Physicochemical characterization of jack bean (Canavalia ensiformis) tempeh
Journal Title: Food Research - Year 2018, Vol 2, Issue 5
Abstract
The objective of our research was to investigate the properties of jack bean tempeh during fermentation with two different packaging types, banana leaves and LDPE (Low-Density Poly Ethylene) Plastic. After 24 hrs mycelia of Rhizopushasnot been formed, but it fully formed after 36 hrs fermentation for all formulated tempeh with two different packaging. The mycelia started the change to form brownish colour after 36 hrs of fermentation. Solid state fermentation (SSF) for 0, 24, 36, 48 and 60 h showed influence in different parameter e.g. total protein, the colour parameter (L, a, b, C, Hue, and ΔE) and pH during fermentation (p<0.05). Optimum condition of tempeh was chosen after 36 hrs fermentation that showed the influence of different packaging type to the lipid content and antioxidant activity (p<0.05), but no significant different to the water content, ash content, protein content, dietary fiber content and carbohydrate by the different content of tempeh (p>0.05). In the present research work, we demonstrated that different fermentation time and packaging will give influence to several physiochemical characteristics including total soluble protein, colour, and pH.
Authors and Affiliations
N. Andriati, S. Anggrahini, W. Setyaningsih, I. Sofiana, D. A. Pusparasi, F. Mossberg
Keywords
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- EP ID EP489513
- DOI 10.26656/fr.2017.2(5).300
- Views 185
- Downloads 0
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