Veganism is a lifestyle where individuals do not consume all animal products and their derivatives, including meat, milk, eggs, and products derived from animals, driven by health, environmental, and animal welfare reasons.
Not all nutritional and protein sources can come from plant-based products. One protein source developed by the Faculty of Agricultural Technology at Universitas Gadjah Mada (UGM), Dr. Rachma Wikandari, is the development of mycoprotein from Rhizopus oligosporus.
According to Dr. Wikandari, mushrooms are not vegetables, so their products cannot be categorized as plant-based. Therefore, the type of food she developed is a new type of protein source.
“The mycoprotein from Rhizopus oligosporus mushrooms contains high fiber and protein content with low fat, so it can be considered a healthy protein source,” said Dr. Wikandari in her statement to journalists on Tuesday (May 7).
She explained that mycoprotein products from Rhizopus oligosporus have a protein content equivalent to eggs and milk. They are even proven to contain all the essential amino acids the body needs. However, the amount is lower than that of animal protein sources.
According to Dr. Wikandari, Rhizopus oligosporus has a complete amino acid content and is easy to grow on various substrates, thus reducing production costs.
Compared to animal protein, which generally has good quality but is unaffordable for all segments of society, plant-based protein is affordable, but its nutrition, especially its amino acids, is incomplete.
“A good-quality, affordable, and environmentally friendly protein source is needed. This motivates me to explore mycoprotein,” said Dr. Wikandari.
With the increasing world population in the coming years, the demand for protein is predicted to increase, especially in developing countries, hence the need for new alternative protein sources. For Dr. Wikandari, mycoprotein is an alternative outside of animal and plant-based protein.
“I chose local Indonesian mushrooms, which are usually used in tempeh production, so they are proven safe for consumption,” she said.
The research on vegan products that began in 2020, according to Dr. Wikandari, has been published in international journals and seminars in collaboration with various campuses in many countries, including the University of Boras, Sweden; Universidade de Minho, Portugal; and York University, England.
In 2022, in Singapore, Dr. Wikandari received the Young Scientist Award from the International Union of Food Science and Technology, a professional organization for food technology experts worldwide with approximately 300,000 scientists.
“Recently, I received an award from the Indonesian Food Technology Association (PATPI) in 2023, and currently, I have research and publication collaborations with Sweden, England, and Portugal. I have published 46 articles in international journals indexed by Scopus,” she explained.
Dr. Wikandari specifically sees potential in Rhizopus oligosporus mushrooms as a base for mycoprotein in developing meat substitute products. Her research has led to the creation of innovative mycoprotein products that are currently unparalleled in Indonesia.
While the development of these vegan products is still ongoing, Dr. Wikandari has observed a significant rise in recent years, particularly among younger generations in major cities embracing the vegan lifestyle.
Author: Gusti Grehenson