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Development of Overripe Tempeh Powdered as Seasoning Material

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Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used in Javanese cuisine as condiment. in this research, overripe tempeh was made into powder for better appearance and availability. Oven drying at 60oC and freeze drying were applied to the fresh tempeh (as control) and overripe tempeh and further analyzed for its characteristic during 19 days storage. Microbial analysis showed that total microbial counts and total coliform in freeze dried overripe tempeh powder and tempeh powder were higher than those in oven dried samples, due to lack of heat treatment in the production process. the quantitative descriptive analysis (QDA) showed that oven-dried overripe tempeh powder (S60) had higher values of sour, umami, bitter, and salty tastes compared to its control, oven-dried fresh tempeh powder (F60). in line with the QDA result, amino acid analysis showed significant increase of glutamic acid and methionine content in S60 compared to its control (F60). Freeze-dried overripe tempeh powder (SFD) had lower values of sour, umami, and sweet tastes compared to its control (FFD), despite of their similarity in amino acid composition. Free choice profiling analysis showed that umami, beany, salty, and yeasty perceived most frequently in all samples, while the overall flavor profile between samples had no significant difference.

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Availability

B01776

(Rack Thesis)

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Detail Information

Series Title

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Call Number

1776

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Seasoning material
Freeze drying
Overripe tempeh
Oven drying

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