Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time

Siti Maryam; I Dewa Ketut Sastrawidana; I Ketut Sudiana; I Nyoman Sukarta

doi:doi:10.11648/j.ijnfs.20241305.15

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Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time

Siti Maryam^*

, I Dewa Ketut Sastrawidana

, I Ketut Sudiana

, I Nyoman Sukarta

Published in International Journal of Nutrition and Food Sciences (Volume 13, Issue 5)

Received: 28 August 2024 Accepted: 14 September 2024 Published: 29 September 2024

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Abstract

Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of Rhizopus oligosporus with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

Published in	International Journal of Nutrition and Food Sciences (Volume 13, Issue 5)
DOI	10.11648/j.ijnfs.20241305.15
Page(s)	199-208
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fermentation Time, Indonesian National Standard, Nutritional Profile, Red Bean Tempeh, Rhizopus Oligosporus

References

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APA Style

Maryam, S., Sastrawidana, I. D. K., Sudiana, I. K., Sukarta, I. N. (2024). Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time. International Journal of Nutrition and Food Sciences, 13(5), 199-208. https://doi.org/10.11648/j.ijnfs.20241305.15

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ACS Style

Maryam, S.; Sastrawidana, I. D. K.; Sudiana, I. K.; Sukarta, I. N. Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time. Int. J. Nutr. Food Sci. 2024, 13(5), 199-208. doi: 10.11648/j.ijnfs.20241305.15

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AMA Style

Maryam S, Sastrawidana IDK, Sudiana IK, Sukarta IN. Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time. Int J Nutr Food Sci. 2024;13(5):199-208. doi: 10.11648/j.ijnfs.20241305.15

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@article{10.11648/j.ijnfs.20241305.15,
  author = {Siti Maryam and I Dewa Ketut Sastrawidana and I Ketut Sudiana and I Nyoman Sukarta},
  title = {Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {5},
  pages = {199-208},
  doi = {10.11648/j.ijnfs.20241305.15},
  url = {https://doi.org/10.11648/j.ijnfs.20241305.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241305.15},
  abstract = {Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of Rhizopus oligosporus with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.
},
 year = {2024}
}

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TY  - JOUR
T1  - Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time

AU  - Siti Maryam
AU  - I Dewa Ketut Sastrawidana
AU  - I Ketut Sudiana
AU  - I Nyoman Sukarta
Y1  - 2024/09/29
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241305.15
DO  - 10.11648/j.ijnfs.20241305.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 199
EP  - 208
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241305.15
AB  - Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of Rhizopus oligosporus with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

VL  - 13
IS  - 5
ER  -

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Author Information

Siti Maryam

Department of Chemistry, Mathematics and Natural Sciences, Universitas Pendidikan Ganesha, Bali, Indonesia

Contact Email

http://orcid.org/0000-0003-0932-2447
I Dewa Ketut Sastrawidana

Department of Chemistry, Mathematics and Natural Sciences, Universitas Pendidikan Ganesha, Bali, Indonesia

Contact Email

http://orcid.org/0000-0002-4639-7002
I Ketut Sudiana

Department of Chemistry, Mathematics and Natural Sciences, Universitas Pendidikan Ganesha, Bali, Indonesia

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http://orcid.org/0000-0002-7689-5168
I Nyoman Sukarta

Department of Chemistry, Mathematics and Natural Sciences, Universitas Pendidikan Ganesha, Bali, Indonesia

Contact Email

http://orcid.org/0000-0002-4479-3570

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Maryam, S., Sastrawidana, I. D. K., Sudiana, I. K., Sukarta, I. N. (2024). Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time. International Journal of Nutrition and Food Sciences, 13(5), 199-208. https://doi.org/10.11648/j.ijnfs.20241305.15

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ACS Style

Maryam, S.; Sastrawidana, I. D. K.; Sudiana, I. K.; Sukarta, I. N. Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time. Int. J. Nutr. Food Sci. 2024, 13(5), 199-208. doi: 10.11648/j.ijnfs.20241305.15

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AMA Style

Maryam S, Sastrawidana IDK, Sudiana IK, Sukarta IN. Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time. Int J Nutr Food Sci. 2024;13(5):199-208. doi: 10.11648/j.ijnfs.20241305.15

Copy | Download

@article{10.11648/j.ijnfs.20241305.15,
  author = {Siti Maryam and I Dewa Ketut Sastrawidana and I Ketut Sudiana and I Nyoman Sukarta},
  title = {Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {5},
  pages = {199-208},
  doi = {10.11648/j.ijnfs.20241305.15},
  url = {https://doi.org/10.11648/j.ijnfs.20241305.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241305.15},
  abstract = {Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of Rhizopus oligosporus with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time

AU  - Siti Maryam
AU  - I Dewa Ketut Sastrawidana
AU  - I Ketut Sudiana
AU  - I Nyoman Sukarta
Y1  - 2024/09/29
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241305.15
DO  - 10.11648/j.ijnfs.20241305.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 199
EP  - 208
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241305.15
AB  - Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of Rhizopus oligosporus with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

VL  - 13
IS  - 5
ER  -

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