Tempe Production Research Articles

PREFERENSI PELAKU INDUSTRI TEMPE TERHADAP KUALITAS BAHAN BAKU KEDELAI DI KECAMATAN SEMARANG SELATAN, KOTA SEMARANG

Soybean is the main source of vegetable protein for the people of Indonesia. Indonesian soybean consumption is mostly used for tempe production. Soybean processed foods such as tempe are produced by home industries. In producing tempe, the quality of soybean raw materials needs to be considered. Good and bad quality soybean raw materials can affect the quality of the tempe produced. Tempe producers should determine what kind of soybean quality is suitable for use according to the needs and desires of each individual. This study aims to analyze the preferences of the tempe producers on the quality of soybean raw materials, and identify the quality attributes of soybeans based on the order of importance of the tempe producers in South Semarang Sub-District, Semarang City. The method used in this study is a census with a total of 51 respondents in the home industry. Data were collected through observation and interviews using a questionnaire. The research data were analyzed using conjoint analysis. The results showed that the tempe producers' preferences for the quality of soybean raw materials were big seed size, yellow seed color, round seed shape, similar size, and high swellability. Soybean quality attributes based on the order of importance of the tempe producers are seed size, seed swellability, seed color, seed size similarity, and seed shape. Hypothesis testing also shows that there is a strong correlation between the estimated preference and the actual preference.

The Utilization of Soybean Aircraft Waste as A Additional Material in The Process of Manufacturing Goat Feed Materials

The processing process in industry does not only produce the main product but also produces residual production which is usually not used anymore and is called waste. Soybean aircraft waste is a of tempe production by 10% of the total amount of soybean aircraft waste. Environmental problems caused by waste and also the supply of imported feed at a fairly high price underlies researchers to make nutrient-rich feed products by utilizing soybean aircraft waste. The Research content contained in soybean aircraft waste in the form of energy is 306.48 kcal/kg, crude protein 14.45%, fat 3.15% and crude fiber 47.01% . The purpose of this study is to produce a produce a product that is expected to be a solution in reducing waste from the production of soybeans as an additive ]in feed processing. The Methods used in this study is a qualitative descriptive study. The Result in a this journal is additional feed product using soybean aircraft waste that provided benefits for increasing appetite, milk production and meat quality in livestock.

DIVERSIFICATION AND INNOVATION OF TEMPE PROCESSED PRODUCT’S TO IMPROVE COMPETITIVENESS IN SMALL AND MEDIUM-SIZED ENTERPRISES TEMPE BUSINESS IN MEKAR BARU VILLAGE

At the moment, many small and medium-sized business actors are either pursuing or even starting a business within the realm of small and medium-sized cottage industries. The UKM of Tempe Mekar Baru is a forerunner in service-oriented commercial enterprise. It is in the Kabayan Village of the Mekar Baru Village of the Kopo District of the Serang Regency of the Banten Province. This business is owned by Mr. Wasis, who also serves as the president. One of the most significant activities contributing to the economy is the production of tempe. However, there are stumbling blocks in tempeh production that eventually become problems. The main issue for tempe artisans is the fluctuating demand for tempe, which is caused by many factors that cause a lack of buyer interest in tempe itself, which in turn causes some tempe to be damaged and not sold, resulting in a decline in sales. Therefore, it is necessary to innovate the product to transform processed tempe into an innovative product and foster sustainable business development. This Product Knowledge Management (PKM) has been developed to innovate processed tempe products, diversifying tempe products. And it is increasing the production capacity of processed tempe with numerous variants of processed products, including Tempe chips, Tempe egg rolls, Tempe nuggets, and others. This PKM utilizes mentoring activities, increases production capacity, introduces the market share of processed tempeh, and integrates e-commerce marketing into the activity evaluation stage. These are the method or approaches that took. In this PKM program, the anticipated results include an increase in the total number of sales, production, and the development of a method for the Mekar Baru UKM to maintain a sustainable marketing strategy for the tempe that it processes to the next step

