Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

If we are speaking about health, what is in your mind? Doing exercises everyday? Yes, that’s right. Think everything positively? Yes, it is also right. Having enough rest after undergoing a tiring day? It is also completely right. Consuming healthy foods? Absolutely right! Well, this is what we are going to discuss in this article – healthy foods.

There are many kind of healthy foods you can consume. Vegetables, meat, fruits, everything is good for our health. What makes it unhealthy is when we never consume it. For example it is not healthy when you only consume vegetables – no protein sources. In the contrary, it is also unhealthy when you consume something without any limit. For instance you really like chicken. Then, you eat it everyday. Let’s say in one day you can consume more than 3 pieces of chicken. Just imagine what is going happen to your body after!

This is why we cannot say that it is good, it is bad. What makes it good or bad is our habit actually. Here are several kinds of healthiest foods in the world according to Fitness Magazine version:

  1. Lemon

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Lemon

  2. Broccoli

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Broccoli

  3. Dark Chocolate

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Dark Chocolate

  4. Potatoes

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Potatoes

  5. Salmon

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Salmon

  6. Walnuts

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Walnuts

  7. Avocados

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Avocados

  8. Garlic

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Garlic

  9. Spinach

    Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

    Spinach

Why tempeh is not included in the list? Well, tempeh is indeed healthy food but it is not the healthiest food in the world. However, according to a WHFoods forum, what is included into among the world’s healthiest foods is soy for good reason. Why? Here is what the forum explains:

“Soy is the most widely grown and utilized legume in the world with about 13,000 years of cultivation and over 5,000 research studies. Some studies show that soy can help regulate blood sugar, blood pressure, and also estrogen balance.”

And of courses, there are many more studies that show how soy can is really healthy. Due to this reason, we can say that tempeh can be categorized as healthy food since it is also made from soy. The detail information about tempeh is explained below.

 

Tempeh

Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

Tempeh

Tempeh is a traditional soy product made from fermented soybeans originally from Indonesia, and is especially popular on the Java island, where it is a staple source of protein. It is cake of soybeans, which have been de-hulled, cooked, and mixed with a tempeh starter, then incubated for a single or couple days. This food has grown so much in its popularity that tempeh is now available in many countries in the world. You can easily find in the market, grocery stores, even in supermarket.

Moreover, tempeh is known as a popular vegan food as a substitute for meat, and it is gluten-free. How is the taste? The taste of tempeh is quite difficult to explain. It can be like mushrooms or chicken, but in fact, there is no way of telling what a particular brand tastes like until you taste it yourself. Many people like tempeh, not only because of its unique taste, but also its benefits as you can read in the article above as it is made from whole soybeans. It is very rich in fiber and soy isoflavones. It is also a generous source of many nutrients such as B-vitamins, calcium, iron, etc. That is why tempeh now is used worldwide in vegetarian cuisine because of its nutritional value.

 

Starter

Raprima Tempeh Starter

Raprima Tempeh Starter

In the process of making tempeh, starter or yeast (ragi tempe) is always needed. It will produce mold which will cover the soybeans so that it will form acompact and dense cake-like. This is what we call tempeh.

We are tempebumbung, an online seller of tempeh starter. We provide starter with brand of Raprima. This is one of best starter you can find in the market. Since we know the request of tempeh starter will increase along with the demand of tempeh itself. This is why we try to fulfill our customer needs by providing starter for them.

Well, several weeks ago we got an email message from Mr. Naka from Vietnam who was looking for tempeh starter.

Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

Email message from Mr. Naka

It was a good news for us since we found a customer from abroad who liked to eat tempeh. It shows that in other countries like Vietnam, tempeh is quite favored. You may also find several kind of tempeh menu there.

Just like our customer, Mr. Naka wanted to order tempeh starter since he was going to build a business. He intended to open a restaurant with tempeh as the menus. He also asked us the measurement of tempeh starter to be used for making tempeh bowl (Vietnamese cuisine). Please see the picture below:

Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

Email message from Mr. Naka

 

The Use Of Raprima Tempeh Starter

Raprima tempeh starter is a popular Indonesia brand of tempeh starter. Indonesians usually call it as “Ragi Tempe”. Raprima tempeh starter contains Rhizopus Oligosprus based tempeh starter, produced in controlled, which is used to grow spores fungus in making tempeh. This starter is produced in a controlled, totally safe environment and regularly tested by the Government. Moreover, it is also HALAL, safe, and suitable for vegetarians or vegans.

