Fresh Tempeh Research Articles

Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume

Zamnè is a promising wild, healthy, but hard-to-cook legume in the drought- and hunger-prone areas of West to Northcentral Africa. The aim of this study was to explore processing alternatives for Zamnè and mitigate its hard-to-cook defects (i.e., the lixiviation of most soluble, bioaccessible, or digestible nutrients after the compelled extensive cooking). Therefore, Zamnè was fermented into tempeh using Rhizopus oryzae, and the effects of the fermentation on its nutritional values, digestibility, and flour technological properties were assessed. The fermentation for 48 h (i.e., fresh tempeh) caused significant decreases in lipid (by 30%) and insoluble dietary fiber (by 22%) contents and antioxidant activity (by 24%). Interestingly, it resulted in a complete elimination of phytate and significant increases in the degree of protein hydrolysis (by 155%), zinc bioaccessibility (by 173%), soluble dietary fibers (by 315%), and soluble phenolics (by 46%). The overripening of the product for 72 h caused only a further decrease in the lipid content (by 26%) and a significant reduction of the protein hydrolysis degree (by 31%). Furthermore, the fermentation considerably altered the color (from yellow to brown) and significantly improved the yield (92%–94%), the water absorption index (4.3), the water solubility index (23%–24%), and the emulsion activity (53%–60%) of the flour. It could be concluded that tempeh fermentation can mitigate the hard-to-cook defects, improve the nutritional values, digestibility, and key flour technological properties of Zamnè, upgrade its usability, and facilitate its promotion in human diets.

Effect of Germination on Antioxidant Activity of Peanut Sprouts (Arachis Hypogaea)

Peanuts (Arachis hypogaea L.) are plant-based foods that are abundantly available in Indonesia which also have high economic value and are an essential source of protein for many people. In Aceh, peanuts are one of the leading commodities, especially in the districts of Pidie, West Aceh, Aceh Jaya, Nagan Raya, Southwest Aceh and South Aceh. Apart from being rich in protein, it also contains fibre, antioxidants, and other good health components. During germination, proteins, starches, and lipids are metabolised by enzymes. These components are used as building blocks for growth and as a source of energy for respiration. Germination has the advantage of increasing several levels of nutrients, eliminating oligosaccharides that cause flatulence, and increasing several types of vitamins. Previous research reported that soybean germination significantly increased isoflavone levels and antioxidant activity of fresh tempeh flour produced. In this study, the antioxidant activity of peanut sprouts was identified using the DPPH (2,2-diphenyl-1-picryl-hydrazine-hydrate) radical scavenging method in three different germination times. The result shows that the most optimal percentage of antioxidant activity is the 48-hour treatment (88.24%). It also shows that the germination treatment can increase the per cent of antioxidant activity compared to peanuts without germination.

IDENTIFIKASI KAPANG PADA TEMPE BUNGKUS DAUN PISANG DAN PLASTIK ASAL PENGRAJIN TEMPE JATIASIH, BEKASI

Tempe is prepared from soybean seed base through fermentation with yeast containing Rhizopus sp. The types of microorganisms in the growth of tempeh microflora are very diverse and have a role during fermentation and are very interesting to look at. The use of tempeh packaging produces compounds that cause tempeh to have a distinctive taste and aroma. The use of different wrappers in tempeh, it is likely that it can also affect the type of microorganisms that play a role at the time of fermentation. This study aims to isolate the mold from tempeh craftsmen in Jatiasih, Pondok Gede. The sample used was fresh tempeh wrapped in banana leaves and plastic from Jatiasih tempeh craftsman, Pondok Gede.The method used is direct plating on PDA media. Macroscopic observations were carried out by observing the color of conidia and mycelium, while microscopic observations were carried out with slide culture techniques, namely observing the shape of spora, columela, sporangiospora and hyphae. The data are presented in the form of tables and figures and analyzed descriptively qualitatively. The results showed that in all samples of tempeh Jatiasih craftsmen predominantly contained molds suspected to be Rizhopus stolonifer Keywords: Isolation, Rizhopus stolonifer; Tempeh, Wrap

