Melihat Proses Pembuatan Tempe

GridKids

27 Feb 202104:11

Summary

TLDRThis video script offers a fascinating insight into the traditional and modern process of making tempe, a popular Indonesian soybean-based food. It traces the history of tempe, believed to be introduced by the Chinese in the 17th century and deeply connected to tofu production in Java. The script takes viewers through the meticulous steps of tempe production at 'Rumah Tempe Indonesia' in Bogor, from sorting and cleaning soybeans to inoculating with mold and fermenting for two days. The video aims to educate and engage, highlighting tempe's journey from a folk food to a widely enjoyed delicacy.

Takeaways

📚 Tempe has a rich history, possibly dating back to the 17th century, with its origins closely tied to tofu production in Java, both being made from soybeans.
🌏 Tempe was introduced to Java by the Chinese and has since become a significant contribution of Java to the world's cuisine.
👨‍🌾 It is considered a food of the people, created not by the royal palace but by the common folk, as stated by Andreas Marioto, a field history specialist.
🔝 The popularity of tempe has grown, and it is now enjoyed by a wider audience beyond just the local population.
🏭 The video features a visit to the 'Rumah Tempe Indonesia' factory in Bogor, which uses modern production methods for making tempe.
🔎 The first step in tempe production is sorting the soybeans to ensure there are no impurities or foreign objects mixed in.
💦 After sorting, the soybeans are washed to remove any dead beans that float to the surface, which is crucial for the quality of the tempe.
🔥 The beans are then soaked for 2 hours and boiled, followed by another soaking period of 20 hours to soften the beans and activate enzymes.
🔪 The softened soybeans are split into two using a machine to facilitate the fermentation process and save time.
🧪 The beans are washed again, or 'benching', to identify and activate enzymes that soften the tissue and reduce contamination.
🌱 The final step involves inoculating the prepared soybeans with tempe culture, ensuring they are dry before the process.
📦 The inoculated soybeans are then packed into containers, sealed, and left to ferment for two days until the tempe is ready for sale.

Q & A

What is the historical origin of tempeh according to the transcript?
-The transcript suggests that tempeh was brought to Java by Chinese people and may have been present since the 17th century. It has a close relationship with tofu production in Java because both are made from soybeans.
What is the significance of tempeh in Indonesian culture according to the transcript?
-Tempeh is considered a contribution of Java to the world and is described as a food of the people, created by the public rather than the palace.
What is the role of Pak Suheri in the context of the script?
-Pak Suheri is the chairman of the cooperative of tempeh and tofu producers in Bogor, Indonesia, and he introduces the modern production process of tempeh.
What is the first step in the tempeh production process described in the script?
-The first step is sorting the soybeans to ensure there are no other materials or impurities in the raw material.
Why is the sorting process important in tempeh production?
-Sorting is important to ensure that the soybeans are of the same size and color, which is necessary for making good quality tempeh.
What happens to the soybeans after they are sorted and before they are cooked?
-The sorted soybeans are washed, and any dead beans that float are removed. This is followed by a soaking process for 2 hours before cooking.
How long do the soybeans need to be soaked after they are cooked?
-After cooking, the soybeans are soaked again for 20 hours.
What is the purpose of splitting the soybean seeds into two using a machine?
-Splitting the soybean seeds is done to make the process more practical and time-efficient.
What is the purpose of the 'benching' process after the soybeans are split?
-The 'benching' process is aimed at identifying enzymes that soften the tissue and reduce contamination.
How is the final step of tempeh production described in the script?
-The final step involves inoculating the soybean seeds evenly with the tempeh starter culture, ensuring the seeds are dry before inoculation. The inoculated seeds are then packed, sealed, and fermented for two days before the tempeh is ready for sale.
What is the significance of the 'Ragi' mentioned in the script?
-The 'Ragi' mentioned in the script refers to the tempeh starter culture, which is essential for the fermentation process that transforms the soybeans into tempeh.

Outlines

00:00

🍞 Introduction to Tempe Making Process

The video script introduces the viewers to the process of making tempe, a traditional Indonesian food made from soybeans. It mentions that there is no exact record of when tempe was first introduced to Indonesia, but historian Omhoog suggests its discovery is closely related to tofu production in Java. The script also discusses the origin of tempe, brought by the Chinese to Java in the 17th century, and its evolution from a food of the people to a widely consumed product. The video takes the audience to a tempe factory in Bogor, Indonesia, where Pak Suheri, the head of a cooperative of tempe and tofu producers, explains the modern production process.

