Tempe is a traditional food and know most of the people of Indonesia, but know that Tempe has now spread throughout the world .
Vegetarians around the world many who have used tempeh instead daging.A result now tempe produced in many places in the world , not only in Indonesia. Various studies in a number of countries , such as Germany , Japan , and the United States .
The technique of making tempeh has done the people of Indonesia especially Java stems from society for several centuries lalu the manufacturing procedure is very simple . Different 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 used are also of good quality and should not be mixed with other grains , such as corn , green beans and other grains . In addition , the processing procedure must be done carefully . Tempeh -making process is basically the process of growing mold spores tempeh , namely Rhizopus sp . , On soybean seed .
In its growth , Rhizopus sp . forming threads called hyphae thread . The hyphae threads tying kedalai seeds with each other soy beans , soy beans that form a compact mass . Soybean mass was then referred to as tempeh .
During the growth period , the fungus Rhizopus sp . also produce enzymes that can break down the protein contained in soy beans , so that the protein - protein in soybean seeds is easily digested . During the period of the growth of fungus Rhizopus sp . In addition to Rhizopus , predicted many other possible types mkiroorganisme intervene , but did not show significant activity .
However , the real activity of microorganisms that may interfere will look after the activities of the growth of Rhizopus sp . beyond the optimum period , ie, after the formation of new spores white - black . It can be seen , especially on the left tempeh or stored at room temperature , ie with a strong smell of ammonia . The smell of ammonia in the tempe tempe showed that began to decay . The ammonia smell is still felt even tempeh has been cooked , so it can reduce consumer tastes .
Therefore , in order to obtain good quality tempeh and hold a bit longer , then during the process of making tempeh to note regarding sanitation and purity of seed ( inoculum ) to be used .
A. TOOLS AND MATERIALS
B. 1 TOOL
1.A basin
2.A Sieve
3.A Dandang
4.A Fan / Fan
5.A timber Sotel
6.A winnowing
7.a Stove
8.a other necessary equipment
B. 2 MATERIALS
1 . soybeans
2 . Tempeh ( inoculum RAPRIMA ) or pure cultures of Rhizopus sp .
3 . Plastic bags or banana leaves , or leaves of teak .
B. HOW TO WORK
Wash winnowing , sieve , and cukil fan to be used , then dried .
Clean the soybeans of other materials are mixed , then wash thoroughly.
Soak the soy beans were washed for 12-18 hours with normal cold water ( hydration process that soybeans absorb water as much as possible ) .
Remove the seed coat soybeans that have soft , then wash or rinse with clean water .
Steamed / boiled soy beans until tender .
After soybean feels soft , pour the seeds in the winnowing that has been cleaned , and then cooling it with the wind fan / fan , stirring, stirring until the seeds warm.
Sprinkle yeast tempeh ( RAPRIMA ) which has been prepared little by little , stirring, stirring so evenly ( 1.5 grams to 2 kg tempeh soy ) . 8 . Prepare plastic bags or banana leaves , or leaves of teak to pembungkus. If plastic bags are used for packaging , give small holes in the bag using a stick or fork .
Put soy tempeh that has been given ( RAPRIMA ) into the wrapper , set its thickness according to taste
The soy bean fermentation process at room temperature for one or two days or until the entire surface is covered mushroom soy .
Note :
1.Perhatikan workplace hygiene and cleanliness of equipment will improve the quality of work produced tempeh .
2 . Warmer room temperatures accelerate the fermentation process the fungus in soybean .
