PKM KELOMPOK USAHA KERIPIK TEMPE DI DESA TULUNGREJO, KECAMATAN BUMIAJI DAN DESA BEJI, KECAMATAN JUNREJO, KOTA BATU, JAWA TIMUR

  • Panji Deoranto Jurusan Teknologi Industri Pertanian Fakultas Teknologi Pertanian – Universitas Brawijaya Jl. Veteran, Malang
  • Retno Astuti Jurusan Teknologi Industri Pertanian Fakultas Teknologi Pertanian – Universitas Brawijaya Jl. Veteran, Malang
Keywords: tempe, tempe chips, sanitation operating procedure (SSOP)

Abstract

Malang, including Batu City, is a tempe-producing region with a characteristic tempe which is a dense texture. The characteristics of the typical tempe have encouraged many small industries and households that produce tempe chips. Batu City which is a tourist city with tempe chips as the main gift, makes the demand for tempe chips very high so that the market for this product is always there. This condition encourages 2 SMEs to produce tempe chips, namely "Fauzi" Tempe Chips (Mitra 1) and "Ibu Anah" UKM Tempe Chips (Mitra 2). The production process that is still done manually and using household-scale equipment by UKM Fauzi Tempe Chips and UKM Ibu Tempe causes less than optimal production results. The Problem of Mitra 1 (SME Tempe Chips "Fauzi") is the tempe chopper used is still tempe manual chopper. Problems with Mitra 2 (UKM "Tempa Chips" Ibu Anah ") are still using wooden handicrafts, the packaging process still uses hand sealers which have started to break, and the process of stripping and breaking soybeans in raw tempeh is still using a simple self-assembling machine. Management and sanitation issues are also a problem in both SMEs. The program implementation methods at both partners include increasing efficiency and capacity of Mitra 2 soybean stripping and solving, enhancing the capacity of cranes in Mitra 1, increasing packaging efficiency in partner 2, improving financial and marketing management in both partners, and assisting in the implementation of food production methods good in both partners. The team will also assist both partners with improved sanitation and assistance in the preparation and implementation of SSOP in both partners.

References

Esaki, H., H. Onozaki, S. Kawakishi, T. Osawa. (1996). New Antioxidant Isolated from Tempeh. J. Agric. Food Chem. 44(3): 696–700. DOI: 10.1021/jf950454t

Karyadi, D., W. Lukito. (1996). Beneficial Effects of Tempeh in Disease Prevention and Treatment. Nutritiuon Reviews 54(11): S94-S98.

Nakajima, N., N. Nozaki, K. Ishihara, A. Ishikawa, H. Tsuji. (2005). Analysis of Isoflavone Content in Tempeh, A Fermented Soybean, and Preparation of A New Isoflavone-Enriched Tempeh. J. Biosci. Bioeng. 100(6): 685–687. Doi: 10.1263/Jbb.100.685

Published
2019-03-19
How to Cite
Deoranto, P., & Astuti, R. (2019). PKM KELOMPOK USAHA KERIPIK TEMPE DI DESA TULUNGREJO, KECAMATAN BUMIAJI DAN DESA BEJI, KECAMATAN JUNREJO, KOTA BATU, JAWA TIMUR. TEKNOLOGI PANGAN : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 10(1), 9-17. https://doi.org/10.35891/tp.v10i1.1434
Section
Artikel