[abstract] EFFECT OF STERILISATION LEVEL, MEDIUM, AND TEMPEH THICKNESS TO PHYSICAL PROPERTIES AND NUTRITION VALUE OF CANNED TEMPEH

source: pribadi

By: Purnomo EH1,2, Rahayu WP1, Hariyadi P1,2, Nuraida L1,2, and Darmadi S1

1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB
2Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center Bogor Agricultural University, IPB

Tempeh is a traditional Indonesian food obtained from fermentation of soybeans using Rhizopus oligosporus. Tempeh is one of the main protein sources in Indonesian diet. Unfortunately, fresh tempeh has short shelf life. Even though thermal process is often used to extend its shelf life, study on the effect of sterilization dosage (F0) combination of its heating time (t) and temperature (T) on the physical properties and nutritional value of Tempe is still lacking. The aim of this research is to obtain the effect of F0 level (4, 8, and 12 minutes), mediums (water, brine, and oil), and tempeh thicknesses (1, 3, and 5 cm) in sterilization of tempeh to its physical properties and nutritional values.  The results show that canned tempeh has softer texture, no significant difference in slicing quality and colour, and lower pH value than raw tempeh. However, all variables (F0 level, medium, tempeh thickness) have no significant effect to physical properties. Based on hedonic test, the most preferred sample is tempeh in oil with 3 cm thickness which thermally processed at T=127oC and F0=4 minutes. This product has 51.98% water content, 1.04% ash content, 34.97% protein, 60.55% fat, and 2.32% of carbohydrate. The total daidzein and total genistein in 100 g of the canned tempeh are 2.40 mg and 2.95 mg, respectively.

Keywords: tempeh, thermal process, and physicochemical properties

Presented at The 12th ASEAN Food Conference. Bangkok-Thailand, June 15-17th2011

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