Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima

Rahayu, Novia Aristi; Cahyanto, Muhammad Nur; Indrati, Retno

doi:10.22146/agritech.41736

Cited by 9 publications

(12 citation statements)

References 9 publications

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“…The longer fermentation causes the further process of hydrolysis by molds thus increasing the short-chain peptide which results in an increasing degree of hydrolysis value. This is following Rahayu et al (2019) that the degree of hydrolysis of the swollen tempeh koro has increased sharply in the first 24 hours, the longer incubation slightly increases the degree of hydrolysis but not as sharp at the beginning of fermentation, then after 48 hours of fermentation, the percentage of hydrolyzed protein is relatively stable (around 45%). Increased papain addition can increase the degree of hydrolysis because papain from papaya latex is an endopeptidase containing 10% papain enzyme and 45% kimopapain which makes papain from papaya latex have a high hydrolytic ability.…”

Section: Degree Of Hydrolysismentioning

confidence: 70%

“…Puteri et al, (2015); ** Witono et al, (2015) The faster the fermentation time, the lower the simple components formed. This is supported by Rahayu et al (2019) which showed that the total amount of hydrolyzed soy protein increases with the length of time of fermentation, so that total nitrogen and water-soluble amino acids increase (Puteri et al, 2018).…”

Section: Glutamic Acid Contentmentioning

confidence: 89%

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Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

Putri

Winarti

Djajati

2020

Nusantara Science and Technology Proceedings

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Tempeh is a native Nusantara food that is often found in traditional Indonesian markets. Over fermentation, due to unsold, they are called over fermented tempeh resulted in non-optimum utilization. Alternative utilizations that can be used is as a seasoning. The making of seasoning can be done by the hydrolysis technique using the protease enzyme of biduri and papain. This study aimed to determine the effect of fermentation time and the proportion of proteolytic enzyme on the physicochemical and organoleptic properties of seasoning from tempeh hydrolysates. The experimental design used was a factorial pattern CRD with two factors. Factor I is tempeh fermentation time (18 hours and 72 hours), while factor II is the enzyme proportion of biduri and papain (0%: 100%; 25%: 75%; 50%: 50%; 75%: 25%; and 100 %: 0%). The best treatment is 72 hours fermentation duration and the enzyme proportion of biduri and papain (50%: 50%) which produces a seasoning powder with the following characteristics: the degree of hydrolysis 82.32%; dissolved protein 58.85%; moisture 7.89%; water solubility index 0.09 gr/ml; oil absorption 0.78 ml/gr, yield 9.32%, organoleptic to taste 3.93 (savory), aroma 3.40 (somewhat pleasant), and color 1.13 (very not white), and glutamic acid content 59, 93 mg/100 gr.

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Section: Degree Of Hydrolysismentioning

confidence: 70%

Section: Glutamic Acid Contentmentioning

confidence: 89%

Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

Putri

Winarti

Djajati

2020

Nusantara Science and Technology Proceedings

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“…Rhizopus sp. is a mold found in tempe yeast (Rahayu et al, 2019). This study used tempe yeast inoculum in the manufacture of VCO, and the results showed that the administration of different amounts of inoculum affected the resulting VCO because yeast acted as a fermenter for coconut milk by utilizing it as a nutrient, producing VCO yields that tended to increase with the amount of yeast.…”

Section: Treatmentmentioning

confidence: 95%

The Effect of Tempe Yeast Inoculum Amount on the Quantity and Quality of Cocos nucifera viridis Virgin Coconut Oil (VCO)

Adystia

Rahmawati

Anam

et al. 2021

Biosfer

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This study aims to determine the effect of tempeh yeast inoculum on the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis. This research was conducted in November 2020 in Brebes, Magelang, and Lampung. This research employed the descriptive quantitative method. The population of this experiment was coconut fruit found in Lampung, Brebes, and Magelang. The sample used was green coconut (Cocos nucifera viridis) found in Lampung, Brebes, and Magelang. The working procedure of this research consisted of fermenting the sample and observing the oil produced by Virgin Coconut Oil. This research's data collection techniques were observation, documentation, and products calculation. Based on the observations, the researchers found the highest yield in the experiment of 80 ml cream with an inoculum of 8 grams (30.4%), followed by a volume of 80 ml of cream with a 6-gram inoculum (28.4%). The smallest yield was formed at a volume of 80 ml cream with inoculum 4 grams (14.6%). The VCO obtained in this research had a distinctive aroma of coconut oil and was clear in color. Therefore, the amount of tempeh yeast inoculum affects the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis.

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“…Not all of non-soybean materials can be modified with the same manufacturing process depends on their thickness, size and structure. The manufacture of tempeh from several types of materials has different treatment times for soaking, boiling/steaming and the length of fermentation time [6,9].…”

Section: Figure 1 Mold Viability Of Tempehmentioning

confidence: 99%

Development of Non-Soybean Tempeh from Cowpea Bean and Koro Bean

Adhianata¹,

Pramana

Rochmawati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Tempeh is a fermented food product that is very widely consumed in Indonesia because of it has a low price but high in nutritional value and health benefits. Tempeh made from non-soybean ingredients, can be used as an alternative of local abundant beans in Indonesia and also to reduce the dependence on imported soybeans. So the purpose of this study was to determine the effect of using non-soybeans ingredients, cowpea beans; koro beans; and mix of both beans on the manufacture of tempeh and to evaluate the microbiological characteristic and chemical composition of tempeh products. Non-soybean tempeh was made with the proportion of cowpea bean and koro beans 0:100; 50;50; 100;0 (g/g) then inoculated and incubated at 30 ±2 °C for 36 hours. The microbiological characteristic of non-soybean tempeh was evaluated from the viability of the mold in tempeh. The highest viability comes from koro bean tempeh, which was 7.3 log cfu/gram. The chemical composition of non-soybean tempeh was evaluated from water content, crude protein, fat, carbohydrates, ash, crude fiber and nitrogen content. The highest crude protein content was obtained from koro bean tempeh sample, which was 41.5%. The production of non-soybean tempeh is expected to be an alternative to fermented food products made from local ingredients at affordable prices but with good nutritional quality. So it is hoped that non-soybean tempeh can also be produced from other beans that have not widely used but have a huge nutritional value.

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Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima

Cited by 9 publications

References 9 publications

Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion

The Effect of Tempe Yeast Inoculum Amount on the Quantity and Quality of Cocos nucifera viridis Virgin Coconut Oil (VCO)

Development of Non-Soybean Tempeh from Cowpea Bean and Koro Bean

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