Grace, Grace and Kartawiria, Irvan S and Puteri, Maria Dewi P. T. Gunawan (2017) Development of Mung Bean Tempe Production for Industrial Scale. Bachelor thesis, Swiss German University.

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Abstract

"There is an increasing in tempe consumption in Indonesia, however Indonesia still has a very low productivity of soybeans and the government has been trying to overcome this problem by importing soybeans. Thus, another way to overcome the importing soybeans was finding an alternative ingredient for tempe production in Indonesia which was mung bean the alternative ingredient. Adjustment must be made due to the previous research was produce on a laboratory scale and the adjustments made were selection of dehulling method, acidification process and heat treatment process. As a result, the selected methods were dry dehulling method, chemical acidification process by Glucono delta-Lactone (GdL) and applying heat treatment by soaking in hot water at approximately 90-980C for 1 minute in MBT production. The selected modification method was used to upscale mung bean tempe production in Rumah Tempe Indonesia, Bogor, West Java. The selected method was chosen based on the sensory acceptance, while texture profile and color analysis was also done in order to confirm that MBT produced meet the standard of normal tempe which is soybean tempe (SBT). In terms of antioxidant activity, MBT produced on a large scale has the highest antioxidant activity and for the total phenolic compound, it was comparable with the small scale.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Mungbean ; Mung bean tempeh ; Tempe ; Glucono delta-lactone (GDL) ; Upscale
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:	14 May 2020 04:02
Last Modified:	14 May 2020 04:02
URI:	http://repository.sgu.ac.id/id/eprint/72

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