EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH

Abstract

Tempe is one of an easily damaged food. The use of probiotic microorganisms in the preparation of tempe is expected to increase the storability and quality of tempe sensory. This study aimed to determine the effect of concentrations of wheat flour and the temperature storage to extend shelf life and to maintain the sensory properties of probiotic soybean tempe. This study used a Completely Randomized Block Design (RCBD) with two factors and three replications. The first factor was the concentration of flour, consisting of 0%, 0.2%, 0.4%, 0.6%, and 0.8% (b/v). The second factor was the low temperature storage, consistsing of 5°C, 10°C, and 15°C. The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. The orthogonal polynomials of wheat flour and low temperature storage effected on the increasing of color scores and texture of tempe, but significantly effected on the decreasing of flavor score and overall acceptance of tempe. The best probiotic soybean tempe was obtained by adding 0.6% flour and 5° C storage temperature that keep the shelf life of tempe until 17.33 days.