Anisa, Ardelia and Puteri, Maria Dewi P. T. Gunawan and Wijaya, Hanny (2019) Formula Development of Overripe Tempe Stock in Powder Form. Bachelor thesis, Swiss German University.

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Abstract

Overripe tempe has abundant glutamic content and can be utilized to make natural vegetarian stock. Several developments of overripe tempe into stock in paste and solid cube form have been made. This study developed overripe tempe stock in powder form for more convenient storage, usage and handling. Formula from existing development was used as reference formula. The first stage of this research processed formerly added overripe tempe extract using salt and caramel syrup into powder by spray drying process. Overripe tempe extract without addition of salt and caramel syrup had the highest powder yield and its stock has the highest acceptance score and lowest dissolving time. The second stage examined sugar and brown sugar as the substitutes for caramel syrup used in reference formula based on sensory evaluation. All substitutions did not affect the stock acceptability. Nevertheless, sugar was chosen as caramel syrup substitute as it costs the lowest. The third stage identified whether oil should be eliminated or substituted with fat powder. Substitution with fat powder made the appearance of stock less appealing. Therefore, oil was eliminated. The final formula of overripe tempe stock in powder form consists of 5.05% OTE powder, 35.52% sugar, 46.45% salt, 2.05% pepper and 10.93% garlic powder. It had overall acceptance value 7.44±0.98, which indicate “like moderately”. The dissolving time was successfully lowered to less than 16 seconds, from 62 seconds in previous development.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Overripe Tempe ; Stock ; Vegetarian ; Powder
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:38
Last Modified:	18 May 2020 04:38
URI:	http://repository.sgu.ac.id/id/eprint/354

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