EFFECTS OF COOKING METHOD ON SOME CONSTITUENTS OF "TEMPE" AN INDONESIAN FERMENTED SOYBEANS

Abstract

The effect of cooking method on "tempe" was studied. The soybean variety Sj-2 was used in the preparation of tempe. "Tempe" was prepared using the method commonly practiced in Indonesia. Locally produced tempe mold was used as inoculant in the fermentation. The experiment was conducted using Completely Randomized Design which consists of 16 combined treatments of four levels of cooking practice and four levels of cooking time. The parameters observed were riboflavin, thiamine, amino acids, reducing and non-reducing sugars, ash, and the developnent of brown color. The kinetics of degradation of some constituents were also studied. Three levels of temperature, namely : 165, 180 and 185 C were used in the experiment. The kinetic study was evaluated using the first order reaction model. While the activation energy was calculated using Arrhenius relationship.