Effect of Tempe Processing on Genistein Content

DIKI PRAYUGO WIBOWO, - and SITI USWATUN HASANAH, - and SUKRASNO, - and RIKA HARTATI, - (2022) Effect of Tempe Processing on Genistein Content. SIMPLISIA: Journal of Pharmaceutical and Biology, 1 (1). pp. 22-29. ISSN 2694-7959

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Abstract

Tempe is one of the traditional foods consumed by the Indonesian people, and is produced from soybean fermentation using Rhizopus oligosporus. Furthermore, soybeans contain a high concentration of isoflavones such as genistein. Therefore, this study aimed to determine the genistein content in tempe. A soybean fermented for 46 hours showed three times higher genistein, compared to its seeds. The results of the research showed that boiling, steaming and frying of tempe increased its genistein content. The highest result was from frying, which had 7 times more genistein content

Item Type:	Article
Uncontrolled Keywords:	Boiling, Genistein, Fermentation, Frying, Soybean, Steaming
Subjects:	Q Science > Q Science (General)
Divisions:	Lembaga Penelitian dan Pengabdian Masyarakat > Publikasi Penelitian
Depositing User:	Diki Prayugo Wibowo
Date Deposited:	17 Aug 2024 19:35
Last Modified:	17 Aug 2024 19:35
URI:	http://repository.stfi.ac.id/id/eprint/879

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