Abstract
Tempe is a soybean fermented solid food product originally and traditionally made in Indonesian household and cottage industries for a long time ago. Literature about Tempe has been tracked down to Serat Centhini, an old Javanese literature circa 1814. Since then, many researchers in Indonesia and worldwide, including researchers in Japan, Europe, and the USA, have studied Tempe and written their publications. The fermentation process of soybean to make Tempe has been proved to increase significantly the content of riboflavin, niacin, and vitamin B12.
Tempe is consumed as daily menu and regarded as meat substitute. Because of its bland flavor, Tempe which is originally made for soup, in Indonesian cooking, is now used in many western recipes such as Tempe burger, Tempe yoghurt, and Tempe ice cream. The cottage industry of Tempe has also been modernized and involves use of more hygienic processes and equipment. Furthermore, Tempe industries have been established worldwide such as in Japan, the Netherlands, Spain, Italy, North America, and Australia. Tempe was traditionally wrapped in banana leaves is now presented to consumers packed in cans, glass bottles, and plastic film.
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Purwadaria, H.K., Fardiaz, D., Kardono, L.B.S., McElhatton, A. (2016). Tempe from Traditional to Modern Practices. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_13
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