See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/354353867

Tempe: A traditional fermented food of Indonesia and its health benefits

Article in International Journal of Gastronomy and Food Science · December 2021

DOI: 10.1016/j.ijgfs.2021.100413

CITATIONS READS

59 3,118

2 authors:

Andreas Romulo Reggie Surya

Binus University Binus University
31 PUBLICATIONS 227 CITATIONS 36 PUBLICATIONS 397 CITATIONS

SEE PROFILE SEE PROFILE

All content following this page was uploaded by Reggie Surya on 11 June 2022.

The user has requested enhancement of the downloaded file.

 International Journal of Gastronomy and Food Science 26 (2021) 100413

Contents lists available at ScienceDirect

International Journal of Gastronomy and Food Science

journal homepage: www.elsevier.com/locate/ijgfs

Tempe: A traditional fermented food of Indonesia and its health benefits

Andreas Romulo *, Reggie Surya
Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia

A R T I C L E I N F O A B S T R A C T

Keywords: Tempe is a traditional fermented product that originated in Indonesia. The Indonesian has consumed tempe for a
Tempe long time as an affordable and cheap protein source. It plays an essential role in Javanese societies and is usually
Soybean served at cultural and religious ceremonies. Tempe is generally made from soybean that undergoes fermentation
Rhizopus spp.
by Rhizopus spp. The processing of tempe making involves several steps such as dehulling, soaking, boiling,
Indonesia
Javanese
inoculating with starter, and incubating at room temperature. Generally, soybean is the most common material
Tempe cuisines for making tempe. However, in certain region of Indonesia, other legumes and coconut waste have been utilized
as a substrate for tempe making. These variations influence the ways of cooking and create authentic tempe
recipes in the region. Tempe has been regarded as a superfood, containing not only nutritional contents but also
some bioactive compounds. This review reported the origin of tempe history and the processing of tempe from
historical, processing and nutritional perspectives, and how they influence the development of the various types
of tempe, derived culinary products, nutritional content and beneficial effects of tempe consumption.

1. Introduction
The popularity of ethnic food is gradually increasing over the last few
years. The massive development of global trade, no barrier movement of
different ethnicities across the globe, and tourism have become the
significant factors influencing the acceptance and awareness of ethnic
food (Ting et al., 2017). When people consume ethnic food, it provides
them not only to fulfill their basic needs but also to enjoy the food as a
culture and identity of the nation. Ethnic food shows the cultural habit of
the food on how the people prepare the ingredients, way of cooking, and
the eating behavior pattern (Wijaya, 2019). Fermented ethnic food is an
excellent example to show the tradition and culture of people. Histori­
cally, the fermentation technique has been applied by humans since the
pre-historical era to prolong the shelf life of food. This knowledge has
been passed on throughout history and generations. It reflects the social,
technical, and economic situation of the region in which specific fer­
mented food products are derived (LeGrand et al., 2020). In East Asia or
Southeast Asia, fermented food products have been recognized as a
significant food source that has affected dietary life in many ways,
especially fermented soy-based products.
Soya bean or soybean (Glycine max (L). Merr.) is a legume native to
Eastern Asia belonging to the Fabaceae family. It is widely consumed in
East Asia and Southeast Asia countries as fermented and non-fermented
products (Rizzo and Baroni, 2018). The people in this region believe that
the daily intake of fermented soy food in the diet contributes to the
prevention of chronic diseases and improved well-being. Although the
Asian population is the major soybean consumer historically, the trend
of soybean consumption in Western countries is increasing, in line with
the widespread vegetarian diet and the perception of a beneficial effect
of soybean intakes in the daily diet (Huang et al., 2016). Fermented
soy-based foods have been associated with an excellent source of
nutrition and health benefit qualities due to the high protein content and
rich in phytonutrients such as isoflavones (Mukherjee et al., 2016).
The oldest form of processing and preservation method, called
fermentation, has been used to improve the bioavailability of the nu­
trients and reduce the anti-nutrients in soybean products (Bavia et al.,
2012). Generally, the microorganism such as bacteria and molds, facil­
itate the fermentation process in soybean product. There is a tradition of
consuming the mold-fermented soybean product called tempe (Fig. 1) in
Indonesia. It serves as a staple food protein source for Indonesian, which
is inexpensive, affordable, and nutritious (Ahnan-Winarno et al., 2021).
It is also known for its attractive flavor, texture, and superior di­
gestibility (Puteri et al., 2018). Tempe is the result of solid-state
fermentation of soybean with the help of a mold starter called
Rhizopus spp. The manufacturing of tempe goes through several steps of
processing, such as soaking, dehulling, washing, boiling, draining,
cooling, inoculating with starter, and incubating at room temperature
(30 ± 2 ◦ C) (Rahayu et al., 2015). During incubation, soybean

* Corresponding author.
E-mail address: andreas.romulo@binus.edu (A. Romulo).

