Fermented black beans – food of the golden generation

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Jakarta(ANTARA) –
It is not clear which of our Indonesian ancestors discovered tempeh, or how. There is only evidence, such as Sentinel fiber The book tells the story of how Javanese people have been eating tempeh for centuries.

According to Javanese literature, tempeh is a Javanese dish that has been part of various community rituals since the 16th century.

Based on this evidence, the Indonesian Tempeh Forum and several organizations have been working since 2014 to introduce tempeh to the world.

Recently, the Ministry of Education, Culture, Research and Technology formally proposed to apply to UNESCO to include tempeh, an indispensable part of Indonesian food culture, in the list of intangible cultural heritage.

The proposal was submitted at the end of March 2024 and is currently awaiting discussion by UNESCO.

Judy Wajudin, director of cultural preservation at the Indonesian Ministry of Culture, said: “We are optimistic that Indonesian tempeh culture will be included in the UNESCO Intangible Cultural Heritage List. We hope that the inclusion of tempeh culture in the UNESCO list will benefit not only the Indonesian people but also the world.”

Indonesia Tempeh Forum is The proposal was launched in the hope of gaining public support so that tempeh can continue to develop sustainably and become famous around the world.

Made Astawan, a mentor at the forum, said tempeh is currently consumed in 27 countries.

Several studies around the world have confirmed the health benefits of tempeh, as it is made from fermented soybeans.

“In addition, as the world society becomes more aware of healthy food, the trend towards vegetarianism or veganism is becoming more popular,” Astavan stressed.

Tempeh is a native food of Indonesia, made using traditional knowledge and techniques from our ancestors. It is nutritious and good for your health.

“Although the government has not officially confirmed it, we tempeh lovers and makers have designated June 6 as National Tempeh Day,” said Muslimatun, chairman of the Indonesian Tempeh Forum.

He believes that it is important to celebrate the culture of making and eating tempeh every year because the country’s ancestors left such a healthy food to society.

Golden Indonesian cuisine

The Indonesian Tempeh Forum promotes tempeh as a food to support Indonesia’s golden generation during the National Tempeh Day celebrations in Balikpapan, East Kalimantan on June 6, 2024.

“Temper will soon go global. Currently, we are launching tempeh as a food for Indonesia’s golden generation to promote it again among the younger generation,” said Muhammad Ridha, secretary general of the forum.

Meanwhile, Ahmad Sulaiman, a professor at Bogor Agricultural University (IPB), said he supports declaring tempeh as the food of Indonesia’s golden generation.

He stressed that fermented black beans are rich in nutrients and are beneficial to the growth and development of children as well as the health of adults (including pregnant women and menopausal women).

According to research, tempeh has many health benefits as it contains bioactive components, nutrients, and vitamins that are beneficial to the body.

“Temper is the only food that contains plant protein of the same quality as animal protein,” Astawan of the Indonesian Temper Forum said at a temper seminar.

He introduced that after going through multiple processes such as boiling and fermentation, the protein digestibility of fermented black beans is higher than that of soybeans, and the vitamin content in fermented black beans will also increase during the processing.

He added that tempeh contains bioactive ingredients not found in soy.

“Soybeans have only a small amount of bioactive ingredients, but tempeh has a lot. That’s the advantage of bioactivity,” Astavan said.

He elaborated that every 100 g of soy sample contained 46.5 g of protein, 254 mg of calcium, 0.15 mg of riboflavin, 0.67 mg of niacin, 0.08 mg of vitamin B6, 0.15 mg of vitamin B12 and 34 mg of biotin.

In comparison, each 100-gram sample of tempeh contained 50.5 grams of protein, 347 milligrams of calcium, 0.85 milligrams of riboflavin, 4.35 milligrams of niacin, 0.47 milligrams of vitamin B6, 5 milligrams of vitamin B12, and 71 milligrams of biotin.

“Vitamin B12 usually comes from animals, but tempeh is the only plant-based food that contains significant amounts of vitamin B12. Microorganisms are involved in the production of vitamin B12,” he said.

In addition, he believes that the nutritional content of fermented black beans is not inferior to meat, and when the price of meat is high, people can choose to eat fermented black beans as a substitute.

A healthy generation is one of the requirements of the Golden Indonesia vision or the vision of making Indonesia an advanced nation by 2045. The consumption of tempeh by Indonesians, including the younger generation, can support the realization of this vision.

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