Effect of pasteurization and fermentation time on physicochemical properties, antioxidant capacity, and total phenolic content of tempeh-based soy sauce Pasteurization and fermentation effects on tempeh soy sauce properties …
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Abstract
Tempeh can be processed into soy sauce to enhance its functional value. The sauce must go through a pasteurization process that may impact its qualities. Therefore, this study aims to determine the effect of pasteurization (70℃ for 15 min) and fermentation time (up to 4 d) on the physico-chemical properties, antioxidant capacity and total phenolic content of tempeh-based soy sauce. The soy sauce was produced through moromi fermentation lasting up to 8 weeks, with tempeh fermentation periods 2, 3 and 4 d tested alongside koji as the control. Results indicated that pasteurization and fermentation time significantly increased the antioxidant capacity (EC50) of tempeh-based soy sauce up to 1.91±0.18 mg soy sauce/mL (p<0.05). Total phenolic content significantly decreased to 897±3 µg gallic acid equivalent.mL-1 after pasteurization, while the fermentation time significantly increased total phenolic content (p<0.05). The total dissolved solids and total soluble protein increased with the fermentation time (p<0.05). The L*, a*, b* and the total soluble protein decreased after pasteurization (p<0.05). Consequently, fermentation time positively affected the physico-chemical characteristics, total phenolic content and antioxidant capacity of tempeh-based soy sauce, while pasteurization increased the antioxidant capacity and darkened the color of the soy sauce but decreased total phenolic content.
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References
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Banjarnahor S.D.S, Artanti N. Antioxidant properties of flavonoids. Medical Journal of Indonesia, 2014, 23(4): 239-244. https://doi.org/10.13181/mji.v23i4.1015
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Bowden N.A., Sanders J.P.M., Bruins M.E. Solubility of the proteinogenic α-amino acids in water, ethanol, and ethanol-water mixtures. Journal of Chemical and Engineering Data, 2018, 63(3): 488-497. https://doi.org/10.1021/acs.jced.7b00486
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Devanti P.V.P., Gkatzionis L. Soy sauce fermentation: microorganisms, aroma formation, and process modification. Food Research International, 2019, 120(6): 364-374. https://doi.org/10.1016/j.foodres.2019.03.010
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Lo D., Romulo A., Lin J., Wang Y., Wijaya C.H., Wu M. Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh. AIMS Agriculture and Food, 2022, 7(3): 567-579. https://doi.org/10.3934/agrfood.2022035
Lubis M.R. Optimising protein and total dissolved solid to synthesize soy sauce from soybean residue using box-behken design. Journal of Engineering Science and Technology, 2019, 14(1): 122-137. Available at: https://jestec.taylors.edu.my/Vol%2014%20issue%201%20February%202019/14_1_09.pdf
Magshoudlou Y., Ghajari M.A., Tavasoli S. Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensor properties. Journal of Food Science and Technology, 2019, 56(2): 2365-2372. https://doi.org/10.1007/s13197-019-03644-6
Nursiwi A., Ishartani D., Sari A.M., Istiqomah N.A. Physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh. Jurnal Teknologi dan Industri Pangan, 2021, 32(2): 190-196. https://doi.org/10.6066/jtip.2021.32.2.190
Opazo-Navarrete M., Burgos-Díaz C., Garrido-Miranda K.A., Acuña-Nelson S. Effect of enzymatic hydrolysis on solubility and emulsifying properties of lupin proteins (Lupinus luteus). Colloids Interfaces, 2022, 6(4): 82. https://doi.org/10.3390/colloids6040082
Pelegrine D.H.G., Gomes M.T.M.S. Whey proteins solubility curves at several temperatures values. Ciência e Natura, 2018, 30(1): 17-25. http://www.redalyc.org/articulo.oa?id=467546318003
Rizal S., Kustyawati M.E., Suharyono A.S., Suryato V.A. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas, 2022, 23(3): 1553-1559. https://doi.org/10.13057/biodiv/d230345
Rosida D.F. Deamination of lysine in soy sauce by reaction with active carbonyl compounds produced by Maillard reaction. Jurnal Teknologi Pangan, 2013, 3(12): 1-9. Available at: https://repository.upnjatim.ac.id/6143/65/41.Deamination_of_lysine_in_soy_sauce_by_reaction_with_active_carbonyl.pdf
Suharto K.F., Soetjipto H., Martono Y. The effect of tempeh fermentation time on the total phenolic and isoflavone genistein contents. Jurnal Penelitian Kimia, 2017, 13(2): 230-240. https://doi.org/10.20961/alchemy.v13i2.5094
