Training on Making Nata De Soya from Tofu Liquid Waste in Indihiang Village, Tasikmalaya City

Authors

  • Mufti Ghaffar Program Studi Gizi, Universitas Siliwangi, Tasikmalaya, Indonesia
  • Maerani Program Studi Teknologi Pangan, Universitas Bakti Tunas Husada, Tasikmalaya, Indonesia
  • Rizka Fikrinnisa Program Studi Gizi, Universitas Siliwangi, Tasikmalaya, Indonesia
  • Risa Nurul Saadah Program Studi Gizi, Universitas Siliwangi, Tasikmalaya, Indonesia
  • Dika Pratama Program Studi Gizi, Universitas Siliwangi, Tasikmalaya, Indonesia
  • Indri Susanti Program Studi Gizi, Universitas Siliwangi, Tasikmalaya, Indonesia
  • Keiza Lingga Arieswara Program Studi Gizi, Universitas Siliwangi, Tasikmalaya, Indonesia

DOI:

https://doi.org/10.32502/altifani.v5i1.362

Keywords:

tofu liquid waste, nata de soya, processed food, Indihiang

Abstract

Indihiang Village is one of the areas with the largest number of tofu maker in Tasikmalaya City. However, the number of tofu maker is directly proportional to the amount of waste produced. Tofu liquid waste that is not used properly then becomes an environmental problem because it causes an unpleasant odor. Apart from that, tofu liquid waste that is thrown into rivers can disrupt the aquatic ecosystem. The aim of this community service activity (PkM) is to increase public knowledge regarding the use of tofu waste and its processing into Nata De Soya in Indihiang Village, Tasikmalaya City. This training activity was carried out on September 19 2024 at the hall of the Indihiang Village Office, Tasikmalaya. Participants in this training activity were the Indihiang Village Family Welfare Empowerment Team. The PkM stages include problem identification, PkM location survey and coordination with the Indihiang Village as well as a demonstration on making Nata De Soya. The success of PkM activities was marked by increasing public knowledge regarding the use of tofu liquid waste to make Nata De Soya, which was marked by an increase in the score on the post test by 19 points. After the activities were carried out, the PKK team gained knowledge and skills in managing tofu liquid waste into nata de soya

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Published

12-12-2024

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Vol. 5 No. 1 (2024): Altifani Journal: International Journal of Community Engagement

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