Tempe from Traditional to Modern Practices

Purwadaria, Hadi K.; Fardiaz, Dedi; Kardono, Leonardus B.S.; McElhatton, Anna

doi:10.1007/978-1-4899-7671-0_13

Cited by 10 publications

(7 citation statements)

References 8 publications

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“…All fermented products were scored moderate in regard to yeasty and fungal flavor. This was consistent with the value recommended for properly prepared fresh soybean tempe (about 64%) (Purwadaria et al 2016). Only white quinoa tempe exhibited a bitter flavor, which could have been owing to the substrate specificity.…”

Section: Resultssupporting

confidence: 89%

“…Fermented products obtained from precooked seeds containing 68% water (data not shown) were characterized by moisture level between 60% (red quinoa tempe) and 65% (white quinoa tempe) (Table III). This was consistent with the value recommended for properly prepared fresh soybean tempe (about 64%) (Purwadaria et al 2016). Those results are contrary to the conclusion of Peñaloza et al (1992b) that over 60% substrate moisture results in "watery" quinoa tempe (>74% product moisture).…”

Section: Resultssupporting

confidence: 87%

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Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

Starzyńska-Janiszewska

Bączkowicz

Sabat

et al. 2017

Cereal Chem

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Cereal Chem. 94(3):491-496This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe-type products obtained from quinoa seeds by means of solid-state fermentation with Rhizopus oligosporus. Quinoa tempe was compact and nonsporulating, of 61-65% moisture content. The products were favorably assessed by a sensory panel. Tempe from colored and white quinoa differed according to descriptive profiling of texture and flavor. As compared with the substrates, tempe had more protein (15-20%), free amino acids (5.5-fold to ninefold), and fiber (on average 48%, with increased share of soluble fraction), higher antiradical activity (160%), and higher reducing power. Quinoa tempe contained on average 160 g/kg dry matter (DM) of protein, 759 g/kg DM of carbohydrates, and 56 g/kg DM of fat. Black quinoa tempe was the richest in total fiber (180 g/kg DM) and insoluble fiber (155 g/kg DM). Products differed according to antioxidant parameters: white quinoa tempe had the highest phenols level (6.8 mg/g DM), ABTS ×+ scavenging activity, and reducing power. Therefore, white and colored quinoa seeds can be recommended to obtain value-added tempe-type food products.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 87%

Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

Starzyńska-Janiszewska

Bączkowicz

Sabat

et al. 2017

Cereal Chem

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“…Serat Centhini is a compilation of Javanese legends, traditions, and teachings, in which the word “tempe” and a tempeh dish called “sambal lethok” in Bayat, a subdistrict of Klaten Regency in Central Java, Indonesia were mentioned (Shurtleff & Aoyagi, 2020; Winarno et al., 2017; Astuti, 1999). The word “tempe” has been hypothesized to be derived from the word “tumpi,” a white ancient Javanese food made of sago flour that tempeh resembled the appearance of (Purwadaria et al., 2016). The term “tempeh” was first introduced by Prinsen Geerligs in a Dutch article in 1896 and Van Veen and Schaefer in an English article in 1950.…”

Section: Resultsmentioning

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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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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“…Then, the Province of Bangka-Belitung had the largest number of Javanese migrants and a significant number of Chinese ethnics who had lived for generations (Mulyana & Zubair 2015;Arifin et al 2015). Both of tempe and tofu were popular food for most of Javanese and Chinese because they were cheap and nutritious (Ren et al 2011;Shurtleff & Aoyagi 2011;Purwadaria et al 2016).…”

Section: Food Consumption Patternsmentioning

confidence: 99%

Cluster Analysis of Food Consumption Patterns among Women of Reproductive Age in Indonesia

et al. 2019

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The aim of this study was to cluster the provinces based on the Food Consumption Patterns (FCP) of the Women of Reproductive Age (WRA). This study used secondary data from the 2014 Indonesia Total Diet Study conducted by the Ministry of Health Indonesia. The final subjects included 40.954 healthy WRA aged 15-49 years old. FCP was calculated based on energy adequacy of WRA of nine major food groups for each province. The hierarchical clustering with Ward's method was applied to cluster the FCP of WRA. The results showed that three clusters of FCP were found. The first cluster was characterized by higher intake of cereals and animal foods, but lower intake of tubers, vegetables, and fruits, which implies a high risk of vitamin B6 and C deficiencies. The second cluster was characterized by higher intake of pulses, oil and fat, oily seeds, and sugar, but lower intake of vegetables and fruits as well as animal source foods, which implies high risk in vitamin B1, B3, and B12 deficiencies and overweight. The third cluster was characterized by higher intake of tubers, fruits, and vegetables but lower intake of animal sources foods, pulses, added fat and oily seeds, which implies a high risk in animal protein, fat, calcium, iron, vitamin B2, and folic acid deficiencies.

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Tempe from Traditional to Modern Practices

Cited by 10 publications

References 8 publications

Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

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

Cluster Analysis of Food Consumption Patterns among Women of Reproductive Age in Indonesia

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