Tempeh Production Research Articles

Production, Quality and Acceptance of Tempeh prepared using Dolichos lablab (Indian bean )Legume

Tempeh has been one of the most widely accepted fermented products and usually produced by fermenting soybeans inoculated with Rhizopus oligosporus / Rhizopus oryzae. Tempeh could be prepared with legumes other than soybean thereby increasing the acceptability and digestibility of the common legume. Dolichos lablab is a herbaceous plant with high nutritional benefits and still under-used in various countries because of anti-nutrient factors, such as enzyme (trypsin, chymotrypsin, amylase) inhibitors, phytic acid, flatulence factors, etc. A processing technique that removes anti nutritional factors to safe level will improve the nutritional quality of this legume. The purpose of this study is to prepare and standardize tempeh using fresh Dolichos lablab and Arachis hypogea in 75:25 ratio and to evaluate the physio-chemical, nutritional and organoleptic quality of tempeh and its value added products viz., tempeh fry and tempeh gravy The quality analysis of this tempeh had 50.03 per cent of moisture, 20.13 g of carbohydrate, 19.37g of protein, 4.48 g of fat, 3.00 g of dietary fiber. On comparing the fresh tempeh, protein content of dried tempeh has increased considerably by 41.24 per cent and in the value added product viz., tempeh gravy and tempeh fry, protein content has increased by 16.67per cent and 5.09 per cent respectively. There was 100 per cent removal of anti nutritional factors viz., tannin and phytic acid due to various processing techniques. The overall acceptability of tempeh products was highly acceptable with score point of 8.0 ± 0.5 /9.0 and 7.5± 0.5 /9.0 for tempeh fry and gravy respectively. The unit cost production of 200 g of tempeh was Rs.50.00 only.

Produksi Tempe Kedelai dalam Perspektif Ekonomi Islam

The production of soybean tempeh is a business run by the owner of soy tempeh in Tembilahan city using fermented soybean as raw material and has good nutritional value for human health. This study aims to determine the production of soybean tempeh in the city of Tembilahan and to determine the production of soybean tempeh from an Islamic economic perspective. This type of research is qualitative research. The subject of this research is the owner of the soybean tempe production site in the city of Tembilahan, totaling 4 tempe owners. While the object of research is the production of soybean tempe in the city of Tembilahan in the perspective of Islamic economics. The data was collected by interview, observation and documentation. The conclusion of this research is the soybean tempeh production has not fully carried out the production process according to the perspective of Islamic economics, this can be seen from the discrepancy in the application of work in fields that are permitted by Allah, namely in one of the production sites, namely the application of the system. wages to workers and reduction of scales that have been regulated in Surah Al-Hadid verse 25 and Al-Isra verse 35

OPTIMALISASI TOTAL PENDAPATAN DENGAN PENGAPLIKASIAN MODEL PEMROGRAMAN NON LINIER DALAM PENENTUAN HARGA JUAL DAN PERMINTAAN PRODUKSI TEMPE

HJ tempeh factory in Ciluar Bogor is a company engaged in the tempeh production industry that produces several variants of tempeh products. Product variants include tempeh of sizes 18 cm x 30 cm, 18 cm x 25 cm, 20 cm x 25 cm, 17 cm x 25 cm, and mendoan tempeh of size 8 cm x 14 cm. The raw materials used for the production of each variant are soybeans and tempeh yeast. Due to limited raw materials to produce these variants, it is important for the company to determine optimum selling price as well as number of demands in seeking to obtain optimum revenue. Non-linear programming is used to determine the selling price and production demand of each tempeh product variant in order to optimize the total revenue. This study recommends the factory to generate daily sale of each tempeh variants as follows: 222 packs of tempeh sized 18 cm x 30 cm at Rp 8,299.00; 111 packs of tempeh sized 18 cm x 25 cm at Rp 5,698.00; 65 packs of tempeh sized 20 cm x 25 cm at Rp 6,826.00; 87 packs of tempeh sized 17 cm x 25 cm at Rp 4,805.00; and 833 packs of mendoan tempeh sized 8 cm x 14 cm at Rp 396.00. By using this scheme, total daily income to be gained is Rp 3,676,612.00.Keywords: tempe product variant, elasticity value, non-linear programming, optimization, determination of selling price.

