Proses Produksi Bubuk Penyedap Alami dan Sambel Tumpang Instan dari Tempe Semangit (Over Fermented)

Abstract

Flavoring is one of the additional ingredients given to dishes with the aim of strengthening the taste of dishes and is used instantly so that dishes become more delicious. One of the flavor enhancers that is often used in food processing is Monosodium Glutamate (MSG). Even though it is permitted as a food flavoring, excessive use of MSG can cause dizziness and nausea. Based on this, it is necessary to develop natural flavoring sources. One of the natural ingredients that can be used as a natural flavoring ingredient is “tempe semangit”, that is, if the fermentation time of this tempe is more than 48 hours (over fermented). One of the tempe producers who produces a lot of “tempe semangit” is the association of tempe craftsmen "SIDO MAKMUR" in Mukuh Hamlet, Sidoharjo Village, Tanjunganom District, Nganjuk Regency, East Java. Training was conducted on the processing of natural flavoring powder and instant “tumpang” sauce on July 2, 2023, which was attended by 27 people. The training materials include: 1) making natural flavoring powders and instant “tumpang” sauce; 2) labeling; 3) branding and marketing. Apart from holding training the team from UPN "Veteran" East Java also support the equipment for processing.