Tutorial Cara membuat Tempe Ala Rumahan| Buat tempe cocok untuk ide Usaha

Summary

In this video tutorial, viewers are guided through the process of making tempe kedelai (soybean tempe) from scratch. The tutorial covers essential steps such as washing, boiling, and fermenting soybeans, while also highlighting the importance of cleanliness to ensure a successful outcome. The process culminates in a fermentation period of 2-3 days, resulting in fresh tempe ready for cooking. The video also encourages viewers to explore making tempe as a potential business idea. The friendly, step-by-step approach makes this tutorial perfect for beginners and food enthusiasts alike.

Takeaways

• 😀 The tutorial is about making tempe from soybeans, with a focus on the step-by-step process.
• 😀 1 kg of soybeans is used for this recipe, which is a good starting amount for the process.
• 😀 Begin by washing the soybeans thoroughly, cleaning them 2-3 times to ensure they are free of debris.
• 😀 After washing, the soybeans are boiled until they reach a full boil, and then allowed to cool.
• 😀 Once the soybeans are cool, they are scrubbed to remove the skins, ensuring they are fully cleaned.
• 😀 The soybeans must be soaked overnight in water to soften before further processing.
• 😀 After soaking, the soybeans are rinsed again to remove any remaining skins.
• 😀 The soybeans are then boiled for 40 minutes to ensure they are fully cooked.
• 😀 After boiling, the soybeans are drained and allowed to cool completely.
• 😀 Once cooled, a small amount (½ teaspoon) of tempeh starter (raprima) is added to the soybeans and mixed thoroughly.
• 😀 The soybeans are then packed into a plastic bag, sealed, and pierced to allow air circulation for fermentation.
• 😀 The tempeh undergoes a fermentation process for 2-3 days in a dry and non-humid environment.
• 😀 On day 1, the tempeh starts to show signs of fermentation, with condensation visible on the bag.
• 😀 By day 2, the fermentation process is more pronounced, and by day 3, the tempeh is fully fermented and ready to cook.
• 😀 The final tempeh is white, firm, and ready to be used in cooking.

Q & A

What is the first step in making tempe?

The first step is to wash the soybeans thoroughly, at least two to three times, to ensure they are clean.

How long should the soybeans be boiled?

The soybeans should be boiled for around 40 minutes, or until they are completely cooked.

What should you do after boiling the soybeans?

After boiling, the soybeans should be drained and allowed to cool down completely before proceeding.

How do you prepare the soybeans for fermentation?

Once the soybeans are cooled, they should be washed again to remove any remaining skins and then soaked overnight.

Why is it important to ensure the container is sterile?

A sterile container is crucial to prevent contamination, as the presence of oil or salt can spoil the tempe or prevent it from fermenting properly.

How much tempe starter (ragi) should be used for 1 kg of soybeans?

For 1 kg of soybeans, you should use half a teaspoon of tempe starter (ragi).

How do you mix the ragi with the soybeans?

The ragi should be evenly mixed with the cooled soybeans to ensure the fermentation process is uniform.

What is the next step after mixing the soybeans with ragi?

After mixing the soybeans with ragi, the mixture is placed in a plastic bag, and the bag is sealed tightly.

Why is it necessary to poke holes in the plastic bag?

Poking holes in the plastic bag allows air to enter, which is essential for the fermentation process.

How long does the fermentation process take?

The fermentation process typically takes between two to three days, and the tempe should be kept in a dry, non-humid area.