Tempeh Essay

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Tempeh is a traditional Indonesian food famously known for having high nutritional value. It can be made from legumes, mainly soybeans, through the process of fermentation of cooked seeds by Rhizopus oligosporus. The end product of the fermentation process is a compact and sliceable cake. Tempeh’s fermentation process improves the nutritional value and the digestibility of the substrate. Due to its high protein content, tempeh is popular among vegetarians in Western countries as a meat substitute product (Starzyńska-Janiszewska and others 2013). A study conducted by Andriani and others (2014) shows that overripe tempeh flour contained 4.55% of dissolved protein content. However, to date, there is no or little information available on the content…show more content…
The Lowry’s method measures the protein content in the sample after extracting the protein in a soluble form. Most often than not, proteins have to be soluble for optimal functionality in the food systems. A lot of essential functional properties of proteins are affected by protein solubility. Soluble protein was measured using modified Lowry’s method as this method is very sensitive, more specific than most other methods and is relatively simple. In the method, tyrosine and tryptophan residues in the proteins combined the biuret reaction with the reduction of the Folin–Ciocalteau phenol reagent producing bluish colour. The absorbance of the colour at 750 nm was then measured using a spectrophotometer (Nielsen 2010).

The purpose of this case study is to determine the chemical characteristics of fresh tempeh, that is, the compositions of the components of moisture, ash, crude protein, crude fat and carbohydrate in the fresh tempeh using proximate analysis. Furthermore, this case study was also conducted to prove that fresh tempeh is rich in protein content by determining the amount of soluble protein contained in the sample using the modified Lowry’s

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