Tempe has become one of the daily consumption menus for most Indonesian people. Tempe is an original fermented food from Indonesia which was developed since the early 18th century in the Mataram Sultanate covering the areas of Central Java, Yogyakarta and East Java based on Serat Centini literature

Tempe and tempe-based food have been recommended to have been introduced to children since the age of six months as a strategic step for investment in improving nutrition, health, food security, and national social economy. As one of the fermented foods, the nutritional content of tempeh is not only in the source of the protein contained in it, but in tempeh contains microorganisms or microorganisms which help improve health for those who consume them. As a result, tempeh in Indonesia is a fermented food that is very rich in microorganisms which if counted in 1 gram of tempeh can contain millions of bacteria in it. What nutritional values ​​are found in tempeh so that The George Matelijan Foundation in Indonesia’s Food Review (2015) as a non-profit body in consuming healthy food categorizes tempe as one of the world helthiest foods.

Tempe is a healthy food because thera are many the bio-chemical contens at tempe. Tempeh is also very healthy for consumption as raw material for fried tempeh, vegetable tempeh, and various side dishes from tempeh. Tempe is very high content of protein, vegetable fat, fiber / fiber, vitamin A, B1, E, minerals, calcium, polysaccharides, Lecithin and isoflavones. Isoflavones are very helpful in cell growth and anti-cancer, maintaining health, increasing cognitive power and reducing cholesterol (HDL and LDL). The benefits of tempeh besides that can also reduce cholesterol levels in the blood, increase the body’s resistance, and prevent and treat diarrhea.

Indonesian Indigenous Fermented Food

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ATTEMPE is producer Tempeh as an Indonesian Indigenous Fermentation Food. Attempe Factory use only Local Soybean Farmer with a traditional farm without using chemical of fertilizer. The Local Soybean Farmer in Indonesia is... READ MORE

The Development of Tempe Technology

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The Technology for producing tempe began like any other traditional technique which was not based on a scientific theory, but instead on its slow evolution in society. Generations of tempe makers have passed... READ MORE

Tempe in Indonesia

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Tempe is a fermented product by Rhizopus fungi, especially by Rhizopus Oligosporus or Rhizipus Orizae, made from black and or yellow soybeans, through soaking, boiling, pelled, washing, steaming, inoculation, fermentation, packaging ( many... READ MORE

Product Attempe

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Healthy Food from Factory of ATTEMPE produces Tempe made from Non GMO Soybeans. Therefore, the Attempe product is an Indigenous Fermenttion Fod for Healthy food consumption. Healthy products are consumed as raw materials... READ MORE