Efforts to Improve Hygiene for Making Soybean Tempe

Suprajitno Suprajitno, Sri Mugianti

Abstract


The hygiene of soybean tempe processing begins with the selection of soybeans, the use of boiling facilities, and the use of water. The purpose of this activity is to improve the hygiene of making soybean tempe. The activities carried out are identification of needs and interventions. The target of the activity was the soybean tempe maker of Kel. Bendo Kec. Kepanjen Kidul of Blitar City. The time of the activities was February – April 2022. Efforts are being made to replace the boiling facilities made of stainless steel, giving Chlorine 70% tablets to water sources, and Chlorine powder 40% to water reservoirs. The results of these efforts include e-colli of water after intervention dropped to 2 MPN/100 mL, odorless boiled water, ferrite tasteless soybeans, and tempe becomes more durable.


Keywords


tempe, odorless, ferrite tasteless, more durable

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References


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DOI: https://doi.org/10.26699/jcsh.v3i1.ART.p001-004

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Journal of Community Service for Health e-ISSN 2746-5195 is published by STIKes Patria Husada Blitar.

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