Tofu Production Research Articles

Analisis Strategi Pemasaran Dalam Meningkatkan Volume Penjualan Pada UD. Tahu Murni Kota Gunungsitoli

Marketing has a crucial role in increasing product sales and introducing products to consumers. UD. Tahu Murni, located in Gunungsitoli City, is a business that focuses on tofu production with additional tempeh products. Although the business is still in operation, tofu production shows stagnation, with an increase only occurring on weekends. This is due to the lack of effective marketing strategies to attract a wider consumer base. This study aims to evaluate the marketing strategies implemented by UD. Tahu Murni in an effort to increase its sales volume. The main focus of this research is to identify the constraints faced in the marketing strategy as well as to propose improvement measures. Based on the results of the study, it was found that the marketing strategy of UD. Tahu Murni has not been optimized. The business still relies on traditional marketing methods such as word of mouth, direct sales, and direct distribution, which have proven to be slow and inefficient in expanding the market. Improving product quality and product planning based on consumer complaints is not enough to significantly increase sales volume.

Analisis Penerapan Konsep Green Business Pada Pengembangan UMKM Tahu Di Kota Medan

MSME activities generally have a positive impact on regional progress but also have a negative impact which creates conflict between the community and MSME owners. The resulting negative impacts result in environmental damage in the form of water pollution, air pollution, and so on which are detrimental to society. Tofu Entrepreneur MSMEs in Mabar Village, Medan Deli District, Medan City are MSMEs that have high productivity every day. This has a close relationship to the environmental and economic impacts of the surrounding community. The aim of this research is in accordance with the problem formulation that has been prepared, namely to determine the application of Green Business in the development of MSMEs. The type of research used in this research is descriptive research with a qualitative approach. The data sources obtained by researchers consist of 2 types, namely primary data in the form of interviews and secondary data in the form of literature or scientific articles and various related books. The data collection techniques and instruments used in this research are observation and interviews. The data analysis techniques used are data collection, data reduction, data presentation and drawing conclusions. Based on the research results, it shows that the implementation of Green Business in tofu MSMEs in Mabar Village still does not fulfill the implementation of the 8 principles of implementing Green Business. The management of tofu production waste in this area is still lacking and not optimal because MSMEs know how to dispose of liquid waste by simply flowing it, causing an unpleasant odor. Judging from Islamic business ethics in implementing Green Business in MSMEs, it is known that in Mabar Village they have not fully implemented Islamic business ethics. The failure to implement Islamic business ethics by MSME players shows that the business practices carried out are not in accordance with Islamic law.

Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey

This study investigated various strategies: mono-, simultaneous and sequential fermentation of halophilic Candida versatilis and Tetragenococcus halophilus to valorize salted whey, a side stream of salted tofu (pressed beancurd) production, with an ultimate goal of creating a soy sauce-like condiment. Growth, glucose, organic acids were monitored throughout fermentation, while free amino acids and volatile compounds were analyzed on the final days. In monoculture fermentation, both C. versatilis and T. halophilus thrived in salted soy whey. However, in co-culture fermentation, an antagonistic relationship was observed, wherein C. versatilis growth was slightly suppressed and T. halophilus was significantly inhibited. In C. versatilis-involved fermentations, no significant (p > 0.05) differences in key volatile and non-volatile chemical components were found among various fermentation modes. Key soy sauce-like volatile compounds, such as 4-ethylguaiacol and 4-ethylphenol, were detected in all C. versatilis-fermented salted soy whey, while T. halophilus primarily functioned as a lactic and acetic acids producer. This study highlights the potential of mixed culture fermentation involving soy sauce yeast and lactic acid bacteria for eventually developing a soy sauce-like condiment from salted soy whey, with C. versatilis playing a crucial role in flavour development. The findings suggest that fermenting of a single culture of C. versatilis in lactic acid-adjusted salted soy whey could be a viable and efficient choice for future production of soy sauce-like condiment.

