[abstract] PRODUCTION AND CHARACTERISTICS OF CANNED TEMPE EXTRACT

OLYMPUS DIGITAL CAMERA

Source: private collection

By: Surya R and Rahayu WP

(Department of Food Science and Technology, Bogor Agricultural University)

Tempe is a traditional Indonesian food product derived from fermented soybeans using Rhizopus oligosporus. Tempe has many advantages, such as good nutritional value and organic compounds contributing to human health. Tempe‚Äôs key benefitsare related to its excellent protein content, high levels of essential fatty acids, numerous vitamins and minerals, dietary fibres and isoflavones. Tempe extract (tempe milk) is an example of a diversified tempe-based food. The purpose of this study is to produce canned tempe-extract. This study determined the sterilization time, nutrition facts, isoflavone contents, antioxidant capacity and production feasibility of canned tempe-extract. The results showed that the most favourable formula was tempe extract with 7%(w/v) honey as sweetener. The time needed to sterilize the canned tempe-extract (can size 202×308) was 25 minutes after the activation of the retort to reach sterilization level equivalent to Fo value of 2.62 minutes. The sterilization process did not affect the sensory characteristics of canned tempe-extract significantly. The proximate analysis results showed that canned tempe extract contained 90.27% water, 0.06% ash, 3.66%protein, 0.98% fat and 5.03% carbohydrate. The isoflavones analysis results showed that canned tempe-extract contained total isoflavones of 5.09 mg/100g. The canned tempe-extract had antioxidant capacity of 7.13 mgAEq/150ml, which means 150 ml canned tempe-extract had equivalent antioxidant capacity to 7.13 mg ascorbic acid. The economic study showed the production of canned tempe-extract was feasible.

Published in Asian Journal of Food and Agro-Industry. ISSN 1906-3040. Available online at www.ajofai.info

As. J. Food Ag-Ind. 2012, 5(04), 299-306

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