Studies on Physicochemical and Sensory Characteristics of Overripe Tempeh Flour as Food Seasoning
Journal Title: Academic Research International - Year 2014, Vol 5, Issue 5
Abstract
The process of making overripe tempeh flour is done with a variety of drying temperature that is at 55°C, 60°C, and 65°C. The flour is then analyzed the physical, chemical and sensory characteristics. This study also purpose to determine the effectiveness of drying temperature during process to produce the physicochemical and sensory characteristics are preferred. Overripe tempeh flour then analyzed the physical, chemical and sensory properties. Physical analysis was conducted on the yield), bulk density, starch solubility, and water absorption. Chemical analysis was conducted on the moisture content, ash content, fat content, dissolved protein content, reducing sugar content and antioxidant activity. Sensory analysis was conducted on the color, aroma, texture, and overall. Selected samples were analyzed further by HPLC and GC to determine the fraction of fat, protein and carbohydrates. The results showed that the overripe tempeh flour with the drying temperature of 60°C is more effective to produce the physical and chemical characteristics and preferred sensory. This process produces 28.10% yield, 0.53 g/cm3 bulk density, 99.99% starch solubility, 1.96 ml/g water absorption, 8.45% water content, 4.03% ash content, 6.73% fat content, 4.55% soluble protein content, 2.07% reducing sugar content and 32.09% antioxidant activity This powder has a brown color, typical aroma is not too oppressive, and the texture is smooth and dry.
Authors and Affiliations
Martina Andriani, Baskoro K , , Edhi Nurhartadi
Keywords
Related Articles
- EP ID EP158066
- DOI -
- Views 115
- Downloads 0
PERFORMANCE OF 2D FRAME OPTIMIZATION CONSIDERING THE SEQUENCE OF COLUMN FAILURE MECHANISM USING GA-SAP2000
Many constraints must be considered in steel structure design due to the code requirements and practical aspects like strong column weak beam, soft story, column’s plastic modulus and column’s position. The purpose o...
DETERMINING THE RELATIONSHIP BETWEEN PRE-SCHOOL TEACHERS’ LEVEL OF EXPOSURE TO MOBBING AND JOB SATISFACTION
This study was planned in order to determine the relationship between preschool teachers’ level of being exposed to mobbing and their job satisfaction. The study group consists of 136 preschool teachers working in nurser...
Depth to Basement Determination Using Source Parameter Imaging (SPI) of Aeromagnetic Data: An Application to Upper Benue Trough and Borno Basin, Northeast, Nigeria
Source Parameter Imaging (SPI) of aeromagnetic data covering latitude 9.50 – 12.00 and longitude 9.50 – 12.00, which corresponds to upper Benue trough and southern Borno basin, northeast, Nigeria, was carried out for the...
A Review on Supplemental Oxygen Effects on Nausea and Vomiting in Patients under Spinal Anesthesia for Elective Cesarean
Introduction: Nausea and vomiting is seen after surgery in 20 to 70 percent of cases. In some studies supplemental oxygen could decrease Nausea and vomiting after surgery and in other studies it had no positive effect to...
Activating Employee Engagement: A Case of UK Based Organization
This piece of paper has undertaken the concept of employee engagement from a critical and strategic perspective by selecting a UK based organization. This paper has helped in understanding on how employee engagement can...