COMPLETE REPORT OF

INTRODUCTION BIOTECHNOLOGY
“Tempe Making (Soybean cake)”

Arranged by:
NAME : Muh. Khaliq Ma’ruf L
ID : 131 444 1 0012
CLASS : ICP B 2013
GROUP : V (Five)

BIOLOGY DEPARTEMENT
MATHEMATIC AND SCIENCE FACULTY
STATE UNIVERSITY OF MAKASSAR
2016/2017
 RATIFICATION PAGE

Complete report of Introduction Biotechnology with the title “Tempe

Making (soybean cake)” that arranged by:
name : Muh. Khaliq Ma’ruf L
ID : 131444 1 012
class : ICP B Biology
group : V (Five)
After checked by assistant and assistant coordinator, so this report was
accepted.
Makassar, December 2016
Assistant Coordinator Assistant

Muhammad Nur Arsyad, S.Pd Suhariyanti Amir

Known by:
Responsibility of Laboratory

Prof. Dr. Yusmina Hala, M. Si

NIP. 19611212 198601 2 002
 CHAPTER I
INTRODUCTION

A. Background
Biotechnology is divided into three, namely biotechnology uses
microorganisms, tissue culture and genetic engineering. Biotechnology that
uses microorganisms (such as bacteria, kahmir (yeast), and molds), among
others, the discovery and settlement of the problem of food, medicine, pesticide
plants, contamination, eradication of plant pests, and the separation of metals
from ores.
One application of biotechnology that uses microorganisms to food services
is tempeh. Who does not know tempeh. Tempe according reportedly is
authentic Indonesian food made from the fermentation of soy beans or some
other material that uses some kind of Rhizopus sp. is much preferred.
Basically, the process of making tempe is a growing process of microbial
types Rhizopus sp. fungus on soybean medium, so that the fermentation process
soybeans by yeast. Fermented soy cause the texture becomes softer, the
disintegration of the protein contained in soybean becomes simpler, so as to
have a better digestibility than soy food products that are not fermented.
Tempe is made from soybeans with the help of the fungus Rhizopus sp. This
fungus will transform soybean protein complexes that stodgy into simple
digestible protein for their chemical changes in proteins, fats, and
carbohydrates. During the fermentation process soybeans into soybean, will
produce antibiotics that would prevent stomach illnesses such as diarrhea.
Fermentation can occur due to the activity of microbes that cause
fermentation in suitable organic substrates. This fermentation can cause
changes in the nature of foodstuffs, as a result of the breakdown of the contents
of the food material.
On this lab will do experiment how to make a tempeh and observation many
legume that will use for base materials that will use to make a tempeh from
test, flavor, and mycelium grow up.
B. Purpose
The purpose of this experiment is to know how to make a Tempe.
C. Benefit
The benefit that can we acceptfrom this experiment is to know how to make
a Tempe.
 CHPATER II
PREVIEW OF LITERTURE

