STRATEGI PENGUATAN PRODUK LOKAL DENGAN PENGGABUNGAN KONSEP ONE VILLAGE ONE PRODUCT (OVOP) DAN TRIPLE HELIX   NAMA1,NAMA2,NAMA3 2012 UNIVERSITAS BRAWIJAYA.

Presentasi berjudul: "  STRATEGI PENGUATAN PRODUK LOKAL DENGAN PENGGABUNGAN KONSEP ONE VILLAGE ONE PRODUCT (OVOP) DAN TRIPLE HELIX   NAMA1,NAMA2,NAMA3 2012 UNIVERSITAS BRAWIJAYA."— Transcript presentasi:

1 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

2 OUTLINE LATAR BELAKANG TUJUAN & MANFAAT GAGASAN KESIMPULAN

3 OUTLINE LATAR BELAKANG PRODUCT DESCRIPTION PROCESS DESCRIPTION
SAFETY REGULATION IMPACT ON DEVELOPING COUNTRIES

4 LATAR BELAKANG IRON DEFICIENCY ANEMIA
RISK INTELLECTUAL DEVELOPMENT PROBLEM WEAKENED IMMUNE SYSTEM -MORBIDITY DEATH Htttp// 4

5 RATIONALE INSTANT NOODLE Highly contributes to daily consume
Indonesia ranks the 2nd of highest instant noodles consumption The abundant local resources AFFORDABLE PRICE Cassava ton Sweet Potato million tons Tempe 10 kg–4 metric tons Eel Fish 10 – 12 ton/day

6 OUTLINE LATAR BELAKANG TUJUAN DAN MANFAAT GAGASAN SAFETY REGULATION
IMPACT ON DEVELOPING COUNTRIES

7 TUJUAN 7

8 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 % EGG 10% WATER 48% CMC % SDM CARBONATE % 8

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