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Tempe Production Process in RTI 

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How Many Times Do You Eat Tempe in a Week?

Currently, tempe get a higher grade than before. Not only provided a house as its own in Indonesia Tempe House but also tempe as the main topic in entrepreneurship class. Classes are divided into two different topic, hygienic tempe production class and processed product development class.

Classes which are held in Indonesia Tempe House has already 3 generations. The first batch is a number of 6 people who came from Bogor, Tangerang and Purwokerto. Followed by a second generation consists of 4 participants from Cirebon, Karawang and Depok. Unlike the previous generation, there are participants in the third generation from Thailand. Farida, an Indonesian citizen,who has been living and working in Bangkok since the 1970's, and now she will begin production of soybean in that country.

The material presented in class includes the selection of raw materials, the production layout, the introduction of Good Manufacturing Practices (GMP), tempe production engineering, waste management and economic analysis. Entrepreneurship class is one of program to accelerate the dissemination of information about the hiegienic and environmentally friendly tempe production. Besides taking part in encouraging the creation of entrepreneurs who will make tempe indusry as a potential business.

Sources: http://kopti-kabogor.blogspot.com (with a little arrangement)

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