History, manufacture, nutritional content, bioactive compounds, and health benefits of tempeh and tofu as alternative protein in Indonesia: a review

Abstract

This article reviews the historical background, production processes, nutritional composition, bioactive compounds, and health benefits of tempeh and tofu as alternative protein sources in Indonesia. Tempeh and tofu are popular plant-based proteins integral to Indonesian cuisine for centuries, offering a sustainable and nutritious alternative to animal proteins. Tempeh, a fermented soybean product, is rich in proteins, essential fatty acids, vitamins, and minerals. At the same time, tofu, made from coagulated soy milk, provides a complete amino acid profile and is low in carbohydrates. The fermentation process enhances the bioavailability of nutrients in tempeh, making it a functional food with health benefits, including digestive and cardiovascular health booster and potential anti-cancer properties. Tofu, with its bioactive peptides, offers antioxidative and anti-inflammatory effects, contributing to overall health. This review also highlights the potential of tempeh and tofu in addressing Indonesia's growing protein needs and sustainability challenges, through innovative products promising economic and nutritional benefits.