PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN
Rengginang is one of Indonesian traditional food made from glutinous rice ingredient white or black, generally in the form of a circle of a certain size, taste sweet or savory, and have a crisp texture. Based on surveys and interviews directly to employer partners, pernasalahan which can be grouped...
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| Format: | Article |
| Language: | English |
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Universitas Negeri Semarang
2014-02-01
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| Series: | Rekayasa |
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| Online Access: | http://journal.unnes.ac.id/nju/index.php/rekayasa/article/view/5582 |
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| author | Saptariana Saptariana Meddiati Fajri Putri Titin Agustina |
| author_facet | Saptariana Saptariana Meddiati Fajri Putri Titin Agustina |
| author_sort | Saptariana Saptariana |
| collection | DOAJ |
| description | Rengginang is one of Indonesian traditional food made from glutinous rice ingredient white or black, generally in the form of a circle of a certain size, taste sweet or savory, and have a crisp texture. Based on surveys and interviews directly to employer partners, pernasalahan which can be grouped into three aspects: 1). The production aspect, for this small entrepreneurs are still using technology rengginang glutinous drying naturally., 2). The quality aspect, drying techniques used in rengginang causing substances do not meet the standard of food in accordance with SNI. In addition, the packaging has not been done properly and the result produced rengginang perishable or quickly fizzled, 3). Aspects of Business Management and Marketing. During this segment of the market rengginang production glutinous mother and mother Kartini Murti Mardiyah about 90% for the traditional market Pecangaan districts, the district of Jepara. |
| format | Article |
| id | doaj-art-984881e2761342ab8e1c215dd07da264 |
| institution | DOAJ |
| issn | 0216-6631 2527-6964 |
| language | English |
| publishDate | 2014-02-01 |
| publisher | Universitas Negeri Semarang |
| record_format | Article |
| series | Rekayasa |
| spelling | doaj-art-984881e2761342ab8e1c215dd07da2642025-08-20T03:18:56ZengUniversitas Negeri SemarangRekayasa0216-66312527-69642014-02-011211015PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATANSaptariana Saptariana0Meddiati Fajri Putri1Titin Agustina2Universitas Negeri SemarangUniversitas Negeri SemarangUniversitas Negeri SemarangRengginang is one of Indonesian traditional food made from glutinous rice ingredient white or black, generally in the form of a circle of a certain size, taste sweet or savory, and have a crisp texture. Based on surveys and interviews directly to employer partners, pernasalahan which can be grouped into three aspects: 1). The production aspect, for this small entrepreneurs are still using technology rengginang glutinous drying naturally., 2). The quality aspect, drying techniques used in rengginang causing substances do not meet the standard of food in accordance with SNI. In addition, the packaging has not been done properly and the result produced rengginang perishable or quickly fizzled, 3). Aspects of Business Management and Marketing. During this segment of the market rengginang production glutinous mother and mother Kartini Murti Mardiyah about 90% for the traditional market Pecangaan districts, the district of Jepara.http://journal.unnes.ac.id/nju/index.php/rekayasa/article/view/5582Rengginang Ketan,Gemulung Pecangaan Jepara |
| spellingShingle | Saptariana Saptariana Meddiati Fajri Putri Titin Agustina PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN Rekayasa Rengginang Ketan,Gemulung Pecangaan Jepara |
| title | PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN |
| title_full | PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN |
| title_fullStr | PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN |
| title_full_unstemmed | PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN |
| title_short | PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN |
| title_sort | peningkatan kualitas produksi rengginang ketan menggunakan teknologi pengering buatan |
| topic | Rengginang Ketan,Gemulung Pecangaan Jepara |
| url | http://journal.unnes.ac.id/nju/index.php/rekayasa/article/view/5582 |
| work_keys_str_mv | AT saptarianasaptariana peningkatankualitasproduksirengginangketanmenggunakanteknologipengeringbuatan AT meddiatifajriputri peningkatankualitasproduksirengginangketanmenggunakanteknologipengeringbuatan AT titinagustina peningkatankualitasproduksirengginangketanmenggunakanteknologipengeringbuatan |