How to Make Tempe

2 . MATERIALS 1 ) Soy 10 kg 2 ) Yeast 20 grams of tempeh ( 10 plate ) 3 ) Enough water 3 . TOOLS 1 ) large winnowing 2 ) Buckets 3 ) Basket 4 ) Shelf bamboo 5 ) Matter 6 ) Mixer wood 7 ) Dandang 8 ) Burlap Sack 9 ) furnace or stove 10 ) banana leaves or plastic 4 . MAKING WAY 1 ) Clean the soybeans and then soak one night his skin so easily off ; 2 ) Peel the husk by being trampled . If no , can use Parer soybean ; 3 ) Once peeled and washed , steamed in a steamer for 1 hour . Then angkaat and chill in a large winnowing ; 4 ) Once cool , mixed with as much as 20 grams of tempeh ; 5) Put the mixture in a mold lined with plastic or wrapped in banana leaves . Leaf or perforated plastic that mold tempe got airborne and can grow well ; 6 ) Stack molds and cover with burlap sacks to become warm . After the first night and the mushrooms begin to grow out the heat ; 7 ) Take the molds and place it on a shelf , lined a single layer and let stand for 1 night ; 8 ) Remove the tempeh from the mold . Note : 1 ) room to make tempeh should be clean and should not be made ​​of wall . Given a curing room for the window , so that the air can be regulated by opening or closing the window . In the rainy season This room needs to be light so that the room temperature is not too cold . 2 ) Tempe nonperishable after 2 ½ days stored in an encased , therefore need to be preserved dry in the following way : 3 ) Slice tempeh with ± ½ mm thickness , dried in an oven at a temperature 750C for 55 minutes . With this product preservation methods such as tempeh The resulting preservation can be retained for 3 to 5 weeks . 4 ) The content of protein and fat soybean tempeh , respectively by 22.5 % and 18 % . Protein needs can be met with by 55g/hari consume tempe as much as 244.44 grams .