Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik

Rasyid Hanafi Harahap • Zulkifli Lubis • Jamaran Kaban

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(Bahasa Indonesia, 6 pages)

Abstract

The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic.

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Journal

Agritech: Jurnal Fakultas Teknologi Pertanian UGM

Agritech is a scientific journal that publishes original research in the fields of food and agric... see more