THE EFFECT OF ADDITION OF TEMPE HYDROLYZATE ON PHYSICAL AND CHEMICAL QUALITY OF FLAVOR ENHANCER
Keywords:
tempe hydrolyzate, hydrolyzed, protein, umamiAbstract
Flavoring is a food product additive that is used in food with the aim of adding flavor. The addition of flavorings can produce an umami taste in a dish. This research aims to make flavorings from shiitake mushrooms, beef and tempeh hydrolyzate. Tempeh protein is hydrolyzed with protease enzymes to produce tempeh hydrolyzate. The flavoring was tested proximately and the resulting water content was 7.3% - 11.53%, ash content 4.6 - 6.1% and protein content 33.44% - 43.55%. The research results indicated that formula 3 with the ratio (50 grams of shiitake mushrooms: 50 grams of beef: 20 grams of tempeh hydrolyzate) was preferred by respondents. Based on research, it shows that flavor enhancer from shiitake mushrooms, beef and tempeh hydrolyzate can be used as alternatives to synthetic flavorings.
Downloads
References
N. L. I. d. L. L. Juita, 2015, Pemanfaatan Tumbuhan Penyedap Rasa Alami pada Masyaraka Suku Dayak Jangkang Tanjung dan Melayu di Kabupaten Sanggau, Jurnal Media Teknologi Hasil Perikanan, Universitas Tanjungpura.
S. Yamaguchi, 1991, Fundamental properties of umami taste, Journal of the Agricultural Chemistry Society of Japan, vol. 65(5), pp. 903 – 906.
W. Brenee, 1990, Nutritional and medicinal value of specialty mushrooms, J Food Prot, vol. 53, pp. 883-894.
F. L. D. F. K. H. D. L. S. Yang, 2010, Determination of nucleotides, nucleosides and their transformation product in Cordyceps by ion-pairing reserved-phase liquid chromatograpy-mass spectrometry, Journal of Chromatography, Vols. A, 1217, pp. 5501 – 5510.
J. Maga, 1981, Mushroom flavour, Journal of Agriculture and Food Chemistry, vol. 29(1), pp. 1-4.
S. K. K. K. H. &. S. H. Shimada, 2004, Inhibitory activity of shiitake flavour against platelet aggregation, Biofactors, Vols. 22(1 - 4), p. 177-179.
M. P. N. M. D. L. Dermiki, 2013, Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat, Food Chemistry , vol. 141, pp. 77 - 83.
Kusnandar, 2010, Kimia Pangan: Komponen Makro, Jakarta: Dian Rakyat.
R. Syahbani, 2017, Pemanfaatan Enzim Bromelin yang Diisolasi dari Bonggol Nanas (Ananas Comosus L) sebagai Pengempuk Daging Sapi (Bos Taurus), Sumatera Utara: Repositori Institusi USU, p. 22.
M. Astawan, 2008, Panduan Lengkap Menjaga Kesehatan dengan Tempe, Jakarta: PT Dian Rakyat.
S. Sudarmadji, 1989, Analisa Bahan Makanan dan Pertanian, Yogyakarta: Liberti.
I. R. &. R. L. Wijayanti, 2015, Pengaruh Konsentrasi Enzim Papain Terhadap Kadar Prosimat dan Nilai Redemen Hidrolisat Protein Ikan Bandeng (Chanos chanos Forsskal, Pena Akuatika, vol. 1(2).
J. Whitaker, 2018, Principles of Enzymology for the Food Sciences Second Edition, New York: Routledge.
R. Hustiany, 2016, Reaksi Maillard: Pembentukan Citarasa dan Warna pada Produk Pangan, Banjarmasin: Lambung Mangkurat University Press.
AOAC, 2000, Officials Methods of Analysis of the Association of Official Analysis Chemists, The Scientific Association Dedicated to Analytical Excellence, 17th edition, Dr. William Horwitz (Ed), Vols. 1 - 2.
AOAC, 2005, Officials Methods of Analysis of the Association of Official Analysis Chemists, Washington, D.C.: Benyamin Franklin Station.
T. Novianti, 2020, Kajian Pemanfaatan Daging Ikan Kembung sebagai Bahan Penyedap Rasa Alami Non MSG dengan Pendekatan Bioekonomi Perikanan, Barakuda 45, vol. 2(2), pp. 56-68.
SNI, Badan Standarisasi Nasional [BSN., 1992, Uji Kadar Air. SNI 01-2891-., Jakarta: Badan Standart Nasional Indonesia.
P. Nielsen, 1997, Functionality of protein Hydrolysates, Food Proteins and Their Applications, vol. pp, no. New York, pp. 443-472.
H. d. Kartikawati, 2015, Stik lele Alternatif Diversifikasi Olahan Lele (Clarias SP) Tanpa Limbah Berkalsium Tinggi, Jurnal Ilmiah UNTAG, Semarang.
A. B. Sitio, 2019, Analisis kandungan Proksimat Pakan Organik yang Diberi Suplemen Probiotik H dan Pengaruhnya Terhadap Berat Badan Ayam Bangkok, in Skripsi, Yogyakarta, Universitas Sanata Dharma Yogyakarta.
J. A. Maga, 1998, Umami flavor in meat. In Flavor of Meat, Meat Products, and Seafood, London: Ed. F. Shahidi. Blackie Academic and Professional.
A. H. S. W. W. S. U. F. M. d. H. B. Subagio, 2002, Characteristics of protein hydrolysate from tempeh, Jurnal Teknologi & Industri Pangan, vol. 8, pp. 204 - 210.
J. Hodge, 1953, Dehydrated Foods Chemistry of Browning Reaction in Model System," Food Chem, vol. 1(15), pp. 928- 943.
J. F. M. d. B. F. Hodge, 1972, Compounds of Browned Flavor Derived from Sugar-Amine Reactions," Cereal Sci. Today. , vol. 17(2), pp. 34-38.
R. Pratama, 2011, Karakteristik Flavor beberapa Produk Ikan Asap di Indonesia. Tesis, Bogor: Sekolah Pascasarjana, Fakultas Peikanan dan Ilmu Kelautan. Institut Pertanian Bogor.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 listyowati, Rudiana Agus tini
This work is licensed under a Creative Commons Attribution 4.0 International License.
Abstract views: 14
,
PDF Downloads: 8
