Improving the Quality for the Development Tempeh Industry
Products containing soy protein appear in nearly every aisle of the supermarket. Soy foods such as edamame, tofu, tempeh, soy sauce, and soy milk, are known for their excellent nutrition. Soy foods have gone mainstream, and are available in supermarkets throughout Indonesia. Tempeh is a food made from soybeans, it is still a great example of how a simple food like soybeans can be woven into human food traditions in a way that is natural, inexpensive, and nourishing. Tempeh is a traditional soy product originating from Indonesia, and it is nown for its high level of protein which is highly digestable as result of the fermentation process. Tempeh is becoming popular, and today more and more grocery stores hold tempeh products. The earliest known reference to tempeh appeared in 1815 in the Serat Centhini. This indicates the existence of tempe has existed long ago in the earth archipelago
The 36th Codex Alimentarious Commission agreed to adopt the proposed draft Regional Standard for Tempe. An intergovernmental body setting international standards on foods has appointed Indonesia to draft international standards on one of the country's most loved foods — tempeh. As tempeh has been approved by the Rome-based Codex Alimentarius Commission meant that Indonesia’s tempeh would set the standard for tempeh industries around the world. the appointment There are interesting things why tempeh has got the standard of food while not all food products have it. As we understand that tempeh originated from Indonesia, thus it’s only logical that Indonesia continues to support efforts to draft international standards on tempeh
Tempeh is a major fermented soyabean food and is known for its attractive flavour, texture and superior digestibility. Although traditional preparation methods are still applied at the small scale, commercial production at small and medium industrial scale have resulted in technical innovations for improved control of starters and fermentation conditions. To respond such issues, professor of the Department of Food Science and Technology of Faculty of Agricultural Technology of Bogor Agricultural University (FATETA IPB), Prof. Dr. Ir. Made Astawan, MS, paid great attention on tempeh as functional food tried to improve the tempeh quality. Tempeh is fermented soy food that originated on the island of Java in Indonesia and is fermented with the mold Rhizopus oligosporus. Fermentation of tempeh can involve a period of several days or longer, and fermentation is usually carried out at temperatures of 85-90°F/29-32°C. In a piece of tempeh, microorganisms such as Rhizopus spp, mold, and yeast break down complex compounds in soybeans into simple compounds that enhance nutrient digestibility.
"Tempeh is the result of mixed culture fermentation by a diverse group of microorganisms including moulds, yeasts, lactic acid bacteria and different gram-negative bacteria. Rhizopus oligosporus is the dominant tempeh fungus although some other moulds, such as R. oryzae and Mucor spp, may also contribute to the flavour, texture or nutritive value. The fermented soy foods like tempeh have more bioactive peptides than non-fermented soy foods. The microflora that lives in fermented foods creates a protective lining in the intestines and shields it against pathogenic factors, such as salmonella and E. coli, "Prof. Made said. In addition, there are other nutritional products that are produced including isoflavones. At one hundred grams of fresh tempeh has isoflavones content higher than in tofu with similar portions. Consuming Tempeh regularly, from tempeh can be an important tool for the treatment of cancer.
Important controversies to the benefits of tempeh stated above, Prof. Made explained the poor tempeh production process in most of tempeh producers in Indonesia. "Things like inappropriate equipment such as using old barrel to boil soybeans and low quality water are often utilized in our small tempeh industry," explains Prof. Made. As an effort to bridge between tempeh demand and tempeh industry improvement in Indonesia, Prof. Dr. Made Astawan explained that the local tempeh industry empowerment agency, the Tempe Indonesian Tofu Producers Cooperative (KOPTI) and the Tempe Indonesia Forum (FTI), has planned some training programs to improve the skills of local tempeh producers.
FTI has run a tempe business model called Rumah Tempe. "Businessmen who want to learn how to produce the tempeh and hygienically may visit and observe the appropriate process at Tempe House. There are also various support facilities available for those who need them, "said Prof. Made.
In addition, various studies were conducted to support the improvement of the quality and quantity of local tempeh industry in Indonesia. Tempeh is still, predominantly a home-made or cottage-industry product in Indonesia, however they must meet the good quality and hygienic process in producing tempeh. Tempeh is a traditional soy product originating from Indonesia, however its nutritional value will be accepted worldwide in vegetarian cuisine. Tempe business actors will have a greater chance to sell their tempeh products in the international markets. (Wied)
