IPB Gives Full Support for Tempe as a World Cultural Heritage

Bogor Agricultural University (IPB) with the Indonesian Association of Nutrition and Food Experts (Pergizi Pangan) and Indonesian Tempe Forum proposes tempe as a UNESCO world cultural heritage. Tempe is a soy product fermented by Rhizopus oligosporus. It is made with a unique process, started centuries ago by the ancestors of Indonesia. The historical evidence shows that tempe with the basic ingredients of soybean is a fermented product that was first made by the people of Klaten, Central Java and has been commonly consumed since the 1700s.

 

"IPB and many researchers from other institutions have conducted studies on soybean. IPB strongly supports this plan of filing tempe," said Vice Dean of Academic and Student Affairs, Faculty of Human Ecology (FEMA) IPB, Dr. Titik Sumarti, during a press conference at the Baranangsiang Campus of IPB, Bogor, on Tuesday (4/7).

 

Further, Dr. Titik explained, tempe is mostly produced by small industries and households with a production range of 10 kilograms – 2 tons per day. Now there are more than 100,000 soybean producers in the various provinces in Indonesia. Tempe consumption contributes at least 10 percent of total daily protein, while egg 1.25 percent, meat 3.15 percent and cereals about 60 percent. Central Statistics Agency (BPS) in 2012 showed that the consumption of tempe among Indonesian people on average reached 7 kg / capita / year.

 

Chairman of Pergizi Pangan Indonesia, Prof. Dr. Hardinsyah said, tempe is not just food, but also have cultural, historical, and economic values of the nation. Because of its uniqueness, tempe deserves to be part of Indonesian culture.

 

Attending the press conference were Prof Made Astawan, Professor of the Faculty of Agricultural Technology (Fateta) IPB and Chairman of the Forum Tempe Indonesia, a number of students and dozens of printing and electronic journalists. (Mtd)