Tempe is known as a traditional food native to Indonesia. It has existed since the 16th century on the island of Java, and Indonesia is now one of the largest tempe producers in the world. Beyond being a side dish to rice, tempe is also processed into various snacks and regional delicacies that serve as local souvenirs.
In implementing the Project-Based Learning (PJBL) model, the projects for secondary school students are naturally more complex than those for primary school students. The first project for Al Siddiq International Junior High School students this semester was to make their own tempe — from preparing the ingredients to managing and tasting the final product.
Given tempe’s close connection to everyday Indonesian life, many were curious: how exactly is tempe made? It turned out to be less complicated than expected! This was the experience of the Al Siddiq International students. From washing the soybeans, boiling, drying, and storing them in containers for fermentation, each group carried out the process independently.
Why the title “Tempe à la Al Siddiq”? Is there any significant difference between ordinary tempe and the one made by the Year 7 students of Al Siddiq International? As it turns out, yes, there is. The students’ version of tempe included flowers as an additional ingredient besides soybeans. Butterfly pea flowers, roses, moringa leaves, and nori (seaweed) were used as extra natural additives.
So, how did it turn out? Alhamdulillah, the process went smoothly and successfully. The resulting tempe had a more fragrant aroma and a distinct taste thanks to the combination of nori and moringa leaves. At the end of the PJBL project, the students were required to present their process and results. Through this experience, it is hoped that one day the students will be able to develop tempe into a unique, innovative, and marketable product.
By Esty Indraswariani, S.Sos