POTENSI BISNIS KEHUTANAN

Paper Bisnis Kehutanan                                                                            Medan,   Maret 2021

 

BUSINESS POTENTIAL IN UTILIZATION OF NON-WOOD FOREST PRODUCTS IN JENGKOL FRUIT (Pithecellobium jiringa)

 

Dosen Penanggungjawab:

Dr. Agus Purwoko, S.Hut., M.Si.

 

Disusun Oleh:

Rizky Nopryanda

181201099

MNH 6

 

 

                                    

 

 

 

 

 

 

 

 

 

 

 

DEPARTEMEN MANAJEMEN HUTAN

FAKULTAS KEHUTANAN

UNIVERSITAS SUMATERA UTARA

MEDAN 

2021

KATA PENGANTAR

              Praise and gratitude for the author to say the presence of God Almighty who has given His grace and guidance to the author so that the author can finish this paper on time. The paper entitled "Business Potential in Utilizing Non-Timber Forest Products in Jengkol Fruit (Pithecellobium jiringa)" is one of the requirements for taking part in the Forest Business course, Department of Forest Management, Faculty of Forestry, University of North Sumatra.

            The author would like to thank all parties, especially to Dr. Agus Purwoko, S.Hut., M.Sc .. as the lecturer in charge who has helped and guided the author in the realization of this paper. In writing this paper, the author realizes that this paper is not yet perfect. Therefore, the authors expect constructive criticism and suggestions for the perfection of this paper. Finally, the authors would like to thank those who have helped in completing this paper. Hopefully this paper can be a source of information for those in need.

 

 

 

 

          Medan,   Maret 2021

 

 

                                                                                                                                                    

Penulis

 

 

 

                                                       

 

 

 

 

 

 

 

 

DAFTAR ISI

                                                                                                                      Halaman

KATA PENGANTAR....................................................................................        i

DAFTAR ISI....................................................................................................       ii

BAB I. PENDAHULUAN

          1.1 Latar Belakang....................................................................................      1

          1.2 Rumusan Masalah................................................................................      1

         1.3 Tujuan..................................................................................................      1

 

BAB II. ISI

          2.1 Potensi Bisnis dari Pemanfaatan Buah Jengkol...................................      2

          2.2 Proses Pembuatan Kerupuk Jengkol....................................................      2

 

BAB III. PENUTUP

          3.1 Kesimpulan...........................................................................................     4           

REFERENCES

BAB I

PENDAHULUAN

1.1  Latar Belakang

The use of forest products for the welfare of village communities around the forest must be preserved. The development of NTFPs is expected to increase the diversity of forest products that can be utilized. More optimal utilization of NTFPs is obtained with more diverse types of NTFPs, so that more products can be marketed (Indrasari et al.,2018).

Business activities affect all levels of individual, social, regional, national and international life. The goodness and success and progress of a business depends on the sincerity and persistence of these business people. Business actors and consumers (users of goods and services) in trade (business) both have needs and interests (Barus dan Nuraini, 2016).

Jengkol (Archidendron pauciflorum) is one of the many plantation products found in almost all parts of Indonesia. This plant is usually used for its seeds to be cooked or eaten fresh, but is given a negative name (stigma) because of its smell. Jengkol seeds are processed into food by means of processing such as boiling, frying, as a base for making chips and also as fresh vegetables (Novenra dan Handayani, 2019).

1.2  Rumusan Masalah

1.      Apa potensi bisnis dari pemanfaatan buah Jengkol (Pithecellobium jiringa)?

2.      Bagaimana proses pembuatan kerupuk Jengkol (Pithecellobium jiringa) ?

 

1.3  Tujuan

1.      Untuk mengetahui potensi bisnis dari pemanfaatan buah Jengkol.

2.      Untuk mengetahui proses pembuatan kerupuk Jengkol.

BAB II

ISI

2.1 Potensi Bisnis Dari Pemanfaatn Buah Jengkol

Jengkol fruit contains nutrients needed by the body. In 100 grams of jengkol fruit contains 80 mg of vitamin C, 23.3 grams of vegetable protein, 4.7 grams of iron, 166.7 mg of phosphorus, and 140 mg of calcium. Behind the high nutritional content, it turns out that jengkol fruit contains a poison called jengkolat acid. In each jengkol fruit seed contains 12% jengkolat acid. However, jengkolat acid can be reduced through processing processes such as boiling, soaking, and burying the jengkol fruit in the soil.

Jengkol fruit contains carbohydrates, protein, vitamin A, vitamin B, phosphorus, calcium, alkaloids, essential oils, steroids, glycosides, tannins, and saponins. Jengkol seeds are part of the plant that is most widely used as food and medicine. The skin of the jengkol plant contains alkaloids, flavonoids, saponins, tannins, glycosides and steroids or triterpenoids.

 

2.2 Proses Pembuatan Kerupuk Jengkol

          Crackers are one type of food that is liked by everyone, both children and the elderly and is consumed by all groups. Crackers are widely used as a side or side dish when eating rice everyday or at parties. It is not surprising that the crackers sold on the market are of very diverse types, both in terms of raw materials and variations in shape. One of the crackers favored by many Indonesians is the jengkol cracker.

Making jengkol crackers is an alternative to add value to jengkol fruit. Jengkol crackers are made using a process that is not too difficult. The traditional way of processing crackers is by providing fresh jengkol fruit. The jengkol fruit is then peeled from the outer skin then boiled to remove the distinctive odor of the jengkol and to soften the texture of the jengkol. One jengkol chip is made from 1 jengkol fruit.

The boiled jengkol fruit is then crushed using a hammer and coated with plastic until it becomes flat. The use of a hammer to pound jengkol seeds requires extra effort and full concentration so that the hands are not injured. The use of plastic itself is useful for coating the jengkol fruit from the hammer and mashed base so that it is not crushed and sticky to the tool. After the crushed jengkol becomes flat, the next process is drying it. Drying it under direct sunlight for 2-3 days. The same method can also be used for other forest products such as melinjo and jackfruit seeds.

 

BAB III

KESIMPULAN

3.1 Kesimpulan

The jengkol fruit which is abundant in the market should be able to be used for various kinds of preparations. Crackers are one type of food that is liked by everyone, both children and the elderly and is consumed by all groups. Jengkol fruit contains carbohydrates, protein, vitamin A, vitamin B, phosphorus, calcium, alkaloids, essential oils, steroids, glycosides, tannins, and saponins. Jengkol seeds are part of the plant that is most widely used as food and medicine.

 

 

 

 

 

REFERENCES

Barus EE, Nuraini.2016. Implementasi Etika Bisnis Islam. Jurnal Perspektif Ekonomi Darussalam. 2(2).

Chaidir Z, Hasanah Q, dan Zein R. 2015. Penyerapan Ion Karbon Cr(III) Dan Cr(VI) Dalam Larutan Menggunakan Kulit Buah Jengkol (Pithecellobium jiringa). 8(2).

Indrasari D, Wulandari C, Bintoro A.2017. Pengembangan Potensi Hasil Hutan Bukan Kayu Oleh Kelompok Sadar Hutan Lestari Wana Agung di Register 22 Way Waya Kabupaten Lampung Tengah .Jurnal Sylva Lestari, 5(1):81-91.

Lia N, Syamwil R, dan Widayani S. 2017. Model Pembelajaran Keterampilan Vokasional Berbasis Potensi Lokal Di SMA Wilayah Kalimantan. Journal Of Vocational and Career Education. 2(2).

Novenra N, dan Handayani D. 2019. Test The Quality Of Taste Of Jengkol Seeds (Pithecellobium jiringan). 4(1).