Here is the picture of Mr. Naka’s restaurant menu:

Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

Vietnamese Tempeh Bowl

You must see tempeh there, right? Mr. Naka asked us how much starter needed for it. Well, in the packaging of our tempeh starter, there will be the instruction of how much starter will you need. It is in the Indonesian language, so we translate it into English to make our customer easy to understand.

Having Conversation With Our Customer, Mr. Naka Who Is From Vietnam Asking About Tempeh Starter

The measurement of tempeh starter

Well, having conversation with customer from Vietnam was such a nice experience for us. In addition to know that tempeh is quite favored there, we also know one kind of tempeh cuisines in Vietnam. Thank you for Mr. Naka 🙂

If you are someone who are going to make tempeh by yourself but need tempeh starter, don’t worry! We are here to help you. We are able to ship it not only in Indonesia but also abroad. We use trusted service to deliver is so you have nothing to worry about the shipment. For more information, feel free to contact us at:

Call/SMS/WA

+62 857 4849 1242

E-mail:

tempebumbung@gmail.com

Address:

Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581

 

Related:
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Knowing The Raw Materials Of Tempeh, A Popular Indonesian Soy Product Which Has Really Amazing Nutrient Contents

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?

 

1. SOYBEANS

 

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.

Green soybeans

Green soybeans

 

Yellow soybeans

Yellow soybeans

 

Black soybeans

Black soybeans

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:

Nutrients Content

Nutrients Content Per 100gr Tempeh

 

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.

 

2. INOCULUM

 

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.

Waru leaf

Waru leaf used as ‘usar’

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.

 

Tempeh starter

Tempeh starter in the powder form

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:

  1. It is not pathogenic (dangerous for human health).
  2. It can grow fast.
  3. It can maintain its physiological properties.
  4. 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.

Call/SMS/WA

+62 857 4849 1242

E-mail:

tempebumbung@gmail.com

Address:

Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581

 

Related:
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Sending Tempeh Starter Order In The Moment Of Holy Day Of Eid Al-Fitr To Our Customer From Abroad Who Currently Lives In Jakarta Selatan, Indonesia

As an online seller of starter, we are tempebumbung, are always ready to send our product wherever it is. We are able to send our product to all regions in Indonesia and also throughout the world. This is our commitment to provide tempeh starter to those who need it no matter where they come from and where they live.

Unlike normal days, this time is a great moment for Muslims in the world to celebrate Idul Fitri, Holy Day of Eid Al-Fitr. We have long holidays about 7 days from date June 13, 2018 until June 19, 2018. So, what happen if there are some orders of starter on that day? Do we serve them?

 

Serving Tempeh Starter On Idul Fitri Day

Because it is a very great day for Muslims and there is always a kind of tradition we should do during Lebaran Day (Idul Fitri Day), we cannot serve our customer maximally. We still serve the order, but not as normal days. As we all know that during this Holy Day, the Indonesia shipping services are also closed for a while so that we cannot ship the packet.

Well, this is our experience of serving our customer from abroad who ordered tempeh starter to be sent to Jakarta Selatan where he has currently lived. On June 9, he sent us an email message saying that he needed 200gr tempeh starter to be sent one week later to his place. Then, we think that one week from that day will exactly on our Holy Day, Eid Al-Fitr.

Email message from our customer

In addition to send us email message, he also sent us message via WhatsApp messenger. But in this message, he asked different amount of starter which is 100gr and expected to get starter on 18 June, 2018. That day actually was still holiday but we tried to get information from the shipping cargo whether or not the shipping is done.

WA message from our customer

 

Sending Tempeh Starter To Jakarta Selatan

While we were gathering the information about the shipment, we prepared the packet to our customer. We didn’t forget to confirm our customer how many amount of starter he wanted, 100gr or 200gr. Our customer wanted 200gr but then, we realized that we run out of this amount. This was because the smallest package of our Raprima tempeh starter is actually 500gr. Since we didn’t prepare the smaller amount of re-packaging tempeh starter, we didn’t have the stock of it. We were sorry to him about this and we then offered him our tempeh starter with 500gr.

