| Penulis/Author |
Dr. Andriati Ningrum, S.T.P., M.Agr. (1) ; Prof. Dr. Ir. Sri Anggrahini, M.S. (2); Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (3); INDRA SOFIANA HESTI (4); Pusparasi, D. A (5); Mossberg, F. (6) |
| Abstrak/Abstract |
The objective of our research was to investigate the properties of jack bean tempeh during
fermentation with two different packaging types, banana leaves and LDPE (Low-Density
Poly Ethylene) Plastic. After 24 hrs mycelia of Rhizopushasnot been formed, but it fully
formed after 36 hrs fermentation for all formulated tempeh with two different packaging.
The mycelia started the change to form brownish colour after 36 hrs of fermentation. Solid
state fermentation (SSF) for 0, 24, 36, 48 and 60 h showed influence in different parameter
e.g. total protein, the colour parameter (L, a, b, C, Hue, and ?E) and pH during
fermentation (p<0.05). Optimum condition of tempeh was chosen after 36 hrs
fermentation that showed the influence of different packaging type to the lipid content and
antioxidant activity (p<0.05), but no significant different to the water content, ash content,
protein content, dietary fiber content and carbohydrate by the different content of tempeh
(p>0.05). In the present research work, we demonstrated that different fermentation time
and packaging will give influence to several physiochemical characteristics including total
soluble protein, colour, and pH. |
