Kristianti, Fellicia and Puteri, Maria Dewi P. T. Gunawan and Wijaya, Hanny (2017) Impact of GDL Acidification Towards Nutrient Properties of Tempe and Overripe Tempe. Bachelor thesis, Swiss German University.

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Abstract

"Fresh tempe is commonly known in Indonesian as traditional fermented food product while overripe tempe is commonly used as spices in Javanese cuisine. The GDL acidification show some potencies by reducing water used in soaking in a short time, reusing water soaked for another batch of tempe production (back-slope technology), speeding up fermentation of overripe tempe, and resulting better aroma and overall acceptance of overripe tempe which have been discussed in previous research. The process modification eliminates lactic acid fermentation and thus may change in nutrient properties. Moisture content (SNI 01-2891-1992), ash content (SNI-01-2891-1992), total protein content using Kjedhal method, carbohydrate content is calculated by difference, fat content using soxhlet method, protein oligosaccharides using Lowry method, soluble amino acid, protein digestibility, acidity level, and vitamin B12 using HPLC of fresh tempe and overripe tempe were analyzed. As results, GDL acidified fermentation does not affect the nutrient properties of fresh tempe and overripe tempe. In addition, fresh tempe which is produced using GDL acidification can meet the nutrient properties that is regulated in SNI 3144:2009. Further investigation on microbial correlate to nutrient properties and phytic acid are interesting to be done.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	GDL Acidification ; Fresh Tempe ; Overripe Tempe
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:	12 May 2020 06:56
Last Modified:	12 May 2020 06:56
URI:	http://repository.sgu.ac.id/id/eprint/69

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