EVALUATION OF NUTRITIONAL, FUNCTIONAL, AND MICROBIAL PROPERTIES, AND DEGRADATION RATE
By Elsie Angelina
14212020
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
August 2016
Revision after the Thesis Defense on 27 July 2016
Elsie Angelina 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.
Elsie Angelina
____________________________________________
Student Date
Approved by:
Maria D.P.T. Gunawan Puteri, S.T.P, M.Sc, Ph.D ____________________________________________
Thesis Advisor Date
Elisabeth K. Prabawati, S.T.P, M.FoodSt.
____________________________________________
Thesis Co-Advisor Date
Dr. Dipl.-Ing. Samuel P. Kusumocahyo
____________________________________________
Dean Date
Elsie Angelina ABSTRACT
PROCESS IMPROVEMENT AND CONTROL IN THE PRODUCTION OF MUNG BEAN TEMPEH BASED ON SENSORY QUALITY FOLLOWED BY EVALUATION OF NUTRITIONAL, FUNCTIONAL, AND MICROBIAL
PROPERTIES, AND DEGRADATION RATE
By Elsie Angelina
Maria D.P.T. Gunawan Puteri, S.T.P, M.Sc, Ph.D, Advisor Elisabeth K. Prabawati, S.T.P, M.FoodSt., Co-Advisor
SWISS GERMAN UNIVERSITY
Modifications and process controls were applied on mung bean tempeh (MBT) production method to improve its sensory quality. Applying heat treatment (soaking in water at ± 75 :C, 5 minutes) prior mold fermentation was the selected modification with highest rank in ranking-preference test. The selected MBT showed comparable protein content (64.74 mg BSA eq/dry base) comparable to other modifications, and comparable nutritional properties compared to reference method (dry basis protein 39.22%, fat 4.51%, carbohydrate 54.10%, ash 2.78%, protein digestibility 113.93 mg Tyrosine eq/100 g dry base). The selected MBT showed higher antioxidant activity (IC50 15.284 mg dry base/ml) despite of comparable phenolic content (397.92 mg GAE/100 g dry base) and loss of beta-carotene compared to the reference method. Further comparison of selected MBT compared to soybean tempeh (SBT) showed no significant different in terms of total yeast and mold and total coliform, whereas the presence of Salmonella was detected in both. Community-level physiological profiling indicated different microbial communities found in MBT with their ability to utilize 2-Hydroxy-benzoic-acid, 4-Hydroxy-benzoic-acid, and α-cyclodextrin as carbon souces. MBT also indicated more rapid degradation with higher rate of pH increase, protein content decrease, and total yeast and mold decrease during storage period.
Keywords: tempeh, tempeh processing technology, alternative tempeh ingredient, mung bean tempeh, tempeh-derived products
Elsie Angelina
© Copyright 2016 by Elsie Angelina All rights reserved
Elsie Angelina DEDICATION
I dedicate this works to my parents and sisters for their unconditional love and support all the time,
to my friends and partner, and to my future
Elsie Angelina ACKNOWLEDGEMENTS
First and foremost, I would like to express my deepest gratitude to God for all His blessings during the completion of this work.
I would like to address a great gratitude to Mrs. Maria D.P.T. Gunawan Puteri and Ms.
Elisabeth K. Prabawati, the most amazing thesis advisor and co-advisor who have shared their knowledge and sincerely guiding me during the thesis work. Thank you very much for all the help, advices and patience.
I would also like to thank Mr. Irvan Kartawiria, Mr. Ir. Abdullah Muzi Marpaung, Mr.
Tabligh Permana, Mrs. Della Rachmawati and Mr. Hery Sutanto for sharing their knowledge and experiences, and for being great lecturers to me and my life sciences fellows.
I personally thank my laboratory buddies, Stefani Djunaidi, Arthur Jonathan, Stephanie Bun, Gracia Stephanie, Raissa Melina and Eveline, and all my life sciences fellows for sharing the laughter, care, craziness and silly things in the middle of our stressful days.
Last but not least, I give my very special gratitude to my beloved family, my parents and my sisters, for all the support and trust. I also thank my partner, Sandy Kurniawan Boentoro, who sincerely helped me and gave his biggest support during the hard time.
Thank you for being such an amazing companion to me.
