UNS – Universitas Sebelas Maret (UNS) Surakarta encouraged the United Nations Educational, Scientific, and Cultural Organization (UNESCO) to admit tempeh as a food cultural heritage from Indonesia. This was conveyed by UNS Faculty of Agriculture (FP) Lecturer, Danar Praseptiangga on the sidelines of the International Workshop on Traditional Fermented Foods 2018 held at Agriculture Faculty (FP) UNS on Tuesday (6/11/2018).
On that occasion, Danar said that tempeh is unique, so that UNS wants to promote tempeh as an Indonesia authentic traditional food to UNESCO. Meanwhile, Head of UNS Food Science and Technology Department, Bambang Sigit Amanto added that his party has developed a research on non-soybean tempeh. Given the level of soybean imports is still quite high, at 70%.
“We tried other options not to use soybeans. We develop tempe koro pedang. The seeds are not widely used yet. It turns out that it can be made into tempeh and tofu. The results are also good and has high productivity, ” Bambang said.
Bambang added that the tempeh koro pedang is claimed to have a higher protein content and crispier when fried. However, the processing is rather difficult because of its large shape. Thus, it needs to be cut and chopped first.
Through the International Workshop on Traditional Fermented Foods 2018, it is expected that it can provide beneficial knowledge for young generation, especially UNS students and foreign students who become UNS partners in terms of traditional fermented food starting from the production process, the management in Small and Medium-sized Enterprises regarding food security. humas-red.uns/Ath/Dty