ABSTRACT
Tempe is a natural product made from soya beans or other pulses that are dehulled, hydrated, cooked and inoculated with Rhizopus spp. moulds, without the addition of salt or other ingredients. e mould
1.2.4.1 Preparation of Pigeon Pea Tempe 80 1.2.5 Lablab Bean Tempe (Tempe Koro Wedus or
Tempe Kacang Komak) 80 1.2.5.1 Preparation of Lablab Bean Tempe 80
1.2.6 Tofu Waste Tempe (Tempe Gembus) 81 1.2.7 Tofu and Peanut Waste Tempe (Tempe Menjes or
Tempe Enjes) 81 1.3 Indonesian Oncom (Fermented Food Processing
By-Products) 81 1.3.1 Description of Product 81 1.3.2 Places of Production, How Consumed and
Role in Diet 83 1.3.3 Traditional and Current Production Methods 84 1.3.4 Microbiology 85 1.3.5 Biochemical Changes 86 1.3.6 Nutritional Value 87 1.3.7 Safety Considerations 88 1.3.8 Industrialisation 89 1.3.9 Future Work and Prospects 90
1.4 Indonesian Dage 90 1.4.1 Description of Product 90 1.4.2 Places of Production 91 1.4.3 Traditional and Current Production Methods 91 1.4.4 Microbiology 92 1.4.5 Characteristics of the Substrates and Changes
during Processing/Fermentation 93 1.4.6 Nutritional Value 93 1.4.7 Safety Considerations 94 1.4.8 Industrialisation 94
References 94
growth binds the cooked bean kernels into a solid cake covered by a matt of white mycelium on its surface and without yellow spots or evidence of black sporulation. e cake is suciently rm, such that it does not disintegrate when cut with a knife (Figure 1.1). Tempe has a slightly beany avour and an aroma characteristic of mould mycelium and boiled soya beans. Tempe is a traditional product from Indonesia, especially Java, and is now widespread over the world.
