Tempeh as a Cultural Heritage in Indonesia: Intergenerational Perception

Khoirul Anwar; Dadi H. Maskar; Irene Nuariza Prasetyo; Intan Kusumawati

doi:10.25182/jgp.2023.18.Supp.1.75-77

Khoirul Anwar, Dadi H. Maskar, Irene Nuariza Prasetyo, Intan Kusumawati

https://doi.org/10.25182/jgp.2023.18.Supp.1.75-77

Issue
Vol. 18 No. Supp.1 (2023)

Published
30 December 2023

Keywords:

culture, generations, Indonesia, tempeh

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Abstract

This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.

References

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Authors

Khoirul Anwar

Nutrition Study Program, Faculty of Food Technology and Health, Sahid University, South Jakarta 12870, Indonesia AND Indonesia Tempe Forum, Bogor 16123, Indonesia

khoirulgizi2016@gmail.com (Primary Contact)

Dadi H. Maskar

Nutrition Study Program, Faculty of Food Technology and Health, Sahid University, South Jakarta 12870, Indonesia AND Indonesia Tempe Forum, Bogor 16123, Indonesia

Irene Nuariza Prasetyo

Nutrition Study Program, Faculty of Food Technology and Health, Sahid University, South Jakarta 12870, Indonesia

Intan Kusumawati

Indonesia Tempe Forum, Bogor 16123, Indonesia

AnwarK., MaskarD. H., PrasetyoI. N., & KusumawatiI. (2023). Tempeh as a Cultural Heritage in Indonesia: Intergenerational Perception . Jurnal Gizi Dan Pangan, 18(Supp.1), 75-77. https://doi.org/10.25182/jgp.2023.18.Supp.1.75-77