Production, Quality and Acceptance of Tempeh prepared using Dolichos lablab (Indian bean )Legume

Tempeh has been one of the most widely accepted fermented products and usually produced by fermenting soybeans inoculated with Rhizopus oligosporus / Rhizopus oryzae. Tempeh could be prepared with legumes other than soybean thereby increasing the acceptability and digestibility of the common legume. Dolichos lablab is a herbaceous plant with high nutritional benefits and still under-used in various countries because of anti-nutrient factors, such as enzyme (trypsin, chymotrypsin, amylase) inhibitors, phytic acid, flatulence factors, etc. A processing technique that removes anti nutritional factors to safe level will improve the nutritional quality of this legume. The purpose of this study is to prepare and standardize tempeh using fresh Dolichos lablab and Arachis hypogea in 75:25 ratio and to evaluate the physio-chemical, nutritional and organoleptic quality of tempeh and its value added products viz., tempeh fry and tempeh gravy The quality analysis of this tempeh had 50.03 per cent of moisture, 20.13 g of carbohydrate, 19.37g of protein, 4.48 g of fat, 3.00 g of dietary fiber. On comparing the fresh tempeh, protein content of dried tempeh has increased considerably by 41.24 per cent and in the value added product viz., tempeh gravy and tempeh fry, protein content has increased by 16.67per cent and 5.09 per cent respectively. There was 100 per cent removal of anti nutritional factors viz., tannin and phytic acid due to various processing techniques. The overall acceptability of tempeh products was highly acceptable with score point of 8.0 ± 0.5 /9.0 and 7.5± 0.5 /9.0 for tempeh fry and gravy respectively. The unit cost production of 200 g of tempeh was Rs.50.00 only.

The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia

At present, only a single Rhizopus species, R. microsporus, can be found in fresh tempeh produced in Java, Indonesia. The loss of diversity of Rhizopus in tempeh has been associated with the widespread use of commercial tempeh starter in Indonesia since the 2000s. However, the identities of the previous Rhizopus strains associated with tempeh, which have been preserved in a culture collection in Indonesia, have not been verified. The present study aimed to verify the identities of 22 Rhizopus strains isolated from tempeh produced using the traditional tempeh starters from the 1960s to the 2000s. Phylogenetic analysis based on the ITS regions in the rRNA gene sequence data, revealed that the Rhizopus strains belonged to the species R. arrhizus (five strains); R. delemar (14 strains); and R. microsporus (three strains). Verification of the identities of these Rhizopus strains in the present study confirmed the loss of diversity of Rhizopus species in tempeh produced in Indonesia, particularly in Java. Our findings confirmed that the morphological changes in Rhizopus species isolated from tempeh as a result of centuries of domestication.

Dominant Enterobacteriaceae in tempeh were primarily originated from soybean.

During tempeh production, boiling was considered as heat treatment that could significantly reduce or eliminate bacterial population in soybean before fungal inoculation. The objective of this study was to enumerate and trace Enterobacteriaceae communities in pre-boiling soybean, post-boiling soybean, and fresh tempeh designated as RTI and EMP. Standard plate count and qRT-PCR were employed to determine the culturable and non-culturable bacteria, while Enterobacterial Repetitive Intragenic Consensus PCR was conducted to determine the intraspecies genomic variations. Fresh tempeh from both RTI and EMP contained approximately 107 and 108 CFU/g of Enterobacteriaceae respectively. The number of bacteria in pre-boiling soybean were 10,000 times lower than in fresh tempeh. Our study showed that most Enterobacteriaceae were severely injured or quiescent during boiling process and quickly recovered up to 109 CFU/g in fresh tempeh. Some Klebsiella isolates found in tempeh were genetically identical to isolates in soybean, but different from those of medical isolates. This study suggested that soybean could be the main origin of Klebsiella in fresh tempeh.

Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna

<p><em>Tempeh had been recognized worldwide as a superfood. In Pengkok Village, Kedawung Sub-district, Sragen Regency, there were several traditional tempeh producers which supply fresh tempeh around Kedawung Sub-district. Tempeh produced in this area was also used as raw material for brownies production. "BROWNIESTA" is a Small Medium Enterprise (SME) which produces brownies made from tempeh. The demand of tempeh brownies was high, but it was difficult for SME "BROWNIESTA" to fulfill the demand due to the lack number of ovens. In addition, packaging, labels and the quality of the products had been unstable due to limited understanding of Good Manufacturing Practices (GMP) concept in food production. This community service introduced appropriate technology for SME "BROWNIESTA" in the form of: 1) introduction of gas-fired ovens, 2) introduction of packaging and labels and 3) GMP training according to BPOM guidelines. Partners actively participated in providing materials for the introduced oven trials, providing materials and tools for evaluation of product sensory quality improvement and facilitating the implementation of GMP training. Based on the evaluation results, the sensory quality of brownies produced using the introduced oven had increased as indicated by its softer texture and smoother crust that is not caramelized. The product was also packaged properly with product information on the label attached to the packaging. Oven introduction also increased the production capacity up to 150%. SME “BROWNIESTA” implemented better food production practices after completing GMP training. Therefore, it could be concluded that the introduction of appropriate technology in SME "BROWNIESTA" increase the capacity and quality of the tempeh brownies products</em><em>.</em></p>

DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.

DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.

Microbiological quality of tempeh with different wraps: banana leaf versus plastic.

Tempeh is a traditional Indonesian fermented food widely consumed and became staple food in someIndonesian diet. Commercially, tempeh is available in banana leaf or plastic wraps. The wraps arenot only important for fermentation and giving final form of tempeh, but also potential source of food microbiome. This study aimed to investigate the effect of different packaging materials on the lactic acid bacteria (LAB) quantity and community composition of tempeh from three manufacturers with different production environments. Each tempeh wrapped with banana leaf or plastic during the fermentation process and then LAB from every tempeh sample were quantified using qPCR and plate count method. Terminal Restriction Fragment Length Polymorphism analysis was carried out to assign bacterial community composition from these samples. The LAB population quantity of fresh tempeh from three manufacturers were essentially similar around 10 log CFU/g. However, there is a difference in the proportion of cultured and uncultured bacteria. Principal Coordinate Analyses based on Bray-Curtis similarity matrices showed an apparent clustering pattern for tempeh samples according to tempeh manufacturers. Meanwhile, packaging materials did not significantly influence changesin bacterial community composition. The result of this work could be used for determination, authentication, and improvement of tempeh quality.

PELATIHAN DIVERSIFIKASI OLAHAN TEMPE PADA PENGRAJIN TEMPE DI DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN

One of the tempeh craftsmen villages is Parerejo, Purwodadi Subdistrict, Pasuruan Regency. A total of 107 work and depend on their income as tempeh producers in that area. Thus far, most of the craftsmen only sold it in the form of fresh tempeh. Only view people are using tempeh as tempeh chips. Consequenetly, the tempeh are not sold on a day that is wasted due to the shelf life is not long enough. The introducing of implementers was carried out slowly and kinship before the main program was carried out. This program used fresh tempeh which was adjusted to the implementation of food technology knowledge. This was conducted by processing fresh tempeh into three types of diversified tempeh products such as mendoan tempeh, tempeh balls, and tempeh rolade. In this service program, communicative language was used to accompany knowledge transfer about tempeh processing to the tempe craftsmen community. This program was conducted to intend that the given information can be accepted by the community, so that this community service program get a positive response. After conducting counseling and training to the tempeh craftsmen community, some of enthusiastic were got from craftsmen when they did the activities. Most of the craftsmen did not yet know the diversification of processed tempeh products that were delivered by the team. As a result of this service program, it can be concluded that these activities were very beneficial for the tempeh craftsmen community in Parerejo Village and they hope that the service activities with more various materials.

