Utilizing Tofu Residue as an Additional Food Ingredient in Soy Nata Products

Nurhidayati Harun; Nia Kurniasih; Susan Sintia R; Ridwan Rahman Saleh

doi:10.35568/abdimas.v7i3.4704

Authors

Nurhidayati Harun Pharmacy Study Program, STIKes Muhammadiyah Ciamis, Ciamis, Indonesia
Nia Kurniasih Pharmacy Study Program, STIKes Muhammadiyah Ciamis, Ciamis, Indonesia
Susan Sintia R Pharmacy Study Program, STIKes Muhammadiyah Ciamis, Ciamis, Indonesia
Ridwan Rahman Saleh Pharmacy Study Program, STIKes Muhammadiyah Ciamis, Ciamis, Indonesia

DOI:

https://doi.org/10.35568/abdimas.v7i3.4704

Keywords:

Tofu Whey, Digestive Health , Comminity Service

Abstract

The utilization of whey tofu is rarely known by the public. Chemical composition analysis of whey tofu shows that whey tofu media is suitable for the growth of lactic acid bacteria because it still contains a certain amount of nitrogen that can be utilized for the survival of bacteria. This community service aims to provide valuable information to the community regarding the benefits of whey tofu for microorganisms that support digestive health. This community service method involves providing education to the community of the Aisyiyah Branch Leadership in the Pamarican District. The results of the education provide mothers with an understanding of the importance of utilizing whey tofu, which can maintain digestive health.

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