Article Sidebar

Download
PDF
Statistic
Read Counter : 40 Download : 20

Downloads

Download data is not yet available.

Main Article Content

Abstract

Growol is traditional fermented cassava from Yogyakarta. Previous studies found that growol has the potential to be developed as a healthy food product mainly for diabetics. Growol products were proven as a source of dietary fiber with a low glycemic index. Hilirisation of the research product was effective through micro and medium enterprises (UMKM). However, appropriate packaging techniques are needed to keep the quality assurance of these healthy products. Objective: This study aims to evaluate the effect of education on packaging techniques on the knowledge of entrepreneurs of micro and medium enterprises in Nomporejo, Galur Subdistrict, Kulonprogo District. It was a quasi-experimental study with one group pre and post-test design. Education on packaging techniques was used, and the discussion lecture continued with a demonstration of the vacuum packaging technique. The effectiveness of the lecture was evaluated with pre-test and post-test questionnaires. Scores were analyzed by using the Shapiro-Wilk test to describe the distribution of data and continued with the Wilcoxon test to describe differences between post- test and pre-test. Distribution data of post-test and pre-test scores were not normal with p<0.001 and p=0.002 respectively. Education on packaging techniques significantly increased the knowledge of participants (p=0.007). Education on packaging techniques with a discussion lecture continued with a demonstration of these techniques were effective in increasing knowledge. We expect that this finding can be put into practice to increase the quality of healthy products made from growol. We also have expectancy it will support promoting the hilirisation of growol-based products mainly as alternative products for diabetic patients effectively.

Keywords

packaging, healthy food, fermented cassava, education, diabetic

Article Details

References

  1. Herawati, I.L.H.M.M. (2013) ‘Pengaruh Suhu Dan Pengemasan Vakum Terhadap Kualitas Sayur Brokoli Selama Masa Simpan’, NBER Working Papers, p. 89. Available at: http://www.nber.org/papers/w16019.
  2. Maherawati, M., Rahayuni, T. and Hartanti, L. (2023) ‘Aplikasi Teknik Pengemasan Vakum Untuk Meningkatkan Masa Simpan Produk Hasil Perairan Dan Peternakan’, JMM (Jurnal Masyarakat Mandiri), 7(3), p. 2089. Available at: https://doi.org/10.31764/jmm.v7i3.14338.
  3. Ninsix, R. et al. (2018) ‘Vol. 7, No. 1, Tahun 2018’, Jurnal
  4. Teknologi Pertanian, 7(1), pp. 46–52.
  5. Oktavia, C. (2023) ‘… Dan Perilaku Ibu Tentang Pemberian Makanan Bergizi Pada Balita Di Posyandu Kenanga Kelurahan Cempaka Putih Wilayah Kerja Puskesmas Simpang Kawat Kota …’, 7, pp. 1561– 1566. Available at: https://repository.unja.ac.id/54527/.
  6. Pangan, S., Di, F. and Tengah, J. (2023) ‘Perbaikan Kemasan Dan Pemasaran Soun Yang Berpotensi’, 7(5), pp. 1–10.
  7. Puspaningtyas, D.E. et al. (2019) ‘Analisis Potensi Prebiotik Growol: Kajian Berdasarkan Perubahan Karbohidrat Pangan’, Gizi Indonesia, 42(2), p. 83. Available at:
  8. https://doi.org/10.36457/gizindo.v42i2.390.
  9. Puspaningtyas, D.E. et al. (2020) ‘Indeks glikemik cookies growol: studi pengembangan produk makanan selingan bagi penyandang diabetes mellitus’, Jurnal Gizi Klinik Indonesia, 17(1), p. 34. Available at: https://doi.org/10.22146/ijcn.54576.
  10. Puspaningtyas, D.E., Nekada, C.D. and Sari, P.M. (2022) ‘Penambahan inulin terhadap indeks glikemik dan beban glikemik cookies growol: pengembangan makanan selingan diabetes’, AcTion: Aceh Nutrition Journal, 7(2), pp. 169–178.
  11. Puspaningtyas, D.E., Nekada, C.D.Y. and Sari, P.M. (2022) ‘Analisis sensori dan kadar serat pangan cookies growol dengan penambahan inulin sensory analysis and dietary fiber levels of growol cookies with additional inulin’, 5(1), pp. 36–42.
  12. Puspaningtyas, D.E., Sari, P.M. and Utari, E.L. (2019) ‘Kemampuan Pengemasan Produk Optimization of Tea Menoreh Produced By Tegal Subur Farmers Group Through Knowledge and’, Seminar Nasional UNRIYO November, 2019, pp. 350–355.
  13. Sari, P.M. and Puspaningtyas, D.E. (2019) ‘Skor aktivitas prebiotik growol (makanan fermentasi tradisional dari singkong) terhadap Lactobacillus sp. dan Escherichia coli’, Ilmu Gizi Indonesia, 02(02), pp. 101–106.
  14. Sari, P.M. and Puspaningtyas, D.E. (2020) ‘Effect of Supplementary Growol Flour on the Total Lactid Acid Bacteria in the Formulation of Synbiotic Yoghurt’, Seminar Nasional UNRIYO, pp. 57–62.
  15. SB, D.H. et al. (2023) ‘Effect of Cassava Fermentation on Reducing Sugar and Sucrose Levels: A Preliminary Study of Healthy Snack Development’, Journal of Healthcare and Biomedical Science, 1(2), pp. 20–34. Available at: https://doi.org/10.31098/jhbs.v1i2.1720.