CARA TERBENTUKNYA KAPANG TEMPE | CARA PEMBUATAN TEMPE | DARIMANAKAH BAU LANGU PADA TEMPE?

Summary

This video explains the process of making tempe from soybeans. The soybeans are soaked overnight, allowing bacteria to produce acid, then boiled while foam is removed to prevent sourness. After boiling, a tempe starter containing Rhizopus oligosporus is added, initiating fermentation. This fungus breaks down phytic acid, making the tempe more digestible and improving its nutritional value. The mycelium formed during fermentation helps in the breakdown of proteins and carbohydrates, resulting in a nutritious, protein-rich product that is easier to digest.

Takeaways

• 😀 Tempe is made from soybeans and tempe starter (ragi tempe).
• 😀 Soybeans are soaked overnight to encourage the growth of beneficial bacteria that produce lactic acid.
• 😀 During boiling, foam is produced from the soybeans, which must be removed to prevent the tempe from becoming sour.
• 😀 The skins of the soybeans are separated after boiling, which helps the fermentation process by allowing the fungus to penetrate the beans.
• 😀 Tempe starter, containing *Rhizopus oligosporus* fungus, is added to the soybeans to initiate fermentation.
• 😀 The fermentation process breaks down phytic acid in the soybeans, which can bind to minerals and make them less available to the body.
• 😀 The *Rhizopus oligosporus* fungus reduces the level of phytic acid, making the tempe safer and more nutritious to consume.
• 😀 During fermentation, the fungus forms a white mycelium that helps in digesting the phytic acid and other compounds in the soybeans.
• 😀 The fermentation process also breaks down proteins and carbohydrates in soybeans, making them easier to digest.
• 😀 The final tempe product is a nutritious food with improved digestibility and reduced levels of phytic acid.

Q & A

What are the main ingredients used to make tempe?

The main ingredients used to make tempe are soybeans and tempe yeast.

Why is it important to soak the soybeans overnight?

Soaking the soybeans overnight allows bacteria to produce acids, which is crucial for the fermentation process.

What happens when soybeans are boiled during the tempe preparation process?

When soybeans are boiled, foam appears, which can make the tempe sour. The foam must be removed, and the skin of the soybeans is separated to aid the fermentation process.

Why is removing the skin from the soybeans important during tempe production?

Removing the skin helps the fungus penetrate the soybean more easily during fermentation.

What role does the tempe yeast play in the fermentation process?

Tempe yeast contains Rhizopus oligosporus, a fungus that ferments the soybeans, breaks down phytic acid, and makes the soybeans more digestible.

What is phytic acid, and why is it a concern in soybeans?

Phytic acid is an anti-nutrient found in soybeans that binds with minerals, preventing their absorption by the body and potentially causing mineral deficiencies.

How does Rhizopus oligosporus help in reducing the effects of phytic acid?

Rhizopus oligosporus breaks down phytic acid during the fermentation process, reducing its levels and making the soybeans safer to consume.

What is the appearance of Rhizopus oligosporus during the fermentation process?

During fermentation, Rhizopus oligosporus forms white mycelium, which helps digest phytic acid and breaks down the soybean's structure.

What is the role of enzymes in the fermentation process of tempe?

Enzymes produced by Rhizopus oligosporus break down carbohydrates and proteins into smaller, more digestible components, making tempe easier for the body to process.

Why is tempe considered more digestible than raw soybeans?

Tempe is more digestible than raw soybeans because the fermentation process breaks down complex proteins and carbohydrates, making them easier for the body to absorb.