Gomuljo, Henry William (2015) Effect of temperature and drying method on sensory and functional characteristics of tempeh flour. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Tempeh is nutritious cooked fermented-soybean that is originated from
Java, Indonesia. With its high consumption in Indonesia and popularity across the
world, tempeh is known only to be consumed directly after cooking and deep-fat
frying. The utilization of tempeh needs to be increased to optimally get the benefit
from the tempeh. Making the tempeh into flour could not only increase its
utilization, but it is also known to increase the nutritional profile of the product
greatly. The aim of this study is to determine the best method in making tempeh
flour. In previous studies, the tempeh flour was also observed to have tart flavor
that is disliked by the consumers. With frying known to remove the tart flavor of
tempeh, other pre-treatments of preparing the tempeh prior to making tempeh
flour are studied. Therefore, pre-treatments (frying, baking, and steaming) are
studied in light of removing the tart flavor in the tempeh flour and increasing its
acceptance. The best pre-treatment chosen was frying, based on the result of the
hedonic test of the sensory evaluation of the tempeh flour. The drying method
(cabinet drying and oven drying) and temperature (50, 70, and 90 oC) were also
studied using the best pre-treatment (frying) to find the best method in making the
tempeh flour. The best drying method and temperature to determine the best
method were chosen by observing the antioxidant activity and other functional
properties (total phenolic and total flavonoid). The result was that there was no
significant effect (p > 0.05) in the drying method used towards the antioxidant
activity of the tempeh flour and the best antioxidant activity was found at
temperature of 50 oC of 67.883 ± 1.085 mgAAE/100gr dry sample and 70 oC of
67.150 ± 1.538 mgAAE/100gr dry sample. However, in concern of the shelf life,
the drying temperature of 70 oC could produce lower moisture content with the
same drying time. Thus, the best method in making tempeh flour is by using frying
pre-treatment and drying temperature of 70 oC, using either oven or cabinet.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Gomuljo, Henry William UNSPECIFIED UNSPECIFIED UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Wijaya, Julia R. UNSPECIFIED UNSPECIFIED |
Additional Information: | SK 34-11 GOM e |
Uncontrolled Keywords: | tempeh flour ; best method ; acceptance ; antioxidant ; drying method ; temperature |
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 08:03 |
Last Modified: | 30 Aug 2021 07:06 |
URI: | http://repository.uph.edu/id/eprint/1830 |