Prof. Dr. M Syukur Proposed Cowpeas to Substitute Soybeans for Tempe
Prof. Dr. Muhamad Syukur, Professor of IPB University, explained about tempe from cowpeas. Cowpeas are originated in Africa and Asia. And adapt well to the Indonesian environment, especially marginal lands. The productivity of cowpea seeds can reach 3-4 tons/hectare. The protein content of cowpeas is quite high at around 24 percent. Currently, there are varieties of cowpeas with white seeds and large enough to resemble soybeans.
"Overall, the process of making tempe with cowpeas is the same as soybeans. The difference lies in the seed's breakdown, the time for soaking the beans, the washing time, the heating time, the fermentation time, and the fermentation temperature. It because the shape of cowpeas is slightly ovals, and has a higher carbohydrate content than soybeans. " said the lecturer of IPB University from the Department of Agronomy and Horticulture, Faculty of Agriculture.
Prof. Syukur informs that cowpeas can be processed into tempe without substituted them with soybeans. The good news is because it can reduce dependence on soybeans, especially when the price of soybeans soars, which causes consumers and producers to fall into the business. Besides for tempe makings, cowpeas can also be used for making porridge, fried snacks, vegetables for kerekek (Sundanese), and young pods. Also, their young leaves can be used as fresh vegetables.
"One of the problems in providing soybean raw material is dependent on imports. Our people's tongues are very spoiled with tempe from imported soybeans. Therefore, it is necessary to educate the public so they can also like cowpea tempe. In the early stage, combine the raw materials between soybeans and cowpeas, so the quality of tempe is not too different from soybean tempe. Besides, cowpeas raw materials must be provided in bulk at relatively low prices. Cowpea cultivation technology can increase productivity at less cost. These technologies include the provision of superior varieties, land management, fertilization, spacing, maintenance, harvest, and post-harvest, " he said.
The hope for the future is involved two main business actors as the providers of raw materials and the tempe makers. Raw material providers are expected to be able to provide cowpeas according to demand at competitive prices. Tempe makers can try cowpeas as raw material for making tempe. Starting with mixing cowpeas with soybeans, then the tempe was introduced to the community. "Hopefully, we can use 100 percent of cowpeas for tempe productions," he added. (Awl / Zul)
Published Date : 11-Jan-2021
Resource Person : Prof Muhammad Syukur
Keyword : IPB University, Prof. M Syukur, Cowpeas, Soybean Substitute for Tempe, Department of AGH IPB, IPB lecturers