Formula Optimization and Characterization of Soybeans and Pearl Millet (Penisetum glaucum) Tempeh Using Simplex Lattice Design Methods
DOI:
https://doi.org/10.22437/ifstj.v8i2.37488Keywords:
enjelai; pearl millet; sorghum; soy bean; tempeh substituteAbstract
Abstract—Tempeh is a traditional Indonesian fermented food produced through the fermentation of soybeans with mold. Despite Indonesia's reliance on imported soybeans, the country possesses a wealth of locally available grains that have the potential to serve as alternative raw materials for tempeh production. These alternatives remain underutilized and insufficiently explored. The objectives of this research are (1) to optimize formulas using Indonesian indigenous grains (enjelai, sorghum, and pearl millet) as soybean tempeh substitutes, and (2) to characterize the chemical, microbiological, and antioxidant properties of tempeh. The primary response variable used to determine the optimal formulation is protein content, which must comply with the standards outlined in SNI 3144:2015. A Design of Experiments (DOE) was conducted using Mixture Design on Design-Expert 13 software with the Simplex Lattice Design (SLD) method. The optimal formula was selected based on a degree of desirability close to 1, and the model was validated by producing substituted tempeh products according to the resulting equation. The results showed that an 80:20 ratio of soybeans to pearl millet produces tempeh that meets SNI standards. The cubic model adequately explains the relationship between the experimental and predicted data, Y = 0.158375X1 + 0.033704X2 + 0.0000650X1X2 + 0.000016X1X2 (X1 - X2), where Y is tempeh protein content, X1 is soybean content, and X2 is pearl millet content. Pearl millet tempeh contained 15.94% protein, 12.8% fat, 2.47% fiber, 3.05 APM/g of coliform bacteria, and no detectable E. coli. However, pearl millet tempeh exhibited low antioxidant properties, as shown by IC₅₀ values of 2,395.22 µg/mL and phenolic content of 0.43 mg GAE/g.
Downloads
References
REFFERENCES
[1] M. Astawan, Y. S. Mardhiyyah, and C. H. Wijaya, “Potential of Bioactive Components in Tempe for the Treatment of Obesity,” J. Gizi dan Pangan, vol. 13, no. 2, pp. 79–86, 2018, doi: 10.25182/jgp.2018.13.2.79-86.
[2] B. Tamam, D. Syah, M. T. Suhartono, W. A. Kusuma, S. Tachibana, and H. N. Lioe, “Proteomic study of bioactive peptides from tempe,” J. Biosci. Bioeng., vol. 128, issue 2, 2019, doi: 10.1016/j.jbiosc.2019.01.019.
[3] A. D. Kadar, M. Astawan, S. P. Putri, and E. Fukusaki, “Metabolomics based study of the effect of raw materials to the end product of tempe—an indonesian fermented soybean,” Metabolites, vol. 10, no. 9, pp. 1–11, 2020, doi: 10.3390/metabo10090367.
[4] A. Romulo and R. Surya, “Tempe: A traditional fermented food of Indonesia and its health benefits,” Int. J. Gastron. Food Sci., vol. 26, no. May, p. 100413, 2021, doi: 10.1016/j.ijgfs.2021.100413.
[5] M. Astawan, I. S. Rahmawati, A. P. Cahyani, T. Wresdiyati, S. P. Putri, and E. Fukusaki, “Comparison between the potential of tempe flour made from germinated and nongerminated soybeans in preventing diabetes mellitus,” HAYATI J. Biosci., vol. 27, no. 1, pp. 16–23, 2020, doi: 10.4308/hjb.27.1.16.
[6] Stephanie, N. K. Ratih, S. Soka and A. Suwanto, “Effect of Tempeh Supplementation on the Profiles of Human Intestinal Immune System and Gut Microbiota,” Microbiol. Indones., vol. 11, no. 1, pp. 11–17, 2017, doi: 10.5454/mi.11.1.2.
[7] Stephanie, F. Kartawidjajaputra, W. Silo, Y. Yogiara, and A. Suwanto, “Tempeh consumption enhanced beneficial bacteria in the human gut,” Food Res., vol. 3, no. 1, pp. 57–63, 2019, doi: 10.26656/fr.2017.3(1).230.
[8] H. Aoki, S. Chuma, Y. Iba, H. Tashiro, N. Watanabe, and H. Oyama, “Comparison of bioactive components in tempeh produced by three different rhizopus starters and immunomodulatory effect of tempeh on atopic dermatitis mice,” Food Sci. Technol. Res., vol. 26, no. 5, pp. 665–672, 2020, doi: 10.3136/fstr.26.665.
[9] A. L. Nurdini, L. Nuraida, A. Suwanto, and Suliantari, “Microbial growth dynamics during tempe fermentation in two different home industries,” Int. Food Res. J., vol. 22, no. 4, pp. 1668–1674, 2015.
