Potensi Tempe Lokal sebagai Tepung Alternatif Bahan Pangan Fungsional Tinggi Protein dan Rendah Glikemik
Keywords:
tempe, tepung tempe, tinggi protein, rendah IG, mutuAbstract
Tempe merupakan pangan fermentasi kedelai bernilai gizi tinggi dan berpotensi sebagai makanan fungsional, namun umur simpan tempe segar yang relatif singkat menjadi kendala distribusi. Konversi tempe menjadi tepung tempe menjadi solusi karena proses pengeringan dapat menurunkan aktivitas air (aw) dan menstabilkan kondisi produk, sekaligus meningkatkan nilai tambah serta peluang formulasi bahan pangan tinggi protein. Kegiatan Pengabdian kepada Masyarakat (PkM) berjudul "Potensi Tempe Lokal sebagai Tepung Alternatif Bahan Pangan Fungsional Tinggi Protein dan Rendah Indeks Glikemik" dilaksanakan di Pondok Pesantren Daar El-Manshur dengan peserta sebanyak 50 orang. Program ini bertujuan memberikan edukasi dan pelatihan pembuatan tepung tempe yang menekankan karakter tinggi protein dan rendah indeks glikemik melalui tahapan fermentasi Rhizopus spp., blanching singkat untuk menonaktifkan enzim proteolitik, pengeringan hingga kondisi stabil (aw ˂ 0,3), serta penggilingan partikel halus (˂ 200 μm) untuk mendukung konsistensi sifat produk. Aspek pelatihan meliputi penerapan standar higienis, materi kriteria halal sesuai regulasi, serta penguatan pemahaman teknis dan potensi pemasaran berbasis nilai nutrisi. Monitoring dan evaluasi dilakukan melalui pre-test dan post-test. Luaran kegiatan berupa laporan kegiatan dan publikasi ilmiah, dengan harapan dapat mendorong kemandirian ekonomi serta penerapan pola hidup sehat dan jaminan pangan halal yang baik.
ABSTRACT
Tempe is a fermented soybean food with high nutritional value and potential as a functional food; however, the relatively short shelf life of fresh tempe poses a distribution challenge. Converting tempe into tempe flour serves as an effective solution, as the drying process reduces water activity (aw) and stabilizes the product while enhancing added value and opportunities for high-protein food formulations. The Community Service Program (PkM) titled "The Potential of Local Tempe as an Alternative Flour for High-Protein and Low-Glycemic-Index Functional Food" was conducted at the Daar El-Manshur Islamic Boarding School with 50 participants. This program aimed to provide education and training on tempe flour production, emphasizing its high-protein and low-glycemic-index characteristics through Rhizopus spp. fermentation, short blanching to inactivate proteolytic enzymes, drying to a stable condition (aw ˂ 0,3), and fine particle grinding (˂ 200 μm) to ensure consistent product properties. Training aspects included the implementation of hygiene standards, halal criteria according to regulations, and technical and marketing capacity building based on nutritional value. Monitoring and evaluation were carried out using pre-test and post-test assessments. Program outputs include activity reports and scientific publications, aimed at promoting economic independence, healthy living, and adherence to halal food standards.
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