Listari, Indah (2023) INOVASI PRODUK NUGGET TEMPE DI UMKM AGROBISNIS SEJAHTERA. Project Report (Praktek Kerja Lapang). UPN Veteran Jawa Timur. (Unpublished)
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Abstract
During the current pandemic, many affected people have made their income decrease. So that tempeh is a food that is much sought after because the price is affordable. Tempe is a food that is popular with the community. Processing of tempeh in various regions has differences as a characteristic. Field Work Practices at Prosperous Agribusiness (UMKM) are expected to be able to analyze differences in the processing of tempeh and to be able to develop food innovations so that they become creative economic income in the culinary field. There is a difference in the tempe production process in (UMKM) compared to theory, namely the tempe production process according to the literature is one boiling, while in (UMKM) it is boiled twice. There are several problems experienced by (UMKM) including tempeh that is not sold out, power outages, competitors, with Siomay Tempe this can be additional income for (UMKM). The selected business idea product is Siomay Tempe, because the manufacturing process is easy to do and there are no competitors/competitors who sell Siomay Tempe products. Keywords: tempe nuggets, tempe processing, and tempe product innovation
| Item Type: | Monograph (Project Report (Praktek Kerja Lapang)) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Indah Listari | ||||||||
| Date Deposited: | 18 Jan 2023 08:44 | ||||||||
| Last Modified: | 18 Jan 2023 08:44 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/11179 |
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