PKM beras ketan hitam desa kalimas kecamatan sungai kakap kabupaten kubu raya

Authors

  • Susana Susana Politeknik Negeri Pontianak
  • Evi Sofiana Politeknik Negeri Pontianak

DOI:

https://doi.org/10.35891/tp.v10i2.1644

Keywords:

products, processing, black sticky rice, packaging, business management, marketing

Abstract

The PKM partner is a farmer group in Kalimas Village, Kakap District, Kubu Raya Regency, West Kalimantan. The problems faced by partners are: 1) human resources who have knowledge and skills about processing technology for agricultural products, 2) partners have an entrepreneurial spirit, 3) expertise on appropriate technology that can be applied to entrepreneurship, and 4) Partners do not have the knowledge and applied skills in the field of business marketing. Solutions for community partnership programs include: 1) enhancing human resource knowledge and skills, 2) building entrepreneurial enthusiasm, 3) providing knowledge in theory and practice encompassing the overall expertise of appropriate technology that can be applied to entrepreneurship, and 4) provide knowledge and skills in product processing and product marketing. Output Targets; 1) knowledge and skills of human resources increase, 2) foster an entrepreneurial spirit, 3) partners have the knowledge and skills in implementing appropriate technology, 4) partners have the knowledge to manage a business management system, and 5) partners have the product marketing knowledge and skills and can implement them. The method to be applied in achieving the objectives of the activity is; 1) socialization, training and processing assistance, 2) business management training, 3) training and product marketing demonstration, 4) assistance in product marketing the results of PKM activities are partners having skills in processing black sticky rice into products that have added value and partners having motivation to develop business of processed black sticky rice

Author Biographies

  • Susana Susana, Politeknik Negeri Pontianak

    Pengajar JurusanTeknologi Hasil Perkebunan Politeknik Negeri Pontianak

  • Evi Sofiana, Politeknik Negeri Pontianak

    Pengajar Jurusan Administrasi Bisnis, Politeknik Negeri Pontianak

References

Abdel-Aal, E. S. M., Young, J. C., & Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry, 54(13), 4696-4704.

Adom, K. K., & Liu, R. H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50(21), 6182-6187.

Ali, T., Lam, D., Bronze, M. S., & Humphrey, M. B. (2009). Osteoporosis in inflammatory bowel disease. The American Journal of Medicine, 122(7), 599-604.

Bertoldi, F.C. (2014). Osteoporosis in gastrointestinal diseases. Translational Gastrointestinal Cancer, 4(1), 57-68.

Dipti, S. S., Bergman, C., Indrasari, S. D., Herath, T., Hall, R., Lee, H., ... & Fitzgerald, M. (2012). The potential of rice to offer solutions for malnutrition and chronic diseases. Rice, 5(1), 16.

Jang, W. S., Seo, C. R., Jang, H. H., Song, N. J., Kim, J. K., Ahn, J. Y., ... & Park, K. W. (2015). Black rice (Oryza sativa L.) extracts induce osteoblast differentiation and protect against bone loss in ovariectomized rats. Food & Function, 6(1), 264-274.

Kim, C., Kikuchi, S., Kim, Y., Park, S., Yoon, U., Lee, G., ... & Park, S. (2010). Computational identification of seed-specific transcription factors involved in anthocyanin production in black rice. BioChip Journal, 4(3), 247-255.

Kim, S. Y., Kim, Y. J., An, Y. J., Lee, H. J., Lee, S. H., Kim, J. B., ... & Lee, S. J. (2016). Black rice (O ryza Sativa, H eukmi) extracts stimulate osteogenesis but inhibit adipogenesis in mesenchymal C3H10T 1/2 cells. Journal of Food Biochemistry, 40(2), 235-247.

Kong, L., Wang, Y., & Cao, Y. (2008). Determination of Myo-inositol and D-chiro-inositol in black rice bran by capillary electrophoresis with electrochemical detection. Journal of Food Composition and Analysis, 21(6), 501-504.

Lai, L. R., Hsieh, S. C., Huang, H. Y., & Chou, C. C. (2013). Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk. Journal of Bioscience and Bioengineering, 115(5), 552-556.

Lee, J. H. (2010). Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties. Food Science and Biotechnology, 19(2), 391-397.

Samyor, D., Das, A. B., & Deka, S. C. (2017). Pigmented rice a potential source of bioactive compounds: a review. International Journal of Food Science & Technology, 52(5), 1073-1081.

Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019). Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition, 59(3), 506-527.

Schmidt, C. G., Gonçalves, L. M., Prietto, L., Hackbart, H. S., & Furlong, E. B. (2014). Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae. Food Chemistry, 146, 371-377.

Suhartatik, N., Karyantina, M., Mustofa, A., Cahyanto, M.N., Raharjo, S., & Rahayu, E.S. (2013). Stabilitas ekstrak antosianin beras ketan (oryza sativa var. glutinosa) hitam selama proses pemanasan dan penyimpanan. Agritech, 33(4).

Weaver, C. M. (2015). Diet, gut microbiome, and bone health. Current Osteoporosis Reports, 13(2), 125-130.

Downloads

Published

2019-09-29

Issue

Section

Article