Kustyawati, Maria Erna and Pratama, Filli and Saputra, Daniel and Wijaya, Agus (2013) The Physical, Chemical and Microbiological Quality of Tempe Treated with High Pressure of Carbon dioxide. 13th ASEAN Food Conference, 9-11 September 2013, Singapore Meeting Future Food Demands: Security & Sustainability, 9-11 September 2013, Singapore., Singapore.

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Official URL: http://repository.lppm.unila.ac.id/id/eprint/6431

Abstract

Abstract The objective of this research was to analyze the physical, chemical, and microbiological quality of tempe treated with CO2 under 900 psi and 1100 psi. The treatment was designed as Randomized Completely Block Design with two factors as treatments and each treatment was repeated three times. The first factor was the pressure under 1100 psi and 900 psi, and the second factor was holding time for 5, 10, 15, and 20 minutes. The physical quality (texture ), chemical quality (water content and protein content ) and reduction number of microbial loads were determined in control and treated tempe. The result showed that at the different pressure, holding time and combination of both of the treatments were significantly affected the texture, protein and water content of tempe (P<0.05 ). Tempe treated with CO2 under 1100 psi for 5 minutes had the highest hardness (314,73 gf )and water content (39,9% ), but the lowest protein content (16,74% ). The reduction number of microbial load was 1 log cycle and less than 1 log cycle in tempe treated with CO2 undert 1100 psi and 900psi for 20 minutes, respectively. Keywords: High pressure CO2, tempe, physical, chemical, microbiological.

Item Type: Other
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Dr Maria Erna Kustyawati
Date Deposited: 08 Sep 2020 07:03
Last Modified: 08 Sep 2020 07:03
URI: http://repository.lppm.unila.ac.id/id/eprint/23929

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