Peningkatan Kualitas Tempoyak Tradisional Jambi Melalui Fortifikasi Zat Pengental Dengan Berbagai Konsentrasi

Abstract

Tempoyak powder is a fermented product of durian meat which is traditionally mixed with salt which is further processed through a fermentation process during storage. Maltodextrin is one of food additive, mainly used as a filler and emulsifier used in the manufacture of food powders because it has many functions in accelerating the drying process, helping in dispersing and trapping flavor of food products. This study aims to determine the best maltodextrin concentration against the physicochemical and organoleptic properties of tempoyak powder. This research was carried used a completely randomized design (CRD) with 6 treatment levels of maltodextrin concentrations which are 0, 5, 10, 15, 20 and 25% respectively, each treatment was repeated 3 times. Tempoyak powder was taken image using a scanning electron microscope (SEM) with JEOL JSM 6510 LA model. The results showed that the concentration of maltodextrin had a significant effect on yield, moisture content, color, total dissolved solids, pH, color organoleptic test, aroma and overall acceptance. The best maltodesktrin concentration in tempoyak powder is a concentration of 20% with a score of 4.16 (yellow) color, aroma 4.28 (typical tempoyak), taste 4.08 (sour) and an overall rating of 3.52 (somewhat like) which results in yield value 38.24%, moisture content 12.5781%, L value 43.61, oHue value 72.96 with a description of the color yellow red, total dissolved solids 67.67oBrix and pH 5.28.

Effect of Adding Stevia Sweetener (Stevia rebaudianna) and Arabic Gum Filler on the Physicochemical Properties of Chayote Squash (Sechium edule) Powder Drink

“…The measurement was performed using a hand refractometer. About 1 -3 drops of the sample solution were dropped on the prism then the refractometer was pointed to a light source and the reading was taken (Nizori et al, 2021).…”

Formulation of a Synbiotic Beverage Based on Red Bean with Addition of Inulin Dahlia Tuber

“…The unpleasant scent can naturally come from breaking or refining the red bean. The argues that the unpleasant aroma is the distinctive smell of nuts caused by the action of the lipoxygenase enzyme [21]. However, the addition of lactic acid bacteria and the fermentation process can reduce the unpleasant aroma.…”

Identifikasi dan Potensi Probiotik Bakteri Asam Laktat pada Pangan Fermentasi Lokal

“…Ubi kayu mengandung karbohidrat yang tinggi, namun rendah protein dan cepat rusak jika tidak diolah (Penido et al 2018). Tempoyak terbuat dari durian yang difermentasi dengan penambahan garam (Aisyah et al 2014;Nizori et al 2021;Hasanuddin 2021). Rusip terbuat dari ikan teri yang difermentasi dengan penambahan gula aren dan garam (Susilowati et al 2014;Koesoemawardani and Ali 2016;Koesoemawardani et al 2018).…”