Education on Utilizing Soy Milk Pulp into Healthy Snacks to Improve Family Economy in Mendalo Darat Village

Abstrak

Background: Soybeans are among the legumes with the highest protein content, containing around 35–40% protein and complete essential amino acids compared to other legumes. Due to this, soybeans are widely processed into products such as tofu, tempeh, and soy milk. The growing demand for soy milk as a plant-based protein source— especially for individuals allergic to animal protein—has led to an increase in soy milk pulp waste. Unfortunately, this by-product is often discarded or only used as animal feed or tempeh oncom. In fact, soy milk pulp retains nutritional components such as fiber, protein, minerals, monosaccharides, and oligosaccharides. When processed properly, soy milk pulp can become a marketable food product and provide additional family income. Method: The program involved several stages: conducting a survey, securing community participation, delivering health education and technical training, facilitating hands-on practice in production, calculating costs, packaging, and conducting marketing trials.Results: Participants successfully processed soy milk pulp into snacks ready for market. The products were simple to make, required accessible ingredients, had a savory, crunchy flavor, and good nutritional value. Further development is recommended in terms of packaging and pricing strategies.