[10] S. Magdalena, Y. Yogiara, and A. Yulandi, “Profil Bakteri Asam Laktat dan Evaluasi Sensori dari Tempe Bungkus Daun Jati yang Disuplementasi dengan Daun Kelor,” J. Apl. Teknol. Pangan, vol. 10, no. 1, pp. 208–215, 2021, doi: 10.17728/jatp.7330.
[11] S. Sayudi, N. Herawati, D. A. Ali, J. T. Pertanian, F. Pertanian, and U. Riau, “Potencial of Leucaena Seed and Soybean As Raw Material for Making Complementation Tempeh,” Univ. Riau Jom Faperta, vol. 2, no. 1, 2015.
[12] S. Rizal, M. E. Kustyawati, Murhadi, and U. Hasanudin, “The growth of yeast and fungi, the formation of β-glucan, and the antibacterial activities during soybean fermentation in producing tempeh,” Int. J. Food Sci., vol. 2021, 2021, doi: 10.1155/2021/6676042.
[13] N. Triandita and N. E. Putri, “the Role of Soybean in Control of Degenerative Disease,” J. Teknol. Pengolah. Pertan., vol. 1, no. 1, p. 6, 2019, doi: 10.35308/jtpp.v1i1.1478.
[14] S. Jenderal and K. Pertanian, “Analisis Kinerja Perdagangan Kedelai. Pusat Data dan Sistem Informasi Pertanian Sekretariat Jenderal, Kementerian Pertanian 2022,” Portal Satu Data Pertan., 2022.
[15] Badan Pusat Statistik, “Jagung dan Kedelai,” p. 110, 2022.
[16] Kementrian Kesehatan Republik Indonesia Indonesia, Indonesian Food Composistion Table. 2018.
[17] H. Herawati et al., “Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh,” Int. J. Food Prop., vol. 26, no. 2, pp. 3532–3543, 2023, doi: 10.1080/10942912.2023.2290440.
[18] A. Nursiwi, D. Ishartani, A. M. Sari, and N. A. Istiqomah, “Physical Characteristics, Sensory Evaluation, and Amino Acid Content of Powdered Over Fermented Mlanding Tempeh,” J. Teknol. dan Ind. Pangan, vol. 32, no. 2, pp. 190–196, 2021, doi: 10.6066/jtip.2021.32.2.190.
[19] M. T. Handayani, R. Indrati, and M. N. Cahyanto, “Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides,” Indones. Food Nutr. Prog., vol. 16, no. 2, p. 42, 2020, doi: 10.22146/ifnp.46733.
[20] S. Maryam, I. D. Sastrawidana, I. K. Sudiana, and I. N. Sukarta, “Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time,” Int. J. Nutr. Food Sci., vol. 13, no. 5, pp. 199–208, 2024, doi: 10.11648/j.ijnfs.20241305.15.
[21] M. Wahjudi, A. L. Tjahyadi, C. M. Erawati, and J. Sukweenadhi, “Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum,” Food Sci. Technol., vol. 43, 2023, doi: 10.5327/fst.18423.
[22] M. Thrane, P. V. Paulsen, M. W. Orcutt, and T. M. Krieger, Soy Protein: Impacts, Production, and Applications. Elsevier Inc., 2017.
[23] Z. M. Hassan, N. A. Sebola, and M. Mabelebele, “The nutritional use of millet grain for food and feed: a review,” Agric. Food Secur., vol. 10, no. 1, pp. 1–15, 2021, doi: 10.1186/s40066-020-00282-6.
[24] Z. Arham, K. Kurniawan, L. Anhusadar, and I. Ismaun, “Spectroscopic Analysis of Tempeh Protein Content during the Production Process,” Int. J. Transdiscipl. Knowl., vol. 2, no. 1, pp. 51–62, 2021, doi: 10.31332/ijtk.v2i1.17.
[25] D. Tojang, S. Saparuddin, A. Alimuddin, and Z. Arham, “Effects of Pretreatment and Solid-State Fermentation on Tempeh Protein Content,” Orient. J. Chem., vol. 37, no. 1, pp. 53–57, 2021, doi: 10.13005/ojc/370106.
[26] W. N. Rahmawati, N. Nasrullah, and I. D. Puspita, “The Effect of Jelai seed substitution on nutrition methionin, and lisyn content in soybean tempeh,” Ghidza J. Gizi dan Kesehat., vol. 5, no. 2, pp. 140–152, 2021.
[27] C. Natoli, “An Introduction to Mixture Designs,” no. August, pp. 1–17, 2020.
