VARIASI TEMPE NON-KEDELAI: ALTERNATIF PENGGANTI TEMPE KEDELAI

Quinny Claudia Valen

Abstract


Tempe merupakan salah satu produk fermentasi tradisional berasal dari Indonesia yang terbuat dari kacang kedelai. Produksi kedelai dalam negeri saat ini belum mampu mencukupi permintaan untuk produksi tempe sehingga kebutuhan kedelai bergantung pada impor. Sumber bahan baku lain diperlukan dalam pembuatan tempe untuk mengurangi masalah ini. Kacang non-kedelai dapat menjadi bahan baku alternatif pembuatan tempe pengganti kacang kedelai dikarenakan kacang non-kedelai memiliki kandungan protein yang cukup tinggi. Jenis kacang non-kedelai tersebut yaitu kacang hijau, kacang koro benguk, kacang koro pedang, kacang lamtoro, kacang merah, dan kacang tunggak. Tujuan dari kajian ini untuk mengetahui dan mengevaluasi potensi berbagai macam tempe non-kedelai sebagai alternatif bahan baku tempe kedelai. Hasil tempe tersebut memiliki perbedaan dikarenakan adanya karakteristik fisikokimia yang berbeda setiap kacang dari segi ukuran dan kekerasan, kandungan nutrisi dan antinutrisi, perbedaan metode pembuatan serta lama waktu perendaman, perebusan, dan fermentasi.

Save to Mendeley


Keywords


tempe; tempe non-kedelai; antinutrisi; karakteristik

Full Text:

PDF

References


Abebe, B. K., & Alemayehu, M. T. (2022). A review of the nutritional use of cowpea (Vigna unguiulata L. Walp) for human and animal diets. Journal of Agriculture and Food Research, 10(100383), 1-14.

Ananda, P. D., S., Safrida, K., Khairal, H., Hasanuddin, & D. M., Asiah. (2022). Effect of Feeding Fermented Leucaena leucocephala Seed Meal on Growth and Protein Content of Osphronemus gouramy Juvenile. Journal of Aquaculture and Fish Health, 11(3), 289-297.

Andriati, N., Anggrahini, S., Setyaningsih, W., Sofiana, I., Pusparasi, D. A., & Mossberg, F. (2018). Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh. Food Research, 2(5), 481–485.

Arise, A. K., Malomo, S. A., Cynthia, C. I., Aliyu, N. A., & Arise, R. O. (2022). Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean. Food Chemistry Advances, 1(100078), 1-7.

Aryanta, I. W. R. (2020). Manfaat Tempe untuk Kesehatan. E-Jurnal Widya Kesehatan, 2(1), 44-50.

Astawan, M., Mardhiyyah, Y. S., & Wijaya, C. H. (2018). Potential of Bioactive Components in Tempe for the Treatment of Obesity. Jurnal Gizi Pangan, 13(2), 79-86.

Badan Pusat Statistik. 2022. Konsumsi Tahu dan Tempe per Kapita di Indonesia Naik Pada 2021. https://www.bps.go.id/. Tanggal akses 10 September 2022.

Baysah, N. S., Olympio, N. S., & Asibuo, J. Y. (2018). Influence of seed size on the germination of four cowpea (Vigna unguiculata (L) Walp) varieties. ISABB Journal of Food and Agricultural Sciences, 8(4), 25–29.

Bianchi, M. C., Vilela, N. J. D., Carvalho, E. R., Pires, R. M. de O., Dos Santos, H. O., & Bruzi, A. T. (2022). Soybean seed size: how does it affect crop development and physiological seed quality? Journal of Seed Science, 44, 1–10.

Chalid, S. Y., Muawanah, A., Nurbayti, S., & Utami, W. M. (2020). Characteristics and Antioxidant Activity of Kidney Bean (Phaseolus vulgaris L.) Tempeh as Functional Food. Science and Mathematics International Journal.

Chutrtong, J. (2013). Acceptance of Consumer on Various Tempeh and Protein Content Comparison. International Scholarly and Scientific Research & Innovation, 7(7), 473-476.

Degefa, I. (2016). General Characteristics and Genetic Improvement Status of Mung Bean (Vigna radiata L.) in Ethiopia. International Journal of Agriculture Innovations and Research, 5(2), 232-237.

Diniyah, N., Windrati, W. S., Maryanto, Purnomo, B. H., & Wardani, W. (2014). Characterization of Jack Bean (Canavalia Ensiformis) Tempeh Made from Under Different Persentation of Mold and Type of Packaging. Journal of Agro-based Industry, 31(1), 1-10.

Duniaji, A. S., Wisaniyasa, W., Puspawati, N. N., & Indri H, dan N. M. (2019). Isolation and Identification of Rhizopus oligosporus Local Isolate Derived from Several Inoculum Sources. International Journal of Current Microbiology and Applied Sciences, 8(09), 1085–1098.

