Milk and Flour of Tempeh Production as an Alternative of Tempeh's Product

• Main Author: ABDULLAH (NIM 10505068), KARIM
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/12302
• Institution: Institut Teknologi Bandung

Tempeh is an Indonesian traditional food that is very fond by whole society, both from those in urban and rural areas. Fresh tempeh, which is made of fermented soybean by Rhizopus, is normally sold as it is. In this form, its shelf life is only 2 days old when stored in room temperature. Tempeh milk and tempeh flour are two of alternatives processing of tempeh. The aim of this research is to determine the influence of temperature for protein solubility in tempeh flour and tempeh milk preparation. Beside taste and aroma, several nutritional value, such as fat, carbohydrate, coarse fiber, isoflavon were also determined toward the optimized temperature tempeh milk and tempeh flour. The protein content was determined by Kjeldahl method, the carbohydrate content was analyzed by Luff Schoorl method, isoflavon content measured by HPLC, coarse fiber was determined gravimetrically and taste and aroma was determined organoleptically. Tempeh milk was prepared in the range of temperature of 60 to 90 oC. Tempeh flour was made by drying the side product of tempeh milk by using dehydrator apparatus. Then tempeh milk was pasteurized to increase the shelf lifes. <br />