Tempeh as Source of Halal Food for Thailand’s Java Mosque Congregation

Emi Erawati; Anika Candrasari; Isman; Zahiyah Wulan Supriyono; Syahrani Shabrina Dewantari; Safira Rijka Ardima; Hafizh Rakha Bintang Gutama; Dea Marta

doi:10.51601/ijcs.v6i2.1009

Authors

Emi Erawati Department of Chemical Engineering, Faculty of Engineering , Universitas Muhammadiyah Surakarta , Indonesia
Anika Candrasari Department of Medicine, Faculty of Medicine, Universitas Muhammadiyah Surakarta, Indonesia
Isman Department of Sharia Economic Law, Faculty of Faculty of Islamic Religion, Universitas, Indonesia
Zahiyah Wulan Supriyono Department of Dentistry, Faculty of Dentistry, Universitas Airlangga, Indonesia
Syahrani Shabrina Dewantari Department of Chemical Engineering, Faculty of Engineering , Universitas Muhammadiyah Surakarta , Indonesia
Safira Rijka Ardima Department of Chemical Engineering, Faculty of Engineering , Universitas Muhammadiyah Surakarta , Indonesia
Hafizh Rakha Bintang Gutama Department of Chemical Engineering, Faculty of Engineering , Universitas Muhammadiyah Surakarta , Indonesia
Dea Marta Department of Chemical Engineering, Faculty of Engineering , Universitas Muhammadiyah Surakarta , Indonesia

DOI:

https://doi.org/10.51601/ijcs.v6i2.1009

Abstract

International community servise held on Masjid Java, Bangkok Thailand. The activies following by 30 members consist of women and men Java Mosque Congregation, Muhammadiyah brand of Thailand, Ngajikok, and Indonesian Diaspora in Thailand. The activies held on 2^nd June 2026. The activities consist of two part. In the first part presenter done presentation about tempeh as source halal food in Thailand. In the second session practice how to making tempeh and cooking class based on tempeh. The steps for making tempeh as much as 2 kg of soy bean soaked for 24 hours, soy bean epidermis cleaned until relatively cleaned, soy bean boiled in the water for 30 minutes. The soy bean boiled waiting until cooled. The 2 kg of soy bean added 2 coffe spons (approximately 3 g of yeast). The soy bean mixed in the tray with yeast until mixed sempurna. The soy bean packed by plastic klip or leaf. Plastic or leaf stabbed with a toothpick. The soy bean will be fermented for 48 hours in the room temperature. The soy bean fermeted layed in the floor or table with coted by paper or plastic. The international community service can impart the skills and information needed to make tempeh from soy beans. The pre-test average score rose from 57.39 to 77.39.

Downloads

Download data is not yet available.

References

[1] A. G. Anantakupa, “Contribution Of Indonesia-Malaysia-Thailand Growth Triangle ( Imt-Gt ) To Improve Halal Food In Thailand Kontribusi Indonesia-Malaysia-Thailand Growth Triangle ( Imt-Gt ) Dalam Meningkatkan Makanan Halal Di Thailand,” Multidisiplinary Indones. Cent. J., vol. 2, no. 2, pp. 1158–1166, 2025.

[2] K. Komoriah, D. Fitriah, and Y. Muty, “The Role of Halal Certification in Protecting Indonesian and Thailand Producers and Consumers,” At-Taradhi J. Stud. Ekon., vol. 15, no. 2, pp. 99–110, 2024.

[3] M. R. Siregar and A. Alam, “Halal Label On Food Products By Mui (Indonesian Ulama Council) And Students Purchasing Decision Of Faculty Of Business And Economic Universitas Muhammadiyah Surakarta,” J. Islam. Econ. Laws, vol. 1, no. 1, pp. 1–30, 2018.

[4] P. Na, N. Chaipatiyutpong, D. Hoonsopon, and W. Puriwat, “Innovating the authenticity assessment of Thai cuisine: A mixed-methods study to advance gastronomy tourism,” J. Open Innov. Technol. Mark. Complex., vol. 12, no. July 2025, pp. 1–14, 2026.

[5] N. A. Putri and A. Lestari, “Islam as a Minority in Patani : Historical Roots and Contemporary Dimensions of Conflict with the Thai State in 2004,” OOSTHAVEN J. Islam. Hist. Cult. Res., vol. 01, no. 1, pp. 55–63, 2025.

[6] S. Krongdang, P. Phokasem, K. Venkatachalam, and N. Charoenphun, “Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry,” Foods, vol. 12, pp. 1–24, 2023.

[7] S. Nongtaodum, N. Raksakulthai, and M. Chaiyawat, “Product Development of Crocodile Jerky,” Kasetsart J. (Nat. Sci.), vol. 39, pp. 300–307, 2005.

[8] R. Musigapan, J. Promya, S. Tongsiri, and C. Thiammueang, D. and Chitmanat, “Consumer acceptance and new business development of processed frog products in Chiang Mai province,” Food Res., vol. 6, no. October, pp. 250–255, 2022.

[9] A. Z. Siregar, Tulus, and L. D. S. Hastuti, “Potential Tempe Product of Universitas Sumatra Utara in Supporting Food Security in North of Sumatera , Indonesia Potential Tempe Product of Universitas Sumatra Utara in Supporting Food Security in North of Sumatera , Indonesia,” 6th Int. Conf. Sustain. Agric. Food Energy, vol. 347, 2019, doi: 10.1088/1755-1315/347/1/012076.

[10] W. Shurtleff and A. Aoyagi, History Of Tempeh And Tempeh Products. 2022.

[11] I. L. Sabela, A. Suryorini, L. Hakim, and D. Susanto, “Halal Food as Da ’ wah on Tempe Entrepreneurship in Patipi Pasir , Teluk Patipi District , Fakfak Society , West Papua , Indonesia,” Jdk J. Dakwah Dan Komun., vol. 11, no. 1, pp. 93–107, 2026, doi: 10.29240/jdk.v11i1.16024.

[12] I. As’ad et al., “Training In Making Tempeh in Character Molds to Increase Elementary School Students ’ Interest in Consuming Tempeh,” J. Med. Med., vol. 4, no. 3, pp. 319–324, 2025.

[13] Y. Wibisono, T. Budiati, and A. Santoso, “Tempeh Soybeans With Local Production,” Second Int. Conf. Food Agric., pp. 525–529, 2019.

[14] A. T. Hartanti, D. Subali, and M. Canti, “Pemberdayaan Masyarakat di Kelapa Dua,Kota Depok,melalui Pelatihan Pembuatan Tempe Higienis,” MITRA J. Pemberdaya. Masy., vol. 6, no. 1, pp. 1–12, 2022.

[15] L. B. Maitresya and R. Surya, “Development of tempeh made from soybeans , black-eyed beans , and winged beans Development of tempeh made from soybeans , black-eyed beans , and winged beans,” IOP Conf. Ser. Earth Environ. Sci., 2023, doi: 10.1088/1755-1315/1200/1/012008.

https://www.cicot.or.th/en/chularatchamontri/detail/27. Accesed on 13 June 2026 1.10 am

https://www.cicot.or.th/en/chularatchamontri/detail/27 Accesed on 13 June 2026 1.11 am.