 

Sending Tempeh Starter Order In The Moment Of Holy Day Of Eid Al-Fitr

Our conversation via WA with our customer

 

He wondered how many price of it. Then, we calculate all of the total cost for 500gr tempeh starter to be sent to Jakarta Selatan. After our customer got the information needed, he finally ordered our Raprima tempeh starter with 500gr. On June 11, 2018 he transferred and then the next day, he transferred the shortage payment for it.

Sending Tempeh Starter Order In The Moment Of Holy Day Of Eid Al-Fitr

The evidence of the transfer

As you already read previously that our customer wanted the packet arrived at June 18. However, it is still holiday. We got the information from the cargo that the packet could be sent after the holiday. And this is what we also informed to our customer.

On June 13, 2018 we left the packet in the cargo. So, the packet would be sent after the holidays directly. We didn’t forget to inform our customer the tracking number of the packet so that he could check the location of his packet.

 

Tempeh Starter Order Finally Arrived

Waiting for almost a week, on June 19, 2018 we finally got a message from our customer. He said that the packet already arrived. We were so happy to heart that. It was not much longer than the day our customer expected.

Sending Tempeh Starter Order In The Moment Of Holy Day Of Eid Al-Fitr

Starter already arrived

 

When our customer got the starter and wanted to use it, he asked us few questions as you can see in the picture above. First, he asked whether the starter can be stored in the freeze or not. And second, the measurement of starter.

Well, you may already read the answer in our article at tempebumbung.wordpress.com. To keep starter, there are several ways you can do. For more details, please open our article : Is it possible to freeze the tempeh starter to make it last longer?

And then for the second question, he asked whether 1 tea spoon is used for per kg beans. Well, in the Raprima tempeh starter packaging, you can see the measurement but in Indonesian language. Here is the measurement of it in English:

  • 2gr (Inokulum) Raprima tempeh starter for 1kg soybeans
  • 1 teaspoonful (Inokulum) Raprima tempeh starter for 2.5kg soybeans
  • 1 tablespoon (Inokulum) Raprima tempeh starter for 10kg soybeans

 

So, you only need 2gr tempeh starter for 1kg soybeans. Very small amount, isn’t it? Moreover, please also pay attention to the 9 factors that can influence the tempeh making process to make tempeh with good quality.

There are also many articles about the process of making tempeh that you can find in our website. So, don’t forget to check them all. And if you are still not satisfied with our article, you can contact us directly.

 

Call/SMS/WA

+62 857 4849 1242

E-mail:

tempebumbung@gmail.com

Address:

Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581

 

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Consultation Session With A University Student From Malaysia To Complete Her Mini Research For Biology Subject Assessment

Tempeh is popular nowadays. That’s true. However, though it goes back ages in Indonesia, there are still several people who are still have never heard of this earthy mushroom plant protein that is a staple for vegans. Do you one of them?

Many people are more familiar with tofu than tempeh. Well, just like tofu, tempeh comes from soybeans but with a much different nutritional value and textural qualities. Tempe is a fermented soy products made by culturing and controlled fermentation process which binds the soybeans into a very firm cake.

The fermentation process along with its retention of the whole beans give tempeh a higher protein content, vitamins, and also dietary fiber compared to tofu. If we see from the firm texture, it is also perfect for grilling and frying.

 

So, What’s The Difference Between Tofu And Tempeh?

Tofu and Tempeh

Tempeh is truly not same as tofu. While they are both high protein meat alternatives, they are totally different from one another. The most noticeable difference is that tempeh is minimally processed using whole soybeans. Meanwhile, tofu is made by coagulating soy milk and then pressing the curd into blocks.

How about texture? Tempeh is hearty and firm with a varied texture from the soybeans while the texture of tofu is soft and usually sold in varying degrees of firmness. SYou may need to read our article about tempeh vs tofu to see more about these products.