Effectiveness of Eco Enzymes in Reducing Chemical Parameters of Tofu Factory Liquid Waste in Klumutan Village, Saradan District

The tofu industry generates substantial liquid waste that poses environmental challenges due to its high chemical oxygen demand (COD), total suspended solids (TSS), and pH levels. This study aimed to determine the effectiveness of Eco Enzymes in reducing these chemical parameters in the tofu industry waste in Klumutan Village, Saradan District. Utilizing a Quasi-Experimental method, the research employed purposive sampling of liquid waste from tofu production. The findings revealed that the application of Ecoenzyme at doses of 5%, 10%, and 15%, with detention times of 10, 15, and 20 days, significantly reduced COD, TSS, and pH levels. The results showed that both the dosage and detention time had a substantial impact on the effectiveness of Ecoenzyme in treating the waste. The implications of this study suggest that Eco Enzymes can be an effective, eco-friendly solution for improving wastewater management in the tofu industry, thereby contributing to environmental sustainability.

Impact of a Mg2+ emulsion coagulant on tofu's gel characteristics

In the industrial production of tofu, controlling the coagulation rate is crucial. A controlled-release Mg2+-loaded water-in-oil emulsion coagulant was employed in tofu manufacturing, and its effects on the physical properties and gel behavior of tofu were studied. Compared with MgCl2, the emulsion coagulant could extend the initial coagulation time of soybean protein from 3 s to about 30 s due to its sustained release effect on Mg2+, which significantly decelerated the tofu gelation rate. In addition, different Mg2+ release rates significantly influenced the physical properties of the final tofu gel. At an appropriate Mg2+ release rate (at 7000 r min−1), it promoted the formation of a uniform and denser gel network, increased protein β-sheet structures, and benefited tofu in terms of moisture retention, yield, color, springiness, and appearance quality improvement. However, under low Mg2+ release rate, the emulsion coagulant weakened the disulfide bond and hydrophobic action, resulting in a weaker network. It also enhanced the moisture mobility in the tofu gel, with a dehydration rate of up to 17.72%. Similarly, too fast Mg2+ release rate also resulted in uneven networks with voids, leading to reduced moisture retention, yield, and color quality of tofu. These findings aim to provide a theoretical basis for the industrial production of tofu.

MODAL MANUSIA DAN MODAL FISIK PADA USAHA MIKRO TAHU DI DESA LAMBUSA KECAMATAN KONDA KABUPATEN KONAWE SELATAN

The objective of this study is to ascertain the extent to which human and physical capital are deployed in tofu processing micro-enterprises in Lambusa Village, Konda Sub-district, South Konawe Regency. The population under investigation comprises all individuals employed in tofu processing businesses in Lambusa Village. The sample was determined using the census method, namely by taking the entire number of the study population, so that the sample in this study was 33 people (30 employees and 3 tofu business owners). This type of research employs a quantitative approach. Research data were collected using survey methods, interviews, and documentation, with the assistance of media in the form of questionnaires. Then the research data were analyzed using the quantitative descriptive method, using the class interval formula. The findings indicated that human capital and physical capital in tofu processing micro-enterprises in Lambusa Village were notably high. This suggests that the existing capital is capable of providing and contributing to the maintenance and increase in tofu production. Human capital encompasses knowledge, expertise, abilities, and skills, each of which is generally in the high category. The human capital possessed by employees of tofu processing businesses is derived from the experience they have accumulated over the years working in tofu processing businesses. The physical capital of tofu processing micro-enterprises encompasses both working capital and fixed capital, both of which are typically classified as high.

Correction to “Novel technologies for improving quality of tofu products and their packaging: A critical overview”

Correction to “Novel technologies for improving quality of tofu products and their packaging: A critical overview”

The Influence of Selected Herb Additives on the Organoleptic and Antioxidant Properties and Storage Stability of Frozen Homemade Tofu

The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profile using thin-layer chromatography (HPTLC). Moreover, the texture profile and organoleptic assessment of the compared products were performed. The antioxidant and texture parameters were also controlled in tofu fixed by different methods: cold herbal infusion and prolonged freezing of vacuum-packed products. It was shown that homemade tofu was characterized by better sensory and texture properties than commercial product. Moreover, the introduction of plant additives to tofu increased the antioxidant activity and the content of polyphenols in the final product; the greater the activity of the herbs used, the higher the degree of tofu enrichment was achieved. In terms of all analyzed parameters, cranberries and Herbes de Provence additives to tofu were found to be the first choice. It was found that the addition of herbs to tofu allowed us to create new sensory features, enhanced the pro-healthy value, and extended the storage time. Due to no significant changes in texture and antioxidant properties of frozen tofu, as well as its acceptable microbial quality, freezing vacuum-packed tofu can be recommended as a beneficial way to extend the storage time at home condition. The addition of herbs allows for the design of new versions of tofu in accordance with consumer preferences, and the proposed packaging method can be applied on an industrial scale.

