Important! The Quality Of Tempeh That You Need To Know

The Description Of Tempeh

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

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.

Rhizopus Oligosporus
Rhizopus Oligosporus

The Characteristics Of Tempeh With Good Quality

and Not Good Quality

The way you make tempeh can influence its quality. There are some factors that influence the tempeh making-process. If you follow the instruction correctly, your tempeh will be good.

On the other hand, if you don’t pay attention to the instructions, your tempeh will possible not in a good result.

Well, there are some characteristics of tempeh which has good quality. Lets see…

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

On the contrary, the characteristics 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

1. 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.

The tempeh is 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.

2. Tempeh is not compact

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). 

Tempeh is not cake-form like
Tempeh is not cake-form like

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.

3. 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 covering 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.

The black spots appear in tempeh surface

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.

4. Tempeh smells ammonia or alcohol

The 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 equipment. 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 smells ammonia or alcohol
Tempeh smells ammonia or alcohol

5. 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 caused by 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.

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

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.

6. 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 tempeh is hot when you hold it means that the tempeh is not in good condition.

Tempeh is overheating
Tempeh is overheating

The factors are temperature setting, the humidity, and the aeration/ventilation which is not good. The high temperature is not good 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. Putting too much soybeans in a plastic will effect on the fermentation process. It will cause the fungus don’t work perfectly to cover the beans.

7. 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.

Well, if you still need more information about tempeh. We are tempebumbung, 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

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Dimanakah  Ragi Tempe Raprima Bisa Anda Dapatkan?

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Dahulu para produsen tempe mengaku cukup kesulitan untuk mendapatkan ragi raprima ini, selain karena produk ini berasal dari daerah tertentu.

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Ragi Tempe Raprima
Ragi Tempe Raprima

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Ragi Tempe Raprima
Ragi Tempe Raprima

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Kami juga melayani pemesanan ragi tempe baik untuk skala kecil maupun skala industri.

Ragi raprima di tempat kami adalah berbentuk bubuk dalam kemasan yang beratnya 500 gram untuk satu bungkusnya. Dalam kemasan tersebut terdapat aturan pakai yang sesuai dengan jumlah kedelai yang ingin dibuat menjadi tempe.

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3 Alasan Ragi Raprima Paling Cocok Digunakan untuk Membuat Tempe

Ragi Tempe merupakan suatu bahan yang memang dibutuhkan dalam pembuatan tempe. Dengan menggunakan ragi, kedelai akan difermentasi dengan cara didiamkan selama beberapa hari untuk menghasilkan tempe yang sempurna.

Dalam membuat tempe, pemilihan ragi yang berkualitas dapat berpengaruh terhadap hasil yang akan didapatkan.

Pada zaman dahulu pembuatan tempe memang masih menggunakan cara alami dalam proses peragiannya.

Dimana ragi yang digunakan berasal dari pohon waru yang sudah dikeringkan yang diusar-usarkan pada kedelai yang sudah ditiriskan ke dalam tampah atau tempat untuk menempatkan kedelai yang sudah melewati proses perebusan.

Setelah itu kedelai yang sudah diusar-usari menggunakan daun waru kemudian memasuki proses fermentasi selama beberapa hari untuk menghasilkan tempe siap konsumsi.

Dalam penggunaan bahan apapun, tentu ada dosis pemakaian sesuai dengan bahan yang ingin dibuat. Begitu juga dalam pembuatan tempe, pemberian ragi sesuai dengan jumlah kedelai yang ingin dibuat sebaiknya sesuai agar menghasilkan tempe yang berkualitas.

Ragi Tempe Raprima
Ragi Tempe Raprima

Ragi tempe yang dimaksud adalah jenis ragi yang berwarna putih yang berbentuk bubuk. Jenis ragi tempe yang masih baik biasanya memiliki tampilan warna putih dan kondisinya belum menggumpal dan masih aman saat digunakan untuk membuat suatu makanan.

Namun tidak perlu dikhawatirkan, karena ragi dalam kemasan sudah tertera tanggal kadaluwarsa sehingga dalam pemakaiannya bisa disesuaikan dengan batas akhir penggunaannya.

Dalam memproduksi tempe bumbung kami menggunakan jenis ragi tempe merek raprima yang memang sudah teruji kualitasnya. Jenis ragi raprima ini adalah jenis ragi yang banyak dipilih oleh para pengrajin atau pembuat tempe di Indonesia.

