Effect of Tempe Processing on Genistein Content

Abstract

Tempe is one of the traditional foods consumed by the Indonesian people, and is produced from soybean fermentation using Rhizopus Oligosporus. Furthermore, soybeans contain a high concentration of isoflavones such as genistein. Therefore, this research aimed to determine the genistein content in tempe. A soybean fermented for 46 hours showed three times higher genistein, compared to its seeds. The results of the research showed that boiling, steaming and frying of tempe increased its genistein content. The highest result was from frying, which had 7 times more genistein content.