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Effects of Cooking Method on Some Constituents of Tempe, a Fermented Soybean
Dissertation Abstract:
The effect of cooking method on tempe was studied. The soybean variety Sj-2 was used in the preparation of tempe. Tempe was prepared using the method commonly practiced in Indonesia. Locally produced tempe mold was used as inoculant in the fermentation. The experiment was conducted using completely randomized design, which consisted of 16 combined treatments using four levels each of cooking practice and cooking time. The parameters observed were riboflavin, thiamine, amino acids, reducing and non-reducing sugars, ash, and the development of brown color.
The kinetics of degradation of some constituents were also studied. Three levels of temperature, namely: 156, 180, and 185°C were used in the experiment. The kinetic study was evaluated using the first order reaction model. Activation energy was calculated using Arrhenius relationship.
Results showed that cooking practice as well as cooking time\ affected all the parameters. Cooking temperature also affected all the parameters, except ash content of tempe. Tempe goreng had the highest nutrient retention in most cases, while tempe bacem had the lowest.
Data from the kinetic study showed that the degradation of lysine, thiamine, and reducing sugar as well as the development of brown color can be well-represented by first order equation. The activation energy (Ea) of thiamine and lysine degradation were similar with previously reported values.