Tempeh

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Fresh tempeh at the market, Jakarta, Indonesia. Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today's Indonesia, and especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

Contents
[hide]

1 Production 2 Nutrition 3 Preparation 4 Types 5 Tempe bongkrk 6 Tempe Mendoan 7 See also 8 References 9 External links

[edit] Production

A piece of uncooked tempeh. Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains. A mild acidulent, usually vinegar, may be added in order to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation starter containing the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30C (86F). In good tempeh, the beans are knitted together by a mat of white mycelia. Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surfacethis is not harmful, and should not affect the flavor or quality of the tempeh[citation needed]. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.

[edit] Nutrition
The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12[1][2] (though it is uncertain whether this B12 is always present and bioavailable[3]). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus which makes very little B12 and could be missing Klebsiella pneumoniae which has been shown to produce significant levels of B12 analogs in tempeh when present. Whether these analogs are true, bioavailable B12, hasn't been thoroughly studied yet.[4]

[edit] Preparation

Some cooked tempeh.

Fried tempeh. In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Recent popular vegan cookbooks have come up with more creative ways of cooking tempeh, using it as a vegetarian substitution for breakfast meats, such as sausage and bacon. Tempeh has a complex flavor that has been described as nutty, meaty, and mushroom-like. Tempeh freezes well, and is now commonly available in many western supermarkets as well as in ethnic markets and health food stores. Tempeh performs well in a cheese grater, after which it may be used in the place of ground beef (as in tacos). When thin sliced and deep fried in oil, tempeh obtains a crispy golden crust while maintaining a soft interiorits sponge-like consistency make it suitable for marinades. Dried tempeh (whether cooked or raw) provides an excellent stew base for backpackers.

[edit] Types
Name Description

tempe bacem tempeh boiled with spices and palm sugar, and then fried for a few minutes to

enhance the taste. The result is damp, spicy, sweet and dark-colored tempeh.

tempe bongkrk

made from or with coconut press cake (see below)

tempe bosok (busuk)

rotten tempeh, used in small amounts as a flavoring

tempe gembus made from okara

tempe gdhng

tempeh made in banana leaves

tempe goreng deep-fried tempeh

tempe mendoan

thinly sliced tempeh, fried with spicy flour

tempe kedelai simply tempeh, made from soybeans

tempe kering

raw tempeh cut into little sticks, mixed with spices and sugar, and fried until very crisp, often mixed with separately fried peanuts and anchovies (ikan teri)

tempe murni

tempeh made in plastic wrap (lit. pure soybean cake)

tempe oncom

also onchom; made from peanut press cake; orange color; Neurospora sitophila

A new form of tempeh based on barley and oats instead of soya was developed by scientists at the Swedish Department of Food Science in 2008. It can be produced in climate regions where it is not possible to grow soya beans.[5]

[edit] Tempe bongkrk

Tempe bongkrk is a variety of tempeh from Central Java, notably Banyumas regency, that is prepared with coconut. This type of tempeh occasionally gets contaminated with the bacterium Burkholderia cocovenenans, and the unwanted organism produces toxins

(Bongkrek acid and toxoflavin) from the coconut, besides killing off the Rhizopus fungus due to the antibiotic activity of bongkrek acid. Fatalities from contaminated tempe bongkrk were once common in the area where it was produced.[citation needed] Thus, the sale of tempeh bongkrk is prohibited by law nowadays; clandestine manufacture continues however due to the superior culinary value. The problem of contamination is not encountered with bean or grain tempeh, which have a different composition of fatty acids that is not favorable for the growth of B. cocovenenans but encourages growth of Rhizopus instead. When bean or grain tempeh has the proper color, texture and smell, it is a very strong indication that the product is safe. Tempe bongkrk which is yellow is always highly toxic due to toxoflavin, but tempe bongkrk with a normal coloration may still contain lethal amounts of bongkrek acid.

[edit] Tempe Mendoan

Wikibooks Cookbook has a recipe/module on Tempe Mendoan A variation of tempeh cooking method, often found in Purwokerto. The origin of the word 'Mendoan' is from Banyumas regional dialect, which means "to cook instantly in very hot oil", that results in semi-raw cooking and soft texture. The tempeh is dipped into spiced flour dressing before frying it, and deep fry in hot oil for some short time. Tempe Mendoan may seems like half-cooked soft fried tempe, unlike common crispy fully deep fried tempe.

[edit] See also

Food portal

Tofu Miso Douchi Natto Oncom Iru Ogiri Nutritional Value of Tempeh Since tempeh is made from whole soybeans, it is a fiber-rich food. It is also a generous source of many nutrients such as calcium, B-vitamins and iron. Four ounces of tempeh provides the following: 204 17 8 15 80

Calories Protein (grams) Fat (grams) Carbohydrate (grams) Calcium (milligrams)

Iron (milligrams) Zinc (milligrams)

2 1/5

Source: Composition of Foods: Legume and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook Lima Manfaat Tempe

Tempe, murah dan sehat.

