STRATEGI PENGUATAN PRODUK LOKAL DENGAN PENGGABUNGAN KONSEP ONE VILLAGE ONE PRODUCT (OVOP) DAN TRIPLE HELIX NAMA1,NAMA2,NAMA3 2012 UNIVERSITAS BRAWIJAYA PROGRAM KARYA TULIS MAHASISWA-GAGASAN TERTULIS
OUTLINE LATAR BELAKANG TUJUAN & MANFAAT GAGASAN KESIMPULAN
OUTLINE LATAR BELAKANG PRODUCT DESCRIPTION PROCESS DESCRIPTION SAFETY REGULATION IMPACT ON DEVELOPING COUNTRIES
LATAR BELAKANG IRON DEFICIENCY ANEMIA RISK INTELLECTUAL DEVELOPMENT PROBLEM WEAKENED IMMUNE SYSTEM -MORBIDITY DEATH Htttp//www.healthpsych.psy.vanderbilt.edu..htm 4
RATIONALE INSTANT NOODLE Highly contributes to daily consume Indonesia ranks the 2nd of highest instant noodles consumption The abundant local resources AFFORDABLE PRICE Cassava 600.000 ton Sweet Potato 1.886 million tons Tempe 10 kg–4 metric tons Eel Fish 10 – 12 ton/day http://instantnoodles.org/jp/noodles/expanding-market.html
OUTLINE LATAR BELAKANG TUJUAN DAN MANFAAT GAGASAN SAFETY REGULATION IMPACT ON DEVELOPING COUNTRIES
TUJUAN 7
DESKRIPSI PROSES CCP 1 CCP 2 CCP 3 CCP 4 MIXING DRYING 8 FORMING WHEAT FL (55) MOCAF (17.5) SWEET PTOES FL (2.5) EEL FL (12.5) TEMPE FL (12.5) STEAMING 100°C, 20 min PRODUCT MIXING 20 MIN FORMING DRYING 60°C, 150 min SALT 2% EGG 10% WATER 48% CMC 1% SDM CARBONATE 0.5% 8