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.

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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.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Cahyadi, TiaraUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, Julia RatnaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: tempeh; red rice; yogurt; antioxidant
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 07:47
Last Modified: 07 Dec 2019 03:45
URI: http://repository.uph.edu/id/eprint/1508

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