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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?

Tempe was able to pick up a Japanese boss to work directly in the process of making tempe cottage industry in Madison. He is president of a company called Tempest Food from Yokohama, Japan. Ken Yukai learn how  making  tempe from  a cottage industry in the village of Glonggong, dolopo Madiun district of East Java.

"Tempe is a favorite food in Japan as healthful. So the economic value three times more expensive than meat," he said when met at the Madison East Java.

According to him, deliberately chosen a place to learn how to make tempe at home-based industries such as in Madison, because tempe is derived from the original is still considered a cottage industry and without a lot of preservatives.

He added also, one more reason that makes Ken interested in learning more about tempe is because the Indonesian native foods is very healthy.

"The content of protein produced from the fermentation process of soybeans into tempe can prevent the onset of various diseases in the digestive tract," he added.

So according to him, the comparison if consumed tempe and meat, tempe is much more secure. Meat he can trigger degenerativ diseases such as heart disease and cancer.

Health reasons  it also makes tempe is now popular. Besides Japan, Tempe also be primadona in some developed countries like the United States (U.S.) and Europe. Because of its popularity, Tempe price soared Rp30 thousand per 100 grams, while the meat is only Rp 10 thousand per 100 grams.

In addition to learning tempe from Madison, Ken also learned about the tempe in Jember, Malang, Yogyakarta and Bandung. Of the five city ken feel the difference in taste and aroma of typical Indonesian tempe which will be developed in the country of origin. (Revelation Arif Efendi / Sindo TV / RHS)

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