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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

Here is a tempe trip, the third and the last part of a long journey before. This story will begin in 1986, the following details here it is,

  •  In 1986: Italian food company in Bologna, Sun-Soy-Food, since 1986, manufactured various products made from organic soybeans,include tempe
  • In 1986: William Shurtleff and Akiko Aoyagi published Tempeh Production: A Craft and Technical Manual
  • In 1987: Rustono arrived in Japan and a year later produced a brand Rusto's tempeh
  • In 1992: The National Standardization Agency published the Indonesian National Standard on fried tempe crackers, the SNI 01-2602-1992
  • In 1998: The National Standardization Agency (BSN) published the Indonesian National Standard (SNI) of soybean tempe, the SNI 01-3144-1998
  • In 1999: J Agranoff, published The Complete Handbook of Tempe: The Unique Fermented Soyfood of Indonesia
  • In 1999: Berkeley: Ten Speed ​​Press published The Book of Tempeh 2nd edition by William Shurtleff and Akiko Aoyagi
  • In 1999: Syarief R. published a book entitled ‘Indonesia Tempe Discourse’
  • In 1999: Ratina Muljono, from Indramayu , came to California, Los Angeles and later founded the restaurant Tempe House
  • In 2000: German Embassy in Tempe organized Promotion Day in Bonn, Germany
  • In 2001: Peter A. Cervoni wrote an article in Vegetarian Times, New York City, USA
  • In 2008: It was proposed at the 16th Session of Regional Committee of the Codex Alimentarius Commission (CAC) to develop regional standards for tempe
  • In 2009: Petra Roubos published his dissertation ‘Bioactive Components in Tempe inhibit Diarrhea’
  • In 2009: SNI 01-3144-1998 was revised to ISO 3144:2009 by the Technical Committee 67-04
  • In 2010 Indonesia presented a discussion about tempe and products of tempe, on a 17th session FAO/WHO Regional Coordinating Committee for Asia
  • In 2011: Chieri Kakuda, Japan's national television station producer, Nippon Hoso Kyokai (NHK), interested in covering the production of tempe in Yogyakarta
  • In 2011: Conducted a seminar titled Discover the Wonder of Tempe with organizers Embassy in Manila
  • In 2011: On 16th Session of Regional Committee of the CAC, in Geneva, Switzerland, was attended by 140 members received the proposed regional standards of tempe from Indonesia
  • In 2012: The National Standardization Agency held a seminar themed Tempe Goes International in April, Jakarta
  • In 2012: Discussion on the proposed draft to the 18th Session of CCASIA
  • In 2013: Approval of the draft regional standard in the Session of the Codex CAC-36
  • In 2014: Discussion of draft regional standard in the Session of the Codex-19 CCASIA
  • In 2015: Approval of the draft regional standard in the Assembly to Codex CAC-38 in 2015

With the approval standard of tempe internationally, we hope tempe industry can increase welfare Indonesian people, tempe entrepreneurs specially, and furthermore, tempe can compete with other product from another country.

Source: SNI Valuation Magazine

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