Usaha Pemasaran Produsen Tempe
Tempe is a food made from the fermentation of soybeans or some other materials using somekind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer or also known as bread mold, or Rh. arrhizus. Fermentation preparations are commonly known as "yeast tempe". Tempe has...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Bina Nusantara University
2013-05-01
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| Series: | Binus Business Review |
| Subjects: | |
| Online Access: | https://journal.binus.ac.id/index.php/BBR/article/view/1041 |
| _version_ | 1797711512324800512 |
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| author | R. Nana Kusdiana Trias Septyoari Putranto |
| author_facet | R. Nana Kusdiana Trias Septyoari Putranto |
| author_sort | R. Nana Kusdiana |
| collection | DOAJ |
| description | Tempe is a food made from the fermentation of soybeans or some other materials using somekind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer or also known as bread mold, or Rh. arrhizus. Fermentation preparations are commonly known as "yeast tempe". Tempe has been known since ancient times, particularly in Java as supplement staple food which is high protein and low cholesterol. Tempe and tofu selling price is still low compared to other protein food sources, such as fish and chicken. According to market research, the majority of tempe and tofu products is still the lower class’ consumption, since the quality and processing methods are traditional distribution, including in sanitation and hygiene. It is necessary to stimulate and generate interest in the bank to develop relationship with the Indonesian Tofu Tempe Producers Cooperative (KOPTI) and its members to tempe producers can increase production and performance. Tempe and Tofu Development Centers Manufacturers through Integrated Partnership Program by KOPTI as a company with a core group of tempe and tofu manufacturers, which are members of the KOPTI, is the modernization of tempe and tofu small business activity to be an independent food business industry. |
| first_indexed | 2024-03-12T07:08:08Z |
| format | Article |
| id | doaj.art-671fdd968ae0425b8a1713fc14a14389 |
| institution | Directory Open Access Journal |
| issn | 2087-1228 2476-9053 |
| language | English |
| last_indexed | 2024-03-12T07:08:08Z |
| publishDate | 2013-05-01 |
| publisher | Bina Nusantara University |
| record_format | Article |
| series | Binus Business Review |
| spelling | doaj.art-671fdd968ae0425b8a1713fc14a143892023-09-02T23:17:52ZengBina Nusantara UniversityBinus Business Review2087-12282476-90532013-05-014112113410.21512/bbr.v4i1.1041908Usaha Pemasaran Produsen TempeR. Nana Kusdiana0Trias Septyoari Putranto1Bina Nusantara UniversityBina Nusantara UniversityTempe is a food made from the fermentation of soybeans or some other materials using somekind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer or also known as bread mold, or Rh. arrhizus. Fermentation preparations are commonly known as "yeast tempe". Tempe has been known since ancient times, particularly in Java as supplement staple food which is high protein and low cholesterol. Tempe and tofu selling price is still low compared to other protein food sources, such as fish and chicken. According to market research, the majority of tempe and tofu products is still the lower class’ consumption, since the quality and processing methods are traditional distribution, including in sanitation and hygiene. It is necessary to stimulate and generate interest in the bank to develop relationship with the Indonesian Tofu Tempe Producers Cooperative (KOPTI) and its members to tempe producers can increase production and performance. Tempe and Tofu Development Centers Manufacturers through Integrated Partnership Program by KOPTI as a company with a core group of tempe and tofu manufacturers, which are members of the KOPTI, is the modernization of tempe and tofu small business activity to be an independent food business industry.https://journal.binus.ac.id/index.php/BBR/article/view/1041tempe, Indonesian traditional food, marketing |
| spellingShingle | R. Nana Kusdiana Trias Septyoari Putranto Usaha Pemasaran Produsen Tempe Binus Business Review tempe, Indonesian traditional food, marketing |
| title | Usaha Pemasaran Produsen Tempe |
| title_full | Usaha Pemasaran Produsen Tempe |
| title_fullStr | Usaha Pemasaran Produsen Tempe |
| title_full_unstemmed | Usaha Pemasaran Produsen Tempe |
| title_short | Usaha Pemasaran Produsen Tempe |
| title_sort | usaha pemasaran produsen tempe |
| topic | tempe, Indonesian traditional food, marketing |
| url | https://journal.binus.ac.id/index.php/BBR/article/view/1041 |
| work_keys_str_mv | AT rnanakusdiana usahapemasaranprodusentempe AT triasseptyoariputranto usahapemasaranprodusentempe |