The Change Contents of Vitamin and Mineral on Fermented Pigeon Pea (Cajanus cajan L.) Tempeh

  • Yuni Sine Fakultas Pertanian, Universitas Timor
  • Endang S Soetarto Faculty of Biology, Universitas Gadjah mada
Keywords: Tempeh, Fermentation, Vitamins, Minerals

Abstract

Tempeh is an Indonesian traditional food rich in vitamins and minerals easily digested by the body. Materials commonly used as tempe fermentation substrate are soybean (Glicyne max), but not all areas in Indonesia can be overgrown by soybeans, therefore it is needed alternative substrates for tempeh fermentation. Pigeon pea (Cajanus cajan L.) can be used as substrate of tempeh fermentation alternative by soybean, therefore it is needed alternative substrate for tempeh fermentation. this is because pigeon pea has a fairly good nutritional content and has the content of vitamins and minerals needed by the body. However, some of these minerals are bound to phytic acid compounds which are trypsin inhibitors, so the process of processing such as fermentation is one way to decompose phytic acid compounds. In this research has been done in the form of determination testing of ash, nitrogen, vitamin and mineral content by standard method, done before and after fermentation. Ash content decreased after fermentation, nitrogen content, iron content, calcium content and phosphorus content also decreased, while vitamin B12 has increased although not significant.

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Published
2018-07-31
How to Cite
Sine, Y., & Soetarto, E. (2018). The Change Contents of Vitamin and Mineral on Fermented Pigeon Pea (Cajanus cajan L.) Tempeh. Jurnal Saintek Lahan Kering, 1(1), 1-3. https://doi.org/https://doi.org/10.32938/slk.v1i1.414
Section
Original research article