hardinsyah-tempe final edit
TRANSCRIPT
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SOY FOODS CONSUMPTION IN INDONESIA
Prof. Dr. Ir. HardinsyahDepartment of Community Nutrition
Faculty of Human Ecology (FEMA)Bogor Agricultural University
Bogor, 2010
3RD SOY SYMPOSIUM Health, Social-Cultural and Market Perspectives
Sheraton Surabaya Hotel, 2-3 August 2010
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Overview
Soy foods in Indonesians
diet
Consumption of soy foods
Socio-cultural aspect
Economy aspect
SOY FOODS CONSUMPTION IN INDONESIA
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Soy Foods in the Indonesian Diet
1. Tempe (Tempe)
2. Tofu (Tahu)
3. Soy souce (Kecap)
4. Oncom
5. Taoco
6. Soy milk (Susu kedele)
Indonesia : A country with highest production and intake of tempe
Of all soy foods Consumed - 50% tempe - 40% tofu - 10% others
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Soy Foods Consumption
Soy foods % of household consuming soy foods
1. Tempe (Tempe) 69.89 2. Tofu (Tahu) 63.72 3. Soy Sauce (Kecap) 42.5 4. Oncom 2.76 5. Tauco 0.85 6. Soymilk 0.90
Percentage of households consuming soyfoods (%)
Source: Analyzed by Hardinsyah from Susenas Data, 2009
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Soy Foods 2007 2009 1. Tempe (Tempe) 21,86 23,28 2. Tofu (Tahu) 23,29 21,30 3. Soysauce (Kecap) 2,05 2,37 4. Oncom 0,30 0,45 5. Tauco 0,11 0,15 6. Soymilk 0,23 0,26
Soy Foods Consumption (g/cap/d)
Source: Analyzed by Hardinsyah from Susenas Data 2007 & 2009
Consumption of tempe 8.5 and tofu 7.8 kg/cap/yr
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Protein Consumption Pattern of Indonesians (g/cap/d)
Food groups Urban Rural
Urban& rural
1. Cereals 35,0 46,1 40,62. Tubers 0,4 0,8 0,63. Fish 12,4 14,3 13,44. Meats 5,4 2,8 4,05. Eggs & milk 6,8 4,1 5,56. Legumes 10,4 8,7 9,67. Veg&fruit 4,5 6,4 5,58. FAFH&others 25,0 16,8 20,8
Total % 100,0 100,0 100,0Total g/cap/d 55,7 53,1 54,4Source: Analyzed by Hardinsyah from Susenas Data 2009
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Socio-Cultural Aspects
1. Tempe is originally from Java – Indonesia, known since 16th century
2. Variety of tempe (locally produced) depends on quality, packaging
3. During Duth colonial and Soekarno era, tempe regarded as inferior foods – food for the poor, food for weak people
4. Tofu introduced into Indonesia by Chinese, it is more superior than tempe
5. Tempe, tofu & soy sauce are part of Indonesian diets
6. Soy foods are globally developed, accepted and more evidence available on their health benefits
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Soy Foods : Tempe
Tempe Penyet
(Surabaya) Kripik tempe
Orek tempe
Oseng Tempe
Mendoan Tempe
Goreng tempe
Tempe balado
Tempe bacem
Burger tempe
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Mixed starch Tofu/Pergedel
Tahu
Meatball Tofu/ Tahu
bakso
Nugget Tofu/
Tahu Nugget
Fried Marinated Tofu/Tahu
BacemFilled Tofu/
Tahu Isi
Fried Tofu/Tahu Goreng
Pepes Tofu
Tofu Crackers
Soy Foods : Tofu
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Stir fried Tofu /Tumis
Tahu
Siomay Tofu Curry Tofu/ Gule Tahu
Meatball Tofu/ Tahu
bakso
Spicy fried toufu-tempe/Balado tahu-
tempe goreng
Semur Tofu
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Gejrot Tofu(Cirebon)
Sumedang Tofu(Sumedang)
Petis Tofu(Surabaya)Petis Tofu(Surabaya)
Yellow Tofu(Kediri)
Chinese Tofu
Pong Tofu(Semarang)
Tumis oncom-leunca(Sunda)
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Food expenditure pattern (%)
Economy Aspects
Source: Analyzed by Hardinsyah from Susenas Data, 2009
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Tempe Consumption (g/cap/d)
Tofu Consumption (g/cap/d)
Source: Analyzed by Hardinsyah from Susenas Data, 2007
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Soy Sauce Consumption (g/cap/d)
Oncom Consumption (g/cap/d)
Source: Analyzed by Hardinsyah from Susenas Data, 2007
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Touco Consumption (g/cap/d)
Soymilk Consumption (g/cap/d)
Source: Analyzed by Hardinsyah from Susenas Data, 2007
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Soy Foods Business
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Conclusion
- Soy foods are an important part of Indonesian diet
- Not only serve as protein and nutrients source and use as condiments, but recognize as supplying many functional components unique to soybeans - Growing evidence on the health benefits of soy and its functional components
- Consumption of soy products will increase with better dissemination, education and strengthening of business models to promote its consumption
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Thank You