Optimizing Tofu Production with Contextual Learning and Linear Programming

Optimizing Tofu Production with Contextual Learning and Linear Programming

Model Pengembangan Usaha Tahu (Studi Kasus Pada UMKM HNJ Kota Bekasi)

HNJ Tofu Factory is one of the processing industry sectors that produces raw white tofu made from soybeans. The appearance of several problems faced, such as improper business strategy management and tends to be monotonous has resulted into inconsistencies in tofu production and sales which are less significant. The purpose of this research is to optimize the development of business potential by providing HNJ Tofu Factory business model strategy so it can create new value to maintain its business. In this study, the author uses the Business Model Canvas approach to map the business model of the HNJ Tofu Factory and evaluates it using SWOT analysis. The method used in this research is a case study method with a qualitative method and data collection techniques are carried out using observation, interviews and documentation. Based on the research results HNJ Tofu Factory must: (1) Maintaining the price, quality and taste of the tofu products sold, (2) Improving the service and relationships provided to regular and potential customers, (3) Increasing the number of variations of tofu products sold, (4) Increasing the value selling by adding brand labels and packaging, (5) Improving operational management in the business, (6) Adding promotional activities via social media, (7) Improving good and stable pricing strategies, (8) Maintaining good relationships with distributors and customers, (9) Increasing the effectiveness and efficiency of business processes, (10) Increasing sales with website and e-commerce services, (11) Establishing cooperative relationships with government.

Supply Chain Analysis of Tofu Products in The FR Tofu Agroindustry Sepande Village

Supply Chain Analysis of Tofu Products in The FR Tofu Agroindustry Sepande Village

Penerapan Strategi Digital Marketing dalam Meningkatkan Penjualan Tahu Susu Antapani Cabang Galuh Mas di Karawang

This research on the Antapani Milk Tofu business aims to analyze and provide an explanation of the use of digital marketing on the impact of increasing income in the Antapani milk tofu business, Galuh Mas branch in Karawang. This case study was designed using a qualitative descriptive approach. The locus of this research is Antapani Milk Tofu which is located on Jl. Bharata Raya, Galuh Mas-Karawang, West Java. The descriptive method is used to describe the efforts of the owners and employees of Tahu Susu Antapani in developing its marketing through digital marketing. This research collects data through interviews, observation, documentation, the internet and journals and articles. By conducting direct interviews with employees, in this observation, researchers obtained data when observing social media accounts. The results of interviews and studies show the positive effects of using digital marketing with social media and e-commerce platforms which have increased the income of Antapani Milk Tofu, Galuh Mas Branch. By utilizing social media, promoting Antapani milk tofu products becomes easy; without promotion, it will be difficult to sell the product. With a digital marketing strategy using social media to promote Antapani milk tofu, it is better known by the people of Karawang, and the sales income obtained increases. From several interviews with consumers, they also found out about the Antapani milk tofu product from the media. social.

Analysis of the Application of Islamic Business Ethics to MSME Tofu Products in Duren Village, Madiun City

Analysis of the Application of Islamic Business Ethics to MSME Tofu Products in Duren Village, Madiun City

