In making tempe, the basic ingredients are soybeans and tape yeast (Inoculum raprima) which is a pure culture of tempeh mushroom, namely Rhizopus sp. Naturally, this tempeh fungus or yeast forms threads known as hyphal threads. These hyphae threads bind one soybean seed to another soybean seed, so that these soybean seeds form a compact mass. This soybean mass is hereinafter referred to as tempeh. Soybean selection is also a consideration to produce good quality tempeh, and you need to know that Indonesian soybeans are the number 1 quality soybeans in the world, even many countries such as Japan import Indonesian soybeans for the manufacture of tempeh which has very high economic value in Japan.
Now if you want to learn how to make tempeh this time I will share about how to make tempeh easily and simply, but has a fairly high taste, here’s how to make tempeh:
How to Make Tempe
Before you start making this tempe, prepare the necessary tools and materials in advance and make sure all the tools and materials are in a clean condition this concerns the results of the tempe later, unhygienic tools can cause organisms in the tempe to reduce the taste of the tempe itself:
Tempeh making tools & materials
- Fan / Fan
- Wooden Sotel
- Other necessary equipment
- Tempe yeast (Inoculum Raprima) or pure culture Rhizopus sp.
- Wrapping resembling paper, plastic bags, or banana leaves, or teak leaves.
How to make tempeh
- Prepare all tools and make sure they are clean
- Select, sort and clean soybeans from dirt or other mixed materials, select good quality soybeans by sorting them, then wash them thoroughly.
- Soak cleanly washed soybeans for 12-18 hours in plain cold water (this process is called the hydration process so that the soybeans absorb as much water as possible).
- Remove the skin of soybean seeds that have been soft by rubbing, then rinse or rinse with clean water.
- Steam / boil using steam until the soybeans are soft & tender.
- After the soybeans feel soft & tender, pour the seeds into the cleaned winnowings, then aerate with a fan/fan while stirring until the seeds feel warm.
- Sprinkle the tempeh yeast (RAPRIMA) which has been prepared in stages while stirring so that it is evenly distributed (1.5 grams of tempeh yeast for 2 kg of soybeans).
- Prepare a plastic bag or you can use banana leaves, teak leaves for wrapping. If you use a plastic bag as a wrapper, be sure to make small holes in the bag using a stick or fork.
- Put soybeans that have been given tempeh yeast (RAPRIMA) into the wrapper, adjust the thickness according to your taste (according to your expectations or your customers).
- The success of the soybean fermentation process can be seen from the entire surface of the soybean covered by fungus which is about 1-3 days. The fermentation process will run effectively at a warm room temperature, usually less than 3 days, it has become tempeh.
- The success of making quality tempeh is determined by tools, materials and a clean environment. Pay attention to the cleanliness of the work area and the cleanliness of work equipment will improve the quality of the tempe produced.
- A warmer room temperature speeds up the fermentation process of the mushrooms in tempeh.