Karakteristik Fisik, Kimia dan Fungsional Tepung Tempe Koro Benguk (Mucuna Pruriens) dengan Variasi Lama Waktu Fermentasi

Abstract

Mucuna bean is an alternative type of bean that can be processed into “tempe” to replace soybeans. The obstacle faced in the processing of mucuna bean tempe is the short storage time, so one way to overcome it is through the flattening process. The flattening process requires a good fermentation stage in order to improve the desired physical and chemical texture. In this study, the factor tested was the length of fermentation consisting of 0, 12, 24, 48, 60, 72 hours. The treatment was repeated 3 times so that there were 18 total samples. The parameters tested included physical characteristics (pH, lightness), chemical characteristics (water content, ash content, fat content, protein content, carbohydrate content), functional characteristics (Oil Holding Capacity (OHC), Water Holding capacity (WHC), frothing activity, emulsion activity), and effectiveness value test. Based on the results of the study, it shows that mucuna bean tempe flour with different lengths of fermentation in each test has results that tend to reduce pH value, brightness, moisture content, ash content, protein content, Oil Holding Capacity, Water Holding Capacity, frothing power, froth stability, and emulsion stability. The fermentation time of mucuna bean tempe flour tends to increase the value of carbohydrate content and emulsion power. The best treatment was found in the fermentation time of 48 hours.