Analisis Pengendalian Kualitas Pada Tempe Menggunakan Metode Seven Tools

Basically, product quality is one of the important factors that becomes one of the benchmarks for the success of a product and the future of a company. Even though the production process is carried out well, the resulting product is often not as desired, or in other words it produces a damaged/defective product. The presence of defective products will reduce product quality and this causes losses to the business. To meet consumer satisfaction, business actors must be able to maintain product quality in accordance with consumer needs, in quality control which is very much needed to control the production process so that it conforms to predetermined standards. Small and Medium Industrial Factory (IKM) Bapak Warianto is one of the tempe production factories where in the tempe production process he found several tempe defects ranging from color, shape, to the packaging of the tempe that could not be sold. This research, which was conducted at tempe factory Bapak Warianto, aims to identify quality problems in tempe products, analyze the causal factors in tempe products and provide solutions to improve the tempe production process. The Seven Tools Method is the method that will be used in this research, where this method consists of several statistical tools that are used to determine product quality. From 10 sampling times, there were 4 types of defects in tempeh, of which the four types of defects were eaten as the most dominant/frequent defects. This is because the storage area for tempeh when fermented is not clean and not covered enough so that small animals can still enter. Lack of air circulation and human factors where workers are not careful are also some of the causes of damage to tempe.

Analysis of SS Tempe production quality control with the six sigma method at Sirajussa’adah Islamic Boarding School Limo Depok

Quality is a factor to increase the competitiveness of a product. By increasing quality, the production costs will be reduced, thus it will eventually reduce waste. The failure of a product can be caused by the availability of raw materials, machines, equipment, human resources, and environmental factors during the production process. Quality control is a method used to keep the product needed by the market to be within controlled limits. This study aims to determine the quality of Tempe SS products at the Sirajussa’adah Islamic Boarding School in Limo Depok. It is carried out to see whether the quality is still within control limits or not by using the Six Sigma method with several stages of DMAIC (Define, Measure, Analyze, Improve and Control) implementation. In this research, calculations are carried out using the checksheet, flow chart, histogram, Pareto Hart, control, scatter diagram and fishbone diagram methods of production. Based on the results, it can be concluded that for 25 times the study, it is obtained the value of the center line (CL) of 0.0036, the value of the upper control limit (UCL) of 0.0050, and the value of the lower control limit (LCL) of 0. It is also found that there are a number of variations in the process that are outside the control limit (out of control) and within the control limit (in control) in the production process of Tempe SS at the Sirajussa Islamic Boarding School in Limo Depok. However, this is still inadequate for the fermentation process infrastructure, equipment for packaging is still manual and environmental factors determine the cause of the number of defective products.

Rancang bangun mesin pengiris tempe otomatis

Tempe slicer is one of the food industry machines that is still developing, however, in various parts of Indonesia the machine still uses the manual method for slicing tempe as its main raw material. With that, to maximize the production of tempe by developing an automatic tempe slicer to increase the capacity of the tempeh slices. The fabrication process of this machine includes planning, drawing design, frame assembly and others. The manufacture of this automatic tempe slicer goes through various stages such as: measuring, cutting, welding, painting, assembling and testing. The tempe slicer is designed using the main actuation, namely an electric motor and a knife to slice the tempe. This automatic tempe slicer is equipped with a blade driven by a shaft that generates power from an electric motor transmitted by the pulley and v-belt.

