Editing Tempeh (section)

==Types==
[[File:Sliced tempeh.jpg|thumb|Sliced {{Transliteration|jv|tempe kedelai}} (soy tempeh)]]
The most common and widely known tempeh is made from fermented soybeans, called {{Transliteration|jv|tempeh kedele}} or {{Transliteration|jv|tempeh dele}}, made from controlled fermentation of [[soybeans]]. However, traditionally other ingredients such as {{Transliteration|jv|ampas tahu}} (tofu dregs/[[Okara (food)|okara]]), {{Transliteration|jv|ampas kelapa}} (coconut dregs) and peanuts may be used in a fashion similar to the tempeh-making process, although perhaps using different fungi or attracting other microbes like ''[[Mucuna pruriens|kara benguk]]'' or ''[[Canavalia ensiformis|kara pedhang]]'', which can be toxic if not prepared correctly. A related product to tempeh is ''[[oncom]]'', which is made from [[peanut]] [[press cake]] or soy dregs and is prevalent in Sundanese culture in [[West Java]]. There are two types of ''oncom'': a bright red-orange kind with ''[[Neurospora sitophila]]'', and a black one with the same fungi as tempeh uses.<ref>{{Cite book|url=https://books.google.com/books?id=efrjAwAAQBAJ&q=Oncom&pg=PA5|title=Lauk Tempe, Tahu, & Oncom|last=Wijaya|first=Kirana|date=2014-03-01|publisher=DeMedia|isbn=9789790822061|language=id}}</ref>

[[File:Sayur lodeh.JPG|thumb|right|''[[Sayur lodeh]]'' often have tempeh produced from advanced stages of fermentation mixed in for flavor]]
Tempeh can also be differentiated according to its degrees of maturity (i.e. the mycelium's growth/age). {{Transliteration|jv|Tempe mondhol}} is a tempeh that is not fully fermented, that is, the mycelium has not fully covered the surface. The taste of the beans is more solid and profound. Sometimes tempeh is left to ferment further, creating more pungent varieties: {{Transliteration|jv|tempe wayu}} (day-old tempeh), i.e. when the tempeh starts to age; {{Transliteration|jv|tempe semangit}} (a few-days old tempeh), i.e. when the tempeh becomes yellowish, a bit slimy, and the smell becomes more potent;<ref name="Semangit">{{Cite news|url=https://travel.kompas.com/read/2016/07/23/090800827/olahan.tempe.busuk.murah.meriah.nan.menggugah.selera|title=Olahan Tempe Busuk Murah Meriah nan Menggugah Selera|author=Penulis Wahyu Adityo Prodjo|website=KOMPAS.com|date=23 July 2016|language=id|access-date=2019-10-17}}</ref> and {{Transliteration|jv|tempe bosok}} ({{lit|rotten tempeh}}), when the mycelium has acquired a blackened coloration and the product has a putrid smell.

Some types of tempeh are made of ingredients that would be otherwise wasted if not used. According to traditional Javanese customs, wasting food is deemed as a sign of disrespect to Nature and other beings, and encourages efforts to use every part of an ingredient.

The wrappings used in tempeh making can contribute to its flavor and aroma. Though some prefer the traditional banana, {{Transliteration|jv|waru}} or teak leaf, readily available [[plastic]] sheet wrappings have been increasingly widely used.

==={{Transliteration|jv|Tempe gembus}}===
[[File:Tempe gembus 160130-0337 rwk.JPG|thumb|{{Transliteration|jv|Tempe gembus}}]]
Soft and fluffy tempeh made from [[soy pulp]] or tofu dregs.<ref name="Detik-Tempe-Gembus">{{Cite news|url=https://food.detik.com/info-kuliner/d-3585509/tempe-gembus-yang-empuk-menthul-menthul-kayak-kasur|title=Tempe Gembus yang Empuk Menthul-menthul Kayak Kasur|last=Safira|first=Maya|work=detikfood|access-date=2018-01-19|language=id}}</ref><ref name="Detik-Tempe-Gembus-Bongkrek">{{Cite news|url=https://food.detik.com/info-sehat/d-3215641/apa-benar-tempe-gembus-dan-tempe-bongkrek-nutrisinya-rendah|title=Apa Benar Tempe Gembus dan Tempe Bongkrek Nutrisinya Rendah?|last=Mustinda|first=Lusiana|work=detikfood|access-date=2018-01-18|language=id}}</ref> {{Transliteration|jv|Tempe gembus}} usually can be found in [[Pasar pagi|traditional markets]] of [[Java]], at a price lower than that of common soybean tempeh. It is made into a variety of dishes; for example it can be battered and/or fried, used in {{Transliteration|jv|sayur lodeh}}, or {{Transliteration|jv|tempe bacem}}. {{Transliteration|jv|Tempe gembus}} is known by different names across [[Java]]; for example as {{Transliteration|jv|tahu cokol}} or {{Transliteration|jv|tahu susur}} in [[Temanggung Regency|Temanggung]].<ref name="Detik-Tempe-Gembus"/>

