From various soy products, tempeh is a product originally from Indonesia which is the most popular in the world.
The presence of digestive enzymes produced by the molds in the tempeh-making process makes the protein, fat, and carbohydrate on tempeh become easy to digest by body.
Therefore, tempeh is very good to consume. Not only consumed by adult, even a baby can also consume it safely.
In addition to the ability of increasing the nutritional quality, the fermentation process of tempeh also changes the unpleasant smell of soybeans becoming the typical flavor of tempeh.
The fresh tempeh has soft smell like mushrooms. The longer the fermentation process, the softer the flavor.
In making tempeh soybeans are needed as the raw materials. In addition to soybeans, other variety of beans can also be used such as green beans, jack beans, black beans, white beans, etc.
Please see the detail of tempeh made from non-soybeans here.
So, what are the raw materials needed in the tempeh manufacturing?
The soybean plants belongs to the family of Leguminosae (lentil), genus of Glycine, and species of max. In Latin it is called Glycine max, while in English is called soybean.
In Indonesia, the environment is very conducive to establish and grow tempeh-making industry, either small scale or big scale. Generally, the tempeh industry in Indonesia is small scale.
However, in the economic activity, this industry also includes many labors, start from the farmers who provide the raw materials, tempeh-maker, tempeh seller, and also the ones who process tempeh into other kind tempeh products.
Soybeans are differentiated based on the harvest age and the seeds color. Based on the harvest age, in the book of ‘Sehat dengan Tempe’ by Prof.Dr. Made Astawan, MS, soybeans are differentiated into 3 groups.
First, genjah soybeans (young soybeans) with age 78 – 85 days, medium soybeans with age 85 – 95 days, and old soybeans with age more than 95 days.
Meanwhile, based on the seeds color, the soybeans are differentiated into yellow soybeans, black soybeans, and green soybeans.
Chemically, there is no difference nutrition value composition among those three types of soybeans colors.
Please find below the list of what 100gr tempeh contains:
As you can see in the picture above, tempeh only in 100gr contains great nutrients contents.
Due to its perfection, tempeh has various nicknames such as Miracle Golden Bean, The Golden Nugget of Nutrition, Meat of the Field, The Protein Hope of the Future, The Amazing Soybeans, and many more.
In addition to the first raw material in the point 1 above, in the tempeh manufacturer inoculum is also always needed.
This inoculum is popular known as starter/yeast. Starter is a substance that contains Rhizopus mold which will ferment the soybeans into tempeh.
It will create mycelium (kind of mold) in the beans so that the soybeans will form a cake-like with grayish white color and unique taste and smell.
Long time ago, starter for making tempeh was obtained from the starter from waru (Hibiscus tiliaceus) or teak leaves.
Click easy way to make tempeh starter for more information about this traditional starter. Naturally, the surface of waru and teak contains kapang or fine yarns or usually called ‘usar’.
And this is what can help soybeans fermented into tempeh. However, nowadays the tempeh making using ‘usar’ is very rare.
In its development, tempeh starter now is made instantly from pure starter which is grown in a certain medium such as rice flour or corn flour.
The use of inoculum in the form of powder has been done since 1976 until now.
Here are the requisites of the election of the microbes that is used as inoculum in the tempeh-making process:
- It is not pathogenic (dangerous for human health).
- It can grow fast.
- It can maintain its physiological properties.
- It can produce enzyme that is needed.
In addition, you should also pay attention to the environment sanitation factors and tools cleanliness. It is aimed to avoid the contamination of other microbes like pathogenic.
If you need more information about tempeh, feel free to contact us anytime you want. We provide tempeh starter and also information that you may need in the process of tempeh making.
+62 857 4849 1242
Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
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