Increasing Productivity, Quality, Hygiene and Marketing of Tofu Processed Products in Gunungpati District, Semarang City

Authors

Danang Dwi Saputro , Pudji Astuti , Dwi Budi Santoso , Moch Faizal Rachmadi

DOI:

10.29303/ujcs.v5i4.770

Published:

2024-12-19

Issue:

Vol. 5 No. 4 (2024): December: In Progress

Keywords:

Appropriate Technology, Regional Superior Products, Tofu, Wastewater Treatment Plant

Articles

Downloads

How to Cite

Danang Dwi Saputro, Astuti, P., Santoso, D. B., & Rachmadi, M. F. (2024). Increasing Productivity, Quality, Hygiene and Marketing of Tofu Processed Products in Gunungpati District, Semarang City . Unram Journal of Community Service, 5(4), 539–543. https://doi.org/10.29303/ujcs.v5i4.770

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Abstract

Semarang City is one of the areas in Central Java Province that has various potential superior regional products, one of which is soybean processing in Sumurrejo Village, Gunungpati District. The abundant potential for soybean processing has made Sumurrejo Village designated as a Thematic Soybean Processing Village (OKE Village). There are a total of 16 soybean processing producers divided into 8 tofu producers and 8 tempeh producers, including Berkah Hambida and UD Jaya Makmur which focus on tofu processing. The problems faced by the two producers include the production aspect, namely the lack of standardized and adequate infrastructure, the absence of Appropriate Technology (TTG) and the lack of hygiene in the production area. In addition, problems in terms of quality, marketing and the environment are also still very minimal. There is no standardized Wastewater Treatment Plant (IPAL) and the market segment is still limited to the local and regional scope. The purpose of community service is to overcome problems in terms of production and marketing. More specifically, these problems include aspects of production, quality, hygiene and environmental aspects. The service methods used are through socialization, training, technology application, mentoring and evaluation as well as program sustainability. The results of the service in the 1st year (2024) were to create and implement 1 unit of steam boiler machine, 1 set of food grade stainless steel boiling pans and optimization of the Wastewater Treatment Plant (IPAL).

References

Anasmk. (2020). Milki Beragam Potensi, Inilah 16 Kampung Tematik di Kecamatan Gunungpati Semarang. Retrieved from https://tribunjatengwiki.tribunnews.com/2020/04/01/milki-beragam-potensi-inilah-16-kampung-tematik-di-kecamatan-gunungpati-semarang?lgn_method=google&google_btn=onetap. Accessed on April 1, 2024.

Hafiz, A. (2023). Pengolahan Limbah Tahu Tempe Guna Mengurangi Pencemaran Lingkungan di Kecamatan Sandubaya. Jurnal Pengabdian Publik (JP-Publik), 2(2), 50-54.

Ilah, N., Nafisa, N. H., Nasyiratunnisa, N., Febriyanti, D., & Purnama, I. (2024). Pengembangan Logo Produk dan Edukasi Laporan Keuangan Pada UMKM UD. Sumber Hidup Pabrik Tahu dan Tempe Khas Kediri Kelurahan Lewirato Kec. Mpunda Kota Bima. Cakrawala: Jurnal Pengabdian Masyarakat Global, 3(1), 182-189.

Khumaedi, M., Harlanu, M., Astuti, P., Bahatmaka, A., & Anisykurlillah, I. (2024). Penerapan teknologi produksi pada usaha pembuatan tahu Sumber Makmur Semarang. SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan, 8(1), 917-924.

Pambudi, C. S. Y. S. (2022). Analisa Pelaksanaan Prinsip Good Manufacturing Practice (GMP) di Pabrik Tahu Dele Emas Krajan Mojosongo Surakarta Guna Penyusunan Standar Operasional Prosedur (SOP). Jurnal Kewarganegaraan, 6(3), 4562-4570.

Parolita, I., & Gayatri, I. A. M. M. (2024). Pendampingan Pengemasan Produk Agar Lebih Menarik Untuk Menambah Daya Jual Pada Usaha Pabrik Tahu Pak Sugeng Sungai Hitam, Bengkulu Tengah. Jurnal Kewirausahaan & Bisnis, 6(2), 59-64.

Safitri, L., Haris, P., & Zakariya, Z. (2024). Analisis Swot Dan Strategi Pemasaran Tahu Tempe Nurul Madani. Jurnal DIALOGIKA: Manajemen dan Administrasi, 5(2), 64-70.

Samtono, S., Kuntariningsih, A., & Maryani, T. (2024). Analisis Faktor-Faktor Yang Mempengaruhi Keberhasilan dan Keberlanjutan Usaha Tahu Tempe (Studi Kasus Pada Perajin Tahu Tempe Di Primkopti Salatiga, Jawa Tengah). Innovative: Journal Of Social Science Research, 4(4), 6002-6017.

Author Biographies

Danang Dwi Saputro, Universitas Negeri Semarang

Pudji Astuti, Universitas Negeri Semarang

Dwi Budi Santoso, Universitas Stikubank Semarang

Moch Faizal Rachmadi, Universitas Ivet

License

Copyright (c) 2024 Danang Dwi Saputro, Pudji Astuti, Dwi Budi Santoso, Moch Faizal Rachmadi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

You are free to:

  • Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

The licensor cannot revoke these freedoms as long as you follow the license terms.

Under the following terms:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

Notices:

You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.

No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.