Enhancement the Functional Characteristics of Jack Bean (Canavalia ensiformis (L.) D.C.) Sprouts by Tempeh Fermentation in Different Packaging Type
Friska Citra Agustia12*, Aprilia Fitriani3

1Department of Nutrition Science, Faculty of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, Indonesia.
2Research Centre of Rural Health, Institute for Research and Community Service, Universitas Jenderal Soedirman, Purwokerto, Indonesia.
3Food Technology Department, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia.

Abstract

Background: Degenerative diseases constitute a worldwide health issue that requires urgent attention. Diabetes mellitus is a type of degenerative disease that poses a global health challenge. The prevention of diabetes mellitus can be achieved by consuming meals rich in resistant starch and fiber. Tempeh is one example of a food that contains significant amounts of both. Tempeh can be manufactured from several varieties of legumes and peas. The production of tempeh employs the action of Rhizopus sp. during the fermentation process. The quality of the manufactured tempeh is affected by the raw materials and packaging employed. Variations in packing will influence the fermentation conditions accessible for Rhizopus sp.
Purpose: This study seeks to assess the variations in packaging styles on the starch and dietary fiber compositions of tempeh derived from jack bean sprouts.
Methods: This research experimental methods with one factor included three distinct types of packaging: teak leaves, banana leaves, and plastic packaging. the fermentation time is 48 h. The data were analyzed using analysis of variance. The average difference between treatments was analyzed using Tukey^s test, and statistical significance was considered at P<0.05.
Results: The results indicated that tempeh in plastic packaging contained the highest total starch (54.54%), but tempeh wrapped in banana leaves exhibited the most resistant starch concentration (14.54%). Conversely, tempeh encased in teak leaves possesses the highest nutritional fiber level (28.1%), in comparison to tempeh wrapped in other materials.
Conclusion: Tempe bean sprouts packaged in teak and banana leaves exhibited reduced levels of amylose and amylopectin relative to those packaged in plastic. Nonetheless, tempe packaged in banana leaves exhibited elevated levels of resistant starch, while teak leaf packing resulted in increased total dietary fiber.

Keywords: tempeh, resistance starch, dietary fiber, packaging type, germinated jack bean

Topic: Nutrition Science and Functional Food Development