{"id":23786,"date":"2021-09-17T11:10:30","date_gmt":"2021-09-17T04:10:30","guid":{"rendered":"https:\/\/sgu.ac.id\/?p=23786"},"modified":"2021-12-15T14:22:20","modified_gmt":"2021-12-15T07:22:20","slug":"ilmuwan-indonesia-susun-peta-kimia-tempe","status":"publish","type":"post","link":"https:\/\/sgu.ac.id\/id\/ilmuwan-indonesia-susun-peta-kimia-tempe\/","title":{"rendered":"Ilmuwan Indonesia Susun Peta Kimia Tempe"},"content":{"rendered":"
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Tempe yang sering menjadi lauk wajib di warung-warung nasi sudah lama diketahui memiliki kandungan protein yang tinggi dan mudah dicerna. Makanan asli Indonesia dengan sejarah panjang ini terus menarik perhatian peneliti di berbagai belahan dunia karena popularitasnya sebagai superfood. Baru-baru ini, ilmuwan Indonesia di Osaka University berhasil memetakan profil kimiawi tempe yang diproduksi di Indonesia dan dibandingkan dengan tempe yang dibuat di Jepang. <\/span><\/p>\n

Della Rahmawati, yang juga seorang dosen teknologi pangan di Swiss German University di Tangerang, menuturkan bahwa kandungan tempe belum pernah dipetakan secara lengkap, khususnya profil senyawa-senyawa metabolit kimiawi di dalamnya. Melalui studi metabolomik bersama Dr. Sastia Prama Putri serta Prof. Eiichiro Fukusaki dari Osaka University dan juga Prof. Made Astawan dari IPB, Della berhasil memetakan 83 senyawa metabolit yang terkandung di dalam tempe. <\/span><\/p>\n

“Beberapa senyawa yang menarik dari hasil analisa menggunakan GC-MS adalah asam amino esensial seperti Histidine dan lysine yang merupakan asam amino penting untuk perkembangan anak dan 3,4-Dihydroxy benzoate yang merupakan salah satu senyawa polyphenol yang berfungsi sebagai antioksidan penting untuk kesehatan” tutur Della, yang sejak lama berkutat di penelitian tentang tempe. <\/span><\/p>\n

Selain tempe dari kedelai seperti yang sudah dikenal umum, Della juga mempelajari peta kimiawi tempe yang dibuat dari campuran kacang kedelai dan kacang merah. “Sebetulnya di Indonesia, bersama peneliti di SGU dan IPB saya sudah melihat potensi kacang-kacangan lain sebagai bahan baku tempe. Di berbagai daerah, tempe berbahan selain kedelai juga banyak dikonsumsi”. Penelitian Della dan timnya, yang diterbitkan pada Journal of Bioscience and Bioengineering, menunjukkan bahwa tempe dengan campuran 25% kacang merah memberikan profil asam amino yang berbeda dan lebih baik daripada 100% kacang kedelai. Ujicoba pada responden juga menunjukkan bahwa tempe dengan campuran kacang merah memiliki rasa dan tekstur yang sama dengan tempe dari kedelai. <\/span><\/p>\n

Della berharap temuannya ini membuka jalan bagi pengembangan nilai gizi tempe di masa depan, sehingga industrinya di Indonesia akan semakin berkembang. “Kombinasi jenis kacang-kacangan sebagai bahan baku tempe juga bisa dipelajari. Bukan hanya gizinya yang membaik, tapi juga bikin tempe makin lezat”, tambah Della.<\/span><\/p>\n

About SGU<\/b><\/h4>\n

SWISS GERMAN UNIVERSITY (SGU) is an international university in Indonesia, was established in 2000 as a joint effort between Indonesia, Germany, Switzerland, and Austria. We are the pioneer in offering international curricula in Indonesia. Qualified students can graduate with a Double Degree from Indonesia and Germany, which SGU provides in cooperation with partner universities; surely a valuable tool for your future careers. Ever since its establishment, SGU has been dedicated to delivering quality education in line with international standards and aims to develop skilled professionals who meet the demands of the industry. In order to achieve its objectives, SGU offers quality-oriented learning through 12 Bachelor’s Degree Programs and 4 Master’s Degree Programs ranging from Engineering, Information Technology, and Business to Life Sciences and Social Sciences. Furthermore, with small class sizes, and with English as the medium of instruction, you can look forward to pursuing your tertiary education and degree with full confidence.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div> \t\t\t<\/div>\n\t\n\t\n<\/div>","protected":false},"excerpt":{"rendered":"Tempe yang sering menjadi lauk wajib di warung-warung nasi sudah lama diketahui memiliki kandungan protein yang tinggi dan mudah dicerna. Makanan asli Indonesia dengan sejarah panjang ini terus menarik perhatian peneliti di berbagai belahan dunia karena popularitasnya sebagai superfood. Baru-baru ini, ilmuwan Indonesia di Osaka University berhasil memetakan profil kimiawi tempe yang diproduksi di Indonesia","protected":false},"author":24,"featured_media":23787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[116],"tags":[],"class_list":["post-23786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nIlmuwan Indonesia Susun Peta Kimia Tempe<\/title>\n<meta name=\"description\" content=\"Tempe yang sering menjadi lauk wajib di warung-warung nasi sudah lama diketahui memiliki kandungan protein yang tinggi dan mudah dicerna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sgu.ac.id\/id\/ilmuwan-indonesia-susun-peta-kimia-tempe\/\" \/>\n<meta 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