Indonesian native food called TEMPE

Tempeh is a food made from the fermentation of soy beans or some other material that uses some kind of fungus Rhizopus such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (bread mold), or Rh. arrhizus. The preparation of this fermentation is generally known as "yeast tempe".Mold that grows on soybeans hydrolyze complex compounds into simpler compounds that are easily digested by humans. Tempeh is rich in dietary fiber, calcium, vitamin B and iron. A wide range of content in tempeh have medicinal value, such as antibiotics to cure the infection and antioxidant prevention of degenerative diseases.In general, because the white tempeh mold mycelia growth that holds the seeds of soybean, forming a compact texture. Degradation of components in fermented soybean tempeh has made distinctive flavor and aroma. Unlike the tofu was a little sour.Tempe widely consumed in Indonesia, but now has worldwide. Vegetarians around the world many of which have used tempeh instead of meat. As a result now tempe produced in many places in the world, not only in Indonesia. Various studies in several countries, like Germany, Japan and the United States. Indonesia is also now trying to develop a strain (strain) to produce tempeh Rhizopus ahead more quickly, quality, or improve the nutritional value of tempe. Some have worried about these activities can threaten the existence of tempe as food for the common property of yeast strains tempe patent pending technology could lead to its use reserved (requires a license from the patent holder).Table of contents
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    * 1 Preparation
    * 2 History and development
          2.1 The origins
          o 2.2 Tempe in Indonesia
          Tempe 2.3 Outside Indonesia
    * 3 Benefits and Nutrition
          3.1 Fatty Acids
          3.2 Vitamin
          3.3 Mineral
          3.4 Antioxidants
    * 4 Tempe instead of soy
    * 5 Note
    * 6 References
    * 7 See also[Edit] PreparationTempe wrapped in banana leaves are sold in traditional markets IndonesiaThere are various methods of making tempeh. [1] [2] However, the technique of making tempeh in Indonesia in general consists of the stages of boiling, peeling, soaking and pickling, washing, inoculation with yeast, packaging, and fermentation. [3]In the early stages of making tempeh, soy beans boiled. Boiling stage serves as the hydration process, namely that of soy beans to absorb water as much as possible. Boiling is also intended to soften the soy beans that will be able to absorb the acid in the soaking stage.Soybean seed coat peeled on stage stripping in order to penetrate the fungal mycelium soybean seeds during fermentation. Stripping can be done by hand, being trampled by the feet, or a nut shell peeler.Once peeled, soaked soy beans. Immersion stage is for the purpose of hydration of soy beans and let the natural lactic acid fermentation in order to obtain the acidity required for the growth of fungi. Lactic acid fermentation occurs is characterized by the emergence of a sour smell and scum on the water bath due to the growth of Lactobacillus bacteria. When the growth of lactic acid bacteria is not optimum (for example in subtropical countries [4], the acid should be added to the soaking water. Lactic acid fermentation and acidification, it is also useful to increase the nutritional value and eliminate the toxic bacteria.Final washing process performed to remove impurities that may be formed by lactic acid bacteria and soy beans that are not too acidic. Bacteria and dirt can inhibit the growth of fungi.Inoculation is done by the addition of inoculum, the yeast tempeh or laru. Inoculum may be a mold that grows on the leaves and dried hibiscus or teak leaves (called usar; used traditionally), mold spores in the medium tempe flour (wheat, rice, or tapioca; sold in the market), or culture R. pure oligosporus (tempeh makers commonly used by outside Indonesia). [4] [5] Inoculation can be done in two ways, namely (1) spreading the inoculum on the surface of soy beans that have been cold and dried, then mixed thoroughly before wrapping; or (2) of inoculum can be mixed directly at the time of immersion, left for some time , then dried.Once inoculated, soy beans wrapped or placed in containers for fermentation. A variety of packing materials or containers may be used (eg banana leaves, hibiscus leaves, leaf teak, plastic, glass, wood, and steel), provided that allows the entry of air as tempe molds need oxygen to grow. Material from the leaves or plastic wrapper is usually given by way of holes pierced.Soybean seeds that have been wrapped allowed to undergo a process of fermentation. In this process the mold growing on the surface and penetrate the soybean seeds, put them together into tempe. Fermentation can be carried out at 20 ° C-37 ° C for 18-36 hours. Shorter fermentation time is usually to use a lot of tempeh inoculum and higher temperatures, while the traditional process using laru of leaf fermentation usually takes up to 36 hours.