https://doi.org/10.1016/j.ijgfs.2021.100413
Received 14 May 2021; Received in revised form 11 August 2021; Accepted 22 August 2021
Available online 24 August 2021
1878-450X/© 2021 Elsevier B.V. All rights reserved.
A. Romulo and R. Surya
fermentation occurs, indicated by the formation of compact cake, where
the beans were fully covered and bound together by the white mold
mycelia.
Most tempe producers in Indonesia are small-scale producers and use
the traditional way of tempe makings. It is estimated that there are
81,000 tempe producers producing 2.4 million tons of tempe annually
(Badan Standarisasi Nasional, 2012). The Indonesian people consume
tempe as a meat substitute due to the affordable price. In the beginning,
it is perceived as a low-class food compared to other protein foods (e.g.,
egg, fish, and meat). However, over the last four decades, the attitude
toward tempe has changed. It is widely consumed as an inexpensive,
nutritious food by people from different socio-economic classes, not only
in rural but also in urban areas (Fidyasari et al., 2021). The tradition and
knowledge of tempe are not limited to soybean tempe, but some tempe
products and their culinary from other material sources that are not as
popular as soybean tempe. In several regions of Indonesia, raw materials
such as tofu waste, coconut milk press cake, and velvet beans have been
used as the substrates for making tempe (Vital et al., 2018). This report
describes the origin of tempe from historical and scientific perspectives
that influence the development of the various types of tempe,
tempe-derived culinary products, nutrition content of tempe, and the
beneficial health effects of tempe consumption.
1.1. History of tempe
The history of tempe could not be separated from the introduction of
soybean to Indonesia. The earliest written literature of soybean in
Indonesia by Dutch botanist Rumphius in 1747 A.D. reported the use of
soybean in Java for food and fertilizer. At that time, soybeans may have
been introduced very well to the Javanese society by Chinese traders, as
the economic relationship with China has been developed since 1000 A.
D. There is also an opinion that tempe probably originated from China
and was brought by the Chinese migrant to Indonesia, as the Chinese
people were making a similar product, the soybean koji, for making the
soy sauce. Instead of using Aspergillus oryzae in koji making for soy
sauce, the Javanese modified the techniques by using Rhizopus spp. to
adapt to the local taste and climate. However, this opinion is disproved
by many scholars (Shurtleff and Aoyagi, 2020).
Fig. 1. Soybean tempe.
2
International Journal of Gastronomy and Food Science 26 (2021) 100413
Tempe, the only traditional soy-based food that does not originate in
China or Japan, is a fermented soy food from Java Island, specifically in
Central Java, Indonesia (Fig. 2). The word tempe itself is not derived
from the Chinese language (as the other names of soy products in
Indonesia are derived from Chinese language dialect, started with the
prefix tau or tao such as tauco, taoge, taohoe, taujiang). The word tempe is
expected to be derived from proto-Malay Javanese language tumpi,
which means white color food made from sago flour. Tempe firstly
appeared in the written record of classic Javanese literature in 1815,
namely Serat Centhini. The third and twelfth volumes of this writing
described the dish made from the continuous fermentation of tempe.
Another record of the earliest evidence outside Indonesia firstly
appeared in 1875. The term tempe appeared in the Javanese-Dutch
dictionary and is defined as the side dish made from soybean or press
cake (bungkil) fermentation and undergone baking or frying in flat
pressed cakes (Shurtleff and Aoyagi, 2020). However, the existence of
tempe could be existed at least several centuries ago, supported by the
widespread food pattern, geographical distribution, popularity, and
various types of tempe that have already become an integral part of the
Javanese cuisine.
Tempe is used for day-to-day cooking and consumed on several
festive occasions such as religious festivals, life events, and ceremonies.
Tempe is served at an important social gathering event such as kenduri or
selamatan in rural areas of Central Java and Yogyakarta province. It is a
thanksgiving ceremony for the cycle of life, where tempe is represented
as a sacred offering according to local faith (Shurtleff and Aoyagi, 2014).
1.2. Tempe processing
The process of tempe makings (Fig. 3) is basically a fermentation
process preceded by various other processes. The method of preparation
may vary from one producer to another, depends on the region. The
standard process of making tempe involves washing, soaking in water,
dehulling, boiling, inoculating with the tempe starter, packaging, and
incubating. This process caused the chemical and biochemical changes
in soybean. The soaking process allows the soybean to have full hy­
dration, lactic acid fermentation occurs, and the pH of the soaked water
is reduced to around 5.0. This condition inhibits the growth of spoilage
A. Romulo and R. Surya
Fig. 2. Mapping area of Central Java.
microorganisms and supports the growth of tempe starters. Besides, the
soaking process could support the growth of Klebsiella pneumoniae to
produce vitamin B12 (Kustyawati et al., 2020). Soaking also softens the
texture of soybean and makes it easy to remove the epidermis. Dehulled
soybean is essential to have perfect fermentation by tempe starters. The
boiling process is intended to kill the unwanted microorganism, destroy
the anti-nutrient constituents, and cause protein denaturation (Rahayu
et al., 2015). After boiled, drained, and cooled, the soybean is inoculated
with laru (tempe starters) containing Rhizopus spp. (R. oligosporus,
R. oryzae, R. chinensis, and R. arrhizus). During incubation, mold
fermentation causes the hydrolysis of lipid and protein, increases the
content of free fatty acids and amino acids, and decreases the carbo­
hydrate content. In addition, fermentation also develops the flavors,
antioxidant constituents and improves the bioavailability of minerals
and isoflavones (Kuligowski et al., 2017). Multiple processes in tempe
manufacture significantly decrease the phytic acid and trypsin inhibitor
(Abu-Salem et al., 2014). The inoculated soybean is packed into perfo­
rated plastic or banana leaf and then incubated at 30 ± 2 ◦ C for 48 h. Due
to limited airflow in the packaging, the Rhizopus spp. sporangiospores
will disperse and grow into a dense white mycelium that binds the
soybean together to form a compact cake (Ahnan-Winarno et al., 2021).
Soybean tempeh is the most widely produced and consumed in
Indonesia. However, numerous pieces of literature have recorded the
use of non-soybean materials as substrates in tempe makings. Based on
the availability of local raw materials, there are many other types of
tempe in Indonesia (Fig. 4). Their names are derived from the raw ma­
terials used in the tempe fermentation (Nuraida and Rahayu, 2021). Five
of the most significant of these are now described.
1.3. Tempe mlanding
Tempe mlanding (Fig. 4A) is another traditional tempe from Gunung
Kidul region, Yogyakarta, which used lamtoro or petai cina (Leucaena
3
International Journal of Gastronomy and Food Science 26 (2021) 100413
leucocephala (Lam.) de Wit) seed as the material for tempe fermentation.
Lamtoro gung seed contains high enough protein that allows the tempe
starter Rhizopus spp. to do the fermentation (Nursiwi et al., 2019). The
process of making tempe mlanding starts with the hydration or acidifi­
cation process by soaking the lamtoro seeds overnight so that the seeds
undergo a hydration process. The water content of the seeds will in­
crease and make them more easily penetrated by the mycelia of the
tempe starter during the fermentation process. In addition, the immer­
sion process gives the opportunity for the growth of lactic acid bacteria
so that a decrease in pH can inhibit the growth of spoilage-causing
bacteria. Furthermore, the process of heating or boiling the seeds after
soaking is intended to kill contaminant bacteria, activate trypsin in­
hibitors, and release the compounds needed for fungal growth. After
boiling, the seeds are drained and cooled until they reach temperature
around 30 ◦ C. Then, tempe starter is added to the cooled lamtoro seeds,
wrapped using bay cedar or banana leaves, and incubated at room
temperature (30 ± 2 ◦ C) for 3 days. The final product produced has a
compact and solid texture, with all parts covered by Rhizopus mycelia
(Nursiwi et al., 2019). Tempe mlanding has a less savory taste and softer
texture compared to soybean tempe.
1.4. Tempe benguk
Tempe benguk (Fig. 4B) has been described as one of the tempe
products that does not use soybean as the raw material. Originated from
Wates, Kulon Progo region, Yogyakarta, tempe benguk is made from koro
benguk (velvet bean) (Mucuna pruriens (L.) DC.) seed. This plant is widely
cultivated in Central Java and East Java and grown intercropped in the
area with low soil fertility. Velvet bean has a high carbohydrate and
protein content comparable to the soybean, thus making them suitable
as the substrate for the fermentation (Susanti et al., 2014). Tempe benguk
gains the popularity among the Yogyakarta people, starting from 1965
when Indonesia suffered from the economic crisis and the scarcity of the
A. Romulo and R. Surya International Journal of Gastronomy and Food Science 26 (2021) 100413

