Tempeh is a food made from the fermentation of the beans soybeans or some other material that uses some kind of mold Rhizopus , such as Rhizopus oligosporus , Rh. oryzae , Rh. stolonifer (bread mold), or Rh. arrhizus . The preparation of this fermentation are generally known as ” yeast tempeh”. Mold that grows on hydrolyze soy complex compounds into simpler compounds that are easily digested by humans. Tempeh is rich in dietary fiber , calcium , vitamin B and iron . A wide variety of content in soybean have medicinal value, such as antibiotics to cure the infection and antioxidant prevention of degenerative diseases . In general, tempeh is white because the growth of mycelia of mold that holds the seeds of soybean , forming a solidified texture. Degradation of the components of soy in making fermented tempeh has a distinctive flavor and aroma. In contrast to know , tempeh tasted a bit sour. Tempeh widely consumed in Indonesia , but now it has worldwide . The many Vegetarian worldwide that have been using tempeh instead of meat . As a result now tempeh produced in many places in the world, not only in Indonesia . Various studies in a number of countries , such as Germany , Japan , and the United States . Indonesia is also now trying to develop strains (strains) superior Rhizopus to produce tempeh faster, quality, or improve the nutritional content of tempeh. Some worry this activity can threaten the existence of tempeh as a food ingredient public property because the strains of the yeast tempeh can excel registered patent rights so that the user reserved (requires a license from the patent holder)
Tempeh outside Indonesia Tempeh is known by the people of Europe through the Netherlands .  In 1895, Prinsen Geerlings (expert on chemistry and microbiology from the Netherlands) make the effort first to identify mold tempeh.  The companies tempeh the first in Europe begins in the Netherlands by immigrants from Indonesia. Through the Netherlands , tempeh has been popular in Europe since 1946 . Meanwhile, tempeh popular in the United States after the first made there in the year 1958 by Yap Bwee Hwa, an Indonesian who first conduct scientific research related to tempeh.  In Japan , tempeh studied since 1926 but only began to be produced commercially circa 1983 .  in the year 1984 has recorded 18 tempeh companies in Europe , 53 in America , and 8 in Japan . In some other countries, such as the People’s Republic of China , India , Taiwan , Sri Lanka , Canada , Australia , Latin America , and Africa , tempeh already known in limited circles. 
Efficacy and nutrient content Tempeh can be processed into various types of dishes, such as stir-fried tempeh and beans this. Tempeh has the potential to be used against free radicals , which can slow aging and prevent degenerative diseases ( atherosclerosis , coronary heart disease , diabetes mellitus , cancer , etc.). In addition Tempeh also contain antibacterial substances cause diarrhea , lowering cholesterol blood, preventing heart disease , hypertension , and others.  Nutrient composition of tempeh both levels of protein , fat , and carbohydrate did not change much compared to soybean . However, because the enzyme digestion produced by molds tempeh, protein, fats, and carbohydrates in Tempeh to be more easily digested in the body than that found in soybeans. Therefore, tempeh is very good to be given to all age groups (from infants to the elderly ), so it could be called the food of all ages. Compared to soy, there are some things that benefit in Tempeh. Chemically it can be seen from the increased levels of dissolved solids, dissolved nitrogen, free amino acids, free fatty acids, the value of digestibility, protein efficiency values, as well as the score of the protein. Some research suggests that nutrients tempeh more easily digested, absorbed, and utilized the body as compared to that in soybean. It has been demonstrated in infants and children under five malnutrition and chronic diarrhea. With the provision of tempeh, weight gain will increase malnutrition and diarrhea are healed in a short time. Processing soybeans into tempeh will reduce levels raffinosa and stakiosa, which is a compound causing symptoms of flatulence (bloated belly). Tempeh high nutritional quality allows the addition of tempeh to improve the quality of cereals and tubers. Daily food dish consisting of rice, corn, or Tiwul will increase the quality of nutrition when added tempeh. A piece of fried tempeh (50 grams) is sufficient to improve the nutritional quality of 200 g rice. Groceries-tempeh mixture of rice, corn, tempeh, cassava, tempeh, in the ratio of 7: 3, has been good enough to be given to children under five.
