ACCEPTABILITY AND IN VITRO PROTEIN QUALITY OF BLACK SOYBEAN TEMPE (Glycine soja) WITH COOKED BY HIGH TEMPERATURE

Nurhidajah

Food processing with high temperatures can cause a variety of chemical reactions that are beneficial or detrimental. Protein is one of the important nutrients that easily reacts on heat processing. The purpose of this study is to evaluate the acceptability variations of processing, analyze the quality of proteins in vitro in the black soybean tempe and compare four ways of processing (boiling, steaming, frying and roasting toward the digestibility and the quality of proteins in vitro, with the control without treatment.                                                                                                              

The materials of the research object is black soybean tempe. The study consisted of the preliminary research which determine and analyze the characteristics of tempe proksimatnya,and the primary research consisting of 2 phases.They are the phase 1 called the determination of processing standards  and the phase 2 called the analysis of  acceptability and the quality of protein in vitro. Preliminary research design used 3x2 factorial with the factors of yeast’s amount and the thickness of tempe, whereas the main study is one factor experiment with completely randomized design basis (RAL) and the number of test 4. Variable measured is the acceptability and the quality of protein including protein levels, the in vitro digestion, amino acids and Protein Digestibility Corrected Amino Acid Score (PDCAAS). Analysis data used Friedman test to acceptability and Anova (Analysis of variance) for the quality of protein. 

http://www.magi.undip.ac.id/penelitian/28-english-version/165-acceptability-and-in-vitro-protein-quality-of-black-soybean-tempe-glycine-soja-with-cooked-by-high-temperature