FST5206: MICROBIOLOGICAL FOOD SAFETY

SEM 2 2022/2023

CRITICAL CONTROL POINT FOR HOMEMADE TEMPEH

LECTURER:

ASSOC.PROF DR YAYA RUKAYADI

PREPARED BY:

(GS65005)

MASTER OF FOOD SAFETY AND QUALITY ASSURANCE

FACULTY OF FOOD SCIENCE AND TECHNOLOGY

UNIVERSITI PUTRA MALAYSIA

Assignment 5: Critical Control Point for Homemade Tempeh

Tempeh is a fermented soybean product that is rich in protein and genistein, both of which help to
regulate blood sugar levels and prevent diabetes. Rhizopus oligosporus is used to inoculate roasted
soybeans, which are then allowed to ferment for a few days (Huang et al., 2018). The fungus creates a
white mat of mycelium during the fermentation process, which ties the soybeans together keep up the
proper range.

Figure 1: Uncooked Tempeh, source from https://www.bobsredmill.com/blog/healthy-living/what-is-tempeh-

made-of/

Critical control points (CCPs) in the production process must be found in order to guarantee the security
and excellence of handmade tempeh. A CCP is a production step where the safety or quality of the
finished product might be seriously threatened if a specific danger is not controlled. When producing
homemade tempeh, keep the following CCPs in consideration:

1. Soybean selection and preparation: It is crucial to utilise premium, organic, non-GMO soybeans
free of impurities like mould or insect damage. The soybeans need to be well cleaned before being
soaked for at least eight hours or overnight. Before cooking, rinse the soybeans several times to get
rid of any dirt or debris.

2. Cooking: The soybeans should be cooked until they are 80% done before adding the vinegar.This
will aid in getting rid of any harmful germs that could be there. Vinegar is added to create a slightly
acidic environment that encourages the growth of the mould. After that, the soybeans should be
cooked until they are totally softened and devoid of any anti-nutritional elements.
3. Inoculation: To guarantee that the fermentation process goes smoothly and that the finished product
is safe to eat, the inoculum should be made from a pure culture of Rhizopus oligosporus. The
inoculum should be introduced to the cooked soybeans at 35°C and in the precise amount.

4. Incubation: To promote the growth of the fungus and the production of a solid mat of tempeh, the
soybeans and inoculum must be incubated at the proper temperature and humidity. For a few days,
keep the beans in a warm environment. To make sure that the temperature and humidity levels stay
within the proper range, the incubation process should be regularly monitored.

5. Harvesting: When the tempeh is fully developed and the white mycelium has completely covered
the soybeans, it should be collected. To prevent damaging the mat, carefully remove it from the
incubation chamber.

6. Consumption: Tempeh should be thoroughly prepared before eating, either by steaming, boiling,
marinating, or frying. This is done to guarantee that the tempeh is completely pathogen-free.

We can make sure that our home-made tempeh is both safe and of the very best quality by detecting
these CCPs and putting the proper controls in place.

Figure 2: Cooked Tempeh, source from https://www.taste.com.au/recipes/stir-fried-tofu-tempeh-snake-beans

References

1. Huang, Y. C., Wu, B. H., Chu, Y. L., Chang, W. C., & Wu, M. C. (2018). Effects of tempeh
fermentation with lactobacillus plantarum and rhizopus oligosporus on streptozotocin-induced
type II diabetes mellitus in rats. Nutrients, 10(9), 1143.

2. https://www.youtube.com/watch?v=OxG_S0Q-bAg

3. https://www.bobsredmill.com/blog/healthy-living/what-is-tempeh-made-of/

4. https://www.taste.com.au/recipes/stir-fried-tofu-tempeh-snake-beans