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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! ♥

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