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Journal : Multidisciplinary Indonesian Center Journal

DIVERSIFICATION OF TOFU WASTE INTO TEMPE GEMBOS AND TEMPE RAGI IN TELUK SENTOSA VILLAGE Nasution, Zulkarnain
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 2 No. 2 (2025): Vol. 2 No. 2 Edisi April 2025
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v2i2.558

Abstract

The diversification of tofu waste into soft tempeh and tempeh starter in Teluk Sentosa Village aims to optimize the utilization of tofu waste while increasing community income. Through participatory training, the community is taught techniques for processing tofu waste into value-added products. The results indicate that the produced soft tempeh has a tender texture and high nutritional value, while the tempeh starter shows good fermentation activity. Marketing these products has led to a significant income increase of approximately 30% within three months post-training. Additionally, this initiative contributes to waste reduction and enhances community awareness regarding sustainable resource management. It is hoped that this program can continue and provide positive impacts on the economy and environment in the village.
DIVERSIFICATION OF TOFU WASTE INTO TEMPE GEMBOS AND TEMPE RAGI IN TELUK SENTOSA VILLAGE Nasution, Zulkarnain; Henki Japina
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 2 No. 1 (2025): Vol. 2 No. 1 Edisi Januari 2025
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v2i1.568

Abstract

The diversification of tofu waste into soft tempeh and tempeh starter in Teluk Sentosa Village aims to optimize the utilization of tofu waste while increasing community income. Through participatory training, the community is taught techniques for processing tofu waste into value-added products. The results indicate that the produced soft tempeh has a tender texture and high nutritional value, while the tempeh starter shows good fermentation activity. Marketing these products has led to a significant income increase of approximately 30% within three months post-training. Additionally, this initiative contributes to waste reduction and enhances community awareness regarding sustainable resource management. It is hoped that this program can continue and provide positive impacts on the economy and environment in the village
FACTORS INFLUENCING GREEN ECONOMY DEVELOPMENT IN LAKE TOBA TOURISM AREA Zulkarnain Nasution; Aziddin Harahap
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 3 No. 1 (2026): Vol. 3 No. 1 Edisi Januari 2026
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v3i1.1490

Abstract

The development of a green economy is a strategic issue in realizing sustainable development, especially in potential areas such as Lake Toba. However, the role of socio-cultural factors in supporting the green economy has not been extensively researched empirically. This study aims to analyze the influence of Community Awareness, Environmental Knowledge, and Local Cultural Beauty on Green Economic Development in the Lake Toba area. The method used is a quantitative approach with multiple linear regression analysis techniques with the help of SPSS software version 25. Data were obtained from questionnaires distributed to local respondents The results of the study showed that Community Awareness and Environmental Knowledge did not have a significant effect on the green economy, while the Beauty of Local Culture had a significant effect. The value of the determination coefficient (R²) of 0.4053 indicates that the three variables explain the 40.5% variation in the development of the green economy. These findings confirm the importance of a cultural approach in supporting the sustainability of the Lake Toba region.