Eze, P. C., Eze, C. N., & Agu, R. S. (2017). Determination of physicomechanical properties of velvet bean (Mucuna pruriens) from South Eastern Nigeria. Nigerian Journal of Technology, 36(2), 628.

Hernandez-Santos, B., Quijano-Jeronimo, O., & Rodriguez-Miranda, J. (2022). Physical, chemical, tecno-functional, and thermal properties of Leucaena leucocephala seed. Food Science and Technology, 42, 1–9.

Hou, D., Yousaf, L., Xue, Y., Hu, J., Wu, J., Hu, X., Feng, N., & Shen, Q. (2019). Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits. Nutrients, 11(1238), 1-28.

Indayanti, E., Maryanto, S., & Purbowati. (2021). Effect of Fermentation on Nutrition Content (Protein, Fat, Carbohydrate and Fiber) in Processed Red Beans (Phaseolus vulgaris L.). JGK, 13(1), 104-110.

Ishartani, D., Sistiani, D., Sari, A. M., Nursiwi, A., & Zaman, M. Z. (2021). Changes to the chemical and microbiological characteristics of Leucaena leucocephala seeds during tempeh fermentation in Pacitan, East Java. Food Research, 5(2), 78-83.

Izuchukwu, A., & Folarin, A. (2013). Physical Properties of African Kidney Bean (Phaseolus vulgaris L.) and Their Processing Impact. Food Biology, 2(2), 18–23.

Kavitha.Singh.G., Myrene.R.D’souza, & Yogitha.R. (2015). Nutrient Content and In vivo Reduction of Anti-nutrients of Mung Bean (Vigna radiate L.) under Various Processing Methods. Journal of Chemica,Biological and Phyical Sciences, 5(2), 1627–1638.

Kementerian Pertanian. (2021). Produksi Kedelai Diproyeksi Turun Hingga 2024. https://www.pertanian.go.id/. Tanggal akses 10 September 2022.

Kusnandar, F., Karisma, V. W., Firlieyanti, A. S., & Purnomo, E. H. (2020). Changes of Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.) Tempe during Processing. Jurnal Teknologi Pangan, 14(1), 108-123.

Kustyawati, M. E., Subeki, Murhadi, Rizal, S., & Astuti, P. (2020). Vitamin B12 production in soybean fermentation for tempeh. AIMS Agriculture and Food, 5(2), 262–271.

Kuzniar, P., Szounar-Krok, E., Findura, P., Buczek, J., & Bobrecka-Jamro, D. (2016). Physical and chemical properties of soybean seeds determine their susceptibility to mechanical damage. Zembdirbyste-Agriculture, 103(2), 183-192.

Lampariello, K. R., Cortelazzo, A., Guerranti, R., Sticozzi, C., & Valacchi, G. (2012). The Magic Velvet Bean of Mucuna pruriens. Journal of Traditional and Complementary Medicine, 2(4), 331-339.

Lathifah, Q. A., & Hermawati, A. H. (2019). The Quantitative Test of Protein Levels in Soybean and Lamtoro Tempeh. Borneo Journal of Medical Laboratory Technology, 2(1), 116-119.

Maharani, P., Santoso, U., Rachma, Y. A., Fitriani, A., & Supriyadi, S. (2022). Effect of Conventional Processing on Nutritional and Anti Nutritional Content of Petai (Parkia speciosa Hassk.) Seed. Jurnal Teknologi Pertanian, 23(2), 151-164.

Muthmainna, Sabang, S. M., & Supriadi. (2016). Germination Characteristics of Lamtoro [Leucaena leucocephala (Lam.)de Wit] Seeds and Changes in Nutritional Value of Sprouts in Scarification Treatment. Jurnal Akademika Kim., 5(1), 50-54.

Naik, G. M., Abhirami, P., & Venkatachalapathy, N. (2020). Mung Bean. Springer.

Nasution, F. M., Hasanah, Y., & Mariati. (2020). Production Response of Mung Bean (Vigna radiata L.) on the Application of Phosphorus Fertilizer and Oil Palm Bunch Ash. Indonesian Journal of Agricultural Research, 3(1), 48-55.

Ningrum, A., Anggrahini, S., & Setyanings, W. (2019). Valorization of Jack Bean as Raw Material for Indonesian Traditional Food Tempeh and Its Functional Properties. Journal of Applied Sciences, 19(2), 56–61.

Nurdini, A. L., Nuraida, L., Suwanto, A., & Suliantari. (2015). Microbial growth dynamics during tempe fermentation in two different home industries. International Food Research Journal, 22(4), 1668–1674.

Nurholipah, N., & Ayun, Q. (2021). Isolation and Identification of Rhizopus oligosporus and Rhizopus oryzae in Tempeh from Bekasi. Jurnal Teknologi Pangan, 15(1), 98-104.

