Tempeh (a traditional Indonesian food made from fermented soybeans) is a popular food in Indonesia. Known for its affordability and popularity in Indonesia due to its high in fiber and other nutritional values, Tempeh is commonly served as a daily food staple in the country. Despite its low cost and price, the making of traditional Tempeh is far from simple. It takes significant amount of effort and time to produce it. Especially after the COVID-19 pandemic, there was a growing trend among vegetarians to introduce Tempeh as one of the super foods and an alternative vegetarian option worldwide. In this paper, we introduce an automated Tempeh maker machine that reduces processing time by 50% and ensures better hygiene compared to the traditional methods. Notably, 93% of respondents during the exhibition expressed interest in learning more about Tempeh. The main goal of this invention is to introduce the Indonesian Tempeh Machine (InEM), a groundbreaking automated home-scale tempeh maker. To the best of the researcher's knowledge, no machine currently exists that can automatically reduce the time needed to produce tempeh ready for consumption. Traditional methods, which require meticulous preparation and packaging, are still essential in tempeh production and are labor-intensive. The development of this machine will greatly simplify the tempeh-making process, thereby increasing its market supply. This machine was designed, funded, built, and tested by Rinda Hedwig at both USC and the Computer Engineering Laboratory. Students from BINUS High School and chef Trias conducted the tempeh-making experiments in the kitchen, while Marcel Saputra handled the documentation. The invention has been registered under the simple patent No. S00202309393 for the Mesin Pembuat Tempe Otomatis Skala Rumahan.