Tempe Sekar Sari Innovation House: Modern Architecture of Tempe SMEs Implementing UNNES Conservation in Realizing Healthy Food

Sekar Sari Tempe Innovation House, or abbreviated as RITSS, is located in Gang Kedawung V, Patemon, Gunungpati District, Semarang City, Central Java. It serves as a laboratory and training center for the production of fermented foods and beverages, such as tempeh, soygurt, soy milk, tofu, and other soy-based products. Under the UNNES Community Service Learning Program, in the implementation of the Matching Fund (MF) Research on the Modernization of Soybean Processing Technology and Digitization of Production in Central Java, RITSS serves as the base camp for Biology students engaged in entrepreneurship activities. RITSS contributes to the production of hygienic tofu and tempeh, characterized by a process that follows Good Hygienic Practices (GHP) and meets the production requirements set by the Indonesian Food and Drug Administration (BPOM RI) in 2021. This is demonstrated through the division of rooms, including production areas, incubation/fermentation rooms, and display rooms equipped with skin peeling machines. The tempeh-making process utilizes a technology that involves two soaking and two heating steps, integrated with pasteurization technology. In the vicinity of Kedawung V, Patemon, Gunungpati, Semarang, RITSS is integrated with Sekar Tekno Workshop, which is a workshop for the production of Steam Boilers and Bandeng Presto Cookers using Low Temperature High Pressure Cooker (LTHPC) technology.

RIT Sekar Sari is built and designed for academic activities and training for students and artisans interested in the field of fermented entrepreneurship, especially in tempeh production and its derivatives. Traditionally, tempeh has been made using traditional methods carried out by family members in their homes. The production process is often passed down from parents or close relatives who have been in the business. Tempeh currently available in the market is sufficient for use as a side dish, vegetable, snack, and sometimes used as an ingredient in snacks and cakes. There have been significant developments in recipe development using tempeh as a raw material, as well as innovations in the tempeh-making process. This has led to the transformation of mass-produced tempeh into specialized products for specific consumers.

Tempeh has gained widespread popularity in Indonesia and abroad. The manufacturing process varies, but generally involves soaking, heating, and fermentation. Artisans usually use either the heating-soaking method or the soaking-heating method. Tempeh produced using these steps is suitable for use as a side dish, vegetable, and snack. However, it may not meet the requirements for producing tempeh flour and its variants as fortification and supplementation for making cakes, snacks, and other functional food products. The future of the tempeh industry lies in modern food processing, particularly in the production of healthy food through combining various ingredients. This is the dream of food experts and it is time to make it a reality in order to support and enhance the body’s defense against the rapidly changing dynamics of this natural phenomenon. RIT SEKAR SARI, located near the UNNES campus, aims to produce reliable functional food products using soybeans and their processed products. The high demand for healthy and flavorful food among people with specific dietary needs has led to the creation of limited edition tempeh as a viable solution. Tempeh can be specifically made for individuals with metabolic diseases such as diabetes, heart diseases, breast cancer, as well as for children with diarrhea and for hedonistic individuals, vegans, and vegetarians. Therefore, the transformation of the tempeh SMEs into modern tempeh products needs to be realized. Sekar Sari, as a trademark for tempeh, has been registered with the announcement number BRM2123A, announcement date May 5, 2021; application number DID2021029222, acceptance date April 27, 2021, and start date of protection April 27, 2021. The Tempeh Innovation House, Sekar Sari, develops the future of tempeh with a production profile that involves a two-step heating and two-step soaking process. It adheres to Good Manufacturing Practices (CPPOB) similar to the tempeh products resulting from research conducted by the Indonesian Tempeh Forum (FTI) and the Tempeh Innovation House, Sekar Sari. These products have obtained approval from the Indonesian Food and Drug Administration (BPOM RI) with registration number MD 232311001969. They are packaged in food-grade PP plastic weighing 250 grams.

 

Prof. Dr. Siti Harnina Bintari, M.S. is a professor in the field of Biotechnology. Her educational background includes a Bachelor’s degree in Biology (Plant Physiology) from Gadjah Mada University (UGM), a Master’s degree in Food Science and Technology (Food Microbiology) from UGM, and a Doctorate degree in Basic Medical Sciences (Nutrition and Health) from Diponegoro University (UNDIP). She teaches courses such as Microbiology, Applied Microbiology, Microbiology Laboratory, Biotechnology, Nutrition, and Health. Her research focuses on Biotechnology. She is also a mentor for the Underbow Genuine Fermentation Club (GFC) and has organizational experience in the Central Java Tempeh Forum, the Central Java Microbiology Association, the Central Java Food and Nutrition Association, and the Indonesian Association of Biology Researchers. Email: harnina[@]mail.unnes.ac.id