Fig. 3. The processing of tempe making; A. Washing and soaking; B. Boiling; C. Dehulling. D. Inoculating with Rhizopus spp.; E. Incubating at 30 ± 2 ◦ C; F. Final
product – soybean tempe.

Fig. 4. Non-soybean tempe; A. Tempe mlanding; B. Tempe benguk; C. Tempe gembus; D. Tempe bungkil kacang; E. Tempe bongkrek.

4
A. Romulo and R. Surya
soybean in the market. The processing of tempe benguk making involves
several steps. First, the velvet bean is soaked in water for two days to
discard the anti-nutrients compound such as hydrogen cyanide (HCN)
and phytic acid from the bean. Then, the bean is dehulled, washed,
drained, and steamed for 30 min. After steaming, the bean is cooled,
inoculated with tempe starters, and wrapped in banana or teak leaves.
The wrapped bean is then stored in a room with good ventilation for two
days.
Tempe benguk has a slightly bitter taste, harder and crispier texture
than soybean tempe. Currently, tempe benguk is mainly found in the
Kulon Progo Regency and is rarely sold outside the area. The reduced
popularity of this tempe is caused by the scarcity of the raw material and
the decrease of the tempe benguk producers.
1.5. Tempe gembus (okara tempe)
Tempe gembus (Fig. 4C) is prepared from the okara or fresh
byproduct from tofu processing. This fermented product is relatively
unknown before the end of the Second World War and started to become
the staple food by Javanese inhabitants around 1943. It is known as
tempe gembus in Central Java and Yogyakarta and as tempe menjes in
Malang, East Java. During that era, the availability of foodstuffs in
various villages in Java is very scarce, so that people are looking for
alternative ingredients to fulfill their hunger. On the other hand, the
okara from tofu processing is available abundantly, where people only
used it for animal feed and fertilizer. This white-yellowish residue is
obtained from the soybean milling after extracting an aqueous fraction
of tofu production. At first, the Javanese people utilize the waste for a
snack by steaming after mixing coconut and sugar. In a further devel­
opment, they added the inoculum of tempe starter to the okara and let it
undergo fermentation like soybean tempe to be consumed as a side dish
(Sunarti et al., 2021).
Traditionally, making tempe gembus begins with putting tofu pulp in
a gunnysack. Then, on top of the sack, a heavy stone is placed to remove
the remaining water from the waste and steamed for several hours. After
being cooled, the R. oligosporus starter culture was added to the tofu
waste, wrapped in a banana leaf, and left in a dark room for 2 day at
room temperature (30 ± 2 ◦ C). The final product is a solid, soft cake,
covered with grayish-white mycelia on the entire surface and a unique
aroma (Gandjar et al., 2019).
1.6. Tempe bungkil kacang
Tempe bungkil kacang or tempe bungkil (also known as groundnut
meal tempe, Fig. 4D) is another type of tempe originating from Malang,
East Java. It is made from the byproduct or pulp of groundnut (Arachis
hypogaea L.) from its oil extraction. There is no historical documentation
regarding when and why this product was developed. Malang people
considered tempe bungkil kacang as a delicacy, rich in flavor, tastier than
the conventional tempe soybean, and widely consumed as a side dish.
The process of making this product involved several steps, including the
preparation of yeast dissolved in water and ripening (fermentation) in
an open state. This product has two unique features, both based on raw
materials and production processes, which are not found in tempe soy­
beans. First, the starter used for making tempe bungkil kacang is similar
to the starter for making tapai (fermented cassava product). Second, the
fermentation process is carried out in open and direct contact with free
air, not wrapped in banana leaves or plastic (Gullit, 2018).
There are several stages of making tempe bungkil kacang. The
defatted groundnut meal was reduced into smaller fragments, soaked
into water for 6 h at room temperature (30 ± 2 ◦ C), and then drained.
The groundnut meal was steamed for 30 min and air-dried to allow
cooling to room temperature (30 ± 2 ◦ C). The culture starter was added
to the dried groundnut meal. The inoculated groundnut meal was kept at
room temperature (30 ± 2 ◦ C) for 48 h. The final product of a fermented
groundnut meal has a rough surface with a soft texture, not as compact
5
International Journal of Gastronomy and Food Science 26 (2021) 100413
as soybean tempe when it is cut. The color of tempe is light gray-
brownish with the hyphae of the mold does not cover the entire sur­
face of the tempe.
The starter used and the inoculation technique influence the
appearance and compactness of tempe bungkil. The starter consists of a
mixture of microorganisms such as bacteria, yeasts, and molds from the
order Mucorales (Rhizopus spp., Mucor spp., Amylomyces spp.) (Wikan­
dari et al., 2012). The presence of yeast in higher concentrations on the
tempe bungkil starters has an antagonist effect on mold growth. There­
fore, it must be sure that the inoculation process of the starter culture to
the groundnut meal must support the growth of the mold. Unlike the
inoculation of soybean tempe where the culture starter is in powder
form, the starter used in groundnut meal fermentation must be first
dissolved into the water and then mixed it properly. This practice in­
creases the water activity in the microorganism and substrate. The high
water activity in the solid media fermentation like groundnut meal is
crucial to the success of the fermentation process. It supports the growth
of the mold, especially the Rhizopus spp. Combined with the open state
condition, the aerobic condition during fermentation ensures the growth
of the mold and withstands the growth of the yeast (Gullit, 2018).
1.7. Tempe bongkrek
Tempe bongkrek (also known as tempe bungkil kelapa, Fig. 4E) is the
Indonesian indigenous fermented food originating from Purwokerto,
Banyumas Regency in Central Java. It is generally made using either
coconut milk residue (byproduct after extraction of coconut meat using
water as the extractant) or coconut press cake (waste obtained after
coconut oil extraction). Tempe bongkrek could be produced by using a
single substrate from coconut residue or by mixture with soybean. The
processing of tempe bongkrek was started by soaking the coconut press
cake or coconut milk residue in water for several hours to reduce the pH.
Then, the residue is pressed and dried under the sunlight. Afterward, it is
steamed for 1 h, cooled, and inoculated with Rhizopus spp. The inocu­
lated cakes are packaged in small portions into the banana leaves or
