PHYSICAL CHARACTERISTICS, SENSORY EVALUATION, AND AMINO ACID CONTENT OF POWDERED OVER FERMENTED MLANDING TEMPEH
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Accepted
26 February 2021
Published
8 February 2022
Keywords:
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amino acid, drying, mlanding tempeh, powdered over fermented mlanding tempeh, seasoning
Abstract
Mlanding tempeh is non-soybean tempeh made from ripe lamtoro (Leucaena leucocephala) seed. In Wonogiri, an area in Indonesia, over fermented mlanding tempeh (OFMT) is often used as a seasoning for traditional food since it produces a special taste. OFMT is also dried to extend the shelf life, making it easier to use as a seasoning. This research aims to study the physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh (POFMT). The drying of the OFMT used a cabinet dryer with variations in drying temperatures of 55, 60, and 65°C for eight hours. Then, it was mashed and sifted to obtain POFMT. The obtained powder was then analyzed for its physical characteristics in yield, water absorption capacity, solubility, bulk density, sensory evaluation with the hedonic test, and amino acid content. This study found that different drying temperatures significantly affected the yield and water absorption but did not significantly affect the solubility and bulk density. The yield values varied between 7.06-12.92%; water absorption capacity varied between 0.36-0.55 g/g; solubility varied between 36.45-41.33%; bulk density varied between 0.38-0.42 g/mL. The sensory evaluation results showed that the panelists' preference for POFMT with variations in drying temperature was not significantly different. In addition, the amino acid content of POFMT varied between 0.99-5.43% (db), with the highest levels being glutamic acid and aspartic acid.
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Syahrial S, Muchalal M. 2001. Isolation and iden-tification of volatile components in tempe by simultaneous distillation-extraction method by modified extraction method. Indonesian J Chem 1: 63-72. DOI: 10.221 46/ijc.21945.
Triyono M, Nazaruddin, Werdiningsih W. 2017. Uji aktivitas inokulum tempe dari bahan limbah kulit pisang terhadap mutu tempe kedelai. Pro Food 3: 200-206. DOI: 10.29303/profood.v3i1.43.
Utami R, Wijaya CH, Lioe HN. 2016. Taste of water-soluble extracts obtained from over-fermented tempe. Int J Food Prop 19: 2063-2073. DOI: 10.1080/10942912.2015.1104509.
Verma VK, Rani KV, Kumar SR, Prakash O. 2018. Leucaena leucocephala pod seed protein as an alternate to animal protein in fish feed and evaluation of its role to fight against infection caused by Vibrio harveyi and Pseudomonas aeruginosa. Fish Shellfish Immunol 76: 324-332. DOI: 10.1016/j.fsi.2018.03.011.
Waters. 2012. Waters Acquity UPLC H Class and H Class Bio Amino Acid Analysis System Guide. 2012. Waters. USA
Wijaya CH, Gunawan-Puteri MDPT. 2015. Tempe semangit, the overripe tempe with natural umami taste. Umami Indonesia 3: 1-5.
Zayed MZ, Sallam SMA, Shetta ND. 2018. Review article on Leucaena leucocephala as one of the miracle timber trees. Int J Pharm Pharm Sci 10: 1-7. DOI: 10.22159/ijpps.2018v10i1.18250.
Abe-Inge V, Agbenorhevi JK, Kpodo FM, Adzinyo OA. 2018. Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour. Food Res 2: 331-339.
Affandi DR, lshartani D, Wijaya K. 2020. Physical, chemical and sensory characteristics of jack bean (Canavalia ensiformis) tempeh flour at various drying temperature. 2nd International Conference and Exhibition on Power Techno-logy (ICePTi) 2019, AIP Conference Pro-ceedings 2219: 070004-1-070004-8. DOI: 10.10 63/5.0004674.
Andriani M, Anandito RBK, Nurhartadi E. 2014. Studies on physicochemical and sensory cha-racteristics of overripe tempeh flour as food seasoning. Academic Res Int 5: 36-45.
Ariyantoro AR, Rachmawanti D, Ikarini I. 2016. Karakteristik fisikokimia tepung koro pedang (Canavalia ensiformis) termodifikasi dengan variasi konsentrasi asam laktat dan lama peren-daman. Agritech 36: 1-6. DOI: 10.22146/agri tech.10675.
Astawan M, Wresdiyati T, Ichsan M. 2016. Karak-teristik fisikokimia tepung tempe kecambah kedelai. J Gizi Pangan 11: 35-42.
Buwono MN, Amanto BS, Widowati E. 2018. Study of physical, chemical, and sensory characteris-tics of modified square banana flour (Musa balbisiana). Indonesian Food Nutr Prog 15: 30-42. DOI: 10.22146/ifnp.33729.
Djunaidi S, Gunawan-Puteri MDPT, Wijaya CH, Prabawati EK. 2017. Physicochemical and microbial characterization of overripe tempeh. INSIST 2: 48-51. DOI: 10.23960/ins.v2i1.33.
