Analysis of Design Product Entrepreneursip Syrup Based Purple Sweet Potato (Ipomoea batatas)

Noerhartati, Endang Analysis of Design Product Entrepreneursip Syrup Based Purple Sweet Potato (Ipomoea batatas). International Conference on Industrial Engineering and Operations Management. (Unpublished)

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Abstract

The purpose of the research is the analysis of design product entrepreneursip syrup based purple sweet potato (ipomoea batatas). The method used experimental research (natural setting) with data collection techniques in the form of observation. The results showed: 1) Purple sweet potato is one of the food commodities that has the advantage of functional properties, because it contains antioxidants, vitamins and minerals needed by the body; 2) Purple sweet potato in Indonesia has not been fully utilized; 3) To increase the diversification of food for purple yams, it can be processed into syrup so that it is more practical, easy to consume and very beneficial for the body; 4) Syrup is a type of soft drink in the form of a thick solution with various tastes; 5) Packaging is a process of wrapping, storing or packing a product using certain materials so that the products in it can be accommodated and protected; 6) While the product packaging is the packaging part of a product that is in it; 7)This packaging is one way to preserve or extend the life of food products or food contained in it; 8) Syrup based purple sweet potato is an alternative design product in entrepreneurship higher education. Keywords Purple_Sweet_Potato 1, Syrup_Processing2, Design_Product_Entrepreneursip3, Alternative_Food_Industry4, and Entrepreneurship High Education5

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sulimin BP3
Date Deposited:	01 Nov 2023 01:45
Last Modified:	01 Nov 2023 01:45
URI:	http://erepository.uwks.ac.id/id/eprint/16396

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