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Other from Java, Indonesia
Tempe bongkrek is a tempeh made by pressing the coconut left over from coconut-milk or oil making into a cake and growing Rhizopus mould through it. If the soil bacterium Burkholderia gladioli pv. cocovenenans takes hold instead, it makes bongkrekic acid, a heat-stable toxin that has killed many people. Indonesia banned its production after an outbreak in 1988.
A short entry: the sources we found record only what is said here about Tempe bongkrek itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tempeh (tempe kedelai, traditional leaf-wrapped), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Tempe bongkrek.
| Coconut meat left from coconut-milk or oil making, pressed into a cake | [anwar2017] |
| Rhizopus oligosporus mould, inoculated onto the cake | [anwar2017][buckle1990] |
| Starter | The pressed cake is inoculated with Rhizopus oligosporus mould. |
Total time across the steps of Tempeh (tempe kedelai, traditional leaf-wrapped): 2 days – 2.8 days
What changes: Lactic bacteria sour the soak water while the beans swell
Output: soured, soaked beans.
Microbes at work in this step
lactic acid bacteria sour the water; the acid holds back Enterobacteriaceae, B. cereus and S. aureus
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tempe bongkrek is a tempeh made by pressing the coconut left over from coconut-milk or oil making into a cake and growing Rhizopus mould through it. If the soil bacterium Burkholderia gladioli pv. cocovenenans takes hold instead, it makes bongkrekic acid, a heat-stable toxin that has killed many people. Indonesia banned its production after an outbreak in 1988. Rhizopus oligosporus does most of the fermenting.
| Temperature | 22–30 °CReported[anwar2017] | Inoculate with Rhizopus and incubate |
|---|
Unlike soybean tempeh, the base is fatty coconut waste, and coconut fat is what the bacterium needs to make bongkrekic acid. That fat is why this tempeh is deadly when it goes wrong.
Do not make or eat tempe bongkrek. This page records a banned food; we found no tested home method. A contaminated cake can look, smell and taste normal, and a 2017 review found no reliable commercial test to screen for the toxin. Bongkrekic acid blocks the mitochondrial adenine nucleotide translocase and is heat-stable, so do not count on frying or boiling to make a contaminated cake safe. It forms best at 22–30 °C and pH 6.5–8.0, and 2% salt alone reduced it but did not stop it. In coconut media no toxin was found with 10% coconut fat or less (dry basis), while 40–50% fat gave up to 1.4 mg/g, but corn flour foods and rice noodles have also caused fatal poisonings. In one lab study 2% salt plus acid to pH 4.5 blocked toxin formation in tempe bongkrek, but that is not a home safeguard, because many acidic foods have also been linked to outbreaks. The lethal dose in humans is poorly known; one source suggests 1–1.5 mg can be fatal, and another an oral LD50 of 3.16 mg/kg (Anwar et al. 2017). Treatment is supportive care only. Reported mortality averages about 60% in Indonesian outbreaks.
Hazards the sources name: Burkholderia gladioli pv. cocovenenans (formerly Pseudomonas cocovenenans), which makes bongkrekic acid and toxoflavin.
Every number is labelled with how it is known. How this atlas is made
The first outbreak was recorded in Java in 1895. Since 1975 contaminated tempe bongkrek has caused almost 3000 cases, including at least 150 deaths. Production was banned after an outbreak in 1988, but production and occasional outbreaks continue.
