S. grandiflora seeds can be processed to make tempe just like soybeans, both in terms of quality and texture. With the same processing stages as processing tempe from soybean raw materials, the availability of raw materials that are easy to obtain, S. grandiflora seeds can be an alternative raw material for making tempe besides soybeans.

1. The Utilization of
Sesbania Grandiflora Seeds
for Tempe Production with
the Help of Rhizopus Oligosporus
1. Zafiya Khairany Darmawan
2. Dhimas Faiz Wasminto
Nindia Pratiwi, M.Pd.
Supervisor:

2. Background
Tempe is a favorite food of Indonesian people. Itis usually
made from soybeans.
In Indonesia, people know S. grandiflora as a vegetable
plant. The only parts used are the flowers and leaves,
though the seeds contain various nutrients.
The demand for soybeans in society is very high, but
there is an inadequate supply of soybeans and the price
is expensive.
Tempe made from S. grandiflora seeds can be made
using Rhizopus oligosporus. This mold functions to make
S. grandiflora seeds into a more nutritious food.
Tempe made from soybeans
Use of S. grandiflora seeds
Expensive price of soybean
Use of Rhizopus oligosporus

3. Problem Formulation
How does the public
respond to the results of
the development of tempe
from S. grandiflora seeds
in terms of taste and
texture?
How is the development
of tempe using S.
grandiflora seeds assisted
by Rhizopus oligosporus?
2
1

4. Research Purposes
Research Purposes
Goal 01
Goal 01 Goal 02
Goal 02
Developing tempe using
Developing tempe using
S. grandiflora
S. grandiflora seeds
seeds
with the help of
with the help of
Rhizopus oligosporus
Rhizopus oligosporus.
.
To find out the public's
To find out the public's
response to the results of
response to the results of
the development of
the development of
tempe from
tempe from S. grandiflora
S. grandiflora
seed in terms of taste
seed in terms of taste
and texture.
and texture.

5. 1.
2.
3.
BENEFITS
FOR THE RESEARCHERS
FOR THE PUBLIC
FOR THE GOVERNMENT
Applying the knowledge that researchers
have obtained.
Offering alternative raw materials for
making tempe apart from soybeans.
Providing a more affordable alternative
source of protein besides soybeans as
well as for food security programs.

6. S. grandiflora seeds come
from old flowers. The seeds
are shaped like long beans
but have thick skin and small
seeds resembling soybeans.
The beans are yellowish brown
in color with a whole round
bean shape. The S. grandiflora
tree is widely used by the
community as a medicine for
diseases (Dalimartha, 2009:
163-166).
Tempe is a fermented
product which is
generally made from
soybeans and has
good nutritional
value (Alvina, et al,
2019: 9).
Rhizopus oligosporus belongs
to the zygomycota which is
often used in making tempe
because it produces protease
enzymes (Ehrenberg, 1838). This
enzyme is able to produce the
phytase enzyme which can
break down phytate into micro
components in a compound
(Jennessen J, et al, Mycol Res
112(5): 547-63).
TEMPE
LITERATURE REVIEW
S. GRANDIFLORA SEEDS
RHIZOPUS
OLIGOSPORUS

7. a
Time &
Place
Tools &
Materials
This research was carried
out in August-September
2023 at the Laboratory of
SMP Negeri 1 Yogyakarta.
Research Method

8. a
D
e
f
i
n
e
D
e
v
e
l
o
p
Design
Disseminate
Research Method
This research type is a
Research and Development
(R&D) by using the 4D (Four
D) development model.
According to Thiagarajan &
Semmel (1974: 5) 4D consists
of 4 main stages.
D
4

9. RESULTS AND DISCUSSIONS
At this stage, a needs analysis was carried
out regarding the need for tempe and a
literature study regarding the content of
S. grandiflora seeds.
At this stage, researchers designed an
experiment to make tempe using S.
grandiflora seeds and Rhizopus
oligosporus bacteria.
At this stage, the results were disseminated. At
this stage, organoleptic tests were carried out to
obtain public responses in terms of feasibility
(taste and texture), health and economic aspects.
DEFINE
DESIGN DISSEMINATE
At this stage, tempe was made according to the
design of the previous stage. The tempe was
made through 2 processes, namely cooking and
fermentation, which took 6 days to become
tempe that was ready for consumption.
DEVELOP

10. stages of making tempe
from s. grandiflora seeds
Production of tempe from S.
grandiflora seeds is an easy
process to do because it uses
simple methods.
Basically, the method for making
tempeh from S. grandiflora seeds
consists of 2 parts, namely the
cooking process and the
fermentation process.

