Abstract
Tempeh is a native Nusantara food that is often found in traditional Indonesian markets. Over fermentation, due to unsold, they are called over fermented tempeh resulted in non-optimum utilization. Alternative utilizations that can be used is as a seasoning. The making of seasoning can be done by the hydrolysis technique using the protease enzyme of biduri and papain. This study aimed to determine the effect of fermentation time and the proportion of proteolytic enzyme on the physicochemical and organoleptic properties of seasoning from tempeh hydrolysates. The experimental design used was a factorial pattern CRD with two factors. Factor I is tempeh fermentation time (18 hours and 72 hours), while factor II is the enzyme proportion of biduri and papain (0%: 100%; 25%: 75%; 50%: 50%; 75%: 25%; and 100 %: 0%). The best treatment is 72 hours fermentation duration and the enzyme proportion of biduri and papain (50%: 50%) which produces a seasoning powder with the following characteristics: the degree of hydrolysis 82.32%; dissolved protein 58.85%; moisture 7.89%; water solubility index 0.09 gr/ml; oil absorption 0.78 ml/gr, yield 9.32%, organoleptic to taste 3.93 (savory), aroma 3.40 (somewhat pleasant), and color 1.13 (very white), and glutamic acid content 59, 93 mg/100 gr.
Highlights
Tempeh is used as a main dish for the main source of protein other than meat (Witono et al., 2015) by Indonesian people since it contains 18.3% of protein (Triwibowo, 2011)
The raw ingredients used in this study are tempeh with 18 hours fermentation time marked by white mold and compact texture, and over-fermented tempeh of 72 hours fermentation time characterized by a brownish yellow color, soft texture, and ammonia-like aroma obtained from tempeh craftsmen of Kelurahan Trenggilis, Surabaya
The ingredients used for the analysis were tyrosine standard, soluble casein, phosphate buffer pH 7, trichloroacetic acid (TCA), Lowry reagent, Folin-Ciocalteu reagent, Bovine Serum Albumin (BSA) standard, glutamic acid standard 10 pmol, and cooking oil
Summary
Tempeh is used as a main dish for the main source of protein other than meat (Witono et al., 2015) by Indonesian people since it contains 18.3% of protein (Triwibowo, 2011). Over fermented (± 72 hours) (Puteri et al, 2018) is characterized by a brownish yellow color, soft texture, and ammonia-like aroma (Mujianto et al, 2018). This tempeh is often added as a seasoning for some traditional Javanese foods (Muzdalifah et al, 2017). A recent study from Puteri et al, (2015) showed that the composition of glutamic acid in overfermented tempeh was 15.9% higher compared to fresh tempeh. Over-fermented tempeh which was further hydrolyzed using the exopeptidase from calotropin in Witono et al (2015) produced glutamic acid up to 55.84%. Hydrolysis at a certain level according to Subagio et al (2002) can
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