a review of potency non-soy legumes in indonesia as raw

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By Elena Santosa

11605002

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 July 2020

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Elena Santosa STATEMENT BY THE AUTHOR

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.

Elena Santosa

_____________________________________________

Student Date

Approved by:

Maria D.P.T. Gunawan Puteri, S.TP., M.Sc., PhD _____________________________________________

Thesis Advisor Date

Della Rahmawati, S.Si, M.Si.,

_____________________________________________

Thesis Co-Advisor Date

Dr. Dipl. –Ing. Samuel P. Kusumocahyo

_____________________________________________

Dean Date

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Elena Santosa ABSTRACT

A REVIEW OF POTENCY NON-SOY LEGUMES IN INDONESIA AS RAW INGREDIENT FOR TEMPE PRODUCTION

By Elena Santosa

Maria D.P.T. Gunawan Puteri, M.Sc., Ph.D, Advisor Della Rahmawati, S.Si, M.Si., Co-Advisor

SWISS GERMAN UNIVERSITY

The availability of legumes in Indonesia is abundant. Many of them show great potential as an alternative ingredient to suppress the deficiency of nutrient intake. However, the utilization needs to be improved. The aim of this review is to evaluate the potential of selected non-soy legumes which are jack bean, mung bean, red kidney bean, and cowpea based on some consideration such as productivity and their potential to be used as raw ingredient for tempe production related to the nutrient content, functional properties, and sensory characteristic. Despite the high production of non-soy legumes, the utilization is still considerably low. Several researches stated that non-soy legume shows a great nutrient profile and good functionalities after being processed into tempe. Nutrient content of jack bean, mung bean, red kidney bean, and cowpea were improved due to the removal of antinutrients by the processes involved in tempe production. It shows a similarity and comparability to nutrient content of soybean tempe and even shows better functionality. The overall acceptance, however, still has not been reached even though there is similarity in some sensory attributes.

Keywords: Non-soy legumes, alternative ingredient, jack bean, mung bean, red kidney bean, cowpea, tempe, alternative tempe ingredient, jack bean tempe, mung bean tempe, cowpea tempe, red kidney bean tempe

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Elena Santosa

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Elena Santosa DEDICATION

I dedicate this work to my future self, to my family, friends and partner

for their endless support and unconditional love throughout my life.

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Elena Santosa ACKNOWLEDGEMENTS

First of all, I would like to thank Maria D.P.T. Gunawan Puteri M.Sc., Ph.D., and Della Rahmawati S.Si., M.Si. as my Advisor and Co-Advisor for their expertise and patience, and advices in thesis writing from the very beginning until the completion.

I would also like to thank of my university friends Gabriella Glenda and Genesia Synclaire T., for their craziness, rational thoughts, supports, and critics which really helps me to keep sane and feel supported during my bachelor study. Especially to Gabriella Puteri Gunawan, Florencia Ignatia, and Stacia Fortunata for their great mental supports through the thesis period and for their willingness and patience to hear my sorrows and complains through these times.

Last but not least, special thanks to my dearest family who has been really supportive during the last 4 years of the beginning of bachelor study until its completion. I also thank my partner, Alexander Gast, who always forces me to work harder for my thesis work and gives me his biggest support and his sincere company.

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Elena Santosa TABLE OF CONTENTS

STATEMENT BY THE AUTHOR ... 1

ABSTRACT... 2

DEDICATION ... 4

ACKNOWLEDGEMENTS ... 5

CHAPTER 1- INTRODUCTION ... 10

1.1 Background ... 10

1.3 Research Objectives... 12

1.4 Significance of Study ... 12

CHAPTER 2– LITERATURE REVIEW ... 13

2.1 Tempe ... 13

2.2 Production of Tempe in Indonesia ... 14

2.3 Variation of Tempe in Indonesia ... 15

2.4 Characteristic and potency of non-soy legumes as ingredient for tempe ... 17

2.4.1 Classification and Physical Characteristic in Comparison to Soybean ... 17

2.4.2 Productivity ... 20

2.4.3 Nutrient Content ... 21

2.4.3.1 Mung bean ... 21

2.4.3.2 Cowpea ... 22

2.4.3.3 Jack bean ... 23

2.4.3.4 Red Kidney Bean ... 23

2.4.4.5 Improvement of protein content of non-soy legume as tempe ingredient………...24

2.4.4. Functional Properties ... 25

2.4.4.1 Mung bean ... 25

2.4.4.2 Cowpea ... 27

2.4.4.3 Jack bean ... 28

2.4.4.4 Red Kidney Bean ... 29

2.5 Tempe Production Process of Several Non-Soy Legumes.. ... 31

2.5.1. Production Process Modification ... 31

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Elena Santosa

2.5.3. Sensory Characteristic ... 35

2.5.4. Challenge in Production... 36

CHAPTER 3 - CONCLUSION ... 38

3.1 Conclusion ... 38

3.2 Recommendation ... 38

REFERENCES ... 39

CURRICULUM VITAE ... 50

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Elena Santosa Figure 1.Various type of tempe in Indonesia; Tempe kedelai; Tempe kacang hijau; Tempe kacang merah; Tempe oncom; Tempe semangit …………..16 Figure 2. Chemical structure of vitexin and isovitexin in mung bean seeds………25