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All Journal Jurnal Inovasi Manajemen, Kewirausahaan, Bisnis dan Digital
Maulida Arifah
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Other

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Proses Pembuatan Tempe Home Industry Berbahan Dasar Kedelai di Laudendang Dusun 7 Ratna Sari Dewi; Nur Soleha; Sri Mulida; Adinda Chairul Ummi; Maulida Arifah
Jurnal Inovasi Manajemen, Kewirausahaan, Bisnis dan Digital Vol. 2 No. 2 (2025): Mei : Jurnal Inovasi Manajemen, Kewirausahaan, Bisnis dan Digital
Publisher : Asosiasi Riset Ilmu Manajemen dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jimakebidi.v2i2.509

Abstract

Tempeh is a source of vegetable protein and fiber that is very beneficial for the body. Although it is a traditional food ingredient, tempeh is still popular with the community, especially vegetarians who use it as a substitute for animal protein. In the production process, it is important to analyze the cost structure, revenue, and income of the business. The stages of making tempeh start from selecting good quality soybeans, followed by the washing, soaking, boiling, and fermentation stages. Tempeh is one of the foods favored by the Indonesian people. The raw material for making tempeh comes from soybeans. as seen in the Tempeh manufacturing industry in Laudendang, located in the Sei Tuan sub-district, Deli Serdang district. This study aims to determine the procedure for making soybeans. Based on examples of stages or procedures from the home industry for making tempeh, which is located in Laudendang. and provide a discussion of the function of the tempeh making process. The results of the study indicate that the soybean-based tempeh process in the Laudendang industry, which can be applied to soybean materials. Based on the fermentation period, it is known that the soybean fermentation period is faster.
Co-Authors Adinda Chairul Ummi Nur Soleha Ratna Sari Dewi Sri Mulida