Are you tempeh makers? How many years have you made tempeh? Are there any problems you often face during the process of making tempeh?
Well, we used to be a tempeh-maker too. However, at this time we only focus on tempeh starter due to some reasons. So, who are we?
We are tempebumbung, an online seller of tempeh starter. We are able to send the starter to all over region in Indonesia, even in the world. There are many customer from different coutries has known us and come to us.
Even though we sell tempeh starter, we also open for consultation. Many of our customer, especially those who live abroad contact us just to ask about tempeh making process or something else. We provide facility for them to contact us such as email, phone number, and social media. This is because we also want to help other people with their difficulty in making tempeh.
We imagine how proud it will be if tempeh, a soy product originally from Indonesia can go International. How cool that is!
But this is not just a statement, this is real. Just imagine who are consuming tempeh nowadays? Not only Indonesian, right? People from different countries also produce, market, and consume it. How popular tempeh now is!
This is why, we try to develop our business in order not only to provide our customer with best tempeh starter, but also information which can be helpful for those who need it.
Since we also open for consultation, there are not few of our customers contacting us to ask information related to our product. Here are several link about our consulation session with several customers:
1. Is it possible o freeze tempeh starter to make it last longer?
And now we are going to share to you our consultation session with customer named Mrs. Shin. Well, she is actually from Indonesia but now she lives in Australia. She first came to us via social media WhatsApp Messenger. Here is the detail:
From the message she sent to us, we can see that she could speak Indonesian language fluently. That’s it! Mrs. Shin is native to Indonesia but now lives in Australia. She came to us to share her story about making tempeh experience.
She ever made mendoan tempeh, a kind of tempeh menu native to Banyumas, Central Java, Indonesia. She marketed her tempeh but then she stopped it. And then, she made tempeh again in 2017.
Sometimes, she marketed the tempeh but sometimes also marketed tempeh menu such as stir-fried tempeh. But then, she faced a problem in the process of making tempeh. Recently, she failed in making tempeh. It then, became decaying easily. So, she finally came to us and asked what caused it. Here is the picture of her decayed tempeh:
As you can see in the picture above, the tempeh color was not bright anymore. The color was going to be brown which indicated that tempeh was going to be decaying.
The Process Of Making Tempeh
Making tempeh is not that easy as we imagine, but we also cannot say that it is difficult. The point is that, in the process of making tempeh we need to be patient and have skill.
The problem is, not everyone has been experienced in making tempeh, right? They can probably feel difficult to make it when they just start to make it. But what we actually need first is as we mentione above, “patient”.
If you are lucky, for the first time you make it tempeh can be successfuly made. And if you are unlucky, how many times you try it can really be hard to make it success.
But don’t worry about this since we are already here. We are tempebumbung will help you with this. We are ready to hear your story and give you our best answers related to your questions.
Only for information, here are some information related to the tempeh-making process that you may need to know such as factors that influence the process, the easy way to make your own tempeh, how to make good tempeh, and other articles in our site at tempebumbung.wordpress.com
Question Related To The Tempeh-Making Process: Why Tempeh Is Easily Decaying?
There are several factors, according to the tempeh-makers experts, that can cause tempeh easily decaying which causes to the failure. Let’s see what are those below:
1. The cleanliness
What should be clean? EVERYTHING! The materials and the equipment should be in a clean condition. In the process of washing soybeans and the removal of soybeans skin, the cleanliness is the most important point that we should notice. Remember that you should also use clean water to wash it. If we use clean materials, tempeh will not easily decaying. We can keep the tempeh in a refrigerator for a week.
If you make tempeh in small scale, you can remove the skin only manually by hands. But if you make in big scale, there is a machine that you can use to peel the skin of the beans, just like what Mrs. Shin use like below:
So is with the equipment. Make sure that all of the tools you need in the tempeh-making process are already cleaned. Even though the main point is the cleanliness of the materials, doesn’t mean you can forget the equipments. It is also important to keep them clean so that you can get tempeh with high quality and of course, hygienic.
2. The process of drying tempeh
After the process of washing soybeans and the removal of soybeans skin, the soybeans should be drained before starter is given. Why? Because if we spread starter with the beans which are not in a dry condition, it will make the fermentation process fail. Then, as a result, the soybeans will be easily decaying.
This is why you should really pay attention to this point. Again, don’t mix starter with soybeans in the moist or even wet position. Make sure that all of soybeans has already been dry.
3. Room temperature
In addition to the soybeans matters, the other factor that can make tempeh easily decaying is the temperature which is too hot. The room temperature is very influential in the fermentation process and the growth of Rhizopus molds. To make it success, tempeh needs about 26°C – 34°C.
If the temperature is to low, the molds will not grow well so that tempeh will not be in the form of cake. Meanwhile, if the temperature is too hot, it will cause overheating so that tempeh will be easily decaying.
Well, those are the factors that you should notice to avoid the decaying of soybeans. Now let’s see the tips to avoid tempeh decaying easily from other tempeh-makers:
1. Choose the raw materials (soybeans or non-soybeans) which has good quality. You can use clean soybeans which is bright in color and dry. Don’t choose soybeans with a lot of damage seeds.
2. In addition to the materials cleanliness, clean all the production tools from the dirt and bacteria.
3. Remove the skin from soybeans until it runs out before fermentation process.
4. If you use plastic as the wraper, you can make a little hole using stick. Here is the picture:
5. Place the ready tempeh on a place where will allow air circulation. You can place it in a big room but where the air circulation is provided well.
6. If you are tempeh sellers, don’t arrange the pile of tempeh too crowded in long time since it will make it hotter which causes the decaying of tempeh.
7. Keep tempeh in a clean and cool place before cooking it.
The Final Result Of Making Tempeh By Mrs. Shin
Having conversation with Mrs. Shin is such a pleasure for us. For the first time, she asked about the process of making tempeh. But at the end, finally we also get new knowledge. She shared the way she made her own tempeh. So, we thank to her for the information she shared to us.
Then, after few days we had some conversation via WhatsApp messenger, today we got a good news from her saying that finally she was able to make tempeh with good result.
Here is the picture:
Of course we were so happy to hear it. After long time she tried to make it, she finally succeeded to make tempeh with perfect appearance as you can see in the picture. Congratulation for you Mrs. Shin!
Well, if you are someone who faces some problems related to the tempeh-making process like Mrs. Shin, you can contact us to share your problems. We will try our best to help you. Please feel free to contact us anytime you want at:
+62 857 4849 1242
Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
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