The stakiosa and essential fatty acids biochemical changes in soybean tempeh (Glycine max) during fermentation process.

Abstract

Triwibowo R, Andriani M.A.M., Ariviani S. 2016. The stakiosa and essential fatty acids biochemical changes in soybean tempeh (Glycine max) during fermentation process. Bioteknologi 13: 34-41. Soybean tempeh is a food that is known by the people of Indonesia. It is known to have levels of stakiosa which causes flatulensi lower than soybean. It is also known to have levels of essential fatty acids (oleic acid, linoleic, and linolenic), which is higher than soybean. This study aims to determine changes in levels of stakiosa and essential fatty acids (oleic acid, linoleic, and linolenic) during the fermentation process. The determination of stakiosa used High Performance Liquid Chromatography method (AOAC 1999). The determination of essential fatty acids include oleic acid, linoleic, and linolenic used Gas Chromotograpy method (Park and Goins 1994). This research are expected to provide an alternative optimal fermentation time observed from the lowest level of stakiosa and the high level of essential fatty acid. The results showed that stakiosa levels of soybean tempeh decreased over the longer fermentation. The percentage of the highest decrease level of stakiosa found in 24 hours fermentation. While changes in level of oleic acid, linoleic acid, and linolenic acid in soybean tempeh fermentation for 96 hours has the same pattern. The lowest level of essential fatty acids found in 48 hours fermentation time and the highest in 96 hours fermentation.