This document discusses tempe standardization in Indonesia and internationally. It provides an overview of the Indonesian National Standard for tempe (SNI 3144:2009) and the Codex Standard for tempe (CODEX STAN 313R-2013). It outlines the standardization process in Indonesia, including the roles and responsibilities of the National Standardization Agency (BSN). The document also discusses the benefits of having an international Codex Standard for tempe, and some of the challenges in supporting micro and small enterprises to meet standards.

1. 24/02/2015
1
Tempe and its development
in Indonesia
International Conference on Tempe and Its Related Products
Yogyakarta, 15-17 Feb 2015
By:
Kukuh S. Achmad
Bambang Prasetya
Anna Melianawati
Badan Standardisasi Nasional (BSN)
- Standardization perspective -
Standardization in Indonesia
Indonesian National Standard on Tempe
Codex Standard on Tempe
Challenges

2. 24/02/2015
2
STANDARDIZATION IN INDONESIA
Competitiveness
• Development
• Implementation
• Scientific
• Industry
• Legal
• Accreditation
• Certification
• Testing
• Inspection
Legislation
Research and Development, Cooperation, Dissemination,
Supervision, Information, Education
Metrology Standardization
Conformity
Assessment
Institutional Framework

3. 24/02/2015
3
LAW ON STANDARDIZATION AND CONFORMITY
ASSESSMENT (NO 20/2014)
• Contents:
– General Provision
– Institutional Arrangement
– Standardization
– Conformity Assessment
– Cooperation on Standardization
– Role of Society
– Supervision
– Information System
– Law Enforcement
BADAN STANDARDISASI
NASIONAL (BSN)
 A government institution
 As the national standard body to coordinate all
standardization activities in Indonesia
 Represents Indonesia in international
organization, such as ISO, IEC, CAC, PASC, ACCSQ,
etc

4. 24/02/2015
4
INDONESIAN NATIONAL STANDARD
(SNI) ON TEMPE
STANDAR NASIONAL INDONESIA (SNI)
 Total number 8354 (as
of January 2015)
 Developed by 105
Technical Committees
(TC) and 32 Sub
Technical Committees
(STC)
 273 SNIs adopted to be
technical regulation
www.bsn.go.id

5. 24/02/2015
5
Planning Drafting
Public
Comments Balotting
PNPS
Proposal Drafting
Market
Needs
Verification
Public
Comments
National
Consensus
Final Draft
SISNI
Maintenance
BSNTC/STCMASTAN
Publication
Review
Stipulation
PSN 01 : 2007
SNI Development Process
SNI 3144:2009
Soybean tempe is a
product prepared by
fermentation of soybean
using Rhizopus spp., solid
and compact state, white
colour and slightly grayish
SOYBEAN TEMPE

6. 24/02/2015
6
Requirements Unit Value
Flavour - Normal
Colour - Normal
Taste - Normal
Moisture content (w/w) % Max. 65
Ash content (w/w) % Max. 1,5
Lipid content (w/w) % Min. 10
Protein content (N x 6,25) (w/w) % Min. 16
Crude fibre content (w/w) % Max. 2,5
Cd mg/kg Max. 0,2
Pb mg/kg Max. 0,25
Sn mg/kg Max. 40
As mg/kg Max. 0,25
Coliform APM/g Max. 10
Salmonella sp - Negative/25 g
SNI 3144:2009
Revision of SNI 3144:2009
(Currently at public comment stage)
– To allign the standard with technology development, particularly
for testing method and quality requirements as stated in Codex
Standard
• Addition of testing criteria for texture
• Value adjustment of testing criteria for protein, metal
contaminant and microbiological contaminant according to
provision applied in quality requirement;
• Adjustment of testing method according to updated standard.
– To support the development and diversification of soybean
tempe industry

7. 24/02/2015
7
CODEX STANDARD ON TEMPE
Codex Alimentarius Commission
• Intergovernmental organization
• Joint FAO/WHO since 1961/1963
• Secretariat: FAO Headquarter, Rome
• Membership of Codex is open to all member of United
Nations
• Codex members: 185 Countries, 1 Member Organization (EU)
• Codex members from Asia: 23 Countries
• Codex members from ASEAN: 10 Countries
• Indonesia has become Codex member since 1971
• Objective:
– To protect the health of consumers
– To ensure fair practice in the international food trade

