Challenges of Making Processed Food - Case Study of the Instant Rice Industry CV Mitra Berkah
Article Sidebar
Main Article Content
Abstract
Background. The instant rice industry in Indonesia faces various challenges, ranging from lower competitive prices to organoleptic quality and food safety issues. This study examines these challenges through a case study of CV Mitra Berkah, an instant rice producer in Bandung. Through mentoring that focuses on the Standard Operating Procedures (SOPs) of the Occupational Safety and Health Management System (SMK3), food hygiene, and digital marketing strategies.
Aims. This study aims to identify challenges, evaluate the effectiveness of interventions, analyze the impact of marketing, and provide recommendations.
Methods. The research methodology combines qualitative and quantitative approaches using observation, interviews, and document analysis.
Result. The results show an increase in awareness of K3 and hygiene, product quality assurance, and a 60% increase in sales turnover in six months through digital marketing.
Conclusion. This study confirms the importance of integrating sound production practices and adaptive marketing strategies to sustain MSMEs in the processed-food industry.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Albaridi, N. A., Badr, A. N., Ali, H. S., & Shehata, M. G. (2022). Outstanding approach to enhance the safety of ready-to-eat rice and extend the refrigerated preservation. Foods, 11(13), 1928. https://doi.org/10.3390/foods11131928
Anonymous. (n.d.). 3 Reasons Instant Rice Is Hard to Sell in Indonesia. Accessed from https://mojok.co/terminal/3-alasan-nasi-instan-susah-laku-di-indonesia/
Anonymous. (n.d.). A comprehensive review on instant rice: Preparation .... Accessed fromi https://www.sciencedirect.com/science/article/pii/S2667362X23001719
Anonymous. (n.d.). food processing. Accessed from https://digilib.uinsgd.ac.id/64366/2/pengelolaan%20makanan.pdf
Anonymous. (n.d.). Influence of instant rice characteristics and processing. Accessed fromi https://www.sciencedirect.com/science/article/pii/S0737000X23001887
Anonymous. (n.d.). IPB Chancellor Explains 10 Major Challenges to Realizing .... Retrieved from https://ipb.ac.id/news/index/2022/08/rektor-ipb-paparkan-10-tantangan-besar-mewujudkan-food-security-indonesia/ 282c0b8755030e4ac41710b784a9ec04
Anonymous. (n.d.). Physical and Functional Characteristics of Instant Rice. Accessed from https://jurnalpangan.com/index.php/pangan/article/download/459/414/1704
Anonymous. (n.d.). Preparation and Evaluation of Instant Rice. Accessed fromi https://www.researchgate.net/publication/356165979_Preparation_and_Evaluation_of_Instant_Rice
Anonymous. (n.d.). PT Pembangkitan Jawa Bali. Accessed fromi https://www.pembangkitanjawabali.co.id/news/pembangkit-jawa-bali-dorong-pertumbuhan-umkm-melalui-program- self-partnership-in-the-middle of the pandemic
Anonymous. (n.d.). Quality challenges and preservation strategies for high .... Accessed by https://www.researchgate.net/publication/360700010_Quality_challenges_and_preservation_strategies_for_high -moisture_rice_products
Anonymous. (n.d.). Study of Instant Yellow Rice Production and Its Characteristics. Accessed from https://ejournal.ukrida.ac.id/ojs/index.php/jbt/article/download/4318/2529/14981
Anonymous. (n.d.). Tara Nasiku Product Failure | PDF. Retrieved fromi https://www.scribd.com/presentation/545698724/Kegagalan-Produk-Tara-Nasiku
Anonymous. (n.d.). Varieties and cooking conditions difference in quality of .... Accessed fromi https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_40 fr-2023-288_loan.pdf
Bhatta, S., Stevanovic Janezic, T., & Ratti, C. (2020). Freeze-drying of plant-based foods. Foods, 9(1), 87. https://doi.org/10.3390/foods9010087
Kotler, P., & Keller, K. L. (2016). Marketing management (15th ed.). Pearson Education.
Le, T. T., Thakur, R., & Singh, R. P. (2015). Optimization of operating process parameters for instant rice production. Journal of Food Process Engineering, 38(3), 245–256. https://doi.org/10.1111/jfpe.12151
Lin, J., Wang, Y., & Huang, L. (2023). Influence of instant rice characteristics and processing conditions on starch properties and eating quality. Journal of Cereal Science, 109, 103578. https://doi.org/10.1016/j.jcs.2023.103578
Management, and Business, 5(1), 67–74. https://doi.org/10.31294/jeco.v5i1.11394
Owusu, A., Adu-Gyamfi, A., & Boateng, E. (2023). Cooked rice safety: A review of microbiological hazards and control strategies. Food Control, 144, 109–120. https://doi.org/10.1016/j.foodcont.2022.109120
Rahmawati, N., & Nurbaiti, N. (2021). Digital marketing strategies in increasing sales of MSME products during the Covid-19 pandemic. Journal of Ecodemics: Journal of Economics,
Rudini, D., Subandi, A., & Lukman, M. N. (2023). The effectiveness of making instant rice by comparing the soak-steam-dry method and the freeze drying method as an alternative to emergency food for disaster victims. Journal of Nursing and Public Health Scholars, 11(2), 165–175. https://journal.universitaspahlawan.ac.id/index.php/ners/article/view/16571/ 11026
Rusdin, I., Laga, A., Pirman, P., Sulaiman, R. R. A., & Irwan, I. (2023). Proximate characteristics of low glycemic index instant rice with variations in storage temperature and drying time. AgriHealth: Journal of Agri-food, Nutrition and Public Health, 4(1), 1–11. https://jurnal.uns.ac.id/agrihealth/article/view/72099/37924
Suzuki, M., Kubota, K., Esaka, Y., Matsumoto, T., & Hata, T. (1988). Freeze drying of cooked rice in a vibrated bed and product properties. Nippon Shokuhin Kogyo Gakkaishi, 35(3), 181–187. https://www.jstage.jst.go.jp/article/nskkk1962/35/3/35_3_181/_pdf
Tamiru, M., Tsegaye, T., & Tadesse, T. (2024). Microbiological safety assessment of ready-to-eat cooked foods in food service establishments. Heliyon, 10(2), e23345. https://doi.org/10.1016/j.heliyon.2024.e23345