Tempe, a nutritious and healthy food from Indonesia

Abstract

Tempe is a fermented soy bean product originally made by Central Javanese people through fermentation with Rhizopus species. Although there is evidence of earlier fermentation of soy, tempe had appeared in the Central Javanese food pattern in the 1700s. Through its extensive use in main meals and snacks, it has led to people in the Jakarta prectinct having the highest known soy intake in the world and accordingly of the isoflavones contained. This provides an unique opportunity to consider the health effects of tempe (and soy), both beneficial and potentially toxic. Apparent health benefits are bowel health, protection against cardiovascular disease, certain cancers (e.g. breast and prostate) and menopausal health (including bone health). The long use of tempe at all stages of life, without recognised adverse effects, suggests it is relatively safe at the levels of intake seen in Central Java. However, further research on soy, both fermented and non-fermented, in Central Java should yield more insight into the mechanisms of action and the safe ranges of intake.

Respon Pengrajin Tempe Terhadap Introduksi Varietas Unggul Kedelai Untuk Produksi Tempe

“…Perbedaan kadar air terjadi karena perbedaan penetrasi air ke dalam matriks biji dan perbedaan pengembangan biji. Kadar air tempe juga dipengaruhi oleh aktivitas pertumbuhan kapang dalam tempe (Astawan et al, 2013 4,0 3,5 4,0 3,5 4,0 3,0 Keterangan: 1) Menggunakan uji hedonik/ tingkat kesukaa skala 1-5, yaitu: 1=sangat tidak suka, 2=tidak suka, 3=agak suka; 4=suka, dan 5=sangat suka 2) Menggunakan uji skoring skala 1-5, yaitu: 1=sangat lunak, 2=lunak, 3=sedang, 4=keras, dan 5=sangat keras; diuji dibandingkan dengan kotiledon bijinya yang dapat disebabkan oleh hilangnya beberapa komponen terlarut seperti gula dan mineral dari biji kedelai (Bavia et al, 2012), aktivitas proteolitik miselium kapang (Rahayu 2004), dan peningkatan jumlah nitrogen terlarut dan asam amino bebas dalam tempe karena digunakan oleh kapang Rhizopus sebagai sumber N untuk pertumbuhannya (Astuti et al, 2000).…”

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

“…The fermentation process improves the nutritional value of tempeh by increasing the availability of isoflavone aglycones. These aglycones exist in smaller amounts in other nonfermented soy products such as tofu and soymilk (Wang & Murphy, 1994;Astuti & Dalais, 2000). Carrão-Panizzi et al (1998) studied the influence of the environment on the growth of Brazilian soybean cultivars and concluded that differences in the isoflavone content, in different sowing locations, allows the selection of locations for the production of soybean with low or high isoflavone contents.…”

Anti-Diarrhoeal Aspects of Fermented Soya Beans

“…In Indonesia, tempe is consumed as a protein-rich meat substitute by all economic groups. Outside Indonesia, tempe gains interest as a major protein source other than meat (Astuti, 2000;Nout & Kiers, 2005;Steinkraus, 1996). Figure 1 shows soya bean tempe manufactured and sold in the Netherlands.…”

“…produces a variety of carbohydrases, lipases and proteases, which degrade the macronutrients into substances of lower molecular mass, with a higher water-solubility. Also vitamins, phytochemicals and anti-oxidative constituents are formed (Astuti, 2000;Nout & Kiers, 2005). Table 1 Whereas the change in total nitrogen content during fermentation is negligible, an increase of free amino acids takes place, due to hydrolysis of the proteins.…”