Tempeh or Tempe (Java) is a traditional food Indonesia produced from fermented soy beans, this food has existed since many centuries ago is not clear when the actual food tempe was first made, but until now the people of Indonesia are still many consuming tempe, not only the people of Indonesia even the European community and other countries are now participating consuming tempe, tempe Japanese example is a second meal after the fish, tempeh even had the nickname "magic food" outside Indonesia.
Making Tempe
Indonesian tempe original consists of multiple processes :
- Boiling : This process makes soybean seeds in addition to software and functions as well as the process of hydration, hydration is intended soybean roots can absorb the water with a maximum, in conditions of soft soy beans can more easily absorb the acid in the process the soaking and pickling later.
- Paring : The stripping step is a step in which the mycelium of fungi that can easily absorb into soy, without any obstacles from the skin of soybean, stripping the skin's way of soybeans there are various kinds of hand, trampled and machinery.
- Soaking and Pickling : The next step is finding the right acidity by soaking soybeans and allow for fermentation occurs fungal growth resulting lactic acid.
- Washing : This is the last washing step to remove bacteria or impurities that exist in soy because it will slow even inhibit the growth of fungi.
- Inoculation With Yeast : called inoculation is the addition of inoculum example laru / yeast tempeh, In Indonesian itself using traditional materials present, but outside of Indonesia mostly use cultured R. oligosporus pure.
- Packing : This packing step depends on the maker in Indonesia themselves mostly banana leaves, but not a few who use plastic, perhaps most importantly adalan same oxygen can still enter, because one of the conditions that can develop tempeh mold is to be exposed to oxygen.
- Fermentation : To make good tempeh after completion wrapped fermented soy beans last for 18-36 hours At temperatures between 20 ° C to 37 ° C, in this way will produce tempeh with better quality for natural walking, other things that use a lot inokulun plus high temperatures, is much faster, but the results are not too good.
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The Nutrition Ingredients Found In Tempe
Tempe is known to contain many nutrients that some of them are :
Unsaturated fatty acids
Vitamin
- Vitamin B Complex (water-soluble)
- B1(thiamine), B2(riboflavin), Pantothenic acid, Nicotinic Acid(niacin), Vitamin B6(pyridoxine) and B12(cyanocobalamin)
- Vitamin A, D, E, and K (fat-soluble)
The only plant-based foods that have vitamin B12.
Mineral/100mg Tempe
And there are many other types of tempeh dishes, if you want to try maybe you can find Indonesian food in the country you are.
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