Anda juga dapat mencoba membuat tempe menggunakan ragi raprima ini yang bisa anda peroleh ditempat kami yang dijual secara online. Kami siap mengirimkan ke berbagai penjuru di Indonesia dan kami juga siap membantu untuk pengiriman ke luar negri.

Sebagai produsen tempe bumbung, kami sudah puluhan tahun menggunakan ragi raprima yang mana menghasilkan beberapa keunggulan diantaranya:

  1. Dapat menghasilkan tempe bumbung yang rasanya enak, bulunya tebal dan tidak cepat memiliki spora hitam yang mengurangi rasa serta dapat disimpan lebih lama.
  2. Ragi tempe raprima yang berbentuk bubuk memudahkan setiap penggunanya untuk menakar sesuai dengan kebutuhan.
  3. Dapat digunakan baik dalam skala besar maupun skala kecil.

Keunggulan lain yang ada pada ragi tempe raprima dalam satu bungkusnya terdapat takaran atau cara pemakaian pembuatan tempe yang disesuaikan dengan jumlah kedelai yang akan dibuat menjadi tempe.

Tempe Raprima
Tempe Raprima

Berikut takaran penggunaan ragi tempe raprima :

  1. 2 gram ragi tempe untuk 1 kg kedelai
  2. 1 Sendok teh ragi tempe raprima untuk 2,5 kg kedelai
  3. 1 Sendok makan ragi tempe raprima untuk untuk 10 kg kedelai

Menggunakan ragi tempe raprima bisa digunakan baik dalam skala kecil maupun besar. Hal ini dapat memberi peluang para Ibu rumah tangga yang sedang memulai membuat tempe.

Biasanya untuk pembuat tempe yang masih pemula hanya membutuh kedelai dengan jumlah yang tidak banyak. Sehingga ragi tempe raprima dapat digunakan sesuai dengan kebutuhan.

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Ragi tempe kedelai merek Raprima

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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:
tempeh vs tofu, is tempeh healthy, soy consumption per capita by country, where to buy tempeh, soy consumption by country, soy consumption statistics, what country eats the most soy, tempe food

The Easy Way To Make Your Own Tempeh

The Easy Way To Make Your Own Tempeh

Tempeh is a food which is common in our daily life. It is made from soybeans through an inoculating process, which produces soy covered with white mycelium that we call tempeh.

The tempeh making process is not difficult, and we can make it ourselves on a small scale.

The most important things in the tempeh making process are; the materials used must be clean, the soybean used must be a good quality and the starter must also be a good quality, we recommend, Raprima brand tempeh starter.

All of these will affect the production of tempeh that we make.

Soybean Tempeh
Soybean Tempeh

To make our own tempeh, we need these ingredients:

  1. Soybeans
  2. Tempeh starter, fungus Rhizopus oligosporus
  3. Clean water
  4. Container (tampah or irik)
  5. Basin/Big Pot
  6. Banana leaves/plastic
  7. Stove/furnace
Soybeans
Soybeans

How to make:

  1. Prepare good-quality soybeans, usually a roundish shape and yellowish white color. After that the soybeans can be washed in a big basin/pot so that all the dirt will be removed.

    This process is important because if the soybeans are dirty, the tempeh produced will be of an inferior quality.

  2. The washed soybeans are placed it in a bucket or large container with clean water.

    This process allows for water to be absorbed allowing the skin attached in the soybean to be easily peeled off.

    After a day of soaking the soybeans can be washed to remove the now loosened skin.

    The used water and the soybean skin can be used as a cow and cattle drink or feed.

  3. Once clean, soybeans can be boiled. This process takes about 30-90 minutes depending the amount of soybeans used.
  4. After that, let the soybeans aerated and cool. Place the cooked soybeans in a colander allowing the water to easily drain.

    Once cool and dry, we can add the tempeh starter, mixing until blended , at least 1 minute. This is the measurement of the tempeh starter :

    – 2gr tempeh starter for 1 kg soybeans
    – 1 teaspoonful tempeh starter for 2,5 kg soybeans
    – 1 tablespoon tempeh starter for 10 kg soybeans

  5. After blending, we can wrap the soybeans in banana leaves or plastics.

    When using plastic, the surface should be pierced with a stick several times so that air can get in to facilitate fermentation.

  6. After that, wait 24 to 30 hours until the tempeh fermentation process has finished.

    You will know it is done by the mushroom aroma and the covering of the soybeans in a thick white fibrous mat, the mycelia The tempeh is now ready to be cooked into 100’s of delicious meals.

In the process of fermentation, good-quality tempeh starter is needed. The type of starter used will affect the quality of tempeh produced.

