Tempe Semangit and Umami Flavor

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1)Dept. of Food Science and Technology, Bogor Agricultural University (IPB)
2)Dept. of Food Technology, Swiss German University
A Natural Umami Source “Tempe
Semangit”, The Heritage of
Indonesian Culture
Indonesia is an tropical archipelago laid across the equator
Indonesia with 17,504 islands, 10,068 ethnic groups, 3,025 animal species,
and 47,000 plant species promises a diversity of ethnic foods
Presenting in ICTempe, Yogyakarta, Feb 15-17th, 2015

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Sambel Tumpang
Tempe Semangit
Tempe
Semangit
Seasoning
Has the same value as
fresh tempe in
traditional Java market
Food ingridients
Snack
Traditional medicine
Tempe that is over-ripe and
characterized by rancid odour,
yellow-brownish spots, and soft-
loose texture
The characteristics may be
viewed as spoilage leading
to loss of appetite
Source: Yudianto (1997).

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0-30 h (#1) Fast
Growing Stage
30-50 h (#2)
Transitional Stage
50-90 h (#3) Spoilage /
Late Fermentation Stage
#1 Tempe
koro
Still not compact and the
beans are not completely
covered by white mycelium
Mould and their white mycelium
grow fast to cover the beans
#2 Mature
tempe
Compact white cake, soft
texture; the mycelium
covers the beans and
penetrates inside
The optimum phase in tempe
fermentation. The mould growth
rate is steady or only slightly
increases
#3 Overripe
tempe
Rancid odour, loose and
non-compact texture, and
yellow brownish spot
The mould growth replaced by
bacteria fermentation resulted in
the amino acid degradation
Tempe
Tempe Semangit,
Extended fermentation from fresh
tempe, (1-2 days fermentation after
fresh tempe)
Fresh Tempe, 24-48 hours
of fermentation
Tempe Bosok ,
extended fermentation from
tempe semangit (3-4 days
fermentation after fresh tempe)
Tempe
(Handojo and Morita, 2006)

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Nasi Gudeg
Nasi Rames
Sambel Tumpang
Function % Response
To enhance the flavor of the dishes 73.3
To give distinct/favorable odour 36.7
To give ‘umami’ flavor 20.0
To soften food ingredients 16.7
To preserve the vegetables green
color
16.7
Table Functions of over-ripe tempe in Javanese
cuisine.
Yudianto (1997).
Amino Acid Composition during
Fermentation
Protein
Amino acids and small peptides
Amino acids

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Microbial
fermentation
Enzimatic
hirolysis
Short peptides
and free amino
acid production
Flavor
function
Compositions Compounds Taste
Free amino
acids
Asp, Glu Umami
Ser, Ala, Gly, Thr Sweet
His, Ile, Leu Tyr, Arg, Met, Phe, Val Bitter
Peptides Gly-Leu, Tyr-Phe-Leu, Leu-Lys Bitter
Glu-Glu, Glu-Asp, Glu-Gly-Ser Umami
Gly-Asp, Ala-Asp Sour
2 days 5 days 8 days
PROTEIN AMMONIA
Change in flavor and volatile
compounds
α-pinene
 Tint odor
2,4-dicadienal
 Fried odor
Short chain
esters
 Rancid odor
 More volatiles
Nonanal  Fatty, Fried,
Savory Aroma
Medium-long chain
hidrocarbon
Alkil benzena
(Syahrial and Muchalal, 1991)

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Type of tempe Texture Color Odour Volatile compounds
Fresh tempe-2
days fermentation
Chewy White Fresh
tempe
odour
Nonanal; α-pinene; 2,4-dicadienal; 5-
phenyldecane; 5-phenylundecane; 4-
phenylundecane; 5-phenyldodecane;
4-phenyldodecane; 3-
phenyldodecane; 2-phenyldodecane;
5-phenyltridecane; and
carrophyllene.
Overripe tempe-5
days fermentation
Slightly
tender
Light
brown
Slightly
stink
odour
Nonanal; carrophyllene; 4-
phenylundecane; 5-phenyldodecane;
4-phenyldodecane; 3-
phenyldodecane, and 2-
phenyldodecane.
Spoiled tempe-8
days fermentation
Tender Brown Stink
odour
Ethenyl butanoic; 2-methyl-3-
(methylethenyl)ciclohexyl ethanoic
and 3,7-dimethyl-5-octenyl ethanoic.
Table 2. Sensory characteristics of tempe after 2, 5, and 8 days
fermentation.
Source: Syahrial and Muchalal(1991)
• Free amino acid composition was dominated by
alanine followed by lysine to give the sweet-bland
taste of the fresh tempe fermentation.
At 24 hours fermentation (fresh tempe)
• Free amino acid composition in tempe dominated
by alanine followed by glutamic acid and thus
increased the umami or MSG-like taste of tempe.
At 48 hours fermentation (tempe
semangit)
• It would be in the late stage and large amount of
protein would have been hydrolyzed resulting in
the production of large amounts of amino acids
At 72 hours fermentation ( tempe
bosok)
Handoyo and Morita (2006)

