Ethnoscience Approach in Cooperative Academic Education Programs (COOP)

Abstract

Cooperative Academic Education Programs (COOP) is an Integrated Work Learning Program between universities represented by students and lecturers with the world of work through a model of assistance in solving the problems faced by UMKM. This research was conducted to integrate the approach of ethnoscience on COOP program at UMKM that is Carica Fruit Production, Business of Fried Chicken and Opak Cassava Production. Research method using an experimental method. With data collection techniques consist of observation, documentation and literature study. The results of the achievement program are creative solutions to develop UMKM: 1) UMKM engaged in the home-based industry that produces fast food show that the intensity of cooking oil usage affects oil viscosity value. The more the amount of usage the viscosity of oil will decrease. The results of this study occurred in the two brands of oil, 2) The manufacture of cassava opak can be studied using the principle of expansion. The expansion process occurs during the drying and frying process. The main factor affecting the occurrence of expansion is temperature, 3) Carica leather waste treatment can be analyzed through strain process on the sap, electrostatic process on the separation of particles, an isobaric process in leachate water container.