To do the fermentation process, soy needs to be assisted by yeast. Named Rhyzopus, this yeast can turn soybeans into tempeh that has a distinctive savory taste.
Tempe known by the people of Indonesia is tempe that no soy. This fermentation causes tempeh to change the chemistry of both soybean seeds and makes tempe more easily digested by the body.
(Ragi tempeh Delicious)
There are several types of Rhyzopus that can be used as tempe yeast such as Rhyzopus Oligosporus, Rhyzopus Oryzae, Rhyzopus Stolonifer or Rhyzopus Arrhizus.