 

Mini Research About Tempeh

The popularity of tempeh has made people interested to it, especially in the area where it is easy to find such as in Malaysia. Few days ago, we got a message from a student who conducted a mini research for Biology subject assessment. (We are sorry, we cannot mention her name since it is privacy). It was a good opportunity for us to introduce more about Indonesian tempeh. And it also showed that tempeh is not only consumed by Malaysians, but people also learn, research, and find information more about it.

Message from Mrs. Ainna

Message from our customer in Malaysia

As you can see in the screenshot picture above, she was interested to ask us about tempeh since she was conducting her mini research. What she was wondering was the methods of wrapping tempeh. Besides, she also wanted to know more about the steps in making a good quality tempeh.

If you already learn our website at www.tempebumbung.com, you may already find many of our article has explained about it. One thing that we all should know is that, in the process of making tempeh each tempeh maker has different strategy and recipes. The tempeh-making processes are mostly same as you can read in our article about the easy way to make your own tempeh. Nevertheless, you may also find the use of vinegar or rice flour in the tempeh-making process from other sources.

tempeh starter online

Soybeans and Raprima starter – raw ingredients for making tempeh

So, how to make good quality tempeh? No matter what kind of strategy or technique you use in making tempeh, good quality of tempeh can be obtained when you pay attention to the factors that can influence the tempeh making-process. In this article you will find some factors that have big roles in the tempeh-making process to produce good quality tempeh. This factor is very influential since if you miss them, even if only one of them, your tempeh will not have good quality. It may be okay, but not really good.

When you don’t complete all the factors, you can find the deviation of tempeh. Of course, it causes problems in the tempeh result. To identify the characteristics of tempeh which doesn’t have good quality, you can open our article at the quality of tempeh that you should know. In that article, you can learn more about the tempeh quality. Moreover, you can also find the deviation of tempeh quality and how to overcome it.

 

The Tempeh Wrapping

When you buy tempeh in the market, you can find tempeh which is wrapped by several kind of wrapping, commonly using plastics or leaf. Our customer who is from Malaysia also found some materials used to wrap tempeh in her country which were using plastics and leaves, mainly banana leaf. She also found some others include waru leaf and also teak leaf. (See article about waru leaf and teak leaf as starter here). Then, she asked other alternatives can be used in wrapping tempeh.

 

Message from Mrs. Ainna 2

Message from our customer from Malaysia

 

In Indonesia, plastics and leaves are commonly used to wrap tempeh. The use of leaves is believed can help tempeh smell fresh and fragrant. However, banana leafs existence is not always consistent. It can be easily found in rainy season but in dry season, it is quite hard to find. Unlike leaves, plastics are used usually by medium to big manufacturers because it is easy to get and simple to use. More information about plastics and leaves wrappers, please open which one is better: tempeh wrapped in leaves or in plastics?

Tempeh wrapped using banana leaf

Tempeh wrapped using banana leaf

Tempeh wrapped using teak leaf

Tempeh wrapped using teak leaf

Tempeh wrapped using plastic

Tempeh wrapped using plastic

Waru leaf used to wrap tempeh

Waru leaf used to wrap tempeh

For people who live in the area where the weather is dry like in Gunung Kidul, Indonesia, they usually use teak leaves as the alternative to wrap tempeh. It is because banana leaves are difficult to find. Then, the use of waru to wrap tempeh can actually produce starter so that people don’t need to use starter anymore. Nevertheless, the use of waru leaves nowadays is very rare.

 

So, Is There Any Alternatives Used In Wrapping Tempeh?

According to some tempeh-makers, there are hardly alternatives materials to wrap tempeh. However, if you are difficult to find banana leaves in your area, you can combine it with some papers. It can be newspaper, 0r other papers which are clean and dry.

Tempeh wrapped using combination of leaf ad paper

Tempeh wrapped using combination of leaf ad paper

But, how to combine? In order to keep the fragrant smell on tempeh, you should use banana leaf as the first layer. Thus, it will let tempeh has fresh smell when you cover it with this leaf. After that, you can use paper for the second layer to cover the tempeh perfectly.

You can use this way when banana leaf is inconsistent. Don’t forget to use only cleaned banana leaves and papers. This is included into one factor that can produce good quality of tempeh.

Well, if you need more information or want to ask something about tempeh, don’t hesitate to contact us. We are tempebumbung, we provide tempeh starter with Raprima brand. We also open for any consultation related to the tempeh.

