Open AccessThe quality and quantity improvement efforts for Geblek Kulonprogo as a millennial healthy snack
Author(s) -
Ratnaningsih Ratnaningsih,
Mutiasari Kurnia Devi,
Daru Sugati
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1446/1/012069
Subject(s) - cooker , food science , business , mathematics , engineering , chemistry , mechanical engineering
Geblek is a traditional food made from wet cassava starch that has become an icon of Kulonprogo District, Special Region of Yogyakarta. The characteristics of geblek are white, number eight shapes, savory taste, and chewy texture. Some problems of Small and Medium Enterprises (SME), Patimurni Andani as the producer of geblek, are the cooking equipment for geblek dough, label and packaging that do not accordance with the goverment regulation. The objective of this community service is to improve the quality and quantity of geblek production as a milenial healthy snack. The method of this study consisted of the design and manufacture of the geblek dough cooker, the nutritional composition analysis, and the improvement of label and packaging. The results of this community service showed that the specifications for the geblek dough cooker were 75 cm in height and 45 cm in diameter, the material was from stainless steel 304, the maximum pressure was 5 kg/cm 2 , the maximum temperature was 145°C, the tank volume was 190 liters, the capacity was 150 kg, and the gas consumption was 0.8 kg/hour. These results suggested that the quality and quantity improvement of geblek could be implemented in SME to produce it as healthy snacks.