Effect of packaging, inoculum, and production method towards the antioxidant activity of tempeh

Satria, Vika Elika (2015) Effect of packaging, inoculum, and production method towards the antioxidant activity of tempeh. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tempeh is a food which is made from soybean and originated from Indonesia. Tempeh has gained popularity and attention due to its cheap price and high nutritional value. Moreover, many researchers have claimed that tempeh contains high amount of antioxidant. The amount of antioxidant in tempeh itself is affected by many factors. Therefore, this research was aimed to observe the effect of packaging, inoculum, and production method towards the antioxidant activity and the other functional properties related of tempeh. The result showed that the antioxidant activity and total flavonoid of tempeh were affected by the packaging, where plastic packaging resulted in tempeh with higher antioxidant activity, while banana leaves resulted in higer total flavonoid compared to plastic. The total phenolic was affected by the inoculum type, in which market inoculum resulted in tempeh with higher total phenolic compared to Raprima inoculum. The type of packaging affected the compactness value, taste value, mycelia thickness acceptance, aroma acceptance, and taste acceptance. The type of inoculum affected the compactness value, mycelia thickness value, compactness acceptance, mycelia thickness acceptance, and aroma acceptance. The aroma value and overall acceptance was affected by the interaction between the type of packaging and inoculum. The best tempeh treatment chosen was tempeh which was inoculated with market inoculum and wrapped with plastic packaging. The best sample was then being compared to tempeh with the same packaging and inoculum but made by using commercial method. The result showed that tempeh made using commercial method had higher antioxidant activity. There was no difference in the total phenolic and flavonoid between tempeh with those two different production method. The production method also affected the mycelia thickness value and aroma acceptance of the tempeh.

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