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Soy and legumes from Java, Indonesia
In Java tempe is also made from local beans such as velvet bean (koro benguk) and jack bean. These beans carry natural toxins. In two lab studies they are soaked and boiled twice, dehulled or sliced, and soaked for a day with the water changed before the usual tempe mould goes in. Wrapped in plastic or leaves and kept at about 30 °C, they set into a cake in one to three days.
| Velvet beans or jack beans | Velvet bean seeds from Yogyakarta; jack bean seeds from Wonogiri, Central Java, in the two studies[astawan2024][agustia2025] |
| Tempe starter (Rhizopus oligosporus)0.2 % | A commercial starter (Raprima); the amount is from the jack bean study[agustia2025][astawan2024] |
| Plastic, banana leaf or teak leaf | For wrapping the cakes[agustia2025] |
| Starter | tempe starter (commercial Rhizopus oligosporus) |
Total time across the recorded steps: 3 days – 5.1 days
What changes: The hard beans soak in water for a day
Output: swollen beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In Java tempe is also made from local beans such as velvet bean (koro benguk) and jack bean. These beans carry natural toxins. In two lab studies they are soaked and boiled twice, dehulled or sliced, and soaked for a day with the water changed before the usual tempe mould goes in. Wrapped in plastic or leaves and kept at about 30 °C, they set into a cake in one to three days. Made in 6 steps over 3 days – 5.1 days. The longest step, let the mould bind the cake, takes 24 h – 3 days (Agustia F.C 2025) and runs at 30 °C (Agustia F.C 2025). Rhizopus oligosporus does most of the fermenting.
| Main step | 24 h – 3 daysReported[agustia2025] | Let the mould bind the cake |
|---|---|---|
| Temperature | 30 °CReported[agustia2025] | Let the mould bind the cake |
Soybean tempe needs one soak and one boil. In the studies here velvet and jack beans are soaked twice and boiled twice, and the jack bean sprouts are sliced. These beans carry toxins such as HCN, which the jack bean study found fell through these steps and fermentation together.
These beans are toxic if they are not prepared well, and the velvet bean study here reports no toxin measure. Raw velvet beans are not safe to eat. They hold L-DOPA, a Parkinson's disease drug, and the hallucinogen dimethyltryptamine, which are only lowered by roasting, drying or cooking in water that is thrown away repeatedly; boiling still leaves about 1.5 % L-DOPA [rijntjes2019]. Badly processed seeds have caused mass psychosis, severe vomiting, confusion and coma [rijntjes2019, cilia2026]. People on Parkinson's drugs should ask their neurologist before eating it [cilia2026]. In one study, soaking, boiling and 72 h of fermentation cut the HCN of jack bean sprouts by about 91 %, to about 0.8 ppm (Agustia 2025). The authors call that safe against the 10 ppm Codex limit they cite, but HCN is the only toxin they measured, so it does not show that jack bean tempe is safe. These steps cover velvet and jack bean only. Never make this from coconut press cake, which can carry bongkrekic acid, a heat-stable toxin that can be fatal [anwar2017].
Hazards the sources name: L-DOPA and the hallucinogen dimethyltryptamine in velvet bean seed; boiling still leaves about 1.5 % L-DOPA; HCN in jack bean sprouts, 9.62 ppm before soaking, boiling and fermentation.
Every number is labelled with how it is known. How this atlas is made
By the mid-1970s tempe was being made from at least 17 local seeds and press cakes (Shurtleff and Aoyagi). Studies of velvet bean and jack bean tempe now look at them as local substitutes for imported soybeans.
