Tempeh Research Articles

Faktor-Faktor yang Mempengaruhi Pemintaan Sayuran pada Rumah Tangga di Kelurahan Kadia Kecamatan Kadia Kota Kendari

This study aims to find out about the demand and factors that influence the demand for vegetables in households in Kadia Village, Kadia District, Kendari City. This research was conducted in Kadia City Kendari Regency with a sample of 99 respondents who were determined by purposive random sampling. The results showed that: Demand for vegetables in households in Kadia Kadia Village, Kendari Regency, had an average consumption of vegetables of 7.94 kg with a frequency of average vegetable consumption of 16.65 times a month and factors affecting demand for vegetables in households in Kadia Kadia Village, Kendari Regency, vegetable prices, price of tempeh / tofu, price of eggs, price of chicken meat, price of fish, number of family members, and family income. The results of the t-test analysis found that only the variable vegetable prices and chicken meat prices were significant at the 90% confidence level.

ANALISIS POLA SALURAN PEMASARAN USAHA TEMPE INDUSTRI RUMAH TANGGA DI KELURAHAN GUNTUNG PAIKAT KOTA BANJARBARU

This research was conducted on Guntung Paikat village at Banjarbaru district, on 26 April until 26 Juni 2018. This study aims to determine the market channels and analyze the margins of tempeh. The Method used was.survey method and porposive samping technique Data obtained through interview technique to marketing actors (Farmer, wholesalers and retailers) and analyzed descriptively. Results of this stusy showed that the tempeh marketing channels on Guntung Paikat village consists of several types that are I, II and III. Marketing Margin for each Tempeh of marketing channels I, II and III, respectively are Rp.3000Rp.2000,-, and Rp.0 The Highest farmer’s share received by tempeh producers is on channel II (60%) and the lowest is on channel 1 (50%). The Average Farmer’s share is 55 %. Keywords : tempeh, marketing channels , marketing margin, farmer’s share, guntung paikat village

Comparative genomics of Klebsiella pneumoniae IIEMP‐3 isolated from Indonesian tempeh with some pathogenic strains

Comparative genomics of Klebsiella pneumoniae IIEMP‐3 isolated from Indonesian tempeh with some pathogenic strains

Perubahan Kadar Vitamin Dan Mineral Pada Fermentasi Tempe Gude (Cajanus cajan L.)

Tempe merupakan makanan tradisional Indonesia yang kaya akan vitamin dan mineral mudah dicerna oleh tubuh. Bahan yang lazimnya digunakan sebagai substrat fermentasi tempe adalah kacang kedelai (Glicyne max), akan tetapi tidak semua daerah di Indonesia dapat ditumbuhi oleh kacang kedelai, oleh karena itu dibutuhkan substrat alternative untuk fermentasi tempe. Kacang gude (Cajanus cajan L.) dapat dijadikan sebagai substrat alternatif fermentasi tempe, hal ini dikarenakan kacang gude mempunyai kandungan gizi yang cukup baik dan memiliki kandungan vitamin dan mineral yang dibutuhkan oleh tubuh. Namun demikian sebagian mineral tersebut terikat dengan senyawa asam fitat yang merupakan tripsin inhibitor, sehingga proses pengolahan seperti fermentasi merupakan salah satu cara untuk menguraikan senyawa asam fitat. Pada penelitian ini telah dilakukan pengujian berupa penentuan kadar abu, nitrogen, vitamin dan mineral dengan metode standar, dilakukan sebelum dan setelah fermentasi. Kadar abu mengalami penurunan setelah fermentasi, kadar nitrogen, kadar besi, kadar kalsium dan kadar fosfor juga mengalami penurunan, sedangkan vitamin B12 mengalami peningkatan meskipun tidak signifikan.

ANALISIS USAHA PEMBUATAN TEMPE (Studi Kasus pada Usaha Pembuatan Tempe “Bapak Joko Sarwono”) DI KELURAHAN BINUANG KECAMATAN BINUANG KABUPATEN TAPIN

The aim of research to know technically Enterprises Making Tempe Mr. Joko Sarwono and to find out the revenue costs, benefits and feasibility of making tempeh as well as the problems faced in Tempe Making Enterprises factory. The data collected is in the form of primary and secondary data. Primary data was collected through direct interviews with entrepreneurs tempe, using questions that have been prepared beforehand. Results of research on Analysis of Business making tempe in Subdistrict Binuang Tapin district in April 2016 is the amount of average production per day 40 boards tempe with the production value of Rp. 25,000,000, - per month and variable costs of making tempe Rp.19,600,000, - or Rp 784,000, - per day and fixed costs Rp. 3,128,250, - or Rp. 125,130, - per day, for a month tempe reception is Rp.25,000,000, - or Rp 1,000,000, - per day and profits of Rp. 2,271,750,- or Rp. 90,870, - per day so that the value of R / C Ratio obtained for 1.10 means RCR> 1 means the tempe making business profitable and worth the effort. Keywords: Tempe, business analysis, Revenue cost ratio

