2 hours ago
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November 26, 2024 | 06:31 am
TEMPO.CO, Jakarta - Lecturer in Food Technology and Agricultural Products Faculty of Agricultural Technology at Gadjah Mada University (UGM) Rachma Wikandari successfully received an award and a research grant worth Rp100 million from L'Oreal - UNESCO For Women in Science 2024. Wikandari won in the 'life-science' category with her research on 'meat analogue' from tempeh mushrooms.
In her research, Wikandari focused on increasing the mineral content of micro-proteins found in tempeh mushrooms. Her findings revealed that in addition to being a protein alternative, tempeh mushrooms contain a protein content of 19 percent, a 2 percent difference from the protein found in meat. This shows that the nutrition in tempeh is not significantly different from that of meat.
Furthermore, tempeh mushrooms also have a more complete set of essential amino acids compared to other plant-based protein sources. The fiber in tempeh mushrooms is considered higher than in meat, making it beneficial for digestive health, as reported on the UGM website on Friday, November 22, 2024.
In terms of production process, tempeh mushrooms are considered more environmentally friendly and efficient compared to other protein sources, both animal and plant-based. This is reflected in the utilization of leftover soybean boiling water used by one of the lecturers in the Faculty of Agricultural Technology at UGM to grow the mushrooms.
Not only does this reduce environmental pollution from food industry waste, but tempeh mushrooms only take two days to be harvested. "If possible, we produce protein using the most minimal natural resources, using minimal water, minimal land, and can grow quickly," she said.
In efforts to develop tempeh mushrooms, Wikandari collaborates with local and international universities and institutions to deliver the best results. She also partners with micro, small, and medium-sized enterprises (MSMEs) producing tempeh to conduct research using leftover soybean boiling water.
However, the idea of tempeh mushrooms and its development has taken quite a long time, four years, to be exact. In fact, the idea has been in her mind since 2011. "I have been tweaking tempeh mushrooms for 13 years, but it was only in 2020 that tempeh mushrooms were used as meat substitutes," said Wikandari, regarding the research that led her to win the award on November 11 in Jakarta.
Wikandari also revealed the selection process by L'Oreal - UNESCO For Women in Science. The process began when she submitted her research proposal and work. There were 100 proposals received, but only 10 were selected. "From those 10 proposals, we were asked to present in front of the jury to choose the four best candidates," she explained.
Following this, Wikandari expressed gratitude for the award and research grant for her research in developing alternative meat protein from tempeh mushrooms. She mentioned that various meat alternatives can be made using tempeh mushrooms.
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