This website works best with JavaScript enabled
BT Education 2 - шаблон joomla Создание сайтов

Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

The title of the seminar was  “The Benefits of Soyfood Consumption on Health”.
This seminar was done in collaboration with: FTI, Association of Nutritional Medical Doctors of Indonesia (PDGMI), and PT. Amerta Indah Otsuka. Attended by approximately 300 participants which consists of doctors, nutritionists, students, and general public.

Seminar Background

Soybean (Glycine max) is a legume that is very beneficial for health. Soybeans have high protein content (around 35%) with a complete composition of essential amino acid, and high digested protein. Soybeans consist about 18-20% fat, where 85% of them are unsaturated fatty acids, thus providing a very significant impact on our health, particularly in relation to controlling cholesterol and cardiovascular disease. Soybeans are also rich in various vitamins and minerals as well as dietary fiber.

In regards with its numerous advantages, soybeans had been given various nicknames, such as: Miracle Golden Bean, Meat of the Field, Cinderella Crop of the Century, The Future Hope of Protein, and The Amazing Soybean. Apart from being a source of good nutrition, soybeans and its processed products is also an important source of isoflavones that may provide 30-40 mg of isoflavones per dish of food (Indiana Soybean Board, 1998). Isoflavones is one of many flavonoids compounds found in nuts, especially on soybean with approximately 0.25% content.

Isoflavone have a similar chemical structure with estrogen and have the capability to bind with estrogen receptor inside the cell. Therefore, isoflavon are usually called as fitoestrogen, which means estrogen that belongs from plant (fito = plant).

Survey in Japan showed that the lower number of deaths due to heart coronary, breast cancer, uterine cancer and atherosclerosis is influenced by the high level of food consumption from soy origin, such as tofu, natto, misso, and milk. This is allegedly related to the role of soy isoflavones (genistein, daidzein, and glisetein) that have biological activity as a phyto-estrogens, antioxidants and antimutagen. Soy isoflavones can act as an antioxidant, which is useful to prevent: (1) oxidative damage to cell membranes, (2) atherosclerosis due to oxidation of LDL (3) coronary heart disease, (4) cardiovascular disease, (5) DNA oxidative damage. In addition, isoflavone antioxidant power is also useful to provide antiproliferative effect and prevent the growth of melanoma cells.

Soy isoflavones also have been shown to provide pharmacological effects, such as; (1) reduce the risk of breast cancer, ovarian, and prostate, (2) lower total cholesterol and LDL, ans raise HDL, (3) lower systolic blood pressure, (4) have the characteristic of antimutagenesis and (5) prevent osteoporosis in postmenopausal women.

In principle, the more soybeans or processed products consumed in the daily menu pattern, the better its impact on health. Based on these facts, the American Heart Association, Nation Cancer Institute, and American Diatetic Association, recommends that the daily food must contains at least one type of processed soybean products.

Considering the wide potential of soy isoflavones, then its functional food development would be a breakthrough that has a strategic sense, both from the perspective of techno-economic, and health. Various of new food product can be designed with the advanced functionality and efficacy of isoflavone. Regarding to that matters, applied research and investment is needed to optimize the function of isoflavones for human health and welfare.

Seminar Objectives

Providing current information about health of soy isoflavones and other soy processed products to various stakeholders, such as, doctors and paramedics, nutrionists, public health professional, family health professional, food industry, academia, government agencies, as well as general public.

Topics and Speakers

  • Current Update on Role of Isoflavone in preventing and Treating Chronic Diseases - (Dr. Mark Messina, Nutrition Matters, Ins. USA)
  • Soyfood Consumption and Health Profile from the Singapore Chinese Health Study - (Dr. Koh Woon-Puay, National University of Singapore)
  • Soybean Processing and Marketing of Soy Foods- Challanges and Opprtunities for the Food Industry (Dr. Karl E. Weingartner, National Soybean Research  Laboratory, University of Illinois, USA)
  • Glycemic Index of Snack Foods in Indonesia (Prof. Dr. Made Astawan, FATETA IPB, Bogor)
  • Isoflavon for Skin and Health (Prof. Dr. dr. Prasetyawati Subhan, FK UNDIP, Semarang)
  • Soybean for Perimenopausal Women (dr. Sri Sukmaniah, M.Sc. SpGK, FK UI, Jakarta)
  • Isoflavone and Superoxide Dismutase (Dr. Tutik Wresdiyati, FKH IPB, Bogor)
  • Isoflavone and Diabetes Mellitus (Dr. I. Nyoman Suarsana, FKH UNUD, Denpasar)
  • The Contribution of Isoflavone in Preventing Possible Dementia (Prof. Dr. Tribudi, FKG UI, Jakarta).
#fc3424 #5835a1 #1975f2 #2fc86b #f_syc9 #eef12086 #150714100123