IMPACT OF GDL ACIDIFICATION TOWARDS NUTRIENT PROPERTIES OF TEMPE AND OVERRIPE TEMPE

(1)

IMPACT OF GDL ACIDIFICATION TOWARDS NUTRIENT PROPERTIES OF TEMPE AND OVERRIPE TEMPE

By

Fellicia Kristianti 11305005

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143- Indonesia

August 2017

Revision after the Thesis Defense on 19 July 2017

(2)

IMPACT OF GDL ACIDIFICATION TOWARDS NUTRIENT PROPERTIES Page 2 of 113 OF TEMPE AND OVERRIPE TEMPE

Fellicia Kristianti STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Fellicia Kristianti

____________________________________________

Student

Date

Approved by:

Maria D.P.T. Gunawan Puteri, S.T.P., M.Sc., Ph.D.

____________________________________________

Thesis Advisor

Date

Prof. Dr. Ir. C. Hanny Wijaya M.Agr

____________________________________________

Thesis Co-Advisor

Date

Dr. Dipl.-Ing. Samuel P. Kusumocahyo

____________________________________________

Dean Date

(3)

Fellicia Kristianti ABSTRACT

IMPACT OF GDL ACIDIFICATION TOWARDS NUTRIENT PROPERTIES OF TEMPE AND OVERRIPE TEMPE

By

Fellicia Kristianti

Maria D.P.T. Gunawan Puteri, S.T.P., M.Sc., Ph.D, Advisor Prof. Dr. Ir. C. Hanny Wijaya M.Agr, Co-Advisor

SWISS GERMAN UNIVERSITY

Fresh tempe is commonly known in Indonesian as traditional fermented food product while overripe tempe is commonly used as spices in Javanese cuisine. The GDL acidification show some potencies by reducing water used in soaking in a short time, reusing water soaked for another batch of tempe production (back-slope technology), speeding up fermentation of overripe tempe, and resulting better aroma and overall acceptance of overripe tempe which have been discussed in previous research. The process modification eliminates lactic acid fermentation and thus may change in nutrient properties. Moisture content (SNI 01-2891-1992), ash content (SNI-01-2891- 1992), total protein content using Kjedhal method, carbohydrate content is calculated by difference, fat content using soxhlet method, protein oligosaccharides using Lowry method, soluble amino acid, protein digestibility, acidity level, and vitamin B12 using HPLC of fresh tempe and overripe tempe were analyzed. As results, GDL acidified fermentation does not affect the nutrient properties of fresh tempe and overripe tempe.

In addition, fresh tempe which is produced using GDL acidification can meet the nutrient properties that is regulated in SNI 3144:2009. Further investigation on microbial correlate to nutrient properties and phytic acid are interesting to be done.

Keywords: GDL acidification, Fresh tempe, Overripe tempe

(4)

Fellicia Kristianti

(5)

Fellicia Kristianti DEDICATION

I dedicate this work to the tempe artisans of Indonesia, for their work in fulfilling the demand of tempe in Indonesia.

To all the people who were involved and those that supported me during my thesis work.

(6)

Fellicia Kristianti ACKNOWLEDGEMENTS

First and foremost, I thank The Lord Almighty in Jesus Christ who had led me during my 4-years of study and direct my ways in completing my thesis. I would like to show my biggest appreciation and deepest gratitude for the support and guidance of Mrs.

Maria D.P.T. Gunawan Puteri, S.T.P., M.Sc., Ph.D, as my thesis advisor and Prof. Dr.

Ir. C. Hanny Wijaya M.Agr, as my co-advisor, for their unending patience during my research.

I wish to express my gratitude towards Universitas Katolik Atmajaya Indonesia, especially Ibu Tati Barus and team, for allowing me to work in their research laboratory and to Ms. Anastasia Lestari and my new friends in Atmajaya for their help and support.

I sincerely thank the Life Sciences and Technology lecturers for all their guidance for during the last 4 years of study, Mr. Agung Margiyanto, S.Pd as the Faculty Administrator Office, Ms. Stefani Regina Djunaidi, S.T, B.Eng, Mr. Gerald Justin, S.T, B.Eng, Ms. Purwanty Rara Azura, and Mr. M. Roziq for their support and guidance, including all the refreshments. I am also grateful to have Chita, Grace, Kevin Samuel, and Stacia as my tempe teammates for their unending support, incredible help during thesis work, as well as the great time we spent together.

To my seniors, Ms. Amelia Belinda, S.T, B.Eng and Ms. Elsie Angelina, S.T, B.Eng, I am grateful for allowing me to bombard you with all my questions. To my beloved parents and sister, I would like to express my sincere thanks for the unceasing support, attention and encouragement. I am grateful to have Krissan Malinda as my childhood friend, who always shares all the stories, gives me advice, support and encouragement.