==={{Transliteration|jv|Tempe semangit}}===
In [[Indonesia]], ripe tempeh (two or more days old) is considered a delicacy. Names include {{Transliteration|jv|tempe semangit}} ('stinky tempeh') in [[Java]], {{Transliteration|jv|hampir busuk}} ('almost rotten') tempeh or {{Transliteration|jv|tempe kemarin}} ('yesterday tempeh'). Having a slightly pungent aroma, small amounts are used as a flavoring agent in traditional [[Javanese cuisine|Javanese]] ''[[sayur lodeh]]'' vegetable stew and ''[[sambal#Indonesia|sambal tumpang]]''.<ref name="Semangit"/>

==={{Transliteration|jv|Tempe gódhóng}}===
[[File:Tempe Daun jati.JPG|thumb|right|{{Transliteration|jv|Tempe gódhóng jati}} (wrapped in teak leaf)]]
In [[Javanese language|Javanese]], the term {{Transliteration|jv|gódhóng}} means 'leaf'.<ref>{{Cite web|url=https://kamuslengkap.com/kamus/jawa-indonesia/arti-kata/godhong|title=Arti kata godhong (godhong) dalam kamus Jawa-Indonesia. Terjemahan dari bahasa Jawa ke bahasa Indonesia - Kamus lengkap online semua bahasa|website=kamuslengkap.com|language=id|access-date=2018-01-19}}</ref> Traditionally tempeh is wrapped in organic [[banana leaf]], {{Transliteration|jv|gódhóng waru}} (''[[Hibiscus tiliaceus]]'' leaf) or {{Transliteration|jv|gódhóng jati}} ([[teak]] leaf).<ref>{{Cite web|url=https://www.scribd.com/doc/92981353/Mikrobiologi-Tempe-Daun-Waru|title=Mikrobiologi Tempe Daun Waru|website=Scribd|language=id|access-date=2018-01-19}}</ref>

==={{Transliteration|jv|Tempe murni}}===
Pure soybean cake, tempeh made in plastic wrap without any fillings or additives such as grated raw papaya. This was meant to create a more "hygienic and pure" tempeh free from any impurities or unwanted microbes.{{Citation needed|date=October 2021}}

==={{Transliteration|jv|Tempe menjes kacang}}===
[[File:Menjes kacang Malang.JPG|thumb|{{Transliteration|jv|Menjes kacang}}]]
A specialty of [[Malang]], the rough-textured {{Transliteration|jv|tempeh menjes kacang}} is made from black soybeans mixed with other ingredients, such as peanut dregs, cassava fiber, and soybean meal. The process of making {{Transliteration|jv|menjes kacang}} is quite similar to black ''oncom''.<ref>{{Cite news|url=https://beritagar.id/artikel/piknik/menjes-tempe-khas-dari-malang|title=Menjes, tempe khas dari Malang|last=Maharrani|first=Anindhita|date=2016-08-26|work=Beritagar|access-date=2018-01-19|language=id|archive-date=2020-06-15|archive-url=https://web.archive.org/web/20200615150651/https://beritagar.id/artikel/piknik/menjes-tempe-khas-dari-malang|url-status=dead}}</ref>

==={{Transliteration|jv|Tempe bongkrèk}}===
{{Transliteration|jv|Tempe bongkrèk}} is a variety of tempeh from [[Central Java Province|Central Java]], notably [[Banyumas Regency|Banyumas]]. It is prepared with [[coconut]] dregs. This type of tempeh served as a main source of protein in Java due to its inexpensiveness and has led to several cases of fatal food poisoning,<ref>{{Cite book|url=https://books.google.com/books?id=wUWmc4Tr-WUC&q=tempe+bongkrek&pg=PA128|title=History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook|last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko |author-link2=Akiko Aoyagi|year=2010|publisher=Soyinfo Center|isbn=9781928914303}}</ref> as it occasionally gets contaminated with the bacterium ''[[Burkholderia gladioli]]'', and the unwanted organism produces toxins ([[bongkrek acid]] and [[toxoflavin]]) from the coconut, besides killing off the ''Rhizopus'' fungus due to the [[antibiotic]] activity of {{Transliteration|jv|bongkrek}} acid.<ref name="Detik-Tempe-Gembus-Bongkrek"/>

