Tempe Fermentation in Yogyakarta, Indonesia (IMAGE)

University of Copenhagen - Faculty of Science

Tempe Fermentation in Yogyakarta, Indonesia

Caption

Tempe fermentation in Yogyakarta, Indonesia. The optimal fermentation temperature is 26-30°C, the normal outdoor temperature. Hence the local production technology is very simple. Beans are packed in small plastic bags, with the fungus, and ferment for 18-30 hours on racks. At this production site more than 300 kg is produced daily for the local market.

Credit

Dwi Larasatie Nur Fibri, University of Copenhagen / Universitas Gadjah Mada

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