Nutrition Content, Protein Quality, and Antioxidant Activity of Various <i>Tempeh Gembus</i> Preparations

Abstract

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.

The Effect of Tempeh Gembus Substitution on Protein Content, Calcium, Protein Digestibility and Organoleptic Quality of Meatballs

“…This was proven based on the research that had been done before, the tempeh gembus with steaming treatment had decreased in protein content compared to the tempeh gembus without any treatment. 27 Protein will be coagulated at a tempehrature of 100ºC and the water contained in the food will come out. This is because the protein loses its binding power to water so that the increase in steaming temperature will cause the protein to be dissolved and denatured.…”

“…In the previous study, it was stated that the tempeh gembus with the steaming process had a protein digestibility of 48.68%. 27 This was alleged because, at the time of making the tempeh gembus meatballs, meatballs underwent a boiling stage. The boiling stage can make composed proteins become denatured.…”

“…Whereas, the steaming tempeh gembus has a water content of 65.22%. 27 The binding capacity of water can be defined as the ability of the meat to maintain its water content during external treatments such as cutting, heating, grinding, and processing. Protein contents also become an influencer, because the higher the protein content, the higher the water bound, thus the meatballs will be more elastic.…”

Proximate Composition, Crude Fiber and Organoleptic Evaluation of Mixed Tempeh from Soybean and Jali-jali

“…Menurut (Afifah et al, 2019), penggunaan bahan selain kedelai, baik sebagian atau seluruhnya dalam pembuatan tempe sebenarnya dapat meningkatkan nilai gizinya. Salah satu serealia yang memiliki potensi pengembangan yang baik adalah jali-jali (Coixlacryma-Jobi L.) yang dapat dimanfaatkan dalam pembuatan tempe dalam bentuk campuran atau kombinasi kedelai dengan jali-jali.…”

Pengaruh Sari Buah Pepaya Muda (Carica Papaya L) Terhadap Kadar Protein Tempe Gembus

“…Penelitian Damanik et al (2017) menyatakan bahwa kadar protein tempe gembus sebesar 6,7%, sedangkan penelitian Afifah et al, (2019) menyatakan kadar protein tempe gembus sebesar 4,90%, menurut Badan Standarisasi Nasional Indonesia tahun 2015 syarat tempe kedelai yang baik dikonsumsi adalah tempe kedelai yang memiliki kadar protein minimal 15%. Maka perlu dilakukan upaya peningkatan kadar protein pada tempe gembus untuk menyetarakan dengan kadar protein tempe kedelai.…”