Enhancement of the Functional Characteristics of Jack Bean (Canavalia ensiformis (L.) D.C.) Sprouts by Tempeh Fermentation in Different Packaging Types
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Abstract
Tempeh is one example of a food that contains significant amounts of resistant starch and dietary fiber. The quality of manufactured tempeh is affected by the raw materials and packaging employed. Variations in packaging influence the fermentation conditions accessible for Rhizopus sp. Jack bean sprouts are regarded for their abundant functional characteristics. However, no research has examined the starch profile and dietary fiber properties of jack bean sprout tempeh prepared in various packaging types. This study aimed to assess the effects of variations in packaging style on the starch profile and dietary fiber properties of tempeh derived from jack bean sprouts. This research used a non-factorial randomized block design. The treatment variables comprised three packaging types: teak leaves, banana leaves, and plastic packaging with nine repetitions for each. Starch and dietary fiber compositions were examined with ANOVA, followed by DMRT with significance determined at p<0.05. The results indicated that tempeh in plastic packaging contained the highest total starch (54.54%), but tempeh wrapped in banana leaves exhibited the most resistant starch concentration (14.54%). Conversely, tempeh encased in teak leaves possesses the highest dietary fiber level (28.1%) in comparison to tempeh wrapped in other materials. Applying appropriate tempeh packaging can optimize the starch profile and dietary fiber properties of tempeh.
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