 

Call/SMS/WA

+62 857 4849 1242

E-mail:

tempebumbung@gmail.com

Address:

Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581

 

Related:
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The Shipping Of Raprima Tempeh Starter Order To Mrs. Aditi in India

The popularity of tempeh

Tempeh is a typical Indonesian organic food which is made from soybeans fermentation. Who doesn’t know tempeh? This food is popular with cheap price but high in nutrient content due to its raw material, soybeans. This materials are much grown in Indonesia. So, this is why Indonesia is listed as the largest producer of tempeh with more than half of the amount tempeh in the world.

Furthermore, the best and the proudest thing is that tempeh also exists abroad. Unlike in Indonesia, tempeh abroad is categorized as expensive fancy food. Proven by many restaurant which already include tempeh as the main course in in their menus.

Even though tempeh has spread in many countries, culinary connoisseurs of the world still admit that the most delicious one is tempeh from Indonesia which is wrapped using banana leaf that causes a special sensation when eating.While tempeh abroad is usually more hygienic since it is wrapped using plastic.

 

How to make tempeh?

It is said tempeh when the soybeans has been actually fermented into cake-like form. The good characteristics of tempeh are compact with white molds in its surface. Identify the quality of tempeh here. In the fermentation process, starter as the second raw ingredients is always needed. It contains Rhizopus sp mold which will help the soybeans ferment into tempeh.

There are several way to ferment soybeans into tempeh. The starter in Indonesia can be made from several materials such as from waru leaf (hibiscus tiliceus), from rice, etc. For details you may open easy way make tempeh starter. However, now you can also use instant starter that has been produced in a powder like Tempeh starter Raprima as picture below:

tempeh starter

Raprima Tempeh Starter

Have you ever used this starter? There are actually still many other instant starter products sold in the market. But so far we experience our business, Raprima starter is very good in quality to produce good quality tempeh too. So, don’t hesitate to choose what starter is best to use.

 

Where to get tempeh starter of Raprima?

Realizing that tempeh is popular abroad, we see this as a chance to offer starter for those who need it. Through this site, we try to market our starter not only addressed to Indonesian people but also people from other countries.

With the technology development which facilitates us in doing our business, it is then so easy to send tempeh starter throughout the world. So, if you are going to make homemade tempeh but don’t know where to get tempeh starte, we are here to help you. We are tempebumbung, we provide the ease for our customer to get tempeh starter online Raprima with us.

Well, several days ago we got a message from India asking tempeh starter. As we mention above that we can send tempeh starter everywhere, especially in India. So, this becomes our opportunity to expand our business more to other countries. Do you want to know our experience in sending starter to this country? So, please keep reading…

 

Shipping Raprima tempeh starter to India

 Mrs. Aditi's message

Mrs. Aditi’s messageOn May, we got a message from Mrs. Aditi in India via What’sApp messenger application. She asked us first the procedures on how to order our starter. After we explained all of the procedures, she then also asked us the minimum order of our starter.

Mrs. Aditi's message

Mrs. Aditi’s message

After all the procedure has been completed, we directly packed the starter and prepared it well to be sent to India.

Tempeh starter is ready to send to India

Tempeh starter is ready to send to India

As usual, we use EMS service by Pos Indonesia. Once we put over the packet in the Pos Indonesia office, we got the tracking numbers used to check the position of starter. Of course, it also made Mrs. Aditi easy to monitor the packet so that she could know the position of her packet.

 

EMS Service Tracking Numbers

EMS Service Tracking Numbers

Well, sending tempeh starter to India is not a hard thing for us. With the service that we have been trust, it is easy to send starter throughout the world, including India. If there is no problem during the shipping, we can make sure that the packet will arrive no more than 15 days.

In order to avoid the obstacles that usually happens, we remind our customer to ensure his country regulation such as customs (bea cukai). It is our responsible to take care of the packet when it is still in our country, starting from our store to the cargo shipping in Indonesia. However, it becomes our customer responsibility when the packet already arrive to their own countries.

Therefore, for our customer before you decide to order our starter please make sure you already know your country regulation first to avoid problem that we don’t want.

