Sensory
Fermentation helps develop the organoleptic properties of koro benguk, producing the desired texture, taste and aroma of its tempe product. It was found that the organoleptic properties of koro benguk tempe was slightly different from soybean tempe. Compared to soybean tempe, koro benguk tempe has a somewhat black color, slightly bitter taste, along with a harder and more brittle texture, which might affect the preference towards the product (Romulo & Surya, 2021). Amanah et al. (2019) stated that koro benguk tempe without any black soybean substitution had the highest hardness level compared to koro benguk tempe that was substituted with black soybeans, because koro benguk itself has a slightly hard texture. However, since there has been no sensory evaluation conducted, the customers’ preference could not be concluded yet.Â
Nutritional and Chemical
Analysis results of chemical composition between koro benguk seeds and koro benguk tempe, soybean tempe and requirement of tempe quality in Indonesia (SNI 3144-2015) can be seen in Table 1.
Table 1. Nutritional and chemical composition of koro benguk seeds, koro benguk tempe, soybean tempe and SNI requirement of tempe in 100 g materialÂ
Upon fermentation, there are improvements in protein, carbohydrate content, as well as antioxidant activity. Meanwhile, ash, lipid, and crude fiber content are reduced. Additionally, it was discovered that 100 g of koro benguk tempe contains 15 mg of phosphor, 2.6 mg of iron, and 0.09 mg of vitamin B1 (Romulo & Surya, 2021). Hence, koro benguk tempe has a nutritional content that is comparable to soybean tempe, attributed to the fermentation process that improves nutrients such as vitamins, minerals, as well as increasing protein bioavailability (Angelina et al., 2021). In addition, koro benguk tempe has the potential as a functional food ingredient with high bioactive compounds such as antioxidants that could provide anticancer activities (Retnaningsih et al., 2013).
Conclusion
The usage of Koro Benguk (Mucuna pruriens) as an alternative to soybean in tempe production is promising due to its rich nutritional value, functional properties, comparable organoleptic properties, and effectiveness in cultivation. Nevertheless, further research must be conducted, such as production optimization and consumer acceptance, to assess the potential to be widely adopted as the replacement of soybean in tempe production.
Reference List
Ahnan-Winarno, A. D., Cordeiro, L., Winarno, F. G., Gibbons, J., & Xiao, H. (2021). Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1717–1767. https://doi.org/10.1111/1541-4337.12710
