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2012

STRATEGI PENGUATAN PRODUK LOKAL DENGAN PENGGABUNGAN KONSEP ONE VILLAGE ONE PRODUCT (OVOP) DAN TRIPLE HELIX. NAMA1,NAMA2,NAMA3. PROGRAM KARYA TULIS MAHASISWA-GAGASAN TERTULIS. UNIVERSITAS BRAWIJAYA. 2012. OUTLINE. LATAR BELAKANG. TUJUAN & MANFAAT. GAGASAN. KESIMPULAN. OUTLINE.

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2012

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  1. STRATEGI PENGUATAN PRODUK LOKAL DENGAN PENGGABUNGAN KONSEP ONE VILLAGE ONE PRODUCT (OVOP) DAN TRIPLE HELIX NAMA1,NAMA2,NAMA3 PROGRAM KARYA TULIS MAHASISWA-GAGASAN TERTULIS UNIVERSITAS BRAWIJAYA 2012

  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//www.healthpsych.psy.vanderbilt.edu..htm 4

  5. RATIONALE INSTANT NOODLE Highly contributes to daily consume Indonesia ranks the 2nd of highest instant noodles consumption The abundant local resources Cassava 600.000 ton Sweet Potato 1.886 million tons Tempe 10 kg–4 metric tons Eel Fish 10 – 12 ton/day AFFORDABLE PRICE http://instantnoodles.org/jp/noodles/expanding-market.html

  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 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 2% EGG 10% WATER 48% CMC 1% SDM CARBONATE 0.5% 8

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