Indonesian 'tempe' struggles to remove second-rate image<\/p>\n
By Sirikit Syah<\/p>\n
SURABAYA (JP): There are hardly any Indonesians who have not
\ntaste tempeh. Even those living in the jungles of Irian Jaya or
\nKalimantan have consumed this food.<\/p>\n
As long as there are Javanese people, who are said to be the
\ncreators of tempeh, the production and distribution of this food
\nwill continue.<\/p>\n
What is so special about tempeh, a cheap and simple food made
\nwith fermented soybeans? According to Tri Susanto, a professor in
\nfood technology at the Agriculture Faculty of Brawijaya
\nUniversity in Malang, East Java, tempeh is an original Indonesian
\nfood which has many advantages.<\/p>\n
\"Tempeh adds amino acids, which are essential for the human
\nbody, has antioxidant and antibacterial elements, and reduces
\ncholesterol,\" Susanto explained to The Jakarta Post, after a
\nceremony to mark his promotion to professor at the university
\nlast month.<\/p>\n
In his scientific speech at the ceremony, he discussed
\nstrategies to improve the image of tempeh as an Indonesian food.<\/p>\n
Saddened by many young people being more inclined to consume
\nwestern fast food like burgers and fried chicken, Susanto has
\nbecome very active as a member of a Jakarta-based organization to
\npromote the consumption and development of tempeh.<\/p>\n
He reminds people that popular western fast food lacks
\nnutritional balance, while tempeh is a health food.<\/p>\n
Oldest<\/p>\n
Tempeh processing could be the oldest food technology in the
\nhistory of Javanese people. Serat Centhini 12, a book published
\nin the 16th century, indicates that tempeh had been produced and
\nconsumed by the time of its publication.<\/p>\n
In Europe, tempeh is known through the Dutch who once
\ncolonized Indonesia. In America, tempeh has been known since
\n1946. In Japan, Kiku Mirata, a professor at Osaka University, has
\nfounded the Japanese Tempeh Society.<\/p>\n
At the Soy-foods Center in California, U.S., there are 616
\ndocuments about tempeh. Some tempeh processing methods have been
\npatented in the United States and Japan, and 423 tempeh
\ncommercial products have been identified.<\/p>\n
There are about 100 companies in the U.S. and Europe producing
\ntempeh until the second stage of processing -- like tempeh-based
\nsausage, burgers and drinks. There are about 60 similar companies
\nin Japan, which no longer concentrate on first or second
\ngeneration tempeh products (like tempeh teriyaki), but now
\ndevelop the third generation (like tablets, biscuits, enzymes,
\netc.).<\/p>\n
In Indonesia, soybean consumption reaches 2 million tons per
\nyear, 1.4 tons of it (70 percent) is grown domestically and the
\nrest is imported. Seventy percent is used for the production of
\ntempeh, tofu, ketchup, and other processed foods. In the last 10
\nyears, tempeh consumption in the city and village has increased
\nfrom an average 0.075 kg\/capita per week to 0.1 kg\/capita per
\nweek, an increase of 134 percent.<\/p>\n
Tempeh is a health food which containing complete protein,
\neight kinds of essential amino acids, antibiotic elements and
\ngrowth stimulation, is high in vitamin B12, and low in fat and
\ncholesterol. It is also easy to digest.<\/p>\n
\"Those who consume tempeh will look and stay younger and have
\nlong lives,\" said Susanto.<\/p>\n
Because researchers and food industries do not spend money on
\npromoting tempeh, the public is unaware of its benefits. Instead,
\npeople tend to degrade the food with sayings like bangsa tempe or
\nmental tempe, meaning something bad, poor or cheap.<\/p>\n
According to Susanto's research, there are too many standards
\nand procedures of tempeh production in Indonesia. The variations
\nmake it difficult to develop the product into second or third
\ngeneration tempeh, which would give tenfold added value.<\/p>\n
Susanto suggests a strategy of first strengthening the basic
\ndomestic tempeh industry, especially raw material supply,
\nimprovement of processing technology, and development of more and
\nbetter products.<\/p>\n
\"Tempeh crackers (kripik tempe) is a good example. But they
\ncould be more durable, more practical, and more attractive,\" said
\nSusanto.<\/p>\n
He hopes that young people like the traditional tempeh food
\nsuch as tempe mendo and tempe bacem, besides hamburgers and fried
\nchickens. But he feels it is more important to develop a passion
\nfor tempeh in the young generation by producing the second and
\nthird generation of tempeh -- which obviously looks more
\ninteresting than the first generation.<\/p>",
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