Indonesian Immigration (1940sPresent)

Tempeh (Rhizopus Oligosporus)

Nathan Phillips
Along with the masses of immigrants that have come to America, Indonesians have also
brought culture and food to their new home. Pushed by economical struggles, and
famine and pulled by the power of freedom and education, Indonesians chose America
as their new settlement. Indonesian immigration spans throughout the 20th century
reaching its height in the 1980s. Most immigration waves from Indonesia are due to
violent revolutions against ethnic groups and the government. When Indonesians came
to America they brought cultural items like music, clothing and food including the
traditional dish tempeh.
Tempeh is a soy bean cake similar to tofu. The beans are binded together with a mold
called Rhizopus Oligosporus. It has a squishy, firm texture and has an earthy, nutty, like
aroma. It uses the process of fermentation. Fermentation is the breaking down of a
substance by activity of a microorganism. The process starts with Rhizopus Oligosporus
being maintained in its ideal thriving environment (Temp, Ph). As it remains in this
state its enzyme productivity will be at its maximum. The soybeans are broken down
when the Ph level is reduced by bacteria growth. This reduction in Ph allows the
enzymes to break down fats in the soy beans. As this process occurs the spores can wrap
around the beans making a solid cake like structure. Tempehs health benefits include
rich in protein, gastrointestinal benefits, healthy fats, and vitamin B. While the soy
beans provide protein and vitamins the mold makes minerals more accessible and
supports digestion.

Culture of Cultures 2015