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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

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.

The training was facilitated by the team from Rumah Tempe Indonesia, the Indonesian Tempe Forum and USSEC. Dr. Dadi Maskar, USSEC Indonesia delivered presentation on "The benefit of US soy and the potential economic of soy food product". He shared information on the global situation of soybean market and how US farmers grew the soy and committed to maintain the quality. He also explained the benefit and characteristic of US soybean compared to others. The objective of this topic was to give the better knowledge and positive preference on US soybean. Prof. Made Astawan, ITF Chairman delivered presentation on "Nutrition and Health Benefit of Tempe. M. Ridha, USSEC Indonesia delivered presentation on the "Economic Overview of Tempe Industry & Basic Principles of Tempe Production Process"
The afternoon session was hand on tempe production practices at Rumah Tempe Indonesia part 1:  Wet section process: Raw materials selection & preparation, Cleaning, Boiling, Soaking and Peeling process. The 1st day of the training was concluded with a discussion & evaluation session.
The second day of the training was consisted of presentation on "The principle of water treatment" by Prof. Suprihatin from Bogor Agriculture University. This topic was to fulfil the need of water treatment knowledge by the tempe producers, especially who came from the area who have problems with the quality of water. Continued by hand on tempe production practices. The tempe production hands on practice on the 2nd day covered production aspect of Dry section process, Drying, Inoculating, Packaging and Fermentation. The afternoon session was visit to the tempe chips production that aimed to provide the participants with knowledge and idea how tempe can be processed to get more economic value.
The third day of the training was cooking demo by Mr. Asep from RTI to inspire participants to create the new product from tempe and  to learn how to cook the simple and delicious dishes from best quality tempe. A market visit to Cimory was conducted to allow the participants to understand on how fresh tempe is marketed and how tempe is further processed into second generation of the products.

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