Tempe: Indonesian Vegan Protein for the World

Riris Shanti; Kemal Komala; Irza Hani Azhar; Fithriyyah Shalihati

doi:10.2991/978-94-6463-144-9_18

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Tempe: Indonesian Vegan Protein for the World

Authors

Riris Shanti¹, Kemal Komala², Irza Hani Azhar¹, Fithriyyah Shalihati¹^{, *}

¹School of Business, IPB University, Bogor, Indonesia

²Food Science & Technology, IPB University, Bogor, Indonesia

^*Corresponding author. Email: oktyshalihati@apps.ipb.ac.id

Corresponding Author

Fithriyyah Shalihati

Available Online 15 May 2023.

DOI: 10.2991/978-94-6463-144-9_18 How to use a DOI?
Keywords: Food Technology; Sustainable Foods; Tempeh Business; Vegan
Abstract: Sustainable foods are significantly associated with plant-based foods. Plant-based diets are more sustainable than meat-based diets because they require far fewer natural resources and are less stressful on the environment. In addition, the growing concern for the world’s balance and sustainability has increased veganism’s appeal and tempeh is a popular as one of the plant-based food and its health advantages, low cost, and long shelf life. By using literature review analysis, this study was performed by accessing the Scopus database. Tempe position in the plant-based protein market is interesting to watch. The plant-based food sector creates a big disruption to the food industry. The demand for vegetarian and vegan foods, such as soy foods like tempeh, has increased as a result of consumer preference for healthier foods. The soy market in many regions is expected to expand dramatically in the next years as a result of consumers being more aware of the health benefits of soy, presenting a special potential for Indonesian tempeh producers. The study in exploring various food technology innovation in tempeh process to support the tempeh business development, which involves the innovation in raw material, the usage of bioactive peptides, and the strain being used in tempeh processing.
Copyright: © 2023 The Author(s)
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title: Proceedings of the Business Innovation and Engineering Conference (BIEC 2022)
Series: Advances in Economics, Business and Management Research
Publication Date: 15 May 2023
ISBN: 10.2991/978-94-6463-144-9_18
ISSN: 2352-5428
DOI: 10.2991/978-94-6463-144-9_18 How to use a DOI?
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

ris enw bib

TY  - CONF
AU  - Riris Shanti
AU  - Kemal Komala
AU  - Irza Hani Azhar
AU  - Fithriyyah Shalihati
PY  - 2023
DA  - 2023/05/15
TI  - Tempe: Indonesian Vegan Protein for the World
BT  - Proceedings of the Business Innovation and Engineering Conference (BIEC 2022)
PB  - Atlantis Press
SP  - 185
EP  - 195
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-144-9_18
DO  - 10.2991/978-94-6463-144-9_18
ID  - Shanti2023
ER  -

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