Tempe is a traditional food which is very popular in Indonesia, especially among the Java community, already widely known. but that food had been there since the reign of Sultan Agung, in the 1600s, perhaps just a few people noticed. Behind reality, it is obvious that the exercise of cultural food of our ancestors have been relatively high.
Tempe is one of the products of fermentation. Their raw materials are generally soy. But in addition, known also other raw materials, such as bean dregs to make tempeh cake, coconut pulp to make tempeh Bongkrek. gembus tempeh is made from the pulp, and seeds surly to make tempeh surly. But among all types of material, it seemed, was the soy tempeh The most popular consumer. Known, in terms of nutrition, soy tempeh is top.
Fermentation in Tempe can eliminate unpleasant odors from the soybean caused by the activity of enzymes lipoksigenase. Fungi that play a role in The fermentation process is Rhizopus oligosporus. Some important properties of Rhizopus oligosporus include the following: enzimatiknya activity, the ability produce antibiotics, biosynthesis of vitamins B, need for compounds carbon and nitrogen sources, germination of spores, and fungal mycelia penertisi tempeh into the tissue of soybean seeds.
In quantitative, the nutritional value of tempeh is slightly lower than the nutritional value of soybeans (see table). But qualitatively, the higher the nutritional value of tempeh. because Tempe has better digestibility values. This is due to levels of water-soluble proteins will increase due to the activity of proteolytic enzymes. Studies on the nutritional value of tempeh with the use of volunteers has been widely applied, for example by introducing mixed foods tempeh, rice and cassava to improve nutritional status of children under five suffering from malnutrition. Besides food mixtures containing tempeh has potential as a medical therapy for patients with chronic diarrhea
Nutrient Content of Soybean and Tempe Substance
See considerable benefit in supporting health, it appears that we need to bring the tempeh in our daily menu, in addition to its nutrient content good (vegetable protein is high) price was also affordable.
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