Kajian Sifat Fisikokimia dan Organoleptik Hidrolisat Tempe Hasil Hidrolisis Protease

Abstract

Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with thase of the unhydrolyzed ternpeh powder. Hydrolysis of the tempeh protein could lower the antioxidant activity. According&, the TBA value increased significantly when the tempeh was hydrolyzed by protease. This process also promoted Maillard reaction, resulting in a more brown color than that of the unhydrolped tempeh powder. Moreover, the tempeh hydrolysate had a better protein solubility, and a higher index of umarni taste by organoleptic evaluation.