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PROCEEDING ICBS
Published by Universitas Slamet Riyadi
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Articles 2 Documents
 1 
The Utilization of Local’s Beji Soybean For Improving The Welfare of The Community Diah Rachmawati & Ari Indrianto, Sumarmi, Sulastri Isminingsih, Budi Setiadi Daryono
PROCEEDING ICBS 2011: INTERNATIONAL CONFERENCE ON BIOLOGICAL SCIENCE FACULTY OF BIOLOGY UNIVERSITAS GADJAH MADA 201
Publisher : PROCEEDING ICBS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4958.542 KB)

Abstract

Soybean is an important food crop. Productivity of local soybean needs to beimproved to support community food security. Research in the framework of Education forsustainable development has implemented since April until September 2011 in the village ofBeji, District Ngawen, Gunung Kidul Regency, Yogyakarta Special Region. Counseling andtraining of soybean processing was done to educate the public. Soybeans seed areprocessed into soybean milk and added to the manufacture of ‘tiwul’ to enhance protein inthese traditional foods. Communities are trained to process tempe and tofu into nuggets tocreate a variety of flavors. After the training they are expected to increase nutritional intake,especially for the Beji village children and rural communities become healthier.Keywords: soybean, welfare, community
The Utilization of Local’s Beji Soybean For Improving The Welfare of The Community Sumarmi, Sulastri Isminingsih, Budi Setiadi Daryono Diah Rachmawati & Ari Indrianto
PROCEEDING ICBS 2011: INTERNATIONAL CONFERENCE ON BIOLOGICAL SCIENCE FACULTY OF BIOLOGY UNIVERSITAS GADJAH MADA 2011
Publisher : PROCEEDING ICBS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soybean is an important food crop. Productivity of local soybean needs to beimproved to support community food security. Research in the framework of Education forsustainable development has implemented since April until September 2011 in the village ofBeji, District Ngawen, Gunung Kidul Regency, Yogyakarta Special Region. Counseling andtraining of soybean processing was done to educate the public. Soybeans seed areprocessed into 'soybean milk' and added to the manufacture of ‘tiwul’ to enhance protein inthese traditional foods. Communities are trained to process tempe and tofu into nuggets tocreate a variety of flavors. After the training they are expected to increase nutritional intake,especially for the Beji village children and rural communities become healthier.Keywords: soybean, welfare, community

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