Chemical characteristic and sensory of tempeh sausage on different soybean varieties and cooking methods variation

Abstract

Tempeh sausage is the one of variative and interesting processed provide added value and extend the shelf life of tempeh. The purpose of the research is to determine the quality of tempeh sausages, especially chemical and sensory content produced from various soybean varieties and variation of cooking methods. The research had a Complete Random Design of the factorial pattern with 3 repeats. The first factor is tempeh from various of soybean varieties (Import, Anjasmoro, Argomulyo, Burangrang, and Grobogan), the second factor is the cooking method (steamed, boiled and oven). The observation parameters include: moisture content, ash content, fat level, protein level, and sensory/organoleptic test. The result was showed that varieties of treatment and cooking methods gave a real interaction effect on ash content, fat content and protein of tempeh sausage. Tempeh sausage was produced from imported soybean, has the lowest water content for the oven cooking method and sausage tempeh of soybean Anjasmoro with steamed method has the lowest ash content. Tempeh sausage produced from soybean Argomulyo has the highest fat content for steamed cooking methods and the highest protein for the oven cooking method. Based on sensory analysis, it is known that having the highest level of preference is tempeh sausage from Grobogan and steamed treatment with a moisture content of 56.25%, ash content is 0.97%, fat 17.38%, and protein 12.91%.