The Effect of Soybeans Germination on Nutrition Potentials and Bioactive Components of Fresh and Semangit Tempe

Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp. Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Purpose of t his study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p> 0 , 05) on the nutritional component, but had a significant effect (p <0 , 05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. TNG has the highest levels of isidlavone daidzein and genistein, which are 432 , 8 and 707 , 8 μg / g, respectively. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG.

The Effect of Soybeans Germination on Nutrition Potentials and Bioactive Components of Fresh and Semangit Tempe

Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp. Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Purpose of this study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p&gt; 0,05) on the nutritional component, but had a significant effect (p &lt;0,05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. TNG has the highest levels of isidlavone daidzein and genistein, which are 432,8 and 707,8 μg / g, respectively. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG.

PENERAPAN TEKNOLOGI TEPAT GUNA PADA PENGOLAHAN SARI DAN ES PUTER TEMPE DI KAMPUNG TEMPE DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN

Parerejo Village, Purwodadi Subdistrict, Pasuruan Regency, which is famous for its tempeh village because most of patriarch work as tempeh craftsmen. The majority of tempe craftsmen sell their product only fresh tempeh and the minority processing the tempeh into chips and nuggets. This has an impact on the disposal of unsold tempeh due to its short shelf life. The program has the targets community were the wives of tempeh craftsmen with the aim of helping their husbands. This program applies appropriate technology from the science of food technology to processing fresh tempeh. Fresh tempeh products were processed into two types of diversification, namely tempeh juice and es puter. The training was carried out using the verbal language of the local community with the aim were easily delivered of knowledge and can be accepted by the community. Socialization and training can also be carried out well that can be known by looking at the community's response with enthusiasm and the sustainability of the program which will be carried out continuously in a coordinated manner by the chairman of the tempeh craftsmen community. The results of this program can be concluded that community service to tempeh craftsmen is very useful and the community hopes that the product can continue until it is ready for production and commercial in the market.

Evaluasi Komposisi Tubuh dan Pemanfaatan Nutrien di Ambing Kambing Peranakan Etawah Laktasi yang Diberi Pakan Fermentasi Limbah Tempe

