Introduction: Previous studies have shown that the velvet bean, an indigenous legume in Indonesia... more Introduction: Previous studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored. Methods: This study aims to address this research gap by investigating the physicochemical properties and sensory profiles of tempe made from velvet beans, both individually and in combination with soybean. The study involved the production of tempe using germinated and non-germinated velvet bean, soybean, and a soy-velvet bean combination (61:39% ratio). Physicochemical analyses, including hardness, firmness, colour, antioxidant capacity, proximate, pH, and titratable acidity, were conducted. Hedonic rating and Check-All-That-Apply (CATA) tests were also performed to assess the sensory attributes of fresh and fried tempe. Results and discussion: Germination treatment of velvet bean resulted in tempe with reduced hardness, firmness, antioxidant capacity, and pH levels compared to non-germinated velvet bean tempe. However, velvet bean tempe exhibited a darker colour, higher antioxidant capacity, higher pH levels, and lower titratable acidity compared to soybean tempe and soy-velvet bean combination tempe. The protein content in velvet bean tempe was found to be below the required threshold of 15%. Hedonic rating tests revealed that fresh and fried velvet bean tempe received lower scores than other samples. CATA tests identified specific sensory attributes essential for fresh and fried tempe, including beany aroma, white colour, nutty aroma, golden brown colour, solid and crunchy texture, umami taste, and nutty aftertaste. These findings provide valuable insights into the potential applications of velvet beans in tempe production and emphasize the significance of considering germination as a factor affecting the quality and sensory attributes of tempe.
Tempe is an Indonesian traditional fermented food that is made from soybean. Tempe has a high pot... more Tempe is an Indonesian traditional fermented food that is made from soybean. Tempe has a high potential to be developed as a functional drink product due to its physiological functions for health. The development of tempe-based products such as tempe drink powder is commonly related to its sensory evaluation aspects. Therefore, the purpose of this study was to achieve the most preferred formulation for tempe drink by consumers and to identify the sensory attributes using the rate-all-that-apply (RATA) method. The RATA test was performed correspondingly with the hedonic rating test to achieve the sensory profile as well as the consumer preferences level of the product. The tests were conducted by involving fifty semi-trained panelists, then the data were analyzed using one-way ANOVA, Principal Component Analysis (PCA), Pearson correlation and spider web methods. There were four formulas (F1, F2, F3, F4) for the tempe drinks tested with various compositions of tempe flour, maltodextrin, guar gum, sugar and flavour. The formula tested and chosen had overall scores of like slightly (5.58), colour (5.40), aroma (5.62), taste (5.44) and mouthfeel (5.16). Based on the PCA biplot chart, there was a correlation between the sample formula with sensory attributes of 94.52% with data variation which consisted of 31.19% (F1) and 63.33 (F2). The result of the analysis showed that each formula had unique sensory formula due to each formula being mapped in different quadrants. The dominant attributes which were found in the tempe drink powder were vanilla, milky, umami, bitter aftertaste and particles. The most preferred formula by the panelists was F1 which had dominant attributes of milky and vanilla.
In Indonesia, approximately 70% of soybeans are imported to fulfill domestic demands. Most of the... more In Indonesia, approximately 70% of soybeans are imported to fulfill domestic demands. Most of the imported soybeans are transgenic soybeans or Genetically Modified Organisms (GMO). The soybeans are judged to have a better grain quality, are relatively uniform in grain size and colour and are more readily available. One of the local soybeans in Indonesia having the potential to compete with the imported soybean quality is Grobogan soybean. One of the processed soybean products having good potential to be developed is soy flour. This study was conducted to determine the effect of the soybean variety types (imported transgenic, imported nontransgenic and local grobogan) on functional properties and sensory characteristics within the produced flour. The soy flour production process began with the soybean washing and soaking phase, followed by boiling, dehulling, drying, milling using a pin disc mill and sifting using a size 60 mesh. The soy flour was subjected to analyses of the functional properties and sensory characteristics. The local grobogan soy flour has a water absorption capacity (2.66 g/g), oil absorption capacity (0.91 g/g), foaming capacity (107.14%), emulsion capacity (100%) and PDI (11.63%) equal to those of the imported soy flour (transgenic and nontransgenic). The local grobogan soy flour is even superior in the foam stability and emulsion stability parameters. The local grobogan soy flour also has a more preferable score in all of the sensory attributes tested (colour, texture, aroma and overall) than those of imported soy flour (both transgenic and nontransgenic), even though they were not significantly different statistically, which is as good as the flour made from imported soybeans.
