Analisis Mengenai Keuntungan Pengrajin Tempe

Authors

  • Anya Moragie -

Keywords:

Tempe, Profit Analysis

Abstract

According to Hermana (1985), tempeh is a processed soybean product whose nutritional value increases, especially protein. The stages of processing soybeans are (1) removing the epidermis, (2) fixing the water content, inoculation of tempeh yeast (fermentation), packaging, fermentation and selling. Until now, soybeans are still the main ingredient in making tempeh.

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Published

2023-08-29

How to Cite

Anya Moragie. (2023). Analisis Mengenai Keuntungan Pengrajin Tempe. Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman, 1(1), 07–12. Retrieved from https://journal.asritani.or.id/index.php/Hidroponik/article/view/15