EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH
DOI:
https://doi.org/10.21776/ub.jpa.2023.011.04.2Keywords:
Cowpeas tempeh, Fermentation, Mineral profile, Total moldAbstract
Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of these minerals are still bound to the phytic acid compound so it needs to be explained by the fermentation process. This research aimed to determine the ash content, mineral content of iron, calcium, and total mold in cowpea tempeh at a fermentation time of 35, 45, and 54 hours using standard methods. The research design used was a Completely Randomized Design (CRD) with repetition 3 times for each treatment for fermentation duration P1 (35 hours), P2 (45 hours), and P3 (54 hours). The ash and calcium content of cowpea tempeh decreased with fermentation times of 45 and 54 hours compared to 35 hours. In terms of iron content, the amount was almost the same at all fermentation times. Meanwhile, the total number of molds increased with fermentation times of 45 and 54 hours. Based on the results of observations for further research, the fermentation time for making cowpea tempeh used in this optimization was determined to be 35 hours. A fermentation time of 35 hours produces good cowpea tempeh, high calcium content, and efficient time and energy.
References
Astuti, R., Aminah, S., & Syamsianah, A. (2014). Komposisi Zat Gizi Tempe yang Difortifikasi Zat Besi dan Vitamin A Pada Tempe Mentah dan Matang. AGRITECH, 34(2), 151–160. https://journal.ugm.ac.id/agritech/article/view/9505
Astawan, M. (2013). Jangan Takut Makan Enak: Sehat Dengan Makanan Tradisional. Jilid 2. PT Kompas Media Nusantara. Jakarta.
Bavia, A. C. F., Silva, C. E. da, Ferreira, M. P., Leite, R. S., Mandarino, J. M. G., & Carrão-Panizzi, M. C. (2012). Chemical composition of tempeh from soybean cultivars specially developed for human consumption. Food Science and Technology, 32(3), 613–620. https://doi.org/10.1590/s0101-20612012005000085
Budianti, A. (2018). Pengaruh Konsentrasi Ragi dan Lama Fermentasi Terhadap Sifat Kimia dan Organoleptik Tempe Kedelai Hitam (Glycine Soja). World Development, 1(1), 1–15. http://repository.ub.ac.id/164813/
Damayanti, L. (2016). Identifikasi Kandungan Mineral pada Tempe di Wilayah Kota Semarang Menggunakan Metode Analisis Aktivasi Neutron (AAN).Universitas Negeri Semarang.
Dewi, I. W. R., Anam, C. H., dan
Widowati E. (2014). Karakteristik sensoris, nilai gizi dan aktivitas antioksidan tempe kacang gude (Cajanus cajan) dan tempe kacang tunggak (Vigna unguiculata) dengan berbagai variasi waktu fermentasi. Biofarmasi 12(2): 73-82. DOI: 10.13057/biofar/f12024.
Eliyana. (2017). Evaluasi Sifat Kimia dan Sensori Tempe Kedelai-Jagung dengan Berbagai Konsentrasi Ragi Raprima dan Berbagai Formulasi. Universitas Lampung Bandar Lampung.
Fadillah, R., Purnamawati, H., & Supijatno. (2020). Produksi Kacang Tunggak (Vigna unguiculata [L.] Walp) dengan Input Pupuk Rendah. Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy), 48(1), 44–51. https://doi.org/10.24831/jai.v48i1.27597
Fauziah, Aipadhilah., Supriadin., Junitasari. (2022). Analisis Pengaruh Konsentrasi Ragi dan Waktu Fermentasi Terhadap Nilai Gizi dan Aktivitas Antioksidan Tempe Kedelai Kombinasi Kacang Roay (Phaseolus lunatus L). Seminar Nasional Kimia 2022 UIN Sunan Gunung Djati Bandung, 15(1), 91-102.