Tempe bacem merupakan produk olahan tempe dengan kombinasi citarasa rempah dan manis. Tempe bacem... more Tempe bacem merupakan produk olahan tempe dengan kombinasi citarasa rempah dan manis. Tempe bacem digemari oleh sebagian masyarakat. Namun umur simpan tempe bacem sangat singkat, yaitu satu hari pada suhu ruang. Tujuan dari penelitian ini adalah untuk menemukan tehnik memperpanjang umur simpan tempe bacem melalui kombinasi kemasan vakum dan penyimpanan pada suhu dingin (10oC). Tempe yang digunakan pada penelitian ini berbentuk bulat dengan diameter 5 cm dan ketebalan 1 cm. Tempe bacem diproduksi dengan menggunakan formula bumbu terpilih, dikemas secara vakum, dan disimpan pada suhu dingin (10oC). Komposisi gizi tempe bacem per 100 g berat kering terdiri dari : protein 33,7 g, lemak 0,9 g, abu 3,0 g, dan karbohidrat 62,4 g. Produk ini memiliki kapasitas antioksidan sebesar 194,6 mg AEAC/100 g, nilai pH 5,7, kecerahan 35.9, kekerasan 2848.5 gram force, total mikroba 1,8 x 103 CFU/g, dan total koliform <3.0 MPN/g. Umur simpan tempe bacem dengan kombinasi kemasan vakum dan penyimpanan dingin (10oC) adalah 18 hari, sedangkan tempe bacem tanpa kemasan vakum yang disimpan pada suhu ruang (26 - 300C) memiliki umur simpan hanya dua hari. Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short, i.e. one day at room temperature. The objective of this research is to increase tempe bacem’s shelf life by the combination of vacuum packaging and cold storage (10oC). Tempe used in this research is in round form with the diameter of 5 cm and the thickness of 1 cm. Tempe bacem is processed by selected formula, packaged by vacuum method, and then stored in cold storage (10oC). The nutritional composition of tempe bacem per 100 g of dry weight consists of 33.7 g protein, 0.9 g fat, 3.0 g ash, and 62.4 g carbohydrate. This product has antioxidant capacity of 194.6 mgAEAC/100 g, pH value of 5.7, lightness of 35.9, hardness of 2848.5 gram force, total microorganism of 1.8x103 CFU/g, and total coliform of <3.0 MPN/g. The shelf life of tempe bacem stored with the combination of vacuum packaging and cold storage (10oC) is 18 days, while that of tempe bacem stored at room temperature (26-300C) without the vacuum packaging is only 2 days.
Journal of Bioscience and Bioengineering, Sep 1, 2018
Tempe, a fermented soybean originally from Indonesia, is an excellent protein source with high nu... more Tempe, a fermented soybean originally from Indonesia, is an excellent protein source with high nutritional quality. Differences in the production process and unique fermentation condition in different regions result in varieties of tempe. Despite its high cultural and economic values, there are very few studies on the characterization of tempe based on the differences of production process and geographical origin. Metabolomics is a powerful tool assessing food quality, food safety, and determination of origin and varietal differences. In this study, metabolomics is applied for the study of Indonesian tempe obtained from various regions and different production processes. Seventeen samples were collected from 6 different cities in Java Island, which were produced by local tempe crafters (traditional), semi-modern industry and modern industry. Untargeted metabolomics by gas chromatography coupled with mass spectrometry (GC/MS) was implemented to discriminate various kinds of tempe and identify metabolites that are associated with these differences. Results showed that tempe produced in different places clustered together according to the cities and their production category. Sugars and amino acids groups were found to be primary compounds that contributed to this result. This is the first report that address the metabolic differences between different varieties of tempe from different regions and production processes. The knowledge from this study is important for future development of tempe production.
