Mursito, Evelyn and Puteri, Maria Dewi P. T. Gunawan and Wijaya, Hanny (2015) Developing Vegetarian Paste Condiment with Overripe Tempeh (Tempe Semangit) as Base Ingredient. Bachelor thesis, Swiss German University.

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Abstract

Tempe Semangit or overripe tempeh is known for the umami flavor and often used as condiments in Indonesian traditional household. Vegetarian paste broth with overripe tempeh as the base ingredient was developed with two variations form of overripe tempeh as its main ingredients (crushed and powdered overripe tempeh). Crushed and powdered overripe tempeh were mixed with supporting ingredients into several formulas determined using the design mixture in Design Experiment software. The final selected optimized formula were made using crushed overripe tempeh, with the formula composition 48.15% of crushed semangit (crushed overripe tempeh), 1.30% of xanthan gum, 20.70% of salt, 10.98% of caramel syrup, 6.48% of fried garlic, 6.30% of pepper, and 6.09% of oil. This formula receives 6.52 value from 1 to 9 scale, which means that the formula was liked slightly to moderately based on the overall 5 acceptance. Total microbial (2.80 x 10 ) was out of the acceptance range and total -1 coliform (less than 10 ) of the final selected optimize formula was within the acceptable range determined by national standard (SNI) SNI 01-4321-1996 about instant soup and SNI 7388:2009 about the maximum microbial contamination in food in condiment. The formula physical characteristic analysis showed that the formula has 0.4896 g suspended solid from 5 g of sample, 84,400 mPa.s viscosity, and 89.84 °HUE.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Overripe Tempeh; Fermentation; Vegetarian; Paste Condiment; Ingredient
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation > TP371.44 Fermented soyfoods T Technology > TX Home economics > TX558 Tempeh
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	18 Dec 2020 16:42
Last Modified:	18 Dec 2020 16:42
URI:	http://repository.sgu.ac.id/id/eprint/1638

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