PENGEMBANGAN USAHA KECIL PEMBUAT TEMPE DENGAN METODE VALUE CHAIN DI DESA CISEMPUR KABUPATEN SUMEDANG

Abstrak

Tempe merupakan produk pangan yang telah diakui dunia sebagai produk Indonesia. Selain nilai kearifan lokal dan budaya, tempe juga menjadi produk pangan yang kaya akan zat gizi,  kandungan kalsium dalam tempe mempunyai nilai bioavailabilitas sebesar 66%. Selain itu, kandungan asam lemak bebas dan asam amino bebas dalam tempe membuat makanan ini mudah dicerna dan diserap oleh tubuh. Terdapat beberapa tantangan dalam pengembangan tempe, antara lain standar higiene yang harus dipenuhi oleh para usaha kecil menengah (UKM). Diperlukan pula diversifikasi produk dan inovasi serta citra tempe, misalnya pengemasan, inovasi hidangan, dan pengembangan produk dari tempe seperti suplemen bioaktif dari tempe.

Metode pengembangan usaha kecil pembuat tempe di Desa Cisempur dilakukan  melalui metode value chain. Yang pertama dilakukan adalah mendakan survei dan wawancara bersama Tim KKNM tematik kewirausahaan. Dengan survey maka diperoleh  masalah dan kendala industry tempe di Desa Cisempur, setelah proses survey maka dilakukan  analisis melalui diferensiasi produk untuk mencari inovasi produk yang dapat dihasilkan dari olahan tempe seperti Susu Soyu dan Keripik Tempe. Setelah melakukan variasi produk maka perluasan daerah pemasaran olahan tempe  menjadi focus pengembangan lebih lanjut.

Tempeh is a food product that has been recognized worldwide as an Indonesian product. In addition to the value of local wisdom and culture, tempeh is also a food product that is rich in nutrients, the calcium content in tempeh has a bioavailability value of 66%. In addition, the content of free fatty acids and free amino acids in tempeh makes this food easily digested and absorbed by the body. There are several challenges in the development of tempeh, including hygiene standards that must be met by small and medium enterprises (SMEs). Product diversification and innovation as well as the image of tempeh are also needed, such as packaging, dish innovation, and product development from tempeh such as bioactive supplements from tempeh.

The method of developing small-scale tempeh-making businesses in Cisempur Village was carried out through the value chain method. The first step was to conduct a survey and interview with the KKNM Team on the theme of entrepreneurship. With the survey, the problems and constraints of the tempe industry in Cisempur Village were obtained. After the survey process, an analysis was carried out through product differentiation to find product innovations that could be produced from processed tempe such as Soy Milk and Tempe Chips. After making product variations, the expansion of the processed tempe marketing area is the focus of further development,