plastic sheets and fermented for 48 h at ambient temperature. The final
product of tempe bongkrek looks similar to standard tempe as the white
mycelia of the mold grows on the surface and throughout the cake with
one- or 2-cm thickness. Most tempe bongkrek is produced homemade
rather than on a commercial scale. If the production of tempe bongkrek is
appropriately made and undergoes complete fermentation, it tends to be
safe for consumption. Besides, the local communities in Java have
regarded tempe bongkrek as an inexpensive source of nutrients (Anwar
et al., 2017). However, there are some health concerns related to the
consumption of tempe bongkrek.
Based on the substrates used, there are two terms of tempe bongkrek,
dage and semaji. Dage is tempe bongkrek using coconut press cake as its
substrate, while semaji is tempe bongkrek made from coconut milk res­
idue undergoing spontaneous fermentation by a mixture of microor­
ganisms. Semaji is considered a high-risk material for making tempe
bongkrek due to its high-fat content. Tempe bongkrek made from this
material has been associated with foodborne intoxication caused by
Gram-negative bacteria called Burkholderia cocovenenans (formerly
Pseudomonas cocovenenans). This bacterium contaminated the substrate
by producing bongkrekic acid (or bongkrek acid). This toxin is colorless,
odorless, tasteless, and cannot be differentiated from non-contaminated
food products. When growing together with tempe mold at warm tem­
peratures (22–30 ◦ C) and neutral pH, this bacterium proliferates and
releases the toxin, causing the fermentation of tempe incomplete.
B. gladioli could metabolize the unsaturated fatty acids content in co­
conut milk residue such as oleic, linoleic, and linolenic acid to produce
bongkrekic acid (Anwar et al., 2017). The intoxication caused by con­
sumption of contaminated tempe bongkrek could occur rapidly within
1–10 h. The symptoms of bongkrekic acid poisoning are hyperglycemia,
hypoglycemia, loss of consciousness, spasms, and in the worst case,
death. The occurrence of bongkrekic acid intoxication in Indonesia has
A. Romulo and R. Surya
been reported since 1895. Since then, poisonings have been relatively
frequent, with more than 9000 cases and more than 1000 deaths be­
tween 1951 and 2013. Even though the government of Indonesia has
long banned the production and consumption of tempe bongkrek since
1988, the small population of Javanese people still make and consume
this product (Liu, 2019).
Several processing methods could be applied to the substrate to
minimize or suppress the possibility of bongkrekic acid formation. The
addition of 1.5–3.0% NaCl could inhibit the accumulation of bongkrekic
acid in tempe bongkrek (Riyanto, 2019). NaCl has also been reported to
neutralize the inhibitory effect of B. cocovenenans on the growth of R.
oligosporus. Traditionally, to prevent bongkrekic acid poisoning, oxalis
leaves are added to the raw materials for reducing the pH until below
5.5. The low pH may contribute to the inhibition of B. cocovenenans
growth (Taylor and Hefle, 2017). Other processing methods such as
partial sun drying the coconut milk residue and the higher inoculum
concentration of R. oligosporus have been reported as the alternative
ways to prevent the development of bongkrekic acid (Anwar et al.,
2017). As the production and consumption of tempe bongkrek have
been prohibited, it should be noted that the information regarding the
tempe bongkrek and its processing is only intended for the knowledge
enrichment of the reader.
1.8. Traditional means of cooking tempe
Frying is one of the cooking techniques that use oil or fat. Chinese
immigrants were hypothesized to bring this new technique that was
initially unfamiliar to use in Indonesian cuisine. Frying quickly gained
popularity among Indonesian people over the centuries. Such a phe­
nomenon was notably supported by the abundance of oil-producing
plants in Indonesia, including coconut and palm. Nowadays, Indone­
sian people are fond of fried tempe due to its savory flavor and crunchy
texture. Fig. 5 showed the traditional tempe cuisines, which is described
more detail in following section.
1.9. Tempe mendoan
Tempe mendoan (Fig. 5A) is a type of fried tempe that originates from
Fig. 5. Traditional tempe cuisines; A. Tempe mendoan; B. Tempe kemul; C. Tempe bacem; D. Tempe mendol.
6
International Journal of Gastronomy and Food Science 26 (2021) 100413
Banyumas, Purwokerto regency, Central Java. The term mendoan is
derived from the word mendo in Banyumasan language (Javanese dia­
lect) which means half-cooked or mushy (Winarno et al., 2017). Tempe
mendoan is made by dipping thin-sliced tempe into rice flour batter
previously mixed with some spices such as salt, sugar, coriander powder,
garlic, shallot, and pepper. Then, the battered tempe is then quickly
deep-fried into hot oil at 170 ◦ C for 3− 4 min until the outer part turns
into golden brown with a crispy and crunchy texture, while the inner
side remains soft and juicy.
1.10. Tempe kemul
Tempe kemul (Fig. 5B) is another tempe cuisine from Wonosobo city
in East Java. Kemul in Javanese means blanket, so tempe kemul is basi­
cally made by dipping tempe in a thick batter (wheat flour, rice flour or
cassava flour) prior to deep frying until the tempe turns into golden
brown and the whole texture becomes crispy and crunchy. There are
slight differences between tempe kemul and tempe mendoan in terms of
ingredients and texture. Tempe kemul is crispier than tempe mendoan
due to the longer time of frying. Besides, tempe kemul is richer in flavor
due to the addition of chives and exhibits a more yellowish color from
turmeric present in the batter mix. The people of Wonosobo often serve
tempe kemul in social gathering activities, consuming it as snack or side
dishes. Tempe kemul can be easily found in many street vendors in
Wonosoobo (Winarno et al., 2017).
1.11. Tempe bacem
Tempe bacem (Fig. 5C) is one of the typical traditional cuisines of
Central Java, especially in Mataraman, the eastern part of the city of
Yogyakarta. It is known as one of the favorite dishes of the renowned
former ruler of Yogyakarta, Sri Sultan Hamengkubuwono IX (Lestari and
Utami, 2014). The word bacem (also known as jadah) means to marinate
food in spices and simmer it until the water is evaporated (Astawan,
2015). The history of tempe bacem cuisine cannot be separated from the
cultuurstelsel (planting enforcement) policy imposed by the Dutch Gov­
ernment in 1830. During that era, the government enforced Javanese
people to plant cash crops (agricultural crops destined for export
A. Romulo and R. Surya International Journal of Gastronomy and Food Science 26 (2021) 100413

