PEMBUATAN KECAP DAN COOKIES AMPAS TAHU SEBAGAI UPAYA PENINGKATAN POTENSI MASYARAKAT DI SENTRA INDUSTRI TAHU KAMPUNG KRAJAN, MOJOSONGO, SURAKARTA

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.