Marnis, Rama, R., Fitri, & Mangatas, M. M.
an Analyis on The Added-Value and Business Development of Analog Rice Made From Sago (a Case Study of Tiga Putriselat Panjang MSME in Kepulauan Meranti Regency). |
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Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-04-108-2
DOI: https://dx.doi.org/10.15863/TAS.2022.04.108.2
Language: English
Citation: Marnis, Rama, R., Fitri, & Mangatas, M. M. (2022). an Analyis on The Added-Value and Business Development of Analog Rice Made From Sago (a Case Study of Tiga Putriselat Panjang MSME in Kepulauan Meranti Regency). ISJ Theoretical & Applied Science, 04 (108), 12-19. Soi: http://s-o-i.org/1.1/TAS-04-108-2 Doi: https://dx.doi.org/10.15863/TAS.2022.04.108.2 |
Pages: 12-19
Published: 30.04.2022
Abstract: Analog rice is a processed food product resembling rice made from non-rice carbohydrate sources, like starch of tubers, corn, and sago. Analog rice contains a lower glycemic index making it more superior than rice. This product, analog rice, can help diversify the food consumption patterns of the Indonesian citizen to improve the nutritional quality of the food consumed. It will further improve the nutritional status of the population. In addition, It will help to reduce people's dependence on rice. This dependence leads to a national problem since rice is still imported. Therefore, to deal with the problem, we require an alternative food (analog rice) resembling rice with high nutrient content. Analog rice has easy-to-obtain raw materials (sago and taro) in which they are available throughout the years. Therefore, it possesses considerable potential to be developed. Finally, a technological innovation research is needed to determine the added value of each of these raw materials to produce analog rice and how to develop the business partners of this research (MSMEs "TigaPutera"). This study aims at: 1) determining the analysis of added value and business development of analog rice made from sago of to research partners (MSMEs "TigaPuetra") and 2) examining the product's characteristics produced physically or organoleptically. This study is expected to be applied by research partners to increase their business capacity and become a superior product area. Based on the results of this research, it can be concluded that analog rice processing can provide added value in the form of profits for entrepreneurs, remuneration for production factors, and income for workers.
Key words: Analog Rice, Added Value, Business Development.
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