Bean Tempeh Research Articles

Innovation of tempeh from jack bean (Canavalia ensiformis) fermented with Mosaccha inoculum

Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus oligosporus. The development of tempeh from jack beans fermented with a tempeh starter containing a combination of Rhizopus oligosporus and Saccharomyces cerevisiae (Mosaccha inoculum) represents a new innovation. This study aims to evaluate the influence of Mosaccha inoculum on the microbiological and sensory properties of jack bean tempeh. The experiment was designed using a Completely Randomized Block Design with a single factor at six levels, each repeated four times: 0.2% Mosaccha inoculum, 0.4%, 0.6%, 0.8%, 1%, and Raprima 0.5% as the control. The best jack bean tempeh was further analyzed for its nutritional content, HCN levels, and β-glucan content. The results showed that the addition of 0.6% Mosaccha inoculum produced the highest quality jack bean tempeh. This tempeh had a characteristic tempeh aroma with a slight yeast scent, a white color, evenly distributed mycelium growth, and a firm texture that did not easily crumble. Based on sensory evaluation, the taste and overall acceptability of this tempeh were well-liked. The best jack bean tempeh had a moisture content of 58.72%, total mold count of 7.58 log CFU/g, total yeast count of 8.99 log CFU/g, protein content of 15.83%, fat content of 10.92%, ash content of 1.14%, crude fiber content of 0.89%, HCN content of 2.47 ppm, and β-glucan content of 0.904%. This study demonstrates that jack bean tempeh produced with a 0.6% Mosaccha inoculum concentration offers a high-quality and nutritionally valuable alternative to traditional tempeh.

Metagenomic insights into enhancing protein content and digestibility in Jack Bean (Canavalia ensiformis) tempeh: Unraveling microbial dynamics during fermentation

Jack beans (Canavalia ensiformis) are a locally abundant Indonesian bean variety boasting a significant protein content that remains underutilized. The production of tempeh from Jack beans presents a promising avenue for tapping into this valuable vegetable protein source. The tempeh-making process involves several key stages, including soaking the ingredients, inoculating with a mold starter, and fermenting the mixture. Throughout each stage, protein content preservation and effective utilization are paramount. This study uses high-throughput sequencing technologies to characterize protein hydrolysis in Jack beans during fermentation. The research aims to investigate how microorganisms participating in the fermentation of Jack bean tempeh influence protein content and protein digestibility. The findings reveal that prolonging the fermentation time of Jack beans, utilizing a 1.5 % tempeh mold starter, and fermenting for 36 h resulted in a notable increase in protein content by 66.63 % and enhanced protein digestibility in vitro by 48.82 %. This improvement may be attributed to the predominant activities of Bacillus and Rhizopus during the fermentation process by the metagenomics approach.

Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time

Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of <i>Rhizopus oligosporus</i> with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties

ABSTRACT Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments.

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon-polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. In conclusion, PE/PA was more effective in maintaining the quality characteristic of chicken nuggets with jack bean tempeh flour substitution on the 20th day of storage based on pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage.

Quality Characteristics of Jack Bean (Canavalia ensiformis L.) Tempeh Milk with Addition of Ajwa Date (Phoenix dactylifera L.) and Various Types of Stabilizers

Jack bean tempeh was processed into jack bean tempeh milk. The addition of Ajwa date can improve the organoleptic and nutritional value of jack bean tempeh milk. Moreover, stabilizers must be added while making jack bean tempeh milk to enhance its quality. This study contributed to determining the effect of various stabilizers on jack bean tempeh milk quality. The treatments were (F1) the addition of iota carrageenan stabilizer (0.1%), (F2) the addition of gum Arabic stabilizer (0.1%), (F3) the addition of pectin stabilizer (0.1%), and (F4) the addition of carboxy methyl cellulose (CMC) stabilizer (0.1%). The results of this study showed that the stabilizer types had no significant effect on the organoleptic color, texture, and taste of the jack bean tempeh milk. The selected formulation was based on the hedonic quality test in the parameters of color and aroma, namely formula F4, which was jack bean tempeh milk with the addition of a CMC stabilizer. The results of the chemical characteristics of F4 jack bean tempeh milk was protein content of 0.65%, fat content of 2.48%, and antioxidant activity (IC50) of 7760 ppm. The physical characteristics of F4 jack bean tempeh milk was a pH value of 5.8, total dissolved solids of 20.7°Brix, a viscosity of 13.43 cP, L* value of 60.61, a* value of -0.12, and b* value of 19.56.

