Steps to Make Soy Tempe

It should be noted that tempeh is an example of a conventional biotechnology product, meaning that tempeh can be produced on a home and even private industrial scale.




In this discussion, we will explain how to make your own soy tempeh at home, the process of making soy tempeh, and fermenting soy tempeh equipped with how to make your own tempeh yeast with laru leaves.


Making Soy Tempe


Soybean tempeh is a food ingredient that is fermented by soybean seeds by molds (mushrooms). The type of fungus used is usually Rhizopus oligosporus, because it has a high activity of proteolytic enzymes (protein decomposers).


Compared to tempeh from other ingredients, such as from winged bean, lamtoro, tofu dregs, benguk, soybean tempeh is better known by the public. It has been recognized by the world that tempeh is a native Indonesian food that contains nutrients that must be considered.


Ways to use tempe include fried, lodeh vegetables, stir-fried, dry tempeh, tempeh burgers, rolled tempeh, and so on.


Tempe that is loved by the community is not only delicious and tasty, but also because it is rich in nutrients. With a protein content of 18.3 per 100 grams, it is an alternative source of vegetable protein. In addition, soybean tempeh also contains several amino acids that the human body needs.


To find out the nutritional content of soybean tempe compared to its raw materials (yellow soybean and black soybean) can be seen in the following table.


Steps to Make Soy Tempe


A. sorting


the goal is to separate unwanted objects, and select good seeds. The trick, winnowing soybean seeds / nyiru then winnowing.


B. Washing


Grains are put in a bucket filled with air, and it is better to drain the water. The purpose of this disposal is the dirt attached to or mixed with soybean seeds.


C. Boiling


The first boiling takes about 30 minutes to make the soybeans half cooked.


D. Soaking


Soaking lasts or approximately 8 hours until acidic conditions. This soaking aims not only to soften the soybeans but also to prevent the growth of spoilage bacteria during fermentation.


e. peeling


The next day, the skin peeled off. The trick, knead soybeans in water until the skin peels off. The purpose of this peeling is for yeast to grow properly.


F. Washing


Again the peeled soybeans are discarded. The trick, like washing rice for cooking. The goal is to remove the remaining dirt and soybean skin that has been peeled.


G. Boiling


After the soybeans are peeled and peeled again, then they are developed until the soybeans are cooked. Its purpose is to soften the soybeans, remove odors, add flavor, and kill any bacteria that may have grown during soaking.


H. Drying and cooling


After the soybeans are cooked, pour it into a winnowing / nyiru and flatten until thin. Allow to cool to the surface, dry to avoid the unquestionable growth of microorganisms.


The place used for drying and cooling choose a really clean, free from dirt and substances that inhibit the growth of yeast, such as salt.

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