Herastuti, Heti (2009) PARTISIPASI MASYARAKAT DALAM MENGEMBANGKAN PANGAN LOKAL YANG BERAGAM, BERGIZI, BERIMBANG, AMAN DAN HALAL (B3Aff). In: Seminar Nasional Pengembangan Teknologi Berbasis Bahan Baku Lokal, 2 Desember 2009, Fakultas Teknologi Pertanian UGM.
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Abstract
Indonesia is rich with potential natural resources to be used for human daily needs. Varieties of biological resources have been developed as main food resources such as rice, com, and tuber. They become the sources for carbohydrate and energy. Meanwhile, beans are sources for protein; whereas vegetables are sources for vitamin and fibrous. Nonetheless, as the consequence of instant and fast food products that are comrmnly found nowadays, the local food consumption has been abandoned. This is an imny considering the fact that local food contains more and various nutritious and vitamin, besides as alternaüve carbohydrate source. The activities to develop local food within community have been carried out through the use of house yard, garden, forest; also, through the management of food and life bam. Within the scale of household, the activities are implemented through housewives making local food substances, cooking competition using local food materials, additional food for children and older people; also, surveillance on expired food, colouring substances, preservatives, and other dangerous substances. Community's active participation is required in local food development. The local food development comprises of five aspects. They are food availability, distribution, consumption, alertness and community empowerment. The use of various, nutritious, balanced, safe, and halal local food can be initiated within the scale of household by arranging daily menu for the family.
Keywords: Various, Nutritious, Balanced, Safe, Halal
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Ir., MP HETI HERASTUTI |
| Date Deposited: | 10 Apr 2023 00:41 |
| Last Modified: | 30 May 2024 03:52 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/34336 |
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