Nutritional composition and sensory evaluation of tempeh from different combinations of beans

Tempeh is recognised as an excellent source of plant protein and a promising meat substitute in the diet. Recently, the development of tempeh by blending different legumes has gained more attention, but references are limited. This study aimed to develop tempeh combinations of soybean with chickpeas and red kidney beans. The physical characteristics of the tempeh samples were recorded, and their nutritional compositions were determined in accordance with the standard AOAC methods. A sensory evaluation was also conducted by using the hedonic 9-scale test to study the overall acceptance of the tempeh. Our results indicated that the soybean and chickpea tempeh combination contained 31.08±0.41% protein, 9.88±1.42% fat, 16.57±1.90% carbohydrates, 13.49±0.03% crude fibre, 4.40±0.02% dietary fibre, 39.91±0.23% moisture, and 2.57±0.21% ash content per 100 g. Meanwhile, the soybean and red kidney bean tempeh combination had 30.39±0.12% protein, 9.43±1.02% fat, 13.31±0.78% carbohydrates, 11.88±0.03% crude fibre, 2.50±0.02% dietary fibre, 44.17±0.03% moisture, and 2.70±0.26% ash content per 100 g. Both mixed bean tempeh samples demonstrated high nutritional value. However, the sensory evaluation showed that the soybean and red kidney bean tempeh combination was preferred by most panellists due to its appearance, texture, taste, and aroma, with the highest overall acceptance score (7.54±0.85). In conclusion, our study highlights the potential of blending soybean with chickpeas and red kidney beans to develop tempeh with a high nutritional value. These findings could have significant implications for developing plant-based meat substitutes with desirable nutritional and sensory properties.

Kualitas Biskuit Kombinasi Tepung Uwi Ungu (Dioscorea alata) dan Tempe Kacang Merah (Phaseolus vulgaris L.)

Biscuits are a popular snack among people of all ages. The combination of purple yam flour (Dioscorea alata L.) and red bean tempeh flour (Phaseolus vulgaris L.) as a substitute for wheat flour is expected to increase the nutritional value of biscuits. The purpose of this study was to determine the effect of the combination of purple yam and red bean tempeh flour on the quality of biscuits through chemical, physical, and microbiological analyses and to compare the quality of biscuits produced using combinations of purple yam flour and red bean tempeh. This study employed a Completely Randomized Design with four flour combinations: the control (100% wheat flour), treatment A (60% wheat flour:20% purple yam flour:20% red bean tempeh flour), treatment B (60% wheat flour:25% purple yam flour:15% red bean tempeh flour), and treatment C (60% wheat flour:30% purple yam flour:10% red bean tempeh flour). The results showed that purple yam flour and red bean tempe flour affect the ash, protein, lipid, insoluble fiber, soluble fiber, and fracturability of biscuits. The best biscuit based on chemical, physical, and microbiological analyses was produced using the combination of 60% wheat flour:20% purple yam flour:20% red bean tempeh flour.

Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic

ABSTRACT Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties of Jack Bean tempeh hydrolyzate using maltodextrin and Gum Arabic coating materials at a specific spray drying temperature. The experimental method consisted of 80% (w/w) maltodextrin, 20% (w/w) Gum Arabic, and a combination of both, with variations in inlet temperature at 140°C, 150°C, and 160°C. The results showed that 20% Gum Arabic treatment at a spray drying temperature of 150°C produced the best hydrolyzate characteristics of Jack Bean tempeh. Based on the SEM analysis, the morphology of the hydrolyzate particle had a spherical and wrinkled shape. Additionally, FTIR results showed no significant structural difference between the sample treatment and the uncoated control.

The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).

The Effects of Duration of Fermentation on Total Phenolic Content, Antioxidant Activity, and Isoflavones of The Germinated Jack Bean Tempeh (Canavalia Ensiformis)

