Application of quick tempe technology for production of overripe tempe

International Conference on Food Science and Technology

Gunawan-Puteri, M.D.P.T.^1 ; Fortunata, S.A.^1 ; Mursito, E.^1 ; Wijaya, C.H.^2

Department of Food Technology, Faculty of Life Sciences and Technology, Swiss German University, Tangerang, Indonesia^1

Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia^2

关键词: Chemical acidification;    Commercial market;    Fermentation time;    Food ingredients;    Glucono-delta-lactone;    Lactic acid fermentation;    overripe tempe;    tempe;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012060/pdf
DOI  :  10.1088/1755-1315/292/1/012060

来源: IOP

【 摘 要 】

Recent studies indicated overripe tempe potencies as source of umami flavor. However, further development of overripe tempe as food ingredient was hindered by its long production time compared to tempe and its unavailability in commercial market. In this study, quick tempe technology that replace natural lactic acid fermentation with Glucono Delta Lactone (GDL)-chemical acidification, was applied to shorten the production time of overripe tempe. In this study, three variations of GDL-chemical acidification were applied, whether it is applied in the first soaking (Tempe GDL I), second soaking (Tempe GDL II), or both soaking stages (Tempe GDL III). Visual documentations were done every 12 hours to observe mycelium growth rate and the fermentation time required to produce overripe tempe. Each variation show different mycelium growth rate. Tempe GDL I became overripe tempe after 72 hours starter inoculation, while GDL II and GDL III started to become overripe tempe after 96 hours of starter inoculation. The result suggest different method of GDL-chemical acidification for different target of production, whether it is targeting the production of fresh tempe, overripe tempe, or tempe that will be further processed as ingredient.