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IbM PENGUSAHA KERUPUK KARAK DI DESA DUKUH UNTUK MENINGKATKAN KUALITAS MAKANAN SEHAT DAN PENERAPAN INOVASI TEKNOLOGI TEPAT GUNA
oleh: Bara Yudhistira, Dian Rachmawati, Siswanti Siswanti
Format: | Article |
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Diterbitkan: | Universitas Sebelas Maret 2017-09-01 |
Deskripsi
Home industry of krupuk Karak in the subdistrict Mojolaban Sukoharjo district is currently growing with the number of many industries. Most of these industries still use borax as the developer material of batter dough. STPP is an alternative substance of borax replacement. STPP education as a substitute for borax should be done to eliminate the use of borax in food. Home industry in Sukoharjo district is still using manual labor for the production process of cracker karak. Appropriate technology can be provided to save time and production costs. The process of soaking batter dough has been the most time-consuming and energy-consuming process. Mincer as a meat grinder can be used to crush the dough.