Analisis Rantai Nilai Usaha Kakao sebagai Produk Unggulan Kabupaten Donggala - Sulawesi Tengah

Dari latar belakang di atas, maka pertanyaan yang akan dijawab melalui penelitian ini adalah: 1) Bagaimana gambaran umum usaha kakao di Kabupaten Donggala? 2) Bagaimana permasalahan setiap rantai nilai usaha kakao di Kabupaten Donggala? 3) Bagaimana rencana tindak lanjut pengembangan kakao di Kabupaten Donggala? Tujuan penelitian ini adalah sebagai berikut: 1) Menjelaskan gambaran umum usaha kakao di Kabupaten Donggala. 2) Menganalisis permasalahan yang terjadi pada setiap rantai nilai kakao di Kabupaten Donggala. 3) Merumuskan rencana tindak lanjut atau intervensi untuk setiap permasalahan di tiap mata rantai nilai dan pengembangan iklim usaha kakao di Kabupaten Donggala. Hasil penelitian ini diharapkan dapat menyediakan informasi mengenai permasalahan dan analisis stakeholder di setiap rantai nilai kakao sebagai produk unggulan di Kabupaten Donggala. Harapannya, hasil penelitian ini menjadi masukan kebijakan yang memadai untuk meningkatkan iklim usaha dan mengembangkan kakao sebagai produk unggulan di Kabupaten Donggala. Selain itu, penelitian ini diharapkan dapat membantu mengidentifi kasi titiktitik penting bagi penguatan kapasitas pelaksanaan di lapangan dalam kerangka pengembangan iklim usaha khususnya peningkatan agribisnis produk unggulan

Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage

Kombucha is a healthy beverage from the fermentation of sugared tea with a symbiotic culture of bacteria and yeast (SCOBY). There is a growing interest on kombucha due to the reported health benefits. The original kombucha is prepared using only sweetened black tea infusion. The development of kombucha, however, has been reported to incorporate other plant water extracts. A previous study showed that kombucha beverage using red dragon fruit (RDF) as an alternative substrate gave the highest antioxidant activity at 15 days of fermentation. RDF kombucha instant powder could be a new food product development due to its longer shelf life, convenience, and low distribution cost. This study aimed to determine the best and the concentration of encapsulating agent for RDF kombucha powdered beverage which could retain the antioxidant properties. RDF kombucha was spray dried using maltodextrin, gum arabic, and inulin as the encapsulating agents with various concentrations (5%, 10%, and 15%). Gum arabic was the best encapsulating agent since it gave the highest values of drying yield, pH, and total phenolic content retention, in comparison to the other two encapsulating agents. Within the observed concentrations, the incorporation of gum arabic resulted in RDF kombucha powder with a similar appearance, red colour, and antioxidant retention. Thus, the 5% addition of gum arabic is recommended for future preparations of RDF kombucha powdered beverage

Innovation & commercialization: role of technology transfer office in Malaysia Universities

Innovation is Malaysia main agenda in pursuing Vision 2020. Year 2010 had been declared as innovation year by the prime minister and various steps have been taken by the government to achieve the target. The role of universities in the growth of national innovation systems and economy is well recognized, but the translation of research outputs into marketplace has rather not been as good. Technology Transfer Office (TTO) traditionally is known to facilitate university technology commercialization. Creation of a TTO within the university is often viewed as instrumental to secure a sufficient level of autonomy for developing relations with industry and other interested parties. In this paper, we take a look at the established TTO of two Research Universities in Malaysia, Universiti Sains Malaysia and Universiti Teknologi Malaysia, to understand their structures and roles in supporting the universities innovation and commercialization