The growing interest in vegan diets—driven by health and environmental concerns—has led to the development of innovative alternatives to conventional protein sources. One promising development is mycoprotein, a high-protein, fungus-based meat substitute derived from filamentous fungi (mycelium), currently being developed by a research team at Universitas Gadjah Mada (UGM).
Led by Rachma Wikandari, S.T.P., M.Biotech., Ph.D., the UGM team collaborates with the University of Borås (Sweden) and the University of Lampung to cultivate mycoprotein using soybean boiling water waste from tempeh production as a growth medium. “Mycoprotein is nutrient-dense, resource-efficient, environmentally friendly, and affordable,” said Dr. Wikandari. She also highlighted its significantly lower environmental impact compared to conventional protein sources, such as beef or soy.
This innovation was presented at the Mycoprotein Seminar, titled “Exploring Mycoprotein: A Nutritious and Eco-Friendly Meat Alternative”, held on Tuesday (December 3, 2024) at the University Club Hotel UGM. The event opened with remarks from Dr. Rachma Wikandari, Prof. Mohammad J. Taherzadeh (Coordinator of the Mycoprotein Research Consortium), and Prof. drg. Diatri Nari Ratih.
Notable speakers included Dr. Susianto, M.K.M., President of the World Vegan Organization (WVO), who discussed vegan consumption trends and market opportunities for mycoprotein in Indonesia, and Yusmiyati, S.Gz., RD, M.PH., Head of the Nutrition Department at UGM Academic Hospital, elaborated on the nutritional benefits of mushrooms in supporting vegan diets.
Participants actively engaged in a Q&A session and had the chance to sample mycoprotein-based spaghetti, an innovative dish that is high in protein and low in fat. One participant shared their impression: “It tastes very high-protein. It could be developed into nuggets or plant-based meat. I see great potential in this.”
With continued research and development, mycoprotein is expected to support multiple Sustainable Development Goals (SDGs), including reducing hunger, promoting responsible consumption, and addressing climate change. This future-forward protein offers a nutritious and sustainable solution for feeding the growing global population.
Written by: Firstnandita K