Analisis pengendalian kualitas produk keripik tempe Deny menggunakan pendekatan six sigma DMAIC terintegrasi fuzzy FMEA [Analysis of the quality control of Deny's tempe chips using a six sigma DMAIC-integrated fuzzy FMEA approach

Deny Tempe Chips is one of the leading MSME chips products in Malang City. The tighter business competition encourages MSMEs to increase their competitive advantage through increasing production quality and minimizing production defects. The purpose of the study was to identify and analyze the factors causing defects in the production of tempeh chips. The research uses the six sigma DMAIC (define, measure, improve, analyze, control) method with fuzzy FMEA integration. The results showed that highest defect percentage as the main priority for improving the production process (CTQ) was oily tempe chips (82.04%). The processing capability of frying tempeh chips has a final yield value of 64.87%. The frying process sigma value of 1.88 was very uncompetitive level and required process improvement. The sources of the problems in the frying process were human factors, methods, and production facilities. The value of FRPN as the highest risk priority for tempe chips product defects was the limited number of skilled workers in the frying process that affected the number of defects in tempeh products. The corrective action strategy proposed was human resource planning to meet the needs of the SME workforce, including the provision of training, scheduling production supervision, and adding skilled workers in the production process.Keywords: product defects, Deny tempe chips, six sigma DMAIC method, quality control.

A training on the development of processed tempeh products in the working area of Lima Puluh Health Center

The role of small and medium enterprises (SMEs) includes job creation, increase competitiveness, and serve as revenue source for low-income earners. Institutional strategies are necessary in promoting the innovation and creativity of MSME actors. The purpose of this study is to equip new entrepreneurial cadres in the working area of Lima Puluh Health Center for increased productivity. Therefore, it is necessary to create a community service team to stimulate further development and generate tempeh-based snack products with attractive features and designs. A field survey involving 5 cadres and 5 alumni was employed to identify partner problems, engage cadres and alumni, as well as plan trainings. The present study resulted in the production of various processed tempeh products, including brownies, balls, cookies and nuggets.

Production Technology for Adding GDL (Glucono Delta Lactone) to Soy-Based Foods

The technology of adding Glucono Delta Lactone (GDL) to food made from soybeans is gaining popularity because it has many advantages. GDL is an acid that functions to coagulate proteins. GDL is a food additive that is Generally Recognized as Safe (GRAS). GDL has been applied in soy-based products such as tempeh and tofu. The use of GDL in tempeh products can reduce the acidification time of tempeh to 2-3 hours so that the production capacity of tempeh can increase significantly and reduce the amount of water used in the production process. The use of GDL in tofu is as a coagulant which makes the quality of tofu better than other agglomerates. The main objective of this paper is to provides an explanation of the application of GDL to soy-based foods. So, GDL can be used as an innovation to develop soybean-based food industries. It begins from describing about GDL, provides comparison between natural soy-based food and soy-based foods with GDL from study literature. Then moves to the application of GDL in tempeh, the application of GDL in tofu, and Back-Slopping technology.

Dominant Enterobacteriaceae in tempeh were primarily originated from soybean.

During tempeh production, boiling was considered as heat treatment that could significantly reduce or eliminate bacterial population in soybean before fungal inoculation. The objective of this study was to enumerate and trace Enterobacteriaceae communities in pre-boiling soybean, post-boiling soybean, and fresh tempeh designated as RTI and EMP. Standard plate count and qRT-PCR were employed to determine the culturable and non-culturable bacteria, while Enterobacterial Repetitive Intragenic Consensus PCR was conducted to determine the intraspecies genomic variations. Fresh tempeh from both RTI and EMP contained approximately 107 and 108 CFU/g of Enterobacteriaceae respectively. The number of bacteria in pre-boiling soybean were 10,000 times lower than in fresh tempeh. Our study showed that most Enterobacteriaceae were severely injured or quiescent during boiling process and quickly recovered up to 109 CFU/g in fresh tempeh. Some Klebsiella isolates found in tempeh were genetically identical to isolates in soybean, but different from those of medical isolates. This study suggested that soybean could be the main origin of Klebsiella in fresh tempeh.

DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.

DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.

Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability.

Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low-cost, health-promoting, and sustainable food processing technology to produce protein-rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety-improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

The effect of starter culture on bacterial profile in soybean tempeh

The bacterial population in soybean tempeh can be affected by many factors such as hygiene and preparation procedure of the soybean. In this study, we investigate the effect of different tempeh starter culture on the bacterial profile in comparison to other factors. The bacterial profile of five commercial tempeh made with different processing techniques and three samples made with different starter culture were analyzed using quantitative polymerase chain reaction (qPCR). The phylum Verrucomicrobia was only detected in commercial tempeh from unstandardized home-scale industries. Bacteroidetes were present in commercial tempeh and samples made with starter that contains cassavabased materials. Commercial tempeh from standardized medium-scale industries contains fewer total bacteria than those from home-scale industries. The addition of starter culture for tempeh production can increase the number of total bacteria compared to uninoculated soybeans. However, there was no difference in total bacterial amount between starter culture variation. Bacterial profiles of all samples were dominated by Firmicutes except tempeh with the starter culture Cap Jago that is dominated by Gammaproteobacteria. This study showed that although the type of starter culture did not significantly contribute to total bacteria in tempeh, it can influence the bacterial profile of the product on phylum level.

The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh.

Generally, the microorganism involved in soybean fermentation for the production of tempeh is Rhizopus oligosporus. However, Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is known to be present and grow in the fermentation process. This study was aimed at investigating yeast and fungal growth dynamics, β-glucan formation, and antibacterial activity against Escherichia coli during the fermentation after adding S. cerevisiae as an inoculum. The Randomized Complete Block Design (RCBD) was applied with two treatments and three repetitions. Three types of starter culture were S. cerevisiae, R. oligosporus, and the combination of both. The second treatment was fermentation time at room temperature (30 ± 2°C) for 0, 8, 16, 24, 32, and 40 hours. The dynamics were observed every eight hours. The obtained data were tested using Tukey's Honestly Significant Difference (HSD) test. The results indicated that yeast grew during this process from a single S. cerevisiae culture and a mixture of R. oligosporus and S. cerevisiae, but not from R. oligosporus alone. The yeast grew during and until the end of fermentation and decreased after 32 hours in the mixed cultures. The β-glucan formed in tempeh with all types of inoculum, but the antimicrobial activity against E. coli increased with fermentation time and was significantly different between treatments. The highest β-glucan content and antibacterial activity of tempeh are from the mixed culture. In conclusion, the addition of S. cerevisiae and R. oligosporus in soybean fermentation produced tempeh with the highest β-glucan content and antibacterial activity against E. coli. The presence of β-glucans suggests higher health benefits of tempeh.

Cost and Margin Analysis of Processed Agroindustry Product Marketing In Mataram City

This study aims to determine the marketing pattern of processed agro-industry products, examine the margins of each marketing agency, the profit of the institution and marketing channels, and the level of marketing efficiency in each marketing channel of processed agro-industry products in the city of Mataram. The type of research used is descriptive using quantitative and qualitative data. Data was collected through interviews with the help of questionnaires. The data analysis used is qualitative and quantitative analysis by calculating marketing margins, profits and efficiency in each marketing agency and marketing channel. The results obtained are the marketing system of processed agro-industrial products in the city of Mataram consisting of three marketing channels, namely from producers => collectors => retailers => final consumers. In my marketing channel, the leather cracker collectors have a margin of Rp. 15,000/Kg, while in the marketing channel that has the highest margin in this channel is the retailer, which is Rp. 20,000/Kg. Bread processed products with a marketing margin of IDR 250 / pack at retailers, then salted peanut products have a marketing margin of IDR 15,000 / kg in marketing channels I and II, Tofu and tempeh products have a marketing margin of IDR 250 / fruit (retailers) and IDR 750 /pack tempe for collectors and Rp 500/pack for retailers. Salted egg processed products have a marketing margin of Rp. 1000/egg in channel I and Rp. 500/egg in channel II. Marketing efficiency can be seen from the total marketing margin and farmer's share, where in Marketing Channels 1, 2, and 3, it can be seen that all marketing channels for processed agro-industry products are included in the efficient marketing level. The three marketing channels are efficient based on the acquisition of farmer's share which is above 50 percent. The costs incurred in each marketing channel consist of transportation costs, labor costs, and packaging costs. The cheaper the costs incurred, the more efficient the marketing channel and this is in the second marketing channel (the average marketing efficiency is 2.1%).

