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Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase  consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The experimental design used was a Completely Randomized Disign (CRD) with the first factor being the ratio of curd goat milk and tofu (60%:40%, 50%:50%, 40%:60%) and the second factor being the ratio of wheat flour and tapioca starch (40%:60%, 50%:50%, 60%:40%). The results showed that the substitution of goat milk curd and tofu and the ratio of wheat flour to tapioca starch had a significant effect on characteristics of the milk stick. The best product from several stick formulations in terms of chemical, physical and organoleptic properties is the stick formulation with 60% etawa goat milk curd: 40% white tofu and 60% wheat flour: 40% tapioca starch has a high protein value of 11.51% with a moisture content of 2.27%, ash content of 1.94%, fat content of 32.51%, carbohydrate content by different 51.78%, while etawa goat milk curd sticks with white tofu substitution which has overall level of preffered value of panellists is found in the ratio 3.39 (preferred). Stik  from curd protein of etawa goat milk with white tofu be a potensial source of  protein.

Local food refers to food ingredients that are produced or easily obtained within the community, one of which is buffalo milk dadih from North Sumatra, a traditional Batak dish that is rich in nutrients and has a tofu-like shape with a characteristic white color. This study aims to determine consumer acceptance of Buffalo Milk Dadih Pudding (Bubalus bubalis) combined with strawberry fruit extract (Fragaria spp.), where the processing and acceptance testing were conducted at the Food Technology Laboratory of Poltekkes Kemenkes Medan, Nutrition Department in Lubuk Pakam. This research is experimental with a completely randomized design that includes three treatments and two replications: Treatment A consists of 100 grams of buffalo milk dadih and 60 ml of strawberry extract, Treatment B consists of 100 grams of dadih and 80 ml of extract, and Treatment C consists of 100 grams of dadih and 100 ml of extract. Data were analyzed using ANOVA at α 5%, followed by Duncan's test. The results showed that the Buffalo Milk Dadih Pudding most favored by the panelists, based on color, texture, taste, and aroma, was Treatment C, which consisted of 100 grams of buffalo milk dadih and 100 ml of strawberry fruit extract.

Food is used as a basic necessity for human life. Food can increase the growth and development of the body and can repair damaged body tissue. Food and drinks that will be distributed and consumend by the public must comply with the quality standards  that have been set. One of the microorganisms most often found in food and drinks in Coliform bacteria. Coliforms are a group of bacteria that can be used as an indicator of the presence of pathogens that are detrimental or not beneficial for water, food, milk and dairy products. The aim of this research was to determine whether or not Coliform bacteria were present in white tofu sold at the Sedondong Batang market. The type of research used is descriptive research. This research was carried out on November 28, 2023. Sample examination was carried out at the Pekalongan Regency KESDA Laboratory. The samples used in this research were white tofu sold at the Sedondong Batang market, totaling 4 samples. In this research, the sampling technique was purposive sampling. The method used the MPN method, MPN is a method used to count Coliforms in water using in-tube fermentation testing. This method requires two tests, namely a predictor test and a reinforcement test.

Mayjen Sungkono University Group 17 Thematic Science KKN activities are located in Betro Village. Betro Village has great potential in processing tofu, with the abundance of soybean raw materials and the skills of its people, making their local tofu products widely sought after. Betro Village has more than 10 white tofu factories that are still operating today. Betro Village also has a factory that produces tofu that has been fried and is ready to be sold. This research focuses on developing tofu processing innovations which aims to design innovative solutions to increase the selling value of tofu products by identifying the potential and needs of the local market in Betro Village. This activity aims to provide experience and as a learning process to explore village potential which can have a positive impact on the village economy.

Preparation of a comprehensive budget is very important for every company, because it will provide benefits in the form of a systematic approach to management policies, as well as facilitate quantitative evaluation of the company's ultimate goals. This study aims to determine and compile a comprehensive budget calculation as a means of internal control in "Tofu Production House UKM". This type of research uses a quantitative method to determine sales data of tofu products, namely white tofu and yellow tofu in the last 5 months, as well as costs in the production process, both direct and indirect costs. The results of the study show that in the process of compiling a comprehensive budget for “Tofu Production House UKM” this method is still used which is very simple and does not pay much attention to the costs incurred as a result of the production process. This can be seen from the results of the preparation of a comprehensive budget. From this research, it is hoped that it can be used as a means of controlling and managing the finances of "Tofu Production House UKM" by making a comparison between the comprehensive budget and its realization.

Tofu is a food that is in great demand by the people of Indonesia because it tastes good and the price is relatively cheap. One of the businesses that is active and has a sizeable market potential on the island of Sumbawa, NTB is CV Maik Meres which is located in the Brang Biji village, Sumbawa sub-district. CV Maik Meres is an industry engaged in processing soybeans with 37 kg of large white tofu and 33 kg of small white tofu in one production as the main raw material for tofu products. The purpose of this study was to find out the effective optimization of the production process to be carried out by CV maik meres using the simplex linear programming method. Before using the simplex linear programming method, CV Maik Meres produced 20 prints for large white tofu and 10 prints for small white tofu. From the results of research using QM software for Windows V5, it resulted in an optimization of the production process for large tofu as much as 40,74 prints and did not produce small tofu to get a maximum profit of Rp. 361,166,7 in one production. So that the maximum profit of CV Maik Meres in one production is Rp. 188,440,7 and an increase of 19% from factual conditions.