Unloading MSG Facts That Are Often Misunderstanded By The Indonesian People

JAKARTA - MSG (Monosodium Glutamat) is often a conversation filled with various perceptions and understandings that are not necessarily correct. Many views have developed in society, ranging from excessive worries to decisions to completely avoid. In fact, scientific facts show different stories.

Through the MSG #YangBenar campaign, PT Sasa Inti invites the public to see MSG (Monosodium Glutamat) from the right perspective. Sasa MSG is produced through the natural fermentation process of sugar cane droplets, similar to how tempeh, soy sauce, and yogurt are made. This process makes Sasa MSG safe to consume, can even help reduce the use of salt without sacrificing taste, make cooking run out without remainder.

As part of this campaign, Sasa launched various public educational initiatives, ranging from microsite MSGyangbenar.sasa.co.id, informative content on social media, collaboration with nutritionists, to cooking demonstrations with chefs and interactive sessions with the community. The entire series of activities is designed to straighten out the MSG #YangBenar as well as provide guidance on its use according to the recommendations of experts.

The beauty is important, but what is even more important is the feeling of calm when serving food for the family. Through the MSG #YangBenar campaign, we want the public to know that MSG (Monosodium Glutamat) is safe to use because it is made from natural ingredients, and can actually help you eat healthier if used wisely," said Albert Dinata, Head of Marketing of PT Sasa Inti, Wednesday, September 24.

Sasa MSG (Monosodium Glutamat) is made from sugar cane droplets through a natural fermentation process, similar to making tempeh, soy sauce, or yogurt. From this process, a safe and hygienic pure crystal is produced.

Fermentation produces glutamate, which is a natural element in food that has many important functions: helps form immune cells, supports brain function, stimulates saliva production, and regulates appetite and fullness of taste.

In other words, MSG (Monosodium Glutamat) not only brings a flavor of savory, but also plays a wider role for the body. Glutamat in MSG is exactly the same as the natural glutamate contained in tomatoes, mushrooms, cheese, and even breast milk, substances that have been recognized by the human body since birth. Therefore, MSG (Monosodium Glutamat) is safe to use as long as the dose is right.

Apart from being natural, MSG (Monosodium Glutamat) is also superior to kitchen salt. The sodium content is only one-third of the salt, so it is a smart solution to reduce salt intake without sacrificing the deliciousness of the dish. Research shows that replacing some salt with MSG (Monosodium Glutamate) can reduce salt consumption by up to 30 40%. This simple step has the potential to help maintain heart health, kidney, and blood pressure from an early age.1

In fact, the glutamate in MSG is the same as those in vegetables, fruit, and meat. So there is no reason to worry, as long as it is sufficient. For those who want to be healthier, the use of MSG can also reduce the portion of salt to give a delicious taste to our food, "explained Dr. Rita Ramayulis, DCN, M.Kes, Nutrisionis.

In Indonesia, BPOM RI has set MSG as the permitted Food Additional Material (BTP), in accordance with the Regulation of the Head of BPOM No. 11 of 2019, as long as it is used within the recommended limits. Furthermore, MSG security is also supported by the Decree of the Minister of Health of the Republic of Indonesia No: 235/Menkes/PER/DL/79, Decree of the Minister of Religion of the Republic of Indonesia No: B VI/02/2444/1976, as well as the Halal Certificate of MUI No: 07870398 of 2010.

Meanwhile, internationally, MSG has also been recognized for security by the UN agency, namely through the WHO/FAO Expert Committee on Food Additives (JECFA), as well as the granting of GRAS (Generally Recognized As Safe) status in 1958 by the US FDA ( United States Food and Drug Administration).

In the #YangBenar campaign, Sasa also presented credible resource persons such as Dr. Sonia Wibisono, Chef Martin Praja, Mom-fluencer Caca Tengker, nutritionist Dr. Rita Ramayulis DCN, M.Kes, and Food Technologist Harry Nazaruddin. They share an objective view as well as a real experience that MSG (Monosodium Glutamat) is not only safe, but also worthy of being part of the daily diet of Indonesian families.

MSG #The True dose

MSG at the right dose can be the key to facilitation while at the same time supporting a healthy diet. The ideal dose is one spoon or three to four grams for the four servings of family cuisine. Children over the age of two can also consume it, as long as it remains balanced with other nutrition.

Through the education of MSG #YangBenar, Sasa invites the public to see MSG (Monosodium Glutamat) more neutrally based on scientific facts: the natural fermentation of sugar cane which is safe and useful if used properly. This initiative is a manifestation of Sasa's commitment to accompanying the Indonesian family kitchen, because cooking is not only a matter of taste of joy, but also the belief that what is presented is safe, healthy, and brings happiness.