Producing Tempe

Afifah Tri Hyuanawati
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Explanation

What is tempe? Tempe is a kind of food made of fermented soybean. It is the most popular food in Indonesia. It is practice, delicious, nutritious, and good for our health. Tempe contains some nutrition such as amino acid, omega 3 and omega 6, vitamin B, mineral, protein, and other antioxidants.

Tempe may be made from soybeans, wheat, or may include a mixture of soybeans and whole grains. In Indonesia, it is usual to use soybeans to make tempe. Tempe begins with whole soybeans, which are softened by soaking and hulling, then partly cooked. This is needed to make the soybeans absorb water and the acid in soaking process and also help mycelium fungi penetrate the beans.

A mild acidulent, usually vinegar, may be added in order to lower the pH and create a selective environment that favours the growth of the tempeh mould over competitors. A fermentation starter containing the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempe, the beans are knitted together by a mat of white mycelia.

Under conditions of lower temperature, or higher ventilation, grey or black patches of spores may form on the surface—this is not harmful, and should not affect the flavour or quality of the tempe. This sporulation is normal on fully mature tempe. A mild ammonia smell may accompany good tempe as it ferments, but it should not be overpowering. In Indonesia, ripe tempe (two or more days old) is considered a delicacy.

source: wikipedia