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: | Creators NIM Email ORCID Kusuma, Alvin UNSPECIFIED UNSPECIFIED UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Wijaya, C. Hanny UNSPECIFIED UNSPECIFIED Thesis advisor Yakhin, Lisa Amanda UNSPECIFIED UNSPECIFIED |
Additional Information: | SK 34-11 KUS p |
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: | 20 Sep 2021 08:54 |
URI: | http://repository.uph.edu/id/eprint/1847 |