PDF Development of Mung Bean Tempe Production for Industrial Scale

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DEVELOPMENT OF MUNG BEAN TEMPE PRODUCTION FOR INDUSTRIAL SCALE

By

Grace 11305007

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

Revision after the Thesis Defense on 27^th July 2017

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Grace 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.

Grace

Student Date

Approved by:

Maria Dewi P.T. Gunawan Puteri, S.T.P., M.Sc., Ph.D.

Thesis Advisor Date

Dr. Irvan S. Kartawiria, S.T., M.Sc.

Thesis Co-Advisor Date

Dr. Dipl. -Ing. Samuel P. Kusumocahyo

Dean Date

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Grace ABSTRACT

DEVELOPMENT OF MUNG BEAN TEMPE PRODUCTION FOR INDUSTRIAL SCALE

By

Grace

Maria D.P.T. Gunawan Puteri, M.Sc., PhD, Advisor Dr. Irvan S. Kartawiria, S.T., M.Sc., Co-Advisor

SWISS GERMAN UNIVERSITY

There is an increasing in tempe consumption in Indonesia, however Indonesia still has a very low productivity of soybeans and the government has been trying to overcome this problem by importing soybeans. Thus, another way to overcome the importing soybeans was finding an alternative ingredient for tempe production in Indonesia which was mung bean the alternative ingredient. Adjustment must be made due to the previous research was produce on a laboratory scale and the adjustments made were selection of dehulling method, acidification process and heat treatment process. As a result, the selected methods were dry dehulling method, chemical acidification process by Glucono delta-Lactone (GdL) and applying heat treatment by soaking in hot water at approximately 90-98⁰C for 1 minute in MBT production. The selected modification method was used to upscale mung bean tempe production in Rumah Tempe Indonesia, Bogor, West Java. The selected method was chosen based on the sensory acceptance, while texture profile and color analysis was also done in order to confirm that MBT produced meet the standard of normal tempe which is soybean tempe (SBT). In terms of antioxidant activity, MBT produced on a large scale has the highest antioxidant activity and for the total phenolic compound, it was comparable with the small scale.

Keywords: tempe, mungbean, mung bean tempe, Glucono delta-Lactone (GdL), upscale

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Grace

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Grace DEDICATION

I dedicate this thesis works to my parents,

Anggi Lieman Honggosaputra and Trifena Wangsa Chandra, who offered me their unconditional love and support all the time,

to my little brother Garry Honggosaputra, to all of my friends and partner,

and to my future self.

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Grace ACKNOWLEDGEMENT

First and foremost, I would like to give thanks to God for His guidance and blessings that have been given to me during my hardest time during my thesis writing and make me to be able to finish it on time. In this opportunity, I would like to extend my gratitude and appreciation to:

1. Maria D.P.T. Gunawan Puteri, M.Sc., PhD and Dr. Irvan S. Kartawiria, ST, M.Sc., as my advisor and co-Advisor, for their great help, patience, assistance, guidance, and also her great advices in my research and thesis writing from the very beginning until its completion.

2. Dr. Dipl. -Ing. Samuel P. Kusumocahyo, as my dean faculty of Life Sciences.

3. Ir. Abdullah Muzi Marpaung, M.P, as my Statistics lecturer for being a great lecturer to me and Life Science fellows and also for his help relating the statistical data analysis in my thesis works.

4. My beloved parents and brother who always support me moral and financial during my study and life.

5. My tempe analysis buddies, Fellicia Kristianti, Kevin Samuel, and Stacia Andani Fortunata, for their help, support, accompaniment, and sharing the laughter, care, craziness, and silly things during the struggle of tempe analysis.

6. My partner, Nico Antonio Santoso, who sincerely helped me and gave his biggest support, encouragement and trust from the beginning until the completion of my thesis work. Thank you for being such an amazing companion to me

7. All my best buddies, Brenna Elvina, Chita Sakina P. Sidik, Felicia Rustandi, Lavina T. Halim, Nadia Amanda Rifky, Pratiwi Andayani, Regina Christine Yosadi and Ruth Evellyn for sharing their laughter, support and trust and also my entire food technology class mate at Swiss German University, made me really pleasure to conduct my undergraduate study in the past four years.

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Grace TABLE OF CONTENTS

STATEMENT BY THE AUTHOR ... 2

DEDICATION ... 5

ACKNOWLEDGEMENT ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 12

LIST OF TABLES... 13

CHAPTER 1 – INTRODUCTION ... 14

1.1 Background ... 14

1.2 Research Problems ... 16

1.3 Research Objectives ... 16

1.4 Significance of Study ... 17

1.5 Research Questions ... 17

1.6 Hypothesis ... 18

CHAPTER 2 – LITERATURE REVIEW ... 19

2.1 Tempe 19 2.1.1 Nutritional and Functional Properties of Tempe ... 22

2.1.2 Sensory Characteristic of Tempe ... 25

2.2 Mung Bean Tempe ... 26

2.3 Tempe Processing ... 32

2.3.1 Common Tempe Processing ... 32

2.3.2 Mung Bean Tempe Processing... 35

2.3.3 Important Factors of Tempe Processing ... 36

2.3.4 Glucono delta-Lactone (GdL) – Chemical Acidification in Tempe Processing ... 37

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CHAPTER 3 – RESEARCH METHODS ... 39

