Tempeh, a traditional Indonesian food made from fermented soybeans, is now gaining popularity worldwide. Popular not only locally, but also globally, tempeh is sought after, particularly due to healthy lifestyle trends. Tempeh is now considered an Indonesian superfood with significant export potential. High in protein, antioxidants, and vitamins, and low in calories, tempeh is a popular healthy alternative among global consumers. Indonesian tempeh is sought after internationally for several reasons: 1) High in nutrients and low in calories. Tempeh is rich in plant-based protein, probiotics, and fiber, making it suitable for a healthy and vegan-friendly diet. 2) Creative and popular processed options. In international markets, tempeh is being developed into various attractive forms, such as tempeh patties (for burgers), BBQ tempeh, marinated tempeh, black bean tempeh, and jarred tempeh. 3) The growing trend of veganism and plant-based consumption. Countries such as Japan, South Korea, and the United States continue to experience growing demand for plant-based foods, and tempeh is a key choice.
According to 2022 data, the value of tempeh exports from Indonesia reached USD 1.61 million, a 57% increase compared to the previous year (USD 1.02 million). The export growth trend from 2018–2022 also experienced an average annual increase of 20.49%. The main destinations for Indonesian tempeh exports include Malaysia, Singapore, Hong Kong, Taiwan, Japan, and South Korea. One notable achievement came from IPB University and Rumah Tempe Azaki, which successfully exported 17.2 tons of frozen tempeh to South Korea, demonstrating a tempeh product innovation that can withstand extreme temperatures. Despite high demand, tempeh exports must still meet international food safety standards, including: 1) HACCP (Hazard Analysis and Critical Control Points), and 2) Codex Regional Asia. Tempeh quality standards that apply in Asian countries to maintain quality and market confidence.
