Process Analysis of Tempe Production: A Case Study of Tempe Tahu Murni Small Enterprise in Liabuku Village, Bungi District, Baubau City

Abstrak

This study aims to identify the soybean processing stages in tempe production at Tempe Tahu Murni Small Enterprise, located in Liabuku Village, Bungi District, Baubau City. Data were collected through surveys, literature review, and documentation, with the research sample consisting of the business owner. Data analysis was conducted using a descriptive method. The soybean-to-tempe processing stages include: soybean sorting, first soaking for 24 hours, grinding, second soaking for 24 hours, washing approximately three times, boiling for about two hours, draining and cooling using a strainer and a fan, fermentation with yeast and starch addition for about three days at 37°C, and packaging using plastic wraps. Each production cycle yields approximately 2,000 small-sized tempe and 200 large-sized tempe.