Analysis of Primary Metabolite Compound Content in Tempe Durian Seeds (Durio zibethinus)
DOI:
10.29303/jppipa.v10i5.7282Published:
2024-05-31Downloads
Abstract
Durian seed tempe is tempe made from durian seed waste through a fermentation process by the same microorganisms used to make soybean tempe, namely Rhizopus sp. This research aims to determine the content of primary metabolite compounds in durian seed tempe. The process of determining the fat content in durian seed tempe uses the soxhletation method with n-hexane solvent. The protein content is determined using the Kjedhal method, which uses 3 processes, namely digestion, distillation, and titration. Meanwhile, carbohydrate levels are determined using the anthrone method. Based on the results obtained in this research, namely: the results of the analysis of the fat content contained in durian seed tempe were 0.006 grams. The protein content in durian seed tempe is 0.216, and the carbohydrate content in durian seed tempe is 2.421 grams
Keywords:
Carbohydrates Durian seeds tempe Fat ProteinReferences
Adimas, M. A., & Abera, B. D. (2023). Valorization of fruit and vegetable by-products for extraction of pectin and its hydrocolloidal role in low-fat yoghurt processing. LWT, 189, 115534. https://doi.org/10.1016/j.lwt.2023.115534
Gamay, R. A. J., Botecario, P. M. N., Sanchez, P. D. C., & Alvarado, M. C. (2024). Durian (Durio zibenthinus) waste: A promising resource for food and diverse applications—a comprehensive review. Food Production, Processing and Nutrition, 6(1), 27. https://doi.org/10.1186/s43014-023-00206-4
García Arteaga, V., Leffler, S., Muranyi, I., Eisner, P., & Schweiggert-Weisz, U. (2021). Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Current Research in Food Science, 4, 1–10. https://doi.org/10.1016/j.crfs.2020.12.001
Kadar, A. D., Astawan, M., Putri, S. P., & Fukusaki, E. (2020). Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean. Metabolites, 10(9), 367. https://doi.org/10.3390/metabo10090367
Khaksar, G., Kasemcholathan, S., & Sirikantaramas, S. (2024). Durian (Durio zibethinus L.): Nutritional Composition, Pharmacological Implications, Value-Added Products, and Omics-Based Investigations. Horticulturae, 10(4), 342. https://doi.org/10.3390/horticulturae10040342
Kumoro, A. C., Alhanif, M., & Wardhani, D. H. (2020). A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits. International Journal of Food Science, 2020, 1–15. https://doi.org/10.1155/2020/4051475
Perchuk, I., Shelenga, T., Gurkina, M., Miroshnichenko, E., & Burlyaeva, M. (2020). Composition of Primary and Secondary Metabolite Compounds in Seeds and Pods of Asparagus Bean (Vigna unguiculata (L.) Walp.) from China. Molecules, 25(17), 3778. https://doi.org/10.3390/molecules25173778
Rizal, S., Murhadi, M., Kustyawati, M. E., & Hasanudin, U. (2020). Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high β-glucan content. Biodiversitas Journal of Biological Diversity, 21(6). https://doi.org/10.13057/biodiv/d210639
Rizzo, G. (2024). Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective. Frontiers in Bioscience-Elite, 16(1), 3. https://doi.org/10.31083/j.fbe1601003
Robe, K., Izquierdo, E., Vignols, F., Rouached, H., & Dubos, C. (2021). The Coumarins: Secondary Metabolites Playing a Primary Role in Plant Nutrition and Health. Trends in Plant Science, 26(3), 248–259. https://doi.org/10.1016/j.tplants.2020.10.008
Shi, Y., Singh, A., Kitts, D. D., & Pratap-Singh, A. (2021). Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates. LWT, 150, 111927. https://doi.org/10.1016/j.lwt.2021.111927
Shiferaw Terefe, N., & Augustin, M. A. (2020). Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition, 60(17), 2887–2913. https://doi.org/10.1080/10408398.2019.1666250
Teoh, S. Q., Chin, N. L., Chong, C. W., Ripen, A. M., How, S., & Lim, J. J. L. (2024). A review on health benefits and processing of tempeh with outlines on its functional microbes. Future Foods, 9, 100330. https://doi.org/10.1016/j.fufo.2024.100330
Yarlina, V. P., Djali, M., Andoyo, R., Lani, M. N., & Rifqi, M. (2023). Effect of Soaking and Proteolytic Microorganisms Growth on the Protein and Amino Acid Content of Jack Bean Tempeh (Canavalia ensiformis). Processes, 11(4), 1161. https://doi.org/10.3390/pr11041161
Zhang, X., Xu, S., Shen, L., & Li, G. (2020). Factors affecting thermal stability of collagen from the aspects of extraction, processing and modification. Journal of Leather Science and Engineering, 2(1), 19. https://doi.org/10.1186/s42825-020-00033-0
License
Copyright (c) 2024 Siti Nuryanti, Sitti Rahmawati, Safna Nurfadila, Anang Wahid M. Diah, Sri Mulyani Sabang, Dewi Satria Ahmar
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
