Pelatihan Pengemasan Tempe Menggunakan Edible Coating Untuk Memperpanjang Umur Simpan

Abstract

Pekanbaru City has UMKM that produce quite a lot of Tempeh every day. Tempe is loved by many people because the price is relatively affordable. One of the problems with Tempe products is the relatively short shelf life of about 1-2 days. Tempe that is not sold in the market will be withdrawn by the manufacturer and will rot during storage. One way to prevent this is to extend the shelf life of Tempe through packaging. Packaging is done in the form of Edible Coating packaging technology which is a coating technique for a product using starch and antimicrobial ingredients such as garlic extract. Edible coating on tempe is done on the packaging used to wrap Tempe. The target of this community service activity is Tempe Bamboe Daun One of UMKM in Pekanbaru City. The guidance is carried out by 1) training on making edible coatings, 2) education about packaging tempe so that it lasts longer.