8. 24/02/2015
8
Codex Standard
• Scope: fresh fruits and vegetables; spices and
culinary herbs; fish and fishery products; processed
fruits and vegetables; Fat and oils; milk and milk
products, food additives, contaminan in foods,
pestiside residues, etC.
• The role of Codex in international food trade
become more important since
Codex standards have been used by WTO as
benchmark in international trade disputes
Working Group
Indonesian Codex Organization
National Committee
Codex Contact Point
(National Standardization Agency)
Mirror
Committee
for: CCRVDF,
CCPR, CCFFV,
CCSCH, TFAF,
TFFBT, CCMH
(Ministry of
Agriculture)
Mirror
Committee for:
CCPFV, CCFO,
CCNMW,
CCMMP,
CCCPL, TFFJ
(Ministry of
Industry)
Mirror
Committee
for: CCFICS
(Ministry of
Trade)
Mirror
Committee
for: CCGP,
CAC, Exec
Com, ATFC,
CCASIA,
CCMAS
(National
Standardiza-
tion Agency)
Mirror
Committee
for: CCFA,
CCCF, CCFL,
CCNFSDU
(National
Agency of
Drug and
Food Control)
Mirror
Committee
for: CCFFP,
TFQFF
(Ministry of
Marine and
Fisheries)
Mirror
Committee
for: CCFH
(Ministry of
Health)

9. 24/02/2015
9
Regional Standard for Tempe
2008: 16th CCASIA, Bali, Indonesia
Indonesia proposed the need to develop Codex
standard for tempe
2010: 17th CCASIA, Bali, Indonesia
Indonesia prepared a discussion paper and
project document on standard for tempe
2011: 34th CAC, Roma, Italy
The Commission approved to develop a new
work on regional standard for tempe
2011-2012:
Indonesia as a drafter and led the electronic
Working Group for development of Proposed
Draft Regional Standard for Tempe
2012: 18th CCASIA, Tokyo, Japan
Discussed the Proposed Draft Regional Standard
for Tempe. The Committee proposed to adopt
the Proposed draft as standard
2013: 35th CAC, Geneva, Switzerland
The Commission adopted Regional Standard for
Tempe (CODEX STAN 313R-2013)
Regional Standard for Tempe

10. 24/02/2015
10
Tempe is a compact, white,
cake-form product,
prepared from dehulled
boiled soybeans through
solid state fermentation
with Rhizopus spp.
CODEX STAN 313R-2013
Regional Standard for Tempe
Organoleptic:
(a) Texture: Compact and not easily disintegrated upon cutting with knife.
(b) Colour: White colour of luxurious growth of mycellium of Rhizopus spp.
(c) Flavour: Characteristic of tempe flavour, nutty, meaty, and mushroom-like.
(d) Odour: Characteristic of fresh tempe odour without ammonia smell.
Foreign Matters:
Free from foreign matters (e.g. other beans, small stone, husk etc).
Analytical Requirements:
(a) Moisture content 65% w/w max.
(b) Protein content 15% w/w min.
(c) Lipid content 7% w/w min.
(d) Crude fibre 2.5% w/w max.
Food Additives
None permitted
Contaminants
Comply with the maximum levels (MLs) stated in CODEX STAN 193-1995
CODEX STAN 313R-2013 : Regional Standard for Tempe

11. 24/02/2015
11
Benefit of Standard for Tempe as
Codex Standard
• To make tempe products as nutritious food
source and popular in international level
• As a source of protein for vegetarian, diets
and specific community group
• To promote Indonesia internationally as an
inventor of tempe which has become a
nutritious and preferred food at any level of
community
CHALLENGES

12. 24/02/2015
12
• To support micro and small size enterprises in
implementing good manufacturing practices, hygienic
practices and/or food safety and quality management
system
• To improve the competitiveness of tempe products from
Indonesia in international trade
• To promote tempe as one of the original taste Indonesian
food
• To encourage diversification of tempe products by
producers
CHALLENGES
Thank You
Badan Standardisasi Nasional
Gd. I BPPT Lt. 9-14
Jl. MH. Thamrin No. 8, Jakarta 10340
Telp: 021-3927422, Fax: 021-3927528
www.bsn.go.id