The feasibility of the fermentation condition evaluation of “tempeh” which is soybean fermented food by NIR Spectroscopy

Abstract

The fermented soy food “tempeh”, which is a traditional cuisine and ingredient in Indonesia, has recently been drawn attention as healthy food and good source of protein even in the other countries. Tempeh has also been introduced as a school lunch in some parts of Japan. Although the complicated fermentation conditions are very important for both substantial quality and taste, the conventional method is depending on experience and intuition. Therefore, we performed this study for the purpose of examining the feasibility of the evaluation of fermentation condition by using NIR spectroscopy. It is described that NIR is useful non-destructive analysis for chemical changes in fermenting process and internal condition of tempeh.