Kustyawati, Maria Erna Shelf Life Prediction of Tempeh Processed With Sub Supercritical Carbon Dioxides. J of Agric Sci and Technol. (In Press)

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Abstract

Growth of Rhizopus oligosporus mycelium is an indication that tempeh is in good quality. Some of the Rhizopus oligosporus in tempeh processed with sub supercritical CO2 do not die but recover during storage in favorable conditions, which may prolong the shelf life of the tempeh. Kinetic changes of quality parameters were used to predict shelf life of unprocessed and processed tempeh during storage at 20o, 30o, and 40oC for 5 days. The result showed that the rate (k) degradation of L* in processed tempeh was in the range of 0.007-0.027 and Ea was 12.20 kcal/mol K, whereas k of the ∆E* decreased with the increase of storage temperature, and Ea was -1.96 kcal/mol K. Even though the Ea of unprocessed tempeh was smaller than processed tempeh, k value of L* in either processed or unprocessed tempeh was sensitive to the temperature change. By analyzing L* changes of tempeh during storage, it was found that the shelf life prediction of processed tempeh was 6.89±0.37, 10.28±1.48, and 2.70±0.12 days at 20, 30 and 40oC respectively, while the unprocessed tempeh was 3.48, 2.21, and 2.67 days at 20, 30, and 40oC respectively. The conclusion was that sub supercritical CO2 processing can serve as an alternative method of cold pasteurization for tempeh which facilitates fungal growth during storage, thereby increasing shelf life.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Laporan Penelitian LPPM
Laporan Pengabdian LPPM
Orasi Ilmiah
Depositing User: Dr Maria Erna Kustyawati
Date Deposited: 18 Nov 2019 09:01
Last Modified: 18 Nov 2019 09:01
URI: http://repository.lppm.unila.ac.id/id/eprint/17000

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