STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II

Ngadiwinatan II is a part of the Karanganyar tourist village in Borobudur District, Magelang Regency which has the potential for a cottage industry to make tofu. Production conditions that are still not able to boost the community's economy are the background of this research. The purpose of t...

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Main Authors: Farkhana Amaliyah, Dian Amelia
Format: Article
Language:English
Published: UIN Sunan Kalijaga LPPM 2022-07-01
Series:Aplikasia
Online Access:https://ejournal.uin-suka.ac.id/pusat/aplikasia/article/view/2844
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author Farkhana Amaliyah
Dian Amelia
author_facet Farkhana Amaliyah
Dian Amelia
author_sort Farkhana Amaliyah
collection DOAJ
description Ngadiwinatan II is a part of the Karanganyar tourist village in Borobudur District, Magelang Regency which has the potential for a cottage industry to make tofu. Production conditions that are still not able to boost the community's economy are the background of this research. The purpose of this study was to develop a new product in the form of tempe gembus chips to optimize the value and selling price of tofu dregs. In more detail, this study analyzed the proportion of tempe gembus ingredients in the form of rice flour, tapioca flour with tofu waste to produce the best quality. This research applies both obsevational and experimental method. The results showed that the proportion of tofu dregs: tapioca flour = 66.6%: 33.3% was the best treatment to get a crispy and delicious tempeh gembus product.
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institution DOAJ
issn 1411-8777
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language English
publishDate 2022-07-01
publisher UIN Sunan Kalijaga LPPM
record_format Article
series Aplikasia
spelling doaj-art-d9c4c6364eee43b3ac78756ba98982152025-08-20T03:01:31ZengUIN Sunan Kalijaga LPPMAplikasia1411-87772598-21762022-07-0122110.14421/aplikasia.v22i1.28441644STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN IIFarkhana Amaliyah0Dian AmeliaUIN Sunan Kalijaga Ngadiwinatan II is a part of the Karanganyar tourist village in Borobudur District, Magelang Regency which has the potential for a cottage industry to make tofu. Production conditions that are still not able to boost the community's economy are the background of this research. The purpose of this study was to develop a new product in the form of tempe gembus chips to optimize the value and selling price of tofu dregs. In more detail, this study analyzed the proportion of tempe gembus ingredients in the form of rice flour, tapioca flour with tofu waste to produce the best quality. This research applies both obsevational and experimental method. The results showed that the proportion of tofu dregs: tapioca flour = 66.6%: 33.3% was the best treatment to get a crispy and delicious tempeh gembus product. https://ejournal.uin-suka.ac.id/pusat/aplikasia/article/view/2844
spellingShingle Farkhana Amaliyah
Dian Amelia
STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II
Aplikasia
title STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II
title_full STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II
title_fullStr STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II
title_full_unstemmed STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II
title_short STUDI PENGOLAHAN KRIPIK TEMPE GEMBUS DALAM MENDONGKRAK EKONOMI DESA KARANGANYAR DUSUN NGADIWINATAN II
title_sort studi pengolahan kripik tempe gembus dalam mendongkrak ekonomi desa karanganyar dusun ngadiwinatan ii
url https://ejournal.uin-suka.ac.id/pusat/aplikasia/article/view/2844
work_keys_str_mv AT farkhanaamaliyah studipengolahankripiktempegembusdalammendongkrakekonomidesakaranganyardusunngadiwinatanii
AT dianamelia studipengolahankripiktempegembusdalammendongkrakekonomidesakaranganyardusunngadiwinatanii