Modernisasi Pengolahan Eyek-Eyek (Cassava Cracker) untuk Meningkatkan Produktivitas Usaha Pengolahan Beras Siger (Tiwul Modifikasi)

Penulis

  • Beni Hidayat Jurusan Teknologi Pertanian, Politeknik Negeri Lampung
  • M. Muslihudin Jurusan Teknologi Pertanian, Politeknik Negeri Lampung
  • Syamsu Akmal Jurusan Teknologi Pertanian, Politeknik Negeri Lampung

DOI:

https://doi.org/10.25181/prosemnas.v2018i0.1186

Abstrak

Cassava cracker (eyek-eyek) is a traditional snack made from cassava which can be developed as an effort to diversify products from the Siger Rice (modified tiwul) business because of the similarity of raw materials and equipment. The study aims to modernize the processing of the cassava cracker (eyek-eyek) and examine the increase in the productivity of the siger rice business by the modernization of the cassava cracker (eyek-eyek) processing. The study was carried out in three stages, namely 1) modernization of cassava cracker (eyek-eyek) processing using mechanical/semi-mechanical equipment in the form of grated machines, press equipment, and forming equipment, 2) productivity improvement analysis of cassava cracker (eyek-eyek) 3) analysis of business productivity improvement of siger rice. The analysis results showed that modernization of the cassava cracker (eyek-eyek) processing would increase production capacity (100 kg to 200 kg), decrease production time (8 hours to 4 hours), increase product uniformity (80% to 100%) and increase the income of a group of women farmers per month (IDR 1,500,000 to IDR 3,000,000), and increase business profits per month (IDR 800,000 to IDR 1,600,000). The analysis results also show that modernization of the processing of eyek-eyek (cassava cracker) has increased the productivity of siger rice business as reflected in the increase in business income per month (IDR 4,000,000 to IDR 7,000,000), business profits per month (IDR 1,400,000 to IDR 3,000,000), and the number of workers involved (2 to 3 person). Keywords: cassava cracker, cassava, siger rice, modified tiwul

Unduhan

Data unduhan belum tersedia.

Referensi

Hidayat, B., Muslihudin, M., dan Akmal, S. 2017. Pengembangan Produk Brownies Beras Siger untuk

Meningkatkan Produktivitas Usaha Pengolahan Beras Siger (Tiwul Modifikasi) di Provinsi

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UP Politeknik Negeri Lampung.

Hidayat, B., Akmal, S., Surfiana & Suhada, B. 2016. Beras Siger (Tiwul/oyek yang Telah Dimodernisasi)

sebagai Pangan Fungsional dengan Kandungan Indeks Glikemik Rendah. Prosiding Seminar

Nasional Pangan Fungsional dalam Rangka Memperingati Hari Tempe Nasional (hlmn. 57-66). 28

Mei 2016. Lampung.

Surfiana, Hidayat, B., dan Akmal, S. 2014. Efektivitas Transfer Teknologi Pengolahan Beras Siger

Terhadap Peningkatan Produktivitas Usaha Beras Tiwul Tradisional. Jurnal Inovasi dan

Pembangunan ISSN: 2354-5704 Bappeda Provinsi Lampung, Vol 02(III): 32-45.

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2022-10-19

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