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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

USSEC Indonesia in collaboration with Indonesian Tempe Forum (ITF) has successfully conducted a 3 Days Training on Tempe Production Process for participants from Vietnam on September 5-7, 2014 at the Rumah Tempe Indonesia, Bogor. As much as 7 participants; 4 from catering and restaurant practitioners, 2 representatives from trader companies & 1 USSEC Vietnam participated in the program.

The objective of the training was to provide knowledge on the nutrition value and health benefit of tempe as well as to provide skill on how to produce tempe. The training was designed in the interactive lecture session and practical group work to provide best understanding by the participants.  The lecture sessions consisted of the History, Nutrition and Health Benefit of Tempe by Prof. Made Astawan and Food Safety Principle in the Tempe Production by Dady Maskar.

The practical work session was held in the RTI production facilities, covering the detail step how to produce tempe as well as culinary session how to cook and to process tempe into Indonesian, Vietnamese and Western Style.

Each participant got one bag 500gr of Ragi (fermentation starter) to bring back home. They were encourages to try their own tempe production at home and share the result to the facilitators. The facilitators are committed to provide online support in the tempe production 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. There is a big opportunity of tempe to be introduced to Vietnam, especially for Vegetarian society. Follow up activities need to be implemented to ensure the tempe introduction to Vietnam market is in a good track.

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