Potential of Bioactive Components in Tempe for the Treatment of Obesity

Made Astawan, Yunita Siti Mardhiyyah, Christofora Hanny Wijaya


Obesity has become a global health issue and is one of the factors that trigger degenerative diseases. The correct food consumption management could be a solution for treating obesity. Soybean is a food that is rich in bioactive components and has antiobesity properties through various mechanisms. In Indonesia, nearly 60% of the soybeans are consumed in the form of tempe. The process of fermenting soybeans into tempe causes a bioconversion of nutrients and bioactive components, improving the active physiological abilities. The bioactive components that play a role in the treatment of obesity are isoflavones, proteins, and peptides. These bioactive components help in reducing body weight, lowering the body fat ratio and improve lipid profile. Thus, optimation and popularization of tempe as a functional food in the daily menu supported with correct tempe processing could be a solution in treating obesity.


Ali AA, Velasquez MT, Hansen CT, Mohamed AI, Bhathen SJ. 2004. Effects of soybean isoflavones, probiotics, and their interactions on lipid metabolism and endocrine system in an animal model of obesity and diabetes. J Nutr Biochem 15(10):583-590.

Ali NM, Yeap S, Yusof HM, Beh B, Ho W, Koh S, Abdullah MP, Alitheen NB, Long K. 2016 Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxity and immunomodulation of fermented mung bean and soybean. J Sci Food Agric 96(5):1648-1658.

Aoyama T, Fukui K, Takamatsu K, Hashimoto Y, Yamamoto T. 2000a. Soy protein isolate and its hydrolysate reduce body fat of dietary obese rats and genetically obese mice (yellow KK). Nutr 16(5):349-354.

Aoyama T, Fukui K, Nakamori T. 2000b. Effect of soy and milk whey protein isolates and their hydrolysates on weight reduction in genetically obese mice. Biosci Biotechnol Biochem 64(12):2594-2600.

Astawan M. 2008. Sehat dengan Tempe. Jakarta: PT Dian Rakyat.Astawan M, Wresdiyati T, Widowati S, Bintari SH, Ichsani N. 2013. Karakteristik fisikokimia dan sifat fungsional tempe yang dihasilkan dari berbagai varietas kedelai. J Pangan 22(3):241-251.

Astawan M, Wresdiyati T, Sirait J. 2015. Pengaruh konsumsi tempe kedelai grobongan terhadap profil serum hematologi dan antioksidan tikus. J Teknol dan Industri Pangan 26(2):155-162.

Astawan M, Wresdiyati T, Maknun L. 2017. Tempe Sumber Zat Gizi dan Komponen Bioaktif untuk Kesehatan. Bogor: IPB Press.

Astuti M. 1997. Superoxide dismutase in tempe, an antioxidant enzyme and its implication on health and disease. Proceedings of the International Tempe Symposium 1997; 146-156. Indonesia: Yayasan Tempe Indonesia.

Barus T, Suwanto A, Wahyudi AT. 2008. Role of bacteria in tempe bitter taste formation; microbiological and molecular biological analysis based on 16S RNA gene. Microbiol Indones 2(1):17-21.

Bhathena SJ, Velasquez MT. 2002. Beneficial role of dietary phytoestrogens in obesity and diabetes. Am J Clin Nutr 76(6):1191-1201.

Cope MB, Erdman Jr JW, Allison DB. 2008. The potential role of soyfoods in weight and adiposity reduction: an evidence-based review. Obes Rev 9(3):219-235.

Efriwati, Nuraida L. 2013. Effect of two production methods on macro nutrient and iso flavones-aglycone composition in tempeh produced by household industries. Health Sci Indo 4(2):69-73.

Gibbs BF, Zougman A, Masse R, Mulligan C. 2004. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Res Int 37(2):123-131.

Haron H, Ismail A, Azlan A, Shahar S, Peng LS. 2009. Daidzein and genestein contents in tempeh and selected soy products. Food Chem 115(4):1350-1356.

Hwang JT, Park IJ, Shin JI, Lee YK, Lee SK, Baik HW, Ha J, Park OJ. 2005. Genestein, EGCG and capcaisin inhibit adipocyte differentiation process via activating AMP-activated protein kinase. Biochem Biophys Res Commum 338(2):694-699.

Jang EH, Moon JS, Ko JH, Ahn CW, Lee HH, Shin JK, Park CS, Kang JH. 2008. Novel black soy peptides with antiobesity effects:activation of leptin-like signaling and AMP-activted protein kinase. Int J Obes 32(7):1161-1170.

Kagawa K, Matsutaka H, Fukuhama C. 1996. Globin digest, acidic protease hydrolysate, inhibits dietary hypertriglyceridemia and ValVal-Tyr-Pro, one of its constituents, possesses most superior effect. Life Sci 58(20):1745-1755.

