Skip to content
Research Article Open access CC BY 4.0

Development of Taro-based Products in the Dewi Catur Women's Farmer's Group, Catur Village Kintamani Bali

Luh Suriati, Luh Kade Datrini, I. Nyoman Rudianta

Asian Journal of Advances in Agricultural Research · pp. 1–8 · Published 4 Jun 2022

10.9734/ajaar/2022/v18i330221

Abstract

The taro processing is currently growing, producing a variety of products. Empowerment of rural communities to improve knowledge, skills and behavior requires a mentoring program. Catur village is close to Kintamani tourism object. Located 57.8 km from the provincial of Bali, the main livelihood of the Catur community is farming. Taro products that are in great demand. In addition to the nutritional content, the raw materials are also easy to obtain and the price is affordable. This service activity was carried out in the Dewi Catur women farmer group in Catur Village, Kintamani District, Bangli Regency, Bali Province, Indonesia. Taro products have been produced and marketed but are not yet intensive. The solution provides appropriate technology in processing taro products; provide knowledge of good processing methods, sanitation, product packaging, marketing, entrepreneurship and provide equipment assistance. The method used is active community participation and exploratory. The conclusion that can be drawn from this activity is that community service activities have been running smoothly. The group has mastered the technology for making bread, jam, nuggets and taro noodles up to 85%. It is necessary to provide further assistance to the group, the quality of taro product have a longer shelf life.

Product processed taro chess chess goddess innovative product

References (17)

  1. 1 Processed food classification: Conceptualisation and challenges [DOI]
  2. 2 Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach [DOI]
  3. 3 Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles [DOI]
  4. 4 Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits [DOI]
  5. 5 Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius) [DOI]
  6. 6 Variation of mineral composition in different parts of taro (Colocasia esculenta) corms [DOI]
  7. 7 Stabilization of sourdough starter by spray drying technique: New breadmaking perspective [DOI]
  8. 8 Physical and chemical stability of l-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying [DOI]
  9. 9 Effect of premilling treatments on wheat gluten extraction and noodle quality [DOI]
  10. 10 Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking [DOI]
  11. 11 Effects of extraction methods on the digestibility, cytotoxicity, prebiotic potential and immunomodulatory activity of taro (Colocasia esculenta) water-soluble non-starch polysaccharide [DOI]
  12. 12 PENINGKATAN DAN PENGEMBANGAN PRODUK OLAHAN KOPI DI DESA BRUNOSARI
  13. 13 Production and Physical, Chemical, Microbiological, and Sensory Characterization of Extra Fruit Jam [DOI]
  14. 14 Coffee and skin—Considerations beyond the caffeine perspective [DOI]
  15. 15 The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia [DOI]
  16. 16 Pelatihan Pembuatan Selai Kreasi Baru
  17. 17 Halal Ingredients in Food Processing and Food Additives [DOI]

Cited by 7

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 · 2024

Empowerment of the Sekar Sari Processing Group in Processed Strawberry Products to Support Pancasari Village Ecotourism

Luh Suriati, Ni Made Ayu Suardani Singapurwa, A. A. Made Semariyani, I. Gede Pasek Mangku, I. Wayan Sudiarta, I. Nyoman Rudianta, I. Putu Candra, Ni Luh Putu Putri Setianingsih, Hanilyn Hidalgo, Amelia Nicolas, Mia Bella Fresnido · Asian Journal of Advances in Agricultural Research · 2023

Regional Leading Product Development Program of Wanagiri Taro Processing Group, Sukasada District, Buleleng Regency

Luh Suriati, N K Mardewi, D K T Sukmadewi · AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) · 2023

Development of Innovative Taro-Based Product Management with Zero-Waste Concept to Increase the Independence of PKK Wanagiri

Luh Suriati, I Ketut Selamet, Desak Ketut Tristiana Sukmadewi · AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) · 2023

Showing 4 of 7 known citations — external sources report more than can currently be individually listed.

Article metrics

Real usage data collected on this platform.

49

Page views

0

PDF downloads

11

Outbound clicks

7

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.