Respon Pengrajin Tempe Terhadap Introduksi  Varietas Unggul Kedelai Untuk Produksi Tempe

Elisabeth, Dian Adi Anggraeni; Ginting, Erliana; Yulifianti, Rahmi

doi:10.21082/jpptp.v20n3.2017.p183-196

Cited by 7 publications

(3 citation statements)

References 3 publications

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“…Anjasmoro, Biosoy and Grobogan had high content of protein, which were higher than that of the imported soybean. The higher contents of protein of local soybeans were also reported by Elizabeth et al [12] and Astawan et al [5]. Soybean are good source of protein due to their high content of essential Soybean is also important source of fat (9.77 -13.59%).…”

Section: Proximate Characteristics Of Soybeansupporting

confidence: 58%

Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties

Yuliani

Juniawati

Ratnaningsih

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Tempeh is a fermented soybean-based food that has long been an important protein source in Indonesia. In this study, tempeh was made from several varieties of soybeans to evaluate the differences in the characteristics of the tempeh produced. The soybean varieties used consisted of Anjasmoro, Grobogan, Dena, Dega and Biosoy, as well as imported soybeans. Characterization was carried out on both the soybeans and tempeh, including proximate composition, fatty acids, amino acids and textural properties. Pierce correlations were evaluated between seed sizes and quality parameters of soybean seed and tempeh. Dega and Biosoy had seed size closed to those of imported soybeans, which were favored by tempe producers. Different varieties of soybeans produced different characteristics of tempeh. Local soybean had superior quality of proximate composition, both in seed and tempeh. Sizes of soybean seeds had strong correlations with their dimension (length, height, thickness) (0.61, 0.59 and 0.58, respectively), but had weak correlations with proximate compositions, both for the soybean seed and their tempeh produced. Negative strong correlations were found in size of soybean seed and tempeh texture, showing a stronger and more compact texture of tempeh made from smaller seeds of soybean (-0.73). This study showed that soybean size had low correlations with the superior proximate characteristics of local soybean, providing useful information in expanding the choice of local soybean varieties as raw material for tempeh.

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Section: Proximate Characteristics Of Soybeansupporting

confidence: 58%

Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties

Yuliani

Juniawati

Ratnaningsih

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Salah satu penyebab penyakit yang menyerang berasal dari makanan yang dikonsumsi sehingga konsumen diharapkan memiliki jaminan terhadap makanan yang dikonsumsi. Menurut (Elisabeth et al, 2018) tempe yang menggunakan kedelai lokal non GMO memiliki keunggulan yaitu kandungan protein yang tinggi yaitu 20,39%, ukuran biji yang lebih besar dan warna biji yang lebih kuning dari kedelai impor.…”

Section: Pendahuluanunclassified

Analisis Kesediaan Konsumen Untuk Membayar Produk Tempe Hygiene Rumah Kedelai Grobogan Di Kabupaten Grobogan

Sari

Ekowati

Setiadi

2020

Jurnal Sosial Ekonomi Pertanian

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Public awareness of health is currently rising. Now consumers tends to consider the health benefits such as tempe hygiene. Tempe hygiene processed with hygienic using Varieties Grobogan non-GMO, therefore it has good quality and higher price. This study aims to describe the characterictics of consumers, analyze the average value of the maximum that consumers are willingness to pay and determine the factors that influence consumers’ willingness to pay. This study was conducted at 5 Tempe Hygiene market place in Grobogan with a hundred respondents selected using a quota sampling method. Data were analyzed using the descriptive analysis to describe consumer characteristics, CVM (contingent valuation methode) analysis to calculate the average value of maximum WTP and logistic regression analysis to analyze the factor that affects the value of WTP. The result showed that as many as 82% of respondents were willing to pay more for tempe hygiene. The value of WTP is Rp 6,432.00 per pack (350 gram). Factors that significantly affect consumers’ WTP values were age, income and product quality. Based on the analysis result, it can be concluded that the consumers were willing to pay more for tempe hygiene products with the difference between the average price and the real price of 7,19%.

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“…Apabila dikemas dengan kantong plastik, kaleng maupun toples tidak kedap udara dan dapat bertahan sampai beberapa minggu (Feriyana, 2021). Banyaknya pengrajin tempe lebih memfokuskan pengolahan menjadi keripik tempe karena industri keripik tempe mempunyai daya saing produk yang tinggi dan industri pengrajin keripik tempe juga ramah lingkungan (Elisabeth et al, 2018).…”

Section: Pendahuluanunclassified

Pengaruh Bauran Pemasaran Terhadap Volume Penjualan Keripik Tempe

Murti,

Sundari,

Heryadi

2023

ma. mimb. agribisnis. jurnal. pemikir. masy. ilm. berwawasan. a

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The Covid-19 pandemic has caused some food businesses to experience a decline in sales; where the pandemic occurred, and the enactment of the lockdown rules made a business suffer losses. However, it is different from the "Puja Rasa" tempe chip craftsmanship business, which during the Covid-19 pandemic, experienced an increase in sales volume in 2021. This study aimed to determine how the marketing mix influences the sales volume of "Puja Rasa" tempe chips so that the business can survive and experience an increase in the sales volume of tempeh chips. The research uses a quantitative approach with interviews and documentation methods. The research sample was 80 respondents and consumers of Tempe chips "Puja Rasa" using a random sampling technique and an analytical model using multiple linear regression. The results in this study indicate that the marketing mix consisting of products, prices, promotions, distribution channels, people, processes, and physical facilities has an effect on the sales volume of tempe chips at the tempe chips craftsmen "Puja Rasa" and the marketing mix that has the most influence on the sales volume of chips tempe in the tempeh chip SMEs "Puja Rasa" is the price.

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Respon Pengrajin Tempe Terhadap Introduksi Varietas Unggul Kedelai Untuk Produksi Tempe

Cited by 7 publications

References 3 publications

Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties

Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties

Analisis Kesediaan Konsumen Untuk Membayar Produk Tempe Hygiene Rumah Kedelai Grobogan Di Kabupaten Grobogan

Pengaruh Bauran Pemasaran Terhadap Volume Penjualan Keripik Tempe

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