PEMBUATAN SUSU DAN TEPUNG TEMPE SEBAGAI BAHAN OLAHAN ALTERNATIF TEMPE
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 m...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/71810 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | 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
90oC. 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. The
results showed that the optimum protein solubility was obtained with the value of 0,33%
(w/v) at 70oC. Organoleptic test showed that tempeh milk with 7% (w/w) and 8% (w/w)
sugar content had taste score of 1,87<?<2,82 and 2,81<?<3,49 respectively, on the other
hand comercial soy milk had taste score 3,79<?<5,00. Milk containing 0,25% (v/v) and
0,5% (v/v) vanilla had the aroma score of 1,92<?<2,76 and 3,12<?<3,88 respectively, while
for commercial soy milk the taste score was 3,38<?<4,81. Soluble protein in tempeh milk
remained stable after storage for one week at 4oC. Tempeh flour with the particle size of 40
mesh, contained of 3,48% (w/w) fat, 38,33% (w/w) protein and 9,71% (w/w) coarse fiber. |
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