Therefore, it is extremely important to use a quality starter like our Raprima brands which you can purchase on our online store.

Please read our article in :
Selling Tempeh Yeast Brand Of Raprima.

Soybean Tempeh
Soybean Tempeh

Tempeh can be processed into a variety of dishes, either a light meal, a snack or a main course when dining with your family and friends.

In Indonesian restaurants, tempeh is part of the main menu, especially for Javanese cuisine.

We can use tempeh in a variety of ways, like Tempeh Botok, Tempeh Chips, Tempeh Brittle, Tempeh Orak Arik, Bacem Tempeh, Fried Tempeh, Mendoan Tempeh, Vegetable Santan Tempeh and many others.

If you are about to make tempeh by yourself, you can contact us to get good-quality tempeh starter. Just contact us whenever you need fresh starter. We are ready to send our product throughout the world at affordable prices.

Contact us at:
Call/SMS/WA
+62 857 4849 1242
E-mail:
tempebumbung@gmail.com

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

If you have something to share, such as the difficulty of making tempeh, how to make tempeh, etc, we are here to help you with our pleasure.

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Related:
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INOKULUM 500gr TEMPEH STARTER CULTURE RAGI TEMPE RAPRIMA

Inokulum 500gr Tempeh Starter Culture

Ragi Tempe Raprima

Picture of Raprima Tempeh Starter – Ragi Tempe Raprima

Description

Raprima tempeh starter is a famous Indonesian brand of starter. It is usually called “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. Our tempeh starter is HALAL, safe, and suitable for vegetarians or vegans..

Why Raprima Tempeh Starter?

  1. In the form of fine powder which is easily weighed and dosed.

  2. Has good quality and stable for either large or small scale soybean production.

  3. Produce delicious tempeh with thick white fur, no black spores, can be stored longer.

  4. Contain Rhizopus spores in high quantities.

  5. Free of pathogenic bacteria.

  6. It contains only white rice flour and rhizopus oligosporus spores.

  7. It does not contain MSG or preservatives.

Produced by:

PT. Aneka Fermentasi Industri (AFI) Bandung – Indonesia.

Technology License:

Pusat Penelitian Kimia LIPI

Package:

The weight of 1 pack is 500gr

Registered by National Agency of Drug and Food Control (NA-DFC) with product number BPOM RI MD 256928001051.

Also registered by the “HALAL” certification agencies, Indonesian Ulema Council with product number LPPOM 01311082190113.

Picture of Tempeh Starter

The Measurement Of Raprima Starter

  1. 2gr (Inokulum) Raprima tempeh starter for 1kg soybeans

  2. 1 teasponful (Inokulum) Raprima tempeh starter for 2.5kg soybeans

  3. 1 tablespoon (Inokulum) Raprima tempeh starter for 10kg soybeans

Ingredients

  1. Rhizopus Oligosporus

  2. Rice Powder

ORDER THE BEST TEMPEH STARTER WITH US

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6 Important Component Beneficial for Health in Soybean Tempe Piece

6 Important Component Beneficial for Health in Soybean Tempe Piece

Tempe is one food that can be used everyday family dishes. Many types are made from the main menu as Semur tempeh, Satay Tempeh, Tempeh botok , Bacem Tempeh, Tempeh fritters, Tempeh spring rolls and much more.

It turned out that in a piece of tempeh contains many substances that are beneficial to the body.

The composition of nutrients in 100 grams of soybean tempeh:

  1. Phosphorus 154 mg
  2. Energy 149 kcal
  3. Calcium 129 mg
  4. Vitamin A 50 SI
  5. Protein 18.3 g
  6. Carbohydrates 12.7 g
  7. Iron 10 mg
  8. Fat 4 g
  9. Vitamin B1 0.17 mg

Biji Kedelai

  1. protein

Tempeh contains 18 types of proteins and amino acids that are good for the body. One benefit is easy to digest food.

Protein plays a role in tissue repair of the human body and plays a role in the formation of muscle tissue, bones, nails and hair.

Protein is also beneficial in the formation of body tissues, reduces depression and for women who are pregnant participated in the formation of the fetus.

The many benefits of protein for the human body, the use of sustainable and in a sufficient portion will help provide the body’s need for protein.

  1. Calcium

Calcium plays a role in blood clotting, and enzyme processes are also important in the process of bone growth.

For that to children in the growth process, the calcium becomes a very important substance.

In the basic composition of the human body, calcium ranks fifth after Oxygen, carbon, hydrogen, nitrogen.

