3RD SOY SYMPOSIUM

Health, Social-Cultural and Market Perspectives

Sheraton Surabaya Hotel, 2-3 August 2010

SOY FOODS CONSUMPTION IN INDONESIA

Prof. Dr. Ir. Hardinsyah Department of Community Nutrition Faculty of Human Ecology (FEMA) Bogor Agricultural University Bogor, 2010

SOY FOODS CONSUMPTION IN INDONESIA

Overview Soy foods in Indonesians diet Consumption of soy foods Socio-cultural aspect Economy aspect

Soy Foods in the Indonesian Diet

1. 2. 3. Tempe (Tempe) Tofu (Tahu) Soy souce (Kecap)
Indonesia : A country with highest production and intake of tempe Of all soy foods Consumed - 50% tempe - 40% tofu - 10% others

4.
5. 6.

Oncom
Taoco Soy milk (Susu kedele)

Soy Foods Consumption

Percentage of households consuming soyfoods (%)
Soy foods 1. Tempe (Tempe) 2. Tofu (Tahu) 3. Soy Sauce (Kecap) 4. Oncom 5. Tauco 6. Soymilk % of household consuming soy foods 69.89 63.72 42.5 2.76 0.85 0.90

Source: Analyzed by Hardinsyah from Susenas Data, 2009

Soy Foods Consumption (g/cap/d)

Soy Foods 1. Tempe (Tempe) 2. Tofu (Tahu) 3. Soysauce (Kecap) 4. Oncom 5. Tauco 6. Soymilk 2007 21,86 23,29 2,05 0,30 0,11 0,23 2009 23,28 21,30 2,37 0,45 0,15 0,26

Consumption of tempe 8.5 and tofu 7.8 kg/cap/yr

Source: Analyzed by Hardinsyah from Susenas Data 2007 & 2009

Protein Consumption Pattern of Indonesians (g/cap/d)

Food groups
1. Cereals 2. Tubers 3. Fish 4. Meats 5. Eggs & milk 6. Legumes 7. Veg&fruit 8. FAFH&others Total % Total g/cap/d

Urban
35,0 0,4 12,4 5,4 6,8 10,4 4,5 25,0 100,0 55,7

Rural
46,1 0,8 14,3 2,8 4,1 8,7 6,4 16,8 100,0 53,1

Urban & rural

40,6 0,6 13,4 4,0 5,5 9,6 5,5 20,8 100,0 54,4

Source: Analyzed by Hardinsyah from Susenas Data 2009

Socio-Cultural Aspects
1. Tempe is originally from Java Indonesia, known since 16th century 2. Variety of tempe (locally produced) depends on quality, packaging 3. During Duth colonial and Soekarno era, tempe regarded as inferior foods food for the poor, food for weak people 4. Tofu introduced into Indonesia by Chinese, it is more superior than tempe 5. Tempe, tofu & soy sauce are part of Indonesian diets 6. Soy foods are globally developed, accepted and more evidence available on their health benefits

Soy Foods : Tempe

Mendoan Tempe

Goreng tempe

Orek tempe

Tempe bacem

Tempe balado Tempe Penyet (Surabaya)

Oseng Tempe

Burger tempe

Kripik tempe

Soy Foods : Tofu

Fried Tofu/ Tahu Goreng

Meatball Tofu/ Tahu bakso

Nugget Tofu/ Tahu Nugget

Pepes Tofu

Fried Marinated Filled Tofu/ Tofu/Tahu Tahu Isi Bacem

Mixed starch Tofu/Pergedel Tahu

Tofu Crackers

Stir fried Tofu /Tumis Tahu

Meatball Tofu/ Tahu bakso

Spicy fried toufu-tempe/ Balado tahutempe goreng

Siomay Tofu

Curry Tofu/ Gule Tahu

Semur Tofu

Sumedang Tofu (Sumedang)

Petis Tofu (Surabaya)

Chinese Tofu

Pong Tofu (Semarang)

Gejrot Tofu (Cirebon)

Yellow Tofu (Kediri)

Tumis oncom-leunca (Sunda)

Economy Aspects
Food expenditure pattern (%)
8.7 Cereals 29.8 Tubers Fish Meats Eggs & milk

13.5

7.9
0.8

Legumes
Veg & fruit Oil & fat Sugar&condiment FAFH Smoking

6.6
13.8 3.9 3.8 1.7

9.6

Source: Analyzed by Hardinsyah from Susenas Data, 2009

Tempe Consumption (g/cap/d)

25.00 24.00 23.00 22.00 21.00 20.00 19.00 18.00 35.00

24.59 24.58

Tofu Consumption (g/cap/d)

27.28 21.32 28.65 23.29

21.86
20.76

30.00 25.00 20.00 15.00 10.00

Bottom Middle Upper Total 40% 40% 20%

5.00

0.00

Bottom Middle Upper 40% 40% 20%

Source: Analyzed by Hardinsyah from Susenas Data, 2007

Total

Soy Sauce Consumption (g/cap/d)

4.00

3.79 2.78 2.05 1.49

0.45 0.40 0.35 0.30 0.25 0.20 0.15 0.10 0.05 0.00

3.50
3.00 2.50 2.00

Oncom Consumption (g/cap/d)

0.40 0.35 0.26 0.3

1.50
1.00 0.50 0.00

Bottom 40%

Middle 40%

Upper 20%

Total

Bottom Middle Upper 40% 40% 20% Source: Analyzed by Hardinsyah from Susenas Data, 2007

Total

Touco Consumption (g/cap/d)

0.18 0.16 0.14 0.12 0.10 0.08 0.06 0.04 0.02 0.00

0.16

0.13 0.11
0.06
0.26 0.25 0.25 0.24 0.24 0.23 0.23 0.22 0.22 0.21

Soymilk Consumption (g/cap/d)

0.25

0.23

0.23
0.22

Bottom Middle 40% 40%

Upper 20%

Total

Bottom 40%

Middle 40%

Upper 20%

Total

Source: Analyzed by Hardinsyah from Susenas Data, 2007

Soy Foods Business

Conclusion
- Soy foods are an important part of Indonesian diet
- Not only serve as protein and nutrients source and use as condiments, but recognize as supplying many functional components unique to soybeans - Growing evidence on the health benefits of soy and its functional components - Consumption of soy products will increase with better dissemination, education and strengthening of business models to promote its consumption

Thank You