Tempe is a traditional Indonesian food product derived from fermented soybeans

using Rhizopus oligosporus. Tempe has many advantages, such as good nutritional
value and organic compounds contributing to human health. Tempe’s key
benefitsare related to its excellent protein content, high levels of essential fattyacids,
numerous vitamins and minerals, dietary fibres and isoflavones
(Surya & Rahayu, 2012) .
Soybean tempe is a world well known fermented food especially in Indonesia
and Malaysia. Tempe is simply define as fungal fermented food being fully covered
by mould mainly Rhizopus sp. This food was served as side dish and snack. Aside
from soybean, other types of legumes were also made into tempe such as barley,
mucuna, chickpea, red kidney bean, and cowpea (Pisol B et all, 2015).
During fermentation, there are nutritional and chemical changes that improve
taste, flavor, and functional properties of the products. Enzymes produced during
fermentation affect protein, fat, and carbohydrates. The complex sugars stachyose
and raffinose, which cause flatulence, are broken down into digestible sugars.
During fermentation, the fungus produces the enzyme phytase that mobilizes the
phytic acid improving bioavailability of minerals. Fermentation also promotes the
synthesis of B group vitamins improving flavor, nutritional, chemical and
functional properties of the products (Bavia A et all, 2012).
In general, tempe is produced by small scale at home industries with poorly
controlled fermentation process that causes the variation of tempe flavors, for
example bitter taste often appears in tempe. To improve the quality of tempe,
quality control must be carried out starting from starter culture production
throughout tempe fermentation. Rhizopus oligosporusis the main microorganism
plays important role in tempe fermentation process. Besides fungi, other
microorganisms may also participate in tempe fermentation process as the
fermentation is not carried out under aseptic condition although starter culture is
added (Nurdini A L et all, 2015).
 Although the principlestep in making tempeh is the fermentation of soybeans by
Rhizopus mould, many factors affect the success in production and the quality of
the product. In the method employed by Steinkrauset al raw, dried soybeans are
hydrated by soaking in cold water overnight or for a shorter period of time if warm
water is used. Lactic acid or acetic acid is added to the water to lower the pH of the
solution and soybeans to 5 or below. This step is performed to discourage growth
of undesired microorganisms (Babu D et all, 2009).
To make tempeh, cooked and dehulled soybean cotyledons (which may be
lightly acidified with a traditional lactic acid prefermentation or, nowadays, with
lactic acid or vinegar) are well drained then inoculated with spores of Rhizopus
oligosporus mold, packed into perforated containers (polyethylene bags or banana
leaves, holding about 8 ounces) and incubated at 30°-31°C (86°-88°F) for about 24
hours, until the beans are bound together tightly by the mycelium. The tempeh is
then ready to sell or to cook (Shurtleff W & Aoyagi A, 2007).
The Rhizopus mould is largely unaffected by the acidic environment. It was
found that mould growth rate remained stable as long as the pH is at or above 3.5
and was slightly slower when the beans were more acidic. After hydration, the skins
on each bean are removed to encourage better growth of the mould. This step can
be done by rubbing the beans together with hands or by other mechanical means.
The skinned beans are then partially cooked by boiling them in the acidic soaking
water at 100 °C for 90 minutes. When the beans have cooled to 37-38 °C, the ideal
temperature to begin the inoculation and the beans have been dried, the Rhizopus
starter culture is mixed to the beans. Sufficient amounts of the culture, or inoculums,
needs to be present. In the 1960 study by Steinkraus et al, the inoculums were added
at 1 gram per kg of cooked soybeans. The inoculated beans are then placed on
covered trays, in a layer no thicker than 2 inches, so that sufficient oxygen is
available on the bean surfaces for mould growth. Small holes in the trays are also
beneficial in ensuring sufficient oxygen supply (Babu D et all, 2009).
Soybeans, a major source of protein in the macrobiotic diet, have been singled
out as especially effective in reducing tumors. The active ingredient in soybeans is
called a protease inhibitor. Laboratory tests show that soybeans and certain other
beans and seeds containing this factor added to the diet prevent the development of
breast, stomach, and skin tumors. Whole soybeans and soy products, including
miso, tamari soy sauce, tofu, tempeh, and natto are staples of the macrobiotic diet
((Shurtleff W & Aoyagi A, 2011).
 CHAPTER III
OBSERVATION METHOD

A. Time and Place

Day/ date : Friday/ December 2nd 2016
Time : 10:00- 11:00 pm
Place : Biology Laboratory of State University of Makassar
West Laboratory room 2nd floor
B. Tools and Materials
Tools:
Dandang Washbasin Cardboard Box

Needle Wood Spoon Weight

Materials:
Banana
Soybean Yeast Nut
Leaves
 Red Nut Candle Plastic Water

C. Work procedures

Washed soybean and removed Soaked soybean for 12 until

impurities that there are on 18 hours
sticky rice

1 2

Washed back the soybean

Peel the skin of soybean
until cleaned

3 4

Put soybean on the banana

Grated soybean until cooked
leaves

5 6

Entered soybean in the basin

Dryed soybean on the banana
then mixed with yeast and stir
leaves
until blended

7 8
Entered the soybean in the Fuel the upper of the plastic
plastic used by candle

