Published date: Aug 15 2023

Journal Title: KnE Social Sciences

Issue title: International Conference on Art, Design, Education and Cultural Studies (ICADECS)

Pages: 106–110

DOI: 10.18502/kss.v8i15.13913

Sumarwahyudi .sumarwahyudi.fs@um.ac.idUniversitas Negeri Malang

Abdul Rahman PrasetyoUniversitas Negeri Malang

E. Wara Suprihatin D. P.Universitas Negeri Malang

Triyono WidodoUniversitas Negeri Malang

Triyono WidodoUniversitas Negeri Malang

In Kampung Sanan Malang, designated as a tourist destination for small householdbased industries, tempeh chips are its flagship product. The 636 tempeh artisans are from Sanan Malang Tempeh and Tempeh Chips Production Center Association. Members of this community have processed tempeh into 50 types of preparations like various flavors of tempeh chips, tempeh satay, mendol sticks, tempeh brownies cakes, dry tempeh, processed soybean stew to produce nata de soya, muffins, tempeh mud cakes, and bloeder cakes. The last innovation made in 2021 was named Character Tempeh. This new product is manufactured by utilizing a plastic mold. The problem is that no member of this community has been able to make their own desired shape of the character model, nor have they been able to make a more effective print. The solutions offered include making character models using plasticine and training in printing these models using food-grade RTV. At the end of this activity, artisans can produce processed character tempeh with unique and good quality so that it becomes a typical product of Sanan Malang.

Keywords: character tempe, diversification, Sanan Malang

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