Melihat Proses Pembuatan Tempe

Summary

This 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.