OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY ACCEPTANCE AND PHYSICAL PROPERTIES OF OVERRIPE TEMPEH INSTANT STOCK By Felycia 14212039

(1)

OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY ACCEPTANCE AND PHYSICAL PROPERTIES OF

OVERRIPE TEMPEH INSTANT STOCK

By Felycia 14212039

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 28^th July 2016

(2)

Felycia 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.

Felycia

____________________________________________

Student Date

16 Approved by:

Maria D.P.T. Gunawan-Puteri, STP, M.Sc, Ph.D

____________________________________________

Thesis Advisor Date

Dr. Irvan S. Kartawiria, ST, M.Sc

____________________________________________

Thesis Co-Advisor Date

Dr. Dipl. –Ing. Samuel P. Kusumocahyo

____________________________________________

Dean Date

(3)

OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY

ACCEPTANCEAND PHYSICAL PROPERTIES OF OVERRIPE TEMPEH INSTANT STOCK Page 3 of 89

Felycia ABSTRACT

OVERRIPE TEMPEH EXTRACTION, PULVERIZATION, AND FORMULATION TO IMPROVE SENSORY ACCEPTANCE AND PHYSICAL PROPERTIES OF

OVERRIPE TEMPEH INSTANT STOCK

By Felycia

Maria D.P.T. Gunawan-Puteri, STP, MSc, PhD, Advisor Dr. Irvan S. Kartawiria, ST, MSc, Co-Advisor

SWISS GERMAN UNIVERSITY

Overripe tempeh is potential ingredients that can be develop as an instant stock. A research about overripe tempeh stock has been done before. However, the physical properties not respectable compare to commercial and sensory acceptance still in low level. A method by doing extraction, pulverization, and formulation has proven could improve the previous research overripe tempeh stock physical properties and sensory acceptance, and could maintain the quality by national standard SNI 01-4218-1996 requirement. With formula 29.36% overripe tempeh extract, 6.48% garlic powder, 2%

pepper, 22.16% salt, 20% oil, and 20% caramel, the taste sensory acceptance of overripe tempeh instant stock increased from 6.71 become 7.24 (score 6 indicates

“like slightly”, score 7 indicates “like moderately”). The physical properties that improved are total soluble solid from1.15 % increase to 2.20 %, total residue from 1.71 gram reduce to 0.12 gram, and disintegration time from 74 s slightly decrease to 62 s. Total nitrogen contain in the overripe tempeh instant stock is 271.78 mg/L while total salt is 5.90 g/L. Both are fulfill the SNI 01-4218-1996 requirement of minimum total nitrogen 100 mg/L and maximum total salt 5.90 g/L. The final product of overripe tempeh instant stock is paste form.

Keywords: Overripe, Tempeh, Stock, Seasoning, Improvement

(4)

Felycia

(5)

Felycia DEDICATION

I dedicate this works to my lecturers and family,

who always supported and helped me through all obstacles during this thesis making, to all my wonderful friends,

who encouraged me from the beginning until this thesis is finished on time, and for a better future.

(6)

Felycia ACKNOWLEDGEMENTS

I take this opportunity to express my profound gratitude and deep regards to my guides, Mrs. Maria D.P.T. Gunawan-Puteri, STP, MSc, PhD as my advisor and Mr.

Dr. Irvan S. Kartawiria, ST, MSc as my co-advisor for their exemplary guidance, monitoring and constant encouragement throughout the course of this thesis.

I also take this opportunity to express a deep sense of gratitude to Mr. Ir. Abdullah Muzi Marpaung, M.P and Mr. Tabligh Permana for their valuable information and guidance, which helped me in completing this thesis through various stages.

And as well all of Swiss German University Life Sciences and Technology lecturers for their blessing, help and guidance given by them time to time shall carry me a long way in the journey of life on which I am about to embark.

I also thanked my friends, Leah Sibuyo, Giacinta Beta, Mega, Hamda, Ahong, and Eveline, for the laughter and joy during those stressful days.