11. Steps in the tempe
production process
Stages of Research
Activity
Time
(minutes/
hours)
No.
S. grandiflora seeds are
selected by winnowing them on
a winnowing tray.
30 minutes
1
Clean the seeds using running
water so that all the dirt
attached to the seeds is
removed.
10 minutes
2
Stages of Research
Activity
Time
(minutes/
hours)
No.
The seeds are boiled so that
the texture is softer, and the
epidermis is easy to remove.
60 minutes
3
The epidermis of seeds that
have been boiled and soaked
and then peeled.
20 minutes
4

12. Stages of Research
Activity
Time
(minutes/
hours)
No.
The seeds that have been
separated from the epidermis
are washed again and then
soaked.
24 hours
5
The seeds are boiled (second
boiling) until cooked, the aim is
to kill bacteria that might grow
during soaking.
60 minutes
6
Stages of Research
Activity
Time
(minutes/
hours)
No.
Once cooked, the seeds are
removed, then cooled by spreading
them out on a winnowing pan. The
seeds are allowed to cool until the
surface is dry and no more water
drips off.
3 hours
7
The next process is the inoculation
stage. The cooled seeds are
sprinkled with tempe yeast (1 gram
of yeast for every kg of seeds) and
stirred until evenly distributed.
15 minutes
8
Steps in the tempe
production process

13. Stages of Research
Activity
Time
(minutes/
hours)
No.
The seeds are wrapped/printed
using banana leaves or a clean
plastic bag which is then
pierced using a stick to allow
air flow.
30 minutes
9
Stages of Research
Activity
Time
(minutes/
hours)
No.
The plastic wrap/leaves are
placed on a rack to rest
overnight or longer.
24-48 hours
10
Steps in the tempe
production process

14. HEALTH ASPECT
S. grandiflora seeds as
an alternative
S. grandiflora seeds have a
nutritional composition that is
almost the same as soybeans,
especially the vegetable protein
content.
From the results of the organoleptic
tests, it was found that the taste and
texture of tempe with S. grandiflora
seeds were the same as tempe with
soybeans.
S. grandiflora seeds contain coarse
fiber which has the functions to
reduce cholesterol levels in blood,
preventing re-absorption of bile
acids, cholesterol and fat. The low
fat in S. grandiflora seeds is
beneficial especially for obese and
elderly groups.
The large numbers of S. grandiflora
trees in Yogyakarta city and its
surroundings makes it easier for
people to obtain sources of
materials so that they do not
require large costs, especially in
terms of supply distribution. Thus, if
it is marketed, it can have economic
value just like selling soybean
tempe.
PRODUCT SUITABILITY ECONOMIC ASPECT
S. grandiflora seeds can be used as an alternative for making tempe from the
aspects of product suitability, health aspects and economic aspects.

15. 1. Feasibility aspect
Based on public responses, 37.4% stated that the
texture of tempe made from S. grandiflora seeds
was smooth, 35.7% was quite smooth, and 24.3%
was medium.
Meanwhile, in terms of taste, 39.1% of
respondents said it was tasty, 31.3% was quite
tasty, and 20.9% was moderate.

16. In terms of taste similarity to soybean tempe,
respondents stated that 43.5% were quite similar,
35.7% were similar, and 14.8% were moderate.
1. Feasibility aspect

17. 2. HEALTH ASPECT
Based on responses, people stated that the
nutritional content in S. grandiflora seeds was
60% very good, 27.8% good, and 11.3% quite
good.

