Potential Tempe Product of Universitas Sumatra Utara in Supporting Food Security in North of Sumatera, Indonesia

Abstract

Tempe, a traditional Indonesian food which high-level vegetable protein. Tempe contains of vitamin B, calcium, iron, fiber, antioxidants and antibiotics. Various types are identified in Indonesia called are soybean tempe, gembus tempe, koro bean tempe, green bean tempe, red bean tempe, menjes tempe, lamtoro tempe, lupine tempe, seeds munggur tempe, kratok tempe, cassava tempe and bongkrek tempe. This research was conducted by UD Berkah and Product Tempe of Universitas Sumatera Utara on June 2018 until July 2018 at Pasar 1 Tanjung Sari Medan, North of Sumatera. The main ingredients used are soybeans, chocolate bars, milk milo powder, green tea powder, and chilli powder to add flavours of various processed of tempe. The tools used are cutting knife, stove, plastic presses, plastic packaging. The number of products Tempe of Universitas Sumatera Utara are 200 packs in plastic @100 mg, 250 mg and 500 mg per weeks. Tempe sold in mendoan tempe, tempe of chips, flavoured green tea tempe, red chilli tempe, and chocolate tempe are very popular in community of Medan, North Sumatra. University of North Sumatra offers solutions to solve problems of partners (Small and Medium Enterprises = SMEs) UD Berkah and Product Tempe of Universitas Sumatera Utara with provision of drilled and slicing machine of tempe, improve of human resources and processing technology and marketing used by media mass and online. The potency of processing tempe of various forms and flavours into high nutritious food products is predicted to support community food security in Medan, North of Sumatera.