Implementasi Teknologi “Quick Tempeh” Termodifikasi pada Skala Industri Rumah Tangga dan Uji Awal Penggunaan Ulang Larutan Pengasam

Abstract

“Quick Tempeh” is a tempeh made through chemical acidification by using Glucono Delta-Lactone (GDL), in order reduce the soaking time. The research aimed to optimize the soybean soaking time of modified “Quick Tempeh” process which has been implemented in Tempeh SME in Lumajang, and also to do a pre-evaluation on the possibility of using the acid solution repetitively. Optimization has been performed by using Response Surface Methodology with pre-fermented soybean pH, the sensory evaluation on tempeh compactness, and sensory preferences as responses. Pre-evaluation on repetitive utilization of acid solution has been conducted by comparing the tempeh obtained thorough E% backsloping solution + GDL acidification to the tempeh obtained thorough GDL A% acidification. Optimized soybean soaking time was X minutes. Optimized tempeh had pre-fermented soybean pH 5.0, compactness 13.5 of 15, hedonic scale 5.7 of 7. Utilization of repetitive acid solution can be done with using E% backsloping solution + GDL F% (w/v).