Addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 to Pressure-cooked Komak (Lablab purpureus (L.) Sweet) to Decrease Soaking Time and Water Requirement during Acid Fermentation in Tempe Processing
Penulis/Author
WIHARYANI W (1); Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. (2); Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (3); Prof. Dr. Ir. Tyas Utami, M.Sc. (4)
Tanggal/Date
2 2024
Kata Kunci/Keyword
Abstrak/Abstract
Background and Objective: Komak beans include high nutritional values, making them promising raw materials for alternative food sources such as tempe. Because the beans are hard, they need soaking in water for 72 h with the water change every 12 h. Soybeans only need soaking for 24 h without changing the water during tempe processing. In this study, pressure cooking was used for Komak beans prior to soaking and a starter culture of Lactiplantibacillus plantarum subsp. plantarum WGK4 was added to the soaking water to decrease the quantity of water soaking and soaking time. Material and Methods: Komak beans were pretreated by pressure-cooking for various times and texture and anti-nutritional factors were assessed. The selected pressure-cooked Komak beans were soaked in water and inoculated with Lactiplantibacillus plantarum subsp. plantarum WGK4. The pH, titratable acidity, soluble protein and minerals were assessed in the soaked water and Komak beans. The soaking water was assessed for viable lactic acid bacteria and anti-nutritional and volatile compounds were assessed in the soaked Komak beans. Mold fermentation was carried out by adding 0.2% (w.w-1) tempe starter culture to the drained Komak beans and incubating for 48 h at room temperature. Results and Conclusion: Dehulled Komak beans that were pressure-cooked for 15 min included a hardness value of 34.47 N, which was close to the hardness of boiled soybeans in traditional tempe preparing. Pressure-cooking Komak beans significantly decreased antinutritional factors. Addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 during the 24-h soaking step decreased pH of Komak bean from 6.7 to 4.5. Decreases in tannin concentration was observed. Volatile compounds responsible for the beany flavor were not detected in the Komak beans at the end of the soaking. Pressure-cooking and addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 significantly shortened the soaking time and decreased water needed for Komak Tempe processing. This process provides tempe as an affordable plant-based protein alternative. This open-access article distributed under the terms of the Creative Commons Attribution Non Commercial 4.0 License (CC BY-NC 4.0). To view a copy of this license
