Processing Practice of Second Generation Tempeh Recipein Centre of Tempeh Home Industry in Malang

Yohanes Kristianto, Arsinah Habibah Fitriah, Wahyu Dwi Astuti


Background: Malang still faces nutrition problems that need to be solved with the use of local potential in the form of tempeh. More nutritious and attractive tempeh productsmay be produced by introducing new way of processing known as second generation of tempeh. This study was aimed to explore second generation tempe consumption pattern of in Malang.
Methods: This study was descriptive qualitative. Tempeh consumption pattern was obtained from group of mother of 6-59 months child with malnutrition and pregnant with chronic energy deficiency in Kendalkerep health care center in which tempeh industry is localised and Arjowinangun health centers as a comparison. Data collection was conducted through
FGD and tempeh cooking contest. Results: In general, respondents consumed tempeh almost every day. Tempe products were prepared traditionally in form of snack or protein source side dish. Tempeh processing is generally done by frying. Respondents have recognized the new way of processing tempeh in form of second generations.Respondents living in the tempeh industry area usedmore various ingredients and more complex methods of cooking. They also indicated the ability to adopt new way of tempeh processing. Conclusion: People in Malang consumes tempeh in two forms, ie. side dishes and snack traditionally processed mainly by frying. They may adopt new way of tempeh processing. Recommendation: Futher research is needed to prove the benefit in reducing the malnutrition.


processing practice; second generation tempeh

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Buletin Penelitian Sistem Kesehatan (Bulletin of Health System Research, ISSN 1410-2935. e-ISSN 2354-8738) published by Badan Penelitian dan Pengembangan Kesehatan, Kementerian Kesehatan Republik Indonesia

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