Urban Agroindustry through Extension Utilization Based on Vegetable Plant

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Year:
2018
Type of Publication:
Article
Keywords:
Agroindustry, Vegetableplants, Urban, Yard
Authors:
Wardhani, Ratna Mustika; Wuryantoro,
Journal:
IJRAS
Volume:
5
Number:
6
Pages:
242-247
Month:
November
ISSN:
2348-3997
Abstract:
One solution to strengthening the economy of the community is the optimal utilization of the yard, the cultivation of vegetable crops is a good alternative to overcome the increasingly limited yards. The existence of agro-industry as a continuation of processing agricultural products until now there are still obstacles in terms of continuity of availability of raw materials. With more intensive yard management, it is hoped that it will guarantee the availability of existing agro-industrial raw materials, especially vegetable crops as supporting agro-industrial raw materials. The objectives of the study were (1) to identify the potential of home garden utilization for vegetable crops as agroindustry raw materials, (2) to analyze the priority of vegetable crops as agroindustry raw materials, (3) to analyze the added value of vegetable crops. Data were analyzed by descriptive methods carried out in several regions that empower vegetable crops as a provider of agro-industrial raw materials, while data analysis methods use exponential comparison methods (MPE) and value-added analysis methods. The results obtained from the study are (1) Identification of the types of vegetable crops that are planted in supporting gardens as agroindustry raw materials 7 types of vegetable plants that can be used as raw materials for agroindustry namely Tomato, Chilli, Spinach, Celery, Kale, Carrots, Cucumbers (2). After the MPE test, each research area has excellent priority on the types of vegetables as different raw materials (3)). Vegetable plants that are processed into processed products can find out the highest value-added ratio is processed into Sledri Chips by 80.24%, Kangkung Chips by 78.35%, Spinach Chips by 77.37%, Tomato Sauce by 42.40% and Chilli Sauce is 29.01%
Full text: IJRAS_733_FINAL.pdf

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