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All Journal Journal of Management and Creative Business Indonesia Bergerak: Jurnal Hasil Kegiatan Pengabdian Masyarakat
Ratu Syafira Nurasyifa
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Public Health

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Pelatihan Pembuatan Bolu Ampas Tahu Lokal di Kelurahan Lewirato Muhammad Rizki Bima Putra; Ratu Syafira Nurasyifa; Mely Sukma Dewi Ratu Mutiara; Nurlayli Istiqomah; Merlin Qhardanova; Sri Rezeki; Nunung Faujiah; Isti Mulyati; Zyad Dilmi
Indonesia Bergerak : Jurnal Hasil Kegiatan Pengabdian Masyarakat Vol. 2 No. 1 (2024): Januari : Indonesia Bergerak: Jurnal Hasil Kegiatan Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/inber.v2i1.135

Abstract

Tofu dregs cake is increasingly becoming a favorite among the community, creating opportunities for mothers in Lewirato Village to develop it as a home industry. This research reviews entrepreneurship training efforts aimed at teaching mothers how to make tofu dregs cake, with the aim of increasing skills and local economic potential. The implementation method involves demonstration, direct observation, and interviews. This training was carried out involving women from PKK cadres and households around the sub-district. The results showed an increase in skills in making tofu dregs sponge cake and high enthusiasm from the participants. In conclusion, this activity empowers mothers to produce quality tofu dregs cake, reduces dependence on external purchases, and strengthens the local economy.
Pemanfaatan Ampas Tahu Sebagai Upaya Mengelolah Menjadi Tepung Dalam Pembuat Brownies Kukus Ratu Syafira Nurasyifa; Melly Sukma Dewi Ratu Mutriara; Muhammad Rizki Bima Putra; Sri Rezeki; Merlin Qhardanova; Aris Munandar
Journal of Management and Creative Business Vol. 2 No. 1 (2024): Januari : Journal of Management and Creative Business
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/jmcbus.v2i1.2116

Abstract

This research explores the potential for using tofu dregs as an alternative raw material in making steamed brownies to reduce food industry waste. By replacing some of the wheat flour, this research assessed the impact of substitution on the color, aroma, taste, texture and appearance of steamed brownies. The experiment used a Completely Randomized Design with six levels of substitution (0%, 5%, 15%, 25%, 35%, and 45%). Organoleptic test results show that 25% substitution provides optimal quality in all aspects, confirming the potential of tofu dregs as a raw material that can improve the quality of food products while reducing industrial waste.
Co-Authors Aris Munandar Isti Mulyati Melly Sukma Dewi Ratu Mutriara Mely Sukma Dewi Ratu Mutiara Merlin Qhardanova Muhammad Rizki Bima Putra Nunung Faujiah Nurlayli Istiqomah Sri Rezeki Zyad Dilmi