I could not ask for a better buddy, Hansen Chitrahadi, for all the stories, support, and encouragement.

Lastly, I place on record to Life Sciences and Technology 2013 friends, especially to my beloved Food Technology 2013 friends, for all the journey we had, through joy and sorrow. I pray for each one of you to be succeed in the future and gives contribution for a better Indonesia and a better world.

(7)

Fellicia Kristianti TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 5

ACKNOWLEDGEMENTS ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 10

LIST OF TABLES ... 11

LIST OF APPENDIX ... 12

CHAPTER 1 – INTRODUCTION ... 13

1.1 Background ... 13

1.2 Research Problems ... 14

1.3 Research Objectives ... 14

1.4 Significance of Study ... 14

1.5 Research Questions ... 14

1.6 Hypothesis ... 15

CHAPTER 2 – LITERATURE REVIEW... 16

2.1 Tempe... 16

2.2 General Production of Tempe ... 17

2.3 Quick Tempe Technology ... 18

2.4 Nutritional Value of Tempe ... 20

2.4.1 Total Protein Content, Protein Content (Oligosaccharides), Soluble Amino Acids and Protein Digestibility ... 20

2.4.2 Vitamin B12 ... 22

2.4.3 Carbohydrate ... 22

2.4.4 Fat (Lipids)... 23

CHAPTER 3 – RESEARCH METHOD ... 24

3.1 Venue and Time ... 24

3.2 Materials and Equipment ... 24

3.2.1 Raw Material ... 24

3.2.2 Chemical ... 24

(8)

Fellicia Kristianti

3.2.3 Equipment ... 25

3.3 Design Experiment ... 25

3.3.1 Preliminary Research: Physical Determination of Standardized Natural Acidified Fermentation of Fresh Tempe and Overripe Tempe ... 25

3.3.2 Production of GDL Acidified Tempe and Overripe Tempe According to Standard Color and Hardness ... 26

3.3.3 Development of Nutritional Properties during Fermentation of Tempe .. 27

3.4 Experimental Procedure ... 30

3.4.1 Production of Tempe and Overripe Tempe ... 30

3.4.1.1 Natural Acidified Fresh Tempe and Overripe Tempe ... 30

3.4.1.2 Commercial Fresh Tempe and Overripe Tempe ... 30

3.4.1.3 GDL Acidified Fresh Tempe and Overripe Tempe ... 30

3.4.2 Sample Extraction ... 32

3.5 Analytical Method ... 32

3.5.1 Physical Analysis ... 32

3.5.1.1 Hardness Analysis... 32

3.5.1.2 Color Analysis ... 32

3.5.2 Chemical Analysis ... 33

3.5.2.1 Acidity Level (pH) Analysis (SNI 01-2891-1992) ... 33

3.5.2.2 Water Content (SNI 01-2891-1992) ... 33

3.5.2.3 Ash Content (SNI-01-2891-1992) ... 33

3.5.2.4 Protein Content (Oligosaccharides) ... 34

3.5.2.5 Soluble Amino Acid Content (Belinda, 2015) ... 35

3.5.2.6 Total Nitrogen (Kjedhal Method) ... 35

3.5.2.7 Total Carbohydrate (by difference) ... 36

3.5.2.8 Fat Content Analysis (SNI 01-2354-2006) ... 36

3.5.2.9 Vitamin B12 ... 37

3.5.3 Statistical Analysis ... 37

CHAPTER 4 – RESULT AND DISCUSSION ... 38

4.1 Preliminary Research: Physical Determination of Standardized Naturally Acidified Fresh Tempe and Overripe Tempe ... 38

(9)

Fellicia Kristianti 4.2 Production of GDL Acidified Tempe and Overripe Tempe According to

Standard Color and Hardness... 39

4.3 Development of Nutritional Properties during Fermentation of Tempe ... 40

4.3.1 Total Protein Content, Protein Content (Oligosaccharides), Soluble Amino Acids and Protein Digestibility ... 43

4.3.2 Total Fat Content ... 47

4.3.3 Total Carbohydrate Content ... 49

4.3.4 Ash Content ... 50

4.3.5 Vitamin B12 Content ... 51

CHAPTER 5 – CONCLUSION AND RECOMMENDATIONS ... 52

5.1 Conclusion ... 52

5.2 Recommendations ... 52

GLOSSARY ... 53

REFERENCES ... 54

APPENDICES ... 59

CURRICULUM VITAE ... 113