For more information, please contact us at:

 

Call/SMS/WA

+62 857 4849 1242

E-mail:

tempebumbung@gmail.com

Address:

Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581

 

 

Related:
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Important! The Quality Of Tempeh That You Should Know

Tempe

From various processed products of soybeans, tempeh is a kind of Indonesian food which is popular in the world.

Rhizopus Oligosporus

Rhizopus Oligosporus

In general, tempeh is defined as the staple food which is produced by the fermentation process of boiled soybeans in a certain time using mold Rhizopus sp. In this fermentation process, the mold will grow to form white mycelium which will cover the soybeans surface. This mycelium will glue the soybeans, forming a dense, compact, but soft-textured mass. So, this is then what we call TEMPE or TEMPEH.

The Characteristics Of Tempeh In Good Quality and Not Good Quality

Good quality tempeh

Good quality tempeh

There are some characteristic features of tempeh which has good quality. First, its surface is covered with mycelium (fine yard) evenly. It is caused by the mold that sporulates on soybeans. Second, the tempeh structure is compact and in the white colour. Third, between grains of soybeans are filled with mycelium with a strong and evenly bonded. Fourth, the blackish gray spores don’t appear yet. Fifth, it doesn’t smell bad taste of ammonia. Sixth, it is not crumble when the tempeh is sliced.

 

On the contrary, the characteristic features of tempeh which is not really good (fail) are:

  1. It is not in the compact and firm condition which cause tempeh cracked.
  2. The mycelium doesn’t grow, or it does but not evenly.
  3. The tempeh becomes decayed and smells of ammonia or alcohol.
  4. Soybeans become slimy and sour.

Too know the detail information, now let’s see the deviation of tempeh quality and its causes below.

 

The Deviation Of Tempeh Quality

 

  • Tempeh is too wet

If you find your tempeh too wet, there are some factors that can possibly influence. First, you should pay attention to the temperature. In addition to temperature, you can also learn 9 factors that can influence the tempeh-making process. Well, if the temperature is to hot during the fermentation process, it can cause tempeh too wet. Other factors are the air humidity which is too high. So, don’t keep tempeh in the place where it is to moist. Then, the soybeans that is still wet when fermented can also be the cause. When you are going to mix starter with tempeh, make sure that your tempeh has already dried. Then, you should also pay attention to the tools. Make sure that you already clean it perfectly before using. And the last factor is when you use plastic as the wrapper, you can make a little hole in it but remember that if the hole is too small, it can cause tempeh getting wet easily.

 

  • Tempeh is not compact

Tempeh is not cake-form like

Tempeh is not cake-form like

Have you ever made your own tempeh but it doesn’t form cake-like (not compact)? Well, if this happens to you than you probably miss something. There are actually 6 factors that cause tempeh not compact. First, the spores are not active or maybe already disappear.  Second, the starter used is too little. Make sure that you know the measurement of tempeh starter exactly for the soybeans that you have. Don’t give starter too little or too much. Open inokulum 500gr tempeh starter culture ragi tempe raprima for the detail information about tempeh starter (Raprima). The third factor is the use of expired starter. When it is already expired, the starter will not produce spores/molds well so that your tempeh will not be compact. The next factors are the unevenly starter stirring process, the time for fermentation which is too short, and the temperature during fermentation process that is too low.

 

 

  • The black spots appear in tempeh surface

The black spots appear in tempeh surface

The black spots that appear in the surface of your tempeh is caused by the oxygen intake  which is too much. You can overcome this by cover your tempeh thoroughly so that the tempeh is not exposed to the air directly.  The black spots can also happen because of the fermentation process that takes too long time.

Then, the next factor is the temperature is too high.  Moreover, to avoid the black spot, you should use good quality of tempeh starter. Not good quality of starter will effect on your tempeh quality too, one of them is the appearance of black spots. The last, too dry humidity will also cause black spots in tempeh. So, make sure that you provide sufficient humidity.

 

 

 

  • Tempeh smells ammonia or alcohol

Tempeh smells ammonia or alcohol

Tempeh smells ammonia or alcohol

Too long time of fermentation process is one factor that causes tempeh smells bad like ammonia or alcohol. The second factor is the fermentation temperature which is too high. You can just cover the tempeh with fabric or napkin to help the molds/spores grow. Don’t place it in the hot temperature. Furthermore, the ammonia odor can also be caused by the unclean equipments. Before making tempeh, please make sure that all of tools are clean and hygienic so that it is not contaminated by any kind of bacteria. The last factor is the water content which is too high.

