Socialization of Tempe Home Industry Business in Lebung Gajah Urban Village, Palembang
Abstract
The home industry is a home business product or small company because of the type of economic activity at home. One type of home industry is small industries, including the food industry (food and beverage). Lebung Gajah urban village people generally have a livelihood, primarily workers. Besides, some have small home businesses. This counseling aims to develop human resources and productive efforts based on a strong mental attitude to progress, highly dedicated to the characteristics of his family. The service activity is to provide education on the development of the tempe home industry business. Home businesses of tempeh products have an easier prospect of implementing for small companies because tempe raw materials are easy to get, affordable prices, and delicious. Suppose driven and developed, able to support the family economy, especially in the Village Lebung Gajah, Palembang City, South Sumatra Province.
Full Text:
PDFReferences
Aryanta, I.W.R. (2020). Manfaat Tempe untuk Kesehatan. Jurnal Widya Kesehatan. 2(1). 44-50. https://doi.org/10.32795/widyakesehatan.v2i1.609.
Ginting E. (2010). Petunjuk Teknis Produk Olahan Kedelai: Pelatihan Agribisnis bagi KMPH. Malang: Balai Penelitian Kacang Kacangan dan Umbi Umbian.
Kasmidjo, R.B. (1990). Tempe: Mikrobiologi dan Kimia Pengolahan serta Pemanfaatannya. Yogyakarta: PAU Pangan dan Gizi UGM.
Nout, M.J.R., and Kiers, J.L. (2005). Tempe fermentation, innovation, and functionality: update into the third millenium. J. Appl Microbiol. 98(4).789-805. https://doi.org/10.1111/j.1365-2672.2004.02471.x.
Kelurahan Lebung Gajah (2020). Monografi Data Penduduk Berdasarkan Pekerjaannya. Palembang: Kelurahan Lebung Gajah, Kecamatan Sematang Borang Palembang.
Prasojo, M. (2019). Diakses dari https://unsurtani.com/2018/02/cara-membuat-tempe-kedelai. Diakses tanggal 29 Juli 2021.
Rahayu, W.P., Pambayun, R., Santoso, U., Nuraidah, L., dan Ardiansyah. (2015). Tinjauan Ilmiah Teknologi Pengolahan Tempe. Jakarta: Perhimpunan ahli teknologi pangan Indonesia.
Shurtleff, W., and Aoyagi, A. (2007). History of Soybeans and Soyfoods. Lafayette, USA: Soyinfo Center.
Slamet, D.S., dan Tarwoto, Ig. (1980). Komposisi gizi makanan Indonesia. Jakarta: Departemen Kesehatan Republik Indonesia.
DOI: https://doi.org/10.32502/altifani.v1i2.3563
Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Altifani Journal: International Journal of Community Engagement
Indexed by:
Altifani Journal: International Journal of Community Engagement
Diterbitkan oleh Fakultas Pertanian, Universitas Muhammadiyah Palembang
Contact Person:
Rika Puspita Sari, M.Si (HP/WA: +62 822-8016-9666)
Klinik Publikasi Pertanian, Faculty of Agriculture, Universitas Muhamamdiyah Palembang
JL. Jend.A.Yani 13 Ulu Palembang, South Sumatra, Indonesia
Tel. (+62)711-511731; Email: kppfpump@gmail.com; Website: https://jurnal.um-palembang.ac.id/altifani
This work is licensed under a Creative Commons Attribution 4.0 International License.