Abstract
Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.
Highlights
Tempe, well-known as “soybean cake”, is widely consumed in Indonesia and all over the world for its distinguished taste and nutritional values [1,2,3,4]
In this research we investigated the effect of environmental condition, soybean, water, and starter culture to the end product of tempe
The first experiment was called a cross fermentation experiment. This step aimed to investigate whether the environmental aspects during pre fungal fermentation stage (PFF) or fungal fermentation (FF) would give more impact to the metabolite profiles of tempe
Summary
Well-known as “soybean cake”, is widely consumed in Indonesia and all over the world for its distinguished taste and nutritional values [1,2,3,4]. In Indonesia, tempe has been one of the most consumed protein sources for hundreds of years and known to be more preferable than meat and poultry [5]. It was reported that the fermentation process during tempe production improved the bioavailability of the protein, fiber, carbohydrates, isoflavones, vitamins [6,7,8]. These characteristics have made tempe a healthy protein source for plant-based diets, vegans, and vegetarians [9,10].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