Sun K., Dai Z., Hong W., Zhao J., Zhao H., Luo J., Xie G. Effects of Maillard reaction on volatile compounds and antioxidant capacity of cat food attractant. Molecules, 2022, 27(21): 7239. https://doi.org/10.3390/molecules27217239
Surya R., Romulo A., Suryani I. Tempeh extract reduces cellular ROS levels and upregulates the expression of antioxidant enzymes. Food Research, 2021, 5(3): 121-128. https://doi.org/10.26656/fr.2017.5(3).560
Tan G., Hu M., Li X., Li X., Pan Z., Li M., Li L., Wang Y., Zheng Z. Microbial community and metabolite dynamics during soy sauce koji making. Frontiers in Microbiology, 2022, 13(2), 841529. https://doi.org/10.3389/fmicb.2022.841529
Techakanon C., Sirimuangmoon C. The effect of pasteurization and shelf life on the physico-chemical, microbiological, antioxidant, and sensory properties of rose apple cider during cold storage. Bevergaes, 2020, 6(3): 1-18. https://doi.org/10.3390/beverages6030043
Zahidah H.L., Lo D. The physico-chemical properties of soy sauce made from tempeh. IOP Conference Series: Earth and Environmental Science, 2022, 1115(8): 012094. https://doi.org/10.1088/1755-1315/1115/1/012094
Zambari I.F., Muhamad N.A., Hafid S.R.A. A comparison of Bradford, Lowry, and UV-280 methods to determine the protein content from green and red Christia vespertilionid leaves. International Journal of Studies, 2021, 6(5): 508-510. Available at: https://www.botanyjournals.com/search?q=A%20comparison%20of%20Bradford,%20Low
Al-Abbassy O., Younus S.A., Rashan A.I., Ahmad O.A.S. Maillard reaction: formation, advantage, disadvantage and control. A review. Food Science and Applied Biotechnology, 2024, 7(1), 145-161. https://doi.org/10.30721/fsab2024.v7.i1.333
Atthailah Z.A., Muzdalifah D., Lestari A., Devi A.F., Udin L.Z., Artanti N., Lioe H.N. Phenolic compound profile and functionality of aqueous overripe tempe extract. Current Research in Nutrition and Food Science, 2019, 7(2): 382-392. https://doi.org/10.12944/CRNFSJ.7.2.08
Banjarnahor S.D.S, Artanti N. Antioxidant properties of flavonoids. Medical Journal of Indonesia, 2014, 23(4): 239-244. https://doi.org/10.13181/mji.v23i4.1015
Barus, T., Titarsole N.N., Mulyono N., Prasasty V.D. Tempeh antioxidant activity using DPPH method: Effects of fermentation, processing, and microorganisms. Journal of Food Engineering and Technology, 2019, 8(2): 75-80. https://doi.org/10.32732/jfet.2019.8.2.75
Bogahawaththa D., Vasiljevic T. Denaturation of selected bioactive whey protein during pasteurization and their ability to modulate milk immunogenicity. Journal of Dairy Research, 2020, 87(4): 484-487. https://doi.org/10.1017/S0022029920000989
Bowden N.A., Sanders J.P.M., Bruins M.E. Solubility of the proteinogenic α-amino acids in water, ethanol, and ethanol-water mixtures. Journal of Chemical and Engineering Data, 2018, 63(3): 488-497. https://doi.org/10.1021/acs.jced.7b00486
Damayanti A., Megawati, Syafitri L., Isaroyati L. Anthocyanin extraction from cockspur coral (Erythrina crsta-galli) flowers using a microwave-assisted extraction (MAE) method: Effect of microwave power and feedstock-to-solvent ratio. International Journal of Research Innovation and Entrepreneurship, 2020, 1(1): 22-28. Available at: https://journal.unnes.ac.id/sju/ijrie/article/view/41964/17147
Det-Udom R., Gilbert C., Liu L., Prakitchaiwattana C., Ellis T., Ledesma-Amaro R. Towards semi-synthetic microbial communities: Enhancing soy sauce fermentation properties in B. subtilis co-cultures. Microbial Cell Factories, 2019, 18(101): 1-8. https://doi.org/10.1186/s12934-019-1149-2
Devanti P.V.P., Gkatzionis L. Soy sauce fermentation: microorganisms, aroma formation, and process modification. Food Research International, 2019, 120(6): 364-374. https://doi.org/10.1016/j.foodres.2019.03.010
Diez-Simon C., Eischelsheim C., Mumm R., Hall R.D. Chemical and sensory characteristics of soy sauce: A review. Journal of Agricultural and Food Chemistry, 2020, 68(42): 11612-11630. https://doi.org/10.1021/acs.jafc.0c04274
Giang N.T.N., Khai T.V., Thuy N.M. Optimization of moromi fermentation parameters to the nutritional content of oyster mushrooms sauce (Plteurotus spp.) by using response surface methodology. Food Research, 2021, 5(5): 149-156. https://doi.org/10.26656/fr.2017.5(5).097
Hur S.J., Lee S.Y., Kim Y., Choi I., Kim G. Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 2014, 160(10): 346-356. https://doi.org/10.1016/j.foodchem.2014.03.112
Iskandar A., Darusalam L.Y. Karakteristik nira kelapa fermentasi dengan metode fermentasi moromi. Journal Teknologi Industri Pertanian, 2020, 30(2): 244-255. https://doi.org/10.24961/j.tek.ind.pert.2020.30.2.244