The daily consumption pattern of people in Indonesia is very close to the consumption of side dishes derived from legumes, especially those consumed in the form of tempeh food products. The purpose of this study was to determine the content of total phenolic compounds, flavonoids, antioxidant activity and isoflavone content of germinated jackbean tempeh with a fermentation duration of 0–5 days. Isoflavone extract was obtained by the extraction method using 70% alcohol. The total content of phenolic compounds was measured by the method of Folin ciocalteau, antioxidant activity was measured with DPPH and isoflavone content was determined using High Performance Liquid Chromatography (HPLC). The total content of phenolic compounds (TPC), antioxidant activity and isoflavone was analyzed using the ANOVA assay and differences between treatments compared to the Smallest Real Difference test with a meaningfulness level of 5%. The total phenolic compound content and the highest antioxidant activity during the tempeh fermentation process were obtained on the 5th day fermentation period of 10.70±0.31 (mg. GAE/g) for total phenolic and 457.04±151.91(%) for IC50 values with intergroup test results showed significant differences. The highest isoflavone deposits were also obtained at day 5 tempeh fermentation duration for all isoflavones i.e. daidzein, glycitein, genistein and factor-2 and there were significant differences between treatment groups. The isoflavone content was 4.6341±1.7431 mg/kg for daidzein, 5.4483±2.2936 mg/kg for glycitein, 0.9236±0.3288 mg/kg for genistein and 0.458±0.209 for factor-2. This study shows that the germination and fermentation process of tempeh causes changes in the content of total phenolic compounds and antioxidant activity as well as increasing and influencing the isoflavone profile.

Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum

Raw cacao beans are non-premium cacao without cacao pulp fermentation. This raw bean still contains enough protein and polyphenol contents for functional food. In this study, cacao bean was used to substitute soybeans in tempeh fermentation. The soybean-cacao tempeh, called tekao tempeh, was then processed to make tekao flour. The aim of this research was to evaluate the characteristics of the flour made from soybean:cacao tempeh. The tekao flour was made from tempeh with a soybean:cacao proportion of 70:30. The tekao flour had an antioxidant activity of 48.1% and a soluble protein content of 444.7 mg.L-1. The water- and oil-holding capacities of tekao flour were 240.4% and 107.2%, respectively. The bulk density, angle of repose, and particle size were 0.427 mg.L-1, 44.9º, and 546 mm, respectively. The water content and water activity were 7.3% and 0.55% w/w, respectively. Based on the flour characteristics, tekao flour made from 70:30 of soybean:cacao bean tempeh has the potential to be functional food considering its antioxidant properties and other characteristics.

Branched Chain Amino Acid Content and Antioxidant Activity of Mung Bean Tempeh Powder for Developing Oral Nutrition Supplements.

Mung bean (Vigna radiata), a non-soybean legume, is known as one of the vegetable protein sources with 27% protein content. Mung bean also has a high content of essential amino acids, including branched chain amino acids (BCAAs). The use of mung bean for tempeh production presumably increases its nutritional value and functional efficacy, most significantly in protein and BCAA content. This tempeh is further applied for developing modern functional foods such as oral nutrition supplements (ONS). ONS can be used as a substitute for food and emergency food due to its complete nutritional content, as well as to treat malnourished patients. This study was aimed to produce mung bean tempeh powder, to formulate a mung bean tempeh one shot ONS high in BCAA content, and to determine its proximate analysis, antioxidant activity, and sensory characterization. Mung bean tempeh powder was successfully obtained with a yield of 37.50%, protein 39.19%, total amino acids 286.21 mg/g, essential amino acids 117.97 mg/g, and BCAAs 54.14 mg/g. There were 6 ONS formulas that were made with the combination of mung bean tempeh powder, palm sugar or honey, olive oil, and addition of an emulsifier. The selected formulas (F1 and F4) as well as commercial mung bean juice were sensory analyzed by applying an appropriate hedonic test. The results showed that the panelists both liked ONS F1 and F4 (p > 0.05). In addition, both ONS F1 and F4 at 5% demonstrated a significant antioxidant capacity, 92.79% and 82.57% of ascorbic acid, respectively. These data suggest that mung bean tempeh containing high branched amino acids could be recommended as a functional ingredient that gives health promotion for ONS development.

Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature

Abstract Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into tempeh; a soybean-based snack to advance their uses as food. This research studied effects of the legumes on microbiological, physicochemical and sensory properties of tempeh during storage at ambient and refrigeration temperatures. The results showed that the total viable count of bacteria and fungi count of tempeh mash ranged between 6.173 - 7.903 logcfu/g and 6.602-6.799 log cfu/g respectively. The microbial load of the refrigerated fried tempeh snacks was lower than samples at room temperature. Blends of the three legumes (4.079 – 7.297 logcfu/g) had the highest total viable count while lima bean tempeh (3.903-5.602 logcfu/g) had the lowest. Bacillus cereus, Staphylococcus epidermidis, Bacillus coagulan, Bacillus subtilis, Bacillus alvei, Bacillus Licheniformis, Micrococcus cryophilus, Propionibacterium species, Rhizopus oryzae, Rhizopus stolonifer and Geotricum sp were isolated from tempeh snacks during storage. The results of the sensory assessment showed that lima bean tempeh snack was the most preferred. This research therefore suggests the use of lima bean and blends of lima bean, Bambara groundnut and soybean in production of tempeh to advance the use of these underutilized legumes and increase food security.

Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-use

Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour, salt, and sugarto enhance the umami taste.
 Study Design: This research formulated seasoning powder using a randomized block design involving two treatment factors: 1) the concentration of salt, Nagarabean tempeh flour, and white oyster mushroom flour,and 2) the percentage of sugar.
 Place and Duration of Study: Laboratory of analytical chemistry and industrial environment, Department of Agroindustrial Technology, Faculty of Agriculture, LambungMangkurat University, between June and November 2021.
 Methodology: The seasoning flavor formulation includes the proportion of salt 50% to 20 %, and the remaining composition is the ratio of Nagara bean tempeh flour and oyster mushroom flour 50: 50. The addition of sugar 0%, 25%, and 30% is also studied in this formulation to determine the effect of strengthening the umami taste. The seasoning powder was analyzed bychemical and sensory analysis.
 Results: Data analysis showed that the NaCl content in the seasoning powder decreased according to the reduced salt concentration in the seasoning formula. The proportions of salt: Nagara bean tempeh flour and oyster mushroom flour 20: 40: 40 produced the highest soluble protein content, total acid, and insoluble solids. Adding 25-30% sugar strengthened umami sensory test results more than the others.The results of salty taste scoring correlated with the proportion of salt in the formulation, where the salt ratio of 40%-50% was significantly not different.
 Conclusion: Seasoning powder formulation using salt, Nagara bean tempeh flour, and oyster mushroom flour did not yet providea strong umami effect. The umami effect should be enhanced by added sugar. Seasoning powder with slightly strong umami was obtained in the formulation of salt: Nagara bean tempeh flour: oyster mushroom flour by 20: 40: 40 with the sugar addition of 25%. According to the formula, salt consumption can be reduced by adding Nagara bean tempeh flour and white oyster mushroom flour in seasoning powder.

Effect of Soaking and Proteolytic Microorganisms Growth on the Protein and Amino Acid Content of Jack Bean Tempeh (Canavalia ensiformis)

Soaking is an important step in making tempeh. Tempeh fermentation normally involves the natural presence of proteolytic bacteria capable of producing protease enzymes to break down peptide bonds in protein molecules. This study evaluated the protein and amino acid content of Jack bean tempeh (Canavalia ensiformis) soaked in distilled water during natural fermentation for 12, 24, 36, and 48 h. In this study, the crude proteins were determined using the Kjeldahl technique, amino acids were determined from protein hydrolysis, and proteolytic bacteria were enumerated for Total Plate Counts and further identified using Vitek 2.0 Compact System. The results showed that soaked Jack beans have higher protein and amino acid content, with sixteen essential and non-essential amino acids required for human bodies. The protein content of soaked Jack beans varied from 35% at 12 h to 32% at 24 and 36 h and 33% at 48 h. Soaking for 12 h yielded the highest amino acid concentration of 38,000 mg/kg L-glutamate, and the lowest of 14,000 mg/kg L-proline. Seven isolated bacteria showed proteolytic activity on Skim Milk Agar with a clear zone of 3.00 mm to 10.65 mm surrounding the colony. The bacteria identified were Pediococcus pentosaceus, Stenorophomonas maltophilia, Cronobacter sakazakii, and Klebsiella pneumonia ssp. In summary, Lactobacillaceae and Enterobacteriaceae were the predominant bacteria during tempeh fermentation, indicating the synergistic interaction between these microflorae during soaking conditions as part of their survival in this hostile environment.

Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 BALI TERHADAP Karakteristik Tempe Kacang Hijau (Vigna radiata, L.)


