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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

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.

The Indonesian Tempe Forum in collaboration with USSEC and Sarihusada has succesfully conducted a 3 days Training on Tempe Production Precces on March 4-8, 2017. The objective of the training was to prepare for Rumah Tempe in Klaten especially in Geneng Village. The training was followed by 7 participants from representative of Geneng Village.

The training was designed by three sessions, such as interactive lecture session, practical work session, and visit to tempe industry. The first day of training conducted two sessions. First session was interactive lecture session at 8.00 am to 12.00 am. First speaker, Prof. Made Astawan explained about sector profile and the opportunities and challenges of the industry tempe. The second speaker, Dr. Dadi Maskar explained about application of GHP in the tempe production, and the last speaker, Mr. Ridha explained about business analysis and tempe production process. Second session was practical work; wet section process consists of raw material selection and preparation, cleaning, boiling, soaking, and peeling process at 13.00 pm to 16.00 pm in RTI. The second day of training was practical work; dry section process consists of (drying, inoculating, packaging, and fermentation. The last session was visit to industry tempe chips in South Jakarta.

Each participant got one bag conducted Book of Tempe Production Process, fresh tempe, Ragi (fermentation starter), and soybean to bring back home. They were encourages to try their own tempe production at home and share the result to the facilitators. The facilitators were committed to provide online support in the tempe prosucting process. There were positive feedbacks from the participant’s evaluation. They found the training is beneficial and increase their knowledge on how to process tempe.

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