Pendampingan Pembuatan Tahu Putih dalam Upaya Mengembangkan Usaha Mikro Kecil Menengah (UMKM)

Abstract

White tofu is one of the many nutritious foods which is very good for consumption as a side dish/vegetable in the form of soft solids which are made through the tofu production process through the stages of sorting, weighing, washing, soaking, washing and draining, grinding, cooking soybean porridge, filtering, coagulation. , separating, printing and pressing, cutting, cooling, arranging and also preparing the tools needed in the tofu production process. Product development is carried out to maintain consumer interest in the products produced, one of which is white tofu. The method used in this study is to use ABCD by providing direct assistance and training. This aims to develop the business in maintaining quality and competitiveness against other businesses. In general, what is produced from Community Service activities is to improve students' soft skills and hard skills as well as add insight and work experience for participants before going directly into the real world of work.