Profiles of volatile metabolite compounds of lotus tempeh: In-RSM-Boxbehken approach

The newest fermented product that uses lotus seeds is tempeh. Processing conditions that vary in generating tempeh products are considered in determining quantity and quality. This research aimed to optimize processing conditions (yeast ratio, soaking, and fermentation time) on lotus tempeh. In this research, the program design used RSM Box-Behnken Design to investigate and select the best combination process for lotus tempeh making. The response of protein and tannin was seen in the range protein value was 5.60% up to 9.80%, while the tannin content was 14.71 to 21.59 %w/w GAE. It was established that the highest protein content was achieved in a 1 g starter, 15 h soaking time, and 36 h fermentation time, whereas the condition of 0.75 g starter, 15 h soaking time, and 48 h fermentation time led to the highest tannin content. The ideal conditions for the production of lotus tempeh have been identified as those that yield a total of 17 amino acids and 46 volatile compounds. Indeed, the findings of this study have indicated that the fabrication of lotus tempeh is most efficiently achieved under specific conditions. Furthermore, the research has suggested that other components hold significant potential as protein and tannin sources, warranting further investigation.