Open AccessINOVASI PANGAN FUNGSIONAL DAN ZERO WASTE BERBAHAN BAKU BUAH NAGA
Author(s) -
Rini Fertiasari,
Sri Mulyati,
Ahmad Ridho
Publication year - 2019
Publication title -
jurnal ilmiah inovasi
Language(s) - English
Resource type - Journals
eISSN - 2527-6220
pISSN - 1411-5549
DOI - 10.25047/jii.v19i1.1501
Subject(s) - diversification (marketing strategy) , ice cream , food science , business , agricultural science , zero waste , food waste , agricultural economics , mathematics , toxicology , chemistry , environmental science , engineering , waste management , economics , biology , marketing
Sambas regency have 71,15 ha of land dragon fruit with daily production could reach 4 to 5 tons of fruit with 27 times every year. Diversification of products processed red dragon fruit based zero waste started from the problems that arise in the community when the mast. Dragon fruit class A,AB,B can be absorbed by the market, even that becomes products export to malaysia while the class aB and B is marketed to the east borneo. Grade C no consumers in the marketplace. In the quality of the fruits is only small size. Research objectives : 1. Fuctional diversification of food processed tea; 2. The utilization of the skin fruit as the concept of zero waste; 3. Know the carbohydrat by different; 4. Know the amount of calories in a serving of 100 grams of tea; 5. Increase income the community. The resulting product is a product of refined functional food which has additional functionality as processed food products for health. From the results of the laboratory test, in may the value of carbohidrat by different was 41, 83 % and the number of calories was 201,57 kcal/100 grams Keywords : dragon fruit, carbohidrat by different, diversified product, funtional food, zero wasteÂ