Tempeh is one of the most popular types of fermented foods. Tempeh is a traditional soy product originating from Indonesia. It is made using a natural controlled cultivation and fermentation process that binds the soybeans into a cake form. Tempeh is a fermented soy product that has been soaked and cooked to soften it (Astuti, 2000). Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essayThe name Tempeh comes from an Indonesian word collectively referring to a variety of fermented foods that are usually tender, cooked legumes linked between them by a dense mycelium. of fragrant white Rhizopus Oligosprus is molded into compact cakes (Ko and Hesseltine 1979). Rhizopus oligosporus is the main microorganism that plays an important role in the fermentation process. Besides fungi, other microorganisms can also participate in the temple fermentation process (Barus et al., 2008). The use of Rhizopus Oligosprus bacteria as a tempeh starter in Indonesia may be due to its better adaptation to the Indonesian climate. Tempeh was a very unique food among the major traditional soy foods in that it is the only one that did not originate in China or Japan. . It originated in Indonesia, almost certainly in central or eastern Java, almost certainly before 1800, and perhaps a thousand years ago or more. Tempeh also originated on the island of Java, in what is now Indonesia, several centuries ago. Also in Indonesia, Tempeh processing may be the oldest food technology in the history of the Javanese people. Tempeh may have been introduced by the Chinese who make a similar product, soy koji, which is soybeans hulled and fermented with Aspergillus molds. In the meantime, much early research and publication was carried out by Dutch scientists, in Dutch. Furthermore, tempeh was officially produced commercially in Europe between 1946 and 1959 and by 1984, 18 tempeh companies were already developed in Europe. The first known reference to tempeh in the United States was made by Stahel in 1946. Extensive research work on tempeh began in the early 1960s at Cornell University (under the direction of Dr. Steinkraus) and the Center for Tempeh. USDA Northern Regional Research (under the direction of Dr. CW Hesseltine). and Dr. HL Wang).In fact, the first commercial tempeh in the United States was produced in 1961 by Indonesian immigrants, and the first commercial production by a Caucasian began in 1975. The first known reference to tempeh in Japan was introduced by Nakazawa in 1928. Starting in 1983, with the soy milk boom in full swing, Japanese food companies began producing tempeh in larger quantities to meet the needs of the population at the time. Tempeh originated on the island of Java at least several centuries ago. At that time, the people of Java had no formal training in microbiology or chemistry, but they managed to develop a remarkable family of fermented foods called Tempeh. Generally, tempeh is produced by small-scale domestic industries with a poorly controlled fermentation process that causes variation in tempeh flavors, for example a bitter taste often appears in tempeh (Barus et al., 2008). Today we could call these products meat analogues. , because they have much the same texture, flavor, and high protein content as various meat foods. People also learned to prepare tempeh from. 2: 17-21.