Analisis Analysis of Tempeh Production Processes and Product Development in a Small-Scale Tempeh and Tofu Enterprise in Baubau City

Abstrak

Tempeh is a fermented soybean product with significant potential for development by small-scale food enterprises. This study aimed to analyze the tempeh production process and identify opportunities for product development at a small-scale tempeh and tofu enterprise in Liabuku Village, Bungi District, Baubau City, Indonesia. A descriptive approach was employed, with data collected through surveys, literature review, and documentation. The production process consisted of soybean sorting, first soaking for 24 hours, grinding, second soaking for 24 hours, washing, boiling for approximately 2 hours, draining and cooling, fermentation, and packaging. Fermentation was carried out using yeast with the addition of starch for approximately three days at 37°C, while the final product was packaged in plastic. Each production cycle yielded approximately 2,000 small-sized and 200 large-sized tempeh products. The findings indicate that the enterprise applies a systematic production sequence; however, improvements can be directed toward processing practices, fermentation control, and packaging to support better product quality and development. These improvements are expected to strengthen product consistency and enhance the competitiveness of small-scale tempeh enterprises.