Pengaruh Tingkat Sterilitas, Medium Dan Ketebalan Tempe Terhadap Sifat Fisik Dan Nilai Gizi Tempe Kaleng

Abstract

Tempeh is a traditional Indonesian food product derived from fermented soybeans using Rhizopus oligosporus. Tempeh has many advantages, such as nutrients and organic compounds in which a fairly complete as well as health benefits and can be obtained with relatively lower prices than other soy products are known to the world community. Tempeh also contains isoflavones as antioxidants. Unfortunately, tempeh has a limiting factor of the quality and short shelf life. Damage that occurs in tempeh mainly is caused by continuous fermentation. Therefore, in this study, thermal process was conducted so that tempeh has longer shelf life. The aim of this research is to obtain the effect of Fo values (4, 8, and 12 minutes), mediums (water, 2% brine, and oil), and tempeh thicknesses (1, 3, and 5 cm) in sterilization of tempeh to its physical properties and nutritional values. The results show that canned tempeh has softer texture, no significant difference in slicing quality and colour, and lower pH value than raw tempeh. However, all variables had no significant effect to physical properties changing. Based on hedonic test, the most favourite sample is tempeh in oil with 3 cm thickness which canned at T=127oC and Fo=4 minutes. This product has 51.98% water content, 1.04% ash content, 34.97% protein, 60.55% fat, and 2.32% of carbohydrate. The total daidzein and total genistein in 100 g product are 2.40 mg and 2.95 mg.