DEVELOPMENT OF OVERRIPE TEMPEH POWDER FOR SEASONING MATERIAL
By
Tia Raisha Hassanein 14210066
A thesis submitted to the Faculty of LIFE SCIENCES
in partial fulfillment of the requirements for the
BACHELOR‟S DEGREE in
FOOD TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSD City
Tangerang 15339 Indonesia
Revision after the Thesis Defense on 14 July 2014
Tia Raisha Hassanein 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.
Tia Raisha Hassanein
_____________________________________________
Student Date
Approved by:
Elisabeth K. Prabawati, STP., MFoodSt
_____________________________________________
Thesis Advisor Date
Maria Dewi .P.T. Gunawan-Puteri, STP., MSc., PhD.
_____________________________________________
Thesis Co-Advisor Date
Irvan S. Kartawiria, S.T., M.Sc
_____________________________________________
Dean Date
Tia Raisha Hassanein ABSTRACT
DEVELOPMENT OF OVERRIPE TEMPEH POWDER FOR SEASONING MATERIAL
By
Tia Raisha Hassanein
Elisabeth K. Prabawati, STP., MFood St, Advisor
Maria Dewi P.T. Gunawan-Puteri, STP., MSc., PhD, Co-Advisor
SWISS GERMAN UNIVERSITY
Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used in Javanese cuisine as condiment. In this research, overripe tempeh was made into powder for better appearance and availability. Oven drying at 60oC and freeze drying were applied to the fresh tempeh (as control) and overripe tempeh and further analyzed for its characteristic during 19 days storage. Microbial analysis showed that total microbial counts and total coliform in freeze dried overripe tempeh powder and tempeh powder were higher than those in oven dried samples, due to lack of heat treatment in the production process. The quantitative descriptive analysis (QDA) showed that oven-dried overripe tempeh powder (S60) had higher values of sour, umami, bitter, and salty tastes compared to its control, oven-dried fresh tempeh powder (F60). In line with the QDA result, amino acid analysis showed significant increase of glutamic acid and methionine content in S60 compared to its control (F60). Freeze-dried overripe tempeh powder (SFD) had lower values of sour, umami, and sweet tastes compared to its control (FFD), despite of their similarity in amino acid composition. Free choice profiling analysis showed that umami, beany, salty, and yeasty perceived most frequently in all samples, while the overall flavor profile between samples had no significant difference.
Keywords: overripe tempeh, seasoning material, freeze drying, oven drying
Tia Raisha Hassanein
© Copyright 2014 by Tia Raisha Hassanein
All rights reserved
Tia Raisha Hassanein DEDICATION
I dedicate this thesis to my parents, my friends, and everyone who gave me strength and support to finish this thesis.
Tia Raisha Hassanein ACKNOWLEDGEMENTS
Most importantly I would like to express my gratitude to Allah SWT.
Alhamdulillah with His blessing and guidance I finish this thesis on time and finally graduate from bachelor degree.
A very special thanks to my dad and mom for their endless support, prayers, understanding and encouragement to finish this thesis. I really do love you both. To my extended family especially my nenek, thank you for your prayers,
I also would like to address my gratitude and thank you to my lovely advisor, Ms Elisabeth K. Prawati, STP., MFoosSt, her time shared, knowledge, patience, guidance and kind advice.
To my amazing co-advisor, Mrs Maria D.P.T Gunawan-Puteri, STP., MSc., PhD, also for her time shared, journals knowledge, patience, guidance, and kind advice.
To Mr. Irvan S. Kartawiria, S.T., M.Sc., as my dean faculty and for sharing the knowledge of tempeh making.
To Mr. Ir. Abdullah Muzi Marpaung, MP., for helping me in statistical analysis of this thesis.
To Mr. Tabligh Permana, S.Si, for his guidance, assistance and shared knowledge during research.
To the rest of Life Science lecturers and staff, for their help and shared knowledge of the last four years.
Tia Raisha Hassanein To my microbiology lab companions, for their understanding and BSC time allocation compromise. To my panellists, for your time to help me.
To my classmates, for their support, understanding and help since 4th semester. To Patricia Mareta, for making it fun during those time.
To the rest of Life Sciences family and SGU friends, for support, good fun time and great friendship.
Finally to all the readers, I hope this research can give you useful information and benefits.
