Tempe, primarily composed of soy species Glycine max or Mucuna pruriens, undergoes fermentation using a byproduct from tofu making known as gembus.

Notably, tempe has a higher protein content compared to meat, presenting an opportunity to reduce meat consumption and promote the development of vegan communities. A fascinating feature of tempe lies in its isoflavonoids content, specifically genistein and daidzein. These isoflavonoids, categorized as phytoestrogen compounds, exist in glycoside or aglycone forms, with aglycones being more rapidly absorbed by the body. The fermentation process involved in tempe production enhances the concentration of aglycones through microbial activities. Various factors, including fermentation age, influence the level of isoflavonoids, with the most optimum level achieved after 61 hours of fermentation.

Due to its genistein and daidzein contents, tempe offers diverse health benefits, including cardiovascular protection, relief from menopausal issues, degradation and inhibition of cancer cells, antioxidant properties guarding against radical compounds, and enhancement of cognitive function. Furthermore, tempe addresses malnutrition and anemia concerns by boosting hemoglobin levels and increasing Fe2+ absorption.

However, despite its nutritional benefits, there have been reported cases of tempe poisoning in Indonesia. This poisoning is attributed to a compound called bongkrek acid, a mitochondrial toxin produced by Burkholderia gladiola. The lethal dose of this compound for humans falls within the range of 1-1.5 mg, and it is present in tempe fermented with coconut as the base ingredient.

Reporter: Najma Shafiya (Post-Harvest Technology, 2020)

Translator: Hanifa Juliana (Urban and Regional Planning, 2020)

Editor: Vera Citra Utami