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Jumat, 20 Desember 2013

Bertemu

Di tengah hiruk pikuknya suasana kelas dan rasa kantuk yang tak lelahnya menyerang, Miiko membuat sebuah pernyataan yang dilontarkan secara spontan dan iseng.

"Kalau hari ini aku ketemu Tappei, berarti Tappei itu jodoh aku"

Itu bukan kali pertama Miiko menyatakan kalimat demikian. Sudah kesekian kalinya. Dan dengan subjek yang selalu berubah-ubah. Hasilnya pun nihil. Tidak ada satupun yang terbukti. Miiko tak pernah bertemu siapapun. Kasus Tappei kali ini pun akan bernasib sama seperti kasus lainnya. Pasti. pikir Miiko. Tentu saja. Peluang mereka bertemu sama sulitnya seperi peluang lulus seleksi pegawai negeri.

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Masih di hari yang sama dengan waktu yang berbeda. Hari itu lumayan berat untuk Miiko. Banyak yang sedang bergantung di pikirannya. Ia pun lupa sama sekali tentang pernyataan konyolnya yang telah terlontar.

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Miiko tengah ingin menyeberang saat ada pengemudi motor yang mendadak lewat. Miiko pun mengalah dan berdiam di pinggir trotoar. Diam dan mengamati yang berlalu lalang dengan saksama. Kemudian pandangan Miiko terfokus pada yang baru saja lewat - lebih tepatnya, pada orang yang dibonceng pengemudi motor tadi.

"Oh itu Tappei sepertinya ya?" gumam Miiko sambil terus memandangi motor itu sampai hilang.

Miiko belum bereaksi hingga beberapa detik kemudian ia akhirnya teringat akan pernyataannya di pagi hari. 

"Kalau hari ini aku ketemu Tappei, berarti Tappei itu jodoh aku"

Miiko hanya bertemu Tappei dalam sekelebat. Itu pun belum tentu Tappei karena Miiko tidak melihat penuh wajahnya. Namun, Miiko yakin. Ya, miiko sudah terlalu khatam mengenai bentuk wajah Tappei. Kalau begitu, itu masih bisa dibilang ketemu bukan? Walau hanya sekelebat dan tidak yakin. Mungkin lebih tepat bila dibilang, mereka hampir bertemu. 

Berarti... mungkin mereka hampir berjodoh?

Apapun itu, Miiko tak mau tahu. Dia sibuk tersenyum.

Minggu, 15 Desember 2013

The tempeh ranger

Halooooo. I'm gonna post a brief story tonight. Well, let's count down 3.. 2.. 1... Go!

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Food microbiology laboratory was used to be my another bedroom, 
but not for now! #jengjengjengjeng..... Wait, few days ago actually.
Finally, i don't need to meet an evil microbe or do some dilution which is absolutely tiring. Here we comes, a real food technologist's practice. The practice of creating tempeh!!! Woho!
Just to clarify, what i mean is not a fried tempeh ya :p

What we need?
Soybean, solution, starter culture, wrapper, and so on.

The team were divided into some different practice, then my beloved partner, Ruth, asked me to do a practicum of Tempeh with her. At first, we thought we would finish our task in a blink of an eye because based on the procedure, what we have to do first is soaking the soybeans for a night. It means that we don't need to do the other difficult parts for that day because we need to wait for the next day.  Unfortunately, the laboratory staff already soaked the soybeans. So? I need to do the next procedure which was unexpectedly took a long enough time. Yet, i'm happy. I dooooooooooo happy! I really really do!  

The process of creating tempeh is actually isn't that difficult, yet tiring -_-
Especially, if you peel the soybeans manually - like what we did. 
The wet skin is the hardest thing to separate, for me. Seriously. My finger skin even became wrinkled at that time. Well thanks to the water solution. 

So here you got the process of creating tempeh :

Cleaning the soybean - boiling for 30 to 45 minutes - soaking to the solution till creating a froth - separate the soybean from its shell - steaming the soybeans for 15 minutes - cooling down (room temperature) - mixing with starter culture - wrapping it with plastic (if we use plastic as wrapper, don't forget to make some small holes for an air circulation) - fermenting for 2 days. 

Syalalala~   


 mine! 


Grop 1 + Group 3 = incredibly awesome

  The next tempeh ranger (left to right : brahma, puspa, dewi, ruth)

tempeh with a commercial starter culture (laru pasar) #1

tempeh with laboratory starter culture (the starter was made by the groups) #2

The result? Good enough hehe
The mold of #2 tempeh has already covered the soybeans well. The structure of tempeh is also sturdy. Yet, it has a black spot which is the sign of Aspergillus niger's existence.
The mold of #1 also covered the soybeans yet not thick enough. It might be perfect if we let it fermented  till the next day. No black spot by the way. 

The happiest part was when we fried the tempeh. Delicious :9

In conclusion, i'm happy to be a food technologist. 
Bye! ♥