Pengembangan Unit Usaha Tempe melalui Aplikasi Mesin Giling Kedelai Teknologi Screw

DEVELOPMENT OF TEMPE PRODUCTION UNIT THROUGH THE APPLICATION OF SOYBEAN SCREW-TYPE MILLING MACHINES. Pondok Pesantren Asy-Syifa’ Muhammadiyah (PPAM), located in Yogyakarta, aims to become an independent and benevolent institution for the community. To realize its noble missions, PPAM initiated the Tempe Production Unit (TPU) as an alternative source of financial incomes and to provide nutritional foods for its students. The TPU at PPAM was established through the application of the screw-type milling machine, which is more efficient, time-saving and hygienic compared to traditional milling methods. The community service program at PPAM was initiated by involving the administrators in an intensive discussion to analyze the required resources and future prospects of TPU. The manufacturing process of milling machine was carried out at Universitas Muhammadiyah Yogyakarta, followed by training of the PPAM members in operating the milling machine. The PPAM members enthusiastically participated and provided valuable inputs for the machine adjustments. Before officially handing the milling machine to PPAM, the machine has been adjusted in accordance with the PPAM members suggestions. Evaluation and monitoring were carried out during the initial production stages, which has been successfully processing 4 kg of soybeans into 20 packs of tempeh per day.

IoT Applications in Fermented Tempe Production

Tempe is made from fermented soybeans with the fungus Rhizopus Oligosporus. In the manufacture of tempe producers often experience failure. The main cause is the temperature and humidity of the room where the tempe production is not maintained. The absence of supporting devices for detecting temperature and humidity in the factory is an obstacle in the tempe fermentation process. Manufacturers can only estimate the temperature and humidity in the fermentation chamber. If the temperature is considered too hot, tempe producers will come to the factory and open the air vents so that the room temperature returns to normal. To increase tempe production and reduce the risk of production failure, it is necessary to design an automatic control and monitoring tool through the use of the Internet of Things (IoT). The tools used in this research are ESP8266, DHT22, Relay, Power Bank as a power source, fans, and lights. The results obtained from the test are that if the temperature and humidity are above or below the normal temperature (250C-320C), a notification will appear on the user's smartphone via the Blynk application. If the temperature is too hot, the fan will turn on automatically. If the temperature is too cold, the light will turn on. Monitoring data can also be viewed on the things peak website in graphic form.

Pemberdayaan Karyawati Pabrik Tempe Membuat Pupuk dari Limbah Cair untuk Budidaya Sayur Sehat

The production of tempe by AULIA has created a new problem of smelly liquid waste. This problem may be overcome by converting the waste to organic liquid fertilizer for healthy vegetable cultivation. In this project, the women employee of AULIA tempe producer were trained in a program to utilize tempe liquid waste for healthy vegetable cultivation. The objective of this project was to improve their awareness of the environmental problem and convert such waste for healthy vegetable production. The activities during the training included counseling, training, and assistance in the production of activators, healthy vegetable cultivation by utilizing organic liquid fertilizer made of tempe liquid waste. The training was evaluated by conducting pre-and post-test to view the trainee's capability in absorbing the training program. Following the training, the trainee demonstrated their ability to absorb the training program as evidenced by their improved knowledge of the use of liquid organic waste (POC) by 34.4% and enhanced skill of organic liquid fertilizer and healthy vegetable cultivation by 66.7%. The result of the training program was the production of an organic liquid fertilizer marked as POCUMY. It was also found that POCUMY increased the show's healthy appearance of collards, chili, tomato, and eggplant. The training program conducted in this project has undoubtedly improved the trainee's skill in producing organic liquid waste and its use as a fertilizer for vegetable cultivation for family consumption.

ANALISIS PRODUKSI TEMPE BUNGKUS DAUN PISANG DI DESA LOA PARI KECAMATAN TENGGARONG SEBERANG KABUPATEN KUTAI KARTANEGARA (The Production Analysis of Banana Leaves-Wrapped Tempe in Loa Pari Village Tenggarong Seberang Subregency Kutai Kartanegara Regency)