Kustyawati M.E., Pratama F., Saputra D., Wijaya A. Shelf life of tempeh processed with sub-supercritical carbon dioxides. Slovak Journal of Food Sciences, 2020, 14(6): 351-357. https://doi.org/10.5219/1247
Langner E., Rzeski W. Biological properties of melanoidins: A review. International Journal of Food Properties, 2014, 17(2): 344-353. https://doi.org/10.1080/10942912.2011.631253
Lee H., Kim J., Ji D., Lee C. Effects of heating time and temperature on functional properties of proteins of yellow mealworm larvae (Tenebrio molitor L.). Food Science of Animal Resources, 2019, 39(2): 296-308. https://doi.org/10.5851%2Fkosfa.2019.e24
Lo D., Romulo A., Lin J., Wang Y., Wijaya C.H., Wu M. Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh. AIMS Agriculture and Food, 2022, 7(3): 567-579. https://doi.org/10.3934/agrfood.2022035
Lubis M.R. Optimising protein and total dissolved solid to synthesize soy sauce from soybean residue using box-behken design. Journal of Engineering Science and Technology, 2019, 14(1): 122-137. Available at: https://jestec.taylors.edu.my/Vol%2014%20issue%201%20February%202019/14_1_09.pdf
Magshoudlou Y., Ghajari M.A., Tavasoli S. Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensor properties. Journal of Food Science and Technology, 2019, 56(2): 2365-2372. https://doi.org/10.1007/s13197-019-03644-6
Nursiwi A., Ishartani D., Sari A.M., Istiqomah N.A. Physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh. Jurnal Teknologi dan Industri Pangan, 2021, 32(2): 190-196. https://doi.org/10.6066/jtip.2021.32.2.190
Opazo-Navarrete M., Burgos-Díaz C., Garrido-Miranda K.A., Acuña-Nelson S. Effect of enzymatic hydrolysis on solubility and emulsifying properties of lupin proteins (Lupinus luteus). Colloids Interfaces, 2022, 6(4): 82. https://doi.org/10.3390/colloids6040082
Pelegrine D.H.G., Gomes M.T.M.S. Whey proteins solubility curves at several temperatures values. Ciência e Natura, 2018, 30(1): 17-25. http://www.redalyc.org/articulo.oa?id=467546318003
Rizal S., Kustyawati M.E., Suharyono A.S., Suryato V.A. Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae. Biodiversitas, 2022, 23(3): 1553-1559. https://doi.org/10.13057/biodiv/d230345
Rosida D.F. Deamination of lysine in soy sauce by reaction with active carbonyl compounds produced by Maillard reaction. Jurnal Teknologi Pangan, 2013, 3(12): 1-9. Available at: https://repository.upnjatim.ac.id/6143/65/41.Deamination_of_lysine_in_soy_sauce_by_reaction_with_active_carbonyl.pdf
Suharto K.F., Soetjipto H., Martono Y. The effect of tempeh fermentation time on the total phenolic and isoflavone genistein contents. Jurnal Penelitian Kimia, 2017, 13(2): 230-240. https://doi.org/10.20961/alchemy.v13i2.5094
Sun K., Dai Z., Hong W., Zhao J., Zhao H., Luo J., Xie G. Effects of Maillard reaction on volatile compounds and antioxidant capacity of cat food attractant. Molecules, 2022, 27(21): 7239. https://doi.org/10.3390/molecules27217239
Surya R., Romulo A., Suryani I. Tempeh extract reduces cellular ROS levels and upregulates the expression of antioxidant enzymes. Food Research, 2021, 5(3): 121-128. https://doi.org/10.26656/fr.2017.5(3).560
Tan G., Hu M., Li X., Li X., Pan Z., Li M., Li L., Wang Y., Zheng Z. Microbial community and metabolite dynamics during soy sauce koji making. Frontiers in Microbiology, 2022, 13(2), 841529. https://doi.org/10.3389/fmicb.2022.841529
Techakanon C., Sirimuangmoon C. The effect of pasteurization and shelf life on the physico-chemical, microbiological, antioxidant, and sensory properties of rose apple cider during cold storage. Bevergaes, 2020, 6(3): 1-18. https://doi.org/10.3390/beverages6030043
Zahidah H.L., Lo D. The physico-chemical properties of soy sauce made from tempeh. IOP Conference Series: Earth and Environmental Science, 2022, 1115(8): 012094. https://doi.org/10.1088/1755-1315/1115/1/012094
Zambari I.F., Muhamad N.A., Hafid S.R.A. A comparison of Bradford, Lowry, and UV-280 methods to determine the protein content from green and red Christia vespertilionid leaves. International Journal of Studies, 2021, 6(5): 508-510. Available at: https://www.botanyjournals.com/search?q=A%20comparison%20of%20Bradford,%20Low
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How to Cite
WIDODO, Felix; LO, Diana.
Effect of pasteurization and fermentation time on physicochemical properties, antioxidant capacity, and total phenolic content of tempeh-based soy sauce.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 1, p. 1-10, mar. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/414>. Date accessed: 20 apr. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i1.414.