Nutritional Composition Changes During Tempeh Gembus Processing

This paper was aimed to analyze nutritional composition during tempeh gembus processing. Processing of tempeh gembus may cause an increase or decrease in its nutritional value such as amino acids, fatty acids, vitamins, and minerals. Regardless, tempeh gembus may still be potentially beneficial to h...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-02, Vol.116 (1), p.12026
Main Authors: Damanik, Ruth Nazaretha Sandessy, Pratiwi, Dwi Yanti Winda, Widyastuti, Nurmasari, Rustanti, Ninik, Anjani, Gemala, Afifah, Diana Nur
Format: Article
Language:English
Subjects:
Amino acids
Calcium
Composition
Dietary minerals
Fatty acids
Fermentation
Fermented food
Minerals
nutritional profile
Nutritive value
Polyunsaturated fatty acids
Potassium
Residues
Soy products
Soybeans
Tempeh
Tofu
tofu residue
Vitamins
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Summary:This paper was aimed to analyze nutritional composition during tempeh gembus processing. Processing of tempeh gembus may cause an increase or decrease in its nutritional value such as amino acids, fatty acids, vitamins, and minerals. Regardless, tempeh gembus may still be potentially beneficial to help fulfill nutrient needs. This was a descriptive study with three samples: soybeans, tofu residue, and tempeh gembus. Soybeans used were varieties of Grobogan, Central Java. Minerals identified in all three samples include sodium, calcium, potassium, phospor, and iron. Soybeans, tofu residue, and tempeh gembus each contain 34.12%, 5.40%, and 4.80% of amino acids. Saturated fatty acids were the lowest in soybeans (12.01%), marginally surpassed by tofu residue (12.41%) and tempeh gembus (12.55%). Total levels of monounsaturated fatty acids were also found in a similar pattern (34.1%, 36.5%, 36.7% respectively). In contrast, soybeans had significantly more polyunsaturated fatty acids than other samples, containing up to 43.6% in comparison with 38.29% in tofu residue and 30.18% in tempeh gembus. Overall, the nutritional profile of soybeans was generally better than tofu residue and tempeh gembus. However, fermentation process may play a role in enchancing the fatty acid profile.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/116/1/012026