Training for Hygienic Tofu Making at WKRI Paroki St. Ignatius Loyola Semplak, Bogor

  • Tati Barus Universitas Katolik Indonesia Atma Jaya
  • Yasinta Ratna Esti Wulandari Universitas Katolik Indonesia Atma Jaya
  • Rory Anthony Hutagalung Universitas Katolik Indonesia Atma Jaya
  • Dionysius Subali Universitas Katolik Indonesia Atma Jaya
Keywords: housewife, tofu making, training

Abstract

Tofu is a traditional Indonesian food that has many advantages and is made with a very simple manufacturing process. However, knowledge about tofu and the process of making hygienic and healthy tofu is still low in Indonesia. Therefore, the present community service aims to improve public knowledge about tofu as a healthy food and how tofu is made. The community service activities were implemented to residents of the WKRI at Paroki St. Ignatius Loyola, Semplak, Bogor 16310, which consisted of counseling, demonstration, and mentoring methods. Monitoring was conducted to measure the level of success achieved by participants in producing healthy tofu. Participants' perceptions about tofu were evaluated through a survey method and improving knowledge was measured through tests (pretest and posttest). The results of counseling, demonstration, and mentoring succeeded in improving the participants' skills as evidenced by their success in making hygienic and healthy tofu. The survey results showed participants' improving knowledge about hygienic and healthy tofu and participants’ higher motivation to produce hygienic and healthy tofu independently. All participants appreciated the community service activities. They also appreciated the exceptional ability of the facilitator in delivering the materials.

References

Barus, T., Wulandari, Y.R.E., Hutagalung, R.A. & Gunawan, A.W., (2019). Pelatihan membuat tahu yang sehat pada WKRI Paroki St. Maria Fatima, Sentul City, Bogor. Jurnal Bakti Masyarakat Indonesia, 2(1), 145-154.

BPOM Republik Indonesia. (2008). Formalin: Larutan formaldehid. Jakarta (ID): BPOM RI.

BPOM Republik Indonesia. (2018). Mie kuning dan ribuan tahu mengandung BB (formalin). Diakses 15 Maret 2018. https://www.pom.go.id/new/view/more/ berita/14135/Mie-Kuning-Dan-Ribuan-Tahu-Mengandung-BB--Formalin-.html

Hsu, R.L., Lee, K. T., Wang, J. H., Lee, Y. L., & Chen, P. Y. (2009). Amyloid-degrading ability of nattokinase mm from Bacillus subtilis natto. J. Agric. Food Chem., 57, 503-508.

Indrati, R. & Gardjito, M. (2013). Pendidikan konsumsi pangan: Aspek pengolahan dan keamanan. Jakarta (ID): Kencana Prenada Media Group.

Kwon G.H., et al. (2009). Development of a PCR-RAPD method for identification of Bacillus species isolatd from Cheonggukjang. Int J. Food Microbiol 129, 282-287.

Rekha, C. R., & Vijayalakshmi, G. (2011). Influence of processing parameters on the quality of soycurd (tofu). Journal of Food Science and Technology, 50(1), 176–180.

Sarkar, P. K., Hasenack. B., & Nout, M. J. R. (2002). Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soya bean (Indian kinema) and locust beans (African soumbala). Int J. Food Microbiol. 77, 175-186.

Sarwono, B. & Saragih, Y. P. (2001). Membuat aneka tahu. Jakarta (ID): Niaga Swadaya.

Terlabie, N. N., Sakyi-Dawson, E., & Amoa-Awua, W. K. (2006). The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa. Int J. Food Microbiol. 106,145-152.

Tria, G., Nurhamidah, N., & Amir, H. (2018). Potensi ekstrak metabolit sekunder Eugenia uniflora L. sebagai bahan pengawet tahu. Jurnal Pendidikan dan Ilmu Kimia. 2(1), 39-45.

Vij, S., Hati, S., & Yadav, D. (2011). Biofunctionality of probiotic soy yoghurt. Food and Nutr. Sci. 2(5), 502-509.
Published
2020-05-06
How to Cite
Barus, T., Wulandari, Y., Hutagalung, R., & Subali, D. (2020, May 6). Training for Hygienic Tofu Making at WKRI Paroki St. Ignatius Loyola Semplak, Bogor. MITRA: Jurnal Pemberdayaan Masyarakat, 4(1), 20-29. https://doi.org/https://doi.org/10.25170/mitra.v4i1.950
Abstract viewed = 3 times
PDF (Bahasa Indonesia) downloaded = 4 times