Supardi, Isabella (2015) Kajian perubahan karakteristik fungsional selama tahapan proses pengolahan tempe kedelai kuning dan kedelai hitam = Study of changes of functional properties during the processing of black soybean and yellow soybean tempeh. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Tempeh is a fermented product, a result of fermentation soybean by
Rhizopus sp. This research is aimed to observe the effect on soybean type and
tempeh processing steps on the changes of its functional properties. The
functional properties were assessed by the antioxidant activity, total phenolic
compound, total flavonoid content, and alpha-glucosidase inhibition activity. The
preliminary research was conducted in order to determine the best soaking and
cooking method that would produce tempeh with the best antioxidant activity.
Soaking soybean in water (natural soaking) and cooking soybean by steaming
method were proven to be the best method that produce tempeh with higher
antioxidant capacity. The main research was conducted to observe the influence
of soybean type and processing steps on changes in total phenolic, total flavonoid,
antioxidant activity, and !-glucosidase inhibition activity. The statistical analysis
showed that there was significant effect of interaction between soybean type and
tempeh processing steps on changes in total phenolic, total flavonoid, antioxidant
activity, and !-glucosidase inhibition activity. The changes occurred in each step
of tempeh processing may resulted from the production of bioactive compounds
during the processing of tempeh and also from the synergistic or opposite
interaction between bioactive compounds present in soybean during processing.
Black soybean showed significantly better overall functional properties compared
to yellow soybean, as resulted from higher phenolic and flavonoid content of
black soybean compared to yellow soybean.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Supardi, Isabella NIM03420110007 UNSPECIFIED UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Wijaya, Julia Ratna NIDN305076905 UNSPECIFIED Thesis advisor Kardono, Leonardus Broto Sugeng UNSPECIFIED UNSPECIFIED |
Additional Information: | SK 34-11 SUP k |
Uncontrolled Keywords: | !-glucosidase ; antioxidant ; dpph ; flavonoid ; phenolic ; processing ; tempeh |
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 08:01 |
Last Modified: | 26 Nov 2021 07:43 |
URI: | http://repository.uph.edu/id/eprint/1777 |