Optimalisasi Produksi Bersih dengan Pendekatan Neraca Air di Pabrik Tahu ABC

Tofu is a food product derived from soybeans. The production process generates waste that can pollute the environment. This study aims to examine clean production methods through direct observation and interviews. The growth of food industry centers, particularly in Wagir, Malang, has intensified competition, often neglecting environmental impacts. Conducted at ABC tofu factory in December 2022, this research investigates the tofu production stages: soaking, washing, grinding, boiling, filtering, coagulating, pressing, molding, and cutting. Notably, ABC factory’s washing process involves flowing water over soybeans soaked for 3 minutes. Water is essential for all stages except molding and is sourced from a well. The factory’s water storage system fills the tank unless manually stopped. At ABC tofu industry, 4350 liters of water are used for 75 kg of soybeans, producing 3813.3 liters of wastewater. Soaking lasts 4-5 hours in a 42 cm diameter and 50 cm height bucket, causing soybeans to swell and soften. Wastewater volume is measured by filtering water from soaked soybeans in a 7-liter bucket; not all soak water is captured during filtration

Utilization of Tofu Pulp Flour in Making Cookies

The research objective of what's unique about culinary tourism in Indonesia is not only the food aspect, but also the art and culture. Art and culture packages can be sold through the food. Some regions in Indonesia also make the tourism sector the backbone of the economy because it can bring positive flows to businesses in the service and food sectors. Cookies are popular type of snack food enjoyed by people of all ages, from children to adults, in both rural and urban areas. With this high import value, the utilization of other materials is necessary to reduce the use of wheat flour and produce flour that does not contain gluten so that it can be consumed by people with gluten intolerance, such as tofu pulp flour. Tofu pulp is actually a solid waste derived from the by-product of soybean pulp squeezed in tofu production. Tofu dregs are part of the soybean seeds that remain after filtering. So far, tofu pulp has not been optimally utilized by tofu producers, they just throw it away which can cause pollution. Although there are also tofu producers who have sold this solid waste, they sell it at a very cheap price. Meanwhile, the amount of tofu pulp itself is quite large because approximately 40% of the total tofu production is the result of solid waste. Solid waste of tofu production is actually not so detrimental when compared to its liquid waste because this solid waste can be reprocessed, into flour. Based on the explanation above, study will be conducted to replace the role of eggs in pound cake with tofu, making it suitable for all groups including vegans and those who have allergies to eggs. This research will focus on aspects of taste that include flavor, aroma, texture and appearance.

Quality Control Analysis Using Statistical Quality Control (SQC) and Fault Tree Analysis (FTA) Methods in Semoga Laris Tofu Factory

Semoga Laris tofu factory is a business engaged in the production of tofu. This factory produces approximately 80 drums of tofu per day. There are problems faced at this factory, namely the increase in defective products, namely the texture of the tofu that is too soft, dirty tofu, and the shape of the tofu that is too thin. This can lead to decreased consumer confidence. Every day there are at least 10-15% defective products. This study was conducted to determine the types of product defects, the causes of product defects, and propose improvements to minimize defective products in tofu processing. The methods used in this research are Statistical Quality Control (SQC) and Fault Tree Analysis (FTA). The quality tools of SQC method are check sheet, histogram, pareto diagram, P control map, and fishbone diagram. Then proceed using the Fault Tree Analysis (FTA) method to determine suggestions and corrective actions. Based on the results of research using the SQC method, it is known that the number of thin size defects is 46.231, there is dirt on the tofu as many as 16.093 seeds, and the texture of soft tofu is 27.357 seeds. The results of the analysis using the fault tree analysis (FTA) method show that the causes of product defects include insufficient rest time (D2), irregular machine maintenance (E2), insufficient rest time (F1), and no temperature checker. Proposed improvements that can be given are by providing measuring instruments, making machine maintenance schedules, making machine control cards, giving breaks, supervising, giving gifts to workers, and providing thermometers.

IMPLEMENTASI METODE WEIGHTED AGGREGATED SUM PRODUCT ASSESMENT DALAM MENENTUKAN KEDELAI TERBAIK PRODUKSI TAHU, TEMPE

This research aims to implement the Weighted Aggregated Sum Product Assessment method in identifying soybeans as raw materials in the production of tofu and tempeh. Tofu and tempeh production often experiences production failures, such as the tofu compaction process being insufficient or the texture being too dense, the tempeh fermentation process being less than optimal and so on. This is influenced by poor soybean raw materials, both in terms of texture and color and the selection of soybeans which is still done directly by looking at the color and brand. Meanwhile, these two things do not necessarily correspond to the right criteria for tofu and tempeh production. In this research, the Weighted Aggregated Sum Product Assessment method was used in making decisions to determine the best soybeans for producing tofu and tempeh based on 4 selection criteria, namely soy color, soy size, soy moisture and soy texture. All these criteria are then processed to obtain the best soybean results that are appropriate for the raw material for making tofu and tempe, namely soybeans from the Ahok supplier with a value of 4.475.

