THE UTILIZATION OF OVERRIPE TEMPE (TEMPE SEMANGIT) AS INDIGENOUS CONDIMENT

 

M. D. P. T. Gunawan-Puteri1, C. Hanny Wijaya2, A. N. Mutukumira3

Abstrak

Abstract. Tempe and other soy-derived products are historically and currently some of the most important foods in the Asian region where diets remain predominantly plant-based. Tempe is a major fermented food in Indonesia that is known for its high nutrients and superior digestibility. Recent studies evaluated tempe as a high source of active peptides, isoflavone, and other bioactive compounds. Tempe consumption has shown cardio-protective effect and has also been reported for its contents of dietary free radicals and substances that counteract diarrhea, thus improving its role in food safety. Overripe tempe (tempe semangit and tempe bosok) is a term used for over-fermented tempe with pungent odour and darkening appearance commonly used in Javanese cuisine. Unique taste and odour of overripe tempe lead to the exploration of its potencies as condiment which may add the nutritional, safety and economic values of tempe. This paper discusses the beneficial effects of tempe and explores the potencies of tempe semangit as condiment.

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