Making Tempe with a variety of Rhizopus molds, including Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (bread mold), and Rh. arrhizus. Tempe is a common Indonesian dish made with fermented soybeans or other ingredients. The term "tempe yeast" often refers to this fermented concoction.
On soybeans, molds hydrolyze complicated substances into simple substances that are easy enough for humans to consume. Dietary fiber, calcium, B vitamins, and iron are all abundant in Tempe. Antibiotics to treat infections and antioxidants to fend against degenerative diseases are just two of the many components of tempeh that have therapeutic potential.
The formation of mold mycelia that bind soybean seeds together to form a dense texture is the primary cause of the overall white color of tempeh. During fermentation, the components of soybeans are broken down, giving tempeh its characteristic flavor and aroma. In contrast to tofu, tempeh has a slightly acidic flavor.
In order to make tempeh more quickly, with higher quality, or with more nutrients, Indonesia is actively working to create superior Rhizopus strains. Superior tempeh yeast strains can be trademarked so that their usage is protected by law, which has some parties concerned that this activity may endanger the continued use of tempe as a common food ingredient (requires a license from the patent holder). Take a look at the information below for details on how tempeh is made!
Foto oleh cottonbro: https://www.pexels.com/id-id/foto/makanan-sehat-fajar-pria-6822603/
Tempe's Development and History
Unlike other conventional soy meals, which often originate in China or Japan, tempeh is an Indonesian product. This traditional food has long been a part of Javanese dining customs, particularly in Yogyakarta and Surakarta.
The word "tempe" can be found in chapters 3 and 12 of the Serat Centhini manuscript, which has Javanese settings in the sixteenth century (Serat Centhini was actually composed in the early nineteenth century) (a type of tempeh dish with coconut milk). together with kadhele tempe srundengan. This and other historical evidence suggests that tempeh may have been created with black soybeans in traditional Javanese rural communities before the 16th century, possibly in the Mataram region of Central Java.
The term "tempe" is a product of Old Javanese. Tumpi, a white dish produced from sago flour, was popular in prehistoric Java. The tumpi meal resembles fresh tempeh, which is similarly white in appearance.
In addition, a Javanese-Dutch lexicon contains a tempeh reference from 1875. According to another theory, the manufacturing of tempeh started in Java during the Cultivation Era. Javanese people were compelled to rely on food from their backyard gardens at the period, including cassava, sweet potatoes, and soybeans. In order to ferment soybeans, Aspergillus mold is used. Additionally, the method for producing tempe spread throughout Indonesia along with the Javanese population's migration to every region of the nation.
1. Indonesian Tempe
The largest soybean market in Asia is in Indonesia, which is also the world's top producer of tempe. Indonesians consume up to 50% of their soybeans as tempeh, 40% as tofu, and 10% as other products (such as tauco, soy sauce, and others). Currently, it is estimated that each Indonesian consumes about 6.45 kilogram of tempeh annually.
The consumption of tempeh by prisoners of war during the Japanese occupation of Indonesia prevented sickness and famine. Many studies released in the 1940s and 1960s came to the same conclusion that tempeh had a significant role in the survival of many World War II captives. Onghokham claims that the protein-rich tempeh has preserved the health of Indonesia's large population and generally underdeveloped economy.
However, in the past, something of low quality was referred to as "tempe" in metropolitan regions of Java, particularly Central Java. When something is being addressed, terms like "mental tempe" or "class tempeh" are used to suggest that it is of low quality because it is inexpensive, like tempe. Don't be a tempeh nation, Soekarno, the country's first president, frequently admonished the populace. This attitude toward tempeh didn't start to alter until the middle of the 1960s.
Indonesian tempeh production saw a variety of modifications between the late 1960s and the early 1970s. Banana leaves for wrapping tempeh started to be replaced by plastic (polyethylene), traditional laru started to be replaced by flour-based yeast (produced in 1976 by the Indonesian Institute of Sciences and widely used by the Indonesian Tofu Tempe Producers Cooperative, Kopti), and imported soybeans started to be replaced by domestic soybeans.
The 1980s saw a growth in tempe output and the start of the modernization of the business, in part because of the involvement of Kopti, which was established on March 11, 1979 in Jakarta and had more than 28,000 tempe and tofu manufacturers by 1983. Tempeh quality has decreased as a result of the use of commercial starters in place of hibiscus leaves as inoculants in the manufacturing of tempeh. Tempeh from Malang and Purwakarta typically has a whiter texture, was more hairy, and smelled more fragrant in the past.
