Hardinsyah-Tempe Final Edit

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

Overview

Soy foods in Indonesians

diet

Consumption of soy foods

Socio-cultural aspect

Economy aspect

SOY FOODS CONSUMPTION IN INDONESIA

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

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

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

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

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

Soy Foods : Tempe

Tempe Penyet

(Surabaya) Kripik tempe

Orek tempe

Oseng Tempe

Mendoan Tempe

Goreng tempe

Tempe balado

Tempe bacem

Burger tempe

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

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

Gejrot Tofu(Cirebon)

Sumedang Tofu(Sumedang)

Petis Tofu(Surabaya)Petis Tofu(Surabaya)

Yellow Tofu(Kediri)

Chinese Tofu

Pong Tofu(Semarang)

Tumis oncom-leunca(Sunda)

Food expenditure pattern (%)

Economy Aspects

Source: Analyzed by Hardinsyah from Susenas Data, 2009

Tempe Consumption (g/cap/d)

Tofu Consumption (g/cap/d)

Source: Analyzed by Hardinsyah from Susenas Data, 2007

Soy Sauce Consumption (g/cap/d)

Oncom Consumption (g/cap/d)

Source: Analyzed by Hardinsyah from Susenas Data, 2007

Touco Consumption (g/cap/d)

Soymilk Consumption (g/cap/d)

Source: Analyzed by Hardinsyah from Susenas Data, 2007

Soy Foods Business

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

Thank You