Culinary Info - History of Tempe
Published Wednesday, March 24, 2010 By admin. Under Culinary Info299x400 Info Tempe Tempe Culinary HistoryIndonesia Recipes
Tempe originated in Java at least a few centuries ago. At that time the people of Java, without any formal training in microbiology or chemistry, to develop a fermented food called tempeh remarkable.Not clear when making tempeh begins. To be sure, this traditional food has been known since centuries ago, especially in order to eat the Javanese culture.The oldest known reference to the world that specifically mention tempeh is fiber centhini manuscript.
In chapter 3 and chapter 12 manuscripts Fiber Centhini with Java setting of the 16th century (Fiber Centhini itself is written in the early 19th century) has found the word "Tempe", for example by mentioning the name of the dish jae Santen tempeh (a type of cuisine tempeh with coconut milk) and kadhele srundengan tempe.This and other available historical records indicate that it may at first be produced from black soybean tempeh, derived from traditional rural communities may be developed in Java, Mataram area, Central Java, and developed before the 16th century.The word "tempeh" probably derived from Old Javanese. In the days of ancient Javanese there are white foods made from corn starch called tumpi. Tempe fresh white also appear to have similarities with those tumpi food
Nutrition Ingredients
Tempe originated in Java at least a few centuries ago. At that time the people of Java, without any formal training in microbiology or chemistry, to develop a fermented food called tempeh remarkable.Not clear when making tempeh begins. To be sure, this traditional food has been known since centuries ago, especially in order to eat the Javanese culture.The oldest known reference to the world that specifically mention tempeh is fiber centhini manuscript.
In chapter 3 and chapter 12 manuscripts Fiber Centhini with Java setting of the 16th century (Fiber Centhini itself is written in the early 19th century) has found the word "Tempe", for example by mentioning the name of the dish jae Santen tempeh (a type of cuisine tempeh with coconut milk) and kadhele srundengan tempe.This and other available historical records indicate that it may at first be produced from black soybean tempeh, derived from traditional rural communities may be developed in Java, Mataram area, Central Java, and developed before the 16th century.The word "tempeh" probably derived from Old Javanese. In the days of ancient Javanese there are white foods made from corn starch called tumpi. Tempe fresh white also appear to have similarities with those tumpi food
Nutrition Ingredients
Tempe
has the potential to be used against free radicals, which can inhibit
the aging process and prevent degenerative diseases (atherosclerosis,
coronary heart disease, diabetes mellitus, cancer, etc.). In
addition Tempe also contain antibacterial substances that cause
diarrhea, lowering blood cholesterol, preventing heart disease,
hypertension, and others.Nutrient composition of tempe good levels of protein, fat, and carbohydrates did not change much compared to soybeans. However,
because of the digestive enzymes produced by fungi tempeh, proteins,
fats, and carbohydrates in tempeh becomes more digestible in the body
than those contained in soy. Therefore,
tempeh is very good to be given to all age groups (from infants to the
elderly), so that could be called the food of all ages.Compared to soybeans, there are some things that benefit in Tempe. Chemically
it can be seen from the increasing levels of dissolved solids,
dissolved nitrogen, free amino acids, free fatty acids, the
digestibility, protein efficiency values, as well as score the protein.Some
research suggests that nutrients tempe more easily digested, absorbed,
and utilized the body compared with that in soybean. It has been demonstrated in infants and young children with severe malnutrition and chronic diarrhea.With the provision of tempe, weight gain will increase malnutrition and diarrhea are healed in a short time. Processing
soybeans into tempeh will reduce levels of raffinosa and stakiosa,
namely a compound causing symptoms of flatulence (bloated stomach).High nutritional quality that allows the addition of tempe tempeh to improve the quality of cereals and tubers. Daily food dish consisting of rice, corn, or tiwul will increase the quality of nutrition when added tempe.A piece of fried tempeh (50 grams) is sufficient to improve the nutritional quality of 200 g of rice. Foodstuffs-rice mixture tempe, corn-Tempe, cassava-tempe, in 7:3 ratio, it is good enough to be given to children under five.
Vitamin
Two members of the vitamin found in tempe, which is water soluble (vitamin B complex) and fat soluble (vitamins A, D, E, and K). Tempe is a source of vitamin B with huge potential. Types of vitamins are contained in Tempe, including vitamin B1 (thiamine), B2 (riboflavin), pantothenic acid, nicotinic acid (niacin), vitamin B6 (pyridoxine) and B12 (cyanocobalamin).Vitamin B12 is commonly found in animal products and not found in plant foods (vegetables, fruits, and grains), but tempe contain vitamin B12 so that the only potential source of vitamins from vegetable foodstuffs. The increase in levels of vitamin B12 in the manufacture of tempe most striking; vitamin B12 activity increased up to 33 times during the fermentation of soybeans, up about 8-47 times riboflavin, pyridoxine 4-14 times, niacin 2-5 times, 2-3 times biotin, folic acid 4-5 times, and pantothenic acid 2-fold. This vitamin is not produced by molds tempeh, but by bacterial contaminants such as Klebsiella pneumoniae and Citrobacter freundii.Vitamin B12 levels in the tempe ranged from 1.5 to 6.3 micrograms per 100 grams of dried tempe. This amount has been able to meet the needs of a person per day of vitamin B12. With the presence of vitamin B12 in Tempe, vegetarians should not feel concerned about the shortage of vitamin B12, as long as they involve the tempeh in the daily menu.
Vitamin
Two members of the vitamin found in tempe, which is water soluble (vitamin B complex) and fat soluble (vitamins A, D, E, and K). Tempe is a source of vitamin B with huge potential. Types of vitamins are contained in Tempe, including vitamin B1 (thiamine), B2 (riboflavin), pantothenic acid, nicotinic acid (niacin), vitamin B6 (pyridoxine) and B12 (cyanocobalamin).Vitamin B12 is commonly found in animal products and not found in plant foods (vegetables, fruits, and grains), but tempe contain vitamin B12 so that the only potential source of vitamins from vegetable foodstuffs. The increase in levels of vitamin B12 in the manufacture of tempe most striking; vitamin B12 activity increased up to 33 times during the fermentation of soybeans, up about 8-47 times riboflavin, pyridoxine 4-14 times, niacin 2-5 times, 2-3 times biotin, folic acid 4-5 times, and pantothenic acid 2-fold. This vitamin is not produced by molds tempeh, but by bacterial contaminants such as Klebsiella pneumoniae and Citrobacter freundii.Vitamin B12 levels in the tempe ranged from 1.5 to 6.3 micrograms per 100 grams of dried tempe. This amount has been able to meet the needs of a person per day of vitamin B12. With the presence of vitamin B12 in Tempe, vegetarians should not feel concerned about the shortage of vitamin B12, as long as they involve the tempeh in the daily menu.
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