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Improvement of Local Superior Through Industrialization of Soygurt Products and Its Diversification in Rural Areas of Soybean Production Center

  • Atris SuyantohadiEmail author
  • Mirwan Ushada
  • Dody Kastono
Conference paper

Abstract

Soybean as vegetable protein sources has an important role in community nutrition. The increasing of soybean demand has related to the development of food industry. The post-harvest of soybean farmers is influenced by the merchants or speculators. The development of industrialization in the production area centers of soybean farmers for producing post-harvest to soy yogurt (soygurt) products has an objective of this research study. Soygurt contains high nutrients and vitamins are a functional food product with low prices for the community. Soygurt product necessary to be produced and disseminated to the community because limited only the products of tofu and tempeh for processing from soybean. The development of the industrialization of soygurt products and its diversification in the production area centers of soybean farmers involving the community and the government provide solutions to increase the economic value of soybean and make the production centers become more developed. The methodology of development of soygurt industrialization has been done through preparing the need factors attributed to the laboratory scale, soygurt product design including formulation related to the industry standard based on the community’s preferences and production cost, product quality test analysis on physical, organoleptic and laboratory test, packaging design, SPIRT licensing, concept testing of soygurt to consumers and product dissemination to market level. The result activities in building rural community agro-industry to soygurt products can increase the economic value of soybean and industrial development in the region based on products of local wisdom.

Keywords

Agro-industry Industrialization Local soybeans Product development Soygurt 

Abbreviations

Soygurt

Soy Yogurt

PRIMKOPTI

Primer Koperasi Produsen Tempe Tahu Indonesia (Primary Indonesian Tempe Tofu Producers Organization)

UMKM

Usaha Mikro Kecil dan Menengah (Small and Medium-sized Enterprises)

CMC

Carboxy Methyl Cellulose

KUB

Kelompok Usaha Bersama (Community Bussiness Group)

GMP

Good Manufacturing Practice

LPDP

Lembaga Pendampingan Dana Pendidikan Tinggi (Institution of Supporting Funds for Higher Education)

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Copyright information

© Springer Nature Switzerland AG 2018

Authors and Affiliations

  • Atris Suyantohadi
    • 1
    Email author
  • Mirwan Ushada
    • 1
  • Dody Kastono
    • 2
  1. 1.Department of Agroindustrial Technology, Faculty of Agricultural TechnologyUniversitas Gadjah MadaYogyakartaIndonesia
  2. 2.Faculty of Agricultural TechnologyUniversitas Gadjah MadaYogyakartaIndonesia

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