| dc.description.abstract | Background: Literature studies show that nutrition contained in the residu of
tofu production is still high, however the utility of this product as food is still not optimal
among communities. Objective: The purpose of this program is to give knowlegde
about nutrition contained in the residu of tofu production, the utlization of this residu
into different other products such as sauces and cookies. Method: The method employed
in this program was workshop and training, which divided into 4 stages. First, survey
of location; second, workshop and training on how to make sauces and cookies from
the residu of tofu production; third, monitoring result of workshop and training; fourth,
evaluation and reporting. Evaluation of this program was done during 2.5 months
after this workshop and training program ended. Result: This program was followed
by 27 participants who spent their time to make tofu and tempeh at their home (home
industry), in addition they never followed any workshop and training to make sauces
and cookies before. The result of pretest shows that 85 percent of the participants did
not know the information about the nutrition contained in the residu of tofu production,
this residu is usually used as animal food, e.g. for pig and cow. If this residu is processed
as tempeh, the price is very cheap. However, result of post-test gives information that
there were increased of knowledge of the residu nutrition,the knowledge on how to
produce sauces and cookies among all of participants. The evaluation conducted for
2.5 moths period after the program, shows that the proportion of participants who
implemented this program less then 20 percent. There are many reasons why people
did not implemented this program, e.g. insuficiency of budget, tools, times and worriness
to fail when start new business. Conslusion: It is necessary to disseminate this workshop
and training program to people beyond tofu and tempeh producers, especially who spend
their time at home, e.g. unemployment. Furthermore, it is important to give motivation
by giving loan and facilitation for new producer of sauces and cookies made from the
residu of tofu production. | en_US |