purposes), notably sugar cane and indigo. As a result, abundant sugar
stock in the market rendered the price of sugar affordable. Many people
bought cane sugar and utilized it to create new dishes, thus making
sweet and savory taste become a characteristic of the traditional Java­
nese cuisines.
Tempe bacem has a dominant sweet and savory taste. The main in­
gredients of tempe bacem comprise soybean tempe, palm sugar, cane
sugar, coriander seed, garlic, shallot, onion, candlenut, salt, galangal,
bay leaves, coconut milk, and tamarind. The steps of making tempe
bacem consist of blending the spices until smooth, mixing them with
coconut milk and sugar, boiling the mixture to form caramel, adding
tempe, and simmering it until most liquid is evaporated. Afterward,
tempe bacem is usually deep fried in oil prior to consumption as a side
dish.
1.12. Tempe mendol
Tempe mendol (also known as mendolan, Fig. 5D) is another means of
cooking tempe that originates from Malang, East Java. It is a typical
regional street food considered a delicacy for the locals in Malang.
Tempe mendol has oval-shaped with a blackish color and is served as a
side dish or as a complement in other dishes. Unlike other tempe cui­
sines, tempe mendol is not made from fresh tempe, but the over-
fermented tempe (tempe busuk) with a pungent odor and blackish
beans (Fitriah et al., 2019). This recipe was first invented to prevent food
waste through processing perished tempe into a comestible dish. The
process of cooking tempe mendol begins with the preparation of in­
gredients such as aromatic ginger (kencur), shallot, garlic, coriander
seed, kaffir lime leaves, salt, and sugar. In a traditional way, all in­
gredients are crushed and mixed until smooth using ulekan (stone
grinder). Afterward, all the ingredients are mixed with over-fermented
tempe until a mushy dough is formed. The dough is then shaped and
clenched by hand to make firm oval-shaped pieces. Depending on the
taste preference, the dough pieces can be kept at room temperature (30
± 2 ◦ C) for 6 h to allow fermentation and produce a more acidic taste.
The cooking process consists in frying the dough pieces in oil at 170 ◦ C
until their color turns golden brown (Shurtleff and Aoyagi, 2014).
1.13. Nutritional content
The fermentation process in tempeh making is widely believed to
improve the nutritional profile of the tempeh through enhancing the
nutrients such as vitamins and minerals, improving the bioavailability of
proteins, and decreasing anti-nutritional content. This process also
develops the desirable texture, flavor, and aroma, as well as the nutri­
tional properties of the final product. The nutritional content of tempe is
varying, depending on the substrate used. Table 1 showed the nutri­
tional composition of various tempe in Indonesia (Ministry of Health
Indonesia, 2017). Commercial fresh soybean tempe in 100 g portion
contained 20.8 g of protein, 13.5 g of carbohydrate, 8.8 g of fat, and a
considerable amount of potassium (234 mg). For tempe bungkil, the
amount of protein is comparable to soybean tempe, where it contained
36.27 g of protein (Sadewa and Murtini, 2020). In contrast, the protein
content of tempe made from waste such as tempe gembus and tempe
bongkrek is relatively low (1.3 g and 4.4 g per 100 g, respectively).
Non-soybean tempeh has a lower fat content, higher levels of carbohy­
drates and dietary fiber compared to soybean tempe. For vitamin con­
tent, 100 g of soybean tempeh contained vitamin B1 (0.19 mg), vitamin
B2 (0.59 mg), and vitamin B3 (5.9 mg), which is higher than
non-soybean tempe. Vitamin B12 levels were not observed in soybean
and non-soybean tempe due to the data not provided by researchers. It is
known that the occurrence of vitamin B12 in soybean tempe is mostly
due to the unhygienic processing condition and contamination by
Klebsiella pneumoniae and Citrobacter freundii (Kustyawati et al., 2020).
1.14. Health benefits of tempe consumption
Tempe has been reported to possess potential beneficial properties to
human health (Polanowska et al., 2020). The functionality of tempe is
notably due to the presence of bioactive compounds known as iso­
flavones. These phytochemicals mainly found in soybeans can act as
antioxidants that protect human cells from oxidative stress linked to
aging and many chronic diseases including cardiovascular diseases,
atherosclerosis, hypercholesterolemia, diabetes, neurodegenerative
diseases, and even cancer (Liguori et al., 2018). In soybeans, isoflavones
are mostly present in conjugated forms with sugar and other molecules.
During fermentation of tempe, enzyme beta-glucosidase secreted by
molds breaks down the bond forming conjugated isoflavones, resulting
in the liberation of free isoflavones that are stronger antioxidants and
more easily absorbed in higher amount in human intestine compared to
conjugated isoflavones (Barnes et al., 2011). Previous research has re­
ported in vitro antioxidant activity of tempeh extract (Surya and Romulo,
2020).
Several in vivo studies have attempted to establish potential health-
related benefits related to tempe consumption. Tempe supplementa­
tion in rats modulated the composition of gut microbiota toward a
healthier gut and improved their immune system (Soka et al., 2015).
With regard to its antioxidant activities, tempe has been reported to

