Suharyono, Suharyono and Astuti, Sussi and Rizal, Samsul and Amalia, Raisa (2019) PENGARUH TEPUNG TERIGU DAN PENYIMPANAN SUHU RENDAH TERHADAP MASA SIMPAN DAN SIFAT SENSORI TEMPE KEDELAI PROBIOTIK. Jurnal Agroindustri, 9 (1). pp. 37-48. ISSN 2088-5369
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sUHARYONO DKK_Agroindustri UNIB 2019_Pengaruh tepung thd tempe probiotik.PDF - Published Version Download (660kB) | Preview |
Abstract
Tempeh is one food that is easily damaged. The use of probiotic microorganisms in the preparation of tempe is expected to increase the storability and quality of tempe sensory. This study aimed to determine the effect of the concentrations of wheat flour and the temperature storage to extend shelf life and to maintain the sensory properties of probiotic soybean tempe. This study used a Completely Randomized Block Design (RCBD) with two factors and three replications. The first factor was the concentration of flour, consisting of 0%, 0.2%, 0.4%, 0.6%, and 0.8% (b/v). The second factor was the storage in low temperature, consisting of 5°C, 10°C, and 15°C. The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. The orthogonal polynomials of wheat flour and storage in low temperature affected on the increasing of color scores and texture of tempe, but significantly affected on the decreasing of flavor score and overall acceptance of tempe. The best probiotic soybean tempe was obtained by adding 0.6% flour and 5° C storage temperature that keep the shelf life of tempe until 17.33 days.
| Item Type: | Article |
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| Subjects: | Q Science > QR Microbiology |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | SAMSUL RIZAL |
| Date Deposited: | 12 Aug 2019 09:07 |
| Last Modified: | 12 Aug 2019 09:07 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/13792 |
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