ABSTRACT Complementary food for breastfeeding period is known as one of the nutrition source for ... more ABSTRACT Complementary food for breastfeeding period is known as one of the nutrition source for children aged 6 – 24 months old. However, nutritional content of complementary good has not been confirmed with international and national standard, yet, nutrition problems in Indonesia. This research on processed complementary food, aimed to confirmnutritional content with standard and identify the most frequently-appeared nutritional claims. There were nine samples of processed complementary food in a format of instant powder and five samples in a format of biscuit representing mereks and categories were in scope of this research. Conformity of nutritional content obtained from information on the label, were compared with international standard (Codex Alimentarius- CAC/GL 8-1991) and Indonesian National Standard (SNI 2005). According to this research, 88 percent of nutritional compositions in instant powder were conformed to Codex Alimentarius standard, however only 31 percent in biscuit were conformed to this international standard. On the comparison with Indonesian National Standard, 94 percent of nutritional content in instant powder were conformed to the standard and 86 percent of nutritional compositions in biscuit were also conformed to standard. The most frequently-apperead nutritional claims in the processed complementary food in scope were iron, calcium, protein, dietary fibre, and vitamin A. Three from five nutrients were closely relevant with current nutrition problem in Indonesia namely aenemia, protein/chronic energy deficiency, and vitamin A deficiency. ABSTRAK Makanan pendamping air susu ibu (MP-ASI) merupakan salah satu sumber zat gizi pada anak usia 6 – 24 bulan. Namun demikian, kandungan zat gizi pada MP-ASI belum dikonfirmasi dengan standar internasional serta nasional, serta permasalahan gizi di Indonesia.Penelitian produk MP-ASI pabrikan bertujuan untuk mengkonfirmasi kesesuaian kandungan gizi dengan standar dan mengidentifikasi klaim kandungan gizi yang paling banyak muncul. Sampel penelitian ini adalah sembilan sampel MP-ASI bubuk instan dan lima sampel biskuit yang dipilih secara purposif dan mewakili merek dagang dan jenisnya. Kesesuaian kandungan gizi diukur menggunakan informasi kandungan gizi yang terdapat pada label produk dan dibandingkan dengan standar internasional dari Codex Alimentarius (CAC/GL 8-1991) serta Standar Nasional Indonesia (SNI MP-ASI 2005). Tingkat kesesuaian zat gizi pada MP-ASI bubuk instan dengan Codex Alimentarius mencapai 88 persen Sedangkan kesesuaian kandungan zat gizi pada MP-ASI biskuit dengan Codex Alimentarius hanya sekitar 31 persen. Jika dibandingkan dengan SNI baik untuk bubuk instan maupun biskuit, sebanyak 94 persen zat gizi pada MP-ASI bubuk instan dan 86 persen pada MP-ASI biskuit sudah memenuhi SNI. Klaim kandungan gizi dengan frekuensi kemunculan tertinggi berturut-turut pada MP-ASI bubuk instan dan biskuit adalah zat besi, kalsium, protein, serat pangan, dan vitamin A. Tiga dari lima zat gizi ini merupakan zat gizi yang berkaitan erat dengan masalah gizi yang ada di Indonesia yaitu Anemia, Kekurangan Energi Protein (KEP), dan Kekurangan Vitamin A (KVA).
Physical activity limitations during the COVID-19 pandemic have the potential to be a community-w... more Physical activity limitations during the COVID-19 pandemic have the potential to be a community-wide risk factor for type 2 diabetic mellitus (DM). Tempe, an indigenous Indonesian food, can be developed into protein isolate for DM treatment. The protein isolates that were used in this study were tempe protein isolate from germinated soybeans (GTPI), tempe protein isolate from non-germinated soybeans (NGTPI), and commercial soybean protein isolate (CSPI) as a control. This study aimed to evaluate the effect of the soybean germination process on the production of tempe protein isolate (TPI) and antidiabetic potency of TPI by assessing amino acid composition, aglycone isoflavone level, and in vivo hypoglycaemic assays. The results showed that the production of GTPI requires a higher extraction pH (11.6-12.6) and a lower pI (3.6-4.2) than the manufacture of NGTPI. In vivo tests showed that GTPI has a better hypoglycaemic ability than NGTPI and CSPI. The hypoglycaemic ability of GTPI is supported by the higher content of arginine and isoflavone aglycones (daidzein and genistein) in GTPI compared to NGTPI and CSPI. These findings indicated that the germination process might increase bioactive compounds in soybean, which had a strong association with tempe protein isolate's antidiabetic effectiveness.
Soybean is a strategic commodity in Indonesia and it is the main raw material for food processing... more Soybean is a strategic commodity in Indonesia and it is the main raw material for food processing such as tempe, tofu,and soy sauce. Tempe is a traditional food that has been known in Indonesia, which is made by fermentation process using Rhizopus sp. The main weakness of fresh tempe is the short shelflife at room temperature, only last two days. Processing tempe into tempe flour is one of efforts to extend the shelf life. This research aimes to evaluate protein nutritional quality of tempe flour and soybean flour, compared to casein as a standard by using rats as animal model. Weight gain of each group of rats was increased during 28 days of experiment. The protein nutritional quality of tempe flour was significantly higher (p<0.05) than that of boiled soy flour in the value of feed convertion efficiency and true protein digestibility; highly significantly higher (p<0.01) in the value of protein efficiency ratio and net protein ratio; and not significantly different (p>0.05) in the value of biological value and net protein utulization. From the results of protein nutritional quality evaluation, it could be concluded that tempe flour had better nutritional quality than boliled soy flour, and even better than casein.
