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HEALTHY FOOD ATTEMPE

Healthy Food of Tempe

Tempe in Indonesia

Tempe is a fermented product by Rhizopus fungi, especially by Rhizopus Oligosporus or Rhizipus Orizae, made from black and or yellow soybeans, through soaking, boiling, pelled, washing, steaming, inoculation, fermentation, packaging ( many kind of leaves, or using plastic), and incubation at room temperature.

In Indonesia, the number of tempe industries reaches 32,171 units small scale of Industry which can absorb a labour at above 83,352 people. The tempe small industry mostly stands individually. For developing the small industry tempe in Indonesia, it is necessary to have Small Scale Tempe and Tofu industry became an Units Industry-Industry Centers so that product quality is more controlled and guaranteed quality.

There are several types of soybean varieties in Indonesia. The soybean varieties used can also affect the character of the tempeh produced. For example, Anjasmara variety soybean has a weight characteristic per 100 seeds is 13.09 grams, 41.59% protein; 21.61% fat; carbohydrates 32.19%; and ash 4.61%, resulting in the character of tempeh which has a density of 0.71 g / ml; the yield of 133.73%; and protein 44.96%. Other varieties, Bromo has a weight per 100 seeds, is 14.30 grams, protein is 42.78%; fat 20.20%; carbohydrates 32.22%; and ash 4.80%, resulting in the character of tempeh which has a density of 0.65 g / ml; yield of 129.50%; and protein 41.93%.
Tempe and tofu industries have different characters, although both use soybeans as raw materials. Tempe industry is a fermented product and tofu industry is not a fermented product and both have different product properties, so that in the development of industrial centers it should not be put together.
Before setting up an industry, both tempe and industrial industries know that business people should have sufficient knowledge about the industry to be run. In running a tempe industry, knowledge of the source of fungi that will be used as an inoculum is needed when making tempeh, whether in the form of usar or powder, knowledge of soybean raw materials and methods of storage, knowledge of tempeh processing and nutrient content, and having knowledge of bookkeeping simple.


As in the tempe industry, the knowledge of local and imported soybean raw materials and how to store safe, knowledge of processing know-how, knowledge of nutrition know, knowledge of simple bookkeeping, and knowledge of a healthy environment are also needed. .

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