September 10, 2025El-Hayah Jurnal BiologiOpen Access

Ethnobotany of Coconut Pulp (Cocos nucifera) and Tofu Pulp (Glycine max) as Main Ingredients for Tempe Menjes Production in Ketapang Village, Mojolangu Sub-District, Malang

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Documentation reveals how coconut pulp and tofu pulp are vital for local food products and cultural activities in Ketapang Village.
The study emphasizes traditional knowledge around processing techniques, showing their significance for sustainability and local identity.
Using an ethnobotanical approach, the research uncovers the potential for food innovation through sustainable local resources.
The findings underscore the importance of preserving ethnobotanical knowledge as part of the cultural heritage in local communities.

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Ethnobotanical research highlights the roles of coconut and tofu pulp in food production and cultural practices, suggesting sustainable innovations.

Minarno et al. (2023) studied this question.

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Ethnobotanical research highlights the roles of coconut and tofu pulp in food production and cultural practices, suggesting sustainable innovations.