Volume 8, Issue 4, August 2019, Page: 185-189
Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP)
Sri Hartini, Chemistry Department-Faculty of Science and Mathematics, Universitas Kristen Satya Wacana, Salatiga, Indonesia
Ari Budi Kristanto, Faculty Economy and Bussiness, Universitas Kristen Satya Wacana, Salatiga, Indonesia
Yeterina Widi Nugrahanti, Faculty Economy and Bussiness, Universitas Kristen Satya Wacana, Salatiga, Indonesia
Linda Ariany Mahastanti, Faculty Economy and Bussiness, Universitas Kristen Satya Wacana, Salatiga, Indonesia
Received: Feb. 16, 2019;       Accepted: Mar. 20, 2019;       Published: Aug. 15, 2019
DOI: 10.11648/j.ss.20190804.16      View  56      Downloads  29
Abstract
Tuntang Village cracker craftsmen in Semarang Regency must answer the challenges in developing healthy products and supporting cracker fans. The culture of adding additives make chewy ingredients which at the last time makes crackers when eaten is considered to be one of the stages of the process that must be done. Bleng is a choice for additive material because prices are cheap and easy to buy on traditional markets. Chronic health threats for consumers due to additives in material adding have become neglected by cracker craftsmen. One of the causes is the characteristics of cracker craftsmen who mostly have low levels of education but have a long business experience. Therefore, it is necessary to carry out a strategy of proper knowledge transfer process among cracker craftsmen through laboratory analysis evidence associated with the resulting health impacts and a persuasive approach to encourage transfer of safer than Borax-rich bleng with STPP (Sodium Tripolyphospate). In addition to awareness-raising of additive material also carried out taste diversification counseling so that it can increase sales value. Price changes occur from crackers using bleng additive from Rp. 13,000/kg to Rp. 35,000/Kg as healty and various taste choices of products.
Keywords
Cracker Craftmen, Crispy, Additional Material, Healthy Cracker
To cite this article
Sri Hartini, Ari Budi Kristanto, Yeterina Widi Nugrahanti, Linda Ariany Mahastanti, Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP), Social Sciences. Vol. 8, No. 4, 2019, pp. 185-189. doi: 10.11648/j.ss.20190804.16
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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