TEMPEH (TEMPE SEMANGIT) AS BASE INGREDIENT
By Evelyn Mursito
14211014
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
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.
Evelyn Mursito
Student Date
Approved by:
Maria Dewi 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.-Ing. Samuel P. Kusumocahyo
Dean Date
ABSTRACT
DEVELOPING VEGETARIAN PASTE CONDIMENT WITH OVERRIPE TEMPEH (TEMPE SEMANGIT) AS BASED INGREDIENT
By
Evelyn Mursito
Maria Dewi P. T. Gunawan Puteri, S.T.P., M.Sc., Ph.D., Advisor Prof. Dr. Ir. C. Hanny Wijaya, M.Agr., Co-Advisor
SWISS GERMAN UNIVERISTY
Tempe Semangit or overripe tempeh is known for the umami flavor and often used as condiments in Indonesian traditional household. Vegetarian paste broth with overripe tempeh as the base ingredient was developed with two variations form of overripe tempeh as its main ingredients (crushed and powdered overripe tempeh). Crushed and powdered overripe tempeh were mixed with supporting ingredients into several formulas determined using the design mixture in Design Experiment software. The final selected optimized formula were made using crushed overripe tempeh, with the formula composition 48.15% of crushed semangit (crushed overripe tempeh), 1.30%
of xanthan gum, 20.70% of salt, 10.98% of caramel syrup, 6.48% of fried garlic, 6.30% of pepper, and 6.09% of oil. This formula receives 6.52 value from 1 to 9 scale, which means that the formula was liked slightly to moderately based on the overall acceptance. Total microbial (2.80 x 105) was out of the acceptance range and total coliform (less than 10-1) of the final selected optimize formula was within the acceptable range determined by national standard (SNI) SNI 01-4321-1996 about instant soup and SNI 7388:2009 about the maximum microbial contamination in food in condiment. The formula physical characteristic analysis showed that the formula has 0.4896 g suspended solid from 5 g of sample, 84,400 mPa.s viscosity, and 89.84
© Copyright 2015 by Evelyn Mursito All rights reserved
DEDICATION
I dedicate this works for my family, friends, and everyone who helped and gave me strength to finish this thesis
ACKNOWLEDGEMENTS
I would like to express my gratitude to my parents, sister, and brothers for their support, pray, and encouragement to finish this thesis.
I would also like to express my gratitude to my advisor, Miss Maria D.P.T. Gunawan Puteri, S.T.P., M.Sc., Ph.D., for her knowledge, patience, guidance, and advice.
I would also like to express my gratitude to my co-advisor, Prof. Dr. Ir. C. Hanny Wijaya, M.Agr., for her knowledge, patience, guidance, advice, and her time during this research.
To Mr. Irvan S. Kartawiria, S.T., M.Sc., for his time, patience, guidance, assistance, and knowledge during this research.
To Mr. Ir. Abdullah Muzi Marpaung, MP., for helping me in the statistical analysis in this research.
To Mr. Tabligh Permana, S.Si, for his guidance, assistance, and shared knowledge during this research.
To Miss Elisabeth K. Prabawati, STP., MFoodSt, for her time, guidance, patience, and advice during this research.
To Mr. Agung Margiyanto for his time, patience, and advice during this research.
To my Life Sciences and Technology faculty, Mechatronics department, and other department friends for their time and help during this research.
To the rest of Life Sciences and Technology lecturers and staff, for their help, guidance, and shared knowledge for the last four years.
TABLE OF CONTENT
Pages
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENT ... 7
LIST OF FIGURES ... 9
LIST OF TABLES ... 10
LIST OF APPENDICES ... 11
CHAPTER 1 -‐ INTRODUCTION ... 13
1.1. Background ... 13
1.2. Research Problems ... 14
1.3. Objectives ... 14
1.4. Significance of Study ... 14
1.5. Research Questions ... 15
1.6. Hypothesis ... 15
CHAPTER 2 -‐ LITERATURE REVIEW ... 16
2.1. Tempeh ... 16
2.2. Overripe Tempeh ... 17
2.4. Powdered Overripe Tempeh ... 18
2.5. Savory flavor development ... 19
2.6. Vegetarian based food product ... 19
CHAPTER 3 – RESEARCH METHODS ... 20
3.1. Venue and Time ... 20
3.2. Materials and Equipment ... 20
3.2.1. Materials ... 20
3.2.2. Chemical ... 20
3.2.3. Equipment ... 20
3.3. Design of Experiment ... 21
3.5.1. Sensory Analysis ... 25
3.5.2. Color ... 25
3.5.3. Microbial Analysis ... 26
3.5.4. Viscosity ... 27
3.5.5. Total Suspended Solid ... 28
CHAPTER 4 – RESULTS AND DISCUSSIONS ... 29
4.1. Production of Crushed and Powdered Overripe Tempeh ... 29
4.2. Development of Basic Formula of Vegetarian Paste Condiment ... 30
4.2.1. Development of VPC from Crushed OT ... 30
4.2.2. Development of VPC from Powdered OT ... 33
4.3. Optimization of VPC Based on Color ... 35
4.3.1. Formula Development of VPC from COT ... 35
4.3.2. Formula Development of VPC from POT ... 39
4.3.3. Broth Color Optimization Result from Design Expert ... 43
4.4. Chosen Formula Acceptance ... 44
4.5. Microbial Analysis and Physical Properties ... 44
CHAPTER 5 – CONCLUSION AND RECOMENDATION ... 47
5.1. Conclusion ... 47
5.2. Recommendation ... 47
GLOSSARY ... 49
REFERENCES ... 50
APPENDICES ... 52
CURRICULUM VITAE ... 76