 

 

  • Tempeh is cracked and the mycelium doesn’t cover the tempeh well

Tempeh is cracked and the mycelium doesn’t cover the tempeh well

Good quality of tempeh, as we mention above, some of characteristics are having white spores color and the appearance is cake-like form (compact).  But have you ever found tempeh cracked and the mycelium don’t cover all the tempeh surface? This can be because of some factors. First, it is caused by the mixing process between starter and soybeans are uneven so that the spores doesn’t grow well and glue all the soybeans. Second, the temperature in incubator room (if you use) is uneven. And the third is still about incubation room, if you let the aeration holes and air movement in this incubation space uneven, the molds will not grow properly. As a result, it will causes tempeh not in the cake-like form. The mycelium will also not well-covered the tempeh surface.

 

  • Tempeh is overheating

Tempeh is overheating

Tempeh is overheating

In generally, fresh tempeh which is ready to distribute is usually warm. This is normal. The deviation happens when the tempeh is overheating. If you are buying fresh tempeh in market, store, or somewhere, and the temeh is hot when you hold it means that the tempeh is not in good condition. The factors are temperature setting, the humidity, and the aeration/ventilation which is not good. The high temperatures is not god for tempeh fermentation process. The incubation is too closed so that there is no air circulation can also be the factor for this.  So, make sure that when you incubate it, don’t close it so tightly. And the last factor is the ingredients which is too much.

 

 

  • Tempeh is poisonous

Poisonous tempeh can be dangerous for our health. The poison is caused by the ingredients itself such as the soybeans or starter which has been contaminated with pathogenic microbe or other toxic materials. The other factor is the starter liveliness. If starter is too weak (starter is too little), it will not active enough to ferment the soybeans. As a result, it is not the molds that grow but other dangerous microbe that will grow. Of course, this will cause tempeh poisonous. And the last factor is room and tools which are not hygienic that  will finally cause many bacteria stay on the tempeh.

 

So now after you read this article and already know the deviation of tempeh quality, you may have new information how to keep the quality of tempeh. The best way to do it, of course, is to avoid all of the possibility that will cause deviation.

Tempe Bumbung

Well, if you still need more information about tempeh. We are tempebumbung, we will help you provide what you need. We also provide Raprima tempeh starter for those who want to make tempeh by themselves either in small scale or big scale. For more information you can contact us at:

Call/SMS/WA

+62 857 4849 1242

E-mail:

tempebumbung@gmail.com

Address:

Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581

 

Related:
tempeh health risks, is tempeh bad for you, tempeh estrogen, tempeh benefits, tempeh recipes, is tempeh healthy, tempeh nutrition, industrial production of tempeh

 

Fried tofu and tempeh

Tempeh VS Tofu

Whether or not you are a vegetarian, everyone can actually benefit from regularly consuming meatless meals. Talking about meatless meals, the non-GMO soy products are easy and healthy sources of protein which you can use as an alternative when trying to cut back on meat. Tempeh and tofu are all products which can be used as meat substitute made from soybeans. They are all delicious but very different and can be made into a variety of ways.
Now let’s check the difference between tempeh and tofu!

TOFU

Tempeh vs Tofu

Tofu

Tofu is probably the most popular soy product. This is a soybeans product which is also know as bean or soya curd. It is made from soybean curds and it is naturally gluten-free and low in calories. It is very healthy since contains no cholesterol and has great source of iron also calcium.Besides, tofu is also an important source of protein, especially for vegans and vegetarians. Isoflavones such as phystoestrogens is contained in this food. For your information, isoflavones may have both estrogen-agonist or estrogen-antagonist properties which are so useful. They may help protct agains some cancers, heart disease, and also osteoporosis.

