Pelatihan Pemanfaatan Kulit Kedelai menjadi Biskuit untuk Meningkatkan Keterampilan Pengrajin Tempe Desa Parerejo Pasuruan

<strong>Training on Utilization of Soybean Husk into Biscuits to Improve Skills Tempeh Craftsmen Parerejo Village, Pasuruan.</strong> husk from tempeh processing waste has the potential be developed because protein content (17.98%), crude fiber (24.84%), and energy (2898 kcal/kg) were quite high but have not been utilized optimally. This activity aimed provide knowledge soybean husks flour their application for making biscuits. The was carried out in Belimbing Hamlet, Purwodadi District, Pasuruan Regency. community service method is participatory counseling, where craftsmen are directly involved socialization counseling. Stages activities include coordination with leaders head association as partners; implementation activities; counseling about benefits its food products; training followed by biscuits resulting flour. results showed that before activity, 11% knew skin could used a biscuit product, 89% did know it. After 95% how process