Pengembangan Protein Alternatif dari Kedelai Menjadi Tempe dan Nugget Tempe

APPLICATION OF KORO PEDANG (Canavalia ensiformis) INTO TEMPE AND NUGGET TEMPE ANALOG AS AN ALTERNATIVE FOOD IN PRODUCT DIVERSIFICATION TO SUPPORT NATIONAL FOOD ENDURANCE

Presented in

Students Skill Competition 2011

Bandung, June,2012

Tingkat Nasional XX

Bandung, 18 22 Juni 2012

Sasana Budaya Ganesha (Sabuga)

ITB Bandung

Background

1

2

Utilization of local beans

Provide local functional food (combitid degenerative desiase and diarhea)

Aim

Protein

Tempeh

Nugget

3

Popular food of children

Improve quality of protein

4

Aim

Protein

Consumption

Tempeh

Nugget

To study the utilization local beans in tempe making.

To improve the quality of protein in form of tempe.

To enhance koro pedang intake by providing alternative mode of consumption through formulation of tempe nugget analog.

Imported soybean

2006 = 1.132.144 ton

2007 = 1.411.589 ton

Production of local soybean

2006= 746.610 ton

2007= 592.381 ton

Current picture of the situation

Consumption of soybean

2006= 1.844.193 ton

2007= 2.000.000 ton

Source: Departemen Pertanian 2007

Consumption of protein

Consumption of protein:

2009=54.35 g/day

2010= 55.01 g/day

Protein

Consumption

Tempeh

Nugget

Protein Needs *:

60 g/day or 1 g/kg body weigth

*) Winarno 2004

*) Statistics Indonesia 2009

The dilemma of tempe

Unchanged popularity of tempe as source of protein.

High dependency of imported soybean.

The availability of various local beans, yet, less utilized.

Koro pedang has high nutrition

Koro pedang is easily planted and easily developed in Indonesia

Koro pedang is less utilized

Why koro pedang?

Nutrition containCanavalia ensiformisGlysine maxProtein (g)27,439Fat (g)2,919,6Carbohydrate (g)66,135,5Fiber (g)8,34,7Riboflavin (mg)0,150,24Kalium (mg)848-

Nutritional Value

Flow Diagram Process

Koro Pedang

Sorting and boiling 10 minutes

Soaking 3 days

Steaming 100C, 30 minute

Washing and trimming

Cooling

Adding starter 0,2%

Packing and Incubation 36 hour

Tempeh

Size reduction + vinegar 5ml

Note: *SNI No 01-4144-1998 of tempeh

Protein

Consumtion

Soybean

Tempeh

Nugget

RESULT

No.ParameterResult Standart *)1.Condition 1.1 SmellSpecific tempehSpecific tempeh1.2 ColourWhiteWhite1.3 TasteSpecific tempehSpecific tempehNo.ParameterResult Standart *)1.Moisture (%) 63max 652.ProteinTempe flour (%)Tempe (%)60,3217,4min. 20

Tempe nugget analog is selected because it has several advantages, they are:

Technical aspect

Economical aspect

Social aspect

Tempe Nugget Analog

11

Nugget

Tempe koro pedang, filler, egg and spices

Meat , filler, egg and spices

Analog

Meat

WHY NUGGET ANALOG??

12

How to Make Tempe Nugget Analog??

Steamed Tempe

Egg 2 item

Garlic 75 g

Onion 2 cloves

Salt 2,5%

Pepper of spoon

Little bit of nutmeg

Mixing

Bread10%+ milk

Steaming 100C, 30 minutes

Cooling,10 minutes

Forming

Layering

Albumen

Maizena

Breadcrumb

Frying

Tempeh Nugget

Limit Amino acid

1. Beans comodity : Metionin

2. Cerealia

: Lysin

R / C ratio = sale price / capital = 27 000 / 21212.5 = 1.27 (if R / C> 1, then we profit)

BEP (rupiah)BEP = fixed cost / (1 - (variable cost/income)) = 2512.5 / (1 - (18700/27000)) = Rp. 7545, -

Economic Analysis of Tempe Nugget Analog

Good quality of tempe can be prepared from utilization local bean.

This diversification can also minimize the problem production of soybean, reduced imports of soybean, improve the economic stability, and increase local beans production.

Good sensoric quality of nugget can be prepared from tempe.

conclusion