Tempe bongkrek

Tempe bongkrek is a type of tempeh, a traditional Indonesian soy product, that is made from coconut press cake, also known as bongkrek. It is a unique variant of tempeh and is known for its potential to be contaminated with the deadly toxin, bongkrekic acid.

History

The production of tempe bongkrek has a long history in Indonesia, particularly in the regions of Central Java and West Java. It was traditionally made as a way to utilize the waste product of coconut oil production, the coconut press cake.

Production

The production process of tempe bongkrek is similar to that of regular tempeh. The coconut press cake is fermented with a type of mold, Rhizopus oligosporus. However, the process can be contaminated by the bacterium Burkholderia gladioli, which produces the deadly bongkrekic acid.

Health Risks

The main health risk associated with tempe bongkrek is the potential for contamination with bongkrekic acid. This toxin is highly lethal and resistant to heat, meaning it cannot be destroyed by cooking. Symptoms of bongkrekic acid poisoning include stomach pain, sweating, and general weakness, which can lead to coma and death.

Regulation

Due to the health risks, the production and sale of tempe bongkrek is banned in many parts of Indonesia. However, it is still produced and consumed in some areas, often due to lack of awareness about the risks.

See Also

• Tempeh
• Bongkrekic acid
• Food safety