To my instant stock buddy, Gabriela Mawi, thank you for being a great, easy-going, and tolerant partner. To my tempeh girls, Elsie Angelina and Stefani, thank you for the tempeh sharing and tempeh discussion. And to all Life Sciences and Technology Faculty students batch 2012, cheers for these past 4 year.

I am also obliged to staff and security members of Swiss German University. I am grateful for their cooperation during the period of my thesis.

I am also grateful to my family for their constant encouragement without which this thesis would not be possible. And last but not least, I thank almighty, God for His blessing during these times.

(7)

Felycia TABLE OF CONTENTS

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 5

ACKNOWLEDGEMENTS ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 10

LIST OF TABLES ...11

CHAPTER 1 - INTRODUCTION ... 13

1.1. Background ... 13

1.2. Research Problem ... 15

1.3. Research Objectives ... 15

1.4. Significance of Study ... 16

1.5. Research Questions ... 16

1.6. Hypothesis ... 16

CHAPTER 2 - LITERATURE REVIEW ... 17

2.1 Overripe Tempeh ... 17

2.2 Stock and Seasoning ... 19

2.3 Non-meat Based Stock ... 20

2.4 Protein Extraction ... 22

2.5 Spray Drying ... 23

CHAPTER 3 – RESEARCH METHODS ... 24

3.1 Venue and Time ... 24

3.2 Materials and Equipments ... 24

(8)

Felycia

3.2.2 Chemicals ... 24

3.2.3 Equipment ... 25

3.3 Design of Experiment ... 25

3.3.1 Preliminary Research ... 25

3.3.2 Overripe Tempeh Extraction and Development of Overripe Tempeh Instant Stock Formula using Overripe Tempeh Extract ... 27

3.3.3 Spray Drying Application In Overripe Tempeh Instant Stock Production ... 29

3.4 Experimental Procedure ... 30

3.4.1 Production of Overripe Tempeh Powder ... 30

3.4.2 Production of Overripe Tempeh Stock ... 31

3.4.3 Overripe Tempeh Protein Extraction (Utami, 2014) ... 31

3.4.4 Overripe Tempeh Instant Stock Formulation ... 32

3.4.5 Overripe Tempeh Instant Stock Production ... 32

3.5 Analytical Procedure ... 34

3.5.1 Market Research ... 34

3.5.2 Physical Properties Analysis ... 34

3.5.2.1 Soluble and Insoluble Solid Analysis ... 34

3.5.2.2 Solubility Test ... 35

3.5.2.3 Color Analysis ... 35

3.5.2.4 Moisture Content Analysis ... 36

3.5.3 Protein Analysis ... 36

3.5.3.1 Protein Content Lowry Method (AOAC 1990) ... 36

3.5.3.2 Total Soluble Amino Acid Determination ... 37

3.5.3.3 Total Nitrogen Amount Determination (AOAC, 2001) ... 38

3.5.4 Sensory Analysis ... 39

3.5.4.1 Triangle Test ... 39

3.5.4.2 Hedonic Sensory ... 39

3.5.4.3 Ranking Test... 40

CHAPTER 4 – RESULTS AND DISCUSSIONS ... 41

(9)

Felycia

4.1 Preliminary Research ... 41

4.1.1 Consumer Preference in Choosing Instant Stock ... 41

4.1.2 Improvement Requirement and Application Preference of Previous Research Overripe Tempeh Stock... 43

4.1.3 National Standard Evaluation ... 44

4.1.4 Comparison of Commercial Instant Stock and Overripe Tempeh Stock 44 4.2 Overripe Tempeh Extraction and Development of Overripe Tempeh Instant Stock Formula using Overripe Tempeh Extract ... 46

4.3 Spray Drying Application in Overripe Tempeh Instant Stock Production ... 53

4.4 Sensory Analysis ... 56

4.5 Comparison of Improved Overripe Tempeh Instant Stock and Previous Research Overripe Tempeh Stock ... 60

CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 61

5.1 Conclusions ... 61

5.2 Recommendations ... 62

REFERENCES ... 63

APPENDICES ... 67

CURRICULUM VITAE ... 88