Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Gunawan-Puteri, Maria D.P.T.; Hassanein, Tia Raissha; Prabawati, Elisabeth Kartika; Wijaya, C. Hanny; Mutukumira, Anthony N.

doi:10.1016/j.proche.2015.03.037

Cited by 32 publications

(23 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The free amino acid content increased during the over-fermentation of tempeh (Handoyo and Morita 2006). Amino acids which known to contribute to developing umami taste, glutamate, was dominant in 72 hours over-fermented tempeh (Gunawan-Puteri et al 2015). Tempeh fermentation also increased the fat degree of saturation, with the predominant fatty acid found in over-fermented tempeh was linoleic acid (Andriani and Nurhartadi 2014).…”

Section: Introductionmentioning

confidence: 99%

Metagenomic analysis of microbial community in over-fermented tempeh

et al. 2019

View full text Add to dashboard Cite

Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.

show abstract

Section: Introductionmentioning

confidence: 99%

Metagenomic analysis of microbial community in over-fermented tempeh

et al. 2019

View full text Add to dashboard Cite

show abstract

“…4. It indicates that the combination of BPNN and RBNN results in 100% in recognizing the samples as suggested by [11]. …”

Section: Resultsmentioning

confidence: 87%

“…Based on literature [11], the fermentation of tempeh was classified into four classes: class 1 (soybeans form) is tempeh days 1, class 2 (fresh tempeh) is tempeh days 2 -3, class 3 (overripe tempeh) is tempeh days 4 -5, and class 4 (foul tempeh) is tempeh days 6 -10. Figure 3 shows the score plot of PCA, where the class 1 to class 3 cannot be separated from each other.…”

Section: Resultsmentioning

confidence: 99%

Optimized back-propagation combined with radial basic neural network for improving performance of the electronic nose: Case study on the fermentation process of tempeh

Hidayat¹,

Triyana²

2016

AIP Conference Proceedings

View full text Add to dashboard Cite

Abstract. Tempeh is a popular traditional food from Indonesia, and its physical and chemical characteristics have been intensively investigated. Study on the fermentation process, however, still requires more attention. Here, the aroma profile during 10-day fermentation process was analyzed using an electronic nose (e-nose). The e-nose used in this study was based on eight kinds of the gas sensor (metal oxide semiconductor). A differential baseline manipulation and a maximum value as feature extraction were applied for the data processing. Meanwhile, the back-propagation neural network (BPNN) was used to classify the tempeh aroma profiles into four classes as described by principal component analysis (PCA). In this work, we optimized the BPNN and combined with the radial basis neural network (RBNN) to improve the performance of the e-nose. As a result, the combination between optimized BPNN and RBNN is able to recognize all data to the appropriate class as 100%.

show abstract

“…Overripe tempe was produced by using method from previous study (Hassanein et al, 2015;Gunawan-Puteri et al, 2015). To produce overripe tempe powder, the overripe tempe was thinly sliced and dried by oven drying for 6 hours at 60 o C and then milled.…”

Section: Production Of Overripe Tempe Powder and Overripe Tempe Extractmentioning

confidence: 99%

Overcoming Malnutrition Problem By Increasing Nutritional Awareness In Desa Pagedangan

Fortunata

Puteri

Christli

et al. 2019

pkmcsr

View full text Add to dashboard Cite

Children malnutrition is a crucial problem in developing countries including Indonesia. The root main cause of malnutrition is due to the lack of educational background and low economical condition, resulting in inadequate protein intake that still below the Recommended Dietary Allowance (RDA). It was recorded that 6.89% of children under five years old suffered from malnutrition in Desa Pagedangan, Tangerang Selatan. To overcome this problem, community service was conducted to increase nutritional awareness and fulfill the adequate amount of protein in daily basis. The community service covered seminars, cooking demo, and product development of healthy food. The seminar aimed to introduce the importance and benefit of healthy diet to parents, while cooking demo aimed to give ideas and encourage parents to prepare healthy diet. Some questionnaires were distributed after seminars and cooking demo to get the feedback from participant. The results showed both cooking demo and seminars were giving beneficial contribution for participant (83% were agree). The formulation of rice porridge with overripe tempe was conducted aimed to fulfill the RDI of protein with preferable sensory acceptance. The final product showed better sensory acceptance than commercial product with mean value 6.47±0.73 for overall acceptance by hedonic taste. The total protein content per serving able to fulfill 4.5/18 RDI of infants 7-11 months old.

show abstract

Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Cited by 32 publications

References 22 publications

Metagenomic analysis of microbial community in over-fermented tempeh

Metagenomic analysis of microbial community in over-fermented tempeh

Optimized back-propagation combined with radial basic neural network for improving performance of the electronic nose: Case study on the fermentation process of tempeh

Overcoming Malnutrition Problem By Increasing Nutritional Awareness In Desa Pagedangan

Contact Info

Product

Resources

About