Tempe: Makanan Murah Kaya Nutrisi Bagi Kesehatan Keluarga

Abstract

Tempeh is a fermented soybean food product known as a source of high-quality vegetable protein and has long been an important part of Indonesian consumption. Besides its high nutritional value, tempeh is also easily processed into various dishes, making it a nutritious and economical food. The purpose of making tempeh is to provide a nutritious food source that can be used as an alternative side dish when other food prices increase. The manufacturing process involves soaking, grinding, boiling, drying, mixing yeast, and fermentation for 30–36 hours. Tempeh offers various health benefits because it contains protein, fiber, B-complex vitamins, minerals, probiotics, and isoflavones, which act as antioxidants. These contents support the nutritional needs of the community, especially children and adolescents, thus contributing to the formation of a healthy and quality generation. With its high nutritional value, affordable price, and widespread availability, tempeh is an important and beneficial food for daily needs.

Keywords: Tempeh, Soybean fermentation, Food security