Analisis Pengolahan Nilai Tambah Kacang Kedelai Menjadi Tempe Dan Tahu(Studi Kasus : Kecamatan Tanjung Morawa, Kabupaten Deli Serdang)

Abstract

This study aims to analyze the added value of soybeans into tempeh, tofu in Tanjung Morawa District, Deli Serdang Regency and analyze the amount of added value of soybeans into tempeh and tofu. The analysis method used is descriptive method. The results showed that the process of making tempeh and tofu began with washing and soaking, skin peeling, steaming, fermentation, and tempeh molding and storage. There are two marketing channels for tempeh in the study area, namely: (1) producers, retailers, consumers, (2) producers, consumers. The amount of added value in the tofu industry per one day of production is Rp. 19,870 with a value-added ratio of 66.23%. while the amount of added value in the tempeh industry per one day of production is Rp. 16,650 with a value-added ratio of 59.46%.