The background of the author doing this research is based on the problems that are often found in fruit agricultural products which generally do not last long and have properties that are easily damaged if stored in fresh form, one of which is bananas. Bananas are the most consumed fruit by households. To extend the shelf life of bananas so as to add economic value, bananas can be processed into snack products, namely banana chips. Banana chips are one of the processed bananas that are thinly sliced and then fried. This research was conducted at CV. Sahabat Pangan Klayatan, Bandungrejosari Village, Sukun District, Malang City as one of the home industries that produces banana chips. This study aims to determine the strengths, weaknesses, opportunities, threats and choose one of four strategies, namely thestrategy Aggressive SO (Strengths, Opportunities), ST Diversification strategy (Strengths, Threats), WO Turnaround strategy (Weaknesses, Opportunities), and Defensive strategies. WT (Weaknesses, Threats) to formulate marketing strategies on CV. Sahabat Pangan through SWOT analysis (Strengths, Weaknesses, Opportunities and Threats). The research method uses descriptive data collection techniques through observation, interviews, literature studies and the internet. The data analysis technique used is a qualitative descriptive analysis technique. The results of the calculation of the score on the SWOT analysis diagram are known to be the position of IFAS X (Strengths- Weaknesses) and EFAS Y (Opportunities-Threats), then it is known that the X coordinate point of 0.55 is the IFAS coordinate point and the Y coordinate point of -0.47 is the EFAS coordinate point. Then it is known that the alternative strategy used is thestrategy diversification ST (Strengths, Threats) by utilizing strengths to minimize existing threats. then there is the addition of strategic priorities, namely thestrategy diversification concentric. Thestrategy diversification concentricaims to prioritize what are the main strengths and threats of CV. Sahabat Pangan

PENGARUH JENIS RAGI DAN LAMA FERMENTASI TERHADAP KUALITAS MOSPOF (Modified Sweet Potato Flour)
PENGARUH JENIS RAGI DAN LAMA FERMENTASI TERHADAP KUALITAS MOSPOF (Modified Sweet Potato Flour)
 

Cassava is one of the local food that is widely used by the community as a food substitute for rice, wheat and corn. One of the processed foods made from raw cassava is Cassava Chips. The purpose of cassava processing activities to be chips is to increase the sale value, increase public interest to consume cassava processed products and earn high income. The purpose of this research is to know the value added of cassava processing business into cassava chips and to know the feasibility of cassava chips business. This research was conducted on the business of cassava chips "Cap Sinar Jago" in Talok Village, Turen Subdistrict, Malang Regency. Respondents in this study are business owners and employees of production and marketing. The analysis used to analyze value added by using Hayami method and business feasibility using B/C Ratio, NPV and IRR analysis.

PENGARUH PERLAKUAN SPRAY DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki)
PENGARUH PERLAKUAN SPRAY DRYING TERHADAP EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas Var.Ayamurasaki)
 

Tempeh is a traditional Indonesian food made from fermented soybeans with the fungus Rhizopus Oligosporus and has a distinctive aroma. Tempeh contains many nutrients that are beneficial to health because the nutriens are more easily digested, absorbed, and utilized by the body. An important principle in preparing good tempeh is soaking and boiling it. Soaking is used to achive a suitable pH (acidity) for mold growth, namely 3.5-5.2. and boiling is used to soften soybean seeds and inactivate microbes that grow during soaking. The purpose of this study was to see the effect, interaction between soaking time and processing method on the chemical, microbiological and organoleptic properties of tempeh. This study used a Completely Randomized Design (CRD) factorial two factors. Factor I soaking time (12 hours, 18 hours, and 24 hours). Factor II is the tempeh processing method (one time boiling method and the two-time boiling method). Statistical Analysis using Analysis of Variance (ANOVA) with IBM SPSS version 20 and later Duncan Multiple Range Test (DMRT). Organoleptic test using Ranking Test. Soaking duration and processing method had a significant effect on the observed parameters of water content, protein, antioxidants, color and had no significant effect on the parameters of Total Plate Count (TPC) of mold, as well as texture and odor organoleptic tests. Best on the Indonesian National Standart for 12 hour soaking and one time processing/boiling method, the resulting tempeh contains 57,10% water content, 47,25% protein, 0,39% antioxidants, Total Plate Count (TPC) mold 258 CFU/g x 10-1 and organoleptic texture (compact when sliced), color (white evenly all over the surface), and smell/aroma (typical tempeh odor)