Pangan : media komunikasi & informasi pangan, May 19, 2020
Ekstraksi alkali-presipitasi isoelektrik yang dilakukan pada tepung tempe konvensional dan tepung... more Ekstraksi alkali-presipitasi isoelektrik yang dilakukan pada tepung tempe konvensional dan tepung tempe kecambah kedelai menghasilkan tepung tempe larut air. Penelitian ini bertujuan untuk membandingkan karakteristik fisikokimia dan komposisi asam amino tepung tempe konvensional larut air (TKLA), tepung tempe kecambah kedelai larut air (TKKLA), dan isolat protein kedelai komersial (IPK). Tepung tempe konvensional dan tempe kecambah kedelai dihilangkan lemaknya kemudian diekstrak menggunakan ekstraksi alkali-presipitasi isoelektrik. Hasil penelitian menunjukkan kadar proksimat terhadap kadar air, abu, lemak, protein, dan karbohidrat pada TKLA dan TKKLA nyata lebih rendah (p<0,05) dibanding IPK. Kadar asam amino esensial pada TKLA dan TKKLA berturut-turut sebesar 20,4 persen; 20,0 persen, lebih rendah dari IPK sebesar 29,6 persen. Analisis sifat fisik dan fungsional terhadap nilai L, derajat putih, dan daya serap minyak menunjukkan TKLA dan TKKLA nyata lebih tinggi (p<0,05) dibandingkan IPK. Proses ekstraksi pada TKLA dan TKKLA masih dapat dioptimalkan untuk memperoleh kadar proksimat utamanya protein yang lebih baik. kata kunci: asam amino, isolat protein kedelai, kecambah kedelai, tempe, tepung larut air
The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB... more The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB) Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4 as antidiarrheal agent in rats infected by Enteropathogenic Escherichia coli (EPEC), and also to observe their effect as immunomodulator (malonaldehyde level and proliferation of lymphocyte cell). A total of 90 male Sprague Dawley rats were used for this study and divided into 6 groups i.e.: (1) Negative Control (not infected with of EPEC), (2) LAB L. plantarum 2C12, (3) LAB L. fermentum 2B4, (4) LAB L. plantarum 2C12 + EPEC, (5) LAB L. fermentum 2B4 + EPEC, and (6) Positive Control (infected with EPEC). The treatment of LAB was undertaken from 1 st -21 st day, while infection of EPEC using 10 6 cfu/ml per day was undertaken during 8 th -14 th day. Groups administered with LAB L. plantarum 2C12 + EPEC, LAB L. fermentum 2B4 + EPEC, and positive control, showed decreased body weight during 12 th -21 st day. At the 21 st day, positive control group underwent acute diarrhea (fecal water content was 68.2 % b/b). Statistical analysis with Duncan Test showed that the treatment given to six groups of rats gave significant effect (p<0.05) toward PER value, number of lymphocyte cells and malonaldehyde level in liver and kidney of the rats.
Journal of Bioscience and Bioengineering, Nov 1, 2021
Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy leg... more Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy legumes based tempes have been reported to have a nutritional profile different from that of soybean-based tempe. However, a comprehensive study of the metabolite and sensory profiles of legume tempes has not been conducted. This study investigated the metabolite profile of legumes before and after fermentation using a metabolomic approach and its relation to the sensory profile. Four different legumes, namely red kidney bean, soybean, cowpea bean, and jack bean, and four kinds of tempe prepared from the abovementioned legumes were subjected to gas chromatography-mass spectrometry (GC-MS) analysis. These tempe samples were fermented in two different production places, Japan and Indonesia. In total, 83 metabolites were annotated from all samples. Principal component analysis (PCA) showed that the samples were separated based on their type (legume and tempe) along PC1 with a 36.3% variance, in which sugars and amino acids significantly contributed to the separation. In addition, samples were separated along PC2 with a 17.2% variance based on the different production places. The combination of 75% soybean and 25% red kidney bean (75S:25R) could increase the concentrations of amino acids that were initially low in soybean tempe. The 75S:25R tempe showed no significant differences in taste and texture preference compared to the 100% soybean tempe, based on sensory result. These findings provide evidence that metabolomics could be used to identify the differences between tempes from different legumes.
Meatball is a processed meat emulsion product made from starches, meat, water and seasonings. Pro... more Meatball is a processed meat emulsion product made from starches, meat, water and seasonings. Problems that often occurred in meatball production are the lack of compactness of the product texture, as well as low water holding capacity due to poor emulsification process during the forming of the meatball dough. Soy protein isolate (SPI) is usually used to improve the texture quality and act as a binder on meat emulsion products. Tempe protein isolates (TPI) can be used as an alternative for SPI because of their higher protein quality compared to commercial SPI due to the fermentation process. TPI used in this study was made from germinated soybean tempe (GTI) and nongerminated soybean tempe (NGTI). The purpose of this study was to examine the effect of SPI, GTI and NGTI application and concentration on the quality of the meatballs produced. The protein isolate concentration used were 1, 2 and 3% based on the weight of the meat. Results showed that the WHC value of meatballs increase...
