Valorization of Tempe-Based Ingredients: Protein

Tempe is a traditional fermented product that originated in Indonesia. Tempe is generally made from soybean that undergoes fermentation by Rhizopus spp. Soybean is the most common material for making tempe. However, in certain region of Indonesia, other legumes and coconut waste have been utilized as a substrate for tempe making (Romulo and Surya 2021).

Tempe has been regarded as a superfood, containing not only nutritional contents but also some bioactive compounds. Bioactive compounds are extra-nutritional constituents that are found in small quantities in foods providing health benefits beyond the basic nutritional value of the product. The main ingredient of tempe is soybeans (Glycine max), therefore bioactive components of soybeans would most likely be found in tempe, or might even be more “activated” due to the fermentation process (Astawan et al. 2018). This is due to the enzymatic activity of microorganisms which works on the soybean substrate (Gibbs et al. 2004 and Barus et al. 2008 in Astawan et al. 2018). Those bioactive components will lend active physiological properties for health.

One of the bioactive compounds that can be found in tempe is protein. Although the protein content of tempe and unfermented soybeans is almost the same, the soluble protein content increases sharply due to the action of protease enzyme produced by mold during fermentation. Research claim that there is decreasing protein from making process tempe because some of processing factor such as soaking, boiling, heating that can make the protein denatured (Jayanti 2019). The longer fermented time then the more protein content decreased by the enzymatic activity (Kristiadi and Lunggani 2022). 

However, the denaturation will make tempe has easier digestible protein than unfermented soybeans. Furthermore, the quality of protein in tempe is slightly higher than in unfermented soybean  (Affandi et al. 2010). On fermentation process, overhaul of complex protein compounds to the simple one is important for the results and one of main factor that determine tempe quality as a source of protein that easily to digest and utilized directly by the body (Jayanti 2019).

Protein in tempe provides valuable health benefits for the body. Being a rich and complete source of protein, tempe plays a crucial role in building and repairing body tissues, including muscles, skin, and vital organs. The essential amino acids present in tempe's protein content also support optimal growth and development, especially during childhood, adolescence, and pregnancy (Annisa and Dewi 2021). 

Moreover, tempe's protein content aids weight loss by regulating appetite, promoting a longer-lasting feeling of fullness after meals, and increasing calorie burning through digestion. Additionally, it helps preserve muscle mass during weight loss, ensuring the body continues to burn more calories even at rest. These appetite-regulating, thermogenic, and muscle maintenance benefits make tempeh an effective choice for a healthy and sustainable weight loss program (Leidi et al. 2015).

The protein in tempe can be hydrolyzed with enzymes and then used as an alternative natural flavoring. Protein hydrolysis technique is a technique to break down the protein structure into simpler fractions such as polypeptides or amino acids so that it will increase the protein content in the hydrolysate. After the enzymatic protein hydrolysis process, the protein content will increase (Khanifah 2018). 

In general, hydrolysates contain low molecular weight peptides, consisting of 2 to 4 amino residues. If hydrolysis is carried out perfectly, a hydrolysate will be obtained consisting of a mixture of 18 to 20 kinds of amino acids. Protein hydrolysate in soybean pulp or in tempe is the product of the breakdown of complex proteins into simple peptides and amino acids by enzymes, acids or bases. 

The method of protein hydrolysis using enzymes is an efficient way because it can produce protein hydrolysates that avoid the destruction of certain amino acids such as tryptophan and glutamine. The results of protein hydrolysates can be used as natural flavorings, dietary supplements for muscle building, menus for people with digestive disorders and can be used as intermediates for the isolation of free amino acids to meet the needs of the food and health industries (Yazid and Nuha 2017)

Nowadays, home-made industries are making many different kinds of tempe derivative products. Since soybean contains many proteins that almost weigh the same (or even more) as meat. Considering the benefits of nutrients in soybean, especially protein, we can use soybean to develop a plant-based daily-dietary product, like tempe chips, tempe nuggets or even tempe-based cake. The reason behind this is protein takes a longer time to digest in our body, therefore it keeps us reducing our daily calorie intake, and it may become an obesity treatment. The latest studies are trying to develop meat substitutes based on tempe, this research is aimed to find an alternative source of protein, low saturated fat, and high fiber food.

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