Tempe Fermentation: Products, Technologies, and Improvement of Bioactive Contents

摘要

Tempe is an Indonesian traditional food that is produced based on soybean through fermentation process, and a fungus Rhizopus oligosporus is considered as the main species for tempe formation. During fermentation process, the fungus grows throughout dehulled and cooked soybean and transformed the bean into a compact cake and become a better nutritious food and rich in active substances. Tempe is a cheap and nutritious food, therefore, tempe is consumed by all levels of socio-economic people, and consequently, the tempe consumption has been increasing annually. The increased consumption leads to the growth of tempe industries in the term of number of tempe industries and the quantity of product. Several types of tempe can be made using different raw materials. Beside soybean, the other raw materials are several beans such as winged bean, mung bean and velvet bean, and even other raw materials such as pressed coconut waste and pressed soybean waste.