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This study aims to analyze internal and external factors that influence the development strategy of tempeh agroindustry business and formulate a strategy for developing tempeh agroindustry business in Matahoalu Village in Konawe Regency. The method used in this study is the survey method, the case of Pak Iyon's tempeh business in Matahoalu Village. The strengths and weaknesses factor has a total score of 4.27. Because the total score is above 2.5, it means that it identifies a strong internal position. The opportunities and threats factor has a total score of 1.75 because the total score is close to 2.0, it means that it identifies that the business responds to existing opportunities in an extraordinary way and avoids threats to the development of the tempeh agroindustry. The tempeh agroindustry is in the Growth Quadrant where the quadrant is a very profitable situation in that it has opportunities and strengths, so that it can take advantage of existing opportunities, the strategy that must be applied in this condition is to support an aggressive growth policy (Growth Oriented Strategy).

Ponorogo is one of the areas where the majority of people like to consume tempe. Tempe is a local product dish that is favorite of the Ponorogo People. The village of Bangunrejo is one of the villages where many of its residents produce tempe, one of which is Mr. Aji's “Tempe Balap”. Tempe balap still maintains the quality of tempe with a leaf wrapping system, but thus the branding of Tempe Balap is not known by many people. The mentoring program carried out by the service team is aimed at helping the people of Bangunrejo Village in improving MSMEs and improving the quality of sales and competitiveness of the community. The method used is Environmental Scanning (ES) with a Thematic approach. The existence of ES as a management strategy so that it can optimize the potential possessed by partners. The intended partners in this program are Tempe MSMEs in Bangunrejo Village. The results of the mentoring carried out during this program show that the potential possessed by Tempe Balap can be optimized by introducing products massively to the public through the existing product growth up branding so that it has an impact on increasing purchases after the presence of branding labels in tempeh packaging. From this stage of service, strategic factors can emerge to develop the potential of local tempe products, as well as the results of monitoring and evaluation are able to bring out a significant development impact of the profits obtained by Tempe Balap MSMEs.

This community service aims to accompany the halal certification process for Mr. Ngadinu's tempeh MSMEs on Jalan Mustokoweni, Plombokan Village, North Semarang District. This assistance is carried out because these MSMEs do not yet have a halal certificate, so they have not been able to increase production quantity and competitiveness in the market. Halal certification is an important factor for business actors in the food and beverage sector to guarantee halal products and increase consumer confidence. Tempe products that are not yet halal certified can raise doubts among the public, so obtaining halal certification is a strategic step to strengthen the product's image. The main objective of this program is to increase MSME players' understanding of the importance of halal certification and the process of obtaining it, assist in processing halal certification, ensure that tempe products meet halal standards and are of good quality, and expand market share through the attraction of halal certification. The method applied in this program is halal certification assistance, which includes three main stages: (1) preparation stage, which includes pre-survey, observation, discussion and documentation; (2) implementation stage, in the form of direct assistance in the halal certification process; and (3) the stage of reporting activity results. Through this program, it is hoped that tempe MSMEs can understand the importance of halal certification, know the procedures for obtaining it, and be able to increase the competitiveness of their products in the market.

Malnutrition remains a significant public health challenge, particularly in developing countries like Indonesia. Tempeh, a fermented soybean product, is highly nutritious and has the potential to address malnutrition. The fermentation process by Rhizopus oligosporus enhances the bioavailability of essential nutrients such as protein, iron, and vitamin B12, which are crucial for growth and development. Additionally, tempeh contains natural prebiotics and probiotics that support digestive health and improve nutrient absorption. A literature review in this study indicates that regular consumption of tempeh can help improve nutritional status, particularly among vulnerable groups such as children and pregnant women. With its affordability and wide availability, tempeh serves as a sustainable food solution that can be optimized to reduce malnutrition rates in Indonesia.

