Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum

Wahjudi, Mariana and Tjahyadi, Audrey Layana and Erawati, Christina Mumpuni and Sukweenadhi, Johan (2023) Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum. Food Science and Technology, 43. e18423. ISSN 1678-457X

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Abstract

Food Sci. Technol, Campinas, 43, e18423, 2023 1Original Article Food Science and Technology DOI: https://doi.org/10.5327/fst.18423ISSN 0101-2061 (Print) ISSN 1678-457X (Online) Received Feb. 27, 2023 Accepted Jun. 21, 2023 1University of Surabaya, Biology Department, Raya Kalirungkut, Surabaya 60293, East Java, Indonesia. 2University of Surabaya, Master of Biotechnology, Raya Kalirungkut, Surabaya 60293, East Java, Indonesia. *Corresponding author: mariana_wahyudi@staff.ubaya.ac.id Abstract Raw cacao beans are non-premium cacao without cacao pulp fermentation. This raw bean still contains enough protein and polyphenol contents for functional food. In this study, cacao bean was used to substitute soybeans in tempeh fermentation. The soybean-cacao tempeh, called tekao tempeh, was then processed to make tekao flour. The aim of this research was to evaluate the characteristics of the flour made from soybean:cacao tempeh. The tekao flour was made from tempeh with a soybean:cacao proportion of 70:30. The tekao flour had an antioxidant activity of 48.1% and a soluble protein content of 444.7 mg.L-1 . The water- and oil-holding capacities of tekao flour were 240.4% and 107.2%, respectively. The bulk density, angle of repose, and particle size were 0.427 mg.L-1 , 44.9º, and 546 μm, respectively. The water content and water activity were 7.3% and 0.55% w/w, respectively. Based on the flour characteristics, tekao flour made from 70:30 of soybean:cacao bean tempeh has the potential to be functional food considering its antioxidant properties and other characteristics.

Item Type:	Article
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	Ester Sri W. 196039
Date Deposited:	09 Aug 2023 03:02
Last Modified:	09 Aug 2023 12:53
URI:	http://repository.ubaya.ac.id/id/eprint/44684

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