JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.27277

A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025)

*Nurul Hasniah  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia, Indonesia
Fariz Nurmita Aziz  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia, Indonesia
Rafli Zulfa Kamil  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang, Central Java 50275, Indonesia, Indonesia
Tanjina Akter  -  Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand, Thailand
Open Access Copyright 2025 Journal of Applied Food Technology

Citation Format:
Abstract

Tempeh, a traditional Indonesian fermented soybean product, has garnered increasing global attention due to its rich nutritional profile, health benefits, and suitability as a sustainable alternative protein source. This study presents a bibliometric analysis of tempeh-related scientific publications retrieved from the Scopus database, aiming to map the evolution of research, identify leading contributors, and uncover prevailing and emerging research trends. A total of 897 documents published between 1928 and 2025 were analyzed using VOSviewer to generate visualizations of keyword co-occurrences and bibliographic data. The results show a notable rise in tempeh research after 2010, with significant contributions from Indonesian institutions and increasing global interest. Thematic clusters identified include microbiological fermentation, nutritional and technological applications, animal-based functional food studies, and clinical health research. This study highlights tempeh’s expanding role in functional food science and emphasizes opportunities for interdisciplinary collaboration and further research, particularly in underexplored health and sustainability dimensions.

Fulltext View|Download
Keywords: bibliometric analysis; fermented food; sustainable protein; tempeh; trend

Article Metrics:

Article Info
Section: Review
Language : EN
Recent articles
A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025) More recent articles
  1. Ahmad, A., Ramasamy, K., Jaafar, S.M., Majeed, A.B.A., Mani, V. 2014. Total isoflavones from soybean and tempeh reversed scopolamine-induced amnesia, improved cholinergic activities and reduced neuroinflammation in brain. Food and Chemical Toxicology 65 120–128. DOI: 10.1016/j.fct.2013.12.025
  2. Ahnan‐Winarno, A.D., Cordeiro, L., Winarno, F.G., Gibbons, J., Xiao, H. 2021. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety 20(2): 1717–1767. Wiley Online Library
  3. Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J.C., Gerds, M.L., Hammes, W.P., Harnett, J., Huys, G., Laulund, S., Ouwehand, A. 2012. Food fermentations: microorganisms with technological beneficial use. International journal of food microbiology 154(3): 87–97. Elsevier
  4. Damanik, R.N.S., Pratiwi, D.Y.W., Widyastuti, N., Rustanti, N., Anjani, G., Afifah, D.N. 2018. Nutritional composition changes during tempeh gembus processing. IOP Conference Series: Earth and Environmental Science. Vol. 116. DOI: 10.1088/1755-1315/116/1/012026
  5. Frediansyah, A. 2024. Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food. Process Biochemistry 147 600–624. DOI: https://doi.org/10.1016/j.procbio.2024.11.008
  6. Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F. 2010. Functional foods and nondairy probiotic food development: trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety 9(3): 292–302. John Wiley & Sons, Ltd. DOI: 10.1111/j.1541-4337.2010.00110.x
  7. Kuswanto, K.R. 2004. Industrialization of Tempe production. In Steinkraus, K. H. (Ed). Industrialization of indigenous fermented foods, revised and expanded. p. 587–635. Boca Raton, Florida: CRC Press
  8. Mani, V., Ming, L.C. 2017. Tempeh and other fermented soybean products rich in isoflavones. In Frias, J., Martinez-Villaluenga, C. & Peñas, E. (Eds). Fermented Foods in Health and Disease Prevention. Academic Press
  9. Marco, M.L., Heeney, D., Binda, S., Cifelli, C.J., Cotter, P.D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E.J., Hutkins, R. 2017. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology 44 94–102. DOI: https://doi.org/10.1016/j.copbio.2016.11.010
  10. Nout, M.J.R., Kiers, J.L. 2005. Tempe fermentation, innovation and functionality: Update into the third millenium. Journal of Applied Microbiology 98(4): 789–805. DOI: 10.1111/j.1365-2672.2004.02471.x
  11. Nuryanti, S., Rahmawati, S., Magfirah, M., Sriyulaningsi, S. 2024. Organoleptic characteristics of tempeh from durian seed (Durio zibethinus Murr) as alternative raw material. Jurnal Penelitian Pendidikan IPA 10(8): 5844–5850
  12. Ritchie, H., Rosado, P., Roser, M. 2022. Environmental impacts of food production. Our world in data. Retrieved from https://ourworldindata.org/environmental-impacts-of-food?fbclid=IwAR1h-6Dqxoti9sv
  13. Rizal, S., Kustyawati, M.E., Murhadi, Hasanudin, U. 2021. The growth of yeast and fungi, the formation of β-glucan, and the antibacterial activities during soybean fermentation in producing tempeh. International Journal of Food Science 2021(1): 6676042. John Wiley & Sons, Ltd. DOI: https://doi.org/10.1155/2021/6676042
  14. Shurtleff, W., Aoyagi, A. 2011. History of Tempeh and Tempeh Products (1815-2011) Extensively Annotated Bibliography and Sourcebook
  15. Steinkraus, K.H. 1996. Handbook of indigenous fermented foods. CRC Press
  16. Wisnujati, A., Yudhanto, F., Ardaniah, V., Andika, D.A., Rahaman, M. 2024. Technological integration for the growth of small-scale tempeh enterprises in Banguntapan, Bantul. E3S Web of Conferences. Vol. 595, p. 1002. EDP Sciences
  17. Zaheer, K., Humayoun Akhtar, M. 2017. An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health. Critical reviews in food science and nutrition 57(6): 1280–1293. Taylor & Francis
  18. Zahra, F.A., Fulyani, F., Maharani, N., Anjani, G., Noer, E.R. 2023. Effects of fermented tempeh using Rhizopus oligosporus and Lactobacillus rhamnosus GG on body weight, Lee index, high sensitivity C reactive protein and lipid profile of obese rats. Journal of Biomedicine and Translational Research 9(1): 31–38. Faculty of Medicine, Universitas Diponegoro

Last update:

No citation recorded.

Last update:

No citation recorded.