Table 1
Nutritional content of different types of Indonesia tempe per 100 g.
Nutrient Content Unit Soybean Tempe Tempe Mlanding Tempe Tempe Bungkil* Tempe Gembus Tempe Bongkrek
Benguk

Moisture g 55.3 66.8 64 32.15 81.9 72.5

Ash g 1.6 0.7 1.3 – 0.8 146.3
Fat g 8.8 0.5 1.3 – 5.7 3.5
Protein g 20.8 10.7 10.2 36.27 1.3 4.4
Carbohydrate g 13.5 21.3 23.2 – 10.3 18.3
Dietary Fiber g 1.4 7.1 – 6.73 4.2 –
Calcium (Ca) mg 13 203 42 – 204 27
Phospor (P) mg 15 108 15 – 80 100
Zinc (Zn) mg 1.7 – – – 1.5 –
Iron (Fe) mg 4.0 0.6 2.6 – – 2.6
Sodium (Na) mg 9 – – – – –
Potassium (K) mg 234 – – – – –
Magnesium (Mg) mg – – – – – –
Thiamin (Vitamin B1) mg 0.19 0.17 0.09 – 0.09 0.08
Riboflavin (Vitamin B2) mg 0.59 – – – 0.1 –
Niacin (Vitamin B3) mg 4.9 – – – 0.9 –
Vitamin B12 μg – – – – – –
Vitamin C mg – 2 – – – –

Source: Ministry of Health Indonesia (2017); *: Sadewa and Murtini (2020).

