TY - JOUR AU - Fitriah, Arsinah Habibah AU - Kristianto, Yohanes AU - Pudjirahaju, Astutik PY - 2018 TI - Kreativitas Pengembangan Formula Tempe Generasi Dua Di Kota Malang JF - Jurnal Informasi Kesehatan Indonesia (JIKI); Vol 3 No 2 (2017): Jurnal Informasi Kesehatan Indonesia KW - N2 - Abstract: This study was aimed to explore second generation tempe consumption pattern of in Malang. This study was descriptive qualitative.Tempeh consumption pattern was obtained from group of mother of 6-59 months child with malnutrition and pregnant withchronic energy deficiency. In general, respondents consumed tempeh almost everyday. Tempe products were prepared traditionally in form of snack or protein source side dish. Tempeh processing is generally done by frying. Respondents have recognized the new way of processing tempeh in form of second generations. Respondents living in the tempeh industry area usedmore various ingredients and more complex methods of cooking. They also indicated the ability to adopt new way of tempeh processing. Conclusion: People in Malang consumes tempeh in two forms, ie. side dishes and snack traditionally processed mainly by frying. They may adopt new way of tempeh processing. UR - https://ojs.poltekkes-malang.ac.id/index.php/JIKI/article/view/141