Tempe is a traditional Indonesian food made through the conventional biotechnology process of fermenting soybeans using the fungus Rhizopus sp. This simple process breaks down proteins in the soybeans into easier to digest forms while producing enzymes that increase protein content. Common steps to make tempe at home include washing, soaking, and peeling soybeans before inoculating them with the fungus and incubating them for 36 to 48 hours to produce the finished fermented soybean cake known as tempe.
Tempe is a traditional Indonesian food made through the conventional biotechnology process of fermenting soybeans using the fungus Rhizopus sp. This simple process breaks down proteins in the soybeans into easier to digest forms while producing enzymes that increase protein content. Common steps to make tempe at home include washing, soaking, and peeling soybeans before inoculating them with the fungus and incubating them for 36 to 48 hours to produce the finished fermented soybean cake known as tempe.
Tempe is a traditional Indonesian food made through the conventional biotechnology process of fermenting soybeans using the fungus Rhizopus sp. This simple process breaks down proteins in the soybeans into easier to digest forms while producing enzymes that increase protein content. Common steps to make tempe at home include washing, soaking, and peeling soybeans before inoculating them with the fungus and incubating them for 36 to 48 hours to produce the finished fermented soybean cake known as tempe.
Tempe is a traditional food in Indonesia.Tempe make with conventional biotechnology. What do you think conventional biotechnology ? That use microorganism to produce food and service needed by human through simple process. For example product conventional biotechnology is Tempe. Tempe is resulted from fermented soybeen by Rhizopus sp In the fermentation protein is break down in the simple from so that it is easier to digest.
C6H12O6 2C2H5O6 + 2CO2 + 2ATP
So it produces enzym protase that have high
protein. Step make Tempe 1.Wash soyben 2.Twelve-hour soya soak so the killer bacteria won’t grow 3.The soybeen peel is for the fungus to grow easily 4.Poached and tickled soybeans 5.Agagian is mixed in cold soy (The herb mixed if the beans are cold so batteries can’t grow 6.Get the soybean in the plastic or banana leaves .Don’t forget to get air 7.Incubation for 36 to 48 hour 8.And then Tempe is ready to serve or sell