This service aims to increase understanding of good business management among MSMEs in Salamsari Village, Boja District, Kendal Regency, especially in the field of marketing/promotion. Salamsari Village is a highland area with the majority of residents working as farm laborers and traders. Business actors, especially women, manage various processed food products such as criping, peyek, kembang goyang, savory cendol, widaran, tempeh chips, lumpit and sticky rice tape. However, marketing their products is still limited to a local scale and has not utilized digital media optimally. Apart from that, attention to packaging design is still minimal.Service activities include socializing marketing strategies in the digital era, such as the use of social media, online marketplaces, and attractive packaging designs. Before this activity, business actors did not fully understand the benefits of good marketing in increasing sales turnover, expanding market share and developing business. The service team provides education about online marketing that is cost-effective and effective in expanding market reach. As a result, MSME players showed high enthusiasm and realized the importance of appropriate marketing strategies, both offline and online, to support the sustainability of their businesses.This activity is expected to be able to encourage MSME players to increase their competitiveness, expand markets and increase turnover through the use of digital technology. The output of this service includes publications in accredited national journals, recording Intellectual Property Rights (IPR), and disseminating information through mass media.

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

Non-communicable diseases (NCDs) are chronic diseases, not transmitted from person to person. PTM has a long duration and generally develops slowly. Based on the results of interviews with housewives in Poto Village, information was obtained that people regularly consume vegetables, but fruit is still very rare. Side dishes include fish, tofu and tempeh and meat made in various variants. Consuming fast food such as instant noodles and fried foods is still a habit among people.  Based on the background above, educational activities related to a balanced diet need to be conveyed to the public. This service aims to increase housewives' understanding of a balanced diet as an effort to prevent NCDs in Poto Village, Moyo Hilir District. Community service activities are carried out through providing education through health instructors using power point media. To evaluate the success of outreach activities in increasing housewives' knowledge about preventing NCDs, a series of pre-test and post-test activities were carried out. The results of the service show that there is an influence of the counseling given on increasing housewives' knowledge about a balanced diet as an effort to prevent NCDs.

Tempe is an inherent food source for Indonesians, with a large number of tempe consumers in the local community. This community service program aims to improve students' understanding and skills in processing cempedak seeds into tempe, including drying methods that allow long-term storage. This activity was carried out from July to November 2024.  This activity was carried out in several stages, namely the preparation stage, the implementation stage, and the completion stage.  The program on the utilization of cempedak seeds in tempeh production shows promising potential as a food innovation based on local resources. The success rate of this program is not only measured from the production aspect, but also from the transfer of knowledge to students who act as agents of change in alternative food development. Some of the advantages of this activity program are that it provides an alternative utilization of cempedak seed waste into products with nutritional value. In addition, the production cost is relatively affordable compared to the use of soybean. The disadvantage of this program is that the availability of raw materials depends on the cempedak harvest season.

Fish waste and tempeh have significant nutritional advantages in making cat food. Some of the advantages that can be obtained from using these ingredients include the vegetable protein content in tempeh which is easier for cats to digest, making it very beneficial for cats with certain digestive sensitivities or allergies. Tempeh also contains essential amino acids that help meet the nutritional needs of cats, as well as support muscle growth and maintenance. Fish waste contains important nutrients such as 29.70% protein, 18.83% fat, 1.94% carbohydrates, 8.97% water content, and 1.07% crude fiber, which overall meet the nutritional needs of cats. In addition, the omega-3 fatty acid content in eggs is also useful for the health of the cat's skin and fur, making the food more nutritious. Tempeh is also known as first aid for cats with diarrhea, because the bacteria contained in tempeh can help neutralize harmful bacteria in the cat's intestines. By combining fish waste and tempeh in cat food, cats can get complete and balanced nutritional intake, while reducing feed production costs, making it a more environmentally friendly and economical choice.

