Main Article Content
Abstract
Tofu and tempeh factories are among the many commodities in Indonesia. Waste from these factories in the form of soybean pulp has the potential to become one of the environmental pollution problems. Researchers try to process the waste into valuable products that the community can consume and have economic, namely flour. Soybean pulp flour has a protein content of 15.20-17.72% and a fairly high crude fiber content of 3.23-21.35%. This research seeks to discover the problems of soybean mill waste, halal, and thayyiban product innovation. This sustainable halal product development innovation offer consists of the main product, flour, which can be a food additive product. The research uses an experimental method in the form of a pure experiment (true experiment) with a quantitative descriptive approach and literature study. Of the three treatments in the experiment, the first treatment (P1) is sun-dried soybean pulp with a smooth and soft texture, with the most optimal beige color and pleasant aroma. The advantages of this product package are the availability of cheap and readily available ingredients, a relatively simple process on a household scale, and clear halal and tayyib traceability as a solution to the SDGs points, production, and good health, responsible consumption and well-being.
Keywords
Article Details
Copyright (c) 2023 Khozin Zaki, Anisa Muslimah, Rika Ayu Lestari, Didi Afrizal

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
- This statement is a commitment from the author, to respect copyright, both in terms of quoting the work of others, as well as in the use of journal content.
- If needed, the author can send a statement of authenticity of the manuscript. With the receipt of an article by the Editor of Kreativasi - Journal of Community Empowerment, the article submitted has the copyright held by Kreativasi - Journal of Community Empowerment:
- Kreativasi - Journal of Community Empowerment has the right to reproduce and distribute articles that have been published in journals.
- The author is not permitted to publish the same article that has been published in this journal.
References
- Adelia Febriyossa, A. S. (2022). Kata Kunci: 4(01), 28–35. https://doi.org/10.36418/jsi.v4i01.36
- Agustin, L., & Rahmawati, D. (2021). Hubungan Pendapatan Keluarga Dengan Kejadian Stunting. 4, 30–34.
- Arifin, S. (2022). Pengaruh Halal Green Packaging , Green Halal Product , Halal Green Perceived Value Terhadap Green Purchase Intention. 8(02), 1411–1424.
- Astuti, M. (2020). Pengembangan Produk ( Halal Lifestyle ) Halal Dalam Memenuhi Gaya Hidup Halal. 1, 14–20.
- Habibunnisa, Utami, W. T., Fadillah, D. J., Nst, L. P., Villanda, B., & Daulay, R. A. (2023). Jurnal Dirosah Islamiyah Proses Pembuatan Tahu Putih Di Desa Sei Bamban Dusun Jurnal Dirosah Islamiyah. 5, 528–534. https://doi.org/10.17467/jdi.v5i2.3189
- Handayani, Y., Saraya, S., Universitas, H., Sri, S., & Tengah, J. (2022). Pengelolaan Limbah Usaha Tempe dalam Rangka Pencegahan Pencemaran Lingkungan. 5, 1467–1471.
- Jannah, M., Mu’tamar, A., & Asfan. (2020). Analisis Titik Kritis Keharaman Produk pada UMKM Kerupuk Critical Point Analysis of Product Prohibition at Crackers SME. 6(2), 205–216.
- Pagoray, H., Sulistyawati, & Fitriyani. (2021). Limbah Cair Industri Tahu dan Dampaknya Terhadap Kualitas Air dan Biota Perairan. 9(1), 53–65.
- Pratama, I. N., Handarini, K., Djauhari, A. B., & Sigit, B. (2022). FORMULASI BAKSO VEGETARIAN BERBAHAN JAMUR FORMULATION OF VEGETARIAN MEATBALLS FROM OYSTER MUSHROOM AND SOYBEAN WASTE AS WELL AS THE ADDITION OF PORANG FLOUR AS A BLINGING. 12(2), 153–166.
- Putriani, A., & Astuti, W. (2023). Analisis Implementasi Profil Pelajar Pancasila Dampak
- Putri, Anggi Dwi, Fatimatuz Zuhro, Ismul Mauludin, and Al Habib. 2018. “ANALISIS GIZI LIMBAH AMPAS KEDELAI SEBAGAI TEPUNG SUBTITUSI MIE UNTUK MENUNJANG SUMBER BELAJAR MATA KULIAH BIOKIMIA.” 1(1):11–22.
