KnE Life Sciences

Published date: Aug 12 2025

Journal Title: KnE Life Sciences

Issue title: The 6th International Conference on Technology, Education, and Social Science (6th ICTESS): Science and Technology

Pages: 224 - 231

DOI: 10.18502/kls.v9i1.19368

Umi Purwandariumipurwandari@yahoo.comDepartment of Agroindustrial Technology, Universitas Trunojoyo Madura

Darimiyya HidayatiDepartment of Agroindustrial Technology, Universitas Trunojoyo Madura

Askur RahmanDepartment of Agroindustrial Technology, Universitas Trunojoyo Madura

Era Catur PrasetyaFaculty of Medicine, Universitas Muhammadiyah Surabaya

Indah PurwantiniDepartment of Biological Pharmacology, Faculty of Pharmacy, Universitas Gadjah Mada

Protein-containing fermented foods are source of important amino acids. We studied amino acids profile of three coconut-based traditional fermented food originated from Central Java, namely “kethek”, “bungkil”, and dage tempeh. Samples were collected from traditional markets in Purwokerto (dage tempeh), and Gombong (kethek and bungkil). Samples were dried and powdered upon analysis. Results showed that the total of amino acids were 244.551 g/kg (kethek), 514.15 g/kg (bungkil), and 15.10 g/kg (dage tempeh). Highest concentration of essential amino acids in the products were phenylalanine (17.66 g/kg in kethek), histidine (6.46 g/kg in bungkil), and isoleucine (12.18 g/kg in dage tempeh). Bungkil and dage tempeh showed methionine as the lowest concentration of essential amino acids, 0.462 g/kg (bungkil), 0.696 g/kg (dage tempeh). While tryptophan and methionine in kethek were also in low concentration, 3544.7 and 3.628 g/kg, respectively. Based on the highest concentration of essential amino acids, the products showed good candidate for source of compounds related to neurotransmitters.

Keywords: coconut-based, fermented, amino acids

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