e. P0 (100% tapioca flour), P1 (87,5% tapioca flour and 12,5% taro flour), P2 (75% tapioca flour and 25% taro flour), P3 (62,5% tapioca flour and 37,5% taro flour), and P4 (50% tapioca flour and 50% taro flour). Chemical properties of buffalo meatballs were analyzed with variance analysis and further results were evaluated by Tukey Test. Organoleptic properties of buffalo meatballs were analyzed non parametrically by Friedman Test. The difference percentage of taro flour showed a significant different on dry matter and protein content of buffalo meatballs (P<0.05). However, it showed a non significant difference on fat content of buffalo meatballs (P>0.05). The difference percentage of taro flour also showed a non significant difference on organoleptic properties of buffalo meatballs (P>0.05). The best of dry matter, protein, and fat content were obtained in P0 and P2 at 30.51%; 9.08%; and 1.13%, respectively. Color, taste, and flavor of meatballs were preferred by panelists in P0. Texture and elasticity of meatballs were preferred by panelists in P1.
Improved quality and creativity of workers, as reflected by the average level of education which is getting better, has a positive impact on work productivity. Likewise, efforts to improve skills and workforce training accompanied by the application of appropriate technology have an impact on increasing work productivity. Every business or business wants to get business success that utilizes local potential, namely local wisdom in the area, a business is said to be successful if it earns profit, even though profit is not the only aspect that is assessed from the success of a business, but the reason profit is an important factor is because profit is the goal of people who do business. If there is a decrease or instability in profits, the business will find it difficult to operate its business activities and maintain its business resilience. The purpose of this study was to analyze and describe Production Creativity on the Success of Small and Medium Enterprises (UKM) of Klanting in Tahai Baru Village, Maliku District, Pulang Pisau Regency. This type of research is qualitative research. This study involved 4 (four) informants. The results of the study show that production creativity influences business success. Overall there was an increase in sales and turnover. The new production creativity is more advanced than the old creativity. Creative ideas often arise when entrepreneurs see something old and think something new and different. Therefore creativity is creating something from nothing.
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