EFFECT OF ADDING SODIUM ALGINATE FROM SARGASSUM SP AND SESAME SEEDS (SESAMUM INDICUM) ON MILK TEMPEH

• Main Author: Indriastuti, Emy
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/34576
• Institution: Institut Teknologi Bandung

Tempeh is soybean fermented product consist of protein, carbohydrate, mineral, vitamin B, and isoflavon compound which usefull for body. Milk tempeh is a dairy product that extracted from tempeh suitable for all types of consumers, including for lactose intolerance patients. Milk tempeh has advantage to soymilk has occur vitamin B12 and the compound of isoflavons factor II. However, milk tempeh has unpleasant odor and relatively thin consistency. The goal of this research is to optimize aroma and viscosity by adding sesame seeds and alginate which extracted from Sargassum sp. Tempeh for this research was made from soya bean and innoculated with pure innoculum of Rhizopus oligosporus. The advantage of tempeh derived from Rhizopus oligosporus that it has pleasant smell compare to that of tempeh in local market. Besides, Rhizopus oligosporus innoculated tempeh milk has pH of 6.5, while marked tempeh milk has lower pH of 5,7. Sodium alginate which extracted in this research has the yield of 18.73% (w/fwt). Water content of Na-alginate extract is 0.3106% as determined using Near Infrared Spectroscopy (NIR) method. Yield of sodium alginate was suitable to Food Chemical Codex quality product. The based on Ekstra Farmakope Indonesia (1974), water content of Na-alginate was suitable for good quality product. Sesame seeds was adding according to the range of 2.5% (w/w) to 12.5% (w/w). The addition has an effect to the aroma when the addition of sesame seeds more than 7.5% (w/w), while the effect to the colour of milk tempeh is brighter when more 10% (w/w) of the seeds were added. Viscosity analysis towards to addition of various amount of Sargassum isolated Na-alginate (0.2 - 1.6% (w/w)), should that the optimal viscosity is obtained by the addition of 1.3% (w/v). The addition of sesame seeds 10%(w/w) and Na-alginate 1.3% (w/v) in milk tempeh increased levels of protein from 1.032% to 1.169%. Total fiber increase from 3.24% to 6.51%. Organoleptic test showed that aroma of optimize composition milk tempeh (contained sesame seeds 10%(w/w) and Na-alginate 1.3%(w/v)) has been accepted by the local society of Ciuyah, Padaasih, west Bandung. However, for flavor and texture of optimal milk tempeh is slightly favored by the local society.