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Research Article Open access CC BY 4.0

Development of Packaging and Product Variations of Taro Chips at the Wanagiri Taro Processing Group

Luh Suriati, Ni Ketut Mardewi, Desak Ketut Tristiana Sukmadewi, Luh Kade Datrini, Putu Ajus Raditya Putra, I Wayan Widiantara Putra

Asian Journal of Advances in Agricultural Research · pp. 10–16 · Published 26 Jul 2024

10.9734/ajaar/2024/v24i8532

Abstract

Aims: The prospects and development opportunities for taro-based processed food products have recently increased. Taro chips represent a type of snack food product that is particularly popular in the Wanagiri area of the Sukasada District in Buleleng Regency. The company's objective is to increase the quantity and quality of its production. Partners encounter impediments in the realm of business management, which impede the effective functioning of both production and marketing management. Study Design:  Qualitative study with an intervention-based approach. Place and Duration of Study: Wanagiri Village, Sukasada District, Buleleng Regency on June, 20th 2024. Methodology: The planned method for implementing activities for the development of packaging and product variations for the Wanagiri Talas Chips Processing Group, Sukasada District, Buleleng Regency, is to utilize the following; (a) The interview and discussion methods; (b) Face-to-face method will facilitate the transfer of knowledge regarding food packaging and hygienic sanitation, the processing of taro chips in a variety of flavors, storage, marketing, entrepreneurship and business management; (c) The programmed incorporates direct practice, guided by instructors who are competent in their respective fields Results: The primary challenges encountered by partners include sub-optimal business management and unappealing product packaging. This product has the potential to become a new source of income for the group. Furthermore, this activity has demonstrated success in supporting partners from the cultivation stage to the product marketing stage. As a result of the training and hands-on experience gained, group members have become more independent and are now better equipped to develop taro products. Conclusion: This activity enhances the knowledge and abilities of group members in the processing and marketing of taro products. Prior to the programmed, group members lacked knowledge of attractive packaging and diverse flavors of taro chips.

Packaging appropriate technology taro chips independent society

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