Tempe is an indigenous Indonesian source of protein. In this study, the tempe was produced from Grobogan soybeans with two types of treatment, germinated and non- germinated. The two types of tempe produced were then processed into protein isolates, tempe protein isolate from non-germinated soybeans (NGTI) and tempe protein isolate from germinated soybeans (GTI). This study was aimed to compare the physicochemical properties of NGTI, GTI, and CSI (commercial soy protein isolate). Seen from the physical characteristics, the NGTI and GTI were superior to CSI in their bulk density which was very significantly higher ( p 0.01) at 0.54, 0.57 and 0.39 g/mL, respectively, and the a w value which was very significantly lower ( p 0.01) at 0.05, 0.04 and 0.34, respectively. As for the chemical characteristics, the NGTI and GTI were superior to CSI in their protein content which was very significantly higher ( p 0.01) at 79.16, 82.89 and 74.90%, respectively, the in vitro protein digestibility which was also significantly higher ( p 0.05) at 76.95, 77.82 and 76.68%, respectively, and the fat content which was very significantly lower ( p 0.01) at 1.45, 1.28, and 2.74%, respectively.
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机译：Tempe是一种土着印度尼西亚蛋白质来源。在这项研究中，Tempe由Grobogan大豆生产，具有两种治疗，发芽和不发芽。然后将产生的两种类型的坦皮加工成蛋白质分离物，来自未发芽大豆（NGTI）和来自发芽大豆（GTI）的Tempe蛋白分离物的Tempe蛋白分离物。本研究旨在比较NGTI，GTI和CSI（商业大豆蛋白分离物）的物理化学性质。从物理特性看，NGTI和GTI分别优于CSI，其堆积密度分别在0.54,0.57和0.39g / mL时非常高（P <0.01），以及非常低的AW值（ P <0.01）分别为0.05,0.04和0.34。至于化学特性，NGTI和GTI在其蛋白质含量中优于CSI，其蛋白质含量非常高（P <0.01），分别在79.16,82.89和74.90％，其体外蛋白质消化率显着更高（P <0.05）分别为76.95,77.82和76.68％，脂肪含量分别在1.45,1.28和2.74％下非常低（P <0.01）。
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