The purposes of this research were to know the production cost, revenue, and profit of tempe production, the influence of soybean usage to tempe production level, total product, average product, and marginal product of production of banana leaves wrapped tempe . The research was conducted from April to June 2016 in the Village of Loa Pari, Subregency of Tenggarong Seberang, Regency of Kutai Kartanegara. Sampling used census method and data were collected by direct observation and interview to 20 respondents. The data were analyzed to calculate total cost, revenue, income, total product, average product, and marginal product. The results of this research showed the average production cost of IDR4,728,311.40 month-1, the average revenue of IDR11,100,000.00 month-1, and the average income of IDR6,371,688.60 month-1. The use of soybeans will affect tempe production. Total production of banana leaves wrapped tempe was 22,200 packs month-1. The average production of banana leaves wrapped tempe was 733 packs days-1. The marginal production of banana leaves wrapped tempe was 25 packs kg-1.

PERCONTOHAN BUDIDAYA KEDELAI HITAM DI LAHAN SAWAH DESA KEMUMU DAN OLAHAN HASILNYA

This devotional activity aims to improve farmers' skills in the cultivation of black soybeans and increase the selling value of black soybeans which can ultimately increase farmers' incomes in Kemumu Village. Devotional activities are designed in 3 types of activities that are mutually sustainable, namely (1) education and extension of black soybeans, (2) the manufacture of black soybean planting experiments, and (3) training and the making of black soybean processing. The results of the activity showed that the education and counseling carried out by the devotional team was able to increase knowledge about black soybeans both planting techniques and processing of seed products. Cultivation of soybean plants and the manufacture of processed soybean seeds into tempe, tofu, and soy sauce have been successfully carried out by the farmer's group of Kemumu Village, North Bengkulu. The result achieved by the black soybean variety Detam 4 is 1.39 tons/ha. To follow up on this activity, the proposed suggestions include: (1) in the future members of the target farming group are expected to continue to carry out the practice of cultivating black soybeans on a wider scale (2) members of the target farming group to keep making tempe and soybeans on an industrial scale to increase household income, (3) to the government to provide a channel of funds to meet adequate equipment resources in the production of tofu and industrial-scale tempe.

Produksi Tempe Kedelai dalam Perspektif Ekonomi Islam

The production of soybean tempeh is a business run by the owner of soy tempeh in Tembilahan city using fermented soybean as raw material and has good nutritional value for human health. This study aims to determine the production of soybean tempeh in the city of Tembilahan and to determine the production of soybean tempeh from an Islamic economic perspective. This type of research is qualitative research. The subject of this research is the owner of the soybean tempe production site in the city of Tembilahan, totaling 4 tempe owners. While the object of research is the production of soybean tempe in the city of Tembilahan in the perspective of Islamic economics. The data was collected by interview, observation and documentation. The conclusion of this research is the soybean tempeh production has not fully carried out the production process according to the perspective of Islamic economics, this can be seen from the discrepancy in the application of work in fields that are permitted by Allah, namely in one of the production sites, namely the application of the system. wages to workers and reduction of scales that have been regulated in Surah Al-Hadid verse 25 and Al-Isra verse 35

Implementation of Maqashid Sharia and Islamic Corporate Social Reponbility in Production Ethics (Case Study of Tempe Home Industry in Kamal Madura)

<p>Islamic economics is an economic system that is built on the basics and arrangements of the Qur'an and Al-Sunnah with the aim of <em>maslahah. </em>Production does not only create something that does not exist, but also makes goods resulting from several productive activities that have usability. A producer must contain Islamic values in their production activities. This value is reflected in the objectives in the production cycle must contain<em>good luck </em>and uphold the ethics and norms of both parties, namely consumers and producers whose ultimate goal is to achieve happiness in the world and the hereafter (<em>falah). </em>This article discusses ethical issues related to tempe producers and their relation to religion. The literature review used includes the concept of ethics, production theory, Islamic production ethics and production in Islam. At the end of the discussion, namely how a tempe producer creates a mashlahah in their production activities by implementing the maqashid sharia concept and the concept of social responsibility in Islam (ICSR) from the tempe production activities so that their activities achieve Islamic values: barokah, maslahah, falah, responsibility. social responsibility that synergizes with production theory.</p>

