Tempe Innovation from Mung Bean With a Variety of Flavors in Business to Increasing Community Income

Abstract

Indonesia is a country that has very fertile soil, including Dusun Dorokenong, Tulung Village, Sampung Ponorogo, which are some of the villages that are popular for their agricultural output. Located in a tropical climate rich in food diversity, balanced rainfall makes Indonesia's soil very fertile, so it is perfect for growing various types of plants such as rice, fruits, vegetables, and legumes such as peanuts and peanuts. Soybeans and mung beans can grow well. In particular, nuts are the main ingredient in making tempe. Tempe is one of the many types of traditional Indonesian food that has the potential as a functional food because it has the high nutritional content needed by the body. Tempe is rich in fiber, calcium, B vitamins, and iron. So far, the primary ingredients for making tempe are fermented soybeans and other ingredients, namely tempe yeast. Currently, processed tempe can be made with the primary ingredients of mung beans, which are not inferior to soybeans. To increase the success of the tempe-making business, it takes courage to innovate both product and marketing. Tempe makers must innovate in making tempe; the ingredients used are soybeans and mung beans to deal with the scarcity of soybeans in the market and the high cost of imported soybeans.