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Study of the Cashew Nut Product Processing Process at UD. Cashew Mubaraq Kendari City

Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian · Vol. 5 No. 1 (2024) · pp. 11–17

DOI
10.33772/tekper.v5i1.46465
ISSN
2721-5709
Published
2024-04-28
Publisher
Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,
Language
eng

Abstract

AThis research aims to determine the cashew product processing process at UD. Cashew Mubaraq in Kendari City. Data collection was carried out using interview and documentation methods. The analysis used is descriptive analysis. Based on the research results, it is shown that the cashew product processing process at UD. Cashew Mubaraq in Lombe begins with the stages: (a) providing raw materials, (b) washing process, (c) process of providing flavorings, (d) frying process, (e) process of adding flavorings, and (f) packaging process. Production activities carried out by UD. Mete Mubaraq Lombe are done 8 times a month. The production volume for each month can process 40 tonnes of cashew nuts with the assumption of 8 tonnes of peeled cashews with a sales volume of 4 tonnes of raw cashews (super and regular), 3.5 tonnes of fried cashews, and 0.5 tonnes of cashew shells. This production can increase when there is an increase in market demand.

Keywords

Collaboration network of the authors

40 authors · 89 co-authorship links · 6 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Syiah Kuala
  • Institut Agama Islam Negeri Kendari
  • Indonesia University of Education
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La RiandaAffiliation unknown7
Muhammad SyukriUniversitas Syiah Kuala6
Muh NasirUniversitas Halu Oleo4
La Ode AlwiUniversitas Halu Oleo4
Muh AmirUniversitas Halu Oleo3
Eka SuaibUniversitas Halu Oleo3
Saidin SaidinUniversitas Halu Oleo2
Wa Ode Srijuna RamayanaAffiliation unknown2
Makmur KambolongUniversitas Halu Oleo2
LA KARIMUNAUniversitas Halu Oleo2
Ciang WindasariUniversitas Halu Oleo1
Nuraeni NuraeniUniversitas Halu Oleo1
Liwaul LiwaulUniversitas Halu Oleo1
Ilmainar MaunaUniversitas Halu Oleo1
Amriani YusufAffiliation unknown1
Justawan JustawanAffiliation unknown1
Nur IdaInstitut Agama Islam Negeri Kendari1
Sartono SartonoUniversitas Halu Oleo1
Faisal SaputraAffiliation unknown1
Hasbullah HasbullahUniversitas Halu Oleo1
Najib HusainUniversitas Halu Oleo1
Susi Sani FatmawatiAffiliation unknown1
Erwing ErwingUniversitas Halu Oleo1
La TarifuUniversitas Halu Oleo1
Marlinda MarlindaAffiliation unknown1
Asmunidar AsmunidarAffiliation unknown1
La Ode MustafaAffiliation unknown1
Basriah BasriahAffiliation unknown1
Muslim MuslimIndonesia University of Education1
Aco Nata SaputraAffiliation unknown1
Muhammad Tanzil Aziz RahimallahAffiliation unknown1
Ahmad AmiruddinAffiliation unknown1
Juriani JurianiAffiliation unknown1
M Najib HusainAffiliation unknown1
Irmayani IrmayaniAffiliation unknown1
La Ode JamilAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JMIP/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Study of the Cashew Nut Product Processing Process at UD. Cashew Mubaraq Kendari City</dc:title>
	<dc:creator>Kiki, Wa Ode</dc:creator>
	<dc:creator>Herdhiansyah, Dhian</dc:creator>
	<dc:creator>Abdulllah, Weka Gusmiarty</dc:creator>
	<dc:creator>Asriani, Asriani</dc:creator>
	<dc:subject xml:lang="en-US">Cashew product processing; UD. Cashew Mubaraq; descriptive analysis</dc:subject>
	<dc:description xml:lang="en-US">AThis research aims to determine the cashew product processing process at UD. Cashew Mubaraq in Kendari City. Data collection was carried out using interview and documentation methods. The analysis used is descriptive analysis. Based on the research results, it is shown that the cashew product processing process at UD. Cashew Mubaraq in Lombe begins with the stages: (a) providing raw materials, (b) washing process, (c) process of providing flavorings, (d) frying process, (e) process of adding flavorings, and (f) packaging process. Production activities carried out by UD. Mete Mubaraq Lombe are done 8 times a month. The production volume for each month can process 40 tonnes of cashew nuts with the assumption of 8 tonnes of peeled cashews with a sales volume of 4 tonnes of raw cashews (super and regular), 3.5 tonnes of fried cashews, and 0.5 tonnes of cashew shells. This production can increase when there is an increase in market demand.</dc:description>
	<dc:publisher xml:lang="en-US">Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2024-04-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/JMIP/article/view/46465</dc:identifier>
	<dc:identifier>10.33772/tekper.v5i1.46465</dc:identifier>
	<dc:source xml:lang="en-US">Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian; Vol 5, No 1 (2024): April - Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian; 11 - 17</dc:source>
	<dc:source>2721-5709</dc:source>
	<dc:source>10.33772/tekper.v5i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JMIP/article/view/46465/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian</dc:rights>
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