  1. Magnesium

Helps maintain muscle and nerve function, supports the immune system, keeping blood sugar levels, keeping the immune system, maintain the stability of the heart.

For that when the season is a transition that usually various diseases appear, magnesium can help us to have immunity and are not easy to get sick.

Tempe Kedelai
Tempe Kedelai
  1. Phosphor

Build strong teeth bones, cells and body tissue repair, helping balance of vitamins and minerals.

For that recovering from illness phosphorus is very beneficial, by consuming foods that contain a lot of phosphorus, it can help the body’s cells and tissues to immediately recover.

  1. vitamin B12

Vitamin B12 is needed in the formation of red blood cell. If the deficiency, the symptoms are pale, weight loss and abdominal pain.

Keep in mind that Tempe is a source of foods containing vitamin B12 derived from vegetable .

  1. antioxidants

In the tempeh contains antioxidants in the form of isoflavones. It is useful to address the free radicals from the foods we eat often.

If consumed in sufficient quantities and regularly, can prevent premature aging. What is certain antioxidant produced from tempeh is a natural substance that is safe for the body.

That’s part of the substances contained in a piece of tempeh.To get the maximum results certainly should continue to consume.

Currently there are no studies that prove that the use of soybean in the long term will have a negative effect. For it is not wrong if consumed in the long term.

Tempe is usually cooked with fried, boiled, roasted, in vegetable coconut milk, stir even in raw foods can also be.

To reduce the use of oil, then cook cultivated with interspersed without having to use oil continuously.

Please contact us, Anytime:

tempebumbung@gmail.com

Ngebel, Kedungumpul, Kandangan, Temanggung, Central Java

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Tempe Processed Soybeans Good For Health

In choosing the food that we consume, we have to consider a lot. Besides the price factor, the taste of food and not less important is health.

Many foods are less supportive of health, especially when that consume a particular disease should avoid certain foods.

For that  we need to know the type of food that is safe to eat and does not have negative effects when taken continuously. One food that is tempeh.

tempe-rebus

Why tempeh good for human health?

Tempe contains many substances that can support health, such as calcium, Vitamin B12, Vitamin C, Vitamin source of isoflavones, protein, iron, copper, vitamin E, carbohydrates, zinc, folic acid, and antioxidants.

What are the benefits of substances contained in tempeh?

Benefits of substances contained in tempeh include improving fertility, prevent cancer, lower blood cholesterol levels, prevent diarrhea, to prevent anemia or lack of red blood in the body, preventing premature aging, reduce heart disease, stroke, high blood pressure or hypertension, prevent obesity or obesity, prevent diabetes mellitus, gallstones and many other benefits of tempeh.

How to process tempeh so good for health?

In general, people cook tempeh into a processed form such as tempeh traditional cuisine that is using tempeh as the main ingredient and immediately processed into food, such as eggs – arik tempeh, botok tempeh , tempeh satay and others.

For the second type is tempeh has a refined product tempeh where the shape is not as pure as it came like ice cream tempeh, tempeh burgers, sausages tempeh, tempeh flour.

For only the third type of bioactive compounds contained in soybean are processed into health food supplements.

Tempe Kedelai
Tempe Kedelai

To support health is actually better if we get supplements that contain substances that are able to tempeh.

Unfortunately , we can not make your own. For the second type if we can own and can be added with some ingredients like milk, soy, and can reduce the use of vegetable oil.

While traditional cuisine still contains a lot of oil, salt, sugar when taken continuously is not good for health.

So in order to process it can be combined with other materials that are also safe for health.

To maintain the health of even existing heart disease and cancer sufferers who consume in the form of raw or steamed.

Food processing is very important because when cooked like that’s it or monotonous likely to lead to boredom when the substances contained in it is very good for humans, from infants to the elderly.

For babies should be added to food in the form of flour tempeh did not alter the taste of food.

Are there any side effects of consuming tempeh constantly?

To date, there has been no research to prove that consuming tempeh continuous basis may result in adverse effects on health.

Many researchers foreign countries like UK, USA, Germany and Japan are conducting research on nutrition, the manufacturing process and health giving properties.

Their research even more convincing that tempeh is a food that has a good prospect and healthy.

Tempeh also includes foods that are easily digested by the body. So as to restore the energy needed by the body after strenuous activity.

we would recommend the use of tempeh in everyday life which can vary in some delicious and healthy menu.