Lee DS, Lee SH. 2001.Genestein, a soy isoflavone, is a potent a-glucosidase inhibitor. FEBS Letters 501(1):84-86.

Maiti D, Majumdar M. 2012. Impact of bioprocessing on phenolic content and antioxidant activity of spy seed to improve hypoglycemic functionality. Asian J Plant Sci Res 2(2):102-109.

McCue P, Kwon YI, Shetty K. 2005. Anti-diabetic and anti-hypertensive potential of sprouted and solid-state bioprocessed soybean. APJCN 14(2):145-152.

Messina M, Messina V. 2003. Soy protein and isoflavone intakes for healthy adults: rationale. Nutr Today 38(3):100-109.

Muaris JH. 2016. Tempe Cuisine. Winarno FG, Winarno Wm Purnomo SH, Gunawan W (Eds). Bogor: Mbrio Press.

Nout MJR, Kiers JL. 2005. A review tempe fementation, innovation, and functionality:
update into the third millenium. J Appl Microbiol 98(4):789-805.

Sanchez-Magana LM, Cuevas-Rodriguez EO, Gutierrez-Dorado R, Ayala-Rodriguez AE, Valdez-Ortiz A, Milan-Carrillo J, Reyes-Moreno C. 2014. Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant, activity and hypoglygemic functionality. Int J Food Sci Nutr (Early Online): 1-7.

Shao S, Duncan AM, Yanga R, Marcone MF, Rajcan I, Tsao R. 2009. Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread. J Funct Foods 1(1):119-127.
Singh BP, Vij S, Hati S. 2014. Functional significance of bioactive peptides derived from soybean. Peptides 54:171-179.

Sugano M. 2006. Nutritional implication of soy. Di dalam: Sugano M, editor. Soy in Health and Diseases Prevention. New York: CRC Press.

Tope AK. 2014. Effect of fermentation on nutrient composition and anti-nutrient contents of ground Lima bean seeds fermented with Aspergillus fumigatus, Rhizopus stolonifer and Saccharomyces cerevisiae. Int J Adv Res 2(7):1208-1215.

Utari DM, Rimbawan, Riyadi H, Muhilal, Purwantyastuti. 2011. Potensi asam amino pada tempe untuk memperbaiki profil lipid dan diabetes mellitus. Kesmas 5(4):166-170.

Velasquez M, Bhathena S. 2007. Role of dietary soy protein in obesity. Int J Med Sci 4(2):72.

Wang SM, Huang AHC. 1984. Inhibitors of lipase activities in soybean and other oil seeds. Plant Physiol 76(4):929-934.

Watanabe N, Endo Y, Fujimoto K, Aoki H. 2006. Tempeh-like fermented soybean (GABA-tempeh) has an effective influence on lipid metabolism in rats. J Oleo Sci 55(8):391-396.

[WHO] World Health Organization. 2011. 10 facts about diabetes. Terdapat di www.who.int/diabetes/en/accessed. Accessed on Oktober, 31st 2014.

Wijaya CH, Gunawan MDPT, Kusumaningrum HD, Nurtama B, penemu; Institut Pertanian Bogor. 2007 Okt 4. Proses Pembuatan Tempe Melalui Pengasaman Kimiawi dengan Menggunakan Glukono delta lakton (GDL). Paten Indonesia ID P000035720.

Yang JY, Lee SJ, Park HW, Cha YS. 2006. Effect of genistein with carnitine administration on lipid parameters and obesity in C57Bl/6J mice fed a high-fat diet. J Med Food 9(4):459-467.

Yenrina R, Yuliana, Muchtadi D. 2006. Pengolahan dan penerimaan produk kedelai pada rumah tangga di perkotaan dan pedesaan pulau Jawa Indonesia. J Gizi Pangan 1(1):36-43.

Yuliana ND, Jahangir M, Korthout H, Choi YH, Kim HK, Verpoorte R. 2011. Comprehensive review on herbal medicine for energy intake suppression. Obes Rev 12(7):499-514.

Yun JW. 2010. Possible anti-obesity therapeutics from nature-A review. Phytochem. 71(14-15):1625-1641.

Zhang YB, Chen WH, Guo JJ, Fu ZH, Cheng Y, Zhang M, Na XL. 2013. Soy isoflavone supplementation could reduce body weight and improve glucose metabolism in non-Asian postmenopausal women - A meta-analysis. Nutr 29(1):8-14


Made Astawan
mastamade15@gmail.com (Primary Contact)
Yunita Siti Mardhiyyah
Christofora Hanny Wijaya
AstawanM., MardhiyyahY. S., & WijayaC. H. (2018). Potential of Bioactive Components in Tempe for the Treatment of Obesity. Jurnal Gizi Dan Pangan, 13(2), 79-86. https://doi.org/10.25182/jgp.2018.13.2.79-86

Article Details

List of Cited By :

Crossref logo