visits Traditional tofu maker : by mr.surat at south of yogyakarta
In this modern era, where technology is increasingly advanced and automation is commonplace in various industrial sectors, there are still a handful of businesses that maintain manual processes in their production. One of them is the Gunung Saren Tofu Factory, owned by a local entrepreneur named Pak Surat. This factory is located in Gunung Saren, Trimurti, Srandakan, an area that is still thick with rural nuances and far from the hustle and bustle of the city.
Although managed simply, the Tofu Factory in Gunung Saren has become one of the famous tofu producers in its area. The tofu produced has high quality, delicious taste, and soft texture. All of that is inseparable from the skilled hands involved in the tofu production process, where all the work is still done manually. This production system not only maintains quality, but also becomes a symbol of dedication to the tradition of tofu making that has been going on for years.
Owner and Number of Worker
Mr. Surat, the owner, is a man who has been involved in the tofu-making business for decades. Although his factory is small, he is known as a diligent person and highly committed to his work. He understands that the key to a quality product is a production process that is full of precision and patience. Therefore, he chooses to maintain the manual method in tofu production.
In running his factory, Mr. Surat is assisted by three workers who work every day from morning to evening. They are very skilled in every stage of making tofu, from soaking soybeans to cutting tofu ready for sale. Although the number of workers is small, their productivity remains high because of the structured system and solid cooperation between each worker.
Manual Processing System
Unlike large tofu factories that use sophisticated machines, Gunung Saren Tofu Factory remains loyal to traditional methods. All work is done by hand, from preparing raw materials to tofu ready for sale. This manual process does take longer than using machines, but it provides a personal touch that cannot be achieved with modern technology.
According to Mr. Surat, this manual method also ensures that every tofu produced has a consistent taste and soft texture. In addition, with the manual method, the quality of raw materials can be more controlled so that the end result is more satisfying for consumers.
Tofu Making Process
Tofu making at the Tofu Factory in Gunung Saren goes through several stages that are carried out carefully and precisely. Here are the complete stages:
- Soak and Grind Soybeans
The first stage begins with soaking the soybeans. The cleaned soybeans are soaked in clean water for several hours, usually overnight. This soaking is intended to soften the soybeans so that they are easier to grind. After soaking, the soybeans are then ground manually using a grinding tool. This grinding process produces soybean porridge which will be the basic ingredient for tofu. - Cook the Milled Soybeans
The soybean porridge produced from the milling process is then cooked in a large container. This cooking process must be done carefully, ensuring that the fire used is not too big or too small so that the cooking results are perfect. At this stage, the soybean porridge begins to emit a distinctive aroma which indicates that the cooking process is going well. - Strain or Filter the Cooking Results
After the cooking process is complete, the cooked soybean porridge is strained or filtered to separate the dregs. The result of this filtering is a tofu liquid that is still in its raw form. This filtering process is very important to ensure that the texture of the tofu is smooth and free from remaining soybean dregs. - Press and Form Tofu
The filtered tofu liquid is then pressed using a manual press. This process aims to remove excess water and form the tofu into a denser shape. After being pressed, the tofu is then formed according to the desired size. This process requires precision so that the resulting tofu has a neat shape and uniform size. - Sliced Tofu and Ready to Sell
The last stage is slicing the tofu that has been pressed and shaped. The tofu that has been cut into pieces is then ready to be sold. At this stage, the tofu already has a soft texture and is ready to be processed into various dishes according to consumer tastes. Usually, tofu produced by the Tofu Factory in Gunung Saren is directly distributed to the market or sold around the Gunung Saren area.
Challenges and Hopes
Running a tofu factory with manual methods is certainly not without challenges. One of the biggest challenges is the limited amount of production, because the entire process is done by humans without the help of machines. In addition, the weather is also a factor that affects production, especially during the rainy season which can slow down the tofu drying process.
However, Mr. Surat remains optimistic. For him, these challenges are part of the journey to maintain the quality of the tofu produced. He also hopes that the younger generation will continue to continue the tradition of making tofu, even though the temptation of technology is getting bigger. Mr. Surat wants to keep the cultural heritage of making traditional tofu alive and can be enjoyed by the wider community.
The Tofu Factory in Gunung Saren is proof that in a fast-paced and sophisticated world, there is still a place for traditional production methods carried out with great diligence and patience. With only three workers, Pak Surat has managed to maintain the quality of the tofu produced manually. The tofu produced here is not just about food, but also about a cultural heritage that must be preserved.
It’s hoped that the Tofu Factory in Gunung Saren will continue to thrive and inspire others. Its success shows that quality and hard work are essential, even in today’s world of technology.
tofu factory
owner : mr.surat
number of worker : 3 person
address : dk.gunung saren trimurti,kapanewon srandakan, kabupaten bantul. di yogyakarta
longitude-latitude : 3774+9Q
https://maps.app.goo.gl/DHNgKzPHK8DDR4qG8
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