Qualitative research with the aim of seeing the role of Tofu and Tempe Micro, Small and Medium Enterprises (Mumkm). The results of the research show that the existence of Ibuk Iis tofu and tempe micro, small and medium enterprises (MSMEs) has a very big role for Bangun Seranten Village, especially in increasing employee income in these Micro, Small and Medium Enterprises (UMKM). The results of the interview show that this MSME not only provides permanent employment for the local community, but also provides a stable income for them or even greater than their income before working for this MSME. And also Ibuk Iis's tofu and tempe Micro, Small and Medium Enterprises (MSMEs) also face a number of challenges. One of the main problems is the difficulty of getting quality and affordable raw materials, coupled with tight competition for similar products. Complicated business licensing, complex financial administration, and so on.

This article discusses a literature review on the benefits of probiotic-containing foods for health. Fermented foods are food products processed with the help of microorganisms or enzymes, producing components beneficial to human health. In Indonesia, fermented foods such as tempeh, tapai, green tea, pickled vegetables, and bekasam are known for their high health value and potential to gain international recognition. This literature study aims to analyze the benefits of probiotics in fermented foods, particularly regarding digestive health, immunity, and disease prevention.  Probiotics such as Lactobacillus plantarum, Lactobacillus curvatus, and Lactobacillus GG, as well as indigenous yeasts like Saccharomyces cerevisiae and Candida tropicalis, play a crucial role in the fermentation of traditional Indonesian foods. These microorganisms help improve gut microbiota balance, inhibit the growth of pathogenic microbes, and produce beneficial bioactive compounds. Research indicates that probiotics can enhance immune responses, reduce inflammation, and improve glucose metabolism and lipid profiles.  The findings of this study underscore the importance of fermented foods as a public health strategy, considering their contributions to supporting digestive function, strengthening immunity, and preventing various diseases. Traditional Indonesian fermented foods not only hold cultural value but also have significant potential as functional foods to improve quality of life.

Community empowerment is an effort to develop community independence and welfare through increasing knowledge, skills, behavior and abilities. According to data published by the Tangerang City Central Statistics Agency (BPS), the Tangerang City inflation rate has now reached 2.46%. The problem of unemployment in Tangerang City is an innovative strategy that creates small economic jobs and increases people's income. Like the tempeh business in Koang Jaya Village, Tangerang City. Therefore, community empowerment is a force to increase the income and economy of the small communities of Koang Jaya. The aim of this research is to determine community empowerment activities through the tempe business in Koang Jaya Village, Karawaci District, Tangerang City. Qualitative research methods were used in this research. Descriptive qualitative research method using observation, interviews and documentation. The results of this research show that the community empowerment process through the tempe making business in the Koang Jaya sub-district was carried out using Soeharto's theory (2011:50), namely planned and collective activities, improving people's lives, priorities for weak/disadvantaged groups through capacity building activities. The results of this research are that with community empowerment activities they can better ensure a clean economy by guiding the management of time, raw materials and other resources needed for tempeh production, not only that, but also ensuring that the tempeh is done well, with safety standards fulfilled. In this way, competition in the market will increase and have a positive impact on the local economy. With community empowerment activities, the economy of the Koang Jaya subdistrict community is improving more than before, so that their economic stability can be built through fostering management of time, raw materials and other resources needed in tempeh production.

This research aims to increase sales and national market expansion for Micro, Small, and Medium Enterprises (MSMEs) in Brokoh Village, Batang Regency, through marketing innovations for tempeh chips. MSMEs in the food sector, especially those based on local products such as tempeh chips, have great potential to grow, but are often hampered by limited market access and digital marketing knowledge. This research utilizes the Community Service Program (KKN) approach to provide direct assistance to local MSMEs. Through field surveys, marketing strategy development, product innovation, and promotion, the research successfully introduced new flavors, more attractive packaging designs, and effective promotional strategies. The results of this study showed that the innovative approach was able to strengthen product identity, improve competitiveness, and expand the market reach of MSMEs at the national level. The impact is expected to encourage sustainable growth for MSMEs in Brokoh Village and improve the welfare of the local community.