7
A. Romulo and R. Surya
reduce blood pressure in hypertensive rats (Xiao, 2011), improve blood
lipid profile in rats fed with high lipid diets (Mohd Yusof et al., 2013),
protect against alcohol-induced liver damage in mice (Ari-Agung et al.,
2013), prevent atherosclerosis in rats when combined with carrot (Chan
et al., 2018), and augment cognitive functions in senescence-accelerated
rats (Sanjukta and Rai, 2016). During fermentation of tempe, some
bioactive peptides are synthesized. These bioactive peptides may pro­
vide health properties such as anti-hypertensive, antimicrobial, antiox­
idant, anti-diabetic, and anticancer depending on their specific amino
acid sequences (Puteri et al., 2018). Furthermore, Bintari and Nugraheni
(2017) highlighted the potential of tempe as a chemotherapeutic agent
in the case of breast cancer.
2. Conclusion
The consumption of fermented food has been recorded throughout
human history for a long time ago. Fermented ethnic food based on
soybean, such as tempe, has been recognized as a significant food that
affects the diet pattern of Indonesian people. This mold-fermented
soybean has become the staple food for centuries due to its affordable
price, good nutritional quality, and beneficial health effects. Tempe has
also become an integral part of the culture as it is served as a cuisine on
several festive occasions such as religious festivals, life events, and
ceremonies. Based on the availability of raw materials, there are many
types of tempe and ways of cooking tempe. The consumption of tempe
has been proven scientifically to provide many health benefits.
3. Implications for gastronomy
This review provides insights into the traditional fermented ethnic
food widely consumed by Indonesian people, namely tempe. Usually
made from mold-fermented soybean, it acts as an inexpensive protein
source and provides beneficial effects on human health. As it already
becomes an integral part of the quotidian diet, tempe-based cuisines
could be found across Indonesia, especially on Java Island. Adopting the
availability of ingredients influences the way people cook tempe in
particular areas and give distinctive characteristics. This review could be
important to the public interest for the development of new non-soybean
fermented tempe cuisines. In addition, it could also attract researchers to
investigate the relationship between consumption of tempe cuisines and
health benefit relationship, especially to non-soybean tempe.
Author(s) contribution
Andreas Romulo (AR) devised the concept of the manuscript and
initiate the concept of writing. Reggie Surya (RS) worked out on the
health benefits of tempe and photo collection. AR and RS, together,
worked out on the drafting of manuscript and incorporating revisions.
The author(s) read and approved the final manuscript.
Declaration of competing interests
The authors declare that they have no competing interests.
Funding
Research and Technology Transfer Office, Bina Nusantara University
026/VR.RTT/IV/2020.
Declaration of competing interest
The authors declare that they have no conflict of interest.
Acknowledgements
The authors would like to thank Binus University for giving the
8
International Journal of Gastronomy and Food Science 26 (2021) 100413
research grant "Binus International Research" (PIB-72) that allowed the
authors to explore and develop tempe as functional food.
References
Abu-Salem, F.M., Mohamed, R.K., Gibriel, A.Y., Rasmy, N.M.H., 2014. Levels of some
antinutritional factors in tempeh produced from some legumes and jojobas seeds.
Int. J. Nutr. Food Eng. 8, 296–301. https://doi.org/10.5281/zenodo.1093040.
Ahnan-Winarno, A.D., Cordeiro, L., Winarno, F.G., Gibbons, J., Xiao, H., 2021. Tempeh:
a semicentennial review on its health benefits, fermentation, safety, processing,
sustainability, and affordability. Compr. Rev. Food Sci. Food Saf. 20, 1717–1767.
https://doi.org/10.1111/1541-4337.12710.
Anwar, M., Kasper, A., Steck, A.R., Schier, J.G., 2017. Bongkrekic acid-a review of a
lesser-known mitochondrial toxin. J. Med. Toxicol. 13, 173–179. https://doi.org/
10.1007/s13181-016-0577-1.
Ari-Agung, I.G.A., Suryadhi, N.T., Mantik, N.A., Suter, I.K., Partama, I.B.G., 2013.
Combination of tempeh and carrot prevent atherosclerosis Wistar rat: indicated by
increase of HDL and total antioxidant, decrease LDL, F2-isoprostan, and IL-6.
Indones. J. Biomed. Sci. 7, 30–36.
Astawan, M., 2015. Combination of vacuum packaging and cold storage to prolong the
shelf life of tempe bacem. J. Pangan 24, 125–134. https://doi.org/10.33964/jp.
v24i2.27.
Badan Standarisasi Nasional, 2012. Tempe: Persembahan Indonesia Untuk Dunia. Badan
Standardisasi Nasional, Jakarta, pp. 1–24. Jakarta.
Barnes, S., Prasain, J., D’Alessandro, T., Arabshahi, A., Botting, N., Lila, M.A.,
Jackson, G., Janle, E., Weaver, C.M., 2011. The metabolism and analysis of
isoflavones and other dietary polyphenols in foods and biological systems. Food
Funct. 2, 235–244. https://doi.org/10.1039/c1fo10025d.
Bavia, A.C.F., Silva, C.E. da, Ferreira, M.P., Leite, R.S., Mandarino, J.M.G., Carrão-
Panizzi, M.C., 2012. Chemical composition of tempeh from soybean cultivars
specially developed for human consumption. Food Sci. Technol. 32, 613–620.
https://doi.org/10.1590/S0101-20612012005000085.
Bintari, S.H., Nugraheni, K., 2017. The potential of tempeh as a chemopreventive and
chemotherapeutic agent targeting breast cancer cells. Pakistan J. Nutr. 16, 743–749.
https://doi.org/10.3923/pjn.2017.743.749.
Chan, Y.-C., Lee, I.-T., Wang, M.-F., Yeh, W.-C., Liang, B.-C., 2018. Tempeh attenuates
cognitive deficit, antioxidant imbalance, and amyloid β of senescence-accelerated
mice by modulating Nrf2 expression via MAPK pathway. J. Funct. Foods 50,
112–119. https://doi.org/10.1016/j.jff.2018.09.023.
Fidyasari, A., Raharjo, S.J., Adhihapsari, W., 2021. Optimizing the role of tempe makers
in the development of kampung tempe potentials as the pioneer of food and climate
sovereignty. Engagement J Pengabdian Masyarakat 5, 84–92. https://doi.org/
10.29062/engagement.v5i1.250.
Fitriah, A.H., Kristianto, Y., Pudjirahaju, A., 2019. Kreativitas pengembangan formula
tempe generasi dua di kota Malang. Informasi Kesehatan Indonesia (JIKI) 2, 96–103.
https://doi.org/10.31290/jiki.v(3)i(2)y(2017) in Bahasa, 96-103.
Gandjar, I., Balai Penelitian Gizi Unit Diponegoro, D.R., Slamet, D.S., Balai Penelitian
Gizi Unit Semboja, D.R., 2019. Tempe gembus hasil fermentasi ampas tahu. J. Nutri.
Food Res. 2, 70–79. https://doi.org/10.22435/pgm.v0i0.2021 (in Bahasa).
Gullit, E.T., 2018. Tempe bungkil kacang tanah khas malang malang peanut presscake
