Tempe fermentation, innovation and functionality: update into the third millenium

Nout, M.J.R.; Kiers, J.L.

doi:10.1111/j.1365-2672.2004.02471.x

Cited by 301 publications

(221 citation statements)

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“…During 45 fermentation of soya beans, a range of fungal enzymes is produced including proteases, 46 lipases, carbohydrases and phytases. These enzymes degrade macromolecules into lower 47 molecular weight substances, thus partly solubilizing the cell walls and intracellular material, 48 leading to an increased nutritional quality and digestibility (Nout and Kiers 2005). Previous 49 research showed that tempe made from soya beans fermented with Rhizopus microsporus, can 50 reduce the severity of diarrhoea in piglets (Kiers et al 2003).…”

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confidence: 99%

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Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures

Hil¹,

Nout²,

Meulen³

et al. 2010

Food Microbiology

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confidence: 99%

“…Tempe is a fungal fermented food originating from Indonesia, which is made mostly from 43 soya beans through fermentation with Rhizopus spp (Nout and Kiers 2005). In the final 44 product the cottony mycelium binds the soya beans together to a compact cake.…”

mentioning

confidence: 99%

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures

Hil¹,

Nout²,

Meulen³

et al. 2010

Food Microbiology

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show abstract

“…Selama fermentasi, kapang menghidrolisis senyawa komplek kedelai menjadi senyawa sederhana dan mengakibatkan derajad ketidak jenuhan asam lemak tempe meningkat, protein dalam bentuk terlarut, produksi vitamin B meningkat, dan ketersediaan mineral tertentu meliputi besi, kalsium, magnesium dan zink meningkat serta menghasilkan rasa dan aroma khas tempe (Nout dan Kiers, 2005;Shurtleff dan Aoyagi, 2001;Mulyowidarso dkk., 1991). Warna putih dengan tekstur padat dan kompak pada tempe juga dihasilkan dari pertumbuhan miselium kapang (Sparringa dkk., 2002).…”

Section: Pendahuluanunclassified

KARAKTERISTIK KIMIA DAN TEKSTUR TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA BERTEKANAN TINGGI (Chemical Charactersitics and Texture of Tempe Processed with High Pressure Carbon Dioxides)

et al. 2015

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ABSTRAKKarakteristik khas tempe dihasilkan dari komponen makro dan mikromolekul penyusunnya sehingga perubahan konsentrasi senyawa di dalam tempe akan mengubah karaktersitiknya. Karbon dioksida bertekanan tinggi merupakan teknologi pengolahan tanpa panas yang dapat mempertahankan kualitas gizi produk walaupun dapat mempengaruhi senyawa nonpolar dan senyawa dengan ikatan non kovalen. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan tekstur tempe setelah diproses dengan karbon dioksida bertekanan tinggi. Percobaan menggunakan rancangan acak kelompok yang disusun faktorial dengan dua faktor perlakuan dan tiga kali pengulangan. Tempe yang diperlakukan dengan tekanan 7,6 MPa selanjutnya disebut tempe PS sedangkan yang diperlakukan dengan tekanan 6,3 MPa disebut tempe PC. Faktor pertama adalah tekanan dengan dua level perlakuan meliputi 7,6 MPa dan 6,3 MPa, sedangkan faktor ke dua adalah lama waktu tekanan dengan 4 level yaitu 5, 10, 15, 20 menit. Parameter yang diamati meliputi tekstur, kadar air, protein, lemak, abu dan karbohidrat, mineral kalsium, dan vitamin B 1 , B 2 , B 3 pada tempe kontrol dan tempe perlakuan. Hasil penelitian menunjukkan bahwa tekanan, lama waktu tekanan dan interaksinya berpengaruh nyata terhadap kadar air, protein, lemak dan abu, tetapi tidak berpengaruh terhadap tekstur. Karbon dioksida tekanan tinggi baik pada 7,6 MPa maupun 6,3 MPa menurunkan kadar air dan lemak, tetapi kadar air tempe PC lebih tinggi dibanding tempe PS. CO 2 tekanan 7,6 MPa yang menurunkan kadar protein. Perlakuan tekanan tinggi (7,6 MPa dan 6,3 MPa) juga menurunkan mineral kalsium tetapi tidak mempengaruhi kandungan vit B 1 , B 2 , B 3 tempe.Kata kunci: Karakteristik kimia, CO 2 , tekanan tinggi, tempe ABSTRACTThe chemical compositions of tempe indicated their typical characteristics. As a result, the micro or macromolecule changes were likely to produce difference characteristic of tempe. High pressure carbon dioxide was a non-thermal processing method that could retain nutrition qualities, but it affects nonpolar and non covalent bond of substances. This research was conducted to evaluate chemical characteristics of tempe after being processed with high pressure carbon dioxides. The experimental design was carried out in factorial completely randomized design with two factors, that were pressure at 7,6 MPa and 6,3 MPa, and holding time for 5, 10, 15, and 20 minutes. The proximate, calcium, vitamin B and texture were determined in control and treated tempe. The results showed that the treatments of pressures, the the textures. The high pressure of both 7,6 MPa and 6,3 MPa sharply reduced the fat content of all the treated tempe and water content as well. It was only the pressure of 7,6 MPa decreased the protein content. The high pressure treatments increased the calcium of treated tempe but they did not affect the vitamin B 1 , B 2 , B 3 .

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“…Yellow-seeded soya beans are the most common and preferred raw material to produce tempe (Nout & Kiers, 2005). Tempe originates from Indonesia, the authentic Indonesian spelling is "tempe", whereas the spelling "tempeh" is also used in literature.…”

Section: Definitionmentioning

confidence: 99%

“…In Indonesia, tempe is consumed as a protein-rich meat substitute by all economic groups. Outside Indonesia, tempe gains interest as a major protein source other than meat (Astuti, 2000;Nout & Kiers, 2005;Steinkraus, 1996). Figure 1 shows soya bean tempe manufactured and sold in the Netherlands.…”

Section: Definitionmentioning

confidence: 99%

Anti-Diarrhoeal Aspects of Fermented Soya Beans

Hil¹,

Nout²

2011

Soybean and Health

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Tempe fermentation, innovation and functionality: update into the third millenium

Cited by 301 publications

References 94 publications

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures

KARAKTERISTIK KIMIA DAN TEKSTUR TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA BERTEKANAN TINGGI (Chemical Charactersitics and Texture of Tempe Processed with High Pressure Carbon Dioxides)

Anti-Diarrhoeal Aspects of Fermented Soya Beans

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