Enhancing Protein Content and Digestibility in Jack Bean (Canavalia ensiformis) Tempeh: The Role of Microbial Activities During Fermentation

Abstract

Jack beans (Canavalia ensiformis) are a type of local Indonesian bean that possess a significant protein content that has not yet been widely utilized. The production of tempeh from jack beans represents a viable alternative vegetable protein source. The process of making tempeh involves a several of stages, such as soaking the ingredients, adding mold starter, and fermenting the mixture. At each step of the process, the protein content can be preserved and utilized effectively. This study focused on the characterization of protein hydrolysis in jack beans during the fermentation stage. The objective of the research was to investigate the impact of microorganisms involved in the fermentation of jack bean tempeh on protein content and protein digestibility. The research design used in this study was experimental. The outcomes of the study showed that increasing the fermentation time of jack beans with 1.5% tempe mold starter and 36 hours of fermentation led to an increase in protein content and improved protein digestibility in vitro. This may be related to the dominance of Bacillus and Rhizopus activities in the fermentation process.