This is so because Rhizopus arrhizus and Rhizopus delemar are the predominant tempeh varieties. In contrast to Rhizopus arrhizus, which has a lower optimal temperature and grows more dominant, Rhizopus oligosprus produces tempeh that is lower density and more alcoholic in Malang.
The Indonesian National Standard (SNI 3144:2009), which has been in force since October 9, 2009, stipulates the technical standard for tempeh. According to the standard, "a product made from fermenting soybean seeds utilizing the fungus Rhizopus sp., in the shape of a compact solid, somewhat grayish white in color, and having a distinctive tempeh odor."
Through one of the country's leading wholesalers, Kobe Bussan Co.Ltd., Indonesian processed food items from Superfood will hit the Japanese market in September 2021. This is the outcome of a repeat order contract that will be signed on Wednesday, September 29, 2021, between PT Arumi Kharisma Indonesia and Kobe Bussan Co.Ltd., with a volume of up to 13.8 tons that will be supplied throughout the Kansai and Kanto areas of Japan. The Japanese market has now been entered by Tempe Indonesia.
2. Outside of Indonesia, Tempe
The Dutch have made Tempe well known among Europeans. The first effort to name the tempeh mold was made in 1895 by Prinsen Geerlings, a Dutch scientist and microbiologist. In the Netherlands, immigrants from Indonesia founded the first temp agencies in Europe.
Since 1946, tempeh has gained popularity throughout Europe via the Netherlands. The first batch of tempeh was produced in the US in 1958 by Indonesian Yap Bwee Hwa, who was also the first to study tempeh in scientific terms. Although tempeh has been studied in Japan since 1926, commercial production didn't begin until about 1983. There were 18 temp agencies in Europe, 53 in America, and 8 in Japan in 1984. Tempeh is starting to become known in certain other nations, including the People's Republic of China, India, Taiwan, Sri Lanka, Canada, Australia, Latin America, and Africa.
In Tempe, efficiency and content
Tempe may be used to combat free radicals in order to slow down the aging process and avoid degenerative disorders (atherosclerosis, coronary heart disease, diabetes mellitus, cancer, and others). Additionally, tempeh includes antimicrobial compounds that promote diarrhoea, lower blood cholesterol, shield against heart disease, lower blood pressure, and other conditions.
When compared to soybeans, the nutritional makeup of tempeh did not significantly differ in terms of protein, fat, and carbohydrate content. However, the protein, fat, and carbs included in tempeh are easier for the body to digest than those found in soybeans due to the digestive enzymes produced by the tempeh mold. As a result, tempeh can be referred to as food for all ages because it is excellent to provide to all age groups (from infants to the elderly).
When compared to soybeans, tempe has a number of advantages. In terms of chemistry, this is demonstrated by the rising concentrations of dissolved solids, dissolved nitrogen, free amino acids, free fatty acids, digestibility values, protein efficiency values, and protein scores.
According to numerous studies, the nutrients in tempeh are simpler for the body to digest, absorb, and use than those in soybeans. This has been seen in young children who suffer from acute undernourishment and persistent diarrhea.
By providing tempeh, malnourished individuals will gain weight faster and have faster relief from diarrhea. Raffinose and stachyose, two substances that contribute to flatulence, will be at lower levels when soybeans are processed into tempeh (stomach bloating).
Due to the high nutritional value of tempeh, cereals and tubers can be improved by adding tempeh. When tempe is added to regular food items like rice, corn, or tiwul, the nutritional value is improved.
According to the National Standardization Agency's (2012) explanation in the book Tempe: Indonesia's Present for the World, tempe has the following nutritional values:
Fatty Acids, first
Polyunsaturated fatty acids are produced when temper is fermented. These fatty acids can reduce serum cholesterol and counteract plant sterols' harmful effects on the body.
2. Vitamins
The existence of two vitamin groups in the body is at least known. first, vitamin B complex, a class of water-soluble vitamins. The group of fat-soluble vitamins, which includes vitamins A, D, E, and K, comes in second. The vitamins B1, B2, B6, B12, pantothenic acid, and nicotinic acid are among the additional vitamin kinds found in tempeh in addition to these two categories.
3.Minerals
There are numerous macro and micro minerals in Tempe. Among the minerals included in tempeh are calcium, magnesium, insoitol, phosphorus, iron, and copper.
