PAPER

ENGLISH
(HOW TO MAKE TEMPE)

CREATED BY :
GRUP 2
1.
2.
3.
4.
5.

MEGAWATI FRATIWI
NILA N FADHILAH
RAHMA SURYANI
ZITA AMELIA MAHARANI
M. ARIANSYAH DZIKRI

LECTURER : dra. Risnawati, M.Pd

CHEMICAL ENGINERING
POLYTECHNIC STATE OF SRIWIJAYA
2015 - 2016
A. Introduction About Tempe
Tempe is a simple food that is widely consumed in Indonesia, but now has
worldwide. Tempe produced not only in Indonesia, but also in countries such as

Japan, Germany, the United States. Tempe is a food made from the fermentation of
soy beans or some other material that uses some kind of Rhizopus namely Rhizopus
oligosporus, Rhizopus oryzae. In general, tempeh is white because mycelial growth
of mold that holds the seeds of soybean, forming a solidified texture.
To obtain a good quality tempeh, soya should be of good quality and not
mixed with other materials. Beside that, the processing procedure must be done
carefully and precisely.
The process of making tempeh is basically the process of tempeh fungal
spores that grow Rhizopus sp on soybean seed. In the growth of Rhizopus sp
forming threads called hyphae thread. These hyphae threads bind soybean seeds
with each other soy beans. So that the seeds of soybean form a compact mass. Soy
period was then referred to as tempeh. During the period of growth of the fungus
Rhizopus sp also produce enzymes that can break down the protein contained in
soybean seeds so that the proteins in soybean seeds is easily digestible.
The characteristics of a good soybean seeds is:
1. Free from rest of the plant (leather pods, pieces of stems or branches), gravel,
soil or other grains.
2. winged seeds are not exposed to pests and diseases
3. winged seeds are not damaged and small
4. The skin is not wrinkled seeds
B. The Content of Tempe
Tempe is used against free radicals, which can slow aging and prevent
degenerative diseases (atherosclerosis, coronary heart disease, diabetes mellitus,
cancer, etc.). In addition Tempe contains antibacterial substances that cause
diarrhea, lowering blood cholesterol, preventing heart disease, hypertension, and
others.
C. The Ingredients In Process of Making Tempe
1. Soybean
Soybean has great health benefits. Packed
with protein, carbohydrates and healthy fats, this
legume provides your body with an ample energy
source.

Discover

the

soybeans

protective

properties for cardiovascular health, cancer,

osteoporosis and menopause.
2. STARTER (Rhizophus Oryzae)
Starter has the function such as to help the
fermentation process and to grow mold, so that
hydrolyze compounds of complex compound into
simpler compounds that are easily digested by
human.
3. Water
Water is used to mix all ingredients to be
balnded and to wash soya beans and washing
equipments used. Water is also use to boil the soya
beans to be processed into tempe.

D. The Equipments In Process of Making Tempe

Stove and Pot

Basin

Tray

Spoon

Plastic or Leaf

1. Stove and pot

Stove and pot used to a place for boil soybeans which has been soaked until
cooked.
2. Basin
Basin used to a place for soak and wash soybeans. Soybeans soaked for selecting
dirt gravel and soybeans which has been damaged. Usually damaged soybeans
will float
3. Tray
Tray used to a place for cool the soybeans has been boiled.
4. Spoon
Spoon used to pour yeast in the soybeans and for stir soybeans which has been
give the yeast
5. Plastic or leaf
Plastic or leaf used to wrap soybeens has been cooked and has been give yeast.
The results wrap tempe with leaf different with plastic. If we use the leaf to wrap

tempe, the result of tempe be better than wrap with plastic, and also will be
sweet than wrap with plastic

E. The Procedure of Making Tempe

1. First of all, choose the soybeans which have good quality.

2. Then, clean and wash soybeans with clean water.

3. After that, boil the soybeans for 30 minutes, then soak in boiling water for 22
hours or overnight.

4. After being soaked, remove the soy husk or separate the soybeans from its skin.
If you use whole soybeans you should split them by squeezing them with a
kneading motion, then re-wash and boil again the soybeans with clean water for
40-90 minutes.

5. Next, place the boiled of soybeans on a tray and soybeans become cool.

6. After the soybeans are cooled, add the seeds of soybeans (yeast) evenly with
stirring stick. Its very important to mix the tempeh starter very well: it reduces
the risk for spoilage and the fermentation will be faster.

7. After that, wrap the beans which have been mixed in plastic and banana leaf that
has been pierced with a needle, this will allow the mould to breathe, then store in
a safe place.

8. Last of all, the fermentation can be performed at a temperature of 20 C-37 C

for 18-36 hours (2-3 days), it will be tempe, the white mycelium will grow
through the beans and will smell nutty.