Physicochemical and Sensory Properties of Various Bean Tempe from Malang: A Preliminary Study for Metabolomic Profiling
Siska Septiana*, Ignasia Daniella Metekohy, Muhammad Farrel Arizaamri, Kiki Fibrianto, Nur Kusmiyati

Food Science and Biotechnology Department, Faculty of Agricultural Technology, Universitas Brawijaya

*email: siska_septiana[at]ub.ac.id

Abstract

Bean tempeh, a traditional fermented legume product from Malang, is renowned for its unique sensory attributes. This study aimed to investigate the correlation between physicochemical properties and sensory perception in Malang bean tempeh. Ten bean tempeh samples were collected from various producers in Malang. Physicochemical analysis, including pH, color, antioxidant activity, total acidity, and total phenolic content, was conducted. Sensory evaluation was performed using a hedonic test to assess consumer preferences. The results revealed a pH range of 4.5 to 5.5, consistent with the acidic nature of fermented foods. Color measurements indicated variations among samples, reflecting differences in production techniques. Antioxidant activity varied significantly. Similarly, total phenolic suggests diverse phenolic profiles. Sensory evaluation through hedonic testing revealed that consumer preferences were also affected by these variations in physicochemical properties. These preliminary findings provide a foundation for future FT-IR metabolomic profiling will reveal distinct metabolic fingerprints for each type of Malang bean tempeh, correlating specific metabolites with the observed physicochemical and sensory attributes.

Keywords: bean tempeh, fermentation, physicochemical properties, sensory evaluation

Topic: Food science and biotechnology