Abstract

Djunarlin Tojang¹, Saparuddin Saparuddin^2*, Alimuddin Alimuddin³ and Zul Arham⁴

DOI : http://dx.doi.org/10.13005/ojc/370106

In this study, the effect of pretreatment and solid-state fermentation (SSF) on tempeh protein content has been studied. Pretreatment and SSF are important processes for producing high-quality tempeh. Based on the results of the analysis using a UV-Vis spectrophotometer at λmax = 540 nm, it is known that both pretreatment and SSF cause the reduced tempeh protein content. Pretreatment causes the total protein content (w/w) to decrease rapidly from 1.05% to 0.82%, while the SSF causes the content dissolved protein (w/w) reduced from 0.57% to 0.11%. In addition, SSF increased the tempeh pH from 4.67 to 5.65, and decreased the water content (%) from 6.38 to 2.04.

Pretreatment; Protein Content; SFF; Tempeh

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