Open AccessComparison of Physicochemical Characteristics and Amino Acid Composition of Water-Soluble Tempe Flour and Commercial SoybeanProtein Isolate
Author(s) -
Made Astawan,
Ananda Putri Cahyani,
Leonita Maulidyanti,
Tuti Wresdiyati
Publication year - 2020
Publication title -
pangan
Language(s) - English
Resource type - Journals
eISSN - 2527-6239
pISSN - 0852-0607
DOI - 10.33964/jp.v29i1.462
Subject(s) - tempe , food science , chemistry , valine , leucine , methionine , isoleucine , composition (language) , lysine , amino acid , proline , water activity , water content , biochemistry , linguistics , philosophy , geotechnical engineering , engineering
The aim of this research was to compared the physicochemical characteristics and amino acid composition of conventional water-soluble tempe flour (CWSTF), germinated soybean water-soluble tempe flour (GSWSTF) and commercial soy protein isolate (CPI). Water-soluble tempe flour was made from defatted flour and alkali extraction-isoelectric precipitation. The yield of CWSTF, GSWSTF, and CPI were not significantly different (p>0.05). Proximate analysis of CWSTF and GSWSTF showed significantly different from CPI except water content (p<0.05). The essential amino acids in CWSTF and GSWSTF are lysine, leucine, isoleucine, phenylalanine, valine, methionine, and threonine. Analysis of the physical characteristic CWSTF and GSWSTF showed significantly different (p<0.05) with CPI in colors, aw, and bulk density in a lower with CPI.