By
Stacia Andani Fortunata 11305027
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia
August 2017
Revision after the Thesis Defense on 21st July 2017
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.
Stacia Andani Fortunata
____________________________________________
Student Date
Approved by:
Maria D.P.T. Gunawan-Puteri, STP, M.Sc, Ph.D
____________________________________________
Thesis Advisor Date
Elisabeth Kartika Prabawati, STP., M.FoodSt.
____________________________________________
Thesis Co-Advisor Date
Dr. Dipl. –Ing. Samuel P. Kusumocahyo
____________________________________________
FORMULATION OF OVERRIPE TEMPE IN WEANING FOOD BASED ON SENSORY ACCEPTANCE
By
Stacia Andani Fortunata
Maria D.P.T. Gunawan-Puteri, STP, M.Sc, Ph.D, Advisor Elisabeth Kartika Prabawati, STP., M.FoodSt., Co-Advisor
SWISS GERMAN UNIVERSITY
Malnutrition is a concerning problem in Indonesia including in Desa Pagedangan, Tangerang. It was recorded that 6.89% of children under five years old suffered from malnutrition in Desa Pagedangan. To overcome this problem, formulation of overripe tempe as potential source of nutrients for weaning food was conducted. A survey to mothers in Desa Pagedangan was done in order to know the consumer preference in choosing weaning food and became the guideline to formulate weaning food. The formulation was based on the previous research formula for instant tempe stock and readjusted through sensory evaluation by trained panelist in focus group discussion.
Quantitative Descriptive Analysis (QDA) and hedonic test was conducted to select the best formula. The best formula was 30% overripe tempe powder, 5% garlic powder, 26% salt, 29.5% caramel syrup, 4% garlic oil, and 5.5% sugar with mean value 5.20±1.49 for taste by hedonic test. The total protein content per serving could fulfill 5/18 Recommended Dietary Allowance of infants 6 - 12 months old.
Keywords: Malnutrition, Overripe, Tempe, Weaning, Formulation, Sensory
© Copyright 2017 by Stacia Andani Fortunata
All rights reserved
DEDICATION
I dedicate this works to Jesus Christ, my Lord,
who strengthen and bless me throughout this thesis progress, 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 in finished on time, and for a better future.
ACKNOWLEDGEMENTS
I take this opportunity to express my profound gratitude to Jesus Christ for His blessings throughout my research. It’s only by His Grace that I could finish my thesis. I would like to thank my beloved parents and family for their encouragement.
I also take this opportunity to express a deep gratitude and deep regards to my guides, Mrs. Maria D.P.T. Gunawan-Puteri, STP, M.Sc, Ph.D as my advisor and Mrs. Elisabeth Kartika Prabawati, STP., M.FoodSt. as my co-advisor for their exemplary guidance, monitoring and constant encouragement throughout the course of this thesis.
And as well as Swiss German University Life Sciences and Technology lecturers for their blessing, help and guidance given 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, Lidia, Ruth, Steven, Sudono, Bobby, Elias, Elza, and Ajeng for the laughter and joy during those stressful days.
To my tempe buddies, Grace, Chita, Fellicia Kristianti, and Kevin Samuel, thank you for the tempe sharing and tempe discussion. And to all Life Sciences and Technology Faculty students batch 2012, cheers for these past 4 year.
I am also thankful to staff and security members of Swiss German University, I am grateful for their cooperation during the period of my thesis.
Last but not least, I also would like to apologize for all mistake that has been done throughout this semester.
TABLE OF CONTENTS
Page
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 ... 12
1.1 Background ... 12
1.2 Research Problem ... 13
1.3 Research Objectives ... 13
1.4 Significance of Study ... 14
1.5 Research Question ... 14
1.6 Hypothesis ... 14
CHAPTER 2 – LITERATURE REVIEW ... 15
2.1 Overripe Tempe ... 15
2.2 Weaning Food ... 15
2.3 Nutritional Requirement for Infant ... 17
2.4 Oven Drying ... 18
2.5 Quantitative Descriptive Analysis (QDA) ... 19
CHAPTER 3 – RESEARCH METHODS ... 20
3.1 Venue and Time ... 20
3.2 Materials and Equipment ... 20
3.2.1 Raw Materials ... 20
3.2.2 Chemicals ... 20
3.2.3 Equipment ... 21
3.3 Design of Experiment ... 21
3.3.1 Preliminary Research ... 22
3.4 Experimental Procedure ... 22
3.4.1 Overripe Tempe Powder Production ... 22
3.4.2 Weaning Food Formulation ... 23
3.4.2.1 Formulation of Stock for Instant Noodle ... 23
3.4.2.2 Formulation of Stock for Instant Porridge ... 24
3.4.2.3 Formulation of Porridge from Scratch ... 24
3.5 Analytical Procedure ... 24
3.5.1 Market Research ... 24
3.5.2 Physical Properties Analysis ... 25
3.5.2.1 Color Analysis ... 25
3.5.2.2 Moisture Content Analysis ... 25
3.5.3 Nutritional Quality Analysis ... 26
3.5.3.1 Total Nitrogen Amount Determination (AOAC, 2001) ... 26
3.5.3.2 Fat Content Analysis (SNI 01-2891-1992) ... 27
3.5.3.3 Ash Content (SNI 01-2891-1992) ... 27
3.5.3.4 Carbohydrate Content Analysis (By Differences) ... 28
3.5.3.5 Dietary Fiber Content ... 28
3.5.4 Sensory Analysis ... 28
3.5.4.1 Focus Group Discussion (Flavor and Texture Profiling) ... 28
3.5.4.2 Quantitative Descriptive Analysis ... 29
3.5.4.3 Hedonic Sensory ... 29
CHAPTER 4 – RESULTS AND DISCUSSIONS... 30
4.1 Preliminary Research ... 30
4.1.1 Consumer Preference in Choosing Weaning Food ... 30
4.1.2 National Standard Evaluation ... 31
4.1.3 Comparison with the Previous Research ... 32
4.2 Overripe Tempe Powder Production ... 32
4.3 Weaning Food Formulation ... 34
4.3.1 Formulation of Stock for Instant Noodle ... 34
4.3.2 Formulation of Stock for Instant Porridge ... 37
4.3.3 Formulation of Porridge from Scratch ... 39
4.3.3.3 Proximate and Dietary Fiber Analysis ... 47
4.3.3.4 Microbiological Analysis ... 47
CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 49
5.1 Conclusions ... 49
5.2 Recommendations ... 50
REFERENCES ... 51
APPENDICES ... 56
CURRICULUM VITAE ... 93
