Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(8), 605-612
DOI: 10.12691/jfnr-7-8-8
Open AccessArticle

Nutrition Content, Protein Quality, and Antioxidant Activity of Various Tempeh Gembus Preparations

Diana Nur Afifah1, 2, , Atika Rahma1, Shinta Sarining Nuryandari1, Lola Alviche1, Pipih Indriyamti Hartono1, Dewi Marfuah Kurniawati1, 2, Hartanti Sandi Wijayanti1, 2, Deny Yudi Fitranti1, 2 and Rachma Purwanti1, 2

1Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia

2CENURE, Centre of Nutrition, Universitas Diponegoro, Semarang, Indonesia

Pub. Date: August 23, 2019

Cite this paper:
Diana Nur Afifah, Atika Rahma, Shinta Sarining Nuryandari, Lola Alviche, Pipih Indriyamti Hartono, Dewi Marfuah Kurniawati, Hartanti Sandi Wijayanti, Deny Yudi Fitranti and Rachma Purwanti. Nutrition Content, Protein Quality, and Antioxidant Activity of Various Tempeh Gembus Preparations. Journal of Food and Nutrition Research. 2019; 7(8):605-612. doi: 10.12691/jfnr-7-8-8

Abstract

Tempeh gembus is a fermented product of tofu processing that offers fairly good nutritional content at an affordable price. However, different food preparation techniques can change the nutrient content of this food product. This study aimed to determine a tempeh gembus preparation method that produces optimal nutrient content, protein quality, and antioxidant activity. Fresh, fried, steamed, and bromelain-added tempeh gembus samples were analyzed for moisture, ash, fat, protein and amino acids, protein digestibility, dietary fiber, isoflavone content, and antioxidant activity and then compared. Fresh tempeh gembus contained 1.87% fat, 11.09% dietary fiber, 4.90% protein, 89.67% protein digestibility, 14.03% amino acids, 48.07% antioxidant activity, 0.05% genistein, and 0.07% daidzein. Steamed samples contained less total fat (1.22%), dietary fiber (8.95%), protein (3.90%), protein digestibility (48.68%), amino acids (13.52%), and antioxidant activity (39.72%) but greater genistein (0.07%) and daidzein (0.09%) content versus fresh. Fried samples contained more total fat (18.23%), dietary fiber (22.24%), antioxidant activity (61.00%), and genistein (0.08%) versus fresh but lower total protein (3.92%), protein digestibility (47.68%), amino acids (4.10%), and daidzein (0.10%). Tempeh gembus with added bromelain contained 1.66% fat, 9.80% dietary fiber, 5.12% protein, 67.16% protein digestibility, 13.99% amino acids, 62.04% antioxidant activity, 0.06% genistein, and 0.07% daidzein. Addition of bromelain to tempeh gembus produced optimal nutrient content, protein quality, and antioxidant activity profiles relative to fresh samples, steaming, and frying.

Keywords:
nutrition content protein quality antioxidant activity tempeh gembus bromelain

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