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Pembuatan Susu dan Tepung Tempe Sebagai Bahan Olahan Alternatif Tempe

SKRIPSI

KARIM ABDULLAH 10505068

PROGRAM STUDI KIMIA FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM INSTITUT TEKNOLOGI BANDUNG 2009

Pembuatan Susu dan Tepung Tempe Sebagai Bahan Olahan Alternatif Tempe (Milk and Flour of Tempeh Production as Tempeh an Alternative of Tempehs Product)

SKRIPSI

KARIM ABDULLAH 10505068

PROGRAM STUDI KIMIAFAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM

INSTITUT TEKNOLOGI BANDUNG 2009

Abstract

Tempeh is an Indonesian traditional food that is very fond by whole society, both from those in urban and rural areas. Fresh tempeh, which is made of fermented soybean by Rhizopus, normally sold as it is. In this form, its shelf life is only 2 days old when stored in room temperature. Tempeh milk and tempeh flour is two of alternatives processing of tempeh. The objective of this research is to determine the influence of temperature in tempeh flour and tempeh milk preparation based on protein solubility in tempeh milk. Toward the optimized temperature tempeh milk and tempeh flour, beside taste and aroma, several nutritional value, such as fat, carbohydrate, coarse fiber, isoflavon were also determined. The protein content was determined by Kjeldahl method, the carbohydrate content was analyzed by Luff Schoorl method, isoflavon with HPLC, coarse fiber with gravimetry and taste and aroma determide organoleptically. Tempeh milk was prepared in the temperature range of 60 to 90oC. Tempeh flour was made by drying the side product of tempeh milk by using dehydrator. Tempeh milks is pasteurized to increase the shelf lifes. The results showed that the optimum protein solubility was obtained with the value of 0,33% (w/v) at 70oC. Organoleptic test showed that tempeh milk with 7% (w/w) and 8% (w/w) sugar content had taste score of 1,87