Four. Antioxidant
Antioxidants in the form of isoflavones, including daidzein, glycitein, and genistein, are the next component of tempeh.
A 100 gram serving of tempeh contains the following nutrients: water, calories, protein, fat, carbs, fiber, ash, calcium, phosphorus, iron, sodium, potassium, copper, zinc, beta-carotene, thiamin, riboflavin, and niacin.
Process of Making Tempe
Tempe can be used in many different kinds of meals. Typically, tempeh is fried, served with vegetables, or eaten raw by some people with chili paste. However, can tempeh be eaten while it's still raw?
The narrative on the healthyq.com page claims that it is not advisable to consume tempeh while it is still raw. This is in line with the description in the Journal of Applied Microbiology that tempeh should only be eaten when it is ripe. Processes include roasting, boiling, and frying.
To eliminate bacteria and contaminants during the fermentation process, heat is required. In other words, it is impossible to prove the health advantages of raw tempeh by scientific means, and even raw tempeh carries a danger of harming consumers due to the presence of harmful microorganisms.
There are numerous ways to make tempeh. But in Indonesia, manufacturing tempeh often involves boiling, peeling, soaking and acidifying, washing, inoculating with yeast, packing, and fermenting.
Soybean seeds are cooked at the beginning of the tempe-making procedure. The soybean seeds are hydrated during this boiling step by absorbing as much water as they can. In order for soybean seeds to later absorb acid during the soaking step, boiling is also designed to soften the seeds.
In order for the fungus's mycelium to enter the soybean seed during fermentation, the coat of the soybean seed is peeled during the stripping step. Using a seed coat peeler, trampled by foot, or by hand are all acceptable methods of peeling.
The soybeans are soaked after being peeled. Soaking soybean seeds is done to hydrate them and allow natural lactic acid fermentation to take place, which creates the acidity required for fungal development. Due to the development of Lactobacillus bacteria, lactic acid fermentation takes place, which is characterized by the development of a sour smell and froth in the soaking water.
Acid needs to be added to the bath water if the growth of lactic acid bacteria is not optimal (for example, in subtropical regions). Additionally helpful in boosting nutritional content and getting rid of harmful microorganisms are lactic acid fermentation and acidification.
The soybeans are soaked after being peeled. Soaking soybean seeds is done to hydrate them and allow natural lactic acid fermentation to take place, which creates the acidity required for fungal development. Due to the development of Lactobacillus bacteria, lactic acid fermentation takes place, which is characterized by the development of a sour smell and froth in the soaking water.
Acid needs to be added to the bath water if the growth of lactic acid bacteria is not optimal (for example, in subtropical regions). Additionally helpful in boosting nutritional content and getting rid of harmful microorganisms are lactic acid fermentation and acidification.
There are two ways to vaccinate, namely:
- applying inoculum to the surface of dried, chilled, and then evenly mixed soybeans before to packaging.
- During the soaking phase, inoculum can be mixed immediately, allowed to sit for a while, and then dried.
The soybean seeds are wrapped or put in a container for fermentation after being inoculated. Since tempeh needs oxygen to thrive, a variety of wrapping materials and containers can be utilized, such as banana leaves, hibiscus leaves, teak leaves, plastic, glass, wood, and steel. Before being turned into a product, wrapping materials made of leaves or plastic are frequently pricked to create holes.
The soybean seeds are wrapped and then allowed to ferment. In this procedure, the mold develops on the soybean seeds' outer layer and seeps within, combining them to form tempeh. Fermentation can be done for 18–36 hours at a temperature of 20–37 °C. While the conventional method using leaching from the leaves normally requires up to 36 hours of fermentation, shorter fermentation times are typically used for tempeh that uses a lot of inoculum and higher temperatures.
Tempe Ngrayun, which is unique to Ponorogo, is one such tempe. Tempe Ngrayun is distinguished by its square, thin shape, which is covered in banana and teak leaves. Soybeans are cleaned, covered with boiling water, and then left for two days to create Tempe Ngrayun. The soybeans were cleaned, crushed, and wrapped after two days, and the tempeh was then ready.
That's a brief overview of the history, effectiveness, composition, and production of tempeh. Indonesian tempeh is typically made by boiling, peeling, soaking and acidifying, washing, inoculating with yeast, packaging, and fermenting the finished product.
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