Nursiwi, A., Ishartani, D., Sari, A. M., & Nisyah, K. (2019). Study on Leucaena leocochepala seed during fermentation : sensory characteristic and changes on anti nutritional compounds and mimosine level. ISFA, 102, 1-7.

Nursiwi, A., Ishartani, D., Sari, A. M., & Istiqomah, N. A. (2021). Physical Characteristics, Sensory Evaluation, and Amino Acid Content of Powdered Over Fermented Mlanding Tempeh. Jurnal Teknologi Dan Industri Pangan, 32(1), 190–196.

Oriola, K. O., Hussein, J. B., Oke, M. O., & Ajetunmobi, A. (2021). Description and evaluation of physical and moisture-dependent thermal properties of jack bean seeds (Canavalia ensiformis). Journal of Food Processing and Preservation, 45(2), 2021–2023.

Patang, Syam, H., & Idris, A. P. S. (2020). Study of the Possibility of Utilized Cowpea (Vigna unguiculata) on Tempe Making Process. The International Journal of Science & Technoledge, 8(5), 33-37.

Paul, D., Chakrabarty, S. K., Dikshit, H. K., & Singh, Y. (2018). Variation for hardseededness and related seed physical parameters in mung bean [Vigna radiata (L.) Wilczek]. Indian Journal of Genetics and Plant Breeding, 78(3), 333–341.

Qisthi, L. M., & Auliana, R. (2018). Pengembangan Produk Rolled Cake Rendang dengan Substitusi Kacang Merah. Pendidikan Teknik Boga Busana FT UNY, 13(1), 1-4.

Qomariyah, N., & Utomo, D. (2016). Influence of Seed Addition Gung Leucaena (Leucaena leucocephala) at Tempe Fermentation Process. Jurnal Teknologi Pangan, 7(1), 46-56.

Rachma, Y. A., Indrati, R., & Supriyadi. (2022). Germination Characteristics of Lamtoro [Leucaena leucocephala (Lam.)de Wit] Seeds and Changes in Nutritional Value of Sprouts in Scarification Treatment. Buletin Anatomi dan Fisiologi, 7(1), 11-19.

Radiati, A., & Sumarto. (2016). Analysis of Physical Properties, Organoleptic Properties, and Nutritional Values of Tempeh From Non-Soybean Legumes. Jurnal Aplikasi Teknologi Pangan, 5(1), 16-22.

Rahayu, N. A., Cahyanto, M. N., & Indrati, R. (2019). The Pattern of Changes in Protein of Velvet Bean (Mucuna pruriens) during Tempe Fermentation using Raprima Inoculum. Agritech, 39(2), 128-135.

Rahmawati, D., Gunawan-Puteri, M. D. P. T., & Santosa, E. (2021). Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review. Journal of Functional Food and Nutraceutical, 3(1), 23–38.

Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26(June).

Sari, A. M., Artini, D. A., Ishartani, D., Nursiwi, A., & Zaman, M, Z. (2021). The changes in the chemical and microbiological characteristics of lamtoro (Leucaena leucocephala) tempe from Pacitan with usar inoculum during continued fermentation. Food Research, 5(2), 45–50.

Susanti, I., Siregar, N. C., & Hasanah, F. (2014). The Potential of Velvet Beans (Mucuna pruriens L.) as A Source of Protein in Food Products. Journal Widyariset, 17(3), 391–398.

Tambunan, S. Br., Afkar, & Sebayang, N. S. (2019). Growth and Yields Response of Some Varieties of Soybean (Glycine Max (L) Merill) on Ultisol Soil. Indonesian Journal of Agricultural Research, 2(3), 196-204.

Vadivel, V., & Biesalski, H. K. (2012). Bioactive Compounds in Velvet Bean Seeds: Effect of Certain Indigenous Processing Methods. International Journal of Food Properties, 15, 1069-1085.

Wardiah, Samingan, & Putri, A. (2016). Characterize the Quality of Color, Aroma, Texture and Taste of Cowpea (Vigna unguiculata (L.) Walp.) Tempeh Fermented by Different Types of Yeast. Jurnal Agroindustri, 6(1), 34-41.

Widaningrum, Sukasih, E., & Purwani, E. Y. (2015). Introductory Study on Processing of Fermented Jack Bean (Canavalia ensiformis). Jurnal Penelitian Pascapanen Pertanian, 12(3), 129–136.

Wikandari, R., Utami, T. A. N., Hasniah, N., & . S. (2020). Chemical, Nutritional, Physical and Sensory Characterization of Tempe Made from Various Underutilized Ldeegumes. Pakistan Journal of Nutrition, 19(4), 179–190.

Yudiono, K. (2020). Peningkatan Daya Saing Kedelai Lokal terhadap Kedelai Impor sebagai Bahan Baku Tempe Melalui Pemetaan Fisiko-Kimia. Agrointek, 14(1), 57-66.


Refbacks

  • There are currently no refbacks.