Implementing a Circular Economy in the Tempeh Industry: Utilizing Soybean Sprout Waste into Crackers to Enhance Added Value and Business Sustainability
Keywords:
Circular economy, Tempeh industry, Soybean sprout waste, Value-added food products, Business sustainabilityAbstract
This study addresses the underutilization of soybean sprout waste in the tempeh industry by implementing a circular-economy model that valorizes this by-product into value-added cracker products for small-scale producers. Using a Research and Development (R&D) design adapted from the Borg and Gall model, combined with a qualitative case study approach, the research involved expert validation, small- and large-scale field trials, semi-structured interviews, participant observation, and document analysis with tempeh micro-enterprises. The findings show that producers previously treated soybean sprout waste as low-value residue but, after the intervention, adopted more systematic sorting and processing practices, perceived visible reductions in waste accumulation, and identified the crackers as a feasible side product aligned with existing skills and equipment. Producers also reported potential economic benefits through supplementary income and product differentiation, while recognizing the need for support in market development and workload management, partially confirming and contextualizing earlier evidence on soy by-product valorization and SME-oriented circular economy practices (Pandey et al., 2025; Usman et al., 2025). Overall, the study concludes that soybean sprout–based crackers can serve as a practical entry point for operationalizing circular economy principles in traditional tempeh clusters, with implications for policy, extension programs, and future mixed-method evaluations of environmental and financial impacts
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