The Tempe Revolution
Tuesday, June 15, 2004
LIPI has created flour from tempe that can be used in cookingeven for making ice cream and donuts. Regrettably, Indonesians are rather reluctant to try it.
arsip tempo : 178037863585.
Putut Irwan Pudjiono is his name. As is generally the case with Javanese, he is a big fan of tempe, the fermented soybean cake. But he isn't just a big eater. He is a real tempe devotee, almost in the literal sense. He has spent virtually his entire career at the Indonesian Academy of Sciences (LIPI) on researching it. Since graduating from the chemistry faculty of the Bandung Institute of Technology (ITB) and then to winning his doctorate in
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