Characteristics of Anjasmoro Soybean Tempeh With Different Boiling Duration and Packaging Types

Laksono, Arby Surya; Marniza, Marniza; Rosalina, Yessy

doi:10.31186/j.agroindustri.9.1.8-18

Cited by 8 publications

(5 citation statements)

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“…Many local soybean varieties in Indonesia (approximately 70 varieties) are cultivated in Indonesia. The advantages of Anjasmoro soybeans include having large seeds with a weight per 100 seeds of 14.8-15.3 grams, so it has potential raw material for processed soybean products such as Tempe [8]. On the other hand, local soybean as a raw material for Tempe is not uniform in the shape of seeds, and the epidermis is difficult to peel off when washing and takes longer when steamed.…”

Section: Resultsmentioning

confidence: 99%

Nutritional aspects and amino acid profiles of tempe from local, imported, and black soybean relating to the functional properties

Tamam

Puryana

Suratiah³

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Soybean (Glycine max L) is a legume rich in protein, fat, vitamins, minerals and fibre. The nutritional value of soybeans and the amino acid profiles of the processed fermented soybean (Tempe) products need to be studied. Soybean and Tempe flour from black soybean, local soybean (Anjasmoro variety) and imported soybean (USA soybean) were analyzed proximately, including carbohydrates (spectrophotometric method), protein (Kjeldahl method), fat (Soxletation method), fiber (gravimetric method), and water content (gravimetric method). The amino acid profile of Tempe flour was measured by UPLC and LC/MS/MS methods. Local soybeans had the highest protein content (45.19%), followed by black and imported soybeans (36.87% and 35.95%, respectively). The protein content of local soybean Tempe flour was the highest (45.83%) compared to other soybean Tempe flour. The fiber content of local and black soybean Tempe flour (14.79% and 13.81%, respectively) was higher than that of imported Tempe. Amino acid profiles test of black soybean Tempe flour, local soybean, and imported soybean showed that the amino acids L-Glutamic Acid, L-Arginine, L-Leucine, and L-Aspartic Acid had the highest amounts compared to other amino acids, ranging from 30-75 thousand ppm. This shows that various soybeans affect the amino acid composition of the soybean protein. The amino acid content of Tempe from local soybeans is higher than the amino acid content of tempe from black and imported soybeans. This may influence the amino acids or peptides’ functional properties, such as antihypertensive and antimicrobial properties. Continuous research in vitro and in vivo should be conducted to explore the functional properties of Tempe flour from local soybean.

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Section: Resultsmentioning

confidence: 99%

Nutritional aspects and amino acid profiles of tempe from local, imported, and black soybean relating to the functional properties

Tamam

Puryana

Suratiah³

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…A little aeration can inhibit the growth of mold due to lack of oxygen, but if aeration is too much mold will grow quickly and sporulation occurs. Incubation conditions greatly affect the growth of molds and the formation of mycelium, these molds will grow unevenly if aeration is not good, on the contrary if oxygen too much will cause sporulation which results in black spots on tempeh (Laksono et al, 2019). If the aeration goes well, the environmental conditions of tempe will be maintained so that the mold will grow optimally.…”

Section: Number Of Rhizopus Oligosporus Cellsmentioning

confidence: 99%

“…According Lelatobur et al (2016) in tempe fermentation, the fungus digests the substrate and produces water and ATP, but when substrate denaturation occurs the mold will only use the available substrate and produce water and ATP equivalent to the available substrate. The ability of water penetration into the seed matrix on boiling and soaking causes the expansion of soybean seed volume which results in high or low water content in tempe (Laksono et al, 2019). The ability of water penetration into the seed matrix on boiling (Syamsuri et al, 2020).…”

Section: Water Contentmentioning

confidence: 99%

Microbiological and Biochemical Tests on Tempe Production Using Tempe Mold Innovation

et al. 2022

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Tempe is a popular fermented food in Indonesia, one of the important things in the process of making tempeh is the tempe incubation container. The purpose of this study was to prove the quality of tempe products made using the tempe mold innovation suitable for production, to analyze the comparison between the quality of tempe products made using a tempe incubation tool and without using the tool. Experimental research with Completely Randomized Design (CRD), applying a tempe incubator and without using a tool as a control. Test methods used include testing water content, hygiene, number of mold colonies and protein content. Based on the results of the study, tempe products made using a tempe printer contain a moisture content of 51.4 - 56.2%, protein content 17.92 - 18.58%, the number of mold colonies 3.65 x 105 untill 4.08 x 105 cell/gr and negative Escherichia coli. Based on the results of the study, it was concluded that the tempe products made using the tempe mold innovation tool had met the biological and chemical quality standards based on SNI 3144:2015 and had an overall quality test result that was superior to the control.

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“…Pembentukan tekstur dipengaruhi oleh kandungan air, kadar lemak dan jenis tempe. Hasil rata-rata yang baik terdapat pada cokelat tempe dengan dengan tekstur yang keras agak kompak (Laksono et al, 2019;Utari et al, 2010) Beberapa penelitian menyebutkan bahwa dengan semakin banyaknya miselium yang tumbuh pada suatu produk tempe maka akan semakin baik dan semakin disukai untuk tekstur produknya. Miselium yang ada pada tempe tersebut semakin menyatukan tiap biji kacang sehingga membentuk suatu masa yang kompak dan massive, serta dapat mengurangi rongga udara yang terdapat dalam tempe.…”

Section: Teksturunclassified

Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah

Mushollaeni

Tantalu

Praing

2022

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Praline chocolate is a type of processed chocolate candy that has various kinds of fillings, including various types of nuts and dried fruit. The development of various types of healthy food which encourages people to combine food products, makes one of the reasons for using tempeh from various types of nuts as a stuffing ingredient in praline chocolate. The aim of the study was to obtain the best combination of cowpea, bean curd, and red bean with the concentration of tempeh fungus (2%, 4%, 6%) to produce peanut tempeh as a raw material for filling in praline chocolate which has the best nutritional quality. The results showed that chocolate praline filled with tempeh with the best nutritional quality was obtained from 6% fermented with tempeh mushrooms.

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Characteristics of Anjasmoro Soybean Tempeh With Different Boiling Duration and Packaging Types

Cited by 8 publications

References 0 publications

Nutritional aspects and amino acid profiles of tempe from local, imported, and black soybean relating to the functional properties

Nutritional aspects and amino acid profiles of tempe from local, imported, and black soybean relating to the functional properties

Microbiological and Biochemical Tests on Tempe Production Using Tempe Mold Innovation

Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah

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