9 10

Gived a small hole in the Entered the soybean into the

plastic used by a needle. cardboard box

11 12
 CHAPTER IV
RESULT AND DISCUSSION

A. Result

No. Materials Aroma Tested Texture Picture

Covered by
1 Soybean Smelly Crisp
Hifa

Don’t
2 Nut Rotten Not Hifa
change

Covered by
3 Red nut Smelly Crisp
Hifa

B. Discussion
In general, tempeh is white because mycelial growth of mold that holds the
legumes, forming a solidified texture. Degradation of components in fermented
soybean tempeh has made distinctive flavor and aroma.
According to Sorenson and Hesseltine (1986), Rhizopus sp grows well in a pH
range from 3.4 to 6. In the longer study of fermentation, pH of tempeh increased to
pH 8.4, so the fungus has declined because of high pH is less suitable for mold
growth.
 In the manufacture of of tempeh use basic ingredients are peanuts, soy beans,
and red beans and yeast tape (inoculum raprima) which is a pure culture of the
fungus of tempeh that is Rhizopus sp. This fungus will transform soybean protein
complex that stodgy into simple digestible protein due to a change chemical on
protein, fats, and carbohydrates. Naturally fungal or yeast of tempeh formed threads
called hyphae thread. These hyphae threads bind soybean seeds with each other soy
beans, soy beans so they form a compact mass. Soybean mass was then referred to
as of tempeh. Selection of soybeans are also considered to produce good quality of
tempeh.
On observation that we do, that can saw if tempeh that made use soybean isn’t
successfully. Tempeh that’s make with soybean isn’t look mycelium such as
tempeh that made from peanut and red beans. Test isn’t change similar like test of
soybean and also smell rotten aroma. Maybe this is influence place incubation of
tempeh isn’t good and not on optimal temperature that is at 30°-31°C.
Tempeh that made by nut and red beans is success, that can see on mycelium
that looks covered soybean and looks compact. Test and aroma show similar like
normal tempeh, that is has test crisp and aroma is similar.
 CHAPTER V
CLOSING

A. Conclusion
Based on the experiment we can conclude that Tempe is made from
soybeans with the help of the fungus Rhizopus sp. This fungus will transform
soybean protein complex that stodgy into simple digestible protein due to a
change chemical on protein, fats, and carbohydrates and from three legumes
that we use, that is nut, soybean, and red beans. Just soybean isn’t successfully.
B. Suggestion
Suggestions for further making Tempe experiment series, namely: It is
expected that the interactive communication during the visit. Expected
experiment more attention to what the assistant, lecturer, and speakers so there
is no misunderstanding.
 BIBLIOGRAPHY

Bavia, A, et al. 2012. Chemical composition of tempeh from soybean cultivars

specially developed for human consumption. Ciênc. Tecnol. Aliment.,
Campinas, 32(3): 613-620.

Babu, D, et al. 2009. A Low Cost Nutritious Food “Tempeh”- A Review. World
Journal of Dairy & Food Sciences 4 (1): 22-27, 2009

Nurdini, A. L et al. 2015. Microbial growth dynamics during tempe fermentation

in two different home industries. International Food Research Journal
22(4): 1668-1674.

Pisol, B, et al. 2015. Antimicrobial Activity of Lactic Acid Bacteria Isolated

from different Stages of Soybean Tempe Production. Australian
Journal of Basic and Applied Sciences 9(28), Pages: 230-234.

Shurtleff, W. and Aoyagi, A. 2007. History of Tempe (A Special Report on The

History of Traditional Fermented Soy foods). California: Soyinfo Center,
Lafayette

Shurtleff, W. and Aoyagi, A. 2011. History of tempeh And tempeh products

(1815-2011): Extensively annotated Bibliography and sourcebook. California:
Soyinfo Center.

Surya & Rahayu. 2012. Production and characteristics of canned tempe extract.
Asian Journal of Food and Agro-Industry 5(04), 299-306.
ATTACHMENT