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Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different
Diana Nur Afifah1,2, Daniaty Afifatus Salam1, Fitria Nugraheni1
1Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, Indonesia.
Background:
Indonesia is experiencing food insecurity regarding soybean products. To address this challenge, sacha inchi (Plukenetia volubilis. L) has been identified as a potential raw material for making tempe due to the high levels of protein and polyunsaturated fatty acid (PUFA).
Objective:
This research aimed to determine the potential of sacha inchi bean tempe on proximate content, PUFA, and the effect of different cooking methods.
Method:
Water and ash content were analyzed using the gravimetric method. Moreover, protein, fat, carbohydrates, and fatty acid were evaluated using the Kjeldahl, Soxhlet, difference, and Gas Chromatography (GC) method.
Results:
There were significant differences (p ≤ 0.05) in water content, ash content, protein, saturated fat, unsaturated, and PUFA in fermentation time. Fermentation increased protein (19.50-20.50%) while reducing water (30.26-28.51%) and PUFA (35.35-32.99%). Cooking methods significantly impacted fatty acids, with steaming retaining the highest PUFA (29.97%) and linolenic acid (14.63%), while frying increased saturated fat (11.24%).
Conclusion:
Fermentation process in sacha inchi bean tempe could reduce the water content and saturated fat. This process also increased the ash, protein, and monounsaturated fat content, while the best cooking method was found to be steaming.
