دورية أكاديمية
Local Knowledge as the Basis of Innovation in Managing Agricultural Products
| العنوان: | Local Knowledge as the Basis of Innovation in Managing Agricultural Products |
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| المؤلفون: | Foo, Jurry, Yasar, Muhammad, Hamid, Mansoor Abdul, Mohd Hamdan, Diana Demiyah Binti, Noor, Harifah Mohd, Md. Shah, Jalihah, Kee Yusof, Kee Sabariah, Ibrahim, Intan Soliha, Omar, Marja Azlima, Yong, Pauline, Atang, Colonius, Siswanto, Hanif Abdurahman |
| المساهمون: | Universiti Malaysia Sabah, RH Serunding, Serunding Kobis Sabah, Serunding Kubis Kundasang, Serunding Kubis Kak Ida, Serunding Kubis Umi Irsa, Ice cool bakery, Jabatan Pertanian |
| المصدر: | BASKARA : Journal of Business and Entrepreneurship; Vol 5, No 2 (2023): BASKARA: Journal of Business and Entrepreneurship; 232-244 ; 2623-0089 |
| بيانات النشر: | Universitas Muhammadiyah Jakarta |
| سنة النشر: | 2023 |
| المجموعة: | Jurnal Universitas Muhammadiyah Jakarta |
| مصطلحات موضوعية: | Local knowledge, agriculture produce, post-COVID-19, food product |
| الوصف: | The management of agricultural resources is an important agenda especially during the period of COVID-19 pandemic, which has increased food waste from agricultural products and the loss of sources of income among communities involved in agricultural activities. However, food waste remains as an urgent matter even in post-COVID-19 pandemic. This article aims to discuss about how local knowledge is used to deal with the agriculture waste. Vegetables dumping issues causing waste and affecting the income of farmers and vegetable sellers. Therefore, innovations in processing vegetables into processed food was implemented to optimize agribussines values. In achieving this goal, the steps to be taken are to empower the existing knowledge so called ‘local knowledge’. The information in producing this article was gathered through observation of community who participate voluntarily and interviews with Department of Agriculture, Federal Agricultural Marketing Authority (FAMA) and The Ministry of Agriculture and Food Industries and abbreviated (MAFI). The results of the study found that the main methods of food processing method by the community are preserving, drying, smoking or curing and frying. Hence this these methods were used to process cabbage (Brassica oleracea) into several products namely (1) cabbage floss, (2) salted cabbage, (4) cabbage bosou and (4) cabbage kimchi. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| العلاقة: | https://jurnal.umj.ac.id/index.php/baskara/article/view/14086/8646Test; https://jurnal.umj.ac.id/index.php/baskara/article/view/14086Test |
| DOI: | 10.54268/baskara.5.2.232-244 |
| الإتاحة: | https://doi.org/10.54268/baskara.5.2.232-244Test https://jurnal.umj.ac.id/index.php/baskara/article/view/14086Test |
| حقوق: | Copyright (c) 2023 BASKARA : Journal of Business and Entrepreneurship ; https://creativecommons.org/licenses/by-nc/4.0Test |
| رقم الانضمام: | edsbas.FC3430F5 |
| قاعدة البيانات: | BASE |
| DOI: | 10.54268/baskara.5.2.232-244 |
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