Indigenous Soybean-Alternatives from Gunung Kidul, Yogyakarta

• Published in: IOP conference series. Materials Science and Engineering Vol. 546; no. 2; pp. 22014 - 22019
• Main Authors: Palupi, Eny, Anwar, Faisal, Tanziha, Ikeu, Gunawan, Made Alit, Khomsan, Ali
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.06.2019
• Subjects: Commodities; Fermentation; Negligence; Proteins; Qualitative analysis; Soybeans; Indonesia
• ISSN: 1757-8981; 1757-899X
• DOI: 10.1088/1757-899X/546/2/022014

More than a third of protein intake of Indonesian is fulfilled from soyfood. Unfortunately, soybean is mainly obtained through importation; it is the second largest import agri-food commodity (after wheat) in Indonesia. Almost 70% of soybeans consumed by Indonesian is imported from other countries. This study aimed to explore potential soybean-alternatives from Gunung Kidul, Yogyakarta - Middle Java, Indonesia. Gunung Kidul, with its karst region domination, harsh climate condition and strong indigenous culture, kept many potential indigenous soybean-alternatives. Qualitative data were gathered by using Focus Group Discussion and in-depth interview with 24 key persons from Pucung- and Mertelu-villages, Gunung Kidul Regency. This in-depth study identified eight indigenous soybeans alternatives which then enable to be processed into three soyfood alternatives, those are: Tempe Benguk, Tempe Mlanding, and Tempe Klenthang. There were 10 traditional techniques in processing these commodities. A quantitative review using Hedges'd effect method had also been performed to compare the nutritional quality of those identified soybean alternatives. This analysis revealed that only five of those alternatives that has been scientifically published but still under-utilized. Mucuna pruriens and Canavalia gladiata have comparable crude protein (d+, ±Vd: -2.05, ±1.01) and calcium content (2.02, ±1.01), respectively, if set the soybean as comparison. There were five main negligence reasons of these alternatives, i.e., complicated handing, potential poisonous, rarely found, less preferred, and less economic value. Fermentation seems to be the best traditional processing approach in utilizing these soybean alternatives. Advance processing technique seems promising for increasing the value of these alternatives.