 
 
 The research was conducted with the aims to determine the effect of yeast concentration with Rhizopus oligosporus DP02 Bali on the characteristics of green bean tempeh and to determine the righ yeast concentration to produce green bean tempeh with the best characteristic. The research used completely randomized design with yeast concentration consisting of 5 different levels as the treatment, namely 1%, 1,5%, 2%, 2,5%, and 3%. Each levels was repeated 3 times to obtain 15 experimental units. The data were analyzed using ANOVA, and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed that the treatment had a significant effect on the green bean tempeh water content, ash content, protein content, fat content, carbohydrate content, curd fiber content, aroma, taste, texture, color, and overall acceptance. Yeast concentration of 3% produced the green bean tempeh with the best characteristics with water content of 54.17%, ash content of 0.60% , protein content of 8.22%, fat content of 2.53%, carbohydrate content of 33.79%, curd fiber content of 9.48%, and characteristics of color was liked, taste was liked, texture was liked, and overall acceptance was liked.
 
 

Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.

High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted intestinal sac model. Sequentially, the protein extract of jack bean tempeh and unfermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum and ileum). The peptides absorbed from all intestinal segments were mixed in the small intestine. The data showed that both jack bean tempeh and unfermented jack bean had the same peptide absorption pattern, with the highest percentage of peptide absorption in the jejunum, followed by the duodenum and ileum. The absorbed peptides of jack bean tempeh exhibited equally strong activity of ACE inhibition in all intestinal segments, while the unfermented jack bean showed strong activity only in the jejunum. The mixture of the peptides from jack bean tempeh absorbed in the small intestine had higher ACE-inhibitory activity (81.09%) than the unfermented jack bean (72.22%). The peptides produced from jack bean tempeh were identified as pro-drug ACE inhibitors and had the mixed inhibition pattern. The mixture of peptides consisted of seven types of peptides with a molecular mass of 826.86-978.20 Da (DLGKAPIN, GKGRFVYG, PFMRWR, DKDHAEI, LAHLYEPS, KIKHPEVK, and LLRDTCK). This study discovered that consuming jack bean tempeh generated more potent ACE-inhibitory peptides during small intestine absorption than cooked jack beans. Absorbed tempeh peptides have high ACE-inhibitory activity.

Pengaruh Perbandingan Kacang Merah dan Tepung Tapioka dalam Pembuatan Keripik Tempe Kacang Merah (Phaseolus Vulgaris L.) terhadap Daya Terima Konsumen dan Sifat

Abstract
 
 Red bean (Phaseolus vulgaris L.) is a cowpea of ​​the Fabaceae family which has the same potential and properties as soybeans to be processed into tempeh chips. Tempe chips are processed tempeh with tapioca starch as a mixing ingredient during fermentation for 36 hours at a temperature of 25-30 ℃ then thinly sliced ​​1.5 cm thick and fried in palm oil at 180 ℃ using the deep frying method. This study aims to see how much consumer acceptance is in terms of color, bean density, shape, aroma, crispness and taste and the physical properties of red bean tempeh chips which include thickness, diameter and swelling power with three ratios of red beans and tapioca starch of (1 :1, 1:1/2 and 1:1/3). Red bean tempeh chips with a ratio of red beans and tapioca starch of 1:1/2 gave the best consumer acceptance rating compared to other comparisons with an average value of 4.6 and physical characteristics of red bean tempeh chips with a ratio of red beans and tapioca starch of 1 :1 is the best compared to other comparisons with an average swelling value of 41.766 and an average diameter swelling value of 0.0308.
 
 Keywords: Kidney beans, tempeh chips, consumer acceptability, physical properties.

DETERMINATION OF ANTHOCYANIN LEVEL IN KIDNEY BEAN (Phaseolus vulgaris L.) TEMPEH AS A HEPATOPROTECTIVE AGENT

Liver is a part of body that is used as a toxin neutralizer as well as a target for increasing free radicals. In counteracting free radicals, body needs antioxidants in one of the plant secondary metabolites, namely anthocyanins. Anthocyanins are organic compounds from the water-soluble flavonoid family that give red, blue, and violet colors. Fermentation can increase anthocyanin levels in kidney beans. This study aimed to determine the presence of anthocyanins in kidney bean (Phaseolus vulgaris L.) tempeh which can be used as a hepatoprotective agent and to determine the anthocyanin levels in kidney bean (Phaseolus vulgaris L.) tempeh. Qualitative analysis using HCl and NaOH with positive results showed the color change to solid red then to bluish green and then faded. Determination of total anthocyanin levels was carried out using UV-Vis spectrophotometric method with the pH differential principal in anthocyanin showed in mg/100gram sample at a maximum wavelength of 525.5 nm. The result was that the average anthocyanin content was 40.37mg/100gram with a variant coefficient is 0.325%.