Pengolahan Tempe Sebagai Usaha Kemandirian Pengrajin Tempe Desa Beji Kota Batu

Authors

  • Ambar Fidyasari Akademi Analis Farmasi Dan Makanan Putra Indonesia Malang
  • Sentot Joko Raharjo Akademi Analis Farmasi Dan Makanan Putra Indonesia Malang

Keywords:

tempe, tempe flour, second generation tempe

Abstract

Tempe is a national cultural heritage which is nowadays recognized by the world. It is highly nutritious yet nondurable so as if it is not selling well, it is usually sold at a low price, even thrown away. The sales capital at that time is then stuck, tempe craftsmen will suffer great loss. The mentoring program has major purpose to increase their income through processing of unsold tempe into tempe flour. The target partner of this community assistance program is a tempe craftsmen group in the Kampung Tempe, Beji Village, Junrejo Sub-district, Batu City which have been economically productive as Tempe craftsmen. The effort that will be carried out is training on how to make tempe flour. The presence of the tempe processing is moreover expected to become a solution of unsold tempe mentioned earlier. The method used was PAR (participatory Action Research) in the form of counseling, demonstration and mentoring. It was carried out for 3 months. The result of research indicated 90.50 % of respondents agreed that the community service activity was helpful, 70.40% of respondents agreed that the activity of  Tempe was very helpful to circulate the fund, 87.24% respondents stated that their knowledge were increasing following the activity and the last but not the least 85.40% of respondents stated that whole activity was overall good.

References

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Published

2020-11-26

How to Cite

Fidyasari, A., & Raharjo, S. J. (2020). Pengolahan Tempe Sebagai Usaha Kemandirian Pengrajin Tempe Desa Beji Kota Batu . Prosiding SEMADIF, 1. Retrieved from http://semadif.flipmas-legowo.org/index.php/semadif/article/view/50

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Articles