PENGARUH FASE KEMATANGAN TEMPE KEDELAI DAN SUHU PENYIMPANAN TERHADAP UMUR SIMPAN TEMPE KEDELAI YANG DIKEMAS VAKUM

NADILA, NI MADE GALUH and Parwiyanti, Parwiyanti (2022) PENGARUH FASE KEMATANGAN TEMPE KEDELAI DAN SUHU PENYIMPANAN TERHADAP UMUR SIMPAN TEMPE KEDELAI YANG DIKEMAS VAKUM. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to extend the shelf life of soybean tempeh by vacuum packaging and various storage temperatures. This experiment used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. The first factor was storage temperature (5°C, 10°C 15°C and 25°C) and the second factor was tempeh maturity phase (6, 12, 20 and 24 hours after yeast addition). The observed parameters characteristics organoleptic, physical, and chemical characteristics of tempe before vacuum packaging and vacuum packaging with various storage temperatures. The results showed that the organoleptic test of tempe before vacuum packaging on day 0 tempeh had organoleptic characteristics of white tempe, hard texture and had a distinctive tempeh aroma and tempeh whiteness was 84.56%, texture 52.66 gf and water content 68.19%, while on day 4 it had organoleptic characteristics that the color was not white, the texture was not hard, the aroma was not typical of tempe, and the characteristics of the whiteness of tempe was 37.10%, texture 15.53 gf and water content 60.21%. The organoleptic test results of vacuum-packed tempeh and storage temperatures of 5°C, 10°C, and 15°C were able to extend the shelf life of more than 8 days and are still accepted by consumers. Tempe damage occurred at a temperature of 25°C and this sample was not accepted by consumers. Tempe which was vacuum packed and stored at 25°C on the 8th day of storage was damaged in the organoleptic assessment. Vacuum-packed tempeh with physical and chemical characteristics of tempeh with a maturity phase of 24 hours after being given starter at storage temperatures of 5°C, 10°C, 15°C, and 25°C was able to extend the shelf life of more than 8 days and were accepted by consumers. Keywords: tempeh, tempeh maturity phase, storage temperature

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	fase kematangan tempe, suhu penyimpanan, tempe
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ni Made Galuh Nadila
Date Deposited:	16 Sep 2022 01:56
Last Modified:	16 Sep 2022 01:56
URI:	http://repository.unsri.ac.id/id/eprint/78919

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