Open AccessThe Role of Technopreneurship on Development of Noodles and Testless Bread Products From Cassava (Manihot Esculenta)
Author(s) -
Jokebet Saludung,
A. Pramezwary
Publication year - 2021
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 - 10.1088/1742-6596/1752/1/012055
Subject(s) - organoleptic , manihot esculenta , quality (philosophy) , aroma , product (mathematics) , product testing , business , field research , checklist , production (economics) , new product development , marketing , agricultural science , microbiology and biotechnology , food science , mathematics , economics , biology , social science , horticulture , sociology , paleontology , philosophy , geometry , epistemology , macroeconomics
This research is research and development on the form of experiments in the laboratory and aims to develop cassava products into noodles and testless bread with a touch of technology (technopreneurship). So far, cassava in Makassar is very abundant although not seasoned and the price is very low because the utilization by the community is still limited. Almost all communities in rural areas have cassava gardens. Therefore it is necessary to innovate its product development by being given a touch of technology-based technopreneurship through research. The results must be socialized so that the benefits are better and can be known by the community as raw materials for businesses that can be processed to be more productive to improve people’s lives. Experimental research has been carried out in the PKK laboratory and continued its development and application in the field. It has been started from PNBP research in 2017 and continued in 2018 with PDUPT research in the laboratory and its application on the field in 2019. The research began of an experimental trial to obtain a prototype model of noodle and white bread products from cassava which continued development and application on the field to obtain the final product model that the public likes and is suitable for production and marketing. Using experimental research methods in the laboratory and field, followed by organoleptic tests for hedonic tests and hedonic quality tests with indicators of color, taste, texture, aroma, and product quality. Using an instrument checklist with 25 trained and non trained panelists. Organoleptic test results were analyzed by descriptive and mean test of SPSS program assistance. The product is noodles and white bread made from cassava with specific taste that is liked by the community and its quality is suitable for marketing.