MENINGKATKAN NILAI TAMBAH PRODUK TEMPE DENGAN DIVERSIFIKASI PRODUK MENJADI NUGGET

Noveline, Novelina and Sylvi, Diana (2010) MENINGKATKAN NILAI TAMBAH PRODUK TEMPE DENGAN DIVERSIFIKASI PRODUK MENJADI NUGGET. Warta Pengabdian Andalas . ISSN 0854-655X

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Abstract

Tempeh is a lot of food products known throughout Indonesia, is a fermented soybean using molds Rhyzopus sp. After the fermentation process, nutritional value of tempeh protein increased due to the liberation of amino acids by proteolytic enzyme activity of tempeh. Problems in the use of tempeh as food is a perishable nature, fresh tempeh stand stored only 1-2 days, after which it will be rotten tempeh.The weakness in this tempeh cause the use and marketing is very limited. In order to overcome these problems need to be diversified into products that tempeh is more attractive and more durable and thus more desirable, one of which is the form of nuggets. During this regular nuggets made from minced chicken meat with a coating process with a seasoned flour mixture, then frozen. Aim is to provide knowledge on the owner of tempeh industry and surrounding communities about the technology in the processing of tempeh nuggets that added value can be further increased tempeh. Method carried out in this activity is to provide counseling, training making tempeh nuggets made with chicken nuggets for it, then followed by a discussion and assessment of products. Results showed activity on average gave judgments participants liked the organoleptic properties of tempeh nuggets products that have been made and they are also willing to treat nuggets as their business development Keywords: Nugget, Diversification, Fermentation

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