Optimization of Cassava-Based Non Rice Food Development Using Funds  Stimulation of Qardhul-Hasan Transactions

Machfudz, Masyhuri

dc.contributor.author	Machfudz, Masyhuri
dc.date.accessioned	2021-10-30T03:28:46Z
dc.date.available	2021-10-30T03:28:46Z
dc.date.issued	2020-04
dc.identifier.issn	2598-9537
dc.identifier.uri	https://doi.org/10.18860/mec-j.v4i1.8901
dc.identifier.uri	http://repository.unisma.ac.id/handle/123456789/2243
dc.description	[ARCHIVES] Copyright Article from : Management and Economics Journal (MEC-J)	en_US
dc.description.abstract	This research activity was done holistically from beginning to end, starting from 3rdLevel of Readiness Technology (TKT + 3) to downstream dominance level. The research objective was to optimize the implementation of Social Engineering Copyright (RS JGTS) and implementation of TTG-Ts+ in order to realize an independent and sustainable cassava-based food fulfilment center. It used Participatory Action Research (PAR) method to facilitate and motivate the community (producer farmers) to create self-sufficiency food. The strategy to conduct action research was based on O'Brien (2002). The supporting facilities for nutritional analysis in TS + morphology were from the laboratory of life sciences center (LSIH) and simulation analysis. The research results showed that upstream aspects:the implementationof Social Engineering Copyright Cassava Planting Movement Group-(JGTS) in sustainable cassava farming business as a mediumto develop sustainability of cassava raw materials was done with qardhul-hasan transactions facility for costs production through partnership with producers farmers through stimulant fund of qardhul-hasan for production cost with share instalment was done through agreement of cassava; downstream aspect; the implementation of copyright appropriate technology for cassava flour PLUS (TTG Ts +), to realize processed products of dry cassava, cassava flour and mocaf flour. The next was the agreement of cassava-based fast food creation for cassava noodles, onde-onde, and others. The technological readiness (TKT) was at 3- 4 level, therefore it need further research in order to increase TKT at a higher level to becomes more optimal.	en_US
dc.language.iso	en	en_US
dc.publisher	Management and Economics Journal (MEC-J)	en_US
dc.relation.ispartofseries	Management and Economics Journal (MEC-J);Vol 4 (1) April 2020
dc.subject	Cassava	en_US
dc.subject	Dry Cassava	en_US
dc.subject	Cassava Flour	en_US
dc.subject	Mocaf	en_US
dc.subject	Qardhul Hasan	en_US
dc.title	Optimization of Cassava-Based Non Rice Food Development Using Funds Stimulation of Qardhul-Hasan Transactions	en_US
dc.type	Article	en_US