Please contact us, Anytime:

tempebumbung@gmail.com

 Ngebel, Kedungumpul, Kandangan, Temanggung, Central Java

Related words:

Soybean tempeh, how to make tempeh, tempeh recipe, tempeh recipe Orek, ways of making tempeh, tempeh Orek recipe, the process of making tempeh, tempeh dishes

Selling Yeast Tempe Brands Raprima

Selling Yeast Tempe Brands Raprima

Ragi Tempe Brands Raprima is tempe yeast products originating from Bandung, West Java. Quality yeast tempeh with raprima brands had been tested since the first.

Tempe yeast product from Bandung is indeed the most widely used by makers / manufacturers tempeh.

For those of you who want to make tempeh yeast hygienic and preservative-free brand Raprima can to make tempeh in small -scale and industrial.

Jual Ragi Tempe Raprima (11)
Ragi Tempe Raprima

Where Ragi Tempe Raprima distributor?

To get a Yeast Tempe Raprima prospective buyers sometimes have difficulty finding distributors , but with the development of internet technology you can get Ragi Tempe Raprima online at our place.

Why did you choose to use Ragi Tempe Raprima?

Produce tempeh tasty, white and thick fur, black spores do not get out and can be stored longer.

Good quality and stable to make tempeh large scale, small scale and the scale of the needs of families.

Tempe yeast in the form of a fine powder that easily weighed and drinks.

Ragi Tempe Raprima
Ragi Tempe Raprima

Bagamaiman dosing guidelines for the use Ragi Tempe Raprima?

The following dose selection you can choose:

2 grams Yeast Tempe Raprima / 1kg Soy

1 Tea Spoon Ragi Tempe Raprima / 2.5 kg Soybean

1 Spoon Dinner Ragi Tempe Raprima / 10 kg Soybean

How in the way of storage Ragi Tempe Raprima?

For storage Raprima Ragi Tempe is actually quite easy , you just put it in a clean and dry. Make sure no water or temperatures that are too hot when storing them.

Yeast Tempe Raprima for halal products has been proven by the release of the Indonesian Ulema Council LPPOM: 01311082190113 besides Ragi Tempe Raprima also certified with BPOM with BPOM RI MD 256 928 001 051 number.

Yeast is a trademark registered with DEPKEH.RI.NO.306712 Raprima Tempe. Of the many legalities in Yeast get Raprima Tempe yeast reflect the quality of this product.

Please contact us anytime for to get Yeast Raprima Tempe. Please contact us, Anytime:

SMS / CALL: 0822 2123 5378

Ngebel, Kedungumpul, Kandangan, Temanggung, Central Java

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THE ORGANIC TEMPEH STARTER

Organic tempeh starter – The quality of tempeh starter can influence the result of tempeh-making process.

If you want to have good tempeh, you will probably needs organic tempeh starter which can produce perfect white molds in the soybean seeds.

TEMPEH: THE ORGANIC CULTURE FOOD PRODUCT THAT HAS HIGH QUALITY NUTRITION

Fermented foods for most Indonesians will think about yogurt, brem, ketchup, and of course tempeh.

Yogurt is food produced by bacterial fermentation of milk. Then, brem is a traditional food of Indonesia that uses rice, ketchup is fermented savory sauces, and how about tempeh?

It has been known that tempeh is a traditional soy product originally from Indonesia made by a natural culturing and controlled fermentation process (usually using Rhizopus Oligosporus mold) that binds soybeans into a cake form.

In other words, tempeh is a kind of unique food product that is made by nature culture and fermentation process with starter.

This material is usually called tempeh starter culture Rhizopus Oligosporus.

WHY IT USES TEMPEH STARTER?

It is because the fermentation process of tempeh has content of protein, dietary fiber and vitamins.

Tempeh is also used as a meat substitute because it contains vitamin B -12 and high protein. In Indonesia, this food is usually produced in wholesale to be distributed to the consumers.

If it is produced in small scale, they usually use hibiscus leaves or banana leaves to wrap tempeh.

Then, because of the development era nowadays, thus such ways can take much time.

Due to the advanced technology nowadays, the tempeh manufactures already switch to using tempeh starter which is more appropriate to use in the manufacture of large-scale or industry.

WHAT IS TEMPEH STARTER?

organic tempeh starter
Starter


Tempeh starter or
ragi tempeh is dried mixture of fungus Rhizhopus sp that live with substrate which can be soybeans or rice. Starter has function to boost the process or fermentation food products.

To make high quality tempeh you need a tempeh starter that has a very high Rhizopus sp with good quality. This kind of mold will cause tempeh has high nutrition content which is good for your health.