[28] S. Annadira, Y. A. Martino, and D. S. Damayanti, “Potential antioxidant activity and phenol content of tempeh which made from red bean (Phaseolus vulgaris L.), peanut (Arachis hypogeae L.) and soybean (Glycine max),” J. Kedokt. Komunitas, pp. 1–9, 2021, [Online]. Available: http://repository.unisma.ac.id/handle/123456789/3570.
[29] L. Yousaf, D. Hou, H. Liaqat, and Q. Shen, “Millet: A review of its nutritional and functional changes during processing,” Food Res. Int., vol. 142, no. 17, p. 110197, 2021, doi: 10.1016/j.foodres.2021.110197.
[30] A. D. Ahnan-Winarno, L. Cordeiro, F. G. Winarno, J. Gibbons, and H. Xiao, “Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability,” Compr. Rev. Food Sci. Food Saf., vol. 20, no. 2, pp. 1717–1767, 2021, doi: 10.1111/1541-4337.12710.
[31] F. Milenio, A. Fauziah, Nasrulloh, and Sofianita, “Analisis kandungan gizi, total fenol, dan sifat organoleptik tempe dengan subtitusi biji lamtoro (Luecaena Leucocepjala),” vol. 47, no. 1, pp. 47–54, 2024, doi: 10.36457/gizindo.v47i1.875.
[32] K. Hartantie, E. Susilowati, A. D. Sutrisno, and S. Sumartini, “effect of soybean (Glycine max) and lupin (Lupinusangustifolius) ratios starter types, and both interactions on characteristics of substituted tempeh,” J. Pertan., vol. 11, no. 1, p. 1, 2020, doi: 10.30997/jp.v11i1.2036.
[33] F. S. Sundari, Khoirunnisa, A. P. G. Prayudani, N. Wulandari, M. Syukur, and M. Astawan, “A Nutritional, Physicochemical, and Sensory Evaluation of Tempe Combination from Cowpea and Soybean,” Indones. Food Sci. Technol. J., vol. 8, no. 1, pp. 16–26, 2024, doi: 10.22437/ifstj.v8i1.36386.
[34] A. Sulistyaningrum, Rahmawati, and M. Aqil, “Millet flour characteristic,” Penelit. pasca panen Pertan., vol. 14, no. 1, pp. 11–21, 2017.
[35] N. Sharma and K. Niranjan, “Foxtail millet: Properties, processing, health benefits, and uses,” Food Rev. Int., vol. 34, no. 4, pp. 329–363, 2018, doi: 10.1080/87559129.2017.1290103.
[36] M. J. Abedin, A. T. M. Abdullah, M. A. Satter, and T. Farzana, “Physical, functional, nutritional and antioxidant properties of foxtail millet in Bangladesh,” Heliyon, vol. 8, no. 10, p. e11186, 2022, doi: 10.1016/j.heliyon.2022.e11186.
[37] D. Meals, H. JB, and D. SA, “Purposes of Monitoring for Pathogens and Indicators,” 2013. [Online]. Available: https://www.epa.gov/sites/production/files/2016-05/documents/tech_notes_9_dec2013_pathogens.pdf.
[38] Jumina et al., “Development of C-Arylcalix [4] resorcinarenes and C-Arylcalix [4] pyrogallolarenes as Antioxidant and UV-B protector,” Indones. J. Chem., vol. 19, no. 2, pp. 273–284, 2019, doi: 10.22146/ijc.26868.
[39] N. Jayawardana, K. M. S. Wimalasiri, G. Samarasinghe, and T. Madhujith, “Bound and total phenolic contents and antioxidant potential of selected Sri Lankan millet varieties,” Trop. Agric. Res., vol. 29, no. 3, p. 316, 2018, doi: 10.4038/tar.v29i3.8270.
[40] M. Bunzel and R. Schendel, “Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients.,” .
[41] N. Diniyah and S.-H. Lee, “Phenolic composition and Antioxidant Potential of Legumes-A Review,” J. Agroteknologi, vol. 14, no. 01, p. 91, 2020, doi: 10.19184/j-agt.v14i01.17965.
[42] S. Q. Teoh, N. L. Chin, C. W. Chong, A. M. Ripen, S. How, and J. J. L. Lim, “A review on health benefits and processing of tempeh with outlines on its functional microbes,” Futur. Foods, vol. 9, no. March, p. 100330, 2024, doi: 10.1016/j.fufo.2024.100330.
[43] F. S. . Sundari, K. Khoirunnisa, A. P. G. . Prayudani, N. . Wulandari, M. . Syukur, and M. Astawan, “A Nutritional, Physicochemical, and Sensory Evaluation of Tempe Combination from Cowpea and Soybean ”, IFSTJ, vol. 8, no. 1, pp. 16–26, Dec. 2024.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Indonesian Food Science and Technology Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
