Roughly 12 to 15 kinds of enzymes, most of which belong to hydrolase, can be detected in soybean tempeh by API ZYM system. The formation of these enzymes and their activities are dependent on the type of tempeh starter, such as Rhizotus strain and Ragi, used for the fermentation. Among the commonly used starters, Ragi 1, 2, and 3, which are lndonesian tempeh starters, produce a higher protease activity compared to the Rhizopus strain. Although soluble protein content in an autoclaved soybean (starting material) decreases to about one half of the initial value during the tempeh fermentation, free amino acids increases by about 10 folds compared to the initial value. It has been determined that the free amino acids can be produced by the hydrolysis of soluble proteins contained in the autoclaved soybean under the existence of the protease formed in the tempeh.
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