Elsie Angelina TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 11
LIST OF TABLES ... 12
LIST OF APPENDICES ... 13
CHAPTER 1 - INTRODUCTION ... 14
1.1 Background... 14
1.2 Research Problems ... 16
1.3 Research Objectives ... 16
1.4 Significance of Study ... 16
1.5 Research Questions ... 17
1.6 Hypothesis ... 17
CHAPTER 2 - LITERATURE REVIEW ... 19
2.1 Tempeh ... 19
2.2 Important Factors in Tempeh Processing ... 20
2.3 Sensory Characteristic of Tempeh ... 21
2.4 Nutritional and Functional Properties of Tempeh ... 22
2.5 Mung Bean Tempeh... 24
2.6 Microbial Properties of Tempeh ... 26
2.6.1 Microorganism in Tempeh fermentation ... 26
2.6.2 Community-Level Physiological Profiling ... 28
CHAPTER 3 – RESEARCH METHODS ... 29
3.1 Venue and Time ... 29
3.2 Materials and Equipment ... 29
3.2.1 Raw Materials ... 29
3.2.2 Chemical Substances and Reagents ... 29
Elsie Angelina
3.3 Design of Experiment ... 30
3.3.1 First Stage: Sensory Characterization of Mung Bean Tempeh ... 32
3.3.2 Second Stage: Improving and Selecting Mung Bean Tempeh Production Method ... 32
3.3.3 Third Stage: Evaluation of Quality and Degradation Rate ... 32
3.4 Experimental Procedure ... 33
3.4.1 Production of Mung Bean Tempeh for Sensory Characterization... 33
3.4.2 Production of Mung Bean Tempeh for Method Selection... 34
3.5 Analytical Procedure ... 37
3.5.1 Sample Extraction ... 37
3.5.2 Sensory Evaluation ... 37
3.5.2.1 Organoleptic Analysis ... 37
3.5.2.2 Amino Acid Profiling ... 38
3.5.2.3 Volatile Compound Profiling ... 39
3.5.3 Nutritional Quality Analysis ... 39
3.5.3.1 Protein Analysis ... 40
3.5.3.1.1 Protein Content ... 40
3.5.3.1.2 Total Nitrogenous Compound ... 40
3.5.3.1.3 Soluble Amino Acid ... 41
3.5.3.2 Fat Content Analysis ... 42
3.5.3.3 Carbohydrate Content Analysis ... 42
3.5.3.4 Moisture Content Analysis ... 43
3.5.3.5 Ash Content Analysis ... 43
3.5.4 Functional Quality Analysis ... 44
3.5.4.1 Total Phenolic Compound ... 44
3.5.4.2 Beta-carotene Content ... 44
3.5.4.3 Total Antioxidant Activity ... 45
3.5.5 Microbiological Analysis ... 45
3.5.5.1 Microbial Enumeration ... 46
3.5.5.2 Salmonella Detection ... 46
3.5.5.3 Community-Level Physiological Profiling (CLPP) ... 46
3.5.6 Acidity Level Analysis ... 47
3.5.7 Statistical Analysis ... 47
Elsie Angelina
4.1 First Stage: Sensory Characterization of Mung Bean Tempeh... 48
4.2 Second Stage: Improving and Selecting Mung Bean Tempeh Production Method ... 50
4.2.1. Sensory Analysis ... 52
4.2.1.1 Subjective Profiling ... 52
4.2.1.2 Ranking Preference Test ... 53
4.2.2. Protein Content Analysis ... 53
4.3 Third Stage: Evaluation of Quality and Degradation Rate ... 55
4.3.1 Sensory Evaluation ... 55
4.3.1.1 Organoleptic Analysis ... 55
4.3.1.2 Amino Acid Profiling ... 57
4.3.1.3 Volatile Compound Profiling ... 59
4.3.2 Nutritional Properties ... 62
4.3.3.1 Proximate ... 62
4.3.3.1.1 Total Nitrogenous Compound ... 64
4.3.3.1.2 Fat Content ... 64
4.3.3.1.3 Carbohydrate Content ... 65
4.3.3.1.4 Water Content ... 66
4.3.3.1.5 Ash Content ... 67
4.3.3.2 Soluble Amino Acid ... 67
4.3.3.3 Protein Digestibility ... 68
4.3.4 Functional Properties ... 69
4.3.4.1 Total Phenolic Content ... 69
4.3.4.2 Beta-carotene Content ... 71
4.3.4.3 Total Antioxidant Activity ... 72
4.3.5 Microbial Properties ... 73
4.3.5.1 Microbial Enumeration ... 73
4.3.5.1.1 Total Yeast and Mold Number... 74
4.3.5.1.2 Total Coliform Number ... 75
4.3.5.2 Detection of Salmonella ... 77
4.3.5.3 Community-Level Physiological Profiling ... 79
4.3.6 Degradation Rate ... 86
4.3.6.1 Changes in Acidity Level ... 88
Elsie Angelina
4.3.6.3 Changes in Total Yeast and Mold Number ... 92
CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 94
5.1 Conclusions ... 94
5.2 Recommendations ... 95
REFERENCES ... 96
APPENDICES ... 103
CURRICULUM VITAE ... 154
