Dr. Rachma Wikandari, a Food Technology and Agricultural Products lecturer at the UGM Faculty of Agricultural Technology (FTP UGM) has been honored with the L’Oréal–UNESCO For Women in Science 2024 award.
She also received a research grant of IDR 100 million. On Nov. 11, she was awarded the award alongside four other female researchers from various institutions in Jakarta.
Dr. Wikandari received the award in the life sciences category for her research on tempeh mushroom-based meat analogs. She submitted proposals and previously completed research work to participate in the selection process.
She said 100 proposals were submitted, but only 10 passed the initial selection.
“From those ten proposals, we were asked to present to a jury panel to select the top four candidates,” said Dr. Wikandari on Friday (Nov. 22) at UGM.
Expressing her gratitude, Dr. Wikandari noted that the award and research grant would support her work on developing alternative protein sources from tempeh mushrooms. She explained that these mushrooms could be used to create various meat substitutes.
“My research focuses on the mushrooms in tempeh, without soybeans, as an excellent protein source,” she said.
Her research delves into enhancing the mineral content of microprotein found in tempeh mushrooms. These mushrooms serve as a protein alternative and offer nutritional value comparable to meat.
Tempeh mushrooms contain 19% protein, just 2% less than meat, and provide a complete range of essential amino acids than other plant-based proteins. Additionally, they have a higher fiber content than meat, making them beneficial for digestive health.
The production process of tempeh mushrooms is considered more environmentally friendly and efficient than that of other protein sources, both plant—and animal-based.
Tempeh mushrooms can be harvested within two days using a reactor. Dr. Wikandari even utilizes soybean cooking water as a growth medium for the mushrooms, reducing pollution from food industry waste.
“Ideally, we produce protein with minimal natural resources, requiring little water and land while growing quickly,” she said.
Dr. Wikandari collaborates with local and international institutions to refine her research on tempeh mushrooms. These include the University of Lampung, the University of Borås in Sweden, and the University of Minho in Portugal.
She also works with small and medium enterprises (SMEs) producing tempeh to explore the use of soybean cooking waste in her research.
The idea of tempeh mushrooms did not emerge overnight. Dr. Wikandari shared that her research spans 13 years, with the concept of using tempeh mushrooms as meat substitutes beginning in 2020.
“I’ve been working on tempeh mushrooms for 13 years, but the idea of using them for meat substitutes started in 2020,” she said.
Dr. Wikandari hopes this recognition will give tempeh mushroom microprotein wider public attention among producers and consumers. Once producers are familiar with the product, she hopes they will support its commercialization.
“The goal is for tempeh mushrooms to be available in society as a nutritious, affordable, and sustainable protein alternative,” she concluded.
Author: Tiefany
Editor: Gusti Grehenson
Post-editor: Afif