Community Empowerment Through 2nd Generation Tempeh Innovation Towards a Food Organized Village

Tempe h is one of Indonesia's traditional foods. Currently proposed to be a world cultural heritage in UNESCO. Tempe h cannot last long, so it takes innovation that can increase the economic value of tempeh itself. The main objective of this empowerment program is to optimize the potential of “UKM ” (Small and Medium Industries) in the food sector for tempeh craftsmen and reduce the losses of tempeh craftsmen for those whose tempeh is not sold. The target partner of this community assistance program is the “UKM ” group Tempeh Village in Beji Village , Junrejo, Batu City who has been economically productive as Tempeh craftsmen. The method used is Asset Based Communities Development (ABCD), where the community service focuses on assets owned by the community as the main basis for program development. The efforts carried out are assistance to SMEs to deliver material on the nutritional value of 2 nd generation tempeh, workshops and 2 nd generation tempe making practices, entrepreneur assistance and evaluation. This innovation is expected to be a solution to the unsold tempe h problem. This assistance was carried out for 3 months. The output of this empowerment activity is in the form of material modules, 2 nd generation tempeh products, understanding of the nutritional value concept of second generation tempeh and digital marketing media plans.

PELATIHAN DIVERSIFIKASI OLAHAN TEMPE PADA PENGRAJIN TEMPE DI DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN

One of the tempeh craftsmen villages is Parerejo, Purwodadi Subdistrict, Pasuruan Regency. A total of 107 work and depend on their income as tempeh producers in that area. Thus far, most of the craftsmen only sold it in the form of fresh tempeh. Only view people are using tempeh as tempeh chips. Consequenetly, the tempeh are not sold on a day that is wasted due to the shelf life is not long enough. The introducing of implementers was carried out slowly and kinship before the main program was carried out. This program used fresh tempeh which was adjusted to the implementation of food technology knowledge. This was conducted by processing fresh tempeh into three types of diversified tempeh products such as mendoan tempeh, tempeh balls, and tempeh rolade. In this service program, communicative language was used to accompany knowledge transfer about tempeh processing to the tempe craftsmen community. This program was conducted to intend that the given information can be accepted by the community, so that this community service program get a positive response. After conducting counseling and training to the tempeh craftsmen community, some of enthusiastic were got from craftsmen when they did the activities. Most of the craftsmen did not yet know the diversification of processed tempeh products that were delivered by the team. As a result of this service program, it can be concluded that these activities were very beneficial for the tempeh craftsmen community in Parerejo Village and they hope that the service activities with more various materials.

Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content

Abstract. Rizal S, Murhadi, Kustyawati ME, Hasanudin U. 2020. Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content. Biodiversitas 21: 2667-2673. Saccharomyces cerevisiae grows and produces β-glucan during fermentation in tempeh production. The content of β-glucan in tempeh is influenced by the growth of S. cerevisiae throughout fermentation. The purpose of this study was to determine the effects of different types and concentrations of carbon sources on yeast growth, fungi growth, and β-glucan content in tempeh inoculated using Rhizopus oligosporus and S. cerevisiae. This study used a Factorial Randomized Complete Block Design (RCBD) with two factors and three replications. The first factor was the types of carbon sources, tapioca and wheat flour; the second factor was the concentrations of carbon source, 0.0%, 2.5%, 5.0%, 7.5% and 10.0% (w/w). Tempeh produced was investigated for yeast number, fungi number, β-glucan content, and pH value. The obtained data were tested using Tukey's Honestly Significance Difference (HSD) test. The results showed that the addition of various types and concentrations of carbon source significantly influenced the increase in yeast number, fungi number, β-glucan content, and pH in tempeh. The growth of yeast, fungi, and β-glucan content increased along with the increment of carbon source concentration. The amounts of yeast, fungi, and β-glucans in tempeh added with tapioca were higher compared to tempeh with wheat flour. The addition of 10% tapioca produced the highest amount of yeast with 9.505 Log CFU/g and the highest β-glucan content with 0.707% (w/w).

