EFFECT OF EDIBLE FILM FORMATION ON THE QUALITY OF TEMPEH MILK

• Main Author: TYAS WIDARA (NIM:10514079), RATIH
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/30245
• Institution: Institut Teknologi Bandung

Tempeh is product fermentation of soybean with Rhizopus oligosporus. The fermentation process can increase nutrition and form a factor 2 isoflavone compound which is only found in tempeh and is not found in soybeans. The factor 2 compound has high antioxidant and antihemolytic activity. However, tempeh has a relatively low shelf life. Therefore, in this research nutritious tempeh milk is made which has a longer shelf life and can be used as a solution for lactose intolerance. The purpose of this research is to know the effect of edible film formation on the quality of tempeh milk based on emulsion stability, shelf life stability, and nutrition. Sodium alginate is extracted from Sargassum binderi. Sodium alginate and glycerol forms edible film and can be used as stabilizer in tempeh milk. In addition, various analyzes are carried out on tempeh milk, such as emulsion stability (viscosity and precipitation rate), shelf life stability (pH), nutrition (carbohydrate, fat, protein, and isoflavones), and organoleptics. Based on the results of the research, 6,6025 g of pure sodium alginate was obtained and the FTIR characterization was carried out. The sodium alginate concentration is used to form edible films in tempeh milk is 0,05% with a precipitation rate constant of 0,0146 turbidans.day-1. The formation of edible films in tempeh milk can increase the shelf life of tempeh milk from 9 days to 13 days. In addition, the formation of edible films in tempe milk can also increase the viscosity from 1,1777 ± 0,0331 mPa.s to 1,2226 ± 0,0059 mPa.s. Tempe milk made contains 3,56 ± 0,36 % carbohydrates, 0,685 ± 0,015 % fat, 0,9466 ± 0,0519 mg/mL dissolved protein, and 0,48 ± 0,05 % isoflavones. Meanwhile, tempeh milk with edible film contains 4,56 ± 0,09 % carbohydrates, 0,695 ± 0,005 % fat, 1,3830 ± 0,2064 mg/mL dissolved protein, and 5,98 ± 4,21 % isoflavones. In addition, there is a spot which is only found in tempeh milk but not in soy milk. That is thought to be a factor 2 isoflavone compound (6,7,4'-trihydroxy isoflavone) with Rf around 0,2.