18. 3. ECONOMIC ASPECT
Regarding the ease of obtaining S. grandiflora seeds
around where the respondents live, 27.8% said it
was easy and very easy, and 24.3% said it was quite
easy.
Based on the responses, tempe from S. grandiflora
seeds can be used as an alternative food source to
replace soybeans at 88.7%.

19. conclusions
& SUGGESTIONS
S. grandiflora seeds can be processed
to make tempe just like soybeans,
both in terms of quality and texture.
With the same processing stages as
processing tempe from soybean raw
materials, the availability of raw
materials that are easy to obtain, S.
grandiflora seeds can be an
alternative raw material for making
tempe besides soybeans.
The researchers suggest for
other researchers when
extracting S. grandiflora seeds
from the skin of the fruit, certain
tools can be used to save time
and alternative additional
ingredients can be added to
help speed up the soaking
process.

20. References
[4] Eviyanti, Simanjorang. 2012. The Effect of
Substituting S. grandiflora Seeds for Soybean Seeds
in Making Tempe on Protein Content and
Acceptability. Undergraduate Thesis: UNES
[1]. Sesbania Grandiflora Pers, Health Department of
Indonesia, published 15 November. 2001. Archived
from the original on 12-07-2008. Accessed August 23,
2023.
[2]. Jennessen J, Schnurer J, Olsson J, Samson RA,
Dijksterhen. 2008. Morphological Characteristics of
Sporangios of the Tempe Fugus Rhizopus oligosparus
differentiate it from Other Taxa of the R. Microsporus
group. Mycol res 112(5): 547-6.
[3]. Wipradnya Dewi PAS. 2005. Isolation and
Identification of Rhizopus Oligosporus in Several
Tempe Inoculum (Periodic Linked)
[5]. Towaha, Juniati dan Rusli. 2010. "The Potential of S.
grandiflora Seeds to Substitute Soybeans in Soy Sauce
Making." Spice Plants and Industry.1(16):63.
[6]. Sukardi, et al. 1997. Substitution of S. grandiflora Seeds in
Making Bean Curd. Malang Unibraw in Habitat Volume 8 No
100.
[7]. Alvina, A., Hamdani, D. H., & Jumiono, A. (2019). Traditional
Tempe Making Process. Halal Food Scientific Journal, 1(1).
https://doi.org/10.30997/jiph.v1i1.2004.
[8]. Harmiatun, Y., & Gultom, M. (2018). Utilization of Durian
(Durio Zibethinus Murr) Seed Waste as Raw Material for
Making Alternative Tempe Through a Fermentation Process by
the Rhizopus Oligosporus Fungus. Pro-Life Journal, 5(1), 526-
533.https://doi.org/10.33541/jpvol6Iss2pp102.

21. [12]. Asbur, Yenni dan Khairunnisyah. (2021). Tempe as a source
of antioxidants: A literature review. Tempe as a Source of
Antioxidants: A Review. AGRILAND Journal of Agricultural
Sciences 9(3) July-December 2021 183-192.
[9]. Aryanta, I. W. R. (2020). Benefits of tempe for health. Widya
Health, 2(1), 44-
50.https://doi.org/10.32795/widyakesehatan.v2i1.609.
[10]. Asngad, A., Fikoeritrina, V., & Primerika, W. (2015). Utilization
of S. grandiflora seeds as raw material for making soy sauce by
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[11]. Adminlp2m. (2022). Get to know the 4D Model Learning Tool
Development Method. Accessed from
https://lp2m.uma.ac.id/2022/03/04/mengenal-metode-
pengembangan-perangkat-pembelajaran-model-4d/
References

22. Research Team
Researcher Supervisor Researcher
“If we knew what we were
doing, it wouldn't be
called research.”
“Good research is
completed research.”
“If you copy from one author,
it's plagiarism. If you copy from
two authors, that is research.”
Zafiya Khairany D. Nindia Pratiwi, M.Pd. Dhimas Faiz W.