Tempe segar memiliki masa simpan yang singkat, yaitu sekitar 1-2 hari pada suhu ruang (tanpa mesin pendingin). Hal tersebut dikarenakan kadar air yang cukup tinggi dan adanya kapang yang terus memecah komponen gizi pada tempe menjadi senyawa-senyawa sederhana, seperti amoniak akibat hidrolisis protein yang berlebihan.
Tempe is a fermented soy product by Rhizopus oligosporus. Tempe is made with a unique process, it was discovered centuries ago by the ancestors of indonesia. currently Tempe is very well known by many people in several countries. The historical evidence shows that tempe with the basic ingredients of soybean is a fermented product that was first created by the people of Central Java and has been commonly consumed since the 1700s.
KOPTI (Cooperative/Association of Tempe and Tofu Producers) branch Gunung Kidul, Yogyakarta has been developed a Tempe Pilot Production house called Rumah Tempe Indonesia (RTI) Gunung Kidul. The facility is located in KOPTI Office Gunung Kidul, Yogyakarta. The establishment of this facility was initiated and supported by Mercy Corps International Indonesia and the Indonesian Tempe Forum. They were inspired by KOPTI Bogor with its Rumah Tempe Indonesia (RTI) who serve as learning center for KOPTI members and other tempe producers in the surrounding area.
On April 14, 2014, USSEC Indonesia in collaboration with the Indonesian Tempe Forum and Mercy Corps Indonesia has successfully conducted Good Hygienic Practices & Food Safety Training for Tempe and Tofu producers at the Tempe & Tofu production center KOPTI South Jakarta. The training was participated by 22 tempe producers and 6 tofu produces who are KOPTI Member of South Jakarta.