Melihat Proses Pembuatan Tempe
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
🍞 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
💡Soybeans
💡Fermentation
💡Ragi
💡Production Process
💡Indonesia
💡History
💡Kopti
💡Incubation
💡Sorting
💡Wartawan
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.
Transcripts
hai hai Kids apa kabar semuanya kali ini
great mau ajak kamu untuk melihat proses
pembuatan tempe nih belum ada catatan
pasti kapan tempe mulai ada di Indonesia
menurut omhoog Nam seorang sejarawan
penemuan tempe masih ada hubungan erat
dengan produksi tahu di Jawa karena
keduanya dibuat dari kacang kedelai
tahun sendiri dibawa oleh orang Tiongkok
ke Jawa yang mungkin sudah ada sejak
abad ke-17 lalu tempe merupakan
sumbangan jawa untuk dunia menurut
Andreas marioto seorang wartawan
specialist sejarah lapangan tempe
merupakan makanan kerakyatan karena
diciptakan oleh rakyat bukan istana
namun sekarang tempe bukan hanya makanan
rakyat saja karena pamor tempe yang
semakin meningkat tempe kini dimakan
oleh siapa saja nah kali ini kita akan
ke rumah tempe Indonesia yang
aja di kawasan Bogor Yuk kita kenalan
dengan Pak Suheri ketua koptik Kabupaten
Bogor koperasi produsen tempe tahu
Indonesia kabar pak iya mau ini pak ini
kan kopti Saya pengen tahu soal tempe
produksi Fairy koperasi produsen tempe
tahu Indonesia itu kalau berdirinya
tanggal 23 ratus
[Musik]
di pabrik tempe ini menggunakan nama
rumah tempe Indonesia dengan produksi
yang sudah modern sekarang yuk kita
lihat proses pembuatan tempe
pertama-tama kita melakukan tahap sortir
proses ini untuk memastikan kalau dalam
bahan baku kedelai ini enggak ada
benda-benda lain atau bahan-bahan lain
selain kedelai proses ini menggunakan
ayakan karena nantinya keledai keledai
yang kotor dan kecil di bagian bawah
bisa dipisahkan Karena untuk bisa
membuat tempe bagus dibutuhkan ukuran
dan warna kedelai yang sama setelah
disortir keledai keledai ini dicuci pada
proses ini akan ada biji-biji kedelai
mati yang mengapung dan harus segera
dibuang setelah itu biji-biji kedelai
ini harus mengikuti proses perendaman
selama 2 jam lalu kemudian direbus
setelah itu kedelai direndam kembali
selama 20
setelah itu biji-biji kedelai ini
dibelah menjadi dua menggunakan mesin
ini supaya lebih praktis dan menghemat
waktu lalu biji dicuci kembali atau di
benching bertujuan untuk
mengidentifikasi enzim melunakkan
jaringan dan mengurangi kontaminasi hal
lain nah berikutnya biji kedelai kembali
disortir dan menghasilkan gizi yang
lebih baik lalu diberikan ragi secara
merata it's tapi harus pastikan biji
kedelai dalam keadaan kering ya sebelum
diberikan Raji ini setelah merata tempe
kembali diayak nah proses akhir
biji-biji kedelai dimasukkan ke dalam
kemasan dan ditutup rapat lalu didiamkan
selama dua hari maka tempe siap dijual
nah kiss itu dia proses pembuatan tempe
sekarang sudah semakin tahu kan
[Musik]
Oke sampai di sini dulu ya videonya
jangan lupa like comment subscribe dan
share ke teman-teman lainnya Ya Kids bye
bye bye
[Musik]
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