Soybeans start to mature in September, and are ready for harvest when the pods are green and the seeds become plump and fully grown. Be sure to harvest the beans before the pods turn yellow. To harvest, simply pick the entire pod off the plant. When the seeds are ready, the pods will be between two and three inches (five to eight cm) long. Fill a large pot with water and bring it to a boil over high heat. Fill another large pot halfway with water and fill the rest with ice. When the water comes to a boil, put the full pods into the water and boil them for five minutes. Then, remove them from the hot water with a slotted spoon and plunge them into the ice bath for five minutes.  Once the pods have cooled, remove them from the cold water and place them on a clean towel. It’s important to blanch and shock the beans because you cannot properly digest raw soybeans.  Blanching also makes it much easier to remove the beans from the pods. Take a cooled pod in your hands and gently pinch both ends. As you squeeze, the seams of the pod will open and the beans will pop out. Place the beans in a bowl and repeat until you’ve removed all the beans.  Be careful when you're squeezing the pod, because the beans will shoot out!  Compost the hulls. Soybean hulls contain a lot of nutrients, and you can reclaim them by composting the hulls and putting the nutrients back into the soil. Once the soybeans have cooled, you can eat them immediately, use them in your favorite recipes, or store them for later use. The soybeans will keep in the fridge for about a week, or for storage up to a year, you can process them through:  Freezing Canning Drying

TL;DR in Indonesian:
Panen kedelai Anda. Rebus dan lakukan shocking (pendinginan dengan air es) pada kedelai Anda. Keluarkan biji kedelai dari kelopaknya. Gunakan dan simpan kedelai Anda.