Angelina, Elsie and Puteri, Maria Dewi P. T. Gunawan and Prabawati, Elisabeth K. (2016) Process Improvement And Control In The Production Of Mung Bean Tempeh Based On Sensory Quality Followed By Evaluation Of Nutritional, Functional, And Microbial Properties, And Degradation Rate. Bachelor thesis, Swiss German University.

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Abstract

Modifications and process controls were applied on mung bean tempeh (MBT) production method to improve its sensory quality. Applying heat treatment (soaking in water at ± 75 °C, 5 minutes) prior mold fermentation was the selected modification with highest rank in ranking-preference test. The selected MBT showed comparable protein content (64.74 mg BSA eq/dry base) comparable to other modifications, and comparable nutritional properties compared to reference method (dry basis protein 39.22%, fat 4.51%, carbohydrate 54.10%, ash 2.78%, protein digestibility 113.93 mg Tyrosine eq/100 g dry base). The selected MBT showed higher antioxidant activity (IC50 15.284 mg dry base/ml) despite of comparable phenolic content (397.92 mg GAE/100 g dry base) and loss of beta-carotene compared to the reference method. Further comparison of selected MBT compared to soybean tempeh (SBT) showed no significant different in terms of total yeast and mold and total coliform, whereas the presence of Salmonella was detected in both. Community-level physiological profiling indicated different microbial communities found in MBT with their ability to utilize 2-Hydroxy-benzoic-acid, 4-Hydroxy-benzoic-acid, and α-cyclodextrin as carbon souces. MBT also indicated more rapid degradation with higher rate of pH increase, protein content decrease, and total yeast and mold decrease during storage period.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Tempeh; Tempeh Processing Technology; Alternative Tempeh Ingredient; Mung Bean Tempeh; Tempeh-Derived Products
Subjects:	Q Science > QP Physiology > QP141 Nutrition T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TX Home economics > TX546 Food--Sensory evaluation T Technology > TX Home economics > TX558 Tempeh
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	02 Oct 2020 14:44
Last Modified:	02 Oct 2020 14:44
URI:	http://repository.sgu.ac.id/id/eprint/891

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