Mitigasi Risiko pada Proses Produksi Tahu Menggunakan Pendekatan Metode Failure Mode and Effect Analysis dan Risk Priority Number

The Bantul Tofu Industry is a medium-sized industry that processes soybeans into tofu located in the Bantul area. In the production process there are still errors that cause the tofu product to be damaged. The aim of this research is identify risks that occur in tofu production, analyze priority risk events, and make recommendations for improvements. The method used is FMEA to analyze the occurrence of risks or failures in a process and RPN to provide a risk assessment score for proposed improvements. Based on the research results, it was found that there were 14 total risk events and there were 5 risks that were mitigation priorities, such as spilling of tofu coconut milk, mixing of soybean quality, incorrect cutting of tofu, slippery production floors, and the presence of liquid waste. Recommendations for improvement are creating SOP, using adequate equipment, maintaining the cleanliness of production areas and routine maintenance. Keywords: Failure Mode and Effect Analysis, Risk Priority Number, Tofu Processing

Factors Influencing Unsafe Behavior in Somber Small Industry Centers (SIKS) Using Logistic Regression Analysis

Tofu is a characteristic of Indonesian food, so it is not uncommon if this tofu food is found in Balikpapan City. Tofu is commonly produced in small and medium scale industries that are commonly found in the city of Balikpapan. The technology used in the tofu production process is still very simple, still uses human labor, and the process is less than optimal. The tofu production process begins with the washing, grinding, and pressing processes carried out by humans. This study aims to analyze the influence of the work environment and worker identity on Behavior Based Safety in the SIS tofu making industry. The population in this study is workers in SIKS somber totaling 32 workers from 14 home tofu production sites as for how to collect samples by direct observation and interviews with workers (response variables), namely unsafe behavior in the form of not wearing proper clothes while working (Y), and independent variables (predictors), namely a safe workplace environment (x1), Air Ventilation Conditions (X2) , Layout Conditions (X3), Working Duration (X4) Denoted 1 if > have worked for 3 months and 0 if < 3 months, worker status (X5), use of PPE in the form of boots (x6), educational status (x7) This study uses binary logistic regression analysis ?(x), where the workplace environment and workplace layout have the opportunity to have a significant influence on the unsafe behavior of workers (not wearing proper clothing) production workers know SIKS Somber.

Full factorial design of the effects of coagulants and processing variables on the physicochemical quality and texture profile analysis of kenaf seed tofu

Aim: Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants, kenaf seed-to-water ratio for extraction, and temperature of addition of coagulant on the physicochemical and texture quality of kenaf seed tofu. Methods: Randomised full factorial design was used to obtain different formulations of kenaf seed tofu production under 4 factors at different levels. Results: The main factors of coagulant types, seed-to-water ratio and temperature of addition of coagulant significantly affected the yield, pH, crude protein, crude fat, lightness, yellowness and cohesiveness of the kenaf seed tofu while the redness of the tofu was significantly affected by the coagulant types only. However, the hardness, chewiness and springiness of the tofu were affected by coagulant types and concentrations. Additionally, the 2-way interactions significantly affected the texture profile of the tofu. Though, the 3-way and 4-way interactions have no significant effect on the texture characteristics of the kenaf seed tofu. Conclusions: The tofu made with aluminium potassium salt at concentrations of 0.50 g/100 mL and 1.00 g/100 mL, and 80°C temperature of addition of coagulant formed the highest yield of 71.22 g/100 g and 77.57 g/100 g, respectively. This study also found that aluminium potassium salt and glucono-delta-lactone, with the use of 1:3 seed-to-water ratio and 70°C or 80°C temperature of addition of coagulant were better in terms of hardness and chewiness.