{"id":19442,"date":"2021-02-04T13:00:47","date_gmt":"2021-02-04T06:00:47","guid":{"rendered":"https:\/\/uns.ac.id\/en\/?p=19442"},"modified":"2021-02-04T11:24:36","modified_gmt":"2021-02-04T04:24:36","slug":"assisting-msmes-in-yogyakarta-uns-faculty-member-introduced-low-sodium-telur-asin","status":"publish","type":"post","link":"https:\/\/uns.ac.id\/en\/assisting-msmes-in-yogyakarta-uns-faculty-member-introduced-low-sodium-telur-asin\/","title":{"rendered":"Assisting MSMEs in Yogyakarta, UNS Faculty Member Introduced Low-Sodium Telur Asin"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>UNS<\/strong> &#8212; Do not stop at research and scientific journal, three Faculty Members from Food Technology Program (ITP) Faculty of Agriculture (FP) Universitas Sebelas Maret (UNS) Surakarta introduced their low sodium telur asin (salted egg) innovation to the Micro Small, and Medium Enterprise (MSME).<\/p>\n<p style=\"text-align: justify;\">The team that consists of Dr. Setyaningrum Ariviani, S.T.P., M.Sc, Dwi Ishartani, S.TP, M.Si, and Gusti Fauza, ST, MT, Dr.Phil as members took the efforts to improve the quality, quantity, and diversification of \u201cTelur Asin Sakura\u201d products in Bantul, Yogyakarta.<\/p>\n<p style=\"text-align: justify;\">Based on the news release received by uns.ac.id, there are weaknesses and constraints faced by \u201cTelur Asin Sakura\u201d. Among these weaknesses and constraints are the low product quality and short shelf life, weak product quality control, limited product variants, insufficient product packaging and no labeling, and marketing constraints.<\/p>\n<p style=\"text-align: justify;\">\u201cBefore this, there is a limitation of production technology. Previously, \u201cTelur Asin Sakura\u201d is a business unit that produces salted egg traditionally,\u201d Dr. Setyaningrum stated on Friday (29\/1\/2021).<\/p>\n<p style=\"text-align: justify;\">For diversification or adding new product variants, the team conducted training for salted egg production with low sodium that is good for people with hypertension following Dr. Setyaningrum et al. study. This innovation focuses on the salting process by replacing sodium salt (NaCl) with potassium chlorides (KCl) and added teak leaves extract in the salting mixture. The eggs are then put into the oven under 100\u00b0C temperature for 30 minutes. Therefore, the oven is also introduced as production equipment.<\/p>\n<p style=\"text-align: justify;\">There is an improvement in salted egg products. The yolk has better color, better texture, less microbial contamination, lower sodium content, and longer shelf life. \u201cThere is also a new product variant with low sodium salted egg,\u201d Dr. Setyaningrum said. Besides the innovation in the production process, \u201cTelur Asin Sakura\u201d also received assistance in formulating the Standard Operating Procedure (SOP), the introduction of packaging and labeling, and online marketing.<\/p>\n<p style=\"text-align: justify;\">Finally, \u201cTelur Asin Sakura\u201d product is packaged and labeled and has an online website. The production capacity of \u201cTelur Asin Sakura\u201d increased by 2.5 times and sales increased by 48%. This innovation is an improvement considering salted egg is a preservation product for duck egg rich in unsaturated fatty acids, protein, and minerals and have lower levels of phospholipids and cholesterol than fresh eggs.<\/p>\n<p style=\"text-align: justify;\">\u201cOur community service activity provides a solution for the problems faced by \u201cTelur Asin Sakura\u201d,\u201d Dr. Setyaningrum concluded. <strong>Humas UNS<\/strong><\/p>\n<p style=\"text-align: justify;\">Reporter: Kaffa Hidayati<br \/>\nEditor: Dwi Hastuti<\/p>\n","protected":false},"excerpt":{"rendered":"<p>UNS &#8212; Do not stop at research and scientific journal, three Faculty Members from Food Technology Program (ITP) Faculty of Agriculture (FP) Universitas Sebelas Maret (UNS) Surakarta introduced their low sodium telur asin (salted egg) innovation to the Micro Small, and Medium Enterprise (MSME). The team that consists of Dr. Setyaningrum Ariviani, S.T.P., M.Sc, Dwi [&hellip;]<\/p>\n","protected":false},"author":777783,"featured_media":19439,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64,67],"tags":[],"class_list":["post-19442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-research","category-uns-update"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Assisting MSMEs in Yogyakarta, UNS Faculty Member Introduced Low-Sodium Telur Asin - Universitas Sebelas Maret<\/title>\n<meta name=\"description\" content=\"UNS --- Do not stop at research and scientific journal, three Faculty Members from Food Technology Program (ITP) Faculty of Agriculture (FP) Universitas\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/uns.ac.id\/en\/assisting-msmes-in-yogyakarta-uns-faculty-member-introduced-low-sodium-telur-asin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Assisting MSMEs in Yogyakarta, UNS Faculty Member Introduced Low-Sodium Telur Asin - 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