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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

Internatinonal Association of Students in Agricultural and Related Sciences Indonesia (IAAS)  has successfully conducted World Congress on 23-29 July 2016. This congress was held at Bogor Agricultural University. The theme of The 59th IAAS World Congress was “Plant Your Future”.

USSEC Indonesia in collaboration with Indonesian Tempe Forum (ITF), Indonesian Tempe and Tofu Cooperation of Bogor District (KOPTI Bogor), and Rumah Tempe Indonesia of Bogor has succesfully conducted a 3 days Training on Tempe Production Process on July 26-29, 2016.

Indonesian Tempe Forum (ITF) in collaboration with USSEC Indonesia and Indonesian Nutritionist Association (PERSAGI) Central Kalimantan, has successfully conducted one day seminar on the “Tempe & Health” in Palangkaraya, Central Kalimantan, on March 14, 2015.  The seminar was organized in the occasion of National Nutrition Day. It was participated by 312 participants; mostly nutritionist the PERSAGI member, lecturers, college student,  nurse, midwives, representatives from Local Government Institution as well as tempe and tofu producers in Palangkaraya.

The purpose of holding this class entrepreneurship development is to accelerate the dissemination of information about the production process tempe hygienic and environmentally friendly, as well as contribute to encourage entrepreneurs who will make tempe as one of the areas of potential business. Because tempe at this time has the potential development of a broad and still not well explored.


The soybean  (Glycine max) is recognized as one of the most  valuable agriculture  commodities for its versatile  use and contribution as a nutritious food crop in the human food chain. World production of soybeans  has reached  250  million metric  tons  yearly  in  recent  years,  with production growth  of  over  100% in the  past  two decades  to  meet  worldwide  demand   for feed, food and industrial uses.

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