I.

II.
III.

TITLE
: Tempeh
PURPOSE
: Student can make tempeh from some basic material (soybean)
BASIC PRINCIPLE
Tempeh is a traditional food from Indonesia,that made through fermentation
process of soybeans or other base material by microorganism kinds that especially fungus
Rhizopus oligosporus.The base material from manufacture of tempe is soybean.But
tempe can produce with other base material such as nuts,seeds,and form residue(tofu
residue).The process from production of soy tempe there are some steps there are

IV.

cleaning material,soaking,peeling,boiling,mixing with yeast & packing.

TOOLS AND MATERIALS
No
.
1.

Name

Picture

Pan

No

Name

.
5.

Tooth

Picture

paste

2.

Knife

6.

blender

3.

ladle

7.

plastic

Electric

8.

Fabric

stove

filtering

Materials
No.
1.
2.

Name
Soy seed
Yeast Raprima

Amount
500 gr
Sufficiently

to

3.
Water
Sufficiently
V. PROCEDURE
1. Prepare the raw material in the form of soy,ampas tahu and soy kurd sufficient for
soybean select a pithy,smooth and shiny skin
2. Then soak soybean in water for one night with replacement the soaking water every
4hours.While soaking,have a skin peel to produce a clean seed as well as facilitate
the penetration of the mycelium fungus fermentation seed that have been peeled off
and then drained
3. For soybean & ampas tofu,steamed for 45minutes then drained
4. Soybean and ampastahu that have been steamed and bean curd,sprink with yeast as
much as 0.5gram
5. Sample that have been given yeast,mixed evenly
6. Wrap with plastic and hole with tooth pick,then booked for 24hours to 72oC at room
temperature
VI. OBSERVATION DATA
No

Treatment

Observe Data

.
1.

Prepare the raw material in the form of

Soybean=yellow,tofu

2.
3.
4.

soy,ampas tahu and soy kurd

soaking soybean in water
Peel the skin of soybean
soybean & ampas tofu,steamed for 45minutes

curd=white,soycurd=yellow
More smooth
Shiny skin
Smooth & shiny soybean

5.
6.

then drained
sprinked with yeast
Wrap with plastic and hole with tooth pick

Spread in all surface

Arrangement rapidly and good

Storage for 24-72 hours in room temperature

looking
Shape like tempe but not formed

7.

perfectly & bad smell

VII. DISCUSSION
This exeperiment aims to enable student to make tempe wide a wide variety of
raw material(soybean,tofu curd,soycurd).
The work principle from this experiment is first we prepare all of base material
there are soybean,tofucurd,and soy residue.Then soaking process,soybean soaked using
water for one night with replacement of soaking water every 4 hours.This soaking
process has purpose in order to soybean that has texture become soft.

While immersed, done stripping the skin to produce a clean seed at the same time
facilitate the penetration of the mycelium fungus during fermentation.Seed are peeled
from the skin , washed and drained.After that steamed soybean and tofu curd for 45
minute.Then drained all of material include soy residue.Sprinkle the yeast into all
material. The function of adding yeast is to fermentation starter which containing the
spore of fungus rhizopus oligosporus is mixed in.Then insert into plastic.Allow for 24-72
hours at room temperature.
From the experiment,tempe not formed perfectly and produce bad smell because
percentage of water in tempe is high.Actually, tempe must be in dry condition,comparison
between yeast and soybean not accurately,boiling soybean no cook perfectly and peeling
skin of soybean not clean.
Tempe for health benefit include :
Prevent the hypertension
Have anti-oxidant properties,resist cancer
High calcium content,tempe can prevent osteoporosis
Protein is found in very high tempe,easy to digest so good for diare
Contain iron,which are antioxidant flavoid that lowering blood pressure
Prevention of anemia
Anti-infective
Prevent multiple nutitional problem
Bussiness Feasibility Analysis
For Tempe from soybean
Soybean
Yeast
Plastic
Electric
Total
Sale Price
Profit
%Profit =

Rp.300,Rp.200,Rp.200,Rp.500,Rp.1.200,Rp.1.500,Rp.1.500 Rp. 1.200 = Rp.300,Rp .300

x 100
Rp .1200

For Tempe tofu curd

- Tofucurd
Rp.100,- YeastRp.200,- Plastic
Rp.200,- Electric
Rp.500,Total
Rp.1000,Sale Price
Rp.1200,Profit Rp.1200-1000 = Rp.200,Rp .200
x 100
%Profit = Rp .1000

= 25%
= 20%
VIII. CONCLUSION
1. Tempeh is a traditional food from Indonesia,that made through fermentation process of
soybeans by microorganism kinds that especially fungus Rhizopus oligosporus

2. The process from production of soy tempe :cleaning material, soaking, peeling,
boiling,mixing with yeast & packing
3. The function of adding yeast is to fermentation starter which containing the spore of
fungus rhizopus oligosporus is mixed in
4. Tempe can make from variety raw materials (soybean,tofu cur,soy curd)
5. The benefit of tempe is prevent multiple nutritional problems
6. The function of peeling the soybean skin is to produce a clean seed as well as,facilitate
the penetration of the mycelium fungus
7. In soybean and soycurd raw material of tempe the mycelium has white color but in
tofu curd rather grey color
8. Profit of soybean is 25% with sell price Rp.1500 & tofucurd is 20%,sell price
IX.

Rp.1200,BIBLIOGRAPHY
DM,Gamon.1992.Ilmu pangan.Yogyakarta:UNY Press
EG,Winarno.1992.Pengantar Teknologi Pangan.Jakarta:Gramedia
Martini,Kus.2010.Kimia Terapan Dalam Kehidupan Sehari-hari.Surakarta:UNS Press
Radiyati,Tri.1992.Pengolahan Kedelai.Subang:BPTTG Puslitbang
Susilo,Joko.1986.Ilmu dan Teknologi Pangan.Yogyakarta:Depkes