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dc.contributor.authorMachfudz, Masyhuri
dc.date.accessioned2021-10-30T03:28:46Z
dc.date.available2021-10-30T03:28:46Z
dc.date.issued2020-04
dc.identifier.issn2598-9537
dc.identifier.urihttps://doi.org/10.18860/mec-j.v4i1.8901
dc.identifier.urihttp://repository.unisma.ac.id/handle/123456789/2243
dc.description[ARCHIVES] Copyright Article from : Management and Economics Journal (MEC-J)en_US
dc.description.abstractThis 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.isoenen_US
dc.publisherManagement and Economics Journal (MEC-J)en_US
dc.relation.ispartofseriesManagement and Economics Journal (MEC-J);Vol 4 (1) April 2020
dc.subjectCassavaen_US
dc.subjectDry Cassavaen_US
dc.subjectCassava Flouren_US
dc.subjectMocafen_US
dc.subjectQardhul Hasanen_US
dc.titleOptimization of Cassava-Based Non Rice Food Development Using Funds Stimulation of Qardhul-Hasan Transactionsen_US
dc.typeArticleen_US


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