Hotspot identification in the Indonesian tempeh supply chain using life cycle assessment

Wiloso, Edi Iswanto; Sinke, Pelle; Muryanto,; Setiawan, Arief; Sari, Ajeng Arum; Waluyo, Joko; Putri, Ary Mauliva Hada; Guinée, Jeroen B.

doi:10.1007/s11367-019-01617-7

Cited by 16 publications

(13 citation statements)

References 11 publications

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“…Based on a life‐cycle assessment by Wiloso et al. (2019), the main contributor to land use and eutrophication indicator results was soybean cultivation. Although traditional and modern tempeh production systems differed slightly, the main contributor to human toxicity, eco‐toxicity, stratospheric ozone depletion, climate change, photochemical oxidation, and acidification was the transportation stage (Wiloso et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

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Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Section: Resultsmentioning

confidence: 99%

“…and Rhizomucor spp. ), and yeasts (Wikandari et al, 2012). The lactic acid bacteria included Enterococcus faecium, Leuconostoc lactis, Leuconostoc spp.…”

Section: 27mentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

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“…The choice of the nutrient source was based on existing technologies. The inoculum for Scenario I is produced in a similar way to the inoculum production for tempeh as described in Wiloso et al [28], but instead of using white rice or other grains, it is based on stale bread. Production of the inoculum for Scenario II, which is based on a similar process to cultivate yeast [29], used a synthetic medium based on molasses and ammonium chloride.…”

Section: Design Of the Inoculationmentioning

confidence: 99%

The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread

et al. 2021

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The use of food waste as feedstock in the manufacture of high-value products is a promising avenue to contribute to circular economy. Considering that the majority of environmental impacts of products are determined in the early phases of product development, it is crucial to integrate life cycle assessment during these phases. This study integrates environmental considerations in the development of solid-state fermentation based on the cultivation of N. intermedia for the production of a fungal food product using surplus bread as a substrate. The product can be sold as a ready-to-eat meal to reduce waste while generating additional income. Four inoculation scenarios were proposed, based on the use of bread, molasses, and glucose as substrate, and one scenario based on backslopping. The environmental performance was assessed, and the quality of the fungal product was evaluated in terms of morphology and protein content. The protein content of the fungal food product was similar in all scenarios, varying from 25% to 29%. The scenario based on backslopping showed the lowest environmental impacts while maintaining high protein content. The results show that the inoculum production and the solid-state fermentation are the two environmental hotspots and should be in focus when optimizing the process.

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“…Recently paraprobiotics are defined as non-viable either intact or broken cells of microbial and crude extract of cells that could positively affect when administered in a sufficient amount [ 9 ]. There are around 80,000 tempeh producers categorized as small and medium-scale home industries in Indonesia [ 10 ]. The tempeh microbial ecology formed during production may vary among these producers.…”

Section: Introductionmentioning

confidence: 99%

Shotgun metagenomic analysis reveals new insights into bacterial community profiles in tempeh

et al. 2020

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Objective Amplicon sequencing targeting 16S ribosomal RNA (rRNA) has been widely used to profile the microbial community from fermented food samples. However, polymerase chain reaction (PCR) steps on amplicon sequencing analysis and intragenomic heterogeneity within 16S rRNA are believed to contribute to bias in estimating microbial community composition. As potential paraprobiotics sources, a comprehensive profiling study of tempeh microbial ecology could contribute to tempeh product development. This study employed a shotgun metagenomic approach, where metagenome fragments from tempeh samples were sequenced directly for taxonomic and functional profiling analysis. Results Taxonomic profiling showed that Proteobacteria, Firmicutes, and Bacteroidetes were the dominant phyla from the shotgun metagenomic analysis in all tempeh samples. In terms of composition, this shotgun metagenomic study revealed that Proteobacteria was the most abundant phylum. Functional profiling showed that iron complex outer-membrane recepter protein (KEGG ID: K02014) was the most transcribed gene based on this metagenomic analysis. The metagenome-assembled genomes (MAGs) results from the binning pipeline could reveal almost complete whole genome sequence of Lactobacillus fermentum, Enterococcus cecorum, Escherichia coli, Klebsiella pneumoniae, and Acinetobacter baumannii.

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Hotspot identification in the Indonesian tempeh supply chain using life cycle assessment

Cited by 16 publications

References 11 publications

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread

Shotgun metagenomic analysis reveals new insights into bacterial community profiles in tempeh

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