PENGEMBANGAN GULA CAIR BERBAHAN BAKU UBI KAYU SEBAGAI ALTERNATIF GULA KRISTAL DENGAN PENDEKATAN SISTEM INOVASI
ABSTRACT: Alternative
sweetener (glucose and fructose syrup) made from cassava is still imported. Potential of
domestic raw materials
is very large.
In terms of
technology and business feasibility, commercialization of
small-scale manufacturing of
liquid sugar can
be done. This product
is also excellent
for food, beverages
and medicines. The
problem is the
innovation process is not so well known in the wider community. As an
alternative strategic food product, the
development of this
product is the
responsibility of the
government. The purpose
of this paper is
to study the
development of liquid sugar
made from raw
cassava with the innovation
systems approach. Innovation
system which is
used in this
assessment is the
system of agricultural innovation
by Termel, et al in Zuhal (2010). Key to the success of this development is the
process of diffusion of innovations to investors in the centers of production
and diffusion of cassava products
to the public.
The method used
is coaching and
training, campaigns and socialization benefits products.
Penulis: Suripto, Syamsul
Ma’arif, Yandra Arkeman
Kode Jurnal: jptindustridd130033
