PAPERENGLISH

(HOW TO MAKE TEMPE)

CREATED BY :

GRUP 2

1. MEGAWATI FRATIWI

2. NILA N FADHILAH

3. RAHMA SURYANI

4. ZITA AMELIA MAHARANI

5. M. ARIANSYAH DZIKRI

LECTURER : dra. Risnawati, M.Pd

CHEMICAL ENGINERING

POLYTECHNIC STATE OF SRIWIJAYA

2015 - 2016

A. Introduction About Tempe

Tempe is a simple food that is widely consumed in Indonesia, but now has

worldwide. Tempe produced not only in Indonesia, but also in countries such as

Japan, Germany, the United States. Tempe is a food made from the fermentation of

soy beans or some other material that uses some kind of Rhizopus namely Rhizopus

oligosporus, Rhizopus oryzae. In general, tempeh is white because mycelial growth

of mold that holds the seeds of soybean, forming a solidified texture.

To obtain a good quality tempeh, soya should be of good quality and not

mixed with other materials. Beside that, the processing procedure must be done

carefully and precisely.

The process of making tempeh is basically the process of tempeh fungal

spores that grow Rhizopus sp on soybean seed. In the growth of Rhizopus sp

forming threads called hyphae thread. These hyphae threads bind soybean seeds

with each other soy beans. So that the seeds of soybean form a compact mass. Soy

period was then referred to as tempeh. During the period of growth of the fungus

Rhizopus sp also produce enzymes that can break down the protein contained in

soybean seeds so that the proteins in soybean seeds is easily digestible.

The characteristics of a good soybean seeds is:

1. Free from rest of the plant (leather pods, pieces of stems or branches), gravel,

soil or other grains.

2. winged seeds are not exposed to pests and diseases

3. winged seeds are not damaged and small

4. The skin is not wrinkled seeds

B. The Content of Tempe

Tempe is used against free radicals, which can slow aging and prevent

degenerative diseases (atherosclerosis, coronary heart disease, diabetes mellitus,

cancer, etc.). In addition Tempe contains antibacterial substances that cause

diarrhea, lowering blood cholesterol, preventing heart disease, hypertension, and

others.

C. The Ingredients In Process of Making Tempe

1. Soybean

Soybean has great health benefits. Packed

with protein, carbohydrates and healthy fats, this

legume provides your body with an ample energy

source. Discover the soybean’s protective

properties for cardiovascular health, cancer,

osteoporosis and menopause.

2. STARTER (Rhizophus Oryzae)

Starter has the function such as to help the

fermentation process and to grow mold, so that

hydrolyze compounds of complex compound into

simpler compounds that are easily digested by

human.

3. Water

Water is used to mix all ingredients to be

balnded and to wash soya beans and washing

equipments used. Water is also use to boil the soya

beans to be processed into tempe.

D. The Equipments In Process of Making Tempe

Stove and Pot

Basin

Tray

Spoon

Plastic or Leaf

1. Stove and pot

Stove and pot used to a place for boil soybeans which has been soaked until

cooked.

2. Basin

Basin used to a place for soak and wash soybeans. Soybeans soaked for selecting

dirt gravel and soybeans which has been damaged. Usually damaged soybeans

will float

3. Tray

Tray used to a place for cool the soybeans has been boiled.

4. Spoon

Spoon used to pour yeast in the soybeans and for stir soybeans which has been

give the yeast

5. Plastic or leaf

Plastic or leaf used to wrap soybeens has been cooked and has been give yeast.

The results wrap tempe with leaf different with plastic. If we use the leaf to wrap

tempe, the result of tempe be better than wrap with plastic, and also will be

sweet than wrap with plastic

E. The Procedure of Making Tempe

1. First of all, choose the soybeans which have good quality.

2. Then, clean and wash soybeans with clean water.

3. After that, boil the soybeans for 30 minutes, then soak in boiling water for 22

hours or overnight.

4. After being soaked, remove the soy husk or separate the soybeans from its skin.

If you use whole soybeans you should split them by squeezing them with a

kneading motion, then re-wash and boil again the soybeans with clean water for

40-90 minutes.

5. Next, place the boiled of soybeans on a tray and soybeans become cool.

6. After the soybeans are cooled, add the seeds of soybeans (yeast) evenly with

stirring stick. It’s very important to mix the tempeh starter very well: it reduces

the risk for spoilage and the fermentation will be faster.

7. After that, wrap the beans which have been mixed in plastic and banana leaf that

has been pierced with a needle, this will allow the mould to breathe, then store in

a safe place.

8. Last of all, the fermentation can be performed at a temperature of 20 ° C-37 ° C

for 18-36 hours (2-3 days), it will be tempe, the white mycelium will grow

through the beans and will smell nutty.