For centuries, soy foods have been consumed by Asian people, while they are relatively new to US consumers. Soy foods have been well known among Western vegetarians for many decades, primarily for their nutrient content and can be extremely versatile as a substitute for meat, dairy products, snacks and can even be counted in your daily servings of vegetables. The quality of soy protein is higher than other legumes (protein digestibility-corrected amino acid scores for soy protein from different soy foods range from approximately 0.9 to 1.0) (Rand et al., 2003) and high amounts of essential fatty acid omega-3 and α-linolenic acid (ALA) is found in soy (Wu et al., 2004). Therefore, soy foods have often been popular with vegetarians more for the ease with which they can be incorporated into the diet than for their nutrient content. The Food and Drug Administration (FDA) released a statement that “25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” Since then, interest in soy protein among consumers has increased. This statement is based on the review of several long-term studies on the effects of soy protein on cardiovascular disease. The consumption of soy protein brings other benefits to our health, such as reducing the level of cholesterol and body fat, preventing osteoporosis, reducing the rate of tumors and antihypertensive activity (Baraem and Zata, 2011 ). However, in recent years, more attention has been paid to the composition of soy and its fermented products because they may be potential anti-carcinogens and other therapeutic agents have been reported (Messina, Persky, Setchell, & Barnes, 1994). Several groups of researchers have...... half of the article ...... eh.1.5 Significance of the study Therefore, this study will strive by producing plant-based proteins to decrease the global demand for FBS and to decrease the number of bovine fetuses necessary for the production of FBS. It is critical to conduct a study that is not only capable of producing protein hydrolysates from tempeh, but also increases cell growth performance when tempeh hydrolysates are tested in cell cultures. It is significant since tempeh hydrolysates can be a good substitute for animal-derived whey such as fetal bovine serum because it is more ethical, economical and environmentally friendly. In this experiment, tempeh will be subjected to solvent extraction to produce. Subsequently, the protein isolate will be enzymatically hydrolyzed to produce peptides. Finally, tempeh hydrolyzate will be tested on human skin fibroblast cell cultures and their growth