PENINGKATAN DAYA SAING KEDELAI LOKAL TERHADAP KEDELAI IMPOR SEBAGAI BAHAN BAKU TEMPE MELALUI PEMETAAN FISIKO-KIMIA

The main problem encountered in the production of tempeh was its raw material, namely soybeans dominated by soybean supplied from other countries, mainly dominated by imported products from the United States. The majority of tempeh craftsmen's perception is that imported soybeans are superior to local soybeans. This is of course unfortunate because it will further aggravate the competitiveness of local soybeans. This research was conducted to explore the advantages of local soybeans, especially from the physico-chemical aspects of imported soybeans. The research objective was to map the physico-chemical properties of local and imported soybeans as raw material for tempeh. One factor trial design was used, with soybean varieties (4 local and 1 imported) as a factor. Variables observed included: antioxidant, bulk density, swelling power, plant quality, seed size, WAI, WSI, protein, yield, and density. The results obtained: 1) antioxidant : Devon 1 imported soybeans, 2) bulk density: fourth of local soybeans = imported soybeans, 3) swelling power : Argomulyo = imported soybeans, 4) quality of cooking: fourth of local soybeans imported soybeans, 5) seed size : Grobogan and Argomulyo imports, 6) WAI: Argomulyo and Demas imported soybeans, 7) WSI: Devon = imported soybeans, 8) protein: Grobogan and Detam imported soybeans, 9) density: Bromo imported soybeans, 10) extraction value: Anjasmoro, Argomulyo, and Grobogan imported soybeans.

Consumers' Perceptions and Sensory Properties of Beef Patty Analogues.

The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (n = 15), a pilot sensory evaluation, and a full consumer sensory study. The focus groups were asked about their consumption of beef patties, attitudes towards processed meat, attitudes towards negative aspects of red meat consumption, and attitudes towards tempeh consumption, as well as sensory perceptions of the cooked patties and their visual acceptance of raw patties. Focus group discussions suggested that there was a market for the product if consumers were informed of tempeh health benefits. Participants seemed more willing to choose how to balance their diet with an antioxidant source than buy a beef patty with added antioxidants. The focus group participants rated the visual attributes of raw patties from all treatments and it was found that the 20% tempeh and 30% tempeh patties were ranked lower (p < 0.05) than the others. Overall, the sensory experiments showed that the inclusion of 10% tempeh was the most acceptable level of addition. There were no significant (p > 0.05) differences between the control and 10% tempeh patties for overall acceptability or acceptance of flavor. However, 10% tempeh patties were found to be more tender and juicier than the control (p < 0.05). A proper knowledge and awareness of consumers about the benefits of tempeh could allow the development of beef containing tempeh products.

Vitamin B&lt;sub&gt;12&lt;/sub&gt; production in soybean fermentation for tempeh

Most studies have found that vitamin B12 in tempeh is produced by contaminating bacteria specifically, Klebsiella sp. and Citrobacter freundii, during fungal fermentation. This study is to evaluate the effect of starter culture on the vitamin B12 and isoflavone aglicone content of soybean fermentation for tempeh production. In this study, soybeans were washed, soaked in water overnight, dehulled and sterilized by boiling at 100 ℃ for 30 min. Three starter cultures (103 CFU g-1) namely Rhizopus oligosporus, Klebsiella sp. and Saccharomyces cerevisiae were then inoculated as follows, soybeans + R. oligosporus + Klebsiella sp. (SRK), soybeans + R. oligosporus + S. cerevisiae (SRSc), soybeans + R. oligosporus + S. cerevisiae + Klebsiella sp. (SRScK), and Soy + R. oligosporus (SR) and soybeans + Klebsiella sp (SK). Inoculated soybeans were then incubated at 30 ±2 ℃ for 40 hours (tempeh-style). The growth of Klebsiella sp., S. cerevisiae, R. oligosporus and the production of vitamin B12 as well as isoflavone aglicones were observed. The results showed the highest vitamin B12 3.15 mg 100 g-1 was found in tempeh SRSc, followed by 2.88 mg 100 g-1 and 1.64 mg 100 g-1 in tempeh SR and SRScK, respectively. In addition, vitamin B12 in tempeh SRK was the lowest (0.81 mg 100 g-1). All the starter cultures were able to hydrolyze daidzin and genistin, but the amount of daidzein and genistein was tripled and doubled, respectively when Klebsiella sp was inoculated to the soybean fermentation. The study suggested that S. cerevisiae contributes to the production of vitamin B12, while Klebsiella sp contributes to production of daidzein and genistein in soybean fermentation for tempeh production.