Tempeh, a traditional Indonesian food made from fermented soybeans, is widely recognized for its affordability, high fiber content, and nutritional value—making it a staple in the daily diets of many Indonesians. Despite its low cost, the traditional process of making tempeh is labor-intensive and time-consuming. Following the COVID-19 pandemic, tempeh gained international attention as a superfood and a popular plant-based protein alternative, particularly among vegetarians. This paper presents an automated tempeh-making machine designed to streamline the production process, reducing processing time by 50% while improving hygiene standards compared to conventional methods. During a public exhibition, 93% of respondents expressed a strong interest in learning more about tempeh, highlighting its growing global appeal.
