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All Journal IJTI (International Journal Of Transportation And Infrastructure)
Adi Wicaksono
Student of Economics Faculty, Narotama University of Surabaya
Civil Engineering, Building, Construction & Architecture Transportation

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THE PRODUCTION PROCESS OF TOFU USING RAW MATERIALS TO KEEP QUALITY Adi Wicaksono; Dian Yuguslavia
IJTI International Journal of Transportation and Infrastructure eISSN 2597-4769 pISSN 2597-4734 Vol 1 No 2 (2018): March 2018
Publisher : NAROTAMA UNIVERSITY, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.428 KB) | DOI: 10.29138/ijti.v1i2.634

Abstract

Indonesia is a tropical country where many communities work as farmers by using fertile soil. One of them is soybeans, soybeans can be processed into various foods and beverages, such as tofu, tempe and soybean juice. There are various methods of soybeans process, so that the quality is also various. Quality is the totality of facilities and characteristics of products or services that meet the needs, expressed or implied (Loh, 2001: 35). One of the most favorite foods of Indonesian people is tofu.
Co-Authors Dian Yuguslavia