Duniaji AS, Wisaniyasa W, Puspawati NN, Indri HNM. 2019. Isolation and identification of Rhizopus oligosporus local isolate derived from several inoculum sources. Int J Curr Microbiol Appl Sci 8: 1085-1098. DOI: 10.20546/ijcmas. 2019.809.126.
Gunawan-Puteri MDPT, Hassanein TR, Prabawati EK, Wijaya CH, Mutukumira AN. 2015. Sensory characteristics of seasoning powders from over-ripe tempeh, a solid state fermented soybean. Procedia Chem 14: 263-269. DOI: 10.1016/j. proche.2015.03.037.
Handoyo T, Morita N. 2006. Structural and functional properties of fermented soybean (tempeh) by using Rhizopus oligosporus. Int J Food Prop 9: 347-355. DOI: 10.1080/10942910500224746.
Hassanein TR, Prabawati EK, Gunawan-Puteri MDPT. 2015. Analysis of chemical and micro-bial change during storage of overripe tempeh powder as seasoning material. Int J Sci Eng 8: 131-134.
Kumalasari R, Setyoningrum F, Ekafitri R. 2015. Karakteristik fisik dan sifat fungsional beras jagung instan akibat penambahan jenis serat dan lama pembekuan. Pangan 24: 37-48.
Marand MA, Amjadi S, Marand MA, Roufegarinejad L, Jafari SM. 2020. Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sen-sory properties. Powder Technol 359: 76-84. DOI: 10.1016/j.powtec.2019.09.082.
Ntau L, Sumual MF, Assa JR. 2017. Pengaruh fermentasi Lactobacillus casei terhadap sifat fisik tepung jagung manis (Zea mays saccha-rata Sturt)’. J Ilmu Teknol Pangan 5: 11-19.
Nursiwi A, Ishartani D, Sari AM, Nisyah K. 2018. Perubahan kadar protein, kadar serat, dan kadar fenol selama fermentasi tempe lamtoro (Leucaena leucocephala). Prosiding Seminar Nasional, Peran Keanekaragaman Hayati untuk Mendukung Indonesia sebagai Lumbung Pa-ngan Dunia, Fakultas Pertanian UNS 2: F81-87.
Nursiwi A, Ishartani D, Sari AM, Nisyah K. 2018. Study on Leucaena leocochepala seed during fermentation: Sensory characteristic and changes on anti nutritional compounds and mimosine level. IOP Conference Series: Earth and Envi-ronmental Science, 102: 1-7. International Sym-posium on Food and Agrobiodiversity (ISFA) 2017, 26-27 September 2017, Semarang, Indo-nesia. DOI: 10.1088/1755-1315/102/1/012093.
Nwokocha LM, Williams PA. 2012. Rheological cha-racterization of the galactomannan from Leu-caena leucocephala seed. Carbohydr Polym 90: 833-838. DOI: 10.1016/j.carbpol.2012.06. 008.
Purbasari D. 2019. Aplikasi metode foam-mat drying dalam pembuatan bubuk susu kedelai instan. J Agroteknologi 13: 52-61. DOI: 10.19184/j-agt.v1 3i01.9253.
Syahrial S, Muchalal M. 2001. Isolation and iden-tification of volatile components in tempe by simultaneous distillation-extraction method by modified extraction method. Indonesian J Chem 1: 63-72. DOI: 10.221 46/ijc.21945.
Triyono M, Nazaruddin, Werdiningsih W. 2017. Uji aktivitas inokulum tempe dari bahan limbah kulit pisang terhadap mutu tempe kedelai. Pro Food 3: 200-206. DOI: 10.29303/profood.v3i1.43.
Utami R, Wijaya CH, Lioe HN. 2016. Taste of water-soluble extracts obtained from over-fermented tempe. Int J Food Prop 19: 2063-2073. DOI: 10.1080/10942912.2015.1104509.
Verma VK, Rani KV, Kumar SR, Prakash O. 2018. Leucaena leucocephala pod seed protein as an alternate to animal protein in fish feed and evaluation of its role to fight against infection caused by Vibrio harveyi and Pseudomonas aeruginosa. Fish Shellfish Immunol 76: 324-332. DOI: 10.1016/j.fsi.2018.03.011.
Waters. 2012. Waters Acquity UPLC H Class and H Class Bio Amino Acid Analysis System Guide. 2012. Waters. USA
Wijaya CH, Gunawan-Puteri MDPT. 2015. Tempe semangit, the overripe tempe with natural umami taste. Umami Indonesia 3: 1-5.
Zayed MZ, Sallam SMA, Shetta ND. 2018. Review article on Leucaena leucocephala as one of the miracle timber trees. Int J Pharm Pharm Sci 10: 1-7. DOI: 10.22159/ijpps.2018v10i1.18250.
Authors
NursiwiA., IshartaniD., SariA. M., & IstiqomahN. A. (2022). PHYSICAL CHARACTERISTICS, SENSORY EVALUATION, AND AMINO ACID CONTENT OF POWDERED OVER FERMENTED MLANDING TEMPEH. Jurnal Teknologi Dan Industri Pangan, 32(2), 190-196. https://doi.org/10.6066/jtip.2021.32.2.190
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