Samuel, Kevin and Puteri, Maria Dewi P. T. Gunawan and Wijaya, Hanny (2017) Comparison of Umami Taste Intensity of Gdl-Accelerated Overripe Tempeh-Based Flavor Ingredient With Other Umami Flavor Ingredients. Bachelor thesis, Swiss German University.

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Abstract

"Glucono Delta-Lactone (GDL) has been proven to accelerate the production speed of tempeh, especially intoa rippened state called overripe tempeh. This product has the potential to be converted into an innovative flavor ingredient, due to its umami quality. However, it is not laboratorially proven yet if the product has the claimed potential to compete with the existing umami flavor ingredients in the market, which possibly have been produced with standardized and elaborate sensory quality, especially in terms of umami intensity. The research was divided in two categories: preliminary and main research. Preliminary research started with he determination of target products for umami flavor ingredients with a certain type of dishes was researched. Then, through sensory analysis, the selection of drying method for GDL overripe tempeh-based flavor ingredient that outputs the highest umami intensity, which continued with a confirmationof the similarity of umami intensity with its control based on a previous research. Once the preliminary research was complete, the main research or the comparison of the GDL overripe tempeh-based flavor ingredient from selected drying method with selected commercial umami flavor ingredients, especially in terms of umami intensity was counducted. Several conclusions were sum up from the beginning to the end of the research. MSG-based flavor enhancer and chicken stock powder were selected as the competing umami flavor ingredients. Oven dryingmethod was selected since the results showed significant difference of umami intensity between multiple sample concentrations. It was confirmed that oven dried GDL overripe tempeh-based flavor ingredient was not significantly different in terms of umami intensity, compared with oven dried natural overripe tempeh, agreeing the claim in a previous research. The umami intensity of oven dried GDL overripe tempeh–based flavor ingredient was 5.64 in average, or between “medium” and “slightly strong”, which was lower in a significant difference than chicken-flavored MSG-based flavor enhancer and chicken stock powder (7.68 and 6.81 respectively).

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Overripe tempeh ; Sensory analysis ; Glucono delta-lactone ; Umami flavor ingredients ; Umami intensity
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 04:23
Last Modified:	14 May 2020 04:23
URI:	http://repository.sgu.ac.id/id/eprint/75

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