Pemberdayaan Masyarakat Melalui Makanan Sehat Khas Indonesia: Lomba Kreasi dan Workshop Olahan Tempe
DOI:
https://doi.org/10.25170/charitas.v5i01.6710Keywords:
Farmer Tempeh, Competition WorkshopAbstract
This community service program aims to empower the community by processing healthy Indonesian food, especially tempeh. Tempeh, a traditional food rich in health benefits, has enormous potential to improve the community's economic welfare. This activity at Unika Atma Jaya Campus 3 in BSD involved the Faculty of Technobiology, Tempe Research & Development Centre, and the Kampung Tempe Ciomas Tourism Village group. Activities include 'the Tempe Processed Creation Competition' and workshops on 'Hygienic Tempe Production' and 'Making Tempe Skincare and Body Scrub.' The competition aimed to increase participants' creativity in processing tempeh into various innovative dishes. Meanwhile, the workshop provided participants with practical knowledge on how to process healthy and hygienic tempeh. As a result of this activity, 25 groups participated in the competition, and 54 participants attended the workshop. The results of this activity are an increase in public understanding of the benefits of tempeh and an increase in consumption and sales of tempeh products in the community. Thus, this program not only contributes to public health but also to the improvement of the local economy through the development of innovative tempeh products.
References
1. Aryanta, I. W. R. (2023). Kandungan gizi dan manfaat tempe bagi kesehatan. Widya Kesehatan, 5(2), 25-32.
2. Barus, T., & Hutagalung, R. A. (2024). Pelatihan pembuatan tempe yang higienis untuk penyediaan pangan sehat masyarakat Kampung Cibelut Cisauk-Tangerang. Abdimas Galuh, 6(2), 1123-1135.
3. Canti, M., Hartanti, A. T., & Puspitarini, T. (2025). Pelatihan pengemasan dan pelabelan produk olahan tempe bagi pelaku usaha di Desa Wisata Kampung Tempe Ciomas Rahayu Kabupaten Bogor. Abdimas Galuh, 7(1), 807-813.
4. Kurniaditya, V. H., Natanael, J. C., & Prasetya, B. G. (2024). Workshop Pembuatan Soft Baked Cookies dengan Subtitusi Tepung Tempe untuk Siswa SMA dan SMK di Sukoharjo. Empowerment: Jurnal Pengabdian Masyarakat, 7(03), 374-383.
5. Maskar, D. H., Anwar, K., & Prasetyo, I. N. (2024). Pengembangan Produk Baru: Diversifikasi Tempe di Rumah Tempe Zanada. Jurnal Pengabdian Masyarakat Inovasi Indonesia, 2(1), 215-226.
6. Nuriyah, A., Sangrila, K., & Muniroh, A. (2025). Tempe sebagai sumber isoflavon alami. Jurnal Life Science: Jurnal Pendidikan dan Ilmu Pengetahuan Alam, 7(1), 19-24.
7. Permatasari, O., Ismawanti, Z., Muhlishoh, A., & Sholihah, I. (2022). Sosialisasi Manfaat Tempe dan Pelatihan Pengolahan Tempe Menjadi Tepung Sebagai ALternatif Pengganti Tepung Terigu. Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM), 5(2), 558-564.
8. Putri, A. R., Suhandi, S., & Zakri, M. (2024). Pengembangan pemasaran bagi usaha mikro kecil menegah pengerajin tempe Paguyuban Grand Viona Ciseeng. Praxis: Jurnal Pengabdian Kepada Masyarakat, 4(1), 61-65.
9. Zulfahita, Z., Sunarsih, E., Oktavia, W., Safrihady, S., Yanti, L., Mulyani, M., & Wirawan, G. (2024). Sosialisasi olahan tempe menjadi nugget sebagai produk usaha masyarakat di Kelurahan Sungai Rasau. GERVASI: Jurnal Pengabdian kepada Masyarakat, 8(3), 863-872.
