*Regards Steemit friends this time I will dismantle a little about the process of making tempe, There are various methods of making tempe. However, the technique of making tempe in Indonesia generally consists of boiling, stripping, soaking and acidification, leaching, inoculation with yeast, packing, and fermentation.
In the early stages of making tempe, soybean seeds are boiled. This boiling stage serves as a hydration process, which is so that soybean seeds absorb as much water as possible. Boiling is also intended to soften soybean seeds so that later can absorb acid at the immersion stage.
The skin of soybean seeds is peeled at stripping stage so that the fungal mycelium can penetrate the soybean seed during the fermentation process. Peeling can be done by hand, trampled with feet, or with a peeler.
After peeling, soybean seeds soaked. The purpose of the immersion stage is to hydrate the soybean seeds and allow the lactic acid fermentation naturally to obtain the acidity required for the growth of the fungus. Lactic acid fermentation occurs characterized by the appearance of acidic odors and foam in immersion water due to the growth of Lactobacillus bacteria. When the growth of lactic acid bacteria is not optimal (eg in subtropical countries [4], the acid should be added to the soaking water, lactic acid fermentation and acidification, it is also beneficial to increase the nutritional value and eliminate toxic bacteria.
The final washing process is carried out to remove any impurities that may be formed by lactic acid bacteria and so that the soybean seeds are not very acidic. Bacteria and feces can inhibit fungi growth.
Inoculation is done by addition of inoculum, ie yeast tempe or laru. The inoculum may be a mold that grows on the leaves and dried hibiscus or teak leaves (called usar; used traditionally), tempeh mold spores in the medium flour (wheat, rice, or tapioca; sold in the market), or a pure culture of R. oligosporus ( commonly used by tempe makers outside Indonesia). [5] [6] Inoculation can be done in two ways, namely (1) the spread of inoculum on the surface of cold soybeans and dried, then mixed evenly before wrapping; or (2) the inoculum may be mixed directly at the time of immersion, left for a while, then dried.
After inoculation, the soybean seeds are wrapped or placed in containers for fermentation. Various packing materials or containers can be used (eg banana leaves, waru leaves, teak leaves, plastics, glass, wood, and steel), as long as it allows air entry because tempe's mold needs oxygen to grow. Leaf or plastic wrapping material is usually stuck with punctures.
Soybean seeds that have been wrapped are allowed to undergo a fermentation process. In this process the mold grows on the surface and penetrates the soybean seeds, uniting them into tempeh. Fermentation can be carried out at a temperature of 20 ° C-37 ° C for 18-36 hours. Shorter fermentation times are usually for tempe using much higher inoculums and temperatures, while traditional processes using laru from leaves usually require fermentation time up to 36 hours.* 