- Puspita, D., Harini, N., & Winarsih, S. (2021). Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis). April, 52–65.
- Puspita, L., & Komarudin. (2021). Peningkatan Ekonomi Masyarakat : Dampak Pemanfaatan Ampas Susu Kedelai Menjadi Nugget. 5(1), 1–9.
- Setyariningsih, E., & Utami2, B. (2022). Analisis Strategi Pemasaran UMKM Tepung Bumbu ARIEN dengan Metode IFE, EFE, SWOT dan STP. 5, 83–94.
- Suryani, N., Erawati, C. M., & Amelia, S. (2018). Pengaruh Proporsi Tepung Terigu dan Tepung Ampas Tahu terhadap Kandungan Protein dan Serat serta Daya Terima Biskuit Program Makanan Tambahan Anak Sekolah ( PMT-AS ). 11–25.
References
Adelia Febriyossa, A. S. (2022). Kata Kunci: 4(01), 28–35. https://doi.org/10.36418/jsi.v4i01.36
Agustin, L., & Rahmawati, D. (2021). Hubungan Pendapatan Keluarga Dengan Kejadian Stunting. 4, 30–34.
Arifin, S. (2022). Pengaruh Halal Green Packaging , Green Halal Product , Halal Green Perceived Value Terhadap Green Purchase Intention. 8(02), 1411–1424.
Astuti, M. (2020). Pengembangan Produk ( Halal Lifestyle ) Halal Dalam Memenuhi Gaya Hidup Halal. 1, 14–20.
Habibunnisa, Utami, W. T., Fadillah, D. J., Nst, L. P., Villanda, B., & Daulay, R. A. (2023). Jurnal Dirosah Islamiyah Proses Pembuatan Tahu Putih Di Desa Sei Bamban Dusun Jurnal Dirosah Islamiyah. 5, 528–534. https://doi.org/10.17467/jdi.v5i2.3189
Handayani, Y., Saraya, S., Universitas, H., Sri, S., & Tengah, J. (2022). Pengelolaan Limbah Usaha Tempe dalam Rangka Pencegahan Pencemaran Lingkungan. 5, 1467–1471.
Jannah, M., Mu’tamar, A., & Asfan. (2020). Analisis Titik Kritis Keharaman Produk pada UMKM Kerupuk Critical Point Analysis of Product Prohibition at Crackers SME. 6(2), 205–216.
Pagoray, H., Sulistyawati, & Fitriyani. (2021). Limbah Cair Industri Tahu dan Dampaknya Terhadap Kualitas Air dan Biota Perairan. 9(1), 53–65.
Pratama, I. N., Handarini, K., Djauhari, A. B., & Sigit, B. (2022). FORMULASI BAKSO VEGETARIAN BERBAHAN JAMUR FORMULATION OF VEGETARIAN MEATBALLS FROM OYSTER MUSHROOM AND SOYBEAN WASTE AS WELL AS THE ADDITION OF PORANG FLOUR AS A BLINGING. 12(2), 153–166.
Putriani, A., & Astuti, W. (2023). Analisis Implementasi Profil Pelajar Pancasila Dampak
Putri, Anggi Dwi, Fatimatuz Zuhro, Ismul Mauludin, and Al Habib. 2018. “ANALISIS GIZI LIMBAH AMPAS KEDELAI SEBAGAI TEPUNG SUBTITUSI MIE UNTUK MENUNJANG SUMBER BELAJAR MATA KULIAH BIOKIMIA.” 1(1):11–22.
Puspita, D., Harini, N., & Winarsih, S. (2021). Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis). April, 52–65.
Puspita, L., & Komarudin. (2021). Peningkatan Ekonomi Masyarakat : Dampak Pemanfaatan Ampas Susu Kedelai Menjadi Nugget. 5(1), 1–9.
Setyariningsih, E., & Utami2, B. (2022). Analisis Strategi Pemasaran UMKM Tepung Bumbu ARIEN dengan Metode IFE, EFE, SWOT dan STP. 5, 83–94.
Suryani, N., Erawati, C. M., & Amelia, S. (2018). Pengaruh Proporsi Tepung Terigu dan Tepung Ampas Tahu terhadap Kandungan Protein dan Serat serta Daya Terima Biskuit Program Makanan Tambahan Anak Sekolah ( PMT-AS ). 11–25.