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All Journal Jurnal Biosains Pascasarjana Biology, Medicine, & Natural Product Chemistry Jurnal Farmamedika (Pharmamedica Journal) BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Katalisator Epmas: Edukasi dan Pengabdian Masyarakat Jurnal Sains dan Kesehatan Sadewa: Jurnal Pengabdian Masyarakat
Sholihatil Hidayati
Program Studi Farmasi, Fakultas Ilmu Kesehatan, Universitas Dr. Soebandi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Identification of Gamma-Aminobutyricacid (GABA) of Tempeh Made from Koro Kratok (Phaseolus lunatus) Bean and Beluntas (Plunchea indica) Leaves as Glucose Stabilizer Istiqomah Istiqomah; Dina Mustika Rini; Larisa Tania; Sholihatil Hidayati; Mohammad Rofik Usman
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.645-654

Abstract

The tempeh available on the market is predominantly made from imported soybeans, but alternative formulations using locally sourced legumes, such as koro kratok (Phaseolus lunatus), have been explored. This study investigates the potential of koro kratok tempeh enriched with Plunchea indica (beluntas) leaves to improve its functionality. The study will evaluate gamma-aminobutyric acid (GABA) levels and physicochemical changes during fermentation. Tempeh was produced using different koro kratok-to-P. indica leaf ratios (100:0, 75:25, and 50:50). Key parameters observed included mycelium development and the content of fat, moisture, ash, protein, carbohydrates, and pH. Adding P. indica increased the fat content by 0.66–2.28%, the moisture content by 68.81–78.42%, and the ash content by 0.36–1.09%. Meanwhile, the protein content ranged from 6.62–8.87%, the carbohydrate content from 12.07–21.31%, and the pH between 4.21–4.25. The inclusion of P. indica also altered the profile of dominant volatile compounds. GABA was detected in all samples, and in vivo studies showed improved blood glucose levels and glucose tolerance in prediabetic rats. These results suggest that koro kratok tempeh enriched with P. indica leaves could be a promising functional food for regulating blood glucose.
Co-Authors AHDIAH IMROATUL MUFLIHAH Aliyah Purwanti Aliyah Purwanti Anas Fadli Wijaya Ayu Angger Putri Dhina Ayu Susanti Dhina Ayu Susanti Dhina Ayu Susanti Diah Yuli Pangesti Dina Mustika Rini Dina Trianggaluh Fauziah Eni Kartika Sari Firda Oktavianti Iski Weni Pebriarti Istiqomah Istiqomah Khrisna Agung Cendekiawan Larisa Tania lindawati setyaningrum Lulut Sasmito M. Rofik Usman Mohammad Rofik Usman Mutia Hariani Nurjanah nafisah isnawati Ni Ketut Yuliana Sari Nuryatul Faizah Qurrotul Aini Rahmawati, Septyana Eka RIAN ANGGIA DESTIAWAN Ribut Retno Agustin Rizki Indah Rahayu Setyowati, Lisus Shinta Mayasari Warda Atika Silvana