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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan ACTA VETERINARIA INDONESIANA MEDIA KONSERVASI Jurnal Pengolahan Hasil Perikanan Indonesia Media Veteriner Jurnal Sain Veteriner Jurnal Veteriner Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Agricultural Science Indonesian Journal of Pharmaceutical Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) INDONESIAN JOURNAL OF PHARMACY Indonesian Food Science and TechnologyJournal JURNAL PANGAN Agroteknika Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Narra J Jurnal Kedokteran Hewan Molekul: Jurnal Ilmiah Kimia Jurnal Kefarmasian Indonesia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Tutik Wresdiyati
IPB University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Journal : Narra J

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Potential of soybean-velvet bean combination tempe in improving cognitive function Astawan, Made; Damayanti, Aprilia F.; Wresdiyati, Tutik; Afifah, Diana N.; Rahmawati, Irma S.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1365

Abstract

Velvet bean is a native Indonesian legume containing L-dopa, yet it remains underutilized. The aim of this study was to analyze the effects of different types of tempe (soybean, velvet bean, and their combination) on cognitive function, brain histology, dopamine levels, and serum β-amyloid in rats, as well as to identify the parameters most influencing cognitive function, including brain mass and volume, hippocampal neuron count, and dopamine and β-amyloid levels. An experimental study was conducted using a completely randomized design with one factor: the protein source of diet. Five rat groups were included based on protein sources: non-protein, casein control, soybean tempe flour, velvet bean tempe flour, and a combination of soybean and velvet bean tempe flour. This study examined cognitive performance by measuring maze completion time, while brain mass and volume, hippocampus histology for neuron cell counts in the dentate gyrus section, cornu ammonis 1 (CA1), and cornu ammonis 3 (CA3), brain dopamine and β-amyloid serum levels were measured after eight weeks of intervention. Our data indicated that rats deprived of protein had significantly slower maze completion times (p<0.001), underscoring the importance of protein in cognitive processes. Rats treated with non-protein rations had significantly lighter brain masses (p<0.001) than other treatments. Histological analysis of the hippocampus showed that the three types of tempe rations helped maintain the number and density of neuron cells in the dentate gyrus and CA3 of the hippocampus. Additionally, the protein in the ration could increase dopamine levels and suppress serum β-amyloid levels. There was a strong correlation between brain volume and neuron cell density in the dentate gyrus section of the hippocampus with cognitive function. These results highlight the promising role of combination tempe in increasing cognitive function, brain mass and volume, dopamine levels, and suppressing serum β-amyloid.
Exploring the hypoglycemic potential of fresh, semangit, and bosok tempe: A comparative metabolite profile Astawan, Made; Adurrasyid, Zaid; Novita, Rias R.; Damayanti, Aprilia F.; Saraswati, Saraswati; Wresdiyati, Tutik; Saithong, Pramuan; Chitisankul, Wanida T.; Putri, Sastia P.
Narra J Vol. 5 No. 2 (2025): August 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i2.2327

