DEVELOPMENT OF INSTANT STOCK CUBE FROM OVERRIPE TEMPEH
By
Billy Setiadharma 14211009
BACHELOR‟S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
Revision after the Thesis Defense on 10 August 2015
Billy Setiadharma 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.
Billy Setiadharma
____________________________________________
Student Date
Approved by:
Irvan S. Kartawiria, ST, M.Sc
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Thesis Advisor Date
Maria D.P.T. Gunawan-Puteri, STP, M.Sc, Ph.D
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Thesis Co-Advisor Date
Dr. Dipl. -Ing. Samuel P. Kusumocahyo
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Dean Date
Billy Setiadharma ABSTRACT
DEVELOPMENT OF INSTANT STOCK CUBE FROM OVERRIPE TEMPEH
By
Billy Setiadharma
Irvan S. Kartawiria, ST, M.Sc, Advisor
Maria D.P.T. Gunawan-Puteri, STP, M.Sc, Ph.D, Co-Advisor
SWISS GERMAN UNIVERSITY
Overripe tempeh is one of non-meat high protein source. It also has “umami” flavor, so that often utilized by the Javanese people as a seasoning material. In this research, overripe tempeh was made into stock cubes which have a promising market growth.
The formula of overripe tempeh was developed using Design Expert software version 9.0 and one best formula was determined by affective-sensory test hedonic scaling.
The best formula found was the stock cube with 27.35% overripe tempeh powder, 2.34% xanthan gum , 20% oil, 16,83% caramel syrup and completed with 20.7% salt, 6.48% garlic powder and 6.3% pepper. This formula is soluble at 12.76 minutes and has physical hardness of 1.8 N. The formula is acceptable on taste with mean score for taste is 6.71 ± 1.27. Moreover, there was also another sensory analysis for aroma with mean score 6.13 ± 1.48 and appearance 6.08 ± 1.41. The formula contains 14.18% protein, 34.00% fat, 3.44% fiber, 21.10% carbohydrate and 27.28% ash. The energy value of a single stock cube is 17.88 kcal.
Keywords: overripe tempeh, stock cube, development, nutritional value, sensory analysis.
Billy Setiadharma
© Copyright 2015 by Billy Setiadharma
All rights reserved
Billy Setiadharma DEDICATION
I dedicate this thesis work to my family, friends, and everyone, who supported me from the beginning until this thesis is finished on time.
Billy Setiadharma ACKNOWLEDGEMENTS
First of all I would like to thank God, because of all His blessings and guidance, I was able to overcome every problem and obstacle which I faced during this thesis work.
I really appreciate the support and encouragement given by my parents and sister, which always cheer up my day and grow much motivation for this thesis work. I would also thank to:
Mr. Irvan S. Kartawiria, ST, M.Sc., as my Thesis Advisor, for your guidance, knowledge, and inspiring ideas for this thesis work.
Mrs. Maria D.P.T. Gunawan-Puteri, STP, M.Sc., Ph.D, as my Thesis Co-Advisor, for your enlighten of my thesis idea.
My special friend Meidisa Joane, for your everyday support.
My best friends, Gregorius Herdiazto Adiyoga, Chelsea Soedarma, Rachel Amanda Marcellino, Kenny, Yovita Ariela, Amanda Pricillia, Rheza Andika Prasetya and Hadi Prasetyo for all laughter and memories.
Tempeh mate, Evelyn Mursito and Cricket friend, Fimel Gresiana for thesis work partnership and for all Life Sciences and Technology Faculty students batch 2011 for these beautiful times together.
Billy Setiadharma TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 9
LIST OF TABLES ... 10
CHAPTER 1 - INTRODUCTION ... 11
1.1 Background ... 11
1.2 Research Problems ... 13
1.3 Research Objectives ... 13
1.4 Significance of Study... 13
1.5 Research Questions ... 13
1.6 Hypothesis... 14
CHAPTER 2 - LITERATURE REVIEW ... 15
2.1 Overripe Tempeh ... 15
2.2 Production of Non-meat Based Stock Cube ... 20
CHAPTER 3 - RESEARCH METHODS ... 23
3.1 Venue and Time ... 23
3.2 Material and Equipments ... 23
3.3 Research Procedure ... 24
3.4 Analytical Procedure ... 28
Billy Setiadharma
4.1 Development of Instant Overripe Tempeh Stock Cube Formula ... 33
4.2 Nutritional Value Determination ... 39
4.3 Microbiology Analysis ... 41
CHAPTER 5 – CONCLUSIONS AND RECCOMENDATIONS ... 44
5.1 Conclusions ... 44
5.2 Recommendations ... 44
GLOSSARY ... 45
REFERENCES ... 46
APPENDICES ... 49
CURRICULUM VITAE ... 57