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0 hour 24 hours 48 hours
72 hours
96 hours
Freeze Dried Water
Soluble Extract (WSE)
(Rahayu, 2013)
Asam
Amino
Kandungan (mg mL-1
)
Rasa
0 Jam 24 Jam 48 Jam 72 Jam 96 Jam
Ac
Bebas Residub
Bebas Residu Bebas Residu Bebas Residu Bebas Residu
Asp 0.4 9.3 1.0 24.6 1.2 24.2 1.1 25.7 1.7 23.8 1.0
Umami
Glu 0.8 19.3 3.3 49.5 5.6 47.9 4.7 45.4 4.2 40.2 0.3
Ala 0.8 2.0 3.4 6.1 3.3 6.4 2.6 8.3 2.4 7.3 0.6
Manis
Gly 0.4 2.8 0.9 6.6 0.9 6.9 1.2 7.6 1.5 6.4 1.3
Ser 0.9 2.4 1.9 7.6 2.0 7.5 1.0 9.2 1.3 8.8 1.5
Thr 0.7 2.4 1.0 7.1 0.8 7.0 0.5 8.1 0.7 7.4 2.6
Arg 0.6 4.0 1.1 11.3 1.1 10.9 0.6 12.1 0.5 11.6 0.5
Pahit
His 1.7 1.4 2.9 3.3 2.6 3.5 1.2 4.5 0.8 4.1 0.2
Ile 0.2 2.1 0.9 7.2 0.6 7.4 0.9 8.8 1.6 8.5 0.9
Leu 0.3 2.8 1.3 10.0 0.9 10.3 1.3 12.9 2.3 12.8 1.9
Met 0.1 1.0 0.3 2.8 0.3 2.8 0.1 3.3 0.5 2.7 0.3
Phe 0.2 2.6 1.0 7.8 0.7 8.2 1.0 9.9 1.9 9.9 0.9
Val 0.3 1.9 1.2 6.6 0.8 6.8 1.2 8.5 2.2 8.2 0.4
Tyr 0.4 1.3 0.9 4.3 0.7 4.6 0.8 5.9 1.3 5.8 0.9
Lysd
1.7 4.7 2.1 10.0 0.6 10.9 0.7 11.6 0.8 9.8
Total 9.3 60.0 23.3 164.9 22.0 165.4 18.8 181.9 23.9 167.3
Sweet
Bitter
Umami
b Residue amino acid in peptide compound
c Treshold of free amino acid, lowest concentration that can’t be detected the taste (Kato et
al. 1989 ; Scharbert et al. 2004. (Rahayu, 2013)
d No taste Presenting in ICTempe, Yogyakarta, Feb 15-17th, 2015
Ami-
no
acid
Composition (mg mL-1) Taste
0 hours 24 hours 48 hours 72 hours 96 hours Ac
Free Residue
b
Free Residue Free Residue Free Residue Free Residue

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 b Total crude proteine (Kjeldahl), total peptide, total acid and
total sugar based on dry weight
Componentsb
Fermentation time
0 hour 24 hours 48 hours 72 hours 96 hours
Soluble water extract (g) 13.73 28.37 28.63 31.64 32.56
Yield extraction (%) 2.29 4.17 3.97 4.01 3.85
Total crude protein (mg g-1) 349.41 494.12 510.14 518.84 534.35
Total acid (mg g-1) 134.62 131.31 122.01 104.70 92.37
Total sugar (mg g-1) 66.12 38.39 45.05 16.84 14.49
pH 5.4 5.6 5.7 5.9 6.1
(Rahayu et al, 2013)
 Umami : Asp+Glu
 Sweet : Ala+Gly+Ser+Thr
 Bitter : Arg+His+Ile+Leu+Met+Phe+Val+Tyr
 No taste : Lys
Free
amino
acid
(mg/mL)
Extended Fermentation Time
Sweet Bitter No taste
Umami
(Rahayu et al, 2013;
Tseng et al. 2005)

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• Taste activity value is calculated from each free amino acid (mg/mL
WSE) divided by reference treshold (mg/mL). Reference tresholds are
adapted from Kato et al, (1989) and Scharbert et al, (2004)
 Umami : Asp+Glu
 Sweet : Ala+Gly+Ser+Thr
 Bitter : Arg+His+Ile+Leu+Met+Phe+Val+Tyr
 No taste : Lys
Free
amino
acid
(mg/mL)
Sweet Bitter No taste
Umami
Confirmed
using sensory
analysis (taste
dillution
method)
Taste
Characteristis
Taste Activity Value
0
hour
24
hours
48
hours
72
hours
96
hours
Umami + Sweet 5.4 19.8 27.6 23.0 22.2
Bitter 11.8 25.0 20.6 13.8 18.8
Ratio 0.5 0.8 1.4 1.6 1.2
32
64
128
256
128
0
50
100
150
200
250
300
0 Jam 24 Jam 48 Jam 72 Jam 96 Jam
Dillution
Factor
 Result of
sensory analysis
 Dillution Factor
of umami taste
in WSEs from
different
extended
fermentation
time

