Indonesia targets global tempeh market through yeast research

Indonesian researchers and officials are working to elevate tempeh from a local staple to a high-value global export product. A key component of this strategy involves the development of specialized local yeast (ragi) using Indonesia's diverse microorganisms to improve product quality.

Deputy Minister of Higher Education, Science, and Technology, Fauzan, emphasized the need to bridge the gap between university research and industrial application. He noted that innovation in yeast, packaging, and industrial scaling is essential to transform tempeh into an export-grade commodity.

One notable project involves a research team from the University of Indonesia, funded by the Indonesia Endowment Fund for Education (LPDP). The team is developing tempeh yeast using a combination of Rhizopus species through a ‘living lab’ approach, testing innovations in real-world conditions to ensure practical economic impact.