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Articles

Vol. 5 No. 1 (2026): Smart Innovation in the Agricultural Sector, Village Infrastructure Maintenance, and Quality Improvement of Recreational Sports.

EDUKASI ZERO WASTE FOOD PROCESSING: PEMANFAATAN AMPAS TAHU MENJADI TEPUNG TINGGI PROTEIN (OKARA FLOUR) BAGI KELOMPOK PKK DI KABUPATEN MAGETAN

Submitted
October 12, 2026
Published
2026-01-22

Abstract

This study aims to evaluate the effectiveness of Zero Waste Food Processing education in enhancing the knowledge and skills of PKK (Family Welfare Empowerment) groups in Magetan Regency regarding the utilization of tofu dregs waste into high-protein flour (okara flour). The research employed a quasi-experimental method with a Nonequivalent Control Group Design, involving 50 flour processing experimental units and targeted PKK groups. Laboratory testing results showed that the protein content of tofu dregs increased significantly from  to  after being processed into okara flour, surpassing the standard for high-protein foods. Educational evaluations demonstrated an increase in participants' knowledge scores from a pretest average of 55.20 to 88.75 in the posttest (an increase of 33.55 points), as well as an improvement in practical skills from 48.10 to 90.25 (an increase of 42.15 points). This approach strengthens the framework of community empowerment and circular economy by integrating technical food engineering education. In conclusion, this program is effective in reducing agro-industrial waste, enhancing the nutritional value of local food, and creating independent economic opportunities for the community.

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