Article Per Year (5 Year)
p-Index From 2021 - 2026
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This Author published in this journals
All Journal International Journal of Engagement and Empowerment (IJE2)
Sitti Aida Adha Taridala
Universitas Halu Oleo, Indonesia
Humanities Education Other

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TRAINING ON THE UTILIZATION OF VEGETABLE PROTEIN SOYBEAN TEMPE AND PROCESSED TEMPE "SPICY TEMPE NUGGETS AND TEMPE PUDDING" IN KENDARI CITY Yuli Purbaningsih; Sitti Aida Adha Taridala; Idrus Salam
International Journal of Engagement and Empowerment Vol. 1 No. 2 (2021): International Journal of Engagement and Empowerment
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ije2.v1i2.23

Abstract

Soybean is an annual herb with branching dikotil little, the root system of a taproot, and cambium stem. Soybeans can turn into semi-vines in low light. Soy tempeh, which is not liked as food by the community, processed soybean tempeh, one of which is tempeh nuggets and tempeh pudding, has a very potential market, quite a lot of consumers support the development of this production which is an alternative food for people who want to consume products from tempeh flour. After we carry out all production activities, we continue to market it as the market potential in Southeast Sulawesi in particular, quite a lot of consumers support the development of this production which is a snack food for people who want to consume products from processed tempe products
Co-Authors Idrus Salam Yuli Purbaningsih