AI-Enhanced Capacity Building for Tempeh MSMEs: Training on Processing Soybean Sprout Waste into Crackers as a Circular Economy Implementation
Keywords:
Community service, tempeh MSMEs, soybean sprout waste, circular economy, artificial intelligenceAbstract
Tempeh micro, small, and medium enterprises (MSMEs) generate substantial soybean sprout waste that is typically discarded or used informally as low-value feed, contributing to environmental burdens and lost economic potential (Mujayyanah et al., 2026). This community service program aimed to empower tempeh MSMEs through AI-enhanced training on processing soybean sprout waste into crackers as a practical application of circular economy principles. The service design combined on-site workshops with the use of artificial intelligence tools for recipe refinement, costing simulations, packaging and branding design, and simple demand-forecast scenarios tailored to local markets. Evaluation using pre–post questionnaires, observation, and product trials showed increased knowledge of circular economy and AI applications, improved skills in waste-based cracker production, and the emergence of new product prototypes ready for local commercialization. This program demonstrates that integrating AI into capacity building for traditional food MSMEs can accelerate the adoption of circular practices and support more sustainable, resilient micro-enterprises in the tempeh sector
Downloads
References
Anggraini, A., Pratama, Y. Z., & Putri, S. K. (2026). Valorization of okara (soybean pulp) as a raw material for non-flaky crackers: Food technology and nutritional evaluation. Jurnal Bio-Geo Material dan Energi, 6(2), 118–127. https://www.online-journal.unja.ac.id/bigme/article/view/54780
Batra, A. (2026). AI and the circular food economy: How technology is redefining waste, distribution, and sustainability. International Journal for Multidisciplinary Research, 8(1), 1–14. https://www.ijfmr.com/papers/2026/1/60810.pdf
Chen, Y., Li, X., & Wang, J. (2026). Promoting circular supply chain in the food sector: A decision framework based on AI-driven open innovation. Engineering Applications of Artificial Intelligence, 132, 108103. https://doi.org/10.1016/j.engappai.2025.108103
de Lucas López, A. J., García-Muiña, F. E., & Ferrari, A. M. (2026). Artificial intelligence as a catalyst for the circular economy: A conceptual framework and research agenda. International Entrepreneurship and Management Journal. Advance online publication. https://doi.org/10.1007/s11365-026-01176-y
Ellen MacArthur Foundation, & McKinsey & Company. (2019). Artificial intelligence and the circular economy: AI as a tool to accelerate the transition. Ellen MacArthur Foundation. https://www.mckinsey.com/~/media/mckinsey/business functions/sustainability/our insights/artificial intelligence and the circular economy
Khatami, F., Cagno, E., & Khatami, R. (2024). Circular economy in the agri-food system at the country level—Evidence from European countries. Sustainability, 16(21), 9497. https://doi.org/10.3390/su16219497
Manzoor, A. (2025). Integrating smart technologies for food SMEs: Opportunities and barriers for circular business models. (Master’s thesis). LUT University. https://lutpub.lut.fi/bitstream/handle/10024/171004/Mastersthesis_Manzoor_Alia.pdf
Mujayyanah, Z., Suroso, E., Utomo, T. P., Suharyono, S., Hidayati, S., & Nurmaisari, M. (2026). Evaluation of production efficiency and waste management in the Pak Imam tofu and tempeh industry using cleaner production methods. Journal of Tropical AgriFood, 8(1), 85–94. http://dx.doi.org/10.35941/jtaf.8.1.2026.23223.85-94
Nurseto, H. E. (2023). Analyzing the behavior toward tempeh waste management at the household industry level. Agri-Food, Safety, Security and Agro-Environmental Engineering Journal, 5(2), 101–112. https://afssaae.ub.ac.id/index.php/afssaae/article/view/6905
Pandey, A. K., Thakur, S., Mehra, R., Singh Kaler, R. S., Paul, M., & Kumar, A. (2025). Transforming agri-food waste: Innovative pathways toward a zero-waste circular economy. Food Chemistry: X, 28, 102604. https://doi.org/10.1016/j.fochx.2025.102604
Pallavi, R., Akhtar, S., Yamini, M., & Syeda Farha, S. (2025). Formulation of protein- and iron-rich crackers using biowaste and the study of iron bio-accessibility in the snack. Journal of Microbiology, Biotechnology and Food Sciences, 14(4), e10736. https://doi.org/10.55251/jmbfs.10736
Rabbi, M. F., Rahman, M. M., & Hossain, M. A. (2024). Circular economy and sustainable practices in the food industry. Cleaner Logistics and Supply Chain, 8, 100154. https://doi.org/10.1016/j.clscn.2024.100154
Roy, M., Akbar, D., Rahman, A., & Rajapaksa, D. (2025). Trend and pattern of agri-food waste, environmental sustainability and circular economy studies: A science mapping review. Circular Economy and Sustainability. Advance online publication. https://doi.org/10.1007/s43615-025-00647-8
Sagitova, R. (2026). Food waste management in SMEs: Challenges and circular opportunities. University of Portsmouth. https://researchportal.port.ac.uk/files/120139235/Food_waste_management_in_SMEs.pdf
Yulistika, E., Suprihatin, S., & Purwoko, P. (2023). Pengembangan industri tahu dan tempe untuk mendukung penerapan konsep ekonomi sirkular. IPB University. https://repository.ipb.ac.id/handle/123456789/131882
