Teknologi Pengolahan Limbah Industri Tahu sebagai Upaya Pengembangan Usaha Kecil Menengah (UKM) di Kecamatan Gambiran Kabupaten Banyuwangi

Abstract

If waste is utilized properly, it will create new production and advance SMEs in Gambiran District so that it can minimize unemployment and increase the amount of income per capita of the community. This study has three objectives, namely: (1) To analyze the technology used in processing tofu industrial waste into nata de soya in Gambiran District, Banyuwangi Regency, (2) To analyze the technology used for processing tofu industrial waste into soy sauce in Gambiran District Banyuwangi, (3) To analyze the amount of production costs and costs of production sales from nata de soya and soy sauce products as an effort to develop Small and Medium Enterprises (UKM) in Gambiran District, Banyuwangi Regency. This research is classified into descriptive research with quantitative and qualitative types of data from the results of the experimental application to examine the act of making nata and soy sauce food products by the Gambiran District community by collecting data through surveys, observations, documentation, interviews and document analysis. In analyzing the document the results of the study will compare the feasibility of the two products obtained from whey to Nata de Soya and Ketchup products using the following feasibility analysis: TCI = FCI + WCI, TC = TFC + TVC, TR = P x Q, = TR – TC, dan BEP = . The analysis shows that the technology used in making nata de soya is biotechnology from the bacterium Acetobacter xylinum which has been fermented with sugar, vinegar and micin. While the technology of utilizing tofu industrial waste into soy sauce is one strategy to reduce environmental pollution. Experiments of making soy sauce are carried out by fermentation by methanogen bacteria from soaking solid waste and fermented with salt water bath after the tofu waste is dried until the moisture content reaches 12%. To analyze the production cost of making nata de soya with 3 liters of liquid waste is TCI = 16,500, TC = 16,500, TR = 25,500, Π = 9,000, BEP = 6 Liters. While for the analysis of the production cost of making soy sauce is TCI = 33,000, TC = 33,000, TR = 75,500, Π = 42,000, BEP = 2.2 Liter

The impact of economic development and density population on environmental quality in Indonesia

“…To reduce environmental pollution, the tofu industry applies innovations in processing tofu liquid waste to be processed into nata de soya and soy sauce by fermenting it first. This innovation is able to turn industrial waste into valuable food, where waste that is usually dumped into rivers can be utilized so that the quality of the environment is maintained [28].…”

Potensi Penerapan Konsep Ekonomi Sirkular Untuk Pengembangan Industri Tahu Yang Berkelanjutan

“…Pemanfaatan limbah padat yang berupa ampas tahu dapat dibagi menjadi tiga kelompok produk yaitu sebagai bahan pangan jadi, pangan setengah jadi dan pakan. Produk pangan jadi yang dapat diproduksi dengan memanfaatkan ampas tahu adalah tempe gembus (Prayitno 2020;Amaro et al, 2023), nugget (Sari et al, 2019Komna et al, 2022), abon (Sentia et al, 2021 dan kecap (Hikmah et al, 2019). Bahan pangan setengah jadi berupa tepung ampas yang dapat dimanfaatkan sebagai bahan baku pembuatan kerupuk (Pratiwi et al, 2019), kue kering (Yekti dan Suryaningsih, 2017), brownies (Rhohman dan Budiretnani, 2018), dan sebagai pakan ternak (Muhlasin dan Suparno, 2015).…”

Pengolahan Limbah Tahu dan Potensinya

“…Limbah padat berupa ampas yang berasal dari kacang kedelai, sedangkan limbah cair yang dihasilkan langsung dibuang ke sungai. Limbah padat tahu biasanya dimanfaatkan untuk pembuatan tempe gembus, kerupuk ampas tahu dan pakan ternak [1]. Limbah cair tahu mengandung protein, lemak, dan karbohidrat yang cukup tinggi, sehingga menyebabkan limbah cair tahu memiliki nilai BOD dan COD yang tinggi yaitu sebesar 5000-10000 mg/L dan 7000-10000 mg/L dengan pH rendah yaitu 4-5 [2].…”