Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh

Abstract

GABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components that contribute to its health-promoting properties. This study aimed to determine the effect of the type of raw material and coloring method on the characteristics of the functional content of modified Tempeh. The research utilized a Completely Randomized Design with raw material types (sorghum, adlay, soybeans, and mung beans) and drying methods (oven drying and freeze-drying) as treatments. The results showed that the type of raw material and drying method had significant effect on the levels of GABA, flavonoids, total phenolic content, and the antioxidant activity of the modified Tempeh. The sorghum tempeh dried with a freeze dryer exhibits the highest GABA content at 1421 mg/100 grams. From a statistical perspective, the antioxidant capacity generated in fresh green bean and soybean tempeh is categorized as moderate. Modified Tempeh made from soybean had sensory acceptance and it did not significantly different from the control.