This research aims to increase sales and national market expansion for Micro, Small, and Medium Enterprises (MSMEs) in Brokoh Village, Batang Regency, through marketing innovations for tempeh chips. MSMEs in the food sector, especially those based on local products such as tempeh chips, have great potential to grow, but are often hampered by limited market access and digital marketing knowledge. This research utilizes the Community Service Program (KKN) approach to provide direct assistance to local MSMEs. Through field surveys, marketing strategy development, product innovation, and promotion, the research successfully introduced new flavors, more attractive packaging designs, and effective promotional strategies. The results of this study showed that the innovative approach was able to strengthen product identity, improve competitiveness, and expand the market reach of MSMEs at the national level. The impact is expected to encourage sustainable growth for MSMEs in Brokoh Village and improve the welfare of the local community.

This research aims to determine understanding and concern in implementing green accounting in Tempe MSMEs in Sikka Regency. This research uses a qualitative descriptive method. The data collection techniques used were interviews and documentation. The data analysis technique, namely descriptive analysis, begins with the data reduction stage, data presentation and conclusion drawing or verification. The research results show that tempe MSMEs in Sikka Regency, consisting of the Super Jaya tempe factory, Sidu Moro tempe factory, Bintang Jaya tempe factory, Putra Fajar tempe factory, have an understanding and concern for the environmental impact of the business activities they carry out. A manifestation of the understanding of tempeh MSMEs in Sikka Regency regarding the environment is by charging environmental costs in the tempeh production process. The environmental costs charged include the costs of storage tanks, filters, labs, plastic, banana leaves and waste. However, tempe MSMEs do not yet have sufficient understanding to apply the green accounting concept as a whole to the presentation of financial reports. The manifestation of concern for tempeh MSMEs in Sikka Regency is through maintaining business continuity, business raw materials, business waste, organic and non-organic waste, environmentally friendly equipment, understanding environmental costs and being directly assisted by the Health Service and the Sikka Regency Environmental Service.

Melotot Geprek Chicken Shop which is located at Jl. Sk Syahbudin, Ruko Puri Mayang, Mayang Mangurai, Jambi city. This Geprek Chicken Shop not only provides Geprek Chicken, but also provides toppings such as omelettes, liver gizzards, quail eggs, tofu-tempeh, perkedel, fried petai and others. The phenomenon or event that can be felt directly by researchers is, the Geprek Melotot Chicken Shop with a simple and not luxurious building design, ordinary service, and product sales that only use a word of mouth strategy, resulting in a lack of turnover as expected and what has been achieved. planned. So the aim of this research is to find out what marketing strategies are to increase sales, what obstacles are faced and what are the solutions in dealing with marketing strategies. The discussion of this research is related to the theory of increasing sales, MSMEs, Marketing Strategy, Halal Labeling, and Constraints in MSME Development. This research is a type of Qualitative research with a descriptive approach, using primary data sources and secondary data. The subjects of the research are Shop Owners and Consumers. Data collection techniques are observation, interviews and documentation. The results of this study indicate that the strategy implemented by Toko Ayam Geprek Melotot in increasing sales is by using the 9P marketing mix strategy (product, price, place, promotion, people, process, physical evidence, payment, packaging), namely product strategy, price, location, promotion, people, process, physical evidence, payment, and packaging.

Fermentation technology can increase added value to agricultural, food and other products. Through fermentation, raw materials can be converted into products with higher selling value, such as cheese, yogurt, tempeh, wine, beer, and so on. Many fermented products are beneficial for health, for example kefir and yogurt which contain good probiotics. for digestion. Kefir is a type of fermented milk whose manufacture uses various microorganisms to produce lactic acid products with by-products such as ethanol, free fatty acids and acetaldehyde. Kefir is made by adding yeast which contains many microorganisms from the lactic acid bacteria and yeast groups, while yogurt is fermented milk with lactic acid bacteria (LAB).  This service activity aims to increase people' knowledge and skills regarding the application of fermentation technology, starting from the meaning of fermentation, fermentation methods to high-value products produced from the fermentation process. In this activity, socialization activities were carried out regarding the development of fermentation technology, especially kefir and cow's milk yogurt, as well as practices on how to make it among the residents of Balitra Jaya Permai Loktabat Utara. The results show an increase in residents' knowledge and skills regarding fermentation through pretest and posttest activities as well as practical activities.

