Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP)

Sri Hartini; Ari Budi Kristanto; Yeterina Widi Nugrahanti; Linda Ariany Mahastanti

doi:doi:10.11648/j.ss.20190804.16

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Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP)

Sri Hartini, Ari Budi Kristanto, Yeterina Widi Nugrahanti, Linda Ariany Mahastanti

Published in Social Sciences (Volume 8, Issue 4)

Received: 16 February 2019 Accepted: 20 March 2019 Published: 15 August 2019

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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.

Published in	Social Sciences (Volume 8, Issue 4)
DOI	10.11648/j.ss.20190804.16
Page(s)	185-189
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cracker Craftmen, Crispy, Additional Material, Healthy Cracker

References

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[2]	Mahastanti. L. A. Yeterina W. N. and Sri H., 2013. The Model Of Knowledge Transfer of Small and Medium Enterprises In Creating Product Innovation (A Case Study Of Cracker Enterprises In Tuntang. Semarang Regency). International Journal of Business and Management Invention ISSN (Online): 2319 – 8028. ISSN (Print): 2319 – 801X www.ijbmi.org Volume 2 Issue 11ǁ November. 2013ǁ PP. 26-38 www.ijbmi.org
[3]	Pane. I. S. Devi N. dan Indra Chayaya. 2012. Analisis Kandungan Boraks (Na₂B₄O₇ 10 H₂O) Pada Roti Tawar Yang Bermerek dan Tidak Bermerek yang Dijual Di Kelurahan Padang Bulan Kota Medan Tahun 2012. https://media.neliti.com/media/publications/14404-ID-analisis-kandungan-boraks-na2b4o7-10-h2o-pada-roti-tawar-yang-bermerek-dan-tidak.pdf
[4]	Detikfood. 2012. Bleng. Bahan Kimia Mirip Boraks Biasa Dipakai untuk Kerupuk. https://food.detik.com/info-kuliner/d-1950663/bleng-bahan-kimia-mirip-boraks-biasa-dipakai-untuk-kerupuk.
[5]	See. A. W. 2010. Risk and health Effect of Boric Acid. American Journal of Applied Sciencies 7 (5). 2010. p620-627.
[6]	Research Report. 2015. Survey of Boric acid and sodium borates (borax). The Danish Environmental Protection Agency Strandgade 291401 Copenhagen. ISBN no. 978-87-93352-23-0. https://www.ft.dk/samling/ 20151/almdel/SUU/bilag/106/1581395.pdf
[7]	Sentra Informasi Keracunan Nasional (SIKerNas). Pusat Informasi Obat dan Makanan: Asam Borat. Badan POM RI. http://ik.pom.go.id. Accessed: February 16, 2019.
[8]	Nugraha. E. P. Merkuria K. and Linda K.. 2017. STPP (Sodium tripolyphosphate) As A Substitute Material Solid Bleng in Karak Making with Different Rice Variety. https://ejurnal.unisri.ac.id/index.php/jtpr/article/download/.../1340
[9]	Lioe. M. Hanifah N. H. dan Dian. 2017. Perbandingan Metode dan Verifikasi Analisis Total Karbohidrat dengan Metode Luff-Schoorl dan Anthrone Sulfat. http://repository.ipb.ac.id/ handle/123456789/53643
[10]	Janairo. G. C. Marianne L. Leonisa Y. and Julita R.. 2011. Determination of the Sensitivity Range of Biuret Test for Undergraduate Biochemistry Experiments. e -Journal of Science & Technology (e-JST). https://www.researchgate.net/publication/267722242_ Determination_ of_the_Sensitivity_ Range_of_Biuret_Test_for_Undergraduate_Biochemistry_Experiments
[11]	Shin. D. 2012. Analysis of dietary insoluble and soluble fiber contents in school meal. Nutr Res Pract. 6 (1): 28–34. Published online 2012 Feb 29. doi: 10.4162/nrp.2012.6.1.28.
[12]	B. Srinivasulu. Bhadra D. P. and Murthy P. H. C. 2012. Physico-Chemical Standardization of Tankana (Borax): An AyurvedicMineral Drug. ISSN: 2277-7695CODEN Code: PIHNBQZDB-Number: 2663038-2IC Journal No: 7725 Vol. 1 No. 62012 Online Available at www.thepharmajournal.
[13]	Rohayati. E., 2019. Direct communication.

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APA Style

Sri Hartini, Ari Budi Kristanto, Yeterina Widi Nugrahanti, Linda Ariany Mahastanti. (2019). Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP). Social Sciences, 8(4), 185-189. https://doi.org/10.11648/j.ss.20190804.16

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ACS Style

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). Soc. Sci. 2019, 8(4), 185-189. doi: 10.11648/j.ss.20190804.16

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AMA Style

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). Soc Sci. 2019;8(4):185-189. doi: 10.11648/j.ss.20190804.16

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@article{10.11648/j.ss.20190804.16,
  author = {Sri Hartini and Ari Budi Kristanto and Yeterina Widi Nugrahanti and Linda Ariany Mahastanti},
  title = {Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP)},
  journal = {Social Sciences},
  volume = {8},
  number = {4},
  pages = {185-189},
  doi = {10.11648/j.ss.20190804.16},
  url = {https://doi.org/10.11648/j.ss.20190804.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ss.20190804.16},
  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.},
 year = {2019}
}

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TY - JOUR
T1 - Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP)
AU - Sri Hartini
AU - Ari Budi Kristanto
AU - Yeterina Widi Nugrahanti
AU - Linda Ariany Mahastanti
Y1 - 2019/08/15
PY - 2019
N1 - https://doi.org/10.11648/j.ss.20190804.16
DO - 10.11648/j.ss.20190804.16
T2 - Social Sciences
JF - Social Sciences
JO - Social Sciences
SP - 185
EP - 189
PB - Science Publishing Group
SN - 2326-988X
UR - https://doi.org/10.11648/j.ss.20190804.16
AB - 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.
VL - 8
IS - 4
ER -

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Author Information

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

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APA Style

Sri Hartini, Ari Budi Kristanto, Yeterina Widi Nugrahanti, Linda Ariany Mahastanti. (2019). Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP). Social Sciences, 8(4), 185-189. https://doi.org/10.11648/j.ss.20190804.16

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ACS Style

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). Soc. Sci. 2019, 8(4), 185-189. doi: 10.11648/j.ss.20190804.16

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AMA Style

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). Soc Sci. 2019;8(4):185-189. doi: 10.11648/j.ss.20190804.16

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@article{10.11648/j.ss.20190804.16,
  author = {Sri Hartini and Ari Budi Kristanto and Yeterina Widi Nugrahanti and Linda Ariany Mahastanti},
  title = {Reviewing and Implementing of Cracker Craftsmen Towards Healthy Products with Innovating Various Flavors (Change Bleng to STPP)},
  journal = {Social Sciences},
  volume = {8},
  number = {4},
  pages = {185-189},
  doi = {10.11648/j.ss.20190804.16},
  url = {https://doi.org/10.11648/j.ss.20190804.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ss.20190804.16},
  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.},
 year = {2019}
}

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