Introduction: Previous studies have shown that the velvet bean, an indigenous legume in Indonesia... more Introduction: Previous studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored. Methods: This study aims to address this research gap by investigating the physicochemical properties and sensory profiles of tempe made from velvet beans, both individually and in combination with soybean. The study involved the production of tempe using germinated and non-germinated velvet bean, soybean, and a soy-velvet bean combination (61:39% ratio). Physicochemical analyses, including hardness, firmness, colour, antioxidant capacity, proximate, pH, and titratable acidity, were conducted. Hedonic rating and Check-All-That-Apply (CATA) tests were also performed to assess the sensory attributes of fresh and fried tempe. Results and discussion: Germination treatment of velvet bean resulted in tempe with reduced hardness, firmness, antioxidant capacity, and pH levels compared to non-germinated velvet bean tempe. However, velvet bean tempe exhibited a darker colour, higher antioxidant capacity, higher pH levels, and lower titratable acidity compared to soybean tempe and soy-velvet bean combination tempe. The protein content in velvet bean tempe was found to be below the required threshold of 15%. Hedonic rating tests revealed that fresh and fried velvet bean tempe received lower scores than other samples. CATA tests identified specific sensory attributes essential for fresh and fried tempe, including beany aroma, white colour, nutty aroma, golden brown colour, solid and crunchy texture, umami taste, and nutty aftertaste. These findings provide valuable insights into the potential applications of velvet beans in tempe production and emphasize the significance of considering germination as a factor affecting the quality and sensory attributes of tempe.
Tempe is an Indonesian traditional fermented food that is made from soybean. Tempe has a high pot... more Tempe is an Indonesian traditional fermented food that is made from soybean. Tempe has a high potential to be developed as a functional drink product due to its physiological functions for health. The development of tempe-based products such as tempe drink powder is commonly related to its sensory evaluation aspects. Therefore, the purpose of this study was to achieve the most preferred formulation for tempe drink by consumers and to identify the sensory attributes using the rate-all-that-apply (RATA) method. The RATA test was performed correspondingly with the hedonic rating test to achieve the sensory profile as well as the consumer preferences level of the product. The tests were conducted by involving fifty semi-trained panelists, then the data were analyzed using one-way ANOVA, Principal Component Analysis (PCA), Pearson correlation and spider web methods. There were four formulas (F1, F2, F3, F4) for the tempe drinks tested with various compositions of tempe flour, maltodextrin, guar gum, sugar and flavour. The formula tested and chosen had overall scores of like slightly (5.58), colour (5.40), aroma (5.62), taste (5.44) and mouthfeel (5.16). Based on the PCA biplot chart, there was a correlation between the sample formula with sensory attributes of 94.52% with data variation which consisted of 31.19% (F1) and 63.33 (F2). The result of the analysis showed that each formula had unique sensory formula due to each formula being mapped in different quadrants. The dominant attributes which were found in the tempe drink powder were vanilla, milky, umami, bitter aftertaste and particles. The most preferred formula by the panelists was F1 which had dominant attributes of milky and vanilla.
In Indonesia, approximately 70% of soybeans are imported to fulfill domestic demands. Most of the... more In Indonesia, approximately 70% of soybeans are imported to fulfill domestic demands. Most of the imported soybeans are transgenic soybeans or Genetically Modified Organisms (GMO). The soybeans are judged to have a better grain quality, are relatively uniform in grain size and colour and are more readily available. One of the local soybeans in Indonesia having the potential to compete with the imported soybean quality is Grobogan soybean. One of the processed soybean products having good potential to be developed is soy flour. This study was conducted to determine the effect of the soybean variety types (imported transgenic, imported nontransgenic and local grobogan) on functional properties and sensory characteristics within the produced flour. The soy flour production process began with the soybean washing and soaking phase, followed by boiling, dehulling, drying, milling using a pin disc mill and sifting using a size 60 mesh. The soy flour was subjected to analyses of the functional properties and sensory characteristics. The local grobogan soy flour has a water absorption capacity (2.66 g/g), oil absorption capacity (0.91 g/g), foaming capacity (107.14%), emulsion capacity (100%) and PDI (11.63%) equal to those of the imported soy flour (transgenic and nontransgenic). The local grobogan soy flour is even superior in the foam stability and emulsion stability parameters. The local grobogan soy flour also has a more preferable score in all of the sensory attributes tested (colour, texture, aroma and overall) than those of imported soy flour (both transgenic and nontransgenic), even though they were not significantly different statistically, which is as good as the flour made from imported soybeans.
