Effect of tempeh to red rice ratio and fermentation time towards the characteristic of tempeh-red rice based yogurt

Cahyadi, Tiara (2016) Effect of tempeh to red rice ratio and fermentation time towards the characteristic of tempeh-red rice based yogurt. Bachelor thesis, Universitas Pelita Harapan.

	Text (title) Title.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (1MB)
	Text (abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (354kB)
	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (448kB)
	Text (chapter1) Chapter 1.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (420kB)
	Text (chapter2) Chapter 2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (511kB)
	Text (chapter3) Chapter 3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (538kB)
	Text (chapter4) Chapter 4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (659kB)
	Text (chapter5) Chapter 5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (336kB)
	Text (bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (396kB)
	Text (appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (1MB)
	Text (publication agreement) Publication Agreement.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (1MB)

Abstract

Tempeh with its nutritional benefits towards human body has been commonly known. However its product diversification is still very limited, especially in beverage products. Some studies have been done, and it was found that the acceptance value of tempeh based beverages can be increased with the incoporation of red rice. This research was aimed to find the best ratio of tempeh to red rice and fermentation time for tempeh-red rice based yogurt that is acceptable to the panelist. Assessment on nutritional composition of the best formulation of tempeh-red rice based yogurt was also done after determination of best formulation. The result showed that from all combination of tempeh to red rice ratio (0:100/ 20:80/ 40:60/ 60:40/ 80:20/ 100:0) and fermentation time (6/ 9/ 12hours), tempeh-red rice based yogurt with 20:80 ratio and 9 hours fermentation time obtained the highest acceptability from panelist, which its pH value, % total tirtatable acidity, and total lactic acid bacteria were in range of requirement for yogurt based on SNI 2981:2009. Best formulation tempeh-red rice based yogurt contained low carbohydrate, low fat, and can be claimed as a good source of fiber. The tempeh-red rice based yogurt also possessed antioxidant activity after fermentation, which is 3.509±0.029 (mg AAE/100g wet weight sample) and the tempeh-red rice yogurt resulted can be categorised as the source of vitamin C.

Actions (login required)

View Item