Belinda, Amelia and Puteri, Maria Dewi P. T. Gunawan and Prabawati, Elisabeth K. (2015) Evaluation of Bioactive Compounds and Functional Properties of Mung Bean Tempeh as an Alternative Tempeh. Bachelor thesis, Swiss German University.

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Abstract

Mung bean (Vigna radiate (L.) R. Wilczek) tempeh showed a great potential as an alternative tempeh in terms of its protein content and overall acceptance value compare to other non-soy legumes (Dika 2014). This study was conducted to evaluate potencies of mung bean tempeh in comparison with soybean tempeh in relation to the antioxidant activity (DPPH radical scavenging assay), total phenolic content (Folin-Ciocalteu assay), protein content (Lowry method), amino acid content and protein digestibility (combination of Folin-Ciocalteu assay and enzyme pancreatin). The results showed that mung bean tempeh had a higher and significant value of antioxidant activity (28.19 ± 0.31 mg dry base/ml), phenolic content (404.89 ± 3.02 mg GAE/100 g dry base), beta- carotene content (15.31 ± 1.15 mg/100 g dry base), and amino acid content (104.20 ± 12.08 mg Tyrosine eq/g dry base) compare to soybean tempeh. However, affective sensory evaluation showed that mung bean tempeh still needs a development especially on its aroma, taste, and texture. In conclusion, mung bean tempeh’s bioactive compounds and functional properties are comparable with soybean tempeh, even surpass in some aspects. In addition, further development in the processing method should be done to increase its sensory acceptance.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Amino Acid Content; Antioxidant Activity; Beta-carotene Content; Fermentation; Mung Bean Tempeh; Phenolic Content; Protein Content; Protein Digestibility.
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD9019 Protein products industry T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	04 Nov 2020 06:10
Last Modified:	04 Nov 2020 06:10
URI:	http://repository.sgu.ac.id/id/eprint/1604

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