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- Title
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK.
- Authors
Kustyawati, Maria Erna; Pratama, Filli; Saputra, Daniel; Wijaya, Agus
- Abstract
Supercritical carbon dioxide technology was a non thermal processing which might be applied on tempe to preserve its freshness. The aim of the research was to study the effect of supercritical CO2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO2. The experiment was carried out using Completely Randomized Block Design with three replications. The experimental factors were pressure treatmentat supercritic (Ps) and liquid (Pc), and treatment time (T) at T1, T2, T3, T4 of 5, 10, 15, and 20 minutes, respectively. The results showed that the treatment of pressures, time and their interactions significantly affected the color of ΔL*, Δa*, Δb*, ΔE*, but not significantly affected the textures. The best treatment was PcT1 producing the tempe with the value of ΔL*-2.13; Δa*0.28; Δb*0.97 dan ΔE*0.77. Several volatile aromas of tempe were extracted due to the supercritical CO2 treatment, but it also caused the formation of new volatile aroma compounds.
- Subjects
SUPERCRITICAL carbon dioxide; TEMPEH; CARBON dioxide; FERMENTED soyfoods; ODORS
- Publication
Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, Vol 25, Issue 2, p168
- ISSN
1979-7788
- Publication type
Article
- DOI
10.6066/jtip.2014.25.2.168