Tempe: A Nutritious and Affordable Food for Babies and Toddlers
i3L’s CSR Initiative Empowers Mothers with Healthy Food Knowledge
Jakarta, 16th August 2024 – The Food Technology and Food Science and Nutritions undergraduate study programs at i3L campus are not just about theoretical learning; they are deeply rooted in community service and real-world applications. Our recent Corporate Social Responsibility (CSR) initiative exemplifies how our programs aim to make a tangible impact on society, particularly by promoting health and nutrition among mothers.
Empowering Mothers with Nutritional Knowledge
On July 13th, 2024, our CSR journey began with a visit to Rumah Tempe Indonesia in Bogor. This facility, known for producing high-quality tempe both for domestic consumption and export, served as the perfect starting point for our initiative. The participants, a group of pregnant mothers and mothers with babies under two years old from the nearby Posyandu Menur, were given a comprehensive introduction to tempe production. They learned about the hygienic conditions required for producing safe and nutritious tempe, which is a staple in many Indonesian households.
Tempe is not only rich in essential nutrients, but it is also affordable and easily accessible, making it an ideal food for young children. However, its utilization in complementary feeding (MP-ASI) for babies under two years old is still limited. Recognizing this gap, our CSR project aimed to educate these mothers on the nutritional benefits of tempe and how to incorporate it effectively into their children’s diets.
Hands-On Workshops and Food Safety Education
The second phase of our CSR activity took place on August 15th, 2024, at i3L, where the mothers were invited to a workshop focusing on food safety and practical cooking skills. Led by faculty members Ananditya Nugraha from the Food Technology (FT) department, Ibu Siti Muslimatun, and Ms. Widya Indriani from the Food Science (FS) department, the workshop provided a hands-on experience in preparing MP-ASI using tempe. The mothers were not only taught how to make nutritious meals but also educated on the importance of food safety to ensure that the food they prepare is safe for their children.
Collaborative Effort for a Greater Good
This CSR initiative was a collaborative effort involving both faculty and students. Our dedicated team included students from the FS22 and FT22 cohorts: Azareya Teoforus, Marcheline, Sekar, Abhirama, Dechen, and David. Their involvement was crucial in ensuring the success of the program, from planning to execution.
The mothers who participated in these activities expressed their enthusiasm and appreciation for the initiative. They particularly valued the hands-on workshop, which allowed them to practice new cooking techniques and directly apply what they learned about tempe’s nutritional benefits.
A Commitment to Community and Education
The success of this CSR initiative highlights the commitment of our Food Science and Food Technology programs to community service and education. By empowering mothers with knowledge and practical skills, we are not only contributing to the well-being of their families but also fostering a deeper understanding of the importance of nutrition in early childhood. This initiative is just one example of how our programs are making a difference in society, aligning academic learning with real-world impact.
If you are passionate about food science, food technology, and making a positive impact on society, consider joining our programs. Together, we can continue to empower communities and promote healthier futures.
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