The composition of omega-3 and osmega-6 fatty acids in the fermentation of moringa (Moringa oleifera L) seed tempeh

Abstract

One of the basic ingredients of tempeh that has not been widely used is Moringa seeds. The study was designed to utilize M.oleifera seeds as an alternative material for tempeh, to determine its fatty acid omega-3 and omega-6. Changes in the nutrition of moringa seed tempe are influenced by several factors, one of the factors that affect the quality of tempe is the fermentation time. In this study the fermentation time treatment was applied respectively 24, 36, 48, 60, and 72 hours. The analytical method for analyzed fatty acid was carried out GCMS. The results showed that there were differences unsaturated fatty acid composition in moringa seed tempeh such as omega-3 and omega-6 fatty acids. At the 48 hours fermentation time the omega-3 fatty acid levels reached the highest is 0.19% and the omega-6 fatty acid level reached the higest is 0.22 % at the 24 hours fermentation time. There is a change in the composition of two fatty acids during the fermentation time.