USSEC, together with the Indonesian Tempe Forum (ITF), Indonesian Joint Cooperative Producers Tempe and Tofu (GAKOPTI), the Indonesian Soybean Association and the Japan Indonesia Kaizen Center (JIK-C), recently conducted a National Tempe Workshop to continue the celebration of National Tempe Day in Indonesia.  The theme of the event was: “The Improvement of Tempe Quality for International Market and Declaration of 6th of June as a National Tempe Day – Tempe: A Gift from Indonesia for the World.”  The event gathered all stakeholders involved in tempe promotion.  The workshop was kicked off with a short welcome speech by Gita Wirjawan, the Indonesian Minister of Trade.  Dr. Roy Sparinga, Deputy Chairman for Food Safety, National Agency for Drug and Food Control (NADFC/BPOM), spoke about the importance of food safety in the tempe production process.

ITF Chairman Made Astawan, gave a presentation highlighting the current situation of the tempe industry in Indonesia as well as the activities of ITF to improve the tempe industry in Indonesia.  Professor Made also explained the reasons behind the creation of a National Tempe Day which were to commemorate the launch of the Rumah Tempe Indonesia (RTI) in 2012 and to honor the birthday of the first President of the Republic of Indonesia.  In various speeches during the 1950s and 60s, the late President urged the population not to be a tempe nation, due to the low image of tempe at that time.
RTI is considered to be a milestone for the reincarnation of the Indonesian tempe industry.  With the GHP and HACCP concepts adopted at the RTI, tempe and its derivative products have great potential to be key national products that could truly make Indonesia a Tempe Nation.  With the current momentum to advance tempe production technology, the lowly image of tempe would be changed.
Chef Hidayat gave a cooking demonstration at the end of the workshop, presenting several foods derived from tempe such as tempe juice, tempe sushi, tempe kebab and tempe martabak.  This demonstration provided the audience good ideas on how they can prepare tempe in creative ways.
Nearly 210 participants from GAKOPTI, University, ITF and government institutions such as the Ministry of Trade, Ministry of Health, National Agency for Food and Drug Control (BPOM) and National Standardization Agency attended.  Participants from private sector groups such as Indonesia Soybean Association (AKINDO) and Indonesian Food and Beverages Association (GAPMMI) also attended the Workshop.  Approximately 30 journalists from various media outlets, including television, newspaper and online news, also attended the event.