Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/112582
Title: Karakteristik Fisik, Kimia, Sensori, dan Umur Simpan Keripik Tempe
Other Titles: Physical, Chemical, Sensory Characteristics, and Shelf Life of Tempe Chips
Authors: Rahayu, Winiati P.
Astawan, Made
Ardiwinata, Kiki Rizkiaputri
Issue Date: 2022
Publisher: IPB University
Abstract: Keripik tempe merupakan salah satu bentuk diversifikasi dari pengolahan tempe sehingga produk tempe lebih awet. Di Indonesia, jenis keripik tempe yang beredar di pasaran adalah keripik tempe konvensional dan keripik tempe tapioka. Penelitian ini bertujuan membandingkan karakteristik fisik, kimia, dan sensori serta menentukan umur simpan keripik tempe yang dikemas dalam kemasan standing pouch aluminum foil. Analisis dilakukan dengan membandingkan keripik tempe produksi Rumah Tempe Azaki dengan keripik tempe komersial yang sudah beredar di pasaran yang akan dijadikan sebagai kontrol. Hasil penelitian ini menunjukkan bahwa semakin tinggi proporsi tapioka yang digunakan sebagai bahan baku, maka semakin tinggi nilai oHue, kerenyahan, kadar karbohidrat, dan penilaian panelis terhadap karakteristik sensorinya. Selain itu, semakin tinggi proporsi kedelai yang digunakan sebagai bahan baku, maka semakin tinggi kadar abu, kadar lemak, kadar protein, dan kadar serat kasar. Keripik tempe tapioka dengan perbandingan kedelai dan tapioka sebesar 50:50 (b:b) cenderung lebih disukai dari segi warna, aroma, rasa, tekstur, dan keseluruhan, sedangkan keripik tempe konvensional cenderung kurang disukai dibandingkan kontrol (komersial). Umur simpan keripik tempe tapioka dan keripik tempe konvensional ditentukan berdasarkan parameter kritis kadar asam lemak bebas. Umur simpan keripik tempe tapioka yang dikemas dalam kemasan standing pouch aluminum foil pada suhu 27 dan 30 oC berturut-turut selama 71 dan 69 hari. Umur simpan keripik tempe konvensional yang dikemas dalam kemasan standing pouch aluminum foil pada suhu 27 dan 30 oC berturut-turut selama 68 dan 66 hari
Tempe chips are one of diversification of tempe processing so that tempe products are more durable. In Indonesia, the types of tempe chips on the market are conventional tempe chips and tapioca tempe chips. This study examines to compare the physical, chemical, and sensory characteristics and determine the shelf life of tempe chips that packaged in standing pouch aluminum foil. The analysis was carried out by comparing tempe chips produced by Rumah Tempe Azaki with commercial tempe chips already sold in the market which will be used as control. The results of this study showed that the higher the proportion of tapioca used as raw material, increased oHue values, crispness, carbohydrate content, and panelists assessment of sensory characteristics. In addition, the higher the proportion of soybean used as raw material, increased the ash content, fat content, protein content, and crude fiber content. Tapioca tempe chips with a ratio of 50:50 (w:w) soybean and tapioca tend to be preferred in terms of color, aroma, taste, texture, and overall, while conventional tempe chips tend to be less favorable than control (commercials). The shelf life of tapioca tempe chips and conventional tempe chips was determined based on the critical parameter of free fatty acid content. The shelf life of tapioca tempe chips that packaged in standing pouch aluminum foil at temperatures of 27 and 30 oC was 71 and 69 days respectively. The shelf life of conventional tempe chips that packaged in standing pouch aluminum foil at a temperature of 27 and 30 oC for 68 and 66 days respectively
Description: Permohonan agar Tugas Akhir tidak ditampilkan di Repository IPB. Dokumen yang ditampilkan hanya bagian Abstrak. Terima kasih banyak
URI: http://repository.ipb.ac.id/handle/123456789/112582
Appears in Collections:UT - Food Science and Technology

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