Tempe bacem merupakan produk olahan tempe dengan kombinasi citarasa rempah dan manis. Tempe bacem... more Tempe bacem merupakan produk olahan tempe dengan kombinasi citarasa rempah dan manis. Tempe bacem digemari oleh sebagian masyarakat. Namun umur simpan tempe bacem sangat singkat, yaitu satu hari pada suhu ruang. Tujuan dari penelitian ini adalah untuk menemukan tehnik memperpanjang umur simpan tempe bacem melalui kombinasi kemasan vakum dan penyimpanan pada suhu dingin (10oC). Tempe yang digunakan pada penelitian ini berbentuk bulat dengan diameter 5 cm dan ketebalan 1 cm. Tempe bacem diproduksi dengan menggunakan formula bumbu terpilih, dikemas secara vakum, dan disimpan pada suhu dingin (10oC). Komposisi gizi tempe bacem per 100 g berat kering terdiri dari : protein 33,7 g, lemak 0,9 g, abu 3,0 g, dan karbohidrat 62,4 g. Produk ini memiliki kapasitas antioksidan sebesar 194,6 mg AEAC/100 g, nilai pH 5,7, kecerahan 35.9, kekerasan 2848.5 gram force, total mikroba 1,8 x 103 CFU/g, dan total koliform <3.0 MPN/g. Umur simpan tempe bacem dengan kombinasi kemasan vakum dan penyimpanan dingin (10oC) adalah 18 hari, sedangkan tempe bacem tanpa kemasan vakum yang disimpan pada suhu ruang (26 - 300C) memiliki umur simpan hanya dua hari. Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short, i.e. one day at room temperature. The objective of this research is to increase tempe bacem’s shelf life by the combination of vacuum packaging and cold storage (10oC). Tempe used in this research is in round form with the diameter of 5 cm and the thickness of 1 cm. Tempe bacem is processed by selected formula, packaged by vacuum method, and then stored in cold storage (10oC). The nutritional composition of tempe bacem per 100 g of dry weight consists of 33.7 g protein, 0.9 g fat, 3.0 g ash, and 62.4 g carbohydrate. This product has antioxidant capacity of 194.6 mgAEAC/100 g, pH value of 5.7, lightness of 35.9, hardness of 2848.5 gram force, total microorganism of 1.8x103 CFU/g, and total coliform of <3.0 MPN/g. The shelf life of tempe bacem stored with the combination of vacuum packaging and cold storage (10oC) is 18 days, while that of tempe bacem stored at room temperature (26-300C) without the vacuum packaging is only 2 days.
Journal of Bioscience and Bioengineering, Sep 1, 2018
Tempe, a fermented soybean originally from Indonesia, is an excellent protein source with high nu... more Tempe, a fermented soybean originally from Indonesia, is an excellent protein source with high nutritional quality. Differences in the production process and unique fermentation condition in different regions result in varieties of tempe. Despite its high cultural and economic values, there are very few studies on the characterization of tempe based on the differences of production process and geographical origin. Metabolomics is a powerful tool assessing food quality, food safety, and determination of origin and varietal differences. In this study, metabolomics is applied for the study of Indonesian tempe obtained from various regions and different production processes. Seventeen samples were collected from 6 different cities in Java Island, which were produced by local tempe crafters (traditional), semi-modern industry and modern industry. Untargeted metabolomics by gas chromatography coupled with mass spectrometry (GC/MS) was implemented to discriminate various kinds of tempe and identify metabolites that are associated with these differences. Results showed that tempe produced in different places clustered together according to the cities and their production category. Sugars and amino acids groups were found to be primary compounds that contributed to this result. This is the first report that address the metabolic differences between different varieties of tempe from different regions and production processes. The knowledge from this study is important for future development of tempe production.
