Introduksi Produksi Nugget PasTa untuk Diversifikasi dan Inovasi Pangan dari Ampas Tahu pada UKM Tahu Makmur

Authors

  • Dian Rachmawanti Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
  • Endi Irfan Aryanto Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret
  • Gusti Fauza Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret
  • Dimas Rahadian Aji Muhammad Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret

DOI:

https://doi.org/10.31100/matappa.v4i1.1121

Keywords:

Nugget, tofu dregs, product diversification,

Abstract

Tahu Makmur is a small medium enterprise (SME) located in Wonosari-Klaten, Central Java Province. Currently, the SME produces ± 5,000 fried tofu per day. Unfortunately, this production activity leaves a lot of tofu dregs that are wasted. Whereas 100 g of tofu dregs still contains 26.6 g of protein and 41.3 g of carbohydrates, meaning that this byproduct is still potential to be processed into a good food product. An alternative to utilize tofu dregs is to process it into a nugget. Nugget is a food product which is usually made from chicken or beef as the main raw material. The innovation in making nuggets could be done by replacing the meats with tofu dregs. The introducing the technology for making nugget-tofu dregs based (so called: 'PasTa nugget') to Tahu Makmur aims to increase its effectiveness and productivity. Tofu dregs that were previously not utilized will be processed into innovative nuggets that have better economic value. The activities are carried out during August-November 2021 through three stages, namely 1) observation and socialization of the PasTa nugget formula to Tahu Makmur, 2) nugget making practices, 3) calculating the cost of goods manufactured (COGs). From this activity, the process of making PasTa nuggets has been introduced to SME Tahu Makmur as well as the COGs has been calculated to help the SME estimates the feasibility of this PasTa nugget business from the financial perspective. From the calculation of fix cost and variable cost, the COGs for the product is 7,686 IDR. Assuming a sales profit margin around 60%, the selling price of PasTa nuggets will be 13,000 IDR, - per 200 g package. The price is quite competitive compared to similar products sold in the market.

References

BSN. (2014). Nugget Ayam (Chicken Nugget). 36.

Dewi, E., Hasni, D., & Rasdiansyah, R. (2016). Pemanfaatan Ampas Tahu dan Ikan Tongkol Sebagai Substitusi Protein dengan Penambahan Tepung Maizena dalam Pembuatan Nugget. Jurnal Ilmiah Mahasiswa Pertanian, 1(1), 904–911. https://doi.org/10.17969/jimfp.v1i1.1253

Direktorat Gizi Depkes RI. (2015). Daftar Komposisi Bahan Makanan.

Faisal, M., Gani, A., Mulana, F., & Daimon, H. (2016). Treatment and utilization of industrial tofu waste in Indonesia. Asian Journal of Chemistry, 28(3), 501–507. https://doi.org/10.14233/ajchem.2016.19372

Laksono, M. A., Bintoro, V. P., & Mulyani, S. (2012). Daya Ikat Air, Kadar Air, dan Protein Nugget Ayam yang Disubstitusi dengan Jamur Tiram Putih (Pleurotus Ostreatus). Animal Agriculture Journal, 1(1), 685–696.

Mufarida, N. A., & Probowulan, D. (2019). Optimization and Utilization of Tofu Waste by Using Separator Machine Technology to Increase the Income of Home Industries and Create Environment-Friendly Industries Through Diversification of Various Foods Processing. Kontribusia (Research Dissemination for Community Development), 2(2), 48. https://doi.org/10.30587/kontribusia.v2i2.1010

Nurcaya, I. A. H. (2020). Layanan Antar Frozen Food Diramal Jadi Bisnis Masa Depan - Ekonomi Bisnis.com. Bisnis.Com. https://ekonomi.bisnis.com/read/20201218/257/1332936/layanan-antar-frozen-food-diramal-jadi-bisnis-masa-depan

Ramadhani, D. T., Ansharullah, & Isamu, K. T. (2018). Pengaruh Substitusi Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Terhadap Penilaian Organoleptik, Nilai Gizi dan Aktivitas Antioksidan Nugget Ikan Tuna (Thunnus sp). Jurnal Sains Dan Teknologi Pangan, 3(4).

Santoso, I., Mustaniroh, S. ., & Pranowo, D. (2018). Keakraban Produk dan Minat Beli Frozen Food: Peran Pengetahuan Produk, Kemasan, dan Lingkungan Sosial. Jurnal Ilmu Keluarga Dan Konsumen, 11(2), 133–144. https://doi.org/10.24156/jikk.2018.11.2.133

Silaban, M., Herawati, N., & Zalfiatri, Y. (2017). Pengaruh Penambahan Rebung Betung dalam Pembuatan Nugget Ikan Patin (Pangasius Hypopthalamus). Riau University.

Susanti, R. (2020). Melirik Bisnis Frozen Food yang Kian Menjanjikan di Era Pandemi. Kompas.Com. https://lifestyle.kompas.com/read/2020/07/26/070633720/melirik-bisnis-frozen-food-yang-kian-menjanjikan-di-era-pandemi

Utiarahman, G., Rita, M. H., & Nikawatisusanti, Y. (2013). Karakteristik Kimia dan Organoleptik Nugget Ikan Layang (Decapterus sp.) yang Disubtitusi dengan Tepung Ubi Jalar Putih (Ipomea batatas L). Jurnal Ilmiah Perikanan Dan Kelautan, 1(3), 126–138.

Veni Bayu Putri, yureya N. (2018). Uji Kualitas Kimia Dan Organoleptik Pada Nugget Ayam Hasil Substitusi Ampas Tahu. Jurnal Katalisator, 3(2), 135–144.

Downloads

Published

2021-08-17

Issue

Section

Articles