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All Journal JURNAL PANGAN
Cahyani, Ananda Putri
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Agriculture, Biological Sciences & Forestry Social Sciences

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Journal : JURNAL PANGAN

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COMPARISON OF PHYSICOCHEMICAL CHARACTERISTICS AND AMINO ACID COMPOSITION OF WATER-SOLUBLE TEMPE FLOUR AND COMMERCIAL SOYBEANPROTEIN ISOLATE Astawan, Made; Cahyani, Ananda Putri; Maulidyanti, Leonita; Wresdiyati, Tuti
JURNAL PANGAN Vol 29, No 1 (2020): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (741.459 KB) | DOI: 10.33964/jp.v29i1.462

Abstract

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.
Co-Authors MADE ASTAWAN Maulidyanti, Leonita Wresdiyati, Tuti