THE EFFECT OF FERMENTATION ON NUTRITIONAL CONDITIONS

OF SOME TYPES OF TEMPE

Hendra Mohi1),Fahrudin Paramata2),Intan Putri Utami Mooduto3),Nurul Pratiwi
Hiola4), Restin E. Gemu5)

Food Science and Technology Studies Program, Faculty of Agriculture, State

University of Gorontalo
E-mail : pratiwihiola98@gmail.com
ABSTRACT
Food Functional food that has the active component content can provide
health benefits, benefits provided by the nutrients contained in it. One of the
functional food derived from Indonesia is tempeh. Tempe is not only made from
soybeans, but many other innovations are tempe made from lamtoro fruit seeds,
corn, durian seeds and nagka seeds. The study obtained from several types of
tempeh with fermentation length so that it can affect the protein content of some
types of tempeh.
Keyword: protein, fermentation, tempe
PRELIMINARY potential food in Indonesia that can
create a new innovation that can
Food Functional food that has meet the nutritional integrity that is
the active component content can not inferior to the tempeh made from
provide health benefits, benefits soybeans.
provided by the nutrients contained
in it. One of the functional food Tempe is a food that through
derived from Indonesia is tempeh. the fermentation process.
Tempe is a food made from Fermentation will affect the nutrient
fermented soybeans. The wider content, where the longer the process
community makes tempeh as a of fermentation of nutrients,
source of vegetable protein, besides especially protein and fat levels. The
that the price is also cheap. Tempe highest protein content was obtained
has a short shelf life and will soon at fermentation time for 24 hours.
rot during storage. This is caused by There are several types of research
the process further fermentation, that examined the influence of
leading to further protein degradation fermentation duration on tempe
resulting in ammonia. This ammonia nutrient levels in various types of
causes the stench. tempe
Tempe is not only made from
soybeans, but many other RESULTS AND DISCUSSION
innovations are tempe made from
In making tempe not only use
lamtoro fruit seeds, corn, durian
the basic ingredients of kedelei but in
seeds and jackfruit seeds.
the manufacture of tempeh also there
This is due to the large number of
are several kinds of raw materials
derived from nuts. As research
conducted by Maharani, et al (2016)
that tempe can also be made from
durian seeds. While research Lestari
and Mayasari. E (2016), tempe can
also be made from corn seeds
because of karatenoid kangdungan
on corn kernels as much as 150 μg /
100 g. tempeh can also be made from
lamtoro fruit seeds such as
Muthmainnah, et al (2016) and
tempeh can also be made from
jackfruit seeds such as Harmoko et al
(2016), where in his research the
jackfruit seeds were made into
tempe.
In the manufacture of tempe
durian seed is used with variations of
fermentation length 30.40,50 hours
to determine the levels of protein
they contain. While the tempe of
fruit seeds of lamtorogung with
variation of fermentation length
24,36,48,60,72 hours For, the
making of corn based seed tempe
substituted with kedelei with some
level that is 20:80, 40:60, 80:20, 100:
0 and for tempe made from jackfruit
seeds.
In the fermentation of making tempe
can affect the protein-based levels of
nuts.
Maharani, et al (2016). Where is
obtained that the duration of
fermentation in durian seed tempe
with the highest level that is on
fermentation 50 hours equal to
0,6177% and the lowest protein
content that is at fermentation 30
hour equal to 0,2189% .. Result of
analysis of two path anava show
probability number (sig) equal to
0,018 <0,05 meaning difference of
fermentation tempe of seed durian 50
hour have mean of highest protein
level that is 0,6177%. While the
fermentation of 30-hour durian seeds
has the lowest protein content of
0.2189%. While Muthmainnah, et al
(2016). Can be seen in the table
below.
Table 1. Fermentation time and
protein content
Waktu
kadar protein
fermentasi
rata-rata (%)
(jam)
0 8,474
24 7,943
36 7,725
48 7,195
60 7,197
72 5,733
Source: Muthmainnah, et al (2016)
Mayasari. E (2016). Decrease
in protein content also occurs in corn
tempe occurs before the fermentation
process (pre-fermentation), ie at the
stage of boiling process, soaking, and
stew. The decrease of corn tempe
protein because the process is from
raw material that is corn corn which
has protein content of 6.88 g / 100 g
down after processed to 100% tempe
corn, become 3.92 g / 100 g, or it can
be said there is penu¬runan of
43.02%. Based on this, to maintain
protein content in the process of
making corn tempe must minimize
preheating fermentation process.
This is thought to be due to the
boiling that causes the opening of
protein bonds that allow there to be a
part of N bound in the protein to
dissolve, resulting in a decrease in
protein content when measured by
Micro-Kjeldahl method. And other
research conducted by Harmoko et al
(2016) which made jackfruit seed
based tempe obtained that first
treatment using yeast 0,25 gram / 50
gram of jackfruit seed yield protein
average 2,64%, second treatment
using 0,5 gram / 50 grams of
jackfruit seeds produce protein with
an average of 3.429%. While the
third treatment using yeast 0.75 gram
/ 50 grams of jackfruit seeds produce
4.146% average protein and the
fourth treatment using yeast 1 gram /
50 grams of jackfruit seeds produce
an average protein of 5.635%.
From the above research can
be concluded that the protein content
of some types of tempeh can be
affected due to the long fermentation
(Hesseltine in Deliani 2008). The
cause of the decrease in protein
levels due to fermentation is the
fungus Rhizopus oligosporus is
proteolytic and this is important in
protein termination. The fungus will
experience the process of protein
degradation during fermentation into
peptide and so on to NH3 and N2
lost through evaporation with longer
fermentation means longer
fermentation means longer chance of
fungus degrade protein, so that
protein degraded more and more, due
to decreasing protein tempe. This
opinion too is supported by research
by Morita and Handoyo (2006)
which states that proteins will be
degraded or hydrolyzed during the
fermentation process. Protein levels
will rise up to 24 hours later will
experience the maturation process
due to the enzyme, because the long
fermentation resulted in lower
enzyme production is shown by the
change of tempe color to brown,
while the fermentation that has not
been matured or mature process will
be white and has the production of
enzymes that maximum.
The reduction in the amount
of protein in the manufacture of
tempeh is caused by the processing
of tempeh (food processing) such as
soaking and boiling. Lamtoro gung
seed protein and soybean seeds have
globular protein form. Globular
proteins are soluble in saline and
dilute solutions, and are also more
susceptible to change under the
influence of temperatures, making
them more susceptible to
denaturation (Sayudi et al. 2015 in
muthmainna, et al 2015).
The fermentation time also
gives effect to the product quality of
the product, the fermentation product
is acceptable product both in
appearance, aroma and the nutrients
produced (Darajat, et al., In
Muthmainnah, et al 2016). During
the fermentation process there is an
increase solubility of nutrients,
especially proteins and carbohydrates
(soluble sugars). Thus fermentation
can help increase the absorption of
nutrients in the tempe lamtoro gung
(Komari, 1999 in Muthmainna, et al.,
2015).
BIBLIOGRAPHY
Maharani, et al (2016). The Effect of
Old Fermentation on Protein
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IKIP PGRI Madiun. Madiun:
Setiabudi No.85
Lestari and Eva. M (2016). Effect of
Fermentation of Corn Tempe.
University of Tanjungpura.
Muthmainnah, et al (2016). Effect of
Fermentation Time on Protein
 Levels From Tempe Seeds of
Lamtoro Gung Fruit.
University of Tadulako,
hammer.
Harmoko, et al (2016). The Effect of
Giving Amount of Yeast
Dosage To Protein Content
Generated On Tempe Seeds
of Jackfruit. University of
Muhammadiyah Metro.
Deliani. (2008). The Effect of Old
Fermentation on Protein, Fat,
Fat Free Acid Composition
and Fitate Acid At Tempe
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Graduate School University
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