PENGARUH LAMA PERENDAMAN DAN KONSENTRASI EKSTRAK KULIT NANAS PADA PERENDAMAN KEDELAI TERHADAP KARAKTERISTIK TEMPE
Daftar Isi:
- The effects of soaking time and pineapple skin extract addition on tempe characteristics were studied in this research. Two factors were investigated, namely soaking time (A factor:1, 3 and 5 h) and pineapple skin extract addition (B factor: 5, 10 and 15%). This research used a factorial completely randomized design and was conducted in triplicates. The following parameters were observed, including physical (texture and color), chemical (moisture, ash, protein content, as well as soaking water pH), microbiological (total mold) and sensory characteristics (hedonic test using the following attributes: color, texture and flavor). It was revealed that soaking time has significant effects on lightness, chroma, texture, moisture content, ash content, pH values and total mold, whereas pineapple skin extract addition showed the same significant effects with soaking time, as well as protein content. On the other hand, interaction of the two factors has significant effects on lightness, chroma, hue, texture, moisture content, ash content, pH value, protein content, total mold and sensory scores, including color, flavor, texture and taste. Moreover, A2B3 sample (soaking time of 3 h and pineapple skin extract of 15%) was the best treatment with the following characteristics: texture of 386.97 gf, lightness of 78.60%, chroma of 15.10%, hue 81.67o, moisture content of 61.77%, ash content of 0.94%, pH of soaking water of 4.42, protein content of 0.251 mg/ml, total mold of 6.11 log cfu/g and average hedonic scores of 2.88, 2.68 and 3.08 for color, flavor and texture, respectively.