|
Impact of Concentration of Glucono Delta Lactone (GDL), Tempe Starter and Soaking Time to Physical Characteristics of Tempe and Overripe Tempe |
|---|---|
| รหัสดีโอไอ | |
| Title | Impact of Concentration of Glucono Delta Lactone (GDL), Tempe Starter and Soaking Time to Physical Characteristics of Tempe and Overripe Tempe |
| Creator | Irvan Setiadi Kartawiria |
| Contributor | Maria D.P.T. Gunawan-Puteri, Chita S. Putrianti |
| Publisher | Mahasarakham University |
| Publication Year | 2561 |
| Keyword | Tempe, Overripe Tempe, Glucono Delta-Lactone, Soaking Time, Protein |
| Abstract | 1. Tempe production requires 48 h of fermentation and another 72 h for overripe tempe. Adding Glucono Delta-Lactone (GDL) in soaking process could reduce the time, however appropriate concentration of GDL, tempe starter and length of soaking time are still unknown. In this study, tempe and overripe tempe were produced with variations of GDL concentration (4 g/l, 12 g/l, 20 g/l, 28 g/l and 36 g/l), tempe starter (2 g/kg, 3 g/kg, 4 g/kg) and soaking time (60 min, 90 min, 120 min, 150 min, 180 min). The best applications were selected based on the time required for fermentation from fresh tempe to overripe tempe and from visual, colorimeter evaluation for color and texture characteristics using penetrometer. As result, soaking with 36 g/l GDL concentration for 180 min with 4 g/kg tempe starter produced firm, full coverage of white mycelium and requires 54 h 72 h to be overripe. Tempe firmness texture was observed having value of 25.53 ? 2.31 N, tempe color index value was determined as: L* 75.76?4.85 2. a* 7.59?0.93 3. b* 19.08?1.62. Whereas, soaking with 36 g/l GDL concentration for 120 min with 4 g/kg tempe starter produced firm but visible grains and required 30 36 h to be overripe. Texture observed was 8.96?1.78 N, color L* 50.39?5.61 4. a* 10.75?0.69 5. b* 25.90?1.73. Best application for fresh tempe is 36 g/l GDL for 180 min with 4 g/kg starter 6. while for overripe tempe is 36 g/l GDL for 120 min with 4 g/kg starter. The protein profile compared shown significant different of the protein content, soluble amino acid and protein digestibility. |
| Language | English |