This study developed an innovative vegan patty product with a combination of vegetable protein, cauliflower, and soy protein isolate with 3 different proportions: 25g, 35g, and 45g. Organoleptic tests are performed to evaluate the outer color, inner color, shape, aroma, taste, and texture. This study aims to determine the effect of the addition of soy protein isolate on the results so vegan patty made from tempeh and vegetables, comparing the content of making vegan patty with the nutritional content of the best products soy protein isolate and know the selling price of vegan patty made from tempeh and vegetables with the addition of soy protein isolate by using the method of food cost and cost plus pricing. The addition of 25g of isolate soy protein flour has the highest value and stands out with the characteristics of the outer color which is brown, the outer color which is light brown, the aroma of tempeh and vegetables is balanced, the texture is chewy, the savory taste of tempeh and vegetables is balanced, the round shape is quite perfect, from all assessment criteria the best results in the criteria for evaluating liking are in the addition of 25g of isolate soy protein flour. Laboratory analysis of the nutritional content of the best vegan patty which has an energy content of 179.60kcal/100gram, protein content of 14.52%, carbohydrate content of 21.90%, fat content of 2.54%, and fiber content of 4.81%. The selling price of vegan patty products with the addition of soy protein isolate obtained a result of Rp 4,891 / 55 g.

Good nutrition is an important foundation for a child to grow and develop optimally, especially children who grow and develop in vulnerable environments. The results of the 2021 Nutritional Status survey show that 1:4 Indonesian children experience stunting and 1:10 children experience malnutrition. Prevention of stunting must be as early as possible, starting from portions of the plate with balanced nutritional content. Tempeh is a fermented product made from soybeans, the price is quite cheap, tempeh is also the best source of energy and protein, tempeh contains prebiotics which are good for the intestines, low in sodium and carbohydrates. 84 grams of tempeh contains 162 calories, 15 grams of protein, 9 grams of carbohydrates, 9 milligrams of sodium and many others. Efforts can be made to increase the knowledge and skills of cadre mothers and mothers of toddlers by conducting counseling, demonstrations and simulating tempe food. This dedication has a positive effect on knowledge, skills and ideas in making a variety of healthy snacks. The aim of this community service is so that mothers of babies and toddlers know and understand that tempeh food can be processed into various healthy snack ingredients to prevent stunting. The method of implementing activities in general includes the stages of introduction, counseling, demonstration and evaluation. It is hoped that in the future, cadre mothers and the community, especially mothers who have babies and toddlers in RW03 RT02, Kualu Village, Tambang Kampar District, will be more creative in making preparations made from tempeh that are rich in nutrients in an effort to prevent stunting and more often seek the latest information about nutrition in the reproductive cycle.

This research aims to determine the strategies used by tempe craftsmen through the production process regarding the impact of rising soybean prices and to find out whether the income of tempe craftsmen due to the increase in soybean prices has changed in Tenggilis Mejoyo Village, Surabaya City. In conducting this research, the descriptive qualitative method was used by the researcher. The findings in this research are how the tempeh production process, the strategies used by tempeh craftsmen to overcome the increase in soybean prices and the increase in soybean prices affect the income of tempeh craftsmen. It is hoped that this research will provide benefits, especially for all elements of society, for theoretical and practical benefits. The research results show that reducing the size of tempeh sold at a fixed price is a way for tempeh craftsmen to overcome the decline in income. The increase in soybean prices not only affects the income of tempeh craftsmen but also affects the amount of tempeh production which decreases by 50%. Some of the suggestions offered by researchers include craftsmen expanding tempe marketing, for the Indonesian government to help resolve the problem of rising prices of basic commodities, especially soybeans, which are still unstable, and for researchers who can then carry out further research on the impact of rising soybean prices on the purchasing power of tempeh. community in Tenggilis Mejoyo Village, Surabaya City.