The Physicochemical Properties of Tempe Protein Isolated from Germinated and Non-Germinated Soybeans

• Published in: Journal of Nutritional Science and Vitaminology Vol. 66; no. Supplement; pp. S215 - S221
• Main Authors: ASTAWAN, Made, WRESDIYATI, Tutik, YOSHARI, Rachel M, RACHMAWATI, Nikita Arsy, FADILLA, Rahma
• Format: Journal Article
• Language: English
• Published: Center for Academic Publications Japan 2020
• Subjects: aw value; bulk density; germination; protein digestibility; protein isolate
• ISSN: 0301-4800; 1881-7742
• DOI: 10.3177/jnsv.66.S215

Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from Grobogan soybeans with two types of treatment, germinated and non- germinated. The two types of tempe produced were then processed into protein isolates, tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). This study was aimed to compare the physicochemical properties of NGTI, GTI, and CSI (commercial soy protein isolate). Seen from the physical characteristics, the NGTI and GTI were superior to CSI in their bulk density which was very significantly higher (p<0.01) at 0.54, 0.57 and 0.39 g/mL, respectively, and the aw value which was very significantly lower (p<0.01) at 0.05, 0.04 and 0.34, respectively. As for the chemical characteristics, the NGTI and GTI were superior to CSI in their protein content which was very significantly higher (p<0.01) at 79.16, 82.89 and 74.90%, respectively, the in vitro protein digestibility which was also significantly higher (p<0.05) at 76.95, 77.82 and 76.68%, respectively, and the fat content which was very significantly lower (p<0.01) at 1.45, 1.28, and 2.74%, respectively.