Effect of Addition Tempeh Flour on Calcium, Protein, Water Content and Acceptance in Catfish Meatballs

@#Introduction: More than 50% of women in each country suffer from dysmenorrhea.This can be painful during menstruation and affect 50% of a woman’s daily activities. Calcium can reduce muscle cramps after contractions. Tempeh and catfish are calcium-rich foods that people often eat, but the variety of processed products available is limited. The purpose of this study was to analyze the feasibility and compatibility of catfish meatballs with tempeh flour added with SNI fish meatballs as a healthy diet food for reducing dysmenorrhea in adolescents. Method: The research design applied was true experimental with 12 experimental units. The calcium content of the samples was determined using Atomic Absorption Spectrophotometry (AAS), the protein content used the Kjeldahl technique, the water content used the Oven method, and the acceptance test used the Hedonic Scale Test on adolescent. Data were analyzed using the One-Way ANOVA, and the acceptance test results were analyzed using the Friedman test with significance level α=0.05. The proportion of tempeh flour on catfish meatballs was 0% (P0), 10%, 20% and 30% (P10, P20, and P30). Results: The results showed that the adding tempeh flour could improve the levels of calcium, protein, and acceptability (taste) of catfish meatballs. The addition of 10 percent (P10) tempeh flour was an acceptable composition of the taste, but its value did not differ significantly from other recipes. Conclusion: Catfish meatballs P30 has the highest calcium and protein content. Further research is needed to fine-tune the flavor and confirm its effectiveness in reducing menstrual cramps.

Tempeh & soybean seed coat: the alternative sources of trans-resveratrol as neuroprotective agents / Tempeh y cubierta de semillas de soja: fuentes alternativas de trans-resveratrol como agentes neuroprotectores

Resveratrol is a stilbenoid, a type of natural phenol, and a phytoalexin produced by several plants in response to injury or attack by fungi. The underutilization of soybean seed coat (Glycine max (L.) Merrill.) and tempeh, cheap Indonesia fermented food thus opens up a new opportunity for developing a Resveratrol-based medicine for Plants-Derived Neuroprotective Agents purposes. In this study, it was isolated from tempeh, ordinarily well-known as Indonesian soybean fermented food, and soybean seed coat. The finding of this compound was confirmed by TLC and HPLC analysis applying fluorescence detection. From this, the Rf-value for transresveratrol is 0.64. As eluent, a mixture of chloroform, ethyl acetate, and formic acid (2.5+1+0.1, v/v) was selected. In addition, retention time for tempeh was 14.467 and for soybean seed coat was 11.977. The extraction yield of resveratrol was 65.15 % in tempeh and 55.35 % in soybean seed coat. Resveratrol isolated from Tempeh and Soybean seed coat gave prevents some reaction by modulating intracellular signaling pathways: protein kinase C (PKC), a family of 12 serine/ threonine kinases and providing a new lead molecule for neuroprotective affects in addition to has prevented cell death by apoptosis.

El resveratrol es un estilbenoide, un tipo de fenol natural, y fitoalexina producida por varias plantas en respuesta a una lesión o ataque de hongos. La subutilización de la cubierta de la semilla de soja (Glycine max (L.) Merrill.) y el tempeh, alimento fermentado barato de Indonesia, abren una nueva oportunidad para obtener un medicamento a base de resveratrol para propósitos de desarrollo de agentes neuroprotectores derivados de plantas. En este estudio, se aisló el resveratrol del tempeh, generalmente conocido como alimento fermentado de soja de Indonesia y de la cubierta de la semilla de soja. El hallazgo de este compuesto se confirmó mediante análisis de TLC y HPLC aplicando detección de fluorescencia. A partir de esto, el valor de Rf para trans-resveratrol es 0,64. Como eluyente, se seleccionó una mezcla de cloroformo, acetato de etilo y ácido fórmico (2,5 + 1 + 0,1, v / v). Además, el tiempo de retención para el tempeh fue de 14,467 y para el revestimiento de semilla de soja fue de 11,977. El rendimiento de extracción del resveratrol fue del 65,15 % en tempeh y del 55,35 % en la cubierta de la semilla de soja. El resveratrol aislado de tempeh y de la cubierta de la semilla de soja previno reacciones mediante la modulación de ciertas vías de señalización intracelular: proteína quinasa C (PKC), una familia de 12 serina/treonin quinasas, proporcionando una nueva molécula de plomo con efectos neuroprotectores, además de prevenir la muerte celular por apoptosis.

Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria, between August, 2017 and July 2018. Methodology: Soybean was processed into ‘soy-iru’ (bacterial fermentation) and tempeh (fungal fermentation) and the microbial load, physico-chemical properties, proximate composition, levels of anti-nutritional components (trypsin inhibitor and phytic acid), anti-oxidants (total phenol, total flavonoid and DPPH), in-vitro protein digestibility and vitamins (A, B, C, D, and E) were analyzed. Results: The microbial load, pH increased progressively during fermentation, while there was a decrease in the titratable acidity (TTA) of the two products. The protein(%), ash(%) and fat(%) contents of the Glycine max cotyledons increased from 29.56, 1.86 and 24.36 in unfermented substrate to 33.61, 2.21 and 26.90, respectively, after 24hrs of fermentation to produce tempeh. However, there was a reduction in the crude fibre(%) and carbohydrate(%) content from 2.94 and 41.29 in unfermented substrate to 2.53 and 32.57, respectively, after 24hrs of fermentation. Similar trends were observed during the production of ‘soy-iru’, however the change in proximate composition was not as significant as observed in tempeh. There was significant decrease in the trypsin inhibitor and phytic acid levels of the two products. The levels of anti-oxidants, vitamins B, D, E and protein digestibility increased significantly, in both bacterial and fungal-fermented products. Conclusion: This research has therefore shown that fungal fermentation of Glycine max seeds into tempeh may be a better alternative to ‘soy-iru’ which was obtained from bacterial fermentation, because of the significant lower level anti-nutritional factors in the former.

Response surface methodology applied to the optimization for supercritical CO2 extraction of the lipids from tempeh / 国际药学研究杂志

Objective To optimize the supercritical carbon dioxide(SC-CO2)extraction of lipids from tempeh(TE-C)and further improve the lipid classes ratio. Methods The experimental parameters of SC-CO2 extraction including extraction temperature, pressure,and moisture content of tempeh were optimized using a Box-Behnken design combined with response surface methodology (RSM),according to the weighted extraction ratio of TE-C and lipid classes after the experimental results of single factors. Detailed chemical compositions of TE-C obtained by optimum conditions of SC-CO2 extraction were analyzed by high performance liquid chroma?tography with an evaporative light-scattering detector(HPLC-ELSD)and high performance liquid chromatography-atmospheric pres?sure chemical ionization mass spectrometry(HPLC-APCI-MS). Results TE-C was composed of three lipid classes:fatty acids(Ⅰ), diacylglycerols(Ⅱ)and triacylglycerols(Ⅲ). The optimum SC-CO2 extraction conditions of TE-C were 50℃extraction temperature, 25 MPa pressure,1.99%moisture content of tempeh and 1.5 hour extraction time. Conclusion The optimum value of RSM for SC-CO2 extraction was(5.97±0.15)g/100 g.

Metagenome analysis of tempeh production: Where did the bacterial community in tempeh come from?

Aims: Tempeh is a soy-based traditional food fermented by Rhizopus oligosporus. Although this mold is the main microorganism responsible for tempeh fermentation, various unknown bacteria presence in tempeh could enhance tempeh’s nutritional value. This study is aimed to examine the identity of bacteria in tempeh bacterial community by combining metagenomics analysis and culturable technique. Methodology and results: Samples were obtained from a tempeh producer which consists of raw soybeans, fresh water used to soak the beans, soaking water after the beans were soaked for 18 h, dehulled-soybean before inoculation, starter culture, and fresh tempeh. All samples were plated onto Enterobacteriaceae and Lactic Acid Bacteria agar media, and the total DNA was extracted for metagenomics analysis based on 16S rRNA gene cloning and High-Throughput Sequencing (HTS). Metagenomic analysis indicated that Firmicutes and Proteobacteria were the predominant and subdominant bacteria, respectively, while the culturable technique showed Proteobacteria were the predominant bacteria. Firmicutes species detected in tempeh were similar to the ones in the soaking water, which were populated by Lactobacillus. However, another predominant bacteria from tempeh, Enterococcus, was similar to minor population of Enterococcus detected in dehulled-soybean before inoculation. Based on the cloned 16S rRNA genes, we observed L. agilis, L. fermentum, and E. cecorum as the predominant bacteria in tempeh. The starter culture, which was dominated by Clostridium, did not alter bacterial community in tempeh, since its proportion was only 2.7% in tempeh clean reads. Conclusion, significance and impact of study: The dominant bacteria in tempeh was Lactobacillus from Firmicutes. The bacterial community in tempeh was not affected by the starter culture used, but mainly because of the soybean soaking process.

Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production

Aims: There are many methods of soybean tempeh production as they vary according to the producers. Isolation of lactic acid bacteria (LAB) from tempeh was carried out at different stages of the tempeh production to examine the occurrence of LAB and to identify the isolates. Methodology and results: Morphological, physiological and chemical characteristics with the use of API 20 Strep, API 50 CHL kit and 16S rRNA gene sequences were employed to identify LAB. By using API 20 Strep and API 50 CHL kit, fourteen LAB were obtained and twelve isolates have been successfully identified: seven coccus LAB isolates as Enterococcus faecium, four cocci-bacilli as Leuconostoc mesenteroides ssp. mesenteroides, one bacilli as Lactobacillus delbrueckii ssp. delbrueckii. Meanwhile, two bacilli isolates were categorised as unidentified strain. On the other hand, molecular identification using 27f and 1429r primer had revealed that L. mesenteroides and L. delbrueckii were identified as Leuconostoc lactis and Leuconostoc sp. respectively. Whereas, two previously unidentified bacilli isolates were identified as Alicyclobacillus sp. Conclusion, significance, and impact of study: This result shows that various types of LAB was detected at every stages of tempeh production and had been identified by using two different techniques. The unique characteristics of LAB offer their potential towards food and pharmaceutical industry.