Make way Soybean Tempe

Make way Soybean Tempe

Tempe Soybean is one popular food in Indonesia. From the city to the village of soybean tempeh has its own heart space for fans. Soybean tempeh can be processed further with a variety of menus to taste.

Although often called the food of the people but behind delicacy tempeh has many health benefits. For example, soybean tempeh is rich in vegetable protein and high calcium contained from soybeans.


You yourself do not need to bother to process and make it. In addition, the added value for tempe is that these foods favored by vegetarians as a meat substitute. In fact, tempeh also made into steak. But for Reviews those of you who want to try to make  your at  home we will try to share knowledge about how where how to make tempeh. The process of making tempeh it takes quite a long time. The duration of the process of making tempeh is due to the stage of fermentation pressed for time

Basically, the principle of making tempeh spores grow only where the spores have the ability to create threads hyphae. Spores are commonly used is Rhizopus sp. Hyphae yarn made by Rhizopus sp will be linked soy to one another.

Tempe Kedelai

Tempe Kedelai

During the growth period, rhizopus sp will outline the content contained in tempeh such as protein and nutrients for the body to be easily digested. For more details, the following steps in detail steps to make tempeh

Ingredients :

The main ingredient to make tempeh is definitely soybeans.Soybeans are used should be of good quality and clean of dirt and gravel. Soybeans can be used for local and imported soybean.

Another necessary ingredient is yeast tempeh, for making tempeh go through stages of fermentation. Yeast tempeh can be found in the traditional market.

Tempe Kedelai 1

The tools used to make tempeh:

  1. Stove oil / gas / furnace clay
  2. Big pot / steamer / drum (if for the manufacture of large-scale tempeh).
  3. Winnowing and wooden spoon
  4. bamboo basket
  5. Plastics and leaves for wrapping

Steps Making Tempe

  1. Wash soybeans


The washing process is intended to clean soybean soybeans. after washed and soaked soybeans.Immersion is to select soybean dirt gravel and broken soybeans damaged or unfit.will usually float, soy rinse until clean.

The washing process is a fairly important part because if soy is not clean then the tempeh produced is not durable.

  1. Boiling

The next step is boiling soybeans that have us wash. Boiling soybeans using a pan, if on a large scale can use a large pan or drum.

Water used for boiling soy try to use well water or mineral water, not tap water. Because water taps often mengendung chlorine. The content of chlorine contained in water could hinder the process permentsi. Boil until cooked or soft soy memkan usually take 3-4 hours.


  1. Separation Leather Soybean / Pressing

After making boiled until cooked soybeans didinginkan.kemudin lifted and soak in water for 6 -12 hours to facilitate exfoliation soybeans. The soybean peels can be a way knead kneaded by hand or for large scale usually trampled underfoot in a bamboo basket so that the skin peeled and split soybeans. Then wash with ari flow so that the skins and seeds separately

  1. Boiling back

The next process is soy sudahtak split skinned and boiled again to remove the odor, dirt and bacteria that may have entered during the separation process of the skin or rolling so that the process of fermentation goes well. Boiling both need not be quite long enough to boil water because basically ripe soybeans in the first boiling.

Actually, this second boiling process can be replaced with just a splash of boiling hot water to soybeans earlier. However, to ensure no bacteria better boiled alone.

Once the water is cold enough soy lifted and drained then save soy thinly and evenly over the winnowing or the space provided

  1. fermentation

This is the part that is most important and determines the success of us in making tempe. In the fermentation process is a fermentation process soybeans into tempeh.

Fermentation dilakkan if soybeans have started mengeringan in warm conditions. If it is too hot yeast will not work and if it gets too cold yeast underemployed. Yeast is needed to make this tempe approximately 2% of the soybeans are cooked. But it also depends on the air temperature. For example, if the ambient air temperature to 100 kg of soybean takes 7 tablespoons yeast, but if the cold temperatures needed more. This fermentation is done by yeast sprinkled evenly, then soy stirred up yeast were really evenly.

  1. Packaging

The next stage is the packaging of soy already given yeast. Wrapping can with banana leaves or plastic media and others.

To wrap in plastic or leaf it is necessary to air holes so that the yeast fungus to get air during fermentation .

  1. Ripening

The next step is the curing is already wrapped soybean storage at room temperature or warm temperatures so that the fermentation process runs effectively. This process will necessitate take about a day and night or 24 hours. After the curing process is the final stage tempe already brooded diangin wind or by air. After cooling it aired then tempe ready to be processed or marketed.


If you want to get quality soy tempeh, silahkahkan call us anytime at:


0819 0399 6166

Ngebel, Kedungumpul, Kandangan, Temanggung, Central Java


Related words:

example paper making tempeh soybean, soybean tempeh, making soy tempeh, soy tempeh way, the content of soybean tempeh, tofu, benefits tempeh


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