3.1 Venue and Time ... 39

3.2 Materials and Equipment ... 39

3.2.1 Raw Materials ... 39

3.2.2 Chemical Substances and Reagents ... 39

3.2.3 Equipment ... 40

3.3 Design of Experiments ... 40

3.3.1 Stage 1a: Selection of Dehulling Method ... 47

3.3.2 Stage 1b: Selection of Acidification Process ... 48

3.3.3 Stage 2a: Upscaling in Laboratory Scale (5 kg/ Batch) and Selection of Heat Treatment Process ... 50

3.3.4 Stage 2b: Upscaling in Industrial Scale (20 kg/ Batch) ... 52

3.4 Analytical Procedure ... 53

3.4.1 Sample Extraction ... 53

3.4.2 Texture Profile Analysis (TPA) ... 54

3.4.3 Color Analysis ... 54

3.4.4 Organoleptic Analysis ... 55

3.4.5 Nutritional Quality Analysis ... 55

3.4.6 Statistical Analysis ... 64

CHAPTER 4 – RESULTS AND DISCUSSIONS ... 65

5.1 Stage 1a: Selection of Dehulling Method ... 65

4.1.1 Texture Profile and Color Analysis ... 66

4.1.2 Sensory Acceptance (Organoleptic) Analysis ... 69

4.2 Stage 1b: Selection of Acidification Process ... 72

4.2.1 Texture and Color Analysis ... 73

4.3 Stage 2a: Upscaling in Laboratory Scale (5 kgs/ Batch) and Selection of Heat Treatment ... 78

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4.4 Stage 2b: Upscaling in Industrial Scale (20 kgs/ Batch) ... 84

4.4.3 Nutritional Quality Analysis ... 90

4.4.4 Functional Quality Analysis ... 99

CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 105

5.1 Conclusions ... 105

5.2 Recommendations ... 106

REFERENCES ... 107

APPENDICES ... 114

APPENDIX 1 SNI for Soybean Tempe (SNI, 2009) ... 114

APPENDIX 2 Wet Dehulled Mung Bean and Dry Dehulled Mung Bean (Before Dehulling) ... 114

APPENDIX 3 Sensory Descriptive Test Questionnaires ... 115

APPENDIX 4 Washing Process of Mung Beans ... 116

APPENDIX 5 Wet Dehulled Mung Beans (lower) and Dry Dehulled Mung Beans (upper) – After Dehulling ... 116

APPENDIX 6 Chemical Acidification Process (Soaking in GdL) ... 117

APPENDIX 7 Mung Bean Tempe (MBT) with The Selected Method and Soybean Tempe (SBT) – Inner Part ... 117

APPENDIX 8 Mung Bean Tempe (MBT) with The Selected Method and Soybean Tempe (SBT) – Sliced ... 118

APPENDIX 9 Fried Mung Bean Tempe (MBT) with The Selected Method and Fried Soy Bean Tempe (SBT) ... 118

APPENDIX 10 Washing Process of MBT Upscale (Stage 2b) at Rumah Tempe Indonesia, Bogor... 119

APPENDIX 11 Drying Process of MBT Upscale (Stage 2b) at Rumah Tempe

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Indonesia, Bogor... 119

APPENDIX 12 Packing Process of MBT Upscale (Stage 2b) at Rumah Tempe Indonesia, Bogor... 119

APPENDIX 13 Incubation Process of MBT Upscale (Stage 2b) at Rumah Tempe Indonesia, Bogor... 120

APPENDIX 14 Statistical Data of Appearance MBT Stage 1a ... 120

APPENDIX 15 Statistical Data of Aroma MBT Stage 1a ... 120

APPENDIX 16 Statistical Data of Taste MBT Stage 1a ... 121

APPENDIX 18 Statistical Data of Appearance SBT vs. MBT- 1b ... 122

APPENDIX 19 Statistical Data of Aroma SBT vs. MBT- 1b ... 122

APPENDIX 20 Statistical Data of Taste SBT vs. MBT- 1b ... 122

APPENDIX 21 Statistical Data of Texture SBT vs. MBT- 1b ... 123

APPENDIX 22 Statistical Data of Appearance MBT Stage 2a ... 123

APPENDIX 23 Statistical Data of Aroma MBT Stage 2a ... 123

APPENDIX 24 Statistical Data of Taste MBT Stage 2a ... 124

APPENDIX 25 Statistical Data of Texture MBT Stage 2a ... 124

APPENDIX 26 Statistical Data of Appearance SBT vs. MBT- 2b ... 125

APPENDIX 27 Statistical Data of Aroma SBT vs. MBT- 2b ... 125

APPENDIX 28 Statistical Data of Taste SBT vs. MBT- 2b ... 125

APPENDIX 29 Statistical Data of Texture SBT vs. MBT- 2b ... 126

APPENDIX 30 Lowry’s Protein Content Data and Calculation ... 127

APPENDIX 31 Soluble Amino Acid Content – Protein Digestibility Data and Calculation ... 129

APPENDIX 32 Antioxidant Activity Data (DPPH Scavenging % Inhibition in 100 mg/ml concentration) ... 131

APPENDIX 33 Total Phenolic Content and Calculation ... 131

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APPENDIX 34 Proximate Analysis of MBT-1B Chemical ... 133

... 133

APPENDIX 35 Proximate Analysis of MBT-2a Heat Treatment 1 ... 134

APPENDIX 36 Proximate Analysis of MBT-2a Heat Treatment 2 ... 135

APPENDIX 37 Proximate Analysis of MBT-2b (Upscale) ... 136

APPENDIX 38 Beta-carotene Content of All Stage (Not Detected) ... 137

CURRICULUM VITAE ... 138