Fatty acids During the fermentation process, there is a tendency to an increase in the degree of unsaturation of the fat. Thus, polyunsaturated fatty acids (polyunsaturated fatty acids, PUFAs) increased in number. In the process it palmitic acid and linoleic acid decreased slightly, whereas the increase occurred in oleic acid and linolenic acid (linolenic acid is not present in soy). Fatty acids are unsaturated have the effect of decreasing the cholesterol content of serum , so as to neutralize the negative effects of sterols in the body ,
Vitamin Two groups of vitamins contained in Tempeh, which is water soluble ( vitamin B complex ) and fat soluble ( vitamins A , D , E , and K ). Tempeh is a source of vitamin B with huge potential. Types of vitamins contained in Tempeh, including vitamin B1 (thiamine), B2 (riboflavin), pantothenic acid, nicotinic acid (niacin), vitamin B6 (pyridoxine) and B12 (cyanocobalamin). Vitamin B12 is commonly found in animal products and are not found in plant foods (vegetables, fruits, and grains), but tempeh tempeh contain vitamin B12 so as to be the only potential source of vitamins from vegetable foodstuffs. The increase in levels of vitamin B12 is most striking in the manufacture of tempeh; vitamin B12 activity increased to 33 times during the fermentation of soybeans, up about 8-47 times riboflavin, pyridoxine 4-14 times, niacin 2-5 times, 2-3 times biotin, folic acid 4-5 times, and pantothenic acid 2 times folding. This vitamin is not produced by molds tempeh, but by bacterial contaminants such as Klebsiella pneumoniae and Citrobacter freundii. Levels of vitamin B12 in tempeh ranged from 1.5 to 6.3 micrograms per 100 grams of dried tempeh. This amount has been able to meet the needs of a person per day of vitamin B12. With the presence of vitamin B12 in tempeh, the vegetarians need not feel concerned about the shortage of vitamin B12, as long as they involve the tempeh in the daily menu.
Mineral Tempeh contains macro and micro minerals in sufficient quantities. Total mineral iron , copper , and zinc are respectively 9.39; 2.87; and 8.05 mg per 100 g tempeh. Tempeh molds can produce phytase enzyme which will describe the phytic acid (which binds several minerals) to phosphorus and inositol . With the disintegration of phytic acid, certain minerals (like iron , calcium , magnesium , and zinc ) to be more available to be utilized the body.
Antioxidants Inside Tempeh also found a substance of antioxidants in the form of isoflavones . Like vitamins C, E, and carotenoids, isoflavones also an antioxidant that is needed to stop the body’s reaction to the formation of free radicals . In soybeans there are three types of isoflavones , namely daidzein , glisitein , and genistein . In Tempeh, in addition to the three types of isoflavones are also contained an antioxidant factor II (6,7,4-trihydroxy isoflavone), which has the most powerful antioxidant properties than the isoflavones in soy. These antioxidants are synthesized during the process of fermentation of soybeans into tempeh by bacteria Micrococcus luteus and Coreyne bacterium. Aging (aging) can be inhibited when the food consumed daily contains enough antioxidants. Because tempeh is a good source of antioxidants, consumption of sufficient amounts regularly can help prevent premature aging. Research conducted at the University of North Carolina, United States , found that genestein and phytoestrogens found in soybean was able to prevent prostate cancer and breast .
Tempeh instead of soybean In addition to soybean-based tempeh, there are also various types of soy-based foods is not also called tempeh. There are two major categories of tempeh according to basic materials, ie based tempeh legumes and soybean-based non-legume.  Tempeh is not soy-based legumes include tempeh koro surly (from the seeds of velvet bean , Mucuna pruriens LDC var. Utilis, [note: the scientific name of velvet bean together with kara wedus] from around Reservoir Kedungombo ), tempeh pigeonpea (from beans pigeonpea , Cajanus cajan), tempeh gembus (from the dregs out in Java; also from the dregs of beans pigeonpea on starch manufacture, is popular in Lombok and Bali eastern), tempeh, green beans (from green beans , known in the area of Yogyakarta ), tempeh, beans winged bean (from cowpeas , Psophocarpus tetragonolobus), tempeh kara sword (from seed kara sword Canavalia ensiformis), tempeh lupine (from lupine , Lupinus angustifolius), tempeh red beans (of kidney bean , Phaseolus vulgaris), tempeh cowpea (of cowpea , Vigna unguiculata ), tempeh kara wedus (from the seeds of velvet bean Lablab purpures), tempeh kara (from kara kratok , Phaseolus lunatus, commonly found in North America), and tempeh menjes (from peanuts and coconut , famous around Malang ). Tempeh-based non-legume cover tempeh mungur (from seed mungur , Enterolobium samon), tempeh Bongkrek (of oilcake kapok or dregs of oil , known in the area Banyumas ), tempeh flageolet (from the dregs of nuts or coconut pulp, are found in Central Java ) , rubber seed tempeh (from seed rubber , was found in the area of Sragen , rarely used for food), and tempeh mushroom (of mushroom ).