wikipedia

Selasa, 6 Oktober 2009 | 13:03 WIB KOMPAS.com - Sudah banyak penelitian yang membuktikan bahwa tempe adalah makanan sehat. Dibanding makanan lain yang terbuat dari kedelai, tempe dibuat dari kedelai utuh. Itu yang membuat tempe jadi unik dengan manfaat sebagai berikut: 1. Tinggi serat Satu sajian tempe mengandung serat yang sangat tinggi. Serat ini dibutuhkan untuk kesehatan saluran pencernaan sekaligus mencegah aneka penyakit kronis di masa depan. 2. Mudah dicerna Tempe adalah pilihan makan yang baik untuk orang yang punya kesulitan mencerna makanan berprotein tinggi yang berasal dari tumbuhan seperti kacang-kacangan. Proses fermentasi tempe membuat kacang kedelai dalam tempe menjadi lebih lembut karena enzim yang diproduksi ragi sebelumnya sudah mencerna nutrisi yang ada di biji kedelai. Jamur Rhizopus dalam tempe memproduksi enzim phytase yang mencerna phytates, sehingga meningkatkan penyerapan mineral seperti zinc, besi, dan kalsium. Proses fermentasi juga mengurangi oligosakarida yang membuat kacang kedelai susah dicerna. Penelitian membuktikan, tempe tidak menyebabkan kembung. 3. Bagus untuk pola makan rendah garam Tidak seperti makanan produk kedelai yang difermentasi seperti miso yang cenderung

sangat asin, tempe sangat rendah garam, sehingga aman dikonsumsi orang yang harus mengurangi garam. 4. Mengandung antibiotika alami Jamur Rhizopus memproduksi zat antibiotika alami untuk melawan sejumlah organisme merugikan. Zat antibiotika alami dalam tempe ini bisa jadi obat untuk disentri bila dikonsumsi setiap hari. 5. Bagus untuk diabetesi Protein dalam tempe bagus untuk pasien diabetes yang sering bermasalah dengan sumber protein hewani. Protein dan serat dalam tempe juga dapat mencegah kenaikan gula darah dan menjaga kadar gula darah tetap terkontrol. (GHS/diy)

Siapapun pasti kenal tempe. Makanan ekonomis yang selalu ada di setiap menu makanan kita. Namun tak banyak orang tahu khasiat di balik makanan olahan dari kedelai ini. Ternyata tempe yang kaya akan isoflavon ini terbukti mampu menghambat proses penuaan dini khususnya untuk wanita menjelang masa menapause. Hal ini diperkuat dengan riset yang dilakukan staf pengajar Fakultas Kedokteran Undip Semarang, Dr dr Prasetyowati SpKK yang menguji sekitar 30 responden wanita yang diminta mengkonsumsi kapsul berisi ekstrak isoflavon kedelai tempe selama

tiga bulan. Dari hasil yang dicatat, ternyata kulit mereka lebih kenyal dibandingkan dengan responden yang tidak diberi ekstrak isoflavon. Menurut Prasetyowati hormon ekstrogen dalam isoflavon kedelai bisa menghambat penuaan. Selain itu mengonsumsi kedelai untuk menjaga kecantikan selain murah juga aman, dibanding bahan kimiawi yang menjanjikan hasil cepat namun beresiko.

Dokter yang meraih penghargaan atas penelitiannya ini menyarankan kaum hawa agar menggunakan bahan alami sebagai resep menjaga badan tetap sehat dan cantik di usia paruh baya. Menurutnya wanita paruh baya setiap hari paling tidak membutuhkan 50-100 miligram isoflavon. Bila setiap 60 gram tempe mengandung 10 mg isoflavon, maka perempuan pada usia senja harus lebih banyak mengonsumsi tahu dan tempe. Ia menambahkan khasiat isoflavon bukan hanya berguna bagi wanita, namun mengkonsumsi makanan mengandung isoflavon bisa mencegah kanker prostat pada pria. Jadi, wanita dan pria yang memasuki usia 40 tahuan, disarankan lebih banyak makan tahu dan tempe atau buah bengkoang yang juga kaya akan isoflavon.

Tempe bukan kedelai Selain tempe berbahan dasar kacang kedelai, terdapat pula berbagai jenis makanan berbahan bukan kedelai yang juga disebut tempe. Terdapat dua golongan besar tempe menurut bahan dasarnya, yaitu tempe berbahan dasar legum dan tempe berbahan dasar non-legum.[4] Tempe bukan kedelai yang berbahan dasar legum mencakup tempe koro benguk (dari biji kara benguk, Mucuna pruriens L.D.C. var. utilis, berasal dari sekitar Waduk Kedungombo), tempe gude (dari kacang gude, Cajanus cajan), tempe gembus (dari ampas kacang gude pada pembuatan pati, populer di Lombok dan Bali bagian timur), tempe kacang hijau (dari kacang hijau, terkenal di daerah Yogyakarta), tempe kacang kecipir (dari kecipir, Psophocarpus tetragonolobus), tempe kara pedang (dari biji kara pedang Canavalia ensiformis), tempe lupin (dari lupin, Lupinus angustifolius), tempe kacang merah (dari kacang merah, Phaseolus vulgaris), tempe kacang tunggak (dari kacang tunggak, Vigna unguiculata), tempe kara wedus (dari biji kara wedus Lablab purpures), tempe kara (dari kara kratok, Phaseolus lunatus, banyak ditemukan di Amerika Utara), dan tempe menjes (dari kacang tanah dan kelapa, terkenal di sekitar Malang).

Tempe berbahan dasar non-legum mencakup tempe mungur (dari biji mungur, Enterolobium samon), tempe bongkrek (dari bungkil kapuk atau ampas kelapa, terkenal di daerah Banyumas), tempe garbanzo (dari ampas kacang atau ampas kelapa, banyak ditemukan di Jawa Tengah), tempe biji karet (dari biji karet, ditemukan di daerah Sragen, jarang digunakan untuk makanan), dan tempe jamur merang (dari jamur merang).