Fatalities from contaminated {{Transliteration|jv|tempe bongkrèk}} were once common in the area where it was produced.<ref>{{Cite news|url=http://news.liputan6.com/read/63189/bahaya-tempe-bongkrek-kurang-sosialisasi|title=Bahaya Tempe Bongkrek Kurang Sosialisasi|last=Liputan6.com|work=liputan6.com|date=25 September 2003|access-date=2018-01-18|language=id}}</ref> During 1930s, Indonesian government went through an [[economic depression]], and this condition caused some of the people to make tempe bongkrek by themselves, instead of buying it directly from well-trained producers. As a result, the poisonings occurred frequently, reaching 10 to 12 a year. Dutch scientists W. K. Mertens and A. G. van Veen from the [[Eijkman Institute]] of Jakarta, started to find the cause of the poisoning in the early 1930s. The first outbreak of the bongkrek poisoning by tempe bongkrek was recorded by Dutch researchers; however, no further research to find the cause of the poisoning was conducted in 1895.<ref name="Riyanto" /> They successfully identified the source of poisoning as a bacterium called ''[[Pseudomonas cocovenenans]]''.<ref name=Riyanto>{{cite journal |last1=Riyanto |first1=Rifqi Ahmad |title=A Short Review of Bongkrek Acid In Food Safety Perspective |journal=Food ScienTech Journal |date=2019 |volume=1 |pages=65–68 |doi=10.33512/fsj.vli2.6427 |doi-broken-date=1 June 2025 |url=https://www.researchgate.net/publication/339683533 |access-date=29 April 2023}}</ref><ref>{{Cite web | url = https://www.researchgate.net/publication/339683533 | title = A Short Review of Bongkrekic Acid In Food Safety Perspective. [Abstract]}}</ref> This bacterium, which is also named ''[[Burkholderia cocovenenans]]'', caused the synthesis of a poisonous substance called bongkrek acid. '' B. cocovenenans '' is commonly found in plants and soil, which can be taken up by coconuts and corn, leading to the synthesis of bongkrek acid during the [[fermentation]] of such foods.<ref name="Riyanto" /> Since 1975, consumption of contaminated tempe bongkrek has caused more than 3000 cases of bongkrek acid poisoning.<ref name=review>{{Cite journal|last1=Anwar|first1=Mehruba|last2=Kasper|first2=Amelia|last3=Steck|first3=Alaina R.|last4=Schier|first4=Joshua G.|date=June 2017|title=Bongkrekic Acid—a Review of a Lesser-Known Mitochondrial Toxin|journal=Journal of Medical Toxicology|volume=13|issue=2|pages=173–179|doi=10.1007/s13181-016-0577-1|issn=1556-9039|pmc=5440313|pmid=28105575}}</ref> In Indonesia, the overall reported mortality rate has turned out to be 60%. Due to the severity of the situation, the production of tempe bongkrek has been banned since 1988.<ref name="review" /><ref name="Riyanto" /> Clandestine manufacture continues, however, due to the popular flavor. The problem of contamination is not encountered with bean and grain tempeh, which have a different composition of [[fatty acid]]s that is not favorable for the growth of ''B. gladioli'', but encourages growth of ''Rhizopus'' instead. When bean or grain tempeh has the proper color, texture and smell, it is a very strong indication the product is safe. Yellow {{Transliteration|jv|tempe bongkrèk}} is always highly toxic due to toxoflavin, but {{Transliteration|jv|tempe bongkrèk}} with a normal coloration may still contain lethal amounts of {{Transliteration|jv|bongkrek}} acid.<ref>{{Cite news|url=https://www.inspirasi.co/rharyobimosetiarto/2251_waspadai-toksoflavin-dan-asam-bongkrek-yang-dihasilkan-bakteri-pseudomonas-|title=Waspadai Toksoflavin dan Asam Bongkrek Yang Dihasilkan Bakteri Pseudomonas|last=Setiarto|first=Raden Haryo Bimo|access-date=2018-01-18|language=id|archive-date=2018-01-18|archive-url=https://web.archive.org/web/20180118181518/https://www.inspirasi.co/rharyobimosetiarto/2251_waspadai-toksoflavin-dan-asam-bongkrek-yang-dihasilkan-bakteri-pseudomonas-|url-status=usurped}}</ref>

===Oat tempeh===
A form of tempeh based on [[barley]] and [[oat]]s instead of soy was developed by scientists at the Swedish Department of Food Science in 2008. It can be produced in climatic regions where it is not possible to grow soybeans.<ref>{{cite journal|url=https://www.sciencedaily.com/releases/2008/05/080528095627.htm |title=New Vegetarian Food With Several Health Benefits|journal=ScienceDaily|date=May 30, 2008|access-date=20 January 2018}}</ref>