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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

Tempe is a fermented soy product by Rhizopus oligosporus. Tempe is made with a unique process, it was discovered centuries ago by the ancestors of indonesia. currently Tempe is very well known by many people in several countries. The historical evidence shows that tempe with the basic ingredients of soybean  is a fermented product that was first created by the people of Central Java and has been commonly consumed since the 1700s.

Tempe has been many produced by small industries and households with production range  of  10 kg - 2 tons per day. currently there are more than 100,000 tempe producers in the various provinces in Indonesia. Tempe consumption has been contributes minimal 10% of the total protein daily, while eggs is 1.25%, meat is 3:15% and cereals is about 60%. BPS data (2012) shows that the tempe consumption  of Indonesian people on average reached 7 kg/capita/year.

In Indonesia, tempe has been accepted as one of healthy food and high nutritious. Nevertheless, tempe is still regarded as a lower socioeconomic class food. This is one reason tempe is still lacking depth attention from the government, policy makers and the private sector so that developments in Indonesian tempe is relatively slow.

Meanwhile, in some other countries, tempe instead received great attention, in particular attention to the nutritional content of tempe unique, that Tempe can be used to address the problem of malnutrition among the poor, as well as the potential to prevent chronic diseases. It makes tempe which is the original and traditional food of Indonesian society has great potential to be claimed and recognized as genuine food of other countries.

Based on that, is necessary to create a better perception of the Tempe to replace the negative perceptions of tempe as a lower socioeconomic class food so that it will appear perception of tempe as a traditional food of the plume. Inspired by UNESCO recognition of the Batik in the list of "Intangible Cultural Heritage of Humanity", Tempe has a great potential for appearing on the list. For the people of Indonesia, tempe is not just food, but have cultural values, history and economy of the nation. Because of its uniqueness, tempe is eligible to become a symbol of Indonesian culture.

With listed in "Intangible Cultural Heritage of Humanity", UNESCO, the status of tempe will increase both for the people of Indonesia and the world. It can also improve the status of tempe, which is known as the poor people's food that can be consumed with pride by all circles.

Source : https://www.change.org/

Related Article :

  1. http://nasional.tempo.co/
  2. http://bisnis.tempo.co/
  3. http://m.tribunnews.com/
  4. http://www.merdeka.com/
  5. http://www.antaranews.com/
  6. http://lifestyle.sindonews.com/

 

 

 

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