Dissemination of Flouring Machine for The Improvement of Butternut Squash (Cucurbita moschata) Added Value
Evi Kurniati1, Agustina Shinta 2, Aris Subagiyo3 and Riska Septifani1
1 Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
2 Faculty of Agriculture, Universitas Brawijaya, Malang, Indonesia
3 Faculty of Engineering, Universitas Brawijaya, Malang, Indonesia
Abstract
Tourism attraction may potentially develop from natural and cultural activity in the village. Toyoresmi village is one of villages at Ngasem County, Kediri District, East Java Province that having special product for agro-tourism destinations such like butternut squash (Cucurbita moschata). Through concept of "Integrated Tourism Agroindustry in Village”, Tooyoresmi got supported from the Regional Government of Kediri District and has been stated as “Labu Madu Tourism Village” the pioneer or initiator of the "One Village One Product (OVOP)" program from East Java province governments policy. The problem faced is the availability of a 20% subgrade harvest (Grade B and C) driven to 20% value loss. Thus, it is necessary to find an appropriate technology for increasing the product added value. One of solution is product processing as butternut squash flour that further could be used as raw material for many flour based product i.e. cookies, cakes, cracker, etc. Technology such as flouring machine was chosen for processing the sub-grade product. Flouring machine for butternut squash should be operated on specific dryness of raw product. The best dryness should be 10 – 14 % water content, and pretreated by peeling, slicing and soaking at Natrium metabisulfit 750 ppm to reduce browning. Physical and chemical characteristics of the flour product have been meets Indonesia National Standard (SNI) 01-3751-1995 for water, ash, sugar, fiber and starch content.
Keywords: value added; productivity; butternut squash
Topic: Sustainable Agriculture and Agricultural Engineering