ABSTRACT
This chapter utilizes the word tempe instead of tempe kedelai. Tempe is one of the most popular fermented foods of Indonesia. It is consumed by all socio-economic groups and serves as a major source of protein, calories, and vita-mins in the diet. Tempe has been produced and consumed in Indonesia for centuries, but there are no written records of its origin. Tempe was formerly considered an inferior food in part because of its cost, compared to other protein foods such as meats, fish, and eggs. Different mold species have been reported in the literature as the microorganisms responsible for the fermentation of soybeans to tempe. The availability of an appropriate starter culture is essential for producing a good quality tempe. Freshly made tempe can be stored for a day or two at room temperature without changing many of its qualities and flavor characteristics.
