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How does soybeans effect the proximate analysis for Tempeh?

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Soybeans play a crucial role in the proximate analysis of Tempeh, influencing its nutritional composition and quality. Different studies have highlighted various aspects of soybeans' impact on Tempeh. The use of alternative soybean sources like black-eyed beans and winged bean seeds can affect the protein content and antioxidant activity of Tempeh formulations. Germination of soybeans can enhance the antioxidant properties of Tempeh, with additional fermentation time leading to increased antioxidant components. Moreover, the choice of soybean varieties can result in variations in the proximate composition and textural properties of Tempeh, emphasizing the importance of seed size in determining Tempeh characteristics. Overall, soybeans significantly influence the nutritional content and quality of Tempeh through their proximate analysis.

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Open access•Journal Article•DOI The effect of starter culture on bacterial profile in soybean tempeh T.E. Pramudito, E.G.A. Putri, E. Paluphi, Y. Yogiara - Show less +3 more 31 Jan 2021-Journal of Food Science 2 Citations	Soybeans influence the bacterial profile in tempeh, with starter culture affecting the bacterial population and phylum levels, but not significantly impacting total bacterial amounts in the product.
Open access•Journal Article•DOI Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties Sri Yuliani, Juniawati, Ratnaningsih, EA Suryana - Show less +3 more 01 May 2022-IOP conference series	Soybean size has low correlation with proximate composition of tempeh. Local soybeans show superior proximate characteristics, indicating potential for diverse local soybean varieties in tempeh production.
Open access•Journal Article•DOI Development of tempeh made from soybeans, black-eyed beans, and winged beans Reggie Surya 01 Jun 2023-IOP conference series	Soybeans significantly impact the proximate analysis of tempeh, with the study showing that a formulation of 50% soybeans and 50% winged bean seeds resulted in the highest protein content.
Open access•Journal Article•DOI Physicochemical and Antioxidant Properties of Germinated Soybean Tempe after Two Days Additional Fermentation Time 06 Jun 2022-Biointerface Research in Applied Chemistry	Soybean germination minimally impacts proximate analysis of Tempeh, showing no significant changes in composition, while additional fermentation time enhances antioxidant properties without major alterations in proximate content.

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How would soybeans have a direct impact on the results of a sensory evaluation conducted for tempeh?5 answersSoybeans play a crucial role in the sensory evaluation of tempeh due to their impact on various quality aspects. Different studies have explored the use of soybean alternatives in tempeh production. Soybeans are rich in protein, which is a key factor influencing the texture and taste of tempeh. Additionally, the protein content of soybeans affects the overall nutritional value of tempeh, making it a preferred choice for sensory acceptance. However, the sensory evaluation results can vary based on the proportion of soybeans used in tempeh production, as seen in studies comparing different soybean ratios with other ingredients. Therefore, the presence and proportion of soybeans directly impact the sensory attributes such as taste, texture, aroma, and color of tempeh, influencing consumer preferences and acceptance levels.

How does the soybeans directly impact the proximate analysis for Tempeh?4 answersSoybeans play a crucial role in determining the proximate analysis of Tempeh. Different studies have highlighted the impact of soybean varieties and their combinations with other ingredients on the proximate composition of Tempeh. The choice of soybeans, whether local or imported, affects the protein content, antioxidant activity, and overall quality of Tempeh. Additionally, the proportion of soybeans in combination with other ingredients like jali influences the nutritional content and organoleptic properties of Tempeh. Moreover, the germination of soybeans can enhance the antioxidant properties of Tempeh, showcasing changes in physicochemical properties without significant alterations in proximate composition. Furthermore, the substitution of soybeans with rice bran in Tempeh production can impact the proximate characteristics, total phenolic content, and sensory properties of the final product.

How does the soybeans indirectly impact the proximate analysis for Tempeh?5 answersSoybeans indirectly impact the proximate analysis of Tempeh by influencing its nutritional composition and sensory properties. Different studies have explored the use of alternative ingredients like black-eyed beans and winged bean seeds in Tempeh production, showing variations in protein content, antioxidant activity, and sensory acceptance. Additionally, the substitution of soybeans with rice bran in Tempeh formulation has been studied, revealing changes in protein, fat, and total phenolic content, affecting the sensory properties. Moreover, the variety of soybeans used in Tempeh production affects its characteristics, with local varieties showing superior proximate composition and texture, indicating a correlation between soybean size and Tempeh quality. These findings highlight how soybeans, whether through substitution or variety, play a crucial role in determining the nutritional and sensory attributes of Tempeh.

What is proximate analysis?5 answersProximate analysis is a method used to determine the composition of a substance by measuring its various components. It is commonly used in the analysis of coal, citronella, local food, and biochars. The traditional methods for proximate analysis are time-consuming, labor-intensive, and expensive. However, the near-infrared spectroscopy (NIRS) technique provides a rapid and nondestructive method for coal proximate analysis. The analysis includes determining the moisture, volatile matter, fixed carbon, and ash content of the substance. Proximate analysis is also used to assess the quality of biochars for use as soil amendments, with a modified method that includes a N2 purge during moisture and volatile matter determination. The results of proximate analysis can be used to evaluate the composition and properties of different substances, such as coal, citronella, local food, and biochars, for various applications.

What is ash in proximate analysis?3 answersAsh in proximate analysis refers to the inorganic residue left after a sample is burned at high temperatures. It is one of the components measured in proximate analysis, which is the determination of a group of closely related components together. In proximate analysis, ash is determined by burning a sample to remove organic matter, leaving behind the mineral content. The ash content is commonly measured in various materials such as urine, feces, foods, and solid mineral fuels. Ash determination is important in various fields, including the management of wheat extraction rate during the milling process. Different methods and techniques, such as titrimetric procedures and image analysis, are used to determine ash content accurately and efficiently.

Why proximate analysis is important?5 answersProximate analysis is important because it provides valuable information about the composition of food samples, such as moisture, ash, lipid, protein, and carbohydrate contents. This information is useful in various aspects of the food industry, including product development, quality control, and regulatory purposes. Proximate analysis can help in determining the general category of a food sample and its similarity to other materials reported in the literature. Additionally, proximate analysis can be used to calculate emissions and ash production in industries such as coal-fired electric power plants. Analyzing the main components of a food sample through proximate analysis can provide a comprehensive understanding of its nutritional value and quality, making it an essential tool in the food industry.

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