ABSTRACT Complementary food for breastfeeding period is known as one of the nutrition source for ... more ABSTRACT Complementary food for breastfeeding period is known as one of the nutrition source for children aged 6 – 24 months old. However, nutritional content of complementary good has not been confirmed with international and national standard, yet, nutrition problems in Indonesia. This research on processed complementary food, aimed to confirmnutritional content with standard and identify the most frequently-appeared nutritional claims. There were nine samples of processed complementary food in a format of instant powder and five samples in a format of biscuit representing mereks and categories were in scope of this research. Conformity of nutritional content obtained from information on the label, were compared with international standard (Codex Alimentarius- CAC/GL 8-1991) and Indonesian National Standard (SNI 2005). According to this research, 88 percent of nutritional compositions in instant powder were conformed to Codex Alimentarius standard, however only 31 percent in biscuit were conformed to this international standard. On the comparison with Indonesian National Standard, 94 percent of nutritional content in instant powder were conformed to the standard and 86 percent of nutritional compositions in biscuit were also conformed to standard. The most frequently-apperead nutritional claims in the processed complementary food in scope were iron, calcium, protein, dietary fibre, and vitamin A. Three from five nutrients were closely relevant with current nutrition problem in Indonesia namely aenemia, protein/chronic energy deficiency, and vitamin A deficiency. ABSTRAK Makanan pendamping air susu ibu (MP-ASI) merupakan salah satu sumber zat gizi pada anak usia 6 – 24 bulan. Namun demikian, kandungan zat gizi pada MP-ASI belum dikonfirmasi dengan standar internasional serta nasional, serta permasalahan gizi di Indonesia.Penelitian produk MP-ASI pabrikan bertujuan untuk mengkonfirmasi kesesuaian kandungan gizi dengan standar dan mengidentifikasi klaim kandungan gizi yang paling banyak muncul. Sampel penelitian ini adalah sembilan sampel MP-ASI bubuk instan dan lima sampel biskuit yang dipilih secara purposif dan mewakili merek dagang dan jenisnya. Kesesuaian kandungan gizi diukur menggunakan informasi kandungan gizi yang terdapat pada label produk dan dibandingkan dengan standar internasional dari Codex Alimentarius (CAC/GL 8-1991) serta Standar Nasional Indonesia (SNI MP-ASI 2005). Tingkat kesesuaian zat gizi pada MP-ASI bubuk instan dengan Codex Alimentarius mencapai 88 persen Sedangkan kesesuaian kandungan zat gizi pada MP-ASI biskuit dengan Codex Alimentarius hanya sekitar 31 persen. Jika dibandingkan dengan SNI baik untuk bubuk instan maupun biskuit, sebanyak 94 persen zat gizi pada MP-ASI bubuk instan dan 86 persen pada MP-ASI biskuit sudah memenuhi SNI. Klaim kandungan gizi dengan frekuensi kemunculan tertinggi berturut-turut pada MP-ASI bubuk instan dan biskuit adalah zat besi, kalsium, protein, serat pangan, dan vitamin A. Tiga dari lima zat gizi ini merupakan zat gizi yang berkaitan erat dengan masalah gizi yang ada di Indonesia yaitu Anemia, Kekurangan Energi Protein (KEP), dan Kekurangan Vitamin A (KVA).
Physical activity limitations during the COVID-19 pandemic have the potential to be a community-w... more Physical activity limitations during the COVID-19 pandemic have the potential to be a community-wide risk factor for type 2 diabetic mellitus (DM). Tempe, an indigenous Indonesian food, can be developed into protein isolate for DM treatment. The protein isolates that were used in this study were tempe protein isolate from germinated soybeans (GTPI), tempe protein isolate from non-germinated soybeans (NGTPI), and commercial soybean protein isolate (CSPI) as a control. This study aimed to evaluate the effect of the soybean germination process on the production of tempe protein isolate (TPI) and antidiabetic potency of TPI by assessing amino acid composition, aglycone isoflavone level, and in vivo hypoglycaemic assays. The results showed that the production of GTPI requires a higher extraction pH (11.6-12.6) and a lower pI (3.6-4.2) than the manufacture of NGTPI. In vivo tests showed that GTPI has a better hypoglycaemic ability than NGTPI and CSPI. The hypoglycaemic ability of GTPI is supported by the higher content of arginine and isoflavone aglycones (daidzein and genistein) in GTPI compared to NGTPI and CSPI. These findings indicated that the germination process might increase bioactive compounds in soybean, which had a strong association with tempe protein isolate's antidiabetic effectiveness.
Soybean is a strategic commodity in Indonesia and it is the main raw material for food processing... more Soybean is a strategic commodity in Indonesia and it is the main raw material for food processing such as tempe, tofu,and soy sauce. Tempe is a traditional food that has been known in Indonesia, which is made by fermentation process using Rhizopus sp. The main weakness of fresh tempe is the short shelflife at room temperature, only last two days. Processing tempe into tempe flour is one of efforts to extend the shelf life. This research aimes to evaluate protein nutritional quality of tempe flour and soybean flour, compared to casein as a standard by using rats as animal model. Weight gain of each group of rats was increased during 28 days of experiment. The protein nutritional quality of tempe flour was significantly higher (p<0.05) than that of boiled soy flour in the value of feed convertion efficiency and true protein digestibility; highly significantly higher (p<0.01) in the value of protein efficiency ratio and net protein ratio; and not significantly different (p>0.05) in the value of biological value and net protein utulization. From the results of protein nutritional quality evaluation, it could be concluded that tempe flour had better nutritional quality than boliled soy flour, and even better than casein.