The aim of this study was to evaluate the body composition, nutrient uptake in mammary gland and milk amino acid profile of lactating Etawah Crossbred goats fed by tempeh by product. Twelve lactating goats were randomly allocated into three groups which fed by ration containing concentrate (R1), concentrate plus 25% fresh tempeh waste (R2) and concentrate plus 25% fermented tempeh waste (R3). Tempeh waste was fermented by Aspergillus niger. Kinggrass was given 50% of the total ration for all groups. Urea space technique was used to measure body composition before and after the experiment was done. Milk production was calculated two times a day during two months after giving birth (postpartum). Total milk protein and amino acid, whey and casein were analyzed by kjeldahl method and amino acid analyzer respectively. Nutrient uptake in mammary gland was calculated base on Fick principles. Result showed that there was significantly different on body weight, but on body water, protein and fat had no significant difference between the treatments. The best milk production was found in fermented tempeh waste group. Concentration of glutamic acid was dominant than other essential amino acids in whole milk and casein but there were no significant difference between groups for those essential amino acid profile. It was concluded that fermented tempeh waste could substitute 50% of total concentrate and had the highest body weight, milk yield and nutrient uptake in the mammary gland of lactating Etawah Crossbred goats.&#x0D; &#x0D; Key words: body composition, fermentation, lactating PE goat, nutrient uptake, tempeh waste&#x0D; &#x0D; DAFTAR PUSTAKA&#x0D; Astuti DA &amp; Sastradipradja D. 1998. Measurement of body composition using slaughter technique and urea-space in local sheep. Indonesian Journal of Veterinary Science. 3: 1-9&#x0D; Astuti DA &amp; Sastradipradja D. 1999. Evaluation of body composition using urea dilution and slaughter technique of growing Priangan sheep. Media Veteriner. 6 (3) : 5-9.&#x0D; Astuti DA, Sastradipradja D &amp; Sutardi T. 2000. Nutrient balance and glucose metabolism of female growing, late pregnant and lactating ettawah crossbred goats. Asian-Australasian Journal of Animal Sciences. 13:8: 1068-1077&#x0D; Astuti DA&amp; Wina E. 2002. Protein balance and excreation of purine derivatives in urine of lactating etawah crossbred goats fed with tempe waste. Jurnal Peternakan dan Veteriner. 7(3) : 162-166&#x0D; Astuti DA, Baba AS &amp; Wibawan IWT. 2011. Rumen fermentation, blood metabolites, and performance of sheep fed tropical browse plants. Media Peternakan. 34 (3) : 201-206&#x0D; Astuti DA &amp; Sudarman A. 2015. Status fisiologi, profil darah dan komposisi tubuh domba yang diberi minyak lemuru tersaponifikasi dan disalut dengan herbal. 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Asian-Australasian Journal of Animal Sciences. 13 (3): 334 – 347.&#x0D; Laconi EB, &amp; Jayanegara A. 2015. Improving nutritional quality of cocoa pod (theobroma cacao) through chemical and biological treatments for ruminant feeding: in vitro and in vivo evaluation. Asian-Australasian Journal of Animal Sciences Open Access. http://dx.doi.org/10.5713/ajas.13.0798.&#x0D; Lehninger AL. 1982. Principles of Biochemistry. New York (US): Woth Publisher, Inc.&#x0D; NRC. 1990. Nutrient Requirement of Goat. Washington (US): National Academy of Science.&#x0D; Panaretto BA &amp; Till A.R.. 1963. Body compositition in vivo. II. The composition of mature goats and its relationship to the antypyrene, tritiated water and acetyl-4-aminoantipyrene spaces. Australian Journal of Agricultural Research. 14 (6): 926 – 943&#x0D; Park YW. 1991. Goat milk as a substitute for those who are lactose intolerant. Journal of Dairy Science 74:3326-3333&#x0D; Riis PM. 1983. Dynamic Biochemistry of Animal Production. 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Changes on microbial growth during Mlanding tempeh (Leucaena leucocephala) over fermentation

Mlanding tempeh is made from Leucaena leucocephala seed fermentation by Rhizopus sp. The traditional process of making Mlanding tempeh consist of boiling the seed, crushing to separate the hull, soaking, boiling, and fermentation with Usar as inoculum. There are Rhizopus sp. and some microbial contaminants in Usar. The objective of the research was to study the change on microbial growth (lactic acid bacteria, mold, and yeast) during Mlanding tempeh over fermentation. The fresh tempeh was obtained from 36 hours fermentation and then continued with fermentation up to 120 hours. The results showed that the pH was increased up to 8.5 at the end of fermentation. The total mold number increased at 36 hours fermentation then stable until 72 hours and decreased at the 84 hours fermentation and undetected at 108 hours fermentation. During 36 hours fermentation, the number of yeasts increased then until 72 hours the number of yeasts was stable. In 84 hours the number of yeast decreased and finally, the yeast undetected at the 96 hours fermentation. The number of lactic acid bacteria increased by 72 hours and then decreased until the end of fermentation.

Nutrition Content, Protein Quality, and Antioxidant Activity of Various &lt;i&gt;Tempeh Gembus&lt;/i&gt; Preparations

