Utilization of Industrial Solid Waste from Tofu Pulp at the Sentra Industri Kecil Somber (SIKS) in Balikpapan

Abstract

This community service activity was carried out at Sentra Industri Kawasan Somber (SIKS) with the aim of increasing the utilization of solid tofu waste into food products with economic value. The tofu waste, which had previously been discarded, was utilized as the main ingredient in the production of soy nuggets with three variations of animal-based ingredients: chicken breast meat, chicken thigh meat, and finely ground shrimp. Organoleptic testing was conducted on 20 untrained panelists to evaluate taste, aroma, texture, and color attributes using a one-factor Complete Randomized Design (Rancangan Acak Lengkap). The results showed that all product formulations were accepted by the panelists with a liking score ranging from 3.6 to 4.0. Analysis of variance (ANOVA) through organoleptic testing showed no significant differences between treatments, although the nuggets with chicken thigh meat received the highest descriptive score. This study demonstrates that tofu residue can be utilized as a food additive without compromising sensory quality, while also having the potential to support the development of a circular economy and reduce waste at the small-scale industrial level.