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0 hour
24 hours 48 hours
72 hours 96 hours
Fraction 1
Fraction 4
Fraction 3
Fraction 2

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Fraction 1
Fraction 3
Fraction 2
Sampels Fraction Taste Dillution Factor
0 Hours
WSE umami 32
WSE Fraction
1 umami 2
2 umami 16
3 umami 16
4 umami 1
24 Hours
WSE umami 64
WSE Fraction
1 umami 4
2 umami 16
3 umami 128
4 umami 2
48 Hours
WSE umami 128
WSE Fraction
1 umami 16
2 umami 128
3 umami 4
72 Hours
WSE umami
256
WSE Fraction
1 umami 8
2 umami 128
3 umami 8
96 Hours
WSE umami 128
WSE Fraction
1 umami 8
2 umami 64
3 umami 8
Presenting in ICTempe,
Yogyakarta, Feb 15-17th, 2015
(Rahayu et al, 2013)

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Kinema
Tempe
Natto
Douchi
Chungkukjang
Thua-nao
Dawadawa
Tempe Chungkukjang Natto
Origin Indonesia (Java) Korea Japan
Ingredients Soybean, or other legumes Soybean Soybean
Microorganism Rhizopus oligosporus, mix
of LAB, yeast
Bacilli, yeast and acid-
forming bacteria
Bacillus subtilis
Production Whole soybeans-cleaning-
soaking (acid
fermentation)-dehulled-
partly cooked-addition of
starter-packaging-
fermentation 24-36 hours
at room temperature
30°C (86°F).-tempe
semangit (3-4 days)
Whole soybean-
boiling- addition of
Bacillus subtilis-
fermentation at 40°C
without adding salt for
2-3 days-
Chungkukjang.
Soybeans-washed-soaked in
water for 12 to 20 hours to
increase their size-
steamed for 6 hours-mixed
with the bacterium Bacillus
subtilis- fermented at 40 °C
(104 °F) for up to 24 hours.
Usage Food ingredient (tempe),
flavoring (tempe semangit)
seasonings Ingredients
(Yang et al. 2011)

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Medicine
Stomach illness and food appetiter
for children(Yudianto 1997)
Tempe bosok sauce as anticancer
(Siswani et al 2008)
Presenting in ICTempe,
Yogyakarta, Feb 15-17th, 2015
The growing importance
of overripe tempe has
lead to investigation to
prolong the shelf life and
increase the convenience
of its use, such as in
development of
processing methods of
tempe bosok as overripe
tempe flour

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Nasi Gudeg
Nasi Rames
Sambel Tumpang
Freeze—drying:
Stronger aroma
Oven—drying:
Increased color intensity
Higher glutamic acid content

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Fig. Intensity of basic tastes of oven dried fresh tempe powder (F60),
Oven dried overripe tempe powder (S60), Freeze dried fresh tempe
powder (FFD), and Freeze dried overripe tempe powder (SFD)
Overripe Tempe
Size reduction and dehydration
Soaking in salt water
(25%, 3 days) Boiling (1h) and
crushing of the beans
Filtration and addition of spices
Filling into sterile bottles and
pasteurization(15 min)
Overripe Tempeh
Sauce
Basic soy sauce production from overripe tempe
(Source: Siswani et al., 2008).

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Characteristics of “Sambal Tumpang” made
from a mixture of fresh and overripe tempe
on low temperature
Objectives
monitoring the physical, chemical and microbiology’s
characteristics of sambel tumpang during 3 weeks
preservation in low temperature (5°C)
(Mastika, 2014)

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BORN FROM JAVANESE
LIFE PHILOSOPHY
“GEMI”
(HEMAT)
BRING THIS LOCAL WISDOM
TO THE COUNTRY AND THE WORLD
Overripe Tempe is a Potential Indigenous
Seasoning Ingredient
Overripe tempe still has high economic value in the
Javanese society.
Tempe over fermentation process results the removal of
beany flavor and bitter taste of the raw soybean and
increases the concentration of free amino acids.
The fermented product contains antimicrobial compounds,
inhibiting common pathogens. Safety aspect of overripe
tempe further exploration required.
Overripe tempe showed outstanding umami quality.
Current research has started to explore the potencies of
tempe semangit in the development of alternative
utilization

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How to utilize as well as
to proof the safety of
the overripe tempe
scientifically?
THANK YOU
TERIMAKASIH
Acknowledgements:
• ICTempe committee
•Prof. Dr. Eni H.(UGM)
•DGHE-Hikom
•Ms. Rahayu
•Ms. Yunita M.
•Ms Elisabeth K P
•Ms Tia R Hassanein

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