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.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Satria, Vika Elika NIM03420110059 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 SAT e |
Uncontrolled Keywords: | antioxidant activity ; flavonoid, phenolic ; soybean ; 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 08:02 |
Last Modified: | 18 Oct 2021 07:39 |
URI: | http://repository.uph.edu/id/eprint/1800 |