Tofu is made by curdling fresh, hot soy milk with a coagulant. It is white, smooth, and wet. And the appearance is a soft, cheese-like food made of condensed soy milk pressed into tight blocks. How about the taste? Well, tofu has hardly any taste on its own but when added to recipes, it takes on the flavor of whatever you are making. Its neutral flavor allows it to be easily incorporated into any kind of recipes. Well, tofu is commonly found in Asian cuisine, particularly in East and also Southeast Asia.

According to a source, tofu has been a staple in Asian countries for more than 2,000 years. Due to its versatility, tofu can be used in a multitude of dishes to make vegan versions. And now, you can easily find this food in many stores in your area.

The following pictures are some of tofu that is cooked into delicious traditional menus in Indonesia:

Tempeh vs tofu

Tofu with meatball inside

Tempeh vs tofu

Round tofu

Tempeh vs tofu

Pong tofu

Tempeh vs tofu

Bacem tofu

Tempeh vs tofu

Crispy tofu

Tempeh vs tofu

Deep fried tofu

And these are some of modern tofu menus that you can find in other countries:

Tempeh vs tofu

Steamed tofu with ginger and spring onion

Tempeh vs tofu

Peanut butter tofu

Tempeh vs tofu

Tofu and broccoli green curry

Tempeh vs tofu

Tofu sandwich

Tempeh vs tofu

Crispy tofu bowl

TEMPEH

Tempeh vs Tofu

Tempeh

Tempeh is an Indonesian staple which is made by fermenting soybeans usually in banana leaves until a firm, earthy patty forms. You can also find tempeh wrapped in plastics. You can check our site to find which one is better between tempeh wrapped in leaves and plastics? This kind of food has been a common meat substitute since around the 12th century.

Even though it is not as popular as tofu, but tempeh should not be overlooked. Unlike tofu, tempeh is fermented, whole food product which is mde by naturaly fermenting cooked soybeans with the help of Rhizopus Oligosporus mold.

The resulting of tempeh product is dry, firm, chewy, and somewhat brown in color. And then, about the taste tempeh actually has unique taste which is difficult to explain. For the first bite, you will find it tastes like meat, but it is actually not. You cannot find whether the flavor is savory, salty, sweet, bitter, or any else. The taste of tempeh is like the combination of many flavors. It is stronger as well and can be described as slightly sweet, nutty, and ‘earthy’.

Although tempeh has a little higher in calories compared to tofu, tempeh is less processed. And it contains more protein and dietary fiber than tofu. Tempeh is also high in isoflavones, compounds which some researches suggest may have cancer preventative properties.

Today, tempeh is readily available in a variety of brands whether it is unseasoned or seasoned. There are many store that provide tempeh. The following are several Indonesian traditional tempeh dishes and menus that you can try at home:

Tempeh vs tofu

Deep fried tempeh

Tempeh vs tofu

Fried tempeh

Tempeh vs tofu

Mendoan tempeh

Tempeh vs tofu

Orek tempeh

Tempeh vs tofu

Satay tempeh

Tempeh vs tofu

Bacem tempeh (tempeh cooked with palm sugar)

And here are few picture of modern tempeh:

Tempeh vs tofu

Teriyaki tempeh

Tempeh vs tofu

Tempeh sandwich

Tempeh vs tofu

Tempeh tacos

Tempeh vs tofu

Tempeh of the sea

Tempeh vs tofu

BBQ tempeh

So, which is healthier between tofu and tempeh?

Tempeh and Tofu

Tempeh and Tofu

The key difference between tofu and tempeh is that tempeh is a whole soybean product which offers a higher amount of dietary fiber, protein, and vitamin content. Both are excellent soybean products which are also excellent substitutes for meat in the diet. Both are good substitute for the high cholesterol products such as dairy products, meat, etc.
Because tempeh is less processed when compared with tofu, it can be concluded that tempeh is better or healthier than tofu. The process of making tofu requires the addition of coagulant which may not be a safe procedure.
Now you already know the differences between these soybean products. Even though very different, tofu and tempeh can be made into delicious vegan meals packed with protein and flavor. So, which one do you prefer, tofu or tempeh?

 

Related:
tempeh vs tofu nutrition facts, tempeh vs tofu vs seitan, tempeh vs tofu calories, tempeh vs tofu estrogen, tempeh nutrition, is tempeh bad for you, tempeh recipes, how to make tempeh from tofu