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Sanayei, Sanaz
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Journal : Journal of Agri-Food Science and Technology (JAFoST)

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Texture Profile Analysis of Lamtoro Gung (Leucaena leucocephala ssp. Glabrata (Rose) S. Zarate) Tempeh Fitriani, Aprilia; Haliza , Miftah Nur; Utami , Nurul Putrie; Nyambayo, Isabella; Sanayei, Sanaz; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10226

Abstract

Lamtoro Gung seeds are low in fat content but rich in protein. Lamtoro Gung is often used as an alternative protein source. Lamtoro Gung is usually taken as a prepared meal containing grains and nuts. It is germinated and utilized in a variety of dishes, including the production of tempeh. However, nothing has been done to explain the textural profile of Lamtoro Gung tempeh, which is made by fermentation processes in various packaging materials such as plastic, banana leaves, and teak leaves. This study aims to evaluate the textural characteristics of Lamtoro Gung tempeh produced using different packaging materials and fermentation periods. This study contributes to understanding how packaging variations affect the texture of Lamtoro Gung tempeh. Tempeh made from teak leaf packaging and fermented for four days offered better texture profile hardness (195.38 N), cohesiveness (0.46), gumminess (81.57 N), and chewiness (54.99 N) higher than banana leaves; hardness (49.90 N), cohesiveness (0.29), gumminess (14.52 N), and chewiness (10.14 N) but similar to plastic; hardness (165.28 N), cohesiveness (0.45), gumminess (74.23 N), and chewiness (50.35 N). Therefore, packaging material impacts the texture profile of tempeh fermented from Lamtoro Gung seeds. Sensory evaluation of the tempeh would need to be investigated to check consumer acceptance of the product.
Total Phenolic Content and Hedonic Quality of Germinated Jack Bean Tempeh at Different Fermentation Times and Packaging Types Agustia, Friska Citra; Salma, Rafida; Hamidah, Salma Azra; Dewi, Kifayati Rosiyanti; Sanayei, Sanaz
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12698

Abstract

This study evaluated the interaction effects of different fermentation durations and packaging types on producing the best-germinated jack bean tempeh based on total phenolic content (TPC) and hedonic quality. This study uses a factorial experimental design with a randomized group of 3 × 3 treatments. The factors included fermentation durations (48, 60, and 72 hours) and packaging types (plastic, banana leaves, and teak leaves). There were 9 treatments with 3 replications each. Statistical analysis for TPC was performed using ANOVA, while hedonic quality was analyzed using the Friedman test. If significant effects (p<0.05) were detected, data analysis was continued with DMRT. The best treatment was determined using De Garmo's effectiveness index test. The interaction between fermentation duration and packaging type significantly affected TPC (p=0.045), color quality (p=0.000), aroma (p=0.004), and appearance (p=0.000), but had no significant effect on taste quality (p=0.100). The best treatment was tempeh which had a fermentation duration of 60 hours and used plastic packaging. It contained 0,97 mg GAE/g of phenolic compounds (low) with antioxidant activity IC50 value of 6.951,38 ppm (weak). It had hedonic scores of 3.50 for taste (characteristic of tempeh), 3.20 for aroma (not musty), 3.90 for color (white), and 3.20 for appearance (compact). Based on its TPC and antioxidant activity, it is not sufficiently strong to inhibit oxidative stress. These results can be used as a basis for considering the use of germinated jack beans as an alternative antidiabetic functional food product.
Co-Authors Aprilia Fitriani Dewi, Kifayati Rosiyanti Friska Citra Agustia Haliza , Miftah Nur Hamidah, Salma Azra Nyambayo, Isabella Rahmadhia, Safinta Nurinda Salma, Rafida Utami , Nurul Putrie