Process Optimization of Tempeh Protein Isolate from Soybean (Glycine max Merr) and Cowpea (Vigna unguiculata) Mixture
| Main Authors: | Bahar, Asrul, Witono, Yuli |
|---|---|
| Format: | Article |
| Bahasa: | eng |
| Terbitan: |
, 2016
|
| Subjects: | |
| Online Access: |
http://repository.unej.ac.id/handle/123456789/76960 |
| ctrlnum |
123456789-76960 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title>Process Optimization of Tempeh Protein Isolate from Soybean (Glycine max Merr) and Cowpea (Vigna unguiculata) Mixture</title><creator>Bahar, Asrul</creator><creator>Witono, Yuli</creator><subject>Protein Isolate</subject><subject>Tempeh</subject><subject>Soybean and Cowpea</subject><description>Production of ‘tempeh’ (fermented soybean) protein isolates in Indonesia is still very low. It is necessary to increase the
production with the alternative materials which is make by soybean and cowpea mixture. The utilization of this soybean cake
(tempeh) as protein isolate raw material is expecting benefits both of soybean and cowpea component which can complement each
other. Protein’s content of protein isolates should be a minimum of 90% (db). Therefore, it is necessary to find the precipitation pH
and the optimum level of purification in order to get tempeh protein isolate with high protein content. The analytical method used
descriptive analysis. The optimal process of tempeh protein isolates from soybean and cowpea mixture conducted with pH 5 and pH 4
precipitation, the oil extraction was carried out at the beginning of the process (before extraction of protein) and before the drying
stage. The result showed that the tempeh protein isolate of soybean and cowpea mixing have 75.12% (db) protein content. It was
increasing in 20.67% to 50.16% from previous research.</description><date>2016-09-05T06:48:49Z</date><date>2016-09-05T06:48:49Z</date><date>2016-09-05</date><type>Journal:Article</type><identifier>2088-5334</identifier><identifier>http://repository.unej.ac.id/handle/123456789/76960</identifier><language>eng</language><recordID>123456789-76960</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal |
| author |
Bahar, Asrul Witono, Yuli |
| title |
Process Optimization of Tempeh Protein Isolate from Soybean (Glycine max Merr) and Cowpea (Vigna unguiculata) Mixture |
| publishDate |
2016 |
| topic |
Protein Isolate Tempeh Soybean and Cowpea |
| url |
http://repository.unej.ac.id/handle/123456789/76960 |
| contents |
Production of ‘tempeh’ (fermented soybean) protein isolates in Indonesia is still very low. It is necessary to increase the
production with the alternative materials which is make by soybean and cowpea mixture. The utilization of this soybean cake
(tempeh) as protein isolate raw material is expecting benefits both of soybean and cowpea component which can complement each
other. Protein’s content of protein isolates should be a minimum of 90% (db). Therefore, it is necessary to find the precipitation pH
and the optimum level of purification in order to get tempeh protein isolate with high protein content. The analytical method used
descriptive analysis. The optimal process of tempeh protein isolates from soybean and cowpea mixture conducted with pH 5 and pH 4
precipitation, the oil extraction was carried out at the beginning of the process (before extraction of protein) and before the drying
stage. The result showed that the tempeh protein isolate of soybean and cowpea mixing have 75.12% (db) protein content. It was
increasing in 20.67% to 50.16% from previous research. |
| id |
IOS3316.123456789-76960 |
| institution |
Universitas Jember |
| institution_id |
63 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Jember |
| library_id |
516 |
| collection |
Tesis S1 Universitas Jember |
| repository_id |
3316 |
| subject_area |
Arsitektur Astronomi Biografi |
| city |
JEMBER |
| province |
JAWA TIMUR |
| repoId |
IOS3316 |
| first_indexed |
2017-01-20T15:16:49Z |
| last_indexed |
2017-01-20T15:16:49Z |
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dc |
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1675301555201376256 |
| score |
17.605047 |