Kajian Pengembangan Produks Makanan Olahan Mangrove

Authors

  • Choliq Sabana

DOI:

https://doi.org/10.31941/jebi.v14i1.195

Abstract

Mangroves in addition to conservation of nature , mangroves can also be used as a basic ingredient of processed
foods . Mangrove has been shown to have content that is useful for the growth , development , and intelligence .
There have been many people, especially coastal communities have made use of mangrove fruit as raw material
processed foods , such as syrups and other food . However, for people in Pekalongan not commonly utilize
mangrove fruit  as raw material processed foods , it is because of the difficulty of raw materials . The results of
the feasibility analysis shows that enterprises with raw materials processed foods such as  “Jenang Dodol” dan
“Sirup Mangrove” is feasible by households and industry can be produced in a sustainable manner with the
support of the raw material .

Downloads

Published

2015-08-03

Issue

Vol. 14 No. 1 (2014): Jurnal Ekonomi dan Bisnis, Maret 2014

Section

Artikel

License

Authors who publish with JEBI: Jurnal Ekonomi dan Bisnis agree to the following terms:

  1. Authors retain copyright and grant the JEBI: Jurnal Ekonomi dan Bisnis  right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the published version of the work (e.g., post it to an institutional repository or edit it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.