Preserving protein quality in Jack Bean ( <i>Canavalia ensiformis</i> ) tempeh Hydrolysate: the role of storage temperature and packaging type

Jack bean (Canavalia ensiformis) protein hydrolyzate is a high-protein product that increases the efficiency of body absorption. However, protein hydrolyzate is highly hygroscopic, making it more prone to physical and chemical changes. The research aimed to investigate the influence of storage temperature and packing method on protein stability in Jack bean tempeh hydrolyzate. This study used a two-way Analysis of Variance (ANOVA) as a statistical tool to investigate the effects of packaging and temperature on the storage of Jack bean protein hydrolyzate. The hydrolyzate was stored with two packaging types, metalized plastic, and polyethylene, at three varying temperatures (4°C, 27°C, and 35°C). Packaging and storage temperature significantly affected the moisture content, protein content, water solubility, color index, Scanning Electron Microscopy (SEM), Fourier-transformed infrared (FTIR) spectroscopy, and particle size of the hydrolyzates after storage for 35 days. The results revealed that 4°C with metalized packaging could maintain protein stability (0.57 mg/g), prevent fluctuations in water content (9.14%), and maintain stable color, preventing browning over 35 days. Based on SEM results, the morphology of the hydrolyzate became clumpy without air pores. The results indicate that the ideal storage conditions for Jack bean protein hydrolyzate require a regulated temperature and barrier-resistant packaging to maintain its functional characteristics.