Kedelai Mahal, Perajin Nekat Buat Tahu dan Tempe Dicampur Biji Jagung | Liputan 6

Introduction

This tutorial explores the challenges faced by tofu and tempeh producers in Indonesia, particularly in the context of rising soybean prices. It provides insights into an innovative yet controversial solution some producers have adopted—mixing corn with soybeans to create tofu and tempeh. This guide will help you understand both the process and the implications of this adaptation.

Step 1: Understanding the Current Market Challenges

• Rising Prices: Soybean prices have significantly increased, impacting the profitability of tofu and tempeh production.
• Consumer Reactions: Many consumers are dissatisfied with the increased prices and changes in product quality, leading to protests against the new formulations.

Step 2: Ingredients for Tofu and Tempeh Production

• Traditional Ingredients:
  • Soybeans
  • Coagulant (e.g., magnesium chloride or lemon juice)
• New Ingredients:
  • Corn (for mixing with soybeans)
  • Water
• Note: Ensure that the corn is processed correctly to maintain the desired texture and flavor.

Step 3: Mixing Soybeans and Corn

• Preparation:
  • Soak soybeans overnight to soften.
  • Cook corn until tender.
• Mixing Process:
  • Blend the soaked soybeans with the cooked corn.
  • Use a ratio that balances the two ingredients while maintaining the integrity of the tofu or tempeh.

Step 4: Making Tofu

• Blending:
  • Blend the soybean and corn mixture until smooth.
• Coagulation:
  • Heat the mixture and add coagulant.
  • Stir gently until curds form.
• Pressing:
  • Pour the curds into a mold lined with cheesecloth.
  • Press down to remove excess water and shape the tofu.
• Cooling:
  • Let the tofu sit until firm, then cut into blocks.

Step 5: Making Tempeh

• Fermentation:
  • After blending soybeans and corn, inoculate the mixture with tempeh starter.
  • Pack the mixture in a container and let it ferment at room temperature for 24-48 hours.
• Storage:
  • Once fully fermented, store tempeh in the refrigerator or freeze for longer shelf life.

Conclusion

Tofu and tempeh producers are creatively adapting to market pressures by incorporating corn into their products. While this may help reduce costs, it also brings challenges regarding consumer acceptance. Understanding these processes and the reasons behind them can help you appreciate the innovation and resilience of local producers. If you are interested in trying this method, consider experimenting with ratios and fermentation times to find the best flavor and texture for your preferences.