into tempe, tofu, soy sauce, tauco, and soymilk. Among those soybean products, tempe is the food with the highest isoflavone aglycone thus.for other products (such as tauco, soy sauce and others). Teknologi Back-Slopping pada Pembuatan “Quick Tempe” Skala Industri Rumah Tangga. Jurnal Research Journal of Pharmaceutical, Biological and Chemical. Sciences Pembuatan Susu Kedelai dan Tauco.web: pustaka.deptan.go.id.