tempe. J. Pangan 26. https://doi.org/10.33964/jp.v26i3.363 (in Bahasa).
Huang, H., Krishnan, H.B., Pham, Q., Yu, L.L., Wang, T.T.Y., 2016. Soy and gut
microbiota: interaction and implication for human health. J. Agric. Food Chem. 64,
8695–8709. https://doi.org/10.1021/acs.jafc.6b03725.
Kuligowski, M., Pawłowska, K., Jasińska-Kuligowska, I., Nowak, J., 2017. Isoflavone
composition, polyphenols content and antioxidative activity of soybean seeds during
tempeh fermentation. CyTA - J. Food 15, 27–33. https://doi.org/10.1080/
19476337.2016.1197316.
Kustyawati, M.E., Subeki, Murhadi, Rizal, S., Astuti, P., 2020. Vitamin B12 production in
soybean fermentation for tempeh. AIMS Agric 5, 262–271. https://doi.org/10.3934/
agrfood.2020.2.262.
LeGrand, K., Borarin, B., Young, G.M., 2020. Tradition and fermentation science of
Prohok, an ethnic fermented fish product of Cambodia. J Ethnic Foods 7, 12. https://
doi.org/10.1186/s42779-019-0027-1\.
Lestari, L.A., Utami, F.A., 2014. Kandungan Zat Gizi Makanan Khas Yogyakarta. UGM
Press, Yogyakarta.
Liguori, I., Russo, G., Curcio, F., Bulli, G., Aran, L., Della-Morte, D., Gargiulo, G.,
Testa, G., Cacciatore, F., Bonaduce, D., Abete, P., 2018. Oxidative stress, aging, and
diseases. Clin. Interv. Aging 13, 757–772. https://doi.org/10.2147/CIA.S158513.
Liu, D.Y., 2019. Handbook of Foodborne Diseases. CRC Press, Florida.
Ministry of Health Indonesia, 2017. Data of food composition Indonesia. in Bahasa. www
.panganku.org/id-ID/beranda. (Accessed 31 July 2021). accessed.
Mohd Yusof, H., Ali, N.M., Yeap, S.K., Ho, W.Y., Beh, B.K., Koh, S.P., Long, K., Abdul
Aziz, S., Alitheen, N.B., 2013. Hepatoprotective effect of fermented soybean
(nutrient enriched soybean tempeh) against alcohol-induced liver damage in mice.
Evid. Based Complement. Alternat. Med. 274274. https://doi.org/10.1155/2013/
274274, 2013.
Mukherjee, R., Chakraborty, R., Dutta, A., 2016. Role of fermentation in improving
nutritional quality of soybean meal — a review. Asian-Australas. J. Anim. Sci. 29,
1523–1529. https://doi.org/10.5713/ajas.15.0627.
Nuraida, L., Rahayu, W.P., 2020. Tempe. In: Rahayu, W.P., Kim (Eds.), The Uniqueness
of ASEAN Foods. FIFSTA IPB Press, Bogor, pp. 57–74.
Nursiwi, A., Dwikiputra, B.I., Ishartani, D., Sari, A.M., 2019. Changes on microbial
growth during Mlanding tempeh (Leucaena leucocephala) over fermentation. IOP
A. Romulo and R. Surya
Conf. Ser. Earth Environ. Sci. 379, 012001 https://doi.org/10.1088/1755-1315/
379/1/012001.
Polanowska, K., Grygier, A., Kuligowski, M., Rudzińska, M., Nowak, J., 2020. Effect of
tempe fermentation by three different strains of Rhizopus oligosporus on nutritional
characteristics of faba beans. LWT 122, 109024. https://doi.org/10.1016/j.
lwt.2020.109024.
Puteri, N.E., Astawan, M., Palupi, N.S., Wresdiyati, T., Takagi, Y., 2018. Characterization
of biochemical and functional properties of water-soluble tempe flour. Food Sci.
Technol. 38, 147–153. https://doi.org/10.1590/fst.13017.
Rahayu, W.P., Pambayun, R., Santoso, U., Nuraida, L., Ardiansyah, 2015. Tinjauan
Ilmiah Proses Pengolahan Tempe Kedelai. Perhimpunan Ahli Teknologi Pangan
Indonesia, Jakarta.
Riyanto, R.A., 2019. A short review of bongkrekic acid in food safety perspective. Food
Sci. Tech. J. 1, 65–68. https://doi.org/10.33512/fsj.v1i2.6427.
Rizzo, G., Baroni, L., 2018. Soy, soy foods and their role in vegetarian diets. Nutrients 10.
https://doi.org/10.3390/nu10010043.
Sadewa, G.K., Murtini, E.S., 2020. Studi pembuatan naget Dari campuran nangka muda
dan tempe bungkil kacang tanah dengan penambahan tapioka. J. Pangan
Agroindustri 8, 197–207. https://doi.org/10.21776/ub.jpa.2020.008.04.3 (in
Bahasa).
Sanjukta, S., Rai, A.K., 2016. Production of bioactive peptides during soybean
fermentation and their potential health benefits. Trends Food Sci. Technol. 50, 1–10.
https://doi.org/10.1016/j.tifs.2016.01.010.
Shurtleff, W., Aoyagi, A., 2020. History of tempeh and tempeh products (1815-2020). In:
Bibliography and Sourcebook. Soyinfo Center, California.
Shurtleff, W., Aoyagi, A., 2014. The Book of Tempeh, 1. Harper & Row, New York.
Soka, S., Suwanto, A., Sajuthi, D., Rusmana, I., 2015. Impact of tempeh supplementation
on mucosal immunoglobulin A in Sprague-Dawley rats. Food Sci. Biotechnol. 24,
1481–1486. https://doi.org/10.1007/s10068-015-0191-z.
Sunarti, S., Safitri, R.A., Aminin, A.L., Sulchan, M., Rahmawati, B., 2021. Antioxidant
activity of soybean and gembus tempeh. Int. J. Publ. Health Sci. 10, 83–87. https://
doi.org/10.11591/ijphs.v10i1.20511.
View publication stats
International Journal of Gastronomy and Food Science 26 (2021) 100413
Surya, R., Romulo, A., 2020. Tempeh extract protects HepG2 cells against oxidative
stress-induced cell death. J. Phys.: Conf. Ser. 1655, 012110 https://doi.org/
10.1088/1742-6596/1655/1/012110.
Susanti, I., Siregar, N.C., Hasanah, F., 2014. The potential of velvet beans (Mucuna
pruriens L.) as a source of protein in food products. J. Widyariset 17, 391–397.
https://doi.org/10.14203/widyariset.17.3.2014.391-397.
Taylor, S.L., Hefle, S.L., 2017. Naturally occurring toxicants in foods. In: Dodd, C.E.R.,
Aldsworth, T., Stein, R.A., Cliver, D.O., Riemann, H.P. (Eds.), Foodborne Diseases,
third ed. Academic Press, pp. 327–344. https://doi.org/10.1016/B978-0-12-
385007-2.00016-4.
Ting, H., Tan, S.R., John, A.N., 2017. Consumption intention toward ethnic food:
determinants of Dayak food choice by Malaysians. J. Ethnic Foods 4, 21–27. https://
doi.org/10.1016/j.jef.2017.02.005.
Vital, R.J., Bassinello, P.Z., Cruz, Q.A., Carvalho, R.N., De Paiva, J.C.M., Colombo, A.O.,
2018. Production, quality, and acceptance of tempeh and white bean tempeh
burgers. Foods 7, 136. https://doi.org/10.3390/foods7090136.
Wijaya, S., 2019. Indonesian food culture mapping: a starter contribution to promote
Indonesian culinary tourism. J Ethnic Foods 6, 9. https://doi.org/10.1186/s42779-
019-0009-3.
Wikandari, R., Millati, R., Lennartsson, P.R., Harmayani, E., Taherzadeh, M.J., 2012.
Isolation and characterization of zygomycetes fungi from tempe for ethanol
production and biomass applications. Appl. Biochem. Biotechnol. 167, 1501–1512.
https://doi.org/10.1007/s12010-012-9587-x.
Winarno, F.G., Winarno, W., Ahnan-Winarno, A.D., 2017. Tempe - Kumpulan Fakta
Menarik Berdasarkan Penelitian. Gramedia Pustaka Utama, Jakarta, Indonesia.
Xiao, C.W., 2011. Functional soy products. In: Saarela, M. (Ed.), Functional Foods,
second ed. Woodhead Publishing, pp. 534–556. https://doi.org/10.1533/
9780857092557.3.534. Woodhead Publishing Series in Food Science, Technology
and Nutrition.