Table of Contents
2. History of Tempeh
5.1 Tempeh Supply Chain
7.1. Process of Making Tempeh
7.2. Genetically Modified Organisms (GMO)
8.1. Health benefits of tempeh
8.2. Meats Substitute
Tempeh is originally from Indonesia. Tempeh was found on the 16th century in Java Island, Indonesia. Nowadays, tempeh becomes more popular in western country as a low-cost nutritious food. Tempeh is contained high of nutrition such as protein, fibre, isoflavones, and Vitamin B that can give health benefits to human being. Vegetarians are using tempeh as meats substitute. They usually cooked tempeh as Indonesian traditional foods or create it as steak tempeh, burger tempeh and the others type of foods. The price of tempeh is relatively cheap. Tempeh can be an alternative way to resolve the food crisis problem in Africa. In environmental aspect, soybean agriculture, the basic ingredients of tempeh, becomes a big issue due to leads to the damage of soil fertility and land degradation. Tempeh production is not complicated. Tempeh can be made by using low-technology so everyone can make their own tempeh in their home. SWOT analysis is provided in this report. Introduction
Soybeans have been a significant source of protein, fat and flavour for eastern people for many years. There are a great number of foods were made from soybeans. There are four most popular foods that made from soybeans, which are miso, shoyu (soy sauce), tempeh, and tofu. The fermented foods, miso and shoyu, supply amino acids to the diet, they give more in flavour than in nutrition. Tofu that contain high of protein and fat, give a big contribution to nutrition. While tempeh, which is consumed mainly in Indonesia, has a good flavour and also contain high of protein and fat (Hesseltine and Wang 1980). Tempeh (pronounced Tem-pay) is an excellent cuisine for consume in developing nation due to the good taste and low cost high-quality protein. The production of tempeh needs only the simplest and low-grade technology; do not need machines, the production is concentrated on the worker, the production costs are low. The components of making tempeh are soybeans, water, and a small amount of home-grown starter. The typical tropical climate in most of developing countries is making it easier in tempeh fermentation. The warm season in a whole year is allowing the incubation at room temperature without heater machine. It only takes a short time, 24 to 48 hours, compared with a number of months for other fermented foods. Tempeh is a good flesh replacement and very versatile (Shurtleff and Aoyagi 2001). This report will contain about the history of tempeh and also about the environment, social, political, economic, technology and gastronomy of tempeh.
History of Tempeh
Serat Centhini that had been published in the history of Javanese people in Indonesia, states that tempeh had been created and eaten by the time of its announcement on the 16th century. Tempeh started to popular in Java Island in the 20th century and spread out through the world (Soy Info Center 2007).
Table 1 Timeline about history of tempeh
| First reference of Tempeh was found in Serat Centhini document in Java Island, Indonesia. This document stated that tempeh founded in Java in the early 1600s.
| The first reference about tempeh by European pop up in the Javaansch-Nederduitsch Handwoordenboek by J.F.C. Gericke and T. Roorda.
| An article by the Dutchman H.C. Prinsen Geerligs is the first article that spells the word “tempeh” and it also the first to give the name of the tempeh mold as Rhizopus...
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