Pangan : media komunikasi & informasi pangan, May 19, 2020
Ekstraksi alkali-presipitasi isoelektrik yang dilakukan pada tepung tempe konvensional dan tepung... more Ekstraksi alkali-presipitasi isoelektrik yang dilakukan pada tepung tempe konvensional dan tepung tempe kecambah kedelai menghasilkan tepung tempe larut air. Penelitian ini bertujuan untuk membandingkan karakteristik fisikokimia dan komposisi asam amino tepung tempe konvensional larut air (TKLA), tepung tempe kecambah kedelai larut air (TKKLA), dan isolat protein kedelai komersial (IPK). Tepung tempe konvensional dan tempe kecambah kedelai dihilangkan lemaknya kemudian diekstrak menggunakan ekstraksi alkali-presipitasi isoelektrik. Hasil penelitian menunjukkan kadar proksimat terhadap kadar air, abu, lemak, protein, dan karbohidrat pada TKLA dan TKKLA nyata lebih rendah (p<0,05) dibanding IPK. Kadar asam amino esensial pada TKLA dan TKKLA berturut-turut sebesar 20,4 persen; 20,0 persen, lebih rendah dari IPK sebesar 29,6 persen. Analisis sifat fisik dan fungsional terhadap nilai L, derajat putih, dan daya serap minyak menunjukkan TKLA dan TKKLA nyata lebih tinggi (p<0,05) dibandingkan IPK. Proses ekstraksi pada TKLA dan TKKLA masih dapat dioptimalkan untuk memperoleh kadar proksimat utamanya protein yang lebih baik. kata kunci: asam amino, isolat protein kedelai, kecambah kedelai, tempe, tepung larut air
The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB... more The aim of the study was to observe the ability of indigenous probiotic lactic acid bacteria (LAB) Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4 as antidiarrheal agent in rats infected by Enteropathogenic Escherichia coli (EPEC), and also to observe their effect as immunomodulator (malonaldehyde level and proliferation of lymphocyte cell). A total of 90 male Sprague Dawley rats were used for this study and divided into 6 groups i.e.: (1) Negative Control (not infected with of EPEC), (2) LAB L. plantarum 2C12, (3) LAB L. fermentum 2B4, (4) LAB L. plantarum 2C12 + EPEC, (5) LAB L. fermentum 2B4 + EPEC, and (6) Positive Control (infected with EPEC). The treatment of LAB was undertaken from 1 st -21 st day, while infection of EPEC using 10 6 cfu/ml per day was undertaken during 8 th -14 th day. Groups administered with LAB L. plantarum 2C12 + EPEC, LAB L. fermentum 2B4 + EPEC, and positive control, showed decreased body weight during 12 th -21 st day. At the 21 st day, positive control group underwent acute diarrhea (fecal water content was 68.2 % b/b). Statistical analysis with Duncan Test showed that the treatment given to six groups of rats gave significant effect (p<0.05) toward PER value, number of lymphocyte cells and malonaldehyde level in liver and kidney of the rats.
Journal of Bioscience and Bioengineering, Nov 1, 2021
Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy leg... more Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy legumes based tempes have been reported to have a nutritional profile different from that of soybean-based tempe. However, a comprehensive study of the metabolite and sensory profiles of legume tempes has not been conducted. This study investigated the metabolite profile of legumes before and after fermentation using a metabolomic approach and its relation to the sensory profile. Four different legumes, namely red kidney bean, soybean, cowpea bean, and jack bean, and four kinds of tempe prepared from the abovementioned legumes were subjected to gas chromatography-mass spectrometry (GC-MS) analysis. These tempe samples were fermented in two different production places, Japan and Indonesia. In total, 83 metabolites were annotated from all samples. Principal component analysis (PCA) showed that the samples were separated based on their type (legume and tempe) along PC1 with a 36.3% variance, in which sugars and amino acids significantly contributed to the separation. In addition, samples were separated along PC2 with a 17.2% variance based on the different production places. The combination of 75% soybean and 25% red kidney bean (75S:25R) could increase the concentrations of amino acids that were initially low in soybean tempe. The 75S:25R tempe showed no significant differences in taste and texture preference compared to the 100% soybean tempe, based on sensory result. These findings provide evidence that metabolomics could be used to identify the differences between tempes from different legumes.
Meatball is a processed meat emulsion product made from starches, meat, water and seasonings. Pro... more Meatball is a processed meat emulsion product made from starches, meat, water and seasonings. Problems that often occurred in meatball production are the lack of compactness of the product texture, as well as low water holding capacity due to poor emulsification process during the forming of the meatball dough. Soy protein isolate (SPI) is usually used to improve the texture quality and act as a binder on meat emulsion products. Tempe protein isolates (TPI) can be used as an alternative for SPI because of their higher protein quality compared to commercial SPI due to the fermentation process. TPI used in this study was made from germinated soybean tempe (GTI) and nongerminated soybean tempe (NGTI). The purpose of this study was to examine the effect of SPI, GTI and NGTI application and concentration on the quality of the meatballs produced. The protein isolate concentration used were 1, 2 and 3% based on the weight of the meat. Results showed that the WHC value of meatballs increase...
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