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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

USSEC - ITF International Tempe Seminar will discuss the nutritional and health standpoint, research in the past two decades have highlighted tempe and soybean’s role in maintaining optimal health and its potential in preventing and treating certain chronic diseases.

Indonesian Tempe Forum in collaboration with USSEC Indonesia and Rumah Tempe Indonesia has succesfully conducted three batches tempe production training at Rumah Tempe Indonesia Bogor on 18-22 July 2017, 25-29 July 2017, and 24-28 September 2017. The trainings were participated by 12 or 13 participants for each batch. Total participants from four batches of tempe training were 39 person. The training was consisted of presentation session, on hand practices at Rumah tempe Indonesia, cooking demo and visit to traditional market and tempe chips production.

Indonesian Tempe Forum in collaboration with USSEC Indonesia, ADM Care Indonesia, and Dongeng Ceria Management has successfully conducted nutrition education program to the elementary school student and teacher in April, 2017. The theme of  program was Nutritional and Health Benefits of Tempe and Soyfood Products. This program has conducted at SD Dharma Karya Tanggerang Selatan in April 20, 2017 and SDIT Al Marjan in April 26, 2017. The purpose of program are to share about history of Tempe, nutitionals value of tempe, and health benefits of Tempe.

Tempe is an Indonesian tradisional fermented soy food. Numerous studies showed that tempe has various nutritional and health benefits, such as a good source of protein; high minerals, high dietary fiber, high vitamins; as anti-diarrhea; prevention of coronary heart disease, diabetes, cancer, ect; and reduce the risk of osteoporosis in postmenopausal women. That scientific facts were not yet known by public, especially student and teacher.

Tempe is widely known as a native Indonesian food which most Indonesians, especially the Javanese; are particularly fond of. In Javanese literature, the word soybean was recorded in the Serat Centhini manuscript. And it showed that tempe as one cultural product of the Javanese, especially in Klaten East Java.

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