Diana Nur Afifah, Daniaty Afifatus Salam, Fitria Nugraheni, Nina Resti, Rachma Purwanti, Gemala Anjani, Mursid Tri Susilo, Nuryanto, Made Astawan, Irma Sarita Rahmawati
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. Copyright © 2025 Afifah, Salam, Nugraheni, Resti, Purwanti, Anjani, Susilo, Nuryanto, Astawan and Rahmawati.
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Central Java, Semarang, Indonesia; Laboratory of Sustainable Diets and Biodiversity, Center of Research and Service, Diponegoro University (CORES-DU), Integrated Laboratory, Universitas Diponegoro, Central Java, Semarang, Indonesia; Doctoral Study Program of Medical Health Science, Universitas Diponegoro, Central Java, Semarang, Indonesia; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia; Department of Nutrition, Faculty of Medicine, Brawijaya University, Malang, Indonesia
