The phytic acid and protein contents on faba beans (Vicia faba) tempeh production with variation of size reduction and fermentation.

Abstract

Fitriani SN, Handajani S, Affandi DR. 2016. The phytic acid and protein contents on faba beans (Vicia faba) tempeh production with variation of size reduction and fermentation. Bioteknologi 13: 54-62. The aims of this research is to know the effect of size reduction variation and fermentation time variation of faba beans tempeh production to phytic acid and soluble protein contents. This research use factorial experiment that arranged in Randomized Complete Design (RCD) with two experimental factors including size reduction (chopped and sliced) and time of fermentation (0, 30, 36, 42, and 48 hour). The result showed phytic acid contents at fermentation 0, 30, 36, 42, and 48 hour on faba beans tempeh of chopped seeds are 1.003%; 0.228%; 0.165%; 0.160%; and 0.087% respectively. Then on faba beans tempeh of sliced seeds are 1.003%; 0.389%; 0.233%; 0.173%; and 0.101% respectively. Contents of soluble protein on faba beans tempeh of chopped seeds are 2.794%; 3.850%; 4.139%; 4.310; and 5.450% respectively. Then faba beans tempeh of sliced seeds are 2.794%; 3.528%; 4.114%; 4.261%; and 5.392% respectively. Fermentation time and size of faba beans seeds affect on phytic acid and soluble protein contents of faba beans tempeh. The longer fermentation time of faba beans tempeh caused lower phytic acid content and higher soluble protein content. The smaller size of faba beans seeds on tempeh caused lower phytic acid content and higher soluble protein content. Faba beans tempeh of chopped seeds with 48 hour fermentation had the lowest of phytic acid content and the highest of soluble protein contents of all the sample with variation of reducing size and duration of fermentation.