The Effect Concentration of Lactobacillus acidophilusand Sago Flour on The Shelf Life and Sensory Properties of Soy Tempeh

DOI:

https://doi.org/10.35450/jip.v2i03.88

Keywords:

soytempeh, Lactobacillusacidophilus, sagoflour

Abstract

This study aimed to determine the concentration of Lactobacillus acidophilus and sago flour that extend shelf life and maintain the sensory properties of soy tempeh. This study used a Randomized Complete-Block Design (RBCD) with two factors and three replications. The first factor is the concentration of Lactobacillus acidophilus which consists of 3 levels (1%, 1.5% and 2%), while the second factor is the concentration of sago flour which consists of 4 levels (0%, 0.4%, 0.8% and 1,2%). The data were analyzed by analysis of variance and further trials with HSD test at 5% type αerror level. The results showed that the concentration of Lactobacillus acidophilus by 1.5% and by 0.4% sago flour extend the shelf life and maintain the sensory properties of soy tempeh. Shelf life at these concentrations is 112 hours. This shows that the addition of soy tempeh Lactobacillus acidophilus by 1.5% and sago flour by 0.4% able to increase the shelf life of soy tempeh up to 58 hours.

Downloads

Download data is not yet available.

References

AOAC. 1984.Official Methods of Analysis. Association of Official Agricultural Chemist. 14th ed. AOAC. Inc. Arlington. Virginia. 850 pp.

Aptesia, L.T. 2013. Pemanfaatan Lactobacillus Casei Dan Tapioka Dalam Upaya Menghambat Kerusakan Tempe Kedelai. Skripsi. Universitas Lampung. Bandar Lampung.

Badan Standardisasi Nasional. 2009. SNI 3144:2009 Tempe Kedelai. BSN. Jakarta. 17-19 hal.

Estiasih, T. dan Ahmadi, 2009. Teknologi Pengolahan Pangan. Bumi Aksara. Jakarta.
Fardiaz, S. 1988. Fisiologi Fermentasi. Bogor: Pusat Antar Universitas Lembaga Sumberdaya Informasi. Institut Pertanian Bogor

Fardiaz, S. 1992. Mikrobiologi Pangan I. PT. Gramedia Pustaka Utama. Jakarta. 320 hal.

Fellows. 1992. Food Processing Technology. Woodhead Publishing Limited. Cambridge.

Haryanto, B. 1992. Potensi dan Pemanfaatan Sagu. Yogyakarta : Kanisius.

Kanbe, M. 1992. Functions of Fermented Milk : Challenges for The Health Sciences ( Ed. Y. Nakazawa and A. Hosono), Elsevier Appl. Publ., london.

Kasmidjo. 1990. Tempe Mikrobiologi dan Biokimia Pengolahan serta Pemanfaatannya. Pusat Antar Universitas Pangan dan Gizi UGM. Yogyakarta. 147 hlm.

Oktafiani, N. 2001. Pengaruh Macam Varietas Kedelai terhadap Mutu Tempe Selama Penyimpanan Suhu Beku. Jur. THP-FTP.Unibraw. Malang.

Pratomo, A. 2000. Pemanfaatan Lactobacillus plantarum dan Tepung Beras Dalam Upaya Menghambat Kerusakan Tempe Kedelai. Thesis Pasca Sarjana. Universitas Brawijaya. Malang.

Puryana, I. G, P, S. 2008. Pemanfataan Kedelai Dalam Pembuatan Bubur Sumsum Sebagai Makanan Pendamping ASI (MP-ASI). Jurnal Skala Husada 5(2): 91-97 hlm.

Rahayu, K. 1988. Mikrobiologi Pangan. Depdikbud Dirjen Dikti PAU Pangan dan Gizi IPB. Bogor. 146 hlm.

Rahayu, W.P., S. Ma’oen, Suliantri, S. Fardiaz. 1992. Teknologi Fermentasi Produk Ikan. Institut Pertanian Bogor. Bogor.

Sarwono, B. 2002. Membuat Tempe dan Oncom. Penebar Swadaya. Jakarta.

Shurtleff, W and A. Aoyogi. 1979. The Book of Tempeh. Harper Row. New York.

Sultanry, R. dan B.Kaseger. 1985. Kimia Pangan. Badan Kerjasama Perguruan Tinggi Negri Indonesia Bagian Timur.

Syarief, R., H, Joko., H, Purwiyatno., W, Sutedja., Suliantari., S, Dahrul., E, S, Nugraha., dan Y, S, Pieter. 1999. Wacana Tempe Indonesia. Universitas Katolik Widya Mandala. Surabaya. 34 hal.

Triastuti, I. 2013. Pengaruh Formulasi Minuman Sari Wortel Dengan Buah Pencampur. Skripsi. Universitas Lampung. Bandar Lampung.

Winarno, F.G , Fardiaz S, Fardiaz D. 1980. Pengantar Teknologi Pangan. Jakarta: Gramedia Pustaka Utama.

Winarno, F. G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.

Winarno, F.G. dan I.E. Fernandez. 2007. Susu dan Produk Fermentasi. M-brio press. Bogor

Published

2014-11-01

How to Cite

The Effect Concentration of Lactobacillus acidophilusand Sago Flour on The Shelf Life and Sensory Properties of Soy Tempeh. (2014). Inovasi Pembangunan : Jurnal Kelitbangan, 2(03), 46-68. https://doi.org/10.35450/jip.v2i03.88

Issue

Vol. 2 No. 03 (2014): November 2014

Section

Articles

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shell be assigned to Development Innovation: Jurnal Kelitbangan (JIP) , Balitbangda Provinsi Lampung as publisher of the journal.

Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations, the reproduction of any part of this journal, its storeage in databases and its transmission by any form or media. such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc.