Imanuella, Johanna (2023) Inovasi Produk Eming Tempe Di UMKM Agrobisnis Sejahtera. Project Report (Praktek Kerja Lapang). -, -. (Unpublished)
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Abstract
Tempe is a food that is popular with the community. Processing of tempeh in various regions has differences as a characteristic. Field Work Practices in Prosperous Agribusiness SMEs are expected to be able to analyze differences in tempe processing. There are differences in the tempe production process in SMEs compared to theory, namely the tempe production process according to the literature is one boiling, while in SMEs it is boiled twice. There are several problems experienced by MSMEs including tempeh that is not sold out, power outages, competitors, with Siomay Tempe this can be additional income for MSMEs. The selected business idea product is Siomay Tempe, because of the process it's easy to make and there are no competitors/competitors selling tempe siomay products yet.
| Item Type: | Monograph (Project Report (Praktek Kerja Lapang)) | ||||||||
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| Contributors: |
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| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Johanna Imanuella | ||||||||
| Date Deposited: | 19 Jan 2023 03:19 | ||||||||
| Last Modified: | 19 Jan 2023 03:19 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/11129 |
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