Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls
Abstract: The production of tempeh in Indonesia, particularly in SMEs located at Jalan Raya Sepande No.45 Sidoarjo, still faces challenges in the manual fermentation process, especially during unstable weather conditions. Suboptimal fermentation can lead to a decline in production quality. This com...
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| Format: | Article |
| Language: | English |
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LPPM Narotama University
2024-12-01
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| Series: | The Spirit of Society Journal: International Journal of Society Development and Engagement |
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| Online Access: | https://jurnal.narotama.ac.id/index.php/link/article/view/1692%0Ahttps:/jurnal.narotama.ac.id/index.php/link/article/download/1692/1161/index.php/patria/index.php/pac/index.php/magistra/index.php/ijeeit/index.php/ijti/index.php/ijebd/article/view/2641/index.php/patria/index.php/mgs/issue/current/index.php/ijebd/index.php/link/index.php/link/issue/current/index.php/jurtama/issue/current/index.php/jap/issue/current/index.php/scj/article/view/3096 |
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| author | Djoko Suwito Susi Tri Umaroh Wahyu Dwi Kurniawan Rachmad Syarifudin Hidayatullah Agung Prijo Budijono |
| author_facet | Djoko Suwito Susi Tri Umaroh Wahyu Dwi Kurniawan Rachmad Syarifudin Hidayatullah Agung Prijo Budijono |
| author_sort | Djoko Suwito |
| collection | DOAJ |
| description |
Abstract: The production of tempeh in Indonesia, particularly in SMEs located at Jalan Raya Sepande No.45 Sidoarjo, still faces challenges in the manual fermentation process, especially during unstable weather conditions. Suboptimal fermentation can lead to a decline in production quality. This community service activity aims to improve the quality and capacity of tempeh production through technological innovation. The method used is a participatory approach involving training, mentoring, and discussions between the proposing team and partners. The resulting solution includes the application of appropriate technology, such as a fermentation room equipped with temperature and humidity control, as well as improvements in packaging and digital marketing. The results of this activity show an increase in production quality and quantity, income, and the human resource capacity of the partners. The conclusion of this activity is that the participatory approach and technological innovation can significantly enhance production efficiency and partner welfare.
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| format | Article |
| id | doaj-art-e907c56e971c414fb37026307a6c790e |
| institution | Kabale University |
| issn | 2597-4742 2597-4777 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | LPPM Narotama University |
| record_format | Article |
| series | The Spirit of Society Journal: International Journal of Society Development and Engagement |
| spelling | doaj-art-e907c56e971c414fb37026307a6c790e2025-01-15T09:14:03ZengLPPM Narotama UniversityThe Spirit of Society Journal: International Journal of Society Development and Engagement2597-47422597-47772024-12-018110.29138/scj.v8i1.3096Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity ControlsDjoko Suwito0Susi Tri Umaroh1Wahyu Dwi Kurniawan2Rachmad Syarifudin Hidayatullah3Agung Prijo Budijono4Universitas Negeri SurabayaUniversitas Negeri SurabayaUniversitas Negeri SurabayaUniversitas Negeri SurabayaUniversitas Negeri Surabaya Abstract: The production of tempeh in Indonesia, particularly in SMEs located at Jalan Raya Sepande No.45 Sidoarjo, still faces challenges in the manual fermentation process, especially during unstable weather conditions. Suboptimal fermentation can lead to a decline in production quality. This community service activity aims to improve the quality and capacity of tempeh production through technological innovation. The method used is a participatory approach involving training, mentoring, and discussions between the proposing team and partners. The resulting solution includes the application of appropriate technology, such as a fermentation room equipped with temperature and humidity control, as well as improvements in packaging and digital marketing. The results of this activity show an increase in production quality and quantity, income, and the human resource capacity of the partners. The conclusion of this activity is that the participatory approach and technological innovation can significantly enhance production efficiency and partner welfare. https://jurnal.narotama.ac.id/index.php/link/article/view/1692%0Ahttps:/jurnal.narotama.ac.id/index.php/link/article/download/1692/1161/index.php/patria/index.php/pac/index.php/magistra/index.php/ijeeit/index.php/ijti/index.php/ijebd/article/view/2641/index.php/patria/index.php/mgs/issue/current/index.php/ijebd/index.php/link/index.php/link/issue/current/index.php/jurtama/issue/current/index.php/jap/issue/current/index.php/scj/article/view/3096TempehFermentation RoomProduct Quality |
| spellingShingle | Djoko Suwito Susi Tri Umaroh Wahyu Dwi Kurniawan Rachmad Syarifudin Hidayatullah Agung Prijo Budijono Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls The Spirit of Society Journal: International Journal of Society Development and Engagement Tempeh Fermentation Room Product Quality |
| title | Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls |
| title_full | Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls |
| title_fullStr | Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls |
| title_full_unstemmed | Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls |
| title_short | Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls |
| title_sort | implementation of tempeh fermentation room to optimize the tempeh fermentation process equipped with temperature and air humidity controls |
| topic | Tempeh Fermentation Room Product Quality |
| url | https://jurnal.narotama.ac.id/index.php/link/article/view/1692%0Ahttps:/jurnal.narotama.ac.id/index.php/link/article/download/1692/1161/index.php/patria/index.php/pac/index.php/magistra/index.php/ijeeit/index.php/ijti/index.php/ijebd/article/view/2641/index.php/patria/index.php/mgs/issue/current/index.php/ijebd/index.php/link/index.php/link/issue/current/index.php/jurtama/issue/current/index.php/jap/issue/current/index.php/scj/article/view/3096 |
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