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Who does not know "tempeh"? Indonesian food, especially as a friend Rice in the daily diet. Economical food that is always there in every diet of Indonesian society. But not many people know that power behind the food that tastes delicious, it's cheap and easy to obtain this.

Tempe often found at home and at food stalls, as a side dish and a complementary dish. But tempeh poorer not just a simple meal. Tempe has a content and better digestibility value compared to soybean.

Tempeh is a fermented food from soybean tempeh fungus Rhizopus Oligosporus.Pada increase the nutritional value of approximately 2-fold after soy fermented into tempeh, such as vitamin B2, vitamin B12, niacin, and pantorenat acid.