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.

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