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Arsinah Habibah Fitriah
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Health Professions Nursing Public Health

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Kreativitas Pengembangan Formula Tempe Generasi Dua Di Kota Malang Arsinah Habibah Fitriah; Yohanes Kristianto; Astutik Pudjirahaju
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 3 No 2 (2017): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v(3)i(2)y(2017).page:96-103

Abstract

Abstract: This study was aimed to explore second generation tempe consumption pattern of in Malang.This study was descriptive qualitative.Tempeh consumption pattern was obtained from group of motherof 6-59 months child with malnutrition and pregnant withchronic energy deficiency. In general, respondentsconsumed tempeh almost everyday. Tempe products were prepared traditionally in form of snackor protein source side dish. Tempeh processing is generally done by frying. Respondents have recognizedthe new way of processing tempeh in form of second generations. Respondents living in the tempehindustry area usedmore various ingredients and more complex methods of cooking. They also indicatedthe ability to adopt new way of tempeh processing. Conclusion: People in Malang consumes tempeh intwo forms, ie. side dishes and snack traditionally processed mainly by frying. They may adopt new wayof tempeh processing.
Co-Authors Astutik Pudjirahaju Yohanes Kristianto