INDONESIA

 
First Soy Cake export to Korea

Indonesia’s Minister of Research, Technology, and Advanced Education Mohammad Nasir has launched the first soy cake export to South Korea at the Business Incubation and Research Centre (Puspitek) in Banten Province.
The soy cake, or popularly known as ‘tempeh’ in this region, is produced by the micro, small, and middle businesses (UMKM), facilitated by the incubation centre. “Technology has helped these micro, small, and middle businesses to improve their products for exports," said Nasir.
He added that under the Magano brand, some 2 containers of soy cakes worth US$70 thousands have been exported to South Korea. “We always commit to support the small businesses in South Tangerang City, Banten Province, to use all tools provided by the incubation and research centre. Once they used all these instruments, these producers could boost the added value to their products,” said Nasir.
Latest technologies that has been used including nuclear radiation for preserving the soy cake. “We have asked these soy cake producers to comply with the hygiene standard set by the Foods and Drugs Monitoring Agency (BPOM), and follow the Halal certification procedures," he said.
Puspitek Chairwoman Sri Setiawati said, “We have 2 companies that have passed the incubator session, and now entering the market. These companies are PT Djava Sukses Abadi with its soy Mangano cake, and PT Nano Herbal Indonesia with its herbal medication Nano Propolis and Nano Chitosan.”
Beside soy cake (tempeh), Mangano brand also covers other food products like the spicy slow-cooked beef (Rendang), Spicy Beef and Djenkol (Archidendron pauciflorum), the sweetened beef stew, and the chicken cooked with turmeric and coconut milk (opor). The brand manufacturer has exported some of these RTE food products overseas since January 2018.
Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's traditional fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.