Setiadharma, Billy and Kartawiria, Irvan S and Puteri, Maria Dewi P. T. Gunawan (2015) Development of Instant Stock Cube from Overripe Tempeh. Bachelor thesis, Swiss German University.

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Abstract

Overripe tempeh is one of non-meat high protein source. It also has “umami” flavor, so that often utilized by the Javanese people as a seasoning material. In this research, overripe tempeh was made into stock cubes which have a promising market growth. The formula of overripe tempeh was developed using Design Expert software version 9.0 and one best formula was determined by affective-sensory test hedonic scaling. The best formula found was the stock cube with 27.35% overripe tempeh powder, 2.34% xanthan gum , 20% oil, 16,83% caramel syrup and completed with 20.7% salt, 6.48% garlic powder and 6.3% pepper. This formula is soluble at 12.76 minutes and has physical hardness of 1.8 N. The formula is acceptable on taste with mean score for taste is 6.71 ± 1.27. Moreover, there was also another sensory analysis for aroma with mean score 6.13 ± 1.48 and appearance 6.08 ± 1.41. The formula contains 14.18% protein, 34.00% fat, 3.44% fiber, 21.10% carbohydrate and 27.28% ash. The energy value of a single stock cube is 17.88 kcal.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Overripe Tempeh; Stock Cube; Development; Nutritional Value; Sensory analysis.
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation T Technology > TP Chemical technology > TP371 Food -- Preservation > TP371.44 Fermented soyfoods T Technology > TX Home economics > TX558 Tempeh
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	18 Dec 2020 16:23
Last Modified:	18 Dec 2020 16:23
URI:	http://repository.sgu.ac.id/id/eprint/1605

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