how to make a tempeh

1. Nama : SRI WAHYUNINGSIH
Nim : 0402515019
Prodi : PENDIDIKAN IPA, S2
PROGRAM PASCA SARJANA UNIVERSITAS NEGERI SEMARANG
Make a model of listing (enumeraive) paragraph: Process
MAKE A TEMPEH FERMENTATION
Tempeh is a fermented product made from soybeans that have been soaked
and cooked to soften them. The processes of tempeh fermentation are many steps.
First, dried soybeans are hidrated by soaking in cold water overnight or for
shorter periode of time if warm water used. The second, add lactic acid or acetic
acid to lower pH of the solution and soybeans to pH 5 or below. The step is
performed to discourage growth of undesired microorganism. Next, the soybean’s
skins are rubbed together with hand or by other mechanical means. The purpose
of this step to encourage better growth of the mould. After that, cook and boil
them in the acidic soaking water at 1000C for 90 minutes. Then, Wait the beans
have cooled to 37-38 0C, the ideal temperature to begin the inoculation. The
third, mix the Rhizopus starter culture into beans. The sufficient amount of the
culture or inoculums needs to be present (at 1 gram per kg of cooked soybeans).
The following that, inoculated beans are then placed on covered trays, in a layer
no ticker than 2 inches to sufficient oxygen is available. Next, Maked small holes
in the trays are also benefical in ensuring sufficient oxygen supply. And then, the
mould growth activly in high hummidity level (75-78%) and the ideal temperature
is 370C. During the phase of active mould growth, however temperature of the
beans will naturally rise above the ambient temperature. The temperature of up to
490C were measured, where further moul growth was inhibited by this high
temperature. After that, keep the temperature below 470C. The finally step, that
fermentation takes 5 days, which is 5 times as long as the time it takes to ferment
at 370C.