KARAKTERISTIK AIR LIMBAH INDUSTRI TEMPE (STUDI KASUS: INDUSTRI TEMPE SEMANAN, JAKARTA BARAT)

Tempe is one of the traditional Indonesian foods that have liked by people for a long time. In the tempe processing process, besides soybeans, water is also one of the raw materials that has an important role because water is used in almost every production process: Boiling, Soaking, Washing, and Fermenting. To process 1 kg of soybeans into tempe requires 24.28 liters of water where the boiling process requires 7.02 liters of water, 4.36 liters of soaking, 7.64 liters of washing, and fermentation requires 5.26 liters of water. Tempe production also produces waste water that is bad for the environment where in all the water used in the production process is directly disposed of without being processed first. The quality standard for tempe processed waste is regulated in the Regulation of the Minister of the Environment of the Republic of Indonesia No. 5 of 2014 with 3 main parameters, namely BOD with levels of 150 mg/l, COD 300 mg/l, TSS 100 mg/l. Wastewater produced by tempe production contains BOD 4146.50 mg/l, COD 32297.71 mg/l, and TSS 0.75 mg/l. The wastewater produced by tempe production exceeds the government quality standard, but in the production of tempe, the waste water is not treated but is discharged into water bodies.

Analisis Perilaku Biaya Pada Industri Rumah Tangga Tempe Akibat Adanya Fluktuasi Harga Kedelai

Tempe is a typical Indonesian food made fermented soybeans. Tempe is a good source of nutrition because it contains protein, carbodydrates, fat, vitamins and minerals needed by the body. Soybean used to make tempe must be of good quality. Pliken Village is a tempe production center, because it has the highest number of tempe craftsmen in Banyumas Regency. With the increase in soybean prices which have continued to increase lately, the tempe business has decreased due to lack of capital to continue the business. The purpose of this research are to: 1). Knowing the amount of costs, revenues and income before and after increase in soybean prices in the tempe production business in Pliken Village. 2). Knowing the factors that affect the increase in tempe production costs. The researh was carried out in Pliken Village from May 2021 to July 2021. The target of this research is the tempe craftsmen of Pliken Village who produce for one month. The sampling method uses simple random sampling technique and obtained by respondents as many as 81 craftsmen using the slovin formula. The analytical method used is the analysisno costs and revenues, and multiple linear regression analysis. Based on the results of the analysis of costs, revenues and income shows the total cost incurred by the craftsmen before the increase in soybean prices and after the increase in soybean prices is Rp. 11,883,809 per month. Based on the classical assumption test there are factors that affect the increase in production costs such as soybean prices, family labor wages, wages for non-family workers, gasoline prices, and banana leaf prices. While the factors that do not affect the increase in production costs are the price of yeast, the price of plastic and the price of used paper.

Implementation of Maqashid Sharia and Islamic Corporate Social Reponbility in Production Ethics

Islamic economics is an economic system that is built on the basics and arrangements of the Qur'an and Al-Sunnah with the aim of maslahah. Production does not only create something that does not exist, but also makes goods resulting from several productive activities that have usability. A producer must contain Islamic values in their production activities. This value is reflected in the objectives in the production cycle must containgood luck and uphold the ethics and norms of both parties, namely consumers and producers whose ultimate goal is to achieve happiness in the world and the hereafter (falah). This article discusses ethical issues related to tempe producers and their relation to religion. The literaturereview used includes the concept of ethics, production theory, Islamic production ethics and production in Islam. At the end of the discussion, namely how a tempe producer creates a mashlahah in their production activities by implementing the maqashid sharia concept and the concept of social responsibility in Islam (ICSR) from the tempe production activities so that their activities achieve Islamic values: barokah, maslahah, falah, responsibility. social responsibility that synergizes with production theory.

Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review

The availability of legumes in Indonesia is abundant. Many of them show great potential as an alternative ingredient to suppress the deficiency of nutrient intake. However, the utilization needs to be improved. The aim of this review is to evaluate the potential of selected non-soy legumes which are jack bean, mung bean, red kidney bean, and cowpea based on some consideration such as productivity and their potential to be used as raw ingredient for tempe production related to the nutrient content and functional properties. Despite of the high production of non-soy legumes, the utilization is still considerably low. Several researches stated that non-soy legume shows a great nutrient profile and good functionalities after being processed into tempe. Nutrient content of jack bean, mung bean, red kidney bean, and cowpea were improved due to the removal of antinutrients by the processes involved in tempe production. It shows a similarity and comparability to nutrient content of soybean tempe and even shows better functionality

Pemanfaatan Bio-Economy dari Glycine Max dan Digital Marketing bagi Pengrajin Tempe

One of the potentials Jambearum village is from the tempe production which is located in Puger, Jember regency. This potential has the opportunity to be developed into a center for SMEs, because several businesses have joined the "Paguyuban Delima" with the aim of building a forum for communication, friendship, besides a forum for activities to strengthen family functions in an integrated manner, through economically beneficial efforts. However, this potential is constrained by several fundamental problems, including human resources, limited creativity and innovation, marketing, and capital. Aims this research to create innovation of tempeh chips and marketing. To develop business, direct action method through practice is carried out with socialization steps to foster aspects of innovation and creativity. Then marketing is carried out by socialization and introduction to social media methods, sealer, and brand design to market standards while reaching a wider and easier market. The method for capital problems is done by providing direct assistance in the form of a tempe cutting machine. The result shows that a new innovation from tempe products to increase the selling value with the innovation of tempe chip products with various flavors that are packaged and branded in such a way as to attract consumers.

Analysis of Business Differences in The Tempe Industry in The City of Surakarta

The purpose of this study was to identify the business performance of the tempe industry and to analyze the tempe industry in Surakarta. The basic method in this research is method explorative. Data retrieval apart from census technique was also carried out through in-depth interviews with several key informants using snow ball technique. The research location was determined purposively. Types of data consist of primary data and secondary data. The method of data analysis used analytical descriptive analysis, explaining and analyzing descriptions of the business performance of the tempe industry. The results showed that most of the sources of capital for tempe-making business come from their own capital. Based on the results of the study, the total cost of one month incurred by tempe craftsmen is Rp. 26,096,657. The average tempe production for one month produces 40,529 tempe. The amount of monthly revenue for the tempe industry is IDR 28,779,571.00 so that the business profit in one month is IDR 2,709,914.00. Suggestions given based on the results of this study are that the producers of the tempe industry increase tempe production, so that higher business profits can be obtained, producers optimize promotions by utilizing social media continuously

AN IMPROVED DESIGN OF A SOYBEAN PEEL SEPARATOR FOR TEMPE PRODUCTION

Tempe is a typical food of Indonesia which is consumed by people throughout the world. Tempe is made of fermented soybean by Rhizopus sp. The production of tempe is labor intensive. Among the twelve core stages in tempe production. One of that is separating the peel of soybean which is performed by human energy. It is hard to make contamination-free tempe since manual operation is involved in the process. This research was conducted by reverse engineering method with the aim to redesign an existing soybean peeling separator base on the user needs. The cycle time of whole tempe production to detect the problem were calculated. The longest time is peel separating process which use 40% from the whole tempe production. This station will be examined deeply an calculated per work elements and classify these elements to be the criterion of the developed machine. These criterion generate various design concepts, then each design will be chosen using scoring concept, screening concept, and feasibility to be realized. The results revealed that, the newly designed peel separator decreased the processing time by 39%, which decrease the risk of contamination by manual operator. In addition to that, the reduction of cycle time was decreased the water and electricity use of tempe production.