**Tempeh Origins and Production**:
– Etymology: ‘Tempeh’ derived from Old Javanese ‘tumpi’ or ‘tape’ meaning fermentation.
– History: Originated in Indonesia, likely in central or east Java.
– Traditional fermentation process using Rhizopus spp. molds on soybeans.
– Use of black soybeans before white/yellow soybeans were imported.
– Initial tempeh making with ‘usar’ instead of store-bought ‘ragi’ for fermentation.
**Nutritional Value and Health Benefits**:
– Good source of protein, dietary fiber, and vitamins.
– Firm texture and earthy flavor.
– Staple protein source in Indonesia, especially in Java.
– Nutritional profile differs from tofu due to whole soybeans used.
– Contains essential nutrients like calcium, iron, magnesium, and potassium.
**Tempeh Quality, Packaging, and Preservation**:
– Quality categories: good, unfinished, inedible based on appearance and texture.
– Packaging materials: banana leaf, food-grade wrapping paper, polyethylene bags.
– Refrigeration or freezing immediately after processing.
– Proper storage methods for preserving freshness and shelf life.
– Different preservation techniques like blanching, freezing, and dehydration.
**Effects of Fermentation and Nutritional Composition**:
– Fermentation increases digestibility of soy carbohydrates.
– Reduction of oligosaccharides associated with gas and indigestion.
– Tempeh composition: 60% water, 20% protein, 8% carbohydrates, 11% fats.
– Fortification with vitamin B12 through fermentation is possible.
– Starter cultures may contain bacteria producing vitamins.
**Tempeh Cooking Methods and Dishes**:
– Various cooking methods like frying, braising, marinating, and steaming.
– Traditional Javanese preparations with deep frying and marination.
– Versatile uses in dishes like chili, stir-fries, salads, and stews.
– Different tempeh types: gembus, murni, oat tempeh, and tempeh sandwich.
– Popular tempeh dishes like penyet, satay, kripik, tumis, and bacem.
Tempeh or tempe (/ˈtɛmpeɪ/; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
.jpg) Fresh tempeh | |
| Alternative names | Tempe |
|---|---|
| Place of origin | Indonesia |
| Region or state | Central Java, East Java, Special Region of Yogyakarta |
| Main ingredients | Soybeans, Fermentation starter (Rhizopus spp.) |
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It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.