Putrianti, Chita Sakina and Kartawiria, Irvan S and Puteri, Maria Dewi P. T. Gunawan (2017) Impact of concentration of glucono delta lactone (gdl), tempe starter and length of soaking time in physical and protein profile of tempe and overripe tempe. Bachelor thesis, Swiss German University.

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Abstract

"Tempe production requires 48 h of solid-state fermentation and another 72 h for overripe tempe. Adding glucono delta-lactone (GDL) in the soaking process could shortened the production time, however the application regarding concentration of GDL, tempe starter and length of soaking time are still unknown. In this study, tempe and overripe tempe were produced with variations of GDL concentration (4 g/l, 12 g/l, 20 g/l, 28 g/l and 36 g/l), tempe starter(2 g/kg, 3 g/kg and 4 g/kg) and soaking time (60 min, 90 min, 120 min, 150 min and 180 min). The best applications were selected based on the time required from fresh tempe to overripe tempe, as well as from their visual and texture characteristics. As a result, soaking with 36 g/l GDL concentration for 180 min with 4 g/kg tempe starter produced firm, full coverage of white mycelium and requires 54 h – 72 h to be overripe. Texture observed was 25.53  2.31 N, and color index value L*75.76  4.85 a*7.59  0.93 b*19.08  1.62. Whereas, soaking with 36 g/l GDL concentration for120 min with 4 g/kg tempe starter produced firm, but visible grains, and requires 30 – 36 h to be overripe. Texture observed was 8.96  1.78 N, color L* 50.39  5.61 a* 10.75  0.69 b*25.90  1.73.Thus, application for best of fresh tempeis 36 g/l GDL for 180 min with 4 g/kg tempe starter; best of overripe tempe is 36 g/l GDL for 120 min with 4 g/kg tempe starter. The protein profile was compared resulting significant different for the protein content, soluble amino acid and protein digestibility.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Tempe ; Overripe Tempe ; Glucono Delta-Lactone ; Soaking Time ; Starter
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	29 Apr 2020 11:43
Last Modified:	29 Apr 2020 11:43
URI:	http://repository.sgu.ac.id/id/eprint/57

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