Tempeh gembus is a fermented product of tofu processing that offers fairly good nutritional content at an affordable price. However, different food preparation techniques can change the nutrient content of this food product. This study aimed to determine a tempeh gembus preparation method that produces optimal nutrient content, protein quality, and antioxidant activity. Fresh, fried, steamed, and bromelain-added tempeh gembus samples were analyzed for moisture, ash, fat, protein and amino acids, protein digestibility, dietary fiber, isoflavone content, and antioxidant activity and then compared. Fresh tempeh gembus contained 1.87% fat, 11.09% dietary fiber, 4.90% protein, 89.67% protein digestibility, 14.03% amino acids, 48.07% antioxidant activity, 0.05% genistein, and 0.07% daidzein. Steamed samples contained less total fat (1.22%), dietary fiber (8.95%), protein (3.90%), protein digestibility (48.68%), amino acids (13.52%), and antioxidant activity (39.72%) but greater genistein (0.07%) and daidzein (0.09%) content versus fresh. Fried samples contained more total fat (18.23%), dietary fiber (22.24%), antioxidant activity (61.00%), and genistein (0.08%) versus fresh but lower total protein (3.92%), protein digestibility (47.68%), amino acids (4.10%), and daidzein (0.10%). Tempeh gembus with added bromelain contained 1.66% fat, 9.80% dietary fiber, 5.12% protein, 67.16% protein digestibility, 13.99% amino acids, 62.04% antioxidant activity, 0.06% genistein, and 0.07% daidzein. Addition of bromelain to tempeh gembus produced optimal nutrient content, protein quality, and antioxidant activity profiles relative to fresh samples, steaming, and frying.

Physicochemical &amp; Microbial Characterization of Overripe Tempeh

Abstract— Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement of guiding parameters related to sensory properties. In this study, four samples of overripe tempeh from single source of soybean with different processing method were observed. All samples were characterized with comparable brown color (L* 52.96, a* 6.84, and b* 18.52), and total number of lactic acid bacteria (8.30 – 8.46 log CFU/g). All samples also have similar trends of protein and soluble amino acid content (50.32 – 61.77 mg BSA eq/g dry base, 357.39 – 418.78 mg tyrosine eq/g dry base) compared to fresh tempeh (62.43 mg BSA eq/g dry base, 71.70 mg tyrosine eq/g dry base). The findings indicated suitability of above parameters as guidance in target overripe tempeh for condiment ingredients. Observation of total microbial and total yeast and mould showed that these parameters were affected with production method of overripe tempeh.Keywords— Overripe tempeh, guiding parameters, microbial characterization, physicochemical characterization

Diversity of Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence

Tempeh is a type of traditional fermented food in Indonesia. The fermentation can be performed by Rhizopus microsporus as a main microorganism. However, Bacillus spp. is found in abundance in tempeh production. Nevertheless, information regarding the diversity of Bacillus spp. in tempeh production has not been reported yet. Therefore, the aim of this investigation was to study the genetic diversity of Bacillus spp. in tempeh production based on the 16S ribosomal RNA sequence. In this study, about 22 of 24 fresh tempeh from Jakarta, Bogor, and Tangerang were used. A total of 52 protease-producing Bacillus spp. isolates were obtained. Based on 16S ribosomal RNA results, all 52 isolates were identified to be similar to B. pumilus, B. subtilis, B. megaterium, B. licheniformis, B. cereus, B. thuringiensis, B. amyloliquefaciens, Brevibacillus brevis, and Bacillus sp. All the identified isolates were divided into two large clusters: 1) a cluster of B. cereus, B. thuringiensis, Bacillus sp., and B. brevis and 2) a cluster of B. pumilus, B. subtilis, B. megaterium, B. licheniformis, and B. amyloliquefaciens. Information about the Bacillus spp. role in determining the quality of tempeh has not been reported and this is a preliminary study of Bacillus spp. from tempeh.

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour

Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of foods. Tempeh is a solid fermented soybean product that is consumed widely in Indonesia. Fresh tempeh using soyabean, green gram and rice were prepared. Tempeh flours were prepared from fresh tempeh. Invitro starch (IVSD) and protein (IVPD) digestibility of tempeh flours were analysed. The IVSD of different tempeh flours in the present study ranged from 72.18 to 83.86 per cent and IVPD ranged 75.12 to 90.86 per cent. Instant soup mixes were formulated using the tempeh flours.