Tangerang, 13 June 2014
Tia Raisha Hassanein
Tia Raisha Hassanein TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 8
LIST OF FIGURES ... 10
LIST OF TABLES ... 11
LIST OF APPENDICES ... 12
CHAPTER 1 – INTRODUCTION ... 13
1.1. Background ... 13
1.2. Research Problems ... 14
1.3. Research Objective ... 14
1.4. Significance of Study ... 14
1.5. Research Question ... 14
1.6. Hypothesis ... 15
CHAPTER 2 - LITERATURE REVIEW ... 16
2.1 Soybean ... 16
2.2 Overripe Tempeh ... 17
2.3 Drying Methods ... 18
2.3.1 Oven Drying ... 20
2.3.2 Freeze Drying ... 20
2.4 Decision Support Systems ... 21
2.5 Sensory Analysis ... 22
2.5.1 Qualitative Descriptive Analysis (QDA) ... 22
2.5.2 Free Choice Profiling (FCP) ... 23
2.5.3 Amino Acid ... 23
2.6 Titratable Acid ... 26
CHAPTER 3 – RESEARCH METHODS ... 27
3.1 Venue and Time ... 27
3.2 Material and Equipments ... 27
3.2.1 Raw Material ... 27
Tia Raisha Hassanein
3.2.2 Chemical ... 27
3.2.3 Equipment ... 27
3.3 Research Procedure ... 28
3.3.1 Design of Experiment ... 28
3.3.2 Experiments Procedure ... 28
3.4 Analytical Procedure ... 30
3.4.1 Sensory Analysis (Gunawan-Puteri, 2005; Nurkori, 1999) ... 30
3.4.2 Amino Acid Analysis (AOAC 994.12, 2005) ... 31
3.4.3 Moisture Content ... 32
3.4.4 Titratable Acid (SNI 01 – 2891 - 1992) ... 32
3.4.5 Determination Protein Content (Lowry et al, 1951) ... 32
3.4.6 Microbiology Analysis (AOAC 1998) ... 33
CHAPTER 4 – RESULTS AND DISCUSSIONS ... 34
4.1 Production of Overripe Tempeh Powder ... 34
4.2 Analysis of Selected Overripe Tempeh Powder ... 36
4.2.1 Sensory Analysis ... 36
4.2.3 Detection of Amino Acid ... 40
4.3 Storage Analysis ... 43
4.3.1 Moisture Content ... 43
4.3.2 Titratable Acid (Measured as Lactic Acid Percentage) ... 45
4.3.3 Determination of Protein ... 46
4.3.4 Microbiological Analysis ... 47
CHAPTER 5 – CONCLUSION AND RECOMMEDATION ... 50
5.1 Conclusion ... 50
5.2 Recommendation ... 50
GLOSSARY ... 51
REFERENCES ... 52
APPENDICES ... 57
CURRICULUM VITAE ... 106
Tia Raisha Hassanein LIST OF FIGURES
Page
Figure 1. Soybeans ... 16
Figure 2. Decision Support Systems ... 22
Figure 3. Experiment Procedure Flowchart ... 29
Figure 4. Tempeh Powder of (F60) Oven Dried Fresh Tempeh, (S60) Oven Dried Overripe Tempeh, (FFD) Freeze Dried Fresh Tempeh, (SFD) Freeze Dried Overripe Tempeh ... 36
Figure 5. Qualitative Descriptive Analysis of Tempeh Powder of (F60) Oven Dried Fresh Tempeh, (S60) Oven Dried Overripe Tempeh, (FFD) Freeze Dried Fresh Tempeh, (SFD) Freeze Dried Overripe Tempeh. ... 38
Figure 6. Free Choice Profiling ... 39
Figure 7. Changes in Moisture Content ... 44
Figure 8. Changes in Lactic Acid ... 45
Figure 9. Changes in Protein Concentration ... 46
Figure 10. Total Microbial Number (log CFU/g) of (F60) Oven Dried Fresh Tempeh, (S60) Oven Dried Overripe Tempeh, (FFD) Freeze Dried Fresh Tempeh, and (SFD) Freeze Dried Overripe Tempeh. ... 47
Figure 11. Total Coliform Number (log CFU/g) of (F60) Oven Dried Fresh Tempeh, (S60) Oven Dried Overripe Tempeh, (FFD) Freeze Dried Fresh Tempeh, and (SFD) Freeze Dried Overripe Tempeh. ... 48
Tia Raisha Hassanein LIST OF TABLES
Page
Tabel 1. Amino acid based on taste characteristic ... 24
Table 2. Free Amino Acids Composition in Fermented Soybean Using R. oligosporus. ... 24
Table 3. Design of Experiments. ... 28
Table 4. Triangle Test Result. ... 34
Table 5. Decision Support Systems (DSS). ... 35
Table 6. Intensity of Flavor, Aroma and Color ... 37
Table 7. Amount of Amino Acid in Tempeh and Overripe Tempeh Cake. ... 40
Table 8. Amount of Amino Acid in Oven Dried Tempeh and Overripe Tempeh. .. 41 Table 9. Amount of Amino Acid in Freeze Dried Tempeh and Overripe Tempeh. 42
Tia Raisha Hassanein LIST OF APPENDICES
Page
Appendix 1. Tempeh ... 57
Appendix 2. Overripe Tempeh ... 57
Appendix 3. Flavor Characterization Form ... 58
Appendix 4. Free Choice Profiling Form ... 59
Appendix 5. Qualitative Descriptive Analysis Result ... 60
Appendix 6. Free Choice Profiling Result ... 62
Appendix 7. Amino Acid Result of Tempeh Cake ... 65
Appendix 8. Amino Acid Result in Overripe Tempeh Cake ... 70
Appendix 9. : Amino Acid Result F60 (Oven Dried Fresh Tempeh ... 75
Appendix 10. Amino Acid Result S60 (Oven Dried Overripe Tempeh) ... 80
Appendix 11. Amino Acid Result FFD (Freeze Dried Fresh Tempeh) ... 85
Appendix 12. Amino Acid Result SFD (Freeze Dried Overripe Tempeh) ... 90
Appendix 13. Amino Acid in Tempeh Cake Analysis ... 95
Appendix 14. Amino Acid in Oven Drying Samples Analysis ... 97
Appendix 15. Amino Acid Analysis in Freeze Drying Samples ... 100
Appendix 16. Moisture Content ... 103
Appendix 17. Lactic Acid ... 103
Appendix 18. BSA Standard Curve ... 103
Appendix 19. Protein Concentration ... 104
Appendix 20. Total Microbial Number ... 104
Appendix 21. Total Coliform Number ... 105
