IMPACT OF CONCENTRATION OF GLUCONO DELTA LACTONE (GDL), TEMPE STARTER AND LENGTH OF SOAKING TIME IN PHYSICAL AND
PROTEIN PROFILE OF TEMPE AND OVERRIPE TEMPE
By
Chita Sakina Putrianti [11305033]
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia
July 2017
Revision after the Thesis Defense on 17th July 2017
Chita Sakina Putrianti 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.
Chita Sakina Putrianti
____________________________________________
Student Date
Approved by:
Maria D.P.T Gunawan Puteri, S.T.P., M.Sc., Ph.D.
____________________________________________
Thesis Advisor Date
Dr. Irvan Setiadi Kartawiria, S.T., M.Sc.
____________________________________________
Thesis Co-Advisor Date
Dr. Dipl.-Ing. Samuel P. Kusumocahyo
____________________________________________
Dean Date
Chita Sakina Putrianti ABSTRACT
IMPACT OF CONCENTRATION OF GLUCONO DELTA LACTONE (GDL), TEMPE STARTER AND LENGTH OF SOAKING TIME IN PHYSICAL AND
PROTEIN PROFILE OF TEMPE AND OVERRIPE TEMPE By
Chita Sakina Putrianti
Maria D.P.T. Gunawan Puteri, S.T.P., M,Sc., Ph.D, Advisor Dr. Irvan Setiadi Kartawiria, S.T., M.Sc., Co-Advisor
SWISS GERMAN UNIVERSITY
Tempe production requires 48 h of solid-state fermentation and another 72 h for overripe tempe. Adding glucono delta-lactone (GDL) in the soaking process could shortened the production time, however the application regarding concentration of GDL, tempe starter and length of soaking time are still unknown. In this study, tempe and overripe tempe were produced with variations of GDL concentration (4 g/l, 12 g/l, 20 g/l, 28 g/l and 36 g/l), tempe starter (2 g/kg, 3 g/kg and 4 g/kg) and soaking time (60 min, 90 min, 120 min, 150 min and 180 min). The best applications were selected based on the time required from fresh tempe to overripe tempe, as well as from their visual and texture characteristics. As a result, soaking with 36 g/l GDL concentration for 180 min with 4 g/kg tempe starter produced firm, full coverage of white mycelium and requires 54 h – 72 h to be overripe. Texture observed was 25.53 ± 2.31 N, and color index value L*75.76 ± 4.85 a*7.59 ± 0.93 b*19.08 ± 1.62. Where as, soaking with 36 g/l GDL concentration for 120 min with 4 g/kg tempe starter produced firm, but visible grains, and requires 30 – 36 h to be overripe. Texture observed was 8.96 ± 1.78 N, color L* 50.39 ± 5.61 a* 10.75 ± 0.69 b*25.90 ± 1.73. Thus, application for best of fresh tempe is 36 g/l GDL for 180 min with 4 g/kg tempe starter; best of overripe tempe is 36 g/l GDL for 120 min with 4 g/kg tempe starter. The protein profile was compared resulting significant different for the protein content, soluble amino acid and protein digestibility.
Keywords: Tempe, Overripe Tempe, Glucono Delta-Lactone, Soaking Time, Tempe Starter, Texture, Color, pH, protein
Chita Sakina Putrianti
© Copyright 2017 by Chita Sakina Putrianti
All rights reserved
Chita Sakina Putrianti DEDICATION
I dedicate this work to my advisor,
Maria D.P.T Gunawan Puteri, S.T.P., M.Sc., Ph.D., to my parents,
Chandra Sidik and Rosmita Sidik,
and to the people who proud of tempe as Indonesian traditional food.
Chita Sakina Putrianti ACKNOWLEDGEMENTS
First and foremost, praises and thanks to Allah SWT, the Almighty, for the guidance and blessings that have been given during the research, thesis writing and the opportunity to finish it on time.
Writer would like to thank Maria D.P.T. Gunawan Puteri, S.T.P., M.Sc., PhD, as the thesis advisor, for her countless help from even before the thesis work begin, the assistance, advices, guidance, patience, and support.
Writer would also like to thank Dr. Irvan Setiadi Kartawiria, S.T., M.Sc., as my co- Advisor, for the advices, suggestions, assistance, and comical meetings.
Writer would also like to thank Dr. Dipl. -Ing. Samuel P. Kusumocahyo, as the dean faculty of Life Sciences and his permission to borrow instruments for thesis analysis.
Writer would also like to thank Ir. Abdullah Muzi Marpaung, M.P, for his suggestion relating statistic and thesis title.
My dearest mother and father who always support me during my study, morally and financially.
My thesis comrade; Grace H., Fellicia K., Stacia A. F., for the help and support.
My best friends; Brenna E., D. Annelies, Felicia R., Lavina T. H., Nadia Amanda R., Pratiwi A., Regina C. Y. for their help, support and encouragement during my thesis work and my companion for these past four years.
Bintang Fadhlarrachman, M. Fadhil Fakhruzi, Balbeh, Gabriel, Bibi Cucu for their help during making the samples.
And, other people that I cannot mention one by one who have made some contribution in completing this thesis, thank you.
Chita Sakina Putrianti 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 ... 12!
1.3! Research Objectives ... 12!
1.4! Significance of Study ... 12!
1.5! Research Question ... 13!
1.6! Hypotheses ... 13!
CHAPTER 2 - LITERATURE REVIEW ... 14!
2.1! Tempe ... 14!
2.2! Overripe Tempe ... 16!
2.3! Tempe Production ... 17!
2.3.1! Common Tempe Production ... 18!
2.3.2! Important Factors of Tempe Production ... 19!
2.4! Glucono Delta-Lactone (GDL) – Chemically Acidification in Tempe Production 20! CHAPTER 3 – RESEARCH METHODS ... 23!
3.1! Venue and Time ... 23!
3.2! Materials and Equipment ... 23!
3.3! Design of Experiment ... 24!
3.3.1! Preliminary Research: Standard Tempe and Overripe Tempe ... 24!
3.3.2! GDL Concentration Determination ... 25!
3.3.3! Tempe Starter Concentration Determination ... 26!
3.3.4! Length of Soaking Time Determination ... 28!
3.4! Experimental Procedure ... 30!
Chita Sakina Putrianti
3.4.1.! Chemically Acidified Tempe Production ... 32!
3.5! Analytical Procedure ... 32!
3.5.1! Texture Character ... 32!
3.5.2! Visual Character ... 32!
3.5.3! Protein Analysis ... 33!
3.5.3.1! Sample Extraction ... 33!
3.5.3.2! Protein Content ... 33!
3.5.3.3! Soluble Amino Acid ... 34!
3.5.3.4! Protein Digestibility ... 35!
CHAPTER 4 – RESULTS AND DISCUSSIONS ... 36!
4.1! Preliminary Research: Standard Tempe and Overripe Tempe ... 36!
4.2! GDL Concentration Determination ... 37!
4.3! Tempe Starter Concentration Determination ... 41!
4.4! Length of Soaking Time Determination ... 44!
4.5! Protein Analysis (Protein Content, Soluble Amino Acid, and Protein Digestibility) ... 49!
4.5.1! Protein Content ... 49!
4.5.2! Soluble Amino Acid ... 50!
4.5.3! Protein Digestibility ... 51!
CHAPTER 5 – CONCLUSIONS AND RECCOMENDATIONS ... 53!
5.1! Conclusions ... 53!
5.2! Recommendations ... 53!
REFERENCES ... 54!
APPENDICES ... 58!
CURRICULUM VITAE ... 67!