CHAPTER III

METHODOLOGY OF RESEARCH
3.1 Working Methods
The research method used in this study is an experimental method. And in the process
of making tempeh from soybeans, researchers used the traditional method which included
several stages. These stages include boiling, peeling, washing, re-boiling, cooling, and
packaging. After that, each stage will be documented so that you can see any changes to the
manufacturing process.

3.2 Tools and Materials

The tools and materials used in this study include the following :
 Tools
Num. Tool’s Names Total
1. Gloves 2 Pasang
2. Banana Leaf Wrap/Plastic Sufficiently
3. Teaspoon 1
4. Basin 2
5. Wooden Sotel 1
6. Cormorant 1
7. Stove 1
8. Filter 1
9. Tampah 1
10. Fan 1

 Material
Num. Material’s Names Total
1. Soybeans 400 gr
2. Tempeh Yeast ½ sdt
3. Water Sufficiently

3.3 Work Procedure

The work steps carried out in this traditional tempe-making research include the
following :
1) Prepare tools and materials properly
2) Soybeans will be cleaned with running water which will then be soaked in a container
filled with water. During this process, the good and bad soybean seeds will be known
because the good soybean seeds will be completely submerged while the bad soybean
seeds will float so that the floating part needs to be removed.
3) After the soybean seeds are cleaned, then the soybean seeds will be soaked overnight
or for at least 8 hours. After that, the soybean seeds will be kneaded until the
epidermis is peeled clean
4) Next, prepare a pot and boil the soybeans in boiling water for about 60 minutes or
until soft. After that, the soybean seeds are removed and filtered using a sieve. Then,
the soybean seeds are drained until they are completely dry
5) Then sprinkle the yeast on the dry soybean seeds and stir evenly using a wooden
spoon thoroughly until evenly distributed
6) Prepare a banana leaf or plastic of the desired size, then add the soybean seeds that
have been given the yeast and wrapped tightly, if using banana leaves you can use a
toothpick or if you use plastic you can use lighters and candles.
7) Pierce the surface of a banana leaf or plastic to facilitate the process of mushroom
growth
8) The raw tempeh will be stored in a rack or container that has good circulation and is
covered with a clean cloth and ensured that it is not exposed to sunlight.
9) Raw tempeh will be left at room temperature for at least 2-3 days and then observe the
changes
 CHAPTER IV
RESULT
Based on the results of the research that has been done, it can be seen in the following
table :
Num. Result Picture Keterangan
1. Soybean Wash During the washing
stage, all the dirt
contained in the
soybean seeds is lifted
so that it is clean and
suitable for treatment
to the next stage

2. Soybean Seed In the immersion

Soaking stage, it can be seen
(Approx. 24 Hours) that the water color
changes that occur in
soybean seeds and the
epidermis on soybean
seeds is easily peeled
off
3. Boiling Soybeans In the boiling stage for
(60 Minutes) 60 minutes, it can be
seen that the soybean
seeds have softened
and are ready to drain.

4. Soybean Seed In the drying stage, it

Draining and can be seen that the
Cooling to Dry color of the soybean
seeds which were
originally white has
changed to brownish
yellow
5. Giving a Sprinkling At the stage of giving
of Tempeh Yeast the yeast, it will
appear on the soybean
seeds as if they were
covered in flour
because of the effect
of giving the tempeh
yeast and for the
change in color, there
is no color change in
the soybean seeds and
there is no smell even
though it has been
mixed, but the texture
becomes a little sticky
on the hands but not
too sticky.

6. Raw Tempe At the previous

Packaging packaging stage, the
plastic that you want
to use has been
perforated first, but
after filling the leaves,
holes are given to
allow air to enter so
that mold
development can be
faster.
7. Raw Tempe Raw tempeh will be
Storage (Day One) stored in a closed
room and has a good
room temperature and
is not exposed to
sunlight to help mold
growth quickly and
the color of soybeans
is still normal, there is
no change

8. Raw Tempe The raw tempeh began

Storage (Day Two) to change and it
seemed that the
mushroom
development was
good because the
tempeh was almost
half-finished and
water vapor was also
visible on the surface
of the plastic on the
tempe and soybeans
that previously
seemed to be
separated now appear
to be united even
though they are still
not intact.
9. Raw Tempe The condition of
Storage (The third tempe on that day had
day) become a complete
tempe because it
seemed to be united
and not separated like
the previous day and
the color was white
like tempeh which is
usually seen in
everyday life, but in
the corners of the
tempe it looks black
and this is most
clearly seen in the
picture. Tempeh
packed with banana
leaves