Textural characteristics of Indonesian foods

The traditional ingredients of Indonesia are influenced by many countries. This is due to Indonesian geographical and historical connections with some countries such as the Malay Peninsula, India, Middle East, China, and Europe. Food texture is a primary attribute of Indonesian foods since it greatly contributes to the taste and overall characteristics of foods. Indonesian diets are high in fiber and carbohydrates with a dietary pattern of low protein and high carb intake. The traditional diet pattern has been shifted significantly toward more consumption of fat and sugar content foods due to the demand of convenience foods, urbanization, the increase in household incomes, and changing lifestyle. Tempeh, tahu (tofu), and kecap (soy sauce) are the common soy-based protein sources consumed, and they play significant roles in Indonesian diets. The development of jamu as functional foods has been vigorously promoted by the Indonesian government.