Mindmap

Keywords

💡Tempe

Tempe is a traditional Indonesian food product made from fermented soybeans. It is a key element in the video as it discusses the history and production process of tempe. The script mentions that tempe is a contribution of Java to the world and is a food of the people, created not by the palace but by the public. The video also shows the modern production process of tempe in a factory named 'Rumah Tempe Indonesia'.

💡Soybeans

Soybeans are the primary ingredient in making tempe. The script describes the process of sorting and cleaning the soybeans to ensure they are of the same size and color, which is crucial for the quality of the final product. The soybeans are also mentioned as the base for both tempe and tofu, indicating their importance in Indonesian cuisine.

💡Fermentation

Fermentation is the process by which the soybeans are transformed into tempe through the action of microorganisms. The script refers to the fermentation process when it discusses the use of 'ragi' or starter culture to initiate the fermentation, which is essential for the development of tempe's unique flavor and texture.

💡Ragi

Ragi is the Indonesian term for the starter culture used in the fermentation process of making tempe. The script specifies that the soybeans need to be dry before being inoculated with ragi, which is an important step in ensuring a successful fermentation and the production of high-quality tempe.

💡Production Process

The production process of tempe is the central theme of the video. It involves several steps such as sorting, washing, soaking, boiling, inoculating with ragi, and incubating. The script provides a detailed walkthrough of these steps, highlighting the modern methods used in the 'Rumah Tempe Indonesia' factory.

💡Indonesia

Indonesia is the country where tempe originated and is widely consumed. The script mentions that tempe is a significant contribution of Java, a region in Indonesia, to the world's culinary heritage. It also refers to the Indonesian people as the creators of tempe, emphasizing the food's cultural significance.

💡History

The history of tempe is briefly touched upon in the script, suggesting that it has been part of Indonesian cuisine since the 17th century and was brought to Java by the Chinese. This historical context helps to understand the deep roots of tempe in Indonesian culture.

💡Kopti

Kopti, as mentioned in the script, refers to the head of the cooperative that produces tempe and tofu in Bogor, Indonesia. The term is used to introduce Pak Suheri, who provides insights into the production of tempe, thus connecting the viewer with the people behind the process.

💡Incubation

Incubation is the final step in the tempe production process after the soybeans have been inoculated with the ragi. The script describes how the inoculated soybeans are packed and sealed, then left to incubate for two days until the tempe is ready for sale. This step is crucial for the development of tempe's characteristic texture and flavor.

💡Sorting

Sorting is an initial step in the production process where the soybeans are separated to ensure uniformity in size and the removal of impurities. The script emphasizes the importance of this step for the quality of the tempe, as it helps to standardize the raw material before further processing.

💡Wartawan

Wartawan is the Indonesian word for 'journalist.' In the script, Andreas Marioto, a journalist and field history specialist, is mentioned as a source of information about tempe. His role adds credibility to the historical context provided in the video.

Highlights

Introduction to the process of making tempeh, a traditional Indonesian food.

There is no record of when tempeh first appeared in Indonesia.

Tempeh's discovery is closely related to tofu production in Java, both made from soybeans.

Tempeh was brought to Java by the Chinese possibly in the 17th century.

Tempeh is considered a contribution of Java to the world.

Tempeh is a food of the people, created not by the palace but by the people themselves.

The popularity of tempeh has grown, and it is now consumed by everyone.

Visit to the Tempe Indonesia factory in Bogor area, known for modern tempeh production.

Introduction to Pak Suheri, the head of the cooperative and tempeh producer.

Explanation of the sorting process to ensure the purity of the soybean raw material.

Use of a sifter to separate impurities and small, dirty soybeans.

The importance of uniform size and color of soybeans for quality tempeh production.

Soybeans are soaked, boiled, and soaked again to prepare for fermentation.

Soybeans are split in half to facilitate the fermentation process.

Washing the soybeans to activate enzymes that soften tissues and reduce contamination.

The inoculation process where soybeans are evenly coated with tempeh starter.

Final step of packaging the inoculated soybeans, sealing, and fermenting for two days.

Completion of the tempeh production process, ready for sale.

Encouragement for viewers to like, comment, subscribe, and share the video.