KOMPAS.com – Members of the Indonesian Monosodium Glutamate and Glutamic Acid Factory Association (P2MI), namely Ajinomoto Indonesia, PT Ajinex International, PT Sasa Inti, and PT Daesang Ingredients Indonesia, held educational activities on the use of Monosodium Glutamate (MSG) at the Sasa Kreasi Studio, Jakarta, Wednesday (11 /12/2024).
Head of P2MI Communications, Satria Gentur Pinandita, explained that the main aim of this activity was to overcome the misperceptions that are often attached to MSG.
By collaborating with the Archipelago Fermentation Movement and presenting experts, the event became a forum to discuss in more depth the benefits and scientific facts related to MSG.
“MSG is a fermented product of sugar cane molasses using microorganisms which then goes through an isolation and purification process to produce MSG with a purity of more than 99 percent. “We hope that the public will get the correct information so they can make decisions based on facts,” he said in a release received by Kompas.com, Thursday (12/12/2024).
Also read: Get to know MSG, a cooking spice that is often used in Indonesia
Minister of Health Regulation (Permenkes) Number 33 of 2012 explains that MSG is a food additive (BTP) that is safe if used according to the recommended dosage.
In this event, PT Sasa Inti also presented culinary chemistry experts Irvan Kartawiria and Harry Nazarudin.
They led taste experiment sessions that asked participants to understand the scientific meaning of “delicious”. Apart from that, Dr Dase Hunaefi from the Bogor Agricultural Institute (IPB) provided education about sensory and taste from a scientific perspective.
“This education helps the public and culinary industry players to examine myths and misperceptions about MSG,” said Harry.
Also read: Does MSG Affect Brain Health? This is the explanation…
In the educational session, Irvan and Harry explained that glutamate, the main component of MSG, is a natural substance that is also found in various food ingredients, such as soy sauce, shrimp paste, tomatoes, seaweed, and even breast milk (ASI).
“MSG has 30 percent lower sodium content than salt, so its use can help reduce salt and sugar consumption in cooking, without sacrificing taste,” added Irvan.
CEO of PT Sasa Inti, Shiv Shagal, in his speech said that he hoped that the event would not only provide new information, but also be the first step to building a better understanding of MSG.
“Let’s together make ‘delicious’ an experience and knowledge that can be shared,” he said.
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