Abstract-Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement of guiding parameters related to sensory properties. In this study, four samples of overripe tempeh from single source of soybean with different processing method were observed. All samples were characterized with comparable brown color (L* 52.96, a* 6.84, and b* 18.52), and total number of lactic acid bacteria (8.30 -8.46 log CFU/g). All samples also have similar trends of protein and soluble amino acid content (50.32 -61.77 mg BSA eq/g dry base, 357.39 -418.78 mg tyrosine eq/g dry base) compared to fresh tempeh (62.43 mg BSA eq/g dry base, 71.70 mg tyrosine eq/g dry base). The findings indicated suitability of above parameters as guidance in target overripe tempeh for condiment ingredients. Observation of total microbial and total yeast and mould showed that these parameters were affected with production method of overripe tempeh.
Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste of eggplant (Solanum melongena L.) and dragon fruit (Hylocereus polyrhizus), to prolong shelf life of fresh soymilk through microbial growth inhibition, so that it will not be easily contaminated during storage, transportation and distribution time to meet the needs of consumers. Microbiological analysis showed a notably higher inhibitory effect of dragon fruit peel extract when soymilk was stored at 4ºC and it exhibited lower number of colonies even after 6 days. Interestingly, the antimicrobial activity of eggplant peel extract in cold soymilk could only be observed on day 3 until day 9. Hence, it is assumed that chlorogenic acid, as a primary antimicrobial agent in eggplant peel, needed certain time interval to activate its inhibitory activity against microorganism. However, the two peel extracts could not prolong the shelf life of soymilk stored at ambient temperature. All soymilk samples added with the peel extracts fulfilled the Indonesian National standards (SNI) for pH value, protein, and total solid content. Based on the sensory evaluation, the samples with dragon fruit peel extract attained a comparable acceptance level as plain soymilk and were favored over those added with eggplant extract. In conclusion, this research indicated potential applications of usual household waste of dragon fruit and eggplant peels as antimicrobial agents for protein-rich beverages.
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Dairi regency is rich with their horticultural plants, especially shallots. But shallots are seasonal plants which affect the price fluctuation even though it has a big potential. The importance of this research is developing a product from Dairi shallot in order to stabilize the market price of shallot, increase the shelf life, and add more economic value. In addition, it is expected to support the Toba Lake tourism and increase the welfare of people in Dairi regency. The objectives are evaluating the sulphur and moisture content of Dairi shallot, determine the most preferred type of fried shallot based on sensory evaluation, determine the most appropriate packaging based on stability assessments, evaluation of market acceptance of the developed product as souvenir of Toba Lake tourism, and assess the safety parameter and nutritional value according to BPOM regulation. The results showed that Dairi shallot has different moisture content (81.64%) and sulphur content (612.215 mg/kg) from Brebes and Sumenep shallot. And the best product was fried shallot that was soaked in salt solution. Both packaging was appropriate but plastic jar was the chosen one. Almost all respondents would like to buy the developed product. The quality of product developed and nutritional value met the BPOM safety regulation.
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