Taro (Xanthosoma sagittifolium) is a food crop from tubers that is widely cultivated in Indonesia. Starch is a food ingredient that has a function in the food processing industry which functions as a determinant of product characteristics. Starch consists of two components that can be divided into two, namely amylose and amylopectin. Real starch or natural starch (without modification process) has limitations in food processing because it has viscosity, is less clear, and produces unwanted gels. In general, modified starch is used because it has functional properties that are not possessed by natural starch, such as viscous power, emulsion power and absorption power. The fermentation process in the processing of foodstuffs is by using microorganisms in a controlled manner to produce food ingredients by producing acids and alcohol to produce food products with good quality and value. This study used a 2x3 Factorial Design in a Complete Randomized Design (RAL) consisting of 2 factors, namely factor I type yeast consisting of 2 levels ( baker's yeast and yeast tape) and factor II fermentation time consisting of 3 levels ( 12 hours, 24 hours and 48 hours), each treatment was repeated 3 times. The results of the white degree show there is a markedly different influence on the influence of the interaction between the influence of fermentation time and yeast type. On viscosity there is no noticeable different influence on the modified starch characteristics of taro. On amylose levels there is also no real different influence, but on the influence of fermentation time there is a real different influence. On solubility there is no real different influence on the characteristics of taro starch, whereas in swelling power there is also no real different influence but there is a real influence on the type of yeast

FEASIBITITAS EKONOMI PADA USAHA KERIPIK PISANG INDUSTRI RUMAH TANGGA CV. SAHABAT PANGAN
FEASIBITITAS EKONOMI PADA USAHA KERIPIK PISANG INDUSTRI RUMAH TANGGA CV. SAHABAT PANGAN
FEASIBITITAS EKONOMI PADA USAHA KERIPIK PISANG INDUSTRI RUMAH TANGGA CV. SAHABAT PANGAN
 

One of the benefits of using a farmer card is to access subsidized fertilizers. Farmer cards are those programmed by the government and can function to ease all farmers' affairs in making loans, transactions, savings and regarding the acquisition of subsidized fertilizers. This research was motivated by problems in the farmer card program which according to the community was less useful for them, especially in terms of accessing fertilizer. The farmer card is expected to be able to overcome the problem of fertilizer distribution that is not on target and is expected to be able to provide welfare for every farmer owned by farmers with the fertilizer obtained, so that the farm that is run produces satisfactory production for the farmers themselves. The results showed that, on average, the number of farmers who did not understand the farmer card was 60%, while those who understood the farmer card were 37%. This is due to the lack of socialization from related agencies, causing a lack of understanding of farmers towards the farmer card program, especially given the fact there are some farmers who have not studied at all. This farmer card has also not been benefited by farmers, so farmers have difficulty getting subsidized fertilizer and have to spend expensive costs to obtain fertilizer.
 

The  purpose  of  this  study  was  to  find  out  what  factors  influenced  the production of banana ledre and what were the most dominant factors affecting ledre production  at  UD.  Dua  Putri Dewi, Malang  City.  Independent  variables,  namely raw material costs, outpouring of labor,  total wages and the dependent variable is the amount of ledre banana production. The analysis used in this study uses multiple regression  analysis  because  to  determine  the  effect  of  each  variable  production factor. The research variables are raw material costs, labor outlays, and total wages. To find out the effect of each factor of production variables, F test and t test (0,05) were conducted and to find out which dominant production factors were influential, a coefficient  regression test was carried out.
The  results  of  analysis  F  test  calculated  =  6.896  >  Ft abel   =  2.87  or significantly Fhit ung  = 0.001 < 0.05, meaning H0  is rejected and H1  is accepted. This shows together there is a significant influence of production factors on the amount of ledre banana production in UD. Dua Putri Dewi, Malang City. The results of the t-test analysis of the factors of production of raw material costs thit ung = 2.925 > tt abel = 0.68223, outpouring of labor thit ung = 3.142 > tt abel  = 0.68223, and the number of wages  thit ung  = 0.161 > tt abel  = 0.68223. The factors of production of raw material costs and outpouring of labor have a significant effect on ledre production at a 95% confidence  level.  The  factor  of  production  of  wage  amount  does  not  have  a significant effect  on  the amount  of ledre production  at  the 95%  confidence  level because of the sig value. production factor greater than 0.05.

Based on the regression analysis, the R square value is 0.925, which means the amount of corn production as much as 92,5% is influenced by the variables studied and the remaining 7,5% is influenced by other variables. For the F , the calculated F value is 45,617 which is greater than the F table 2,42. This shows that all independent variables are the number of seeds (X1), ZA fertilizer (X2), urea fertilizer (X3), NPK fertilizer (X4), pesticides (X5), outpouring of work (X6), and total costs (X7). For the t test, the production factor that has a significant effect is the number of seeds (X1) and the amount of NPK fertilizer (X4) because t count of each of these variables is greater than t table. In addition, other production factors have no significant effect because t count is smaller than t table.