Theodora, Devina and Puteri, Maria Dewi P. T. Gunawan and Ginting, Erliana (2020) Review on Indonesian Soybean as Protein Source and Ingredient for Tempe Production. Bachelor thesis, Swiss German University.

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Abstract

Soybean is one of the most consumed food sources in Indonesia, particularly as a cheap protein source relative to animal protein sources. Most of soybean is use for tempe production. However, the national production of soybean has not met the domestic demand and about 65% needs to be imported. In these recent years, the Ministry of Agriculture through Indonesian Legumes and Tuber Crops Research Institute (ILETRI) has released a number of improved soybean varieties in order to meet the national demand. The purpose of this review is to evaluate the Indonesian soybean for tempe preparation, and the advantage(s) compared to imported soybean. This review covered discussions on attributes of soybean that contribute to tempe production such as seed size, colour, taste, and protein content. It also pointed out that several Indonesian soybeans may excel as tempe ingredient to large seed size, high yield, protein content, and may have higher preference in its colour, taste, and acceptance than tempe from Imported soybean.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Tempe; Indonesian Soybean; Protein
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD9019 Protein products industry Q Science > QP Physiology > QP141 Nutrition T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	02 Nov 2020 14:08
Last Modified:	02 Nov 2020 14:08
URI:	http://repository.sgu.ac.id/id/eprint/1884

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