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Jariyah
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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PELATIHAN DIVERSIFIKASI OLAHAN TEMPE PADA PENGRAJIN TEMPE DI DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN Anugerah Dany Priyanto; Sri Djajati; Jariyah
Journal of Science and Social Development Vol. 1 No. 2 (2018): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v1i2.166

Abstract

One of the tempeh craftsmen villages is Parerejo, Purwodadi Subdistrict, Pasuruan Regency. A total of 107 work and depend on their income as tempeh producers in that area. Thus far, most of the craftsmen only sold it in the form of fresh tempeh. Only view people are using tempeh as tempeh chips. Consequenetly, the tempeh are not sold on a day that is wasted due to the shelf life is not long enough. The introducing of implementers was carried out slowly and kinship before the main program was carried out. This program used fresh tempeh which was adjusted to the implementation of food technology knowledge. This was conducted by processing fresh tempeh into three types of diversified tempeh products such as mendoan tempeh, tempeh balls, and tempeh rolade. In this service program, communicative language was used to accompany knowledge transfer about tempeh processing to the tempe craftsmen community. This program was conducted to intend that the given information can be accepted by the community, so that this community service program get a positive response. After conducting counseling and training to the tempeh craftsmen community, some of enthusiastic were got from craftsmen when they did the activities. Most of the craftsmen did not yet know the diversification of processed tempeh products that were delivered by the team. As a result of this service program, it can be concluded that these activities were very beneficial for the tempeh craftsmen community in Parerejo Village and they hope that the service activities with more various materials.
PENERAPAN TEKNOLOGI TEPAT GUNA PADA PENGOLAHAN SARI DAN ES PUTER TEMPE DI KAMPUNG TEMPE DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN Anugerah Dany Priyanto; Sri Djajati; Jariyah
Journal of Science and Social Development Vol. 2 No. 2 (2019): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v2i2.184

Abstract

Parerejo Village, Purwodadi Subdistrict, Pasuruan Regency, which is famous for its tempeh village because most of patriarch work as tempeh craftsmen. The majority of tempe craftsmen sell their product only fresh tempeh and the minority processing the tempeh into chips and nuggets. This has an impact on the disposal of unsold tempeh due to its short shelf life. The program has the targets community were the wives of tempeh craftsmen with the aim of helping their husbands. This program applies appropriate technology from the science of food technology to processing fresh tempeh. Fresh tempeh products were processed into two types of diversification, namely tempeh juice and es puter. The training was carried out using the verbal language of the local community with the aim were easily delivered of knowledge and can be accepted by the community. Socialization and training can also be carried out well that can be known by looking at the community's response with enthusiasm and the sustainability of the program which will be carried out continuously in a coordinated manner by the chairman of the tempeh craftsmen community. The results of this program can be concluded that community service to tempeh craftsmen is very useful and the community hopes that the product can continue until it is ready for production and commercial in the market.
Co-Authors Anugerah Dany Priyanto Sri Djajati