Tempeh and tofu are traditional foods most of the people of Indonesia, but know that at this time Tempe had spread all over the world.
Vegetarians around the world many are already using tempeh as a meat substitute. As a result now tempe produced in many places in the world, not only in Indonesia. Various studies in several countries, like Germany, Japan, and the United States.
The technique of making this tempe has done the people of Indonesia in particular stems from the Java community for a few centuries ago with the manufacturing procedure is very simple. A variety of base materials that can be used in the manufacture of tempeh, but the most popular and most widely used is soy tempeh.
To obtain good quality tempeh, the soybeans are used also must be of good quality and not mixed with other grains, like corn, green beans and other grains. Moreover, processing procedure must be done carefully. The process of making tempeh is essentially tempeh mold spores growing process, namely Rhizopus sp., In soybean seeds.
In its growth, Rhizopus sp. forming threads called hyphae threads. Hyphal threads are tied with one seed kedalai other soy beans, soy beans so that they form a compact mass. Soybean mass was then referred to as tempeh.
During growth, the fungus Rhizopus sp. also produces an enzyme that can break down proteins found in soy beans, so that the proteins in soybean seeds is easily digested. During the growth of fungus Rhizopus sp. In addition to Rhizopus, estimated that many other possible types mkiroorganisme intervene, but did not show significant activity.
However, the real activity of the microorganisms that might intervene will be visible after the growth of Rhizopus sp activities. beyond the optimum, ie after the formation of new spores are white-black. It can be known, especially in Tempe who left or stored at room temperature, ie with terciumnya smell of ammonia. The presence of ammonia odor in Tempe showed that tempeh began decay. The smell of ammonia is still felt even though Tempe has been cooked, so it can lower the consumer's tastes.
Therefore, in order to obtain good quality tempeh and lasting a little longer, then during the process of making tempeh should be noted regarding sanitation and purity of seed (inoculum) to be used.
A. EQUIPMENT AND MATERIALS
B. 1 TOOL
1. Basin
2. Sieve
3. Cormorant
4. Fan / Fan
5. Sotel wood
6. Tampah
7. Stove
8. Other necessary equipment
B. 2 MATERIAL
1. Soybeans
3. Plastic bags or banana leaves, or leaves of teak.
B. HOW TO WORK
- Wash Tampah, sieves, fans and cukil to be used, then dried.
- Clean the soya beans from other materials are mixed, and then rinse until clean.
- Soak the soy beans that have been washed clean for 12-18 hours with plain cold water (hydration process for soy beans absorb as much water as possible).
- Remove the skin of soybean seed that has been soft, then wash or rinse with clean water.
- Steamed / boiled soy beans until just tender.
- After soybean seeds were tender, pour the seeds on Tampah that has been cleaned, then diangin-wind with a fan / fan-stirring, stirring until the grains are warm.
- Sprinkle yeast tempeh (RAPRIMA) which has been prepared gradually while stirring, stirring to evenly (1.5 grams of yeast to 2 kg soybean tempeh). 8. Prepare plastic bags or banana leaves, or teak leaves for wrapping. When the plastic bags used for packaging, give small holes in the bag using a stick or a fork.
- Put soybeans that have been given the Tempe yeast (RAPRIMA) into the wrapper, set its thickness according to taste
- Fermentation process of soybeans is at room temperature for one or two days or until the entire surface covered with mushroom soy beans.
Note:
- 1.Perhatikan workplace cleanliness and hygiene equipment will improve the quality of work produced tempeh.
- 2. A warmer room temperature to accelerate the process of mold in tempeh fermentation.
05.09
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