THE RELATIONSHIP BETWEEN RAW MATERIAL QUALITY AND PROCESSED SOYBEAN PRODUCTS IN THE HIDAYAT SOYBEAN MILK SMEs IN WATUKEBO VILLAGE, BANYUWANGI
DOI:
https://doi.org/10.36085/jamekis.v8i3.8991Abstrak
Health is a state of complete physical, mental, and social well-being that enables a person to lead a productive and happy life. Therefore, maintaining good health is crucial for everyone. Daily nutritional intake, including consuming nutrient-rich foods and beverages like soy milk, is crucial. Soy milk production also requires careful attention at every stage, with the selection of quality raw materials being a top priority. The purpose of this study was to increase consumer interest in soy milk by selecting quality raw materials that meet consumer standards in Watukebo Village. Observations in Watukebo Village revealed a problem related to low consumer interest in soy milk. Many consumers considered soy milk to have an unpleasant taste and complained of discomfort such as coughing and digestive problems. This was caused by the use of poor-quality raw materials and a manufacturing process that did not comply with regulations. Therefore, it is important to pay attention to every stage of soy milk production to produce a delicious and attractive product. This study used a qualitative descriptive method. Data were collected through interviews, observations, and document collection.
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