PENGARUH PENGOLAHAN KEDELAI MENJADI TEMPE DAN PEMASAKAN TEMPE TERHADAP KADAR ISOFLAVON (EFFECTS OF SOYBEAN PROCESSING BECOMING TEMPEH AND THE COOKING OF TEMPEH ON ISOFLAVONES LEVEL)

ABSTRACT Background : Research over the past two decades has provided significant clinical trial and epidemiological evidence for health benefits of the consumption of soybean-based foods. A health claim indicating that high soybean consumption is associated with a lower risk of coronary heart disease (CHD). Compositions of nutrient and non-nutrient in soybean have been examination and give the contribution on lower risk of CHD especially on improve of lipid profile. Isoflavones is a non-nutrient that abundant in soybean. Tempeh is fermented soybean that popular as Indonesian traditional food and content of isoflavones is greater than soybean. Objective : to study effect of soybean processing becoming tempeh and the cooking of tempeh on isoflavones level. Methods : The samples of this study is raw tempeh and steamed tempeh. The analysis of isoflavones has used high performance liquid chromatography (HPLC). Results : During soybean processing becoming tempeh, twice boiling of soybean produce result isoflavones 47.4 percent greater than once boiling. Steaming tempeh result minimized isoflavones reduction (13.3%). Although there is no dietary recommendation for individual isoflavones, may be great benefit in increased consumption of tempeh. [Penel Gizi Makan 2010, 33(2): 148-153] Keywords : tempeh, processing, isoflavones

PERUBAHAN POLA KONSUMSI PANGAN KELUARGA PADA SEBELUM DAN SEWAKTU KRISIS EKONOMI

CHANGES OF HOUSEHOLD CONSUMPTION PATTERN BEFORE AND DURING THE ECONOMIC CRISIS. Background: It is generally agreed that the economic crisis has an impact on food insecurity and malnutrition. People's ability to secure an adequate diet during the crisis in Indonesia would have been declined, however, data are not adequately available. Objective: The purpose of this study was to examine the magnitude of the impact of the crisis on household food consumption in three rural areas: Cianjur (West Java), South Lampung (Lampung) and Tanah Datar (West Sumatera). Method: The study on food consumption had been conducted in 1993/1994 (before crisis), and a similar study was repeated in 1999 during the peak of the crisis in the same areas. A total of 346 households in the three areas were surveyed. The food consumption was recorded using a 24- hour method; knowledge and attitudes on foods were collected by interview. Information on socio-cultural and tradition surrounding foods use were also gathered. The consumption of foods as part of the five groups (staples, plant and animal protein resources, vegetables, fruits, and milk) were examined, and ranked their frequencies of consumption and their contribution to each food groups. This would allow us to make comparison on household consumption patterns in the three different areas at before and during the peak of the crisis. Results: Rice was eaten two or three times a day and there was no significant changes in the frequency of consumption of rice during the crisis. Noodes and flours were eaten less frequent, but com and cassava were increased during the crisis. Although during the crisis there was a decrease in the consumption of meat, but not the case for fresh fish, salted fish, eggs, tofu and tempeh. People's have had switched the consumption pattern more on less expensive foods. People's in Tanah Datar (West Sumatera) was apparently better in coping mechanism as the response to the crisis than the other two areas. In Tanah Datar, diet was likely more diversified, perhaps even better than the situation at before crisis. Conclusions: The results suggest that the effects of the economc crisis on household food consumption were varied, depend on the nature (land) and environment, level of education, pattern of employment and socio-cultural in each areas. Key Words: economic crisis, consumption pattern, diet, coping mechanism

Traditional soyfoods: processing and products.

Although soyfoods have been consumed for more than 1000 years, only for the past 15 years have they made an inroad into Western cultures and diets. Soyfoods are typically divided into two categories: nonfermented and fermented. Traditional nonfermented soyfoods include fresh green soybeans, whole dry soybeans, soy nuts, soy sprouts, whole-fat soy flour, soymilk and soymilk products, tofu, okara and yuba. Traditional fermented soyfoods include tempeh, miso, soy sauces, natto and fermented tofu and soymilk products. This paper presents a brief overview of processing techniques used in the manufacture of traditional soyfoods.

CARA BARU PEMBUATAN TEMPE

Tjara baru pembuatan tempe. (The new method of preparing tempeh). Gizi Indonesia, 2 : 167, 1970. The new method of preparing tempeh involves dehulling of soybean by a burr mill, cooking in water up to the boiling point, soaking in the water used to boil for 22 hours, washing, and reboiling in fresh water. After draining, the beans were left to cool, followed by inoculation with tempeh mold inoculum and wrapping in cheese cloth for 24 hours. Fermentation for 14 to 16 hours were allowed after bagging the beans in perforated polyethylene film having pin-holes one in four square centimeters. Tempeh made by the new method was of milder aroma than traditional tempeh. The keeping quality was three days. On the third day the colour of tempeh remained white, changes in texture and aroma were slight. Dalam usaha untuk lebih mempopulerkan tempe, kami mencari cara pembuatan tempe yang: (1) sederhana, mudah dilakukan dengan kemungkinan gagal sekecil-kecilnya dan (2) menghasilkan tempe yang baik yang dapat disimpan lebih lama dari pada tempe tradisional.