Usaha Pemasaran Produsen Tempe

Authors

  • R. Nana Kusdiana Bina Nusantara University
  • Trias Septyoari Putranto Bina Nusantara University

DOI:

https://doi.org/10.21512/bbr.v4i1.1041

Keywords:

tempe, Indonesian traditional food, marketing

Abstract

Tempe is a food made from the fermentation of soybeans or some other materials using somekind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer or also known as bread mold, or Rh. arrhizus. Fermentation preparations are commonly known as "yeast tempe". Tempe has been known since ancient times, particularly in Java as supplement staple food which is high protein and low cholesterol. Tempe and tofu selling price is still low compared to other protein food sources, such as fish and chicken. According to market research, the majority of tempe and tofu products is still the lower class’ consumption, since the quality and processing methods are traditional distribution, including in sanitation and hygiene. It is necessary to stimulate and generate interest in the bank to develop relationship with the Indonesian Tofu Tempe Producers Cooperative (KOPTI) and its members to tempe producers can increase production and performance. Tempe and Tofu Development Centers Manufacturers through Integrated Partnership Program by KOPTI as a company with a core group of tempe and tofu manufacturers, which are members of the KOPTI, is the modernization of tempe and tofu small business activity to be an independent food business industry.


Author Biographies

R. Nana Kusdiana, Bina Nusantara University

Hotel Management Department

Trias Septyoari Putranto, Bina Nusantara University

Hotel Management Department

References

Badan Standardisasi Nasional. (2012). Diakses dari www.bsn.go.id.

Indonesian Institute of Scieces. (2002). Diakses dari www.lipi.go.id.

Koperasi Produsen Tempe Tahu Indonesia (KOPTI)

Rayandi, D. S. (2008). Panduan Wirausaha Tempe. Yogyakarta: Media

Pressindo.

Shurtleff, W. & Aoyagi, A. (2001). The Book of Tempeh. California, USA: Ten Speed Press.

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Published

2013-05-31
Abstract 319  .
PDF downloaded 1733  .