The business of making tempe every day processes 50 kg of soybeans into tempeh done manually with 4 craftsmen. But the washing of soybeans is one of the most tiring activities because the crafters have to lift buckets filled with soybeans and water so that the weight of the bucket is quite heavy. The process of washing soybeans starts from the step of pouring 10 kg of soybeans into a bucket, giving water, stirring, lifting the bucket to pouring the water in the bucket. Washing the soybeans until clean is done by the craftsman continuously up to 5 times. Processing 50 kg of soybeans causes the craftsman to carry out the process of washing soybeans 25 times each day. The craftsman complains of back pain and both arms and sometimes the craftsm...
This study aims to determine the effect of boiling duration variations and packaging types on physi...
Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of...
The study was aimed to get data on kind of processing and acceptance level of local soybean products...
Tempe is a traditional Indonesian food made from fermented soybeans, which is in great demand by the...
One of the most important sources of vegetable protein to improve people's nutrition is soybean. Soy...
Soybean powder is processed soy products are created through several stages of processing, such as s...
The purpose of this research was to determine the effect of long soaking soybeans and rice flour pro...
Tempeh is one of Indonesian traditional foods, made from soybean or some other ingredientswhich is p...
Soybean is one type of multipurpose beans because it can be used as raw material formaking food. Now...
WOMEN FARMERS EMPOWERMENT IN SOYBEAN CULTIVATION OF SUPERIOR VARIETIES RAW MATERIAL OF TOFU PRODUCTI...
Tempe is a traditional Indonesian food made by fermentation or fermentation using Rhizopus sp. Tempe...
Tofu is a nutrient-rich snack. Soy-based. One area that produces tofu is the Corah Mulyo, Nglongsor,...
Politeknik Negeri Jember (POLIJE) is the leading vocational institutions that promote applied resear...
CV. GTT is a company engaged in the culinary field in the processing of tofu products. In the proces...
Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh ...
This study aims to determine the effect of boiling duration variations and packaging types on physi...
Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of...
The study was aimed to get data on kind of processing and acceptance level of local soybean products...
Tempe is a traditional Indonesian food made from fermented soybeans, which is in great demand by the...
One of the most important sources of vegetable protein to improve people's nutrition is soybean. Soy...
Soybean powder is processed soy products are created through several stages of processing, such as s...
The purpose of this research was to determine the effect of long soaking soybeans and rice flour pro...
Tempeh is one of Indonesian traditional foods, made from soybean or some other ingredientswhich is p...
Soybean is one type of multipurpose beans because it can be used as raw material formaking food. Now...
WOMEN FARMERS EMPOWERMENT IN SOYBEAN CULTIVATION OF SUPERIOR VARIETIES RAW MATERIAL OF TOFU PRODUCTI...
Tempe is a traditional Indonesian food made by fermentation or fermentation using Rhizopus sp. Tempe...
Tofu is a nutrient-rich snack. Soy-based. One area that produces tofu is the Corah Mulyo, Nglongsor,...
Politeknik Negeri Jember (POLIJE) is the leading vocational institutions that promote applied resear...
CV. GTT is a company engaged in the culinary field in the processing of tofu products. In the proces...
Tempe is made from fermentation which generally uses soybeans. Soybean as a raw material for tempeh ...
This study aims to determine the effect of boiling duration variations and packaging types on physi...
Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of...
The study was aimed to get data on kind of processing and acceptance level of local soybean products...