Abstract

Tempe, a traditional Indonesian fermented soybean product made with Rhizopus spp., is classified based on fermentation duration into fresh (two days), semangit (five days), and bosok (seven days) varieties, fermented at room temperature (28–30°C). Longer fermentation is believed to enhance its antidiabetic properties. The aim of this study was to compare the metabolite profiles and hypoglycemic activities of fresh, semangit, and bosok tempe made from germinated and non-germinated soybeans. Diabetic rat models were used to assess the effects of these tempe types on body weight, blood glucose levels, serum insulin, pancreatic β-cell count, and glycogen content in liver and muscle tissues. Metabolomic profiling was conducted using gas chromatography-mass spectrometry (GC-MS), followed by principal component analysis (PCA) to assess the influence of fermentation stage and germination. Fresh tempe, especially from germinated soybeans, had the highest moisture content. Fermentation duration significantly influenced color, texture, and pH, with bosok tempe showing the most notable changes. Tempe and gliclazide significantly reduced blood glucose in diabetic rats in vivo, with semangit and bosok tempe restoring levels close to normal. However, weight loss was not reversed. Bosok non-germinated tempe induced the highest insulin levels among tempe treatments and improved β-cell count and density to levels comparable with gliclazide. Glycogen stores in the liver and muscle were significantly restored by tempe, with bosok non-germinated tempe showing the greatest effect. GC-MS profiling identified 154 metabolites, of which 63 were annotated. Fermentation and germination shifted the metabolite profile, with bosok non-germinated tempe showing the highest diversity, including amino acids, sugars, and amines. PCA separated samples by fermentation stage, highlighting metabolite accumulation with prolonged fermentation. The findings revealed that bosok tempe from non-germinated soybeans had the highest abundance of bioactive metabolites, including isoflavones, which likely contributed to its superior antioxidant and hypoglycemic potential compared to other tempe types.
Co-Authors . Komari A.A. Ketut Agung Cahyawan W Abidah, Puri Adzrok Adi Winarto Adurrasyid, Zaid Afifah, Diana N. Akmal, Muhammad Ichlasul Alamsah Firdaus Alfarisi, Hamzah Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Andi Early Febrinda Andi Mu’nisa Ani Karmila Ans Budi Hartanta ANZS BUDY HARTANTA Arief Boediono Armando M Saragih Aziz, Sandra Azizatul Ulfa Bambang Pontjo Priosoeryanto Bambang Purwantara Bella Dinar Fauqii Cahyani Berry Juliandi Chitisankul, Wanida T. Citra Noviana Dadang Supriatna Dadi Hidayat Maskar Dadi Hidayat Maskar, Dadi Hidayat Damayanti, Aprilia F. Damayanti, Aprilia Firdha Damiana Rita Ekastuti Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi DEDDY MUCHTADI Deddy Muchtadi Diini Fithriani Dimas Ahmad Rizaldi Dwi Febiyanti - Dwi Kesuma Sari Dwi Utami, Septi Eiichiro Fukusaki Eka Prasetiawan Eka Prasetiawan Eka Prasetiawan Elmeizy Arafah Erna Suzanna Evi Damayanti Evy Damayanthi Fithriani, Diini Fitrah Asma Ulhusna Fransiska R Zakaria Hadiningtias, Primanisa Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hardinsyah Hidayati, Mustika I Komang Gede Wiryawan I Nyoman Suarsana Ichsani, Nadya Inas Suci Rahmawati Indah Fajarwati, Indah Indira Saputra Irma Isnafia Arief Isnafia Arief , Irma Ita Djuwita Jefriaman Sirait Joko Hermanianto Karnila, Rahman Karnila Ketut Adnyane Mudite koekoeh santoso Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah LUSIA YUNI HASTANTI MADE ASTAWAN Made Astawan Made Astawan Made Darawati Manalu, Johanes Marojahan MARIA BINTANG Maryani Suwarno Maryani Suwarno Maryani Suwarno Muhamad Firdaus Muhamad Firdaus Muhammad Agus Muljanto Muhammad Ichlasul Akmal Muhammad Ichsan Mursyid . Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nancy Dewi Yuliana NASTITI KUSUMORINI Nelis Imanningsih Ni Nengah Lasmiati Novita, Rias R. Palupi, Nurheni Sri Prabandari, Silvia Arin Prasetyawati, Renny Candra Prayudani, Ayu P G Prayudani, Ayu Putri Gitanjali Prima Yaumil Fajri Prima Yaumil Fajri Putri, Anisya Saeila Putri, Sastia P. Putri, Sastia Prama Putty Anggi Lestari Rafidha Irdiani Rahmawati, Siti Irma Ramdhani, Rizal Pauzan Ratnaningsih Eko S. Renny Candra Prasetyawati Ria Ceriana Rini Kesenja Rita Khairina Sadiah, Siti Saithong, Pramuan Sandra Arifin Aziz Saputra, Indira Saragih, Armando M SARASWATI SARASWATI Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Savitri Novelina Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Sidik . Silvia Arin Prabandari Siti Harnina Bintari Siti Sa&#039;diah Siti Sa'diah Siti Sa'diah Siti Sadiah Siti Sa’diah SITI SA’DIAH Soewarno S Soekarto Soewarno Soekarto Sofiawati Sofiawati Sofiawati, Sofiawati Sri Rahmatul Laila Sri Widowati Sri Widowati Srihadi Agungpriyono Subangkit, Mawar Sukarno Sukarno Suliantari . Sussi Astuti Taopik Ridwan TARUNI SRI PRAWAST MIEN KAOMINI ANY ARYANI DEDY DURYADI SOLIHIN TEGUH SURANTA SINULINGGA Tessa Winandita Trioso Purnawan Tryas, Anisha Ayuning Ulhusna, Fitrah Asma VENNY FEBRIYANI Vera Di Nurwati Wasmen Manalu Yalmaida, Nabila Az Zahra Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan YOLI ZULFANEDI Yuspihana Fitrial