Felycia, Felycia and Puteri, Maria Dewi P. T. Gunawan and Kartawiria, Irvan S. (2016) Overripe Tempeh Extraction, Pulverization, And Formulation To Improve Sensory Acceptance And Physical Properties Of Overripe Tempeh Instant Stock. Bachelor thesis, Swiss German University.

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Abstract

Overripe tempeh is potential ingredients that can be develop as an instant stock. A research about overripe tempeh stock has been done before. However, the physical properties not respectable compare to commercial and sensory acceptance still in low level. A method by doing extraction, pulverization, and formulation has proven could improve the previous research overripe tempeh stock physical properties and sensory acceptance, and could maintain the quality by national standard SNI 01-4218-1996 requirement. With formula 29.36% overripe tempeh extract, 6.48% garlic powder, 2% pepper, 22.16% salt, 20% oil, and 20% caramel, the taste sensory acceptance of overripe tempeh instant stock increased from 6.71 become 7.24 (score 6 indicates “like slightly”, score 7 indicates “like moderately”). The physical properties that improved are total soluble solid from1.15 % increase to 2.20 %, total residue from 1.71 gram reduce to 0.12 gram, and disintegration time from 74 s slightly decrease to 62 s. Total nitrogen contain in the overripe tempeh instant stock is 271.78 mg/L while total salt is 5.90 g/L. Both are fulfill the SNI 01-4218-1996 requirement of minimum total nitrogen 100 mg/L and maximum total salt 5.90 g/L. The final product of overripe tempeh instant stock is paste form.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Overripe; Tempeh; Stock; Seasoning; Improvement
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture 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 14:27
Last Modified:	02 Oct 2020 14:27
URI:	http://repository.sgu.ac.id/id/eprint/894

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