Effects of Pretreatment and Solid-State Fermentation on Tempeh Protein Content-Reference-Cited by-同舟云学术

Effects of Pretreatment and Solid-State Fermentation on Tempeh Protein Content

Published:2021-02-28 Issue:1 Volume:37 Page:53-57
ISSN:2231-5039
Container-title:Oriental Journal Of Chemistry
language:en
Short-container-title:Orient. J. Chem

Author:

Tojang Djunarlin¹,Saparuddin Saparuddin²^ORCID,Alimuddin Alimuddin³,Arham Zul⁴^ORCID

Affiliation:

1. Agrotechnology Study Program, Faculty of Agriculture, Fisheries, and Animal Husbandry, Universitas Sembilanbelas November Kolaka, 93517, Southeast Sulawesi, Indonesia.

2. Biology Education Study Program, Faculty of Teacher Training and Education, Universitas Sembilanbelas November Kolaka, 93517, Southeast Sulawesi, Indonesia.

3. Chemistry Education Study Program, Faculty of Teacher Training and Education, Universitas Sembilanbelas November Kolaka, 93517, Southeast Sulawesi, Indonesia.

4. Department of Mathematics and Natural Sciences, Faculty of Tarbiyah, Institut Agama Islam Negeri (IAIN) Kendari, 93563, Southeast Sulawesi, Indonesia.

Abstract

In this study, the effect of pretreatment and solid-state fermentation (SSF) on tempeh protein content has been studied. Pretreatment and SSF are important processes for producing high-quality tempeh. Based on the results of the analysis using a UV-Vis spectrophotometer at λmax = 540 nm, it is known that both pretreatment and SSF cause the reduced tempeh protein content. Pretreatment causes the total protein content (w/w) to decrease rapidly from 1.05% to 0.82%, while the SSF causes the content dissolved protein (w/w) reduced from 0.57% to 0.11%. In addition, SSF increased the tempeh pH from 4.67 to 5.65, and decreased the water content (%) from 6.38 to 2.04.

Publisher

Oriental Scientific Publishing Company

Subject

Drug Discovery,Environmental Chemistry,Biochemistry,General Chemistry

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