Development of Packaging and Product Variations of Taro Chips at the Wanagiri Taro Processing Group

Luh Suriati *

Food Technology Study Program, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia.

Ni Ketut Mardewi

Animal Husbandry Study Program, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia.

Desak Ketut Tristiana Sukmadewi

Agrotechnology Study Program, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia.

Luh Kade Datrini

Accounting Study Program, Faculty of Economics, Warmadewa University, Denpasar, Indonesia.

Putu Ajus Raditya Putra

Food Technology Study Program, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia.

I Wayan Widiantara Putra

Master of Agricultural Science, Postgraduate Faculty, Warmadewa University, Denpasar, Indonesia.

*Author to whom correspondence should be addressed.


Abstract

Aims: The prospects and development opportunities for taro-based processed food products have recently increased. Taro chips represent a type of snack food product that is particularly popular in the Wanagiri area of the Sukasada District in Buleleng Regency. The company's objective is to increase the quantity and quality of its production. Partners encounter impediments in the realm of business management, which impede the effective functioning of both production and marketing management.

Study Design:  Qualitative study with an intervention-based approach.

Place and Duration of Study: Wanagiri Village, Sukasada District, Buleleng Regency on June, 20th 2024.

Methodology: The planned method for implementing activities for the development of packaging and product variations for the Wanagiri Talas Chips Processing Group, Sukasada District, Buleleng Regency, is to utilize the following; (a) The interview and discussion methods; (b) Face-to-face method will facilitate the transfer of knowledge regarding food packaging and hygienic sanitation, the processing of taro chips in a variety of flavors, storage, marketing, entrepreneurship and business management; (c) The programmed incorporates direct practice, guided by instructors who are competent in their respective fields

Results: The primary challenges encountered by partners include sub-optimal business management and unappealing product packaging. This product has the potential to become a new source of income for the group. Furthermore, this activity has demonstrated success in supporting partners from the cultivation stage to the product marketing stage. As a result of the training and hands-on experience gained, group members have become more independent and are now better equipped to develop taro products.

Conclusion: This activity enhances the knowledge and abilities of group members in the processing and marketing of taro products. Prior to the programmed, group members lacked knowledge of attractive packaging and diverse flavors of taro chips.

Keywords: Packaging, appropriate technology, taro chips, independent society


How to Cite

Suriati, Luh, Ni Ketut Mardewi, Desak Ketut Tristiana Sukmadewi, Luh Kade Datrini, Putu Ajus Raditya Putra, and I Wayan Widiantara Putra. 2024. “Development of Packaging and Product Variations of Taro Chips at the Wanagiri Taro Processing Group”. Asian Journal of Advances in Agricultural Research 24 (8):10-16. https://doi.org/10.9734/ajaar/2024/v24i8532.