Djunaidi, Stefani and Puteri, Maria Dewi P. T. Gunawan and Wijaya, Hanny (2016) Application Of Quick Tempeh Technology In Accelerating The Production Time Of Overripe Tempeh. Bachelor thesis, Swiss German University.

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Abstract

Overripe tempeh has been known for its potencies to be food enhancer but the production takes a long time and by using quick tempeh technology which utilises acidulant Glucono Delta-Lactone (GDL) to alternate the acid fermentation step, it is expected to cut the production time. Standard were set to assist the choosing of temperature. Standard set for protein content is 50.32 ± 0.29 mg BSA eq/g dry base and for soluble amino acid is 357.39 ± 4.23 mg Tyrosine eq/g dry base. The colour range is L* 48.96 - 56.97, a* 5.21- 8.27, and b* 16.14 - 21.54. GDL overripe tempeh was produced at temperature 30°C, 32°C, 34°C and analysis were done for protein content by using Lowry method, soluble amino acid by using spectrophotometric method, and colour by using colorimeter. Temperature 34°C for 36 hours fermentation found to be the fastest and being characterised. Characterisation was done based on the chemical, microbiological, and sensory attribute. Addition of GDL in the production of overripe tempeh cut off the production time by two days and produces overripe tempeh which the chemical characters is not significantly different in comparison to the natural overripe tempeh even though in overall, the physical attribute is significantly different but the umami intensity is not significantly different.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Overripe Tempeh; Glucono Delta-Lactone
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:	04 Oct 2020 06:11
Last Modified:	04 Oct 2020 06:11
URI:	http://repository.sgu.ac.id/id/eprint/907

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