Knowing the characteristics of soybean with Good Quality

Knowing the characteristics of soybean with Good Quality


In the manufacture of tempeh, soy is one of the main raw material. soy itself has various types that not everything can be used as raw material for tempeh. For tempeh used as raw material for tempeh usually brownish yellow. Soybeans originated in China, Korea which later spread to Japan, Taiwan, India, Indonesia to America.


American Soybean has a rounded shape and slightly larger in size than the local soybean and thus more suited when used as a raw material for making tempeh. In Indonesia American soybean has been developed in several places with names Edamame. The edamame character that has a yellow color evenly


Soybean including the family legumes (Leguminosae). Soybean itself has many varieties such as Guntur, Galunggung, Lokon, Merapi, Shakti, Orba, Davros. While the varieties derived from such Taichung Taiwan. The varieties will yield several benefits in getting results ,levels of protein and fat that varies

In making the soybean tempeh quality required to produce tempeh quality is also good. Besides, other raw materials should also be qualified as quality yeast, infrastructure and facilities were clean and the water does not contain chlorine. The water used should be clean water from the source so that the fermentation is successful.


How do the characteristics of quality soy?

  1. Yellow uniformly brownish

Soybeans are used for the manufacture of tempeh is yellow, uneven tan. Soybean variety of soybean varieties do not have to own besides brownish yellow color is no color is jet black, with a smaller form factor than yellow soybeans. Black soybeans are usually used as raw material for making soy sauce.

  1. Round

The next soybean trait is its round shape. For soybeans with slightly flattened shape is rarely used because it is rather hard to soft and not easy to evolve so it is usually used to make tempeh round shape.

  1. Dry

Soybeans are wet will produce different tempeh with soy dry when you start washing steps.Soybeans were wet and soaked for too long would make sense to be less tasty tempeh. To make sure that soybeans to be used has been completely clean and dry. If still less could dry in the sun during winnowing the net so that when soaked and boiled the water remains clear and soybeans remain intact.

  1. Old enough

Soybeans are a good soybean fairly old when harvested. so that when eaten tempeh will not taste bitter. Young soybean tempeh will produce bitter and mold will not grow perfectly. To make sure that the time will make tempeh, soy quite old. Usually characterized by skin that is smooth, not wrinkled, solid. While young skin uneven, wavy or slightly wrinkled and not solid. The nutritional value contained in soy and younger are not the same as the nutritional value of soybeans that are old enough.

  1. Solid

One of the soybean that is both solid. After boiling soybeans, soybean floating normally be discarded because it is not good to use as tempeh. There are several causes of the lack of quality soybean one of them might have eaten a kind of ant or soybeans have been harvested prematurely. So the less well used as a raw material for making tempeh. Soybeans are floating discarded along with the skin soybeans. waste generated will benefit the farm while the water to boil the soybeans are used as a vitamin drink water for cattle.

Biji Kedelai


Those are some things characterize the soybean quality to be used as raw material for tempeh. For the time of purchase, you should be careful so that you satisfy the soybean production and has a delicious flavor. Good luck.




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Related words:

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


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