Tempe Dimsum Training as an Effort to Diversify Tempe-Based MSME Products in the RT 7 Karang Joang Area

Tempe Dimsum Training

Abstract

RT 7 in Karang Joang Village is a region with significant economic potential, particularly through the presence of micro, small, and medium enterprises (MSMEs) engaged in tempe production. Tempe, a traditional Indonesian food made from fermented soybeans, is well-known for its rich nutritional content, including protein, fiber, vitamins, and essential minerals, making it highly beneficial for health. This community service activity aims to empower the residents of RT 7 Karang Joang by providing training on the production of dim sum made from tempe. The initiative focuses on elevating tempe, which is usually consumed in its traditional form, into a higher-value processed product with greater market opportunities through creative innovations such as tempe dim sum. The training method involved counseling, demonstration, and hands-on practice by participants. The results of the activity indicated an improvement in participants’ knowledge of tempe dim sum processing techniques, along with strong enthusiasm to further develop this product as a business opportunity. This program is expected to spark innovation in other local food products, thereby strengthening the community’s economic resilience based on regional potential.