Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer)

Mujianto, Mujianto; Witono, Yuli; Wignyanto,; Kumalaningsih, Sri; Auliani’am,

doi:10.21048/ijnd.2018.55.1.18062

Cited by 3 publications

(2 citation statements)

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“…During tempeh fermentation, microbes play an important role in producing organoleptic qualities of tempeh since microbes (mold) can hydrolyze proteins into free amino acids and peptides enzymatically (Handoyo & Morita 2006). However, excessive fermentation of up to ± 72 hours at room temperature will cause damage that is marked with brownish-yellow (Mujianto et al, 2018) so that the resulting seasoning powder is brown.…”

Section: Yieldmentioning

confidence: 99%

“…Tempeh that is sold on the market has a fermentation period of 18-36 hours (Shurtleff & Aoyagi, 2001) characterized by the presence of white mold and a more compact texture (Owens, 2014). Over fermented (± 72 hours) (Puteri et al, 2018) is characterized by a brownish yellow color, soft texture, and ammonia-like aroma (Mujianto et al, 2018). This tempeh is often added as a seasoning for some traditional Javanese foods (Muzdalifah et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

Putri

Winarti

Djajati

2020

Nusantara Science and Technology Proceedings

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Tempeh is a native Nusantara food that is often found in traditional Indonesian markets. Over fermentation, due to unsold, they are called over fermented tempeh resulted in non-optimum utilization. Alternative utilizations that can be used is as a seasoning. The making of seasoning can be done by the hydrolysis technique using the protease enzyme of biduri and papain. This study aimed to determine the effect of fermentation time and the proportion of proteolytic enzyme on the physicochemical and organoleptic properties of seasoning from tempeh hydrolysates. The experimental design used was a factorial pattern CRD with two factors. Factor I is tempeh fermentation time (18 hours and 72 hours), while factor II is the enzyme proportion of biduri and papain (0%: 100%; 25%: 75%; 50%: 50%; 75%: 25%; and 100 %: 0%). The best treatment is 72 hours fermentation duration and the enzyme proportion of biduri and papain (50%: 50%) which produces a seasoning powder with the following characteristics: the degree of hydrolysis 82.32%; dissolved protein 58.85%; moisture 7.89%; water solubility index 0.09 gr/ml; oil absorption 0.78 ml/gr, yield 9.32%, organoleptic to taste 3.93 (savory), aroma 3.40 (somewhat pleasant), and color 1.13 (very not white), and glutamic acid content 59, 93 mg/100 gr.

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Section: Yieldmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

Putri

Winarti

Djajati

2020

Nusantara Science and Technology Proceedings

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Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe

Astawan,

Faishal,

Prayudani

et al. 2023

Curr Res Nutr Food Sci

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Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe.

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Manufacturing of Healthy and Functional Savoury Flavours Using Over-Fermented Tempe Hydrolisate Flour

Wignyanto,

Mujianto

2024

Turkish Journal of Agricultural Engineering Research

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This research aims to: 1) determine the closeness of the properties of overfermented tempeh protein hydrolyzate flour to the properties of 11 cooking spices, 2) determine the potential of overfermented tempeh protein hydrolyzate flour as a raw material for the cooking spices industry. Fourier Transform Infrared (FTIR) Spectroscopy absorbance patterns were analyzed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on the PCA, the study's findings indicated that over-fermented tempeh hydrolisate flour 19/25H with a loading factor value of 0.617, 22/12H with a loading factor value of 0.609, 5/1H with a loading factor value of 0.533, 14/7H with a loading factor value of 0.533, 15/8H with a loading factor value of 0.528, 20/17H with a loading factor value of 0.513, As the primary ingredient for the savoury flavors of grilled chicken (SF01), over-fermented tempeh hydrolisate flour 4/15H with a loading factor value of 0.504 and 9/10H with a loading factor value of 0.505 both offer potential flavor character, Balado (SF02), Barbeque (SF03), Spicy Corn (SF04), Cheese (SF05), Salty Cheese (SF06), Sweet Spicy (SF07), Roasted Beef (SF08) and Tiramisu (SF09). Based on the result of hierarchical cluster analysis of over-fermented tempeh hydrolisate flour 9/10H and 23/23H, they have flavour character and functional properties as the main ingredient for the Savoury Flavours of Grilled Chicken (SF01) with closeness value of 453.406 (9/10H) and 465.536 (23/23H), Balado (SF02) with closeness value of 506.061 (9/10H) and 544.227 (23/23H), Barbeque (SF03) with a closeness value of 593.029 (9/10H) and 652.165 (23/23H), Spicy Corn (SF04) with closeness value of 595.097 (9/10H) and 632.614 (23/23H), Cheese (SF05) with closeness value of 482.596 (9/10H) and 520.814 (23/23H), Salty Cheese (SF06) with closeness value of 469.605 (9/10H) and 475.465 (23/23H), Sweet Spicy (SF07) with closeness value of 515.754 (9/10H) and 563.700 (23/23H), Roasted Beef (SF08) with closeness value of 526.120 (9/10H) and 525.428 (23/23H) and Tiramisu (SF09) with closeness value of 520.196 (9/10H) and 551.815 (23/23H).

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Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer)

Cited by 3 publications

References 0 publications

Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe

Manufacturing of Healthy and Functional Savoury Flavours Using Over-Fermented Tempe Hydrolisate Flour

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