Many people also agree that tempeh is a food product that is very perfect for vegetarian people.

Because it is made from whole soybean seeds, tempeh is very rich in fibre and soy isoflavones. It is also the source of many nutrients like B-vitamins, calcium, iron, and so forth. This is why many people across the world fall in love with this food.

Is it difficult to get tempeh starter? Becase tempeh consumers are growing rapidly not only in Indonesia, but also throughout the world,  tempeh starter has been provided in some areas around the world. You can find tempeh starter in india, tempeh starter in Indonesia etc.

However, not in every country tempeh starter is provided. In rural areas, suburbs, or places where supermarket is rarely found, getting tempeh starter will be difficult.

As a solution, you can buy tempeh starter in online stores, for example you can buy tempeh starter in Amazon.

Currently, tempeh starter is available in whole foods online so that you will not need to be confused because it is not difficult to get.

There is still one more solution for you if you still find difficulty to get tempeh starter. If you cannot find tempeh supermarket in your area, or you cannot buy online, the last solution is making your own tempeh starter.

If you have all the ingredients to make it, it will be so easy. Are you interested to make your own tempeh starter? If you answer ‘YES’, then you should continue reading our article!

HOW TO MAKE YOUR OWN TEMPEH STARTER?

Here’s the easy steps on  how to make your own tempeh starter.

You can use 12 ons dry roasted soy bean halves and 3 gram Rhizopus Oligosporusfungus that has function for production tempeh starter culture and commonly used by home industry.

And then incubated for 30 hours to let the mycelium finish and make black spores. Cut into slices and put at food dryer for 24 hours. (It will work in 115°F). Take the slices and put in the blender so the slices will change into powder.

Put the powder into strainer to remove the larger pieces.

Add rice flour that amount 2 fold from powder then mix and it can finally used as starter. You can put the dried slices trace into refrigerator.

WHAT TYPE OF TEMPEH STARTER IS BEST TO USE?

If you think that making tempeh starter is difficult, the only one solution for you is to buy it. So, what kind of tempeh starter is best to use? Here is the answer: ragi tempeh of Raprima Brand.

This is a high quality starter that you can use to make your own tempeh.

This starter has ability to make perfect white tempeh without formation of black spots, so you will have high quality of tempeh.

Raprima tempeh starter is often used by most tempeh producers in Indonesia because of its high quality.

This tempeh starter is originally from Bandung, West Java and has been certified by two agencies: MUI (Indonesian Ulema Council) and BPOM (National Agency of Drug and Food Control).  Read more about safety license of Raprima here.

This tempeh has a lot of benefits such as:

  1. It can produce tasty and durable templeh.
  2. The price is quite affordable.
  3. It can be used in the tempeh manufacturers either small or large scale.
  4. It is packaged in the powder form to make the measurement easier.

WHERE TO BUY TEMPEH STARTER THAT HIGH QUALITY PRODUCT?

For making good quality of tempeh you must choose high quality inokulum so you can produce delicious tempeh.

Inokulum is always needed in the soybeans fermentation so that it can make the structure of your own tempeh have high nutritions and great texture.

This great inoculum can be found in tempeh starter culture of Raprima ragi tempeh.

Well, if you want to make your own tempeh, choose tempeh starter that contains Rhizopus Oligosporus, buy our Raprima tempeh starter brand and you can find the best Rhizophus Oligosporus.

It is the best fungus for making tempeh and it can produce enzim protease that has power to elaborate the material into a form that is more easily to digest by human body.

The enzyme can against off gram positive bacteria. And then, Rhizopus Oligosporus can protect tempeh from aflatoxin, the toxins that produce others fungus.

You can try tempeh starter culture of Raprima Brand for tempeh. This tempeh has good quality products and available for either large or small scale soybean production.

This tempeh starter will make your own tempeh has good quality, delicious taste, white fur, and without black spores. You can contact us, Tempe Bumbung to buy tempeh starter Raprima.

We provide tempeh starter from retail purchase or small party. If you need more information and have any question about Raprima Tempeh Starter, You can call us every time you want. We will give you 100% satisfaction for your purchase anytime.

We sell raprima tempeh starter in Indonesia and around the world. Raprima tempeh starter has been sent in around countries such as: Jerman, India and Slovakia. To make your purchasing easier, the payment can be transferred to PayPal account.

Contact us at:

Call/SMS/WA

+62 857 4849 1242

E-mail:

tempebumbung@gmail.com

Address:

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

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