Handajani, Y. S., Turana, Y., Yogiara, Y., Widjaja, N. T., Sani, T. P., Christianto, G. A. M., & Suwanto, A. (2021). Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment. Dementia and Geriatric Cognitive Disorders, 49(5), 497–502. https://doi.org/10.1159/000510563
Hayati, E. N. (2010). Kajian aktivitas antioksidan dan kandungan Dietary fiber pada tempe berbahan baku kedelai/beras dengan penambahan angkak serta variasi Lama fermentasi. https://digilib.uns.ac.id/dokumen/detail/17172
Jannah, M. (2011). Kefir Kacang Tunggak Sebagai Minuman Fungsional Sumber Kalsium Bagi Anak-Anak. Sipora.Polije.Ac.Id, 10(3), 155–165. https://sipora.polije.ac.id/866/
Jayathilake, C., Visvanathan, R., Deen, A., Bangamuwage, R., Jayawardana, B. C., Nammi, S., & Liyanage, R. (2018). Cowpea: an overview on its nutritional facts and health benefits. In Journal of the Science of Food and Agriculture (Vol. 98, Issue 13, pp. 4793–4806). John Wiley and Sons Ltd. https://doi.org/10.1002/jsfa.9074
Nout, M. J. R., & Kiers, J. L. (2005). Tempe fermentation, innovation and functionality: Update into the third millenium. In Journal of Applied Microbiology (Vol. 98, Issue 4, pp. 789–805). https://doi.org/10.1111/j.1365-2672.2004.02471.x
Novianti, N., Asmariyah, A., & Suriyati, S. (2019). Pengaruh Pemberian Susu Tempe Terhadap Kadar Haemoglobin pada Ibu Hamil TM III di Kota Bengkulu. Journal Of Midwifery, 7(1), 23–29. https://doi.org/10.37676/jm.v7i1.770
Ptiwari, R, S Hoondal, and R Tewari. (2009) Laboratory Techniques in Microbiologi & Biotecnology. New Delhi: Mehra Offset.
Radiati, A., & Sumarto. (2016). Analisis Sifat Fisik, Sifat Organoleptik, dan Kandungan Gizi pada Produk Tempe dari Kacang Non-Kedelai. Jurnal Aplikasi Teknologi Pangan, 5(1), 2016. https://doi.org/10.17728/jatp.v5i1.32
Rahmawati, I. S., & Suntornsuk, W. (2016). Effects of Fermentation and Storage on Bioactive Activities in Milks and Yoghurts. Procedia Chemistry, 18, 53–62. https://doi.org/10.1016/j.proche.2016.01.010
Ratnaningsih, N., Nugraheni, M., & Rahmawati, F. (2009). Pengaruh jenis kacang tolo, proses pembuatan dan jenis inokulum terhadap perubahan zat-zat gizi pada fermentasi tempe kacang tolo. Jurnal Penelitian Saintek, 14(1), 97–128.
Saputro dkk. 2015. Karakteristik Sifat Fisik dan Kimia Formulasi Tepung Kecambah Kacang-Kacangan Sebagai Bahan Minuman Fungsional. Journal Teknosains Pangan 4(1): 10-19.
Sine, Yuni., & Soetarto, Endang, S. (2018). Perubahan Kadar Vitamin dan Mineral pada Fementasi Tempe Gude (Cajanus ajan L.). Portal Jurnal Unimar, 1(1), 1-3.
Sudarmadji, S., Haryono, B., & Suhardi. (2010). Analisa Bahan Makanan dan Pertanian. Liberty Yogyakarta.
Sofiyatun, Reni., Jaya, Ketut, S., Handayani, Lidya, R. (2015). Studi Pembuatan Tempe Gude dengan Berbagai Konsentrasi Ragi dan Lama Fermentasi Terhadap Sifat Organoleptik dan Sifat Kimia.
Tamang, J. P., Shin, D. H., Jung, S. J., & Chae, S. W. (2016). Functional properties of microorganisms in fermented foods. Frontiers in Microbiology, 7(APR). https://doi.org/10.3389/FMICB.2016.00578/FULL
Torres, A., Frias, J., Granito, M., & Vidal-Valverde, C. (2006). Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. Journal of Agricultural and Food Chemistry, 54(18), 6685–6691. https://doi.org/10.1021/jf0606095
Widyanto, R., Muslihah, N., Raras, T., & Rahmawati, I. (2021). Gizi Molekuler. UB Press.
Winarno, F. G. (2002). Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Irma Sarita Rahmawati, Ghina Putri Dyanti, Muhammad Surya Madani, Rahma Micho Widyanto, Lola Ayu Istifani, Annisa Rizky Maulidiana, Ekkel Lintang Aisyiyah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
