Pengaruh Lama Fermentasi Anaerobik Terhadap Kandungan GABA Pada Tempe Kacang Gude dan Tempe Kedelai

Abstract

Based on BPS output data, in 2021 soybean production in Indonesia only reach 613 thousand tons per year, while soybean consumption in Indonesia in the same year reached 3.2 million tons of soybeans. The high demand for soybeans and the small value of local production means that our country has to import 2.48 million tonnes of soybeans or 1.48 billion US Dollars per year 2021. Pigeon pea beans (Cajanus cajan [L.] Millsp.) are a type of legume plant. Pea beans are widely planted by people as garden plants. Pigeon pea beans are very easy to grow and require little water because their roots are very deep. Pigeon pea plants are very suitable for the Indonesian climate so they are easy to cultivate. γ-aminobutyric acid, or commonly known as GABA, is a non-protein amino acid with four carbon atom groups. This research aims to determine the effect of fermentation time on the GABA content in pigeon pea tempe which is fermented aerobically at room temperature (28-32oC) and followed by anaerobic fermentation. Physicochemical analysis shows that pigeon pea tempe has lower nutritional and physical characteristics than soybean tempe. The combination treatment of pigeon peas and soybeans as much as 40:60% in making combination tempeh resulted in an increase in the physicochemical characteristics of pigeon pea tempe. The results of the GABA analysis showed that pigeon pea tempe had optimal GABA content at an anaerobic fermentation time of 10 hours, while the combination of pigeon pea-soy tempe (40:60%) and soybean tempe had optimal GABA content at an anaerobic fermentation time of 20 hours.