Prolonging the shelf-life of “quick tempeh” by blanching and vacuum treatments along with varying the storage temperatures

Kusuma, Alvin (2015) Prolonging the shelf-life of “quick tempeh” by blanching and vacuum treatments along with varying the storage temperatures. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

“Quick Tempeh” is one of tempeh-making method using GDL as acidifier. The procedure saves time approximately 20 h, but the product has relatively shorter shelf-life. The aim of this research was to determine the shelf-life of “Quick Tempeh” in various storage temperatures (ambient, chill, freeze). Treatments given to prolong the shelf-life were included blanch treatment (blanch and non blanch) and vacuum treatments (vacuum and non-vacuum). The result was showed that the “Quick Tempeh” shelf-life was 18 h. The best treatments to prolong the shelf-life in each storage temperature were 1 day by ambient, blanching and packed in vacuum wrapping; 6 days by chilling, blanching, and packed in non-vacuum wrapping; 2 weeks by freezing, blanching and packed in non-vacuum wrapping. Overall, best method to prolong the shelf-life of “Quick Tempeh” was blanching in non-vacuum wrapping and blanching in vacuum wrapping stored in freezing temperature was still presumed as after 2 weeks. The overall preference of prolonged shelf-life “Quick Tempeh” was not significantly different to commercial tempeh (p<0.05). Furthermore, the overall preference of both tempehs was ranged from neutral to slightly like.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kusuma, AlvinUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, C. HannyUNSPECIFIEDUNSPECIFIED
Thesis advisorYakhin, Lisa AmandaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: blanch ; quick tempeh ; shelf-life ; temperature ; vacuum
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: Users 17 not found.
Date Deposited: 16 Oct 2018 08:04
Last Modified: 16 Dec 2019 04:49
URI: http://repository.uph.edu/id/eprint/1847

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