review on indonesian soybean as protein source and

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INGREDIENT FOR TEMPE PRODUCTION

By

Devina Theodora 11605011

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

FACULTY OF LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No.15 Alam Sutera Tangerang, Banten 15143 - Indonesia

June 2020

Revision after Thesis Defense on 10^th July 2020

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Devina Theodora I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Devina Theodora

_____________________________________________

Student Date

Approved by:

Maria D.P.T. Gunawan Puteri, STP, M.Sc, Ph.D _____________________________________________

Thesis Advisor Date

Ir. Erliana Ginting, M.Sc

_____________________________________________

Thesis Co-Advisor Date

Dr. Dipl. Ing. Samuel P. Kusumocahyo

_____________________________________________

Dean Date

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Devina Theodora ABSTRACT

REVIEW ON INDONESIAN SOYBEAN AS PROTEIN SOURCE AND INGREDIENT FOR TEMPE PRODUCTION

By

Devina Theodora

Maria D.P.T. Gunawan-Puteri, STP, M.Sc, Ph.D, Advisor Ir. Erliana Ginting, M.Sc, Co-Advisor

SWISS GERMAN UNIVERSITY

Soybean is one of the most consumed food sources in Indonesia, particularly as a cheap protein source relative to animal protein sources. Most of soybean is use for tempe production. However, the national production of soybean has not met the domestic demand and about 65% needs to be imported. In these recent years, the Ministry of Agriculture through Indonesian Legumes and Tuber Crops Research Institute (ILETRI) has released a number of improved soybean varieties in order to meet the national demand. The purpose of this review is to evaluate the Indonesian soybean for tempe preparation, and the advantage(s) compared to imported soybean. This review covered discussions on attributes of soybean that contribute to tempe production such as seed size, colour, taste, and protein content. It also pointed out that several Indonesian soybeans may excel as tempe ingredient to large seed size, high yield, protein content, and may have higher preference in its colour, taste, and acceptance than tempe from Imported soybean.

Keywords: Tempe, Indonesian Soybean, Protein

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Devina Theodora

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Devina Theodora DEDICATION

I dedicate this work to Jesus Christ who gave me blessings and strength, to my family who gave me support all the time, to my respected advisors

and lecturers for the guidance and help through this work, and my friends for the support and encouragement given

to me, and also to my beloved country, Indonesia.

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Devina Theodora ACKNOWLEDGEMENTS

First of all, I would like to thank God for His blessings and the strength He gave throughout my research. I would also like to extend my gratitude to my beloved parents and sister for the moral support, prayer, and encouragement in my research and study.

Furthermore, I would like to thank my advisor and co-advisor, Mrs. Maria D.P.T.

Gunawan Puteri, STP, M.Sc, Ph.D and Ir. Erliana Ginting, M.Sc for the advices, patience, knowledge, guidance and assistance given to me during my research. Also, to food technology lecturers for all the knowledge that has been taught to me. Further thanks to Ms. Stacia Andani Fortunata for the discussions, assistance, and advices which are a great help to me.

I would like to express my gratefulness to my best friends, Cynthia Senangsyah, Glenda Halim, Glennys Hermawan, Hana Gracia, Hillary Susanto, Kimberly Segianto, and Stephanie Liana for the continuous support and strength reminder; to my working group, Alyca Anggita, Kezia Meivira, and Steven Nathanel for ideas, companion, listening to my whine and the laughter as the stress-reliever during thesis; to my close friends in university, Frida Marcia Sugih, Glynnis Netania, Nia Wiradjaja, and Samantha Kintadjaja for the craziness, support, and all of our deep talk; to my classmates, food technology batch 2016 for these past 4 years, the precious memories and moment we have been through; and other people who contributed, whom I could not mention one by one.

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Devina Theodora TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 5

ACKNOWLEDGEMENTS ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 9

LIST OF TABLES ... 10

CHAPTER 1 - INTRODUCTION ... 11

1.1 Background ... 11

1.2 Objectives ... 13

1.3 Significance of Study ... 13

CHAPTER 2 - LITERATURE REVIEW ... 14

2.1 Soybean ... 14

2.1.1 Nutrient content of soybean ... 14

2.1.2 Indonesian domestic soybean ... 17

2.1.3 Anti-nutrient compound in soybean ... 21

2.1.4 Soybean as Protein Source ... 22

2.1.5 Soy processed foods ... 23

2.1.6 Production and consumption ... 25

2.2 Tempe ... 26

2.2.1 Tempe production ... 27

2.2.2 Nutrient content of tempe in general ... 29

2.3.4 Tempe from Indonesian soybean ... 31

2.3 Added value in Tempe ... 35

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Devina Theodora

2.3.2.1 First generation product ... 36

2.3.2.2 Second generation product ... 36

2.3.2.3 Third generation product ... 36

2.3.2.4 Overripe tempe ... 36

2.3.3 Functional benefits of soybean ... 37

2.3.3.1 Soybean functionality for women ... 37

2.3.3.2 Cardiovascular disease ... 39

2.3.3.3 Soybean for cancer prevention ... 39

2.3.3.4 Domestic soybean functionality ... 40

2.3.4 Health benefits of tempe ... 41

2.3.4.1 Digestion and absorption ... 41

2.3.4.2 Flatulence and diarrhoea ... 41

2.3.4.3 Lipid lowering effect ... 42

2.3.4.4 Anti-oxidative properties ... 42

CHAPTER 3 – CONCLUSION AND RECOMMENDATIONS ... 43

3.1 Conclusion ... 43

3.2 Recommendations ... 43

REFERENCES ... 44

CURRICULUM VITAE ... 51

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Devina Theodora LIST OF FIGURES

Figure 2.1.1 Morphology of soybean seed ... 14 Figure 2.3.2.4 Overripe tempe ... 37 Figure 2.3.3.2 Structure of isoflavone and estrogen ... 38

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Devina Theodora LIST OF TABLES

Table 1. Protein content of several legumes ... 15 Table 2. Composition of soybean seeds per 100 grams ... 15 Table 3. Nutrient composition of selected improved varieties of soybean ... 18 Table 4. Physical characteristics of some large-seeded domestic soybean varieties in comparison to imported soybean ... 19 Table 5. Some of the latest soybean improves varieties released ... 21 Table 6. PDCASS of protein source food ... 22 Table 7. Essential amino acids composition as % of total amino acids compared to FAO/WHO reference ... 23 Table 8. Nutrient content of several soy processed foods ... 25 Table 9. Nutrient Composition of Soybean and Tempe (100 grams dry weight) ... 30 Table 10. Nutrient content of cooked soybean and tempe per 100 grams wet weight ... 30 Table 11. Tempe quality from Indonesian and import soybean ... 31 Table 12. Chemical composition of tempe prepared from different varieties of soybean ... 32 Table 13. Organoleptic attributes of tempe prepared from different varieties of soybean ... 33 Table